I Am Baker

Giant Sugar Cookies with Pink Buttercream

Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.

Giant Frosted Sugar Cookies!

 

I have been fighting the impending-winter-blues.  It’s almost a brain sabotage if you will.  The summer has been so lovely with so many blessings and so many adventures and I just can’t seem to enjoy the beauty in the moment, I have to go and dwell on winter coming.

Darn my silly tendencies and inability to just relish the moment!

Giant Frosted Sugar Cookies!

 

Anyway, in a somewhat pathetic attempt to live in the moment and make amazing memories with my babies, I made these cookies.  Well, we made these cookies.  They (my sweet kiddos) are quite good at the art of sugar cookie dough, and even better at licking the spoon.

That is the true reward right?

Giant Frosted Sugar Cookies!

 

I used my favorite (and seriously amazing) sugar cookie recipe and then a new recent love, this Cherry Frosting.

The combination is, it’s… well.

I need a moment.

Done.

It’s amazing.  I love it.  I want to eat all of it all the time ever.

And then head back to school for grammar lessons because, well, obvious.

Giant Sugar Cookies with Pink Buttercream

Ingredients

    Cookies
  • 1-½ cup butter or 3 sticks(I use unsalted)
  • 2 cups granulated sugar
  • 3 eggs
  • 4 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Cherry Buttercream
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice

Instructions

    Cookies
  1. In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
  2. Add in 3 eggs, the extracts and mix until just combined.
  3. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.)
  4. I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
  5. Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
  6. Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
  7. Cherry Buttercream
  8. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  9. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
  10. Top with Rainbow Sprinkles.
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Giant Frosted Sugar Cookies!

When I was a teenager I went to visit my aunt in Idaho and there was a bakery in the mall there that sold a cookie like this.  It was a sugar cookie with pink frosting.  I cannot remember the exact flavors, other than it was sweet and wonderful and brilliant.  I was trying to recreate that feeling and look, and just happened to recall that lovely pink cherry buttercream , so went with it.

I honestly had no intention of covering these in sprinkles, but it just seemed right.

Giant Frosted Sugar Cookies!

Can sprinkles ever be wrong?

I Am Baker

Red Velvet Sugar Cookie Shortcake

I tend to use that term “shortcake’ pretty liberally.

I looked it up and decided that I was gonna stretch the meaning as far as you would let me.

This sweet little treat was completely inspired by my Red Velvet Strawberry Shortcake.  Another of my “loosely adapted” shortcakes.

Only this time, I used sugar cookies.  Then I couldn’t find an easy recipe for Red Velvet Sugar Cookies so I made one up.

And they were awesome.  (sharing that with you soon!)

I used my favorite sugar cookie recipe.

Then grabbed some fresh strawberries and some whipped cream.  If you are a die hard strawberry lover you can even add some strawberry extract to your whipped cream!

Place a cookie on your plate.  Now a dollop of whipped cream.  Some strawberries.  And repeat.

 

I cut up my strawberries pretty small as I found it easier to eat that way.  Its all about easy eating here folks.  I am on a mission to get the food in your mouth in the best way possible.

I also made a few without the red velvet cookie just to be sure they would still taste good.  This type of food quality testing is very important.

Rest assured, I will do the tough jobs for you.

 

 

Red Velvet Sugar Cookies post coming soon.  I just couldn’t wait to share this dessert with you.  I know its going on my list for possible Mothers Day treats!