I Am Baker

christmas cookie sandwiches with wondra

As a baker there are two things that I value greatly:

1. Time

2. Quality ingredients

Holiday Cookies!

Sometimes, as much as it pains me, I have to set certain recipes off to the side because of the time involved.  This is never a fun choice because we all know that the care put into a recipe is often a direct correlation to the quality and flavor of that recipe.  I mean, cake mix cookies are fine in a pinch, but having a chocolate chip cookie from quality ingredients that took 48 hours to prepare is a magical thing.

Sugar cookies is one of those recipes that benefits greatly from ‘rest’.  Chilling in the fridge (anywhere from one hour to overnight!) is a line that is in practically every roll-out sugar cookie recipe.

Holiday Sugar Cookies!

I recently tried a new (to me) product in the world of baking.  It is called Wondra® and is from the folks over at Gold Medal Flour.

Wondra® Quick Mixing Flour has always been known as your go-to flour for extra- creamy, lump-free gravies and ultra-flaky and crispy pie crusts. Its lightness and easy mixing qualities have made it perfect as the dredging flour for fish and poultry. But new research behind the product has revealed a hidden quality that will take this product from the unsung hero of the kitchen to the holiday baking tool that everyone is talking about!

Holiday Sugar Cookies!

No chilling. No refrigerator time.  No down time.

Immediate sugar cookie gratification.

I decided to try it.  I prepared my dough with all room temperature ingredients and looked at it on my counter.

It took everything in me not to wrap it up and put it in the fridge!  But I didn’t.

I rolled it out immediately and started punching out cookies.  I put those un-chilled cookies right into the oven and backed away slowly, expecting the impending doom of unrecognizable blobs of crispy browned sugar cookie dough.

But… it didn’t happen.  They baked up beautifully!  The flavor and consistency was just like my go-to sugar cookie recipe.  And they held their shape quite quite well!

This product is nothing short of revolutionary for sugar cookie artists!

sugar cookies with wondra


  • 1 1/2 cups powdered sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 1/2 cups Wondra Quick-Mixing Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


  1. Mix powdered sugar, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients.
  2. Heat oven to 375 degrees F. Lightly grease cookie sheet. (or prepare as you prefer)
  3. Divide dough in half. Roll out first half 1/4 inch thick on a lightly floured (with Wondra!) surface. Cut into desired shapes with cookie cutters.
  4. Bake 7-8 minutes or until edges are light brown. Cool on wire rack.
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To make the sugar cookie sandwiches in this post, I used a very small cookie cutter and cut out the tree image before baking.

Christmas Sugar Cookies!

After baking allow cookies to cool slightly and sprinkle the cookies (with tree cut out) with sanding sugar or dusting powder. (I used red and green)

Place a solid cookie face down, fill with about 1 tablespoon of buttercream, then place cut out tree cookie on top.

You now have a perfectly festive, quick, easy and delicious Holiday Sugar Cookie Sandwich!

Holiday Sugar Cookies!

A few tips before using Wondra®:

Do not expect it to look and feel exactly like your traditional all-purpose flour.  Do expect it to work the same, if not better.

Do not be alarmed if your cookie “puffs up” while baking.  Do smile brightly when you remove it from the oven with it’s shape perfectly in tact.

Do not expect it to taste different.  Do expect it to taste delicious.

Do not waste one more second waiting on chilling dough or sticky dough or cookies that taste stale in 2 days.  Do use Wondra® and roll out beautiful dough that stays fresh longer!

This post brought to you by Gold Medal Flour and myself.  All recipe testing, opinions and images are my own.

I Am Baker

Lemon Sugar Cookie Sandwiches

Did I ever tell you the whole reason that this blog started was because of my love for sugar cookies?  (That is seriously the BEST sugar cookie recipe.  Ever.)  Anytime anyone said anything about cookies my mind would wonder to the light and sugary deliciousness that is a soft sugar cookie.

As I grew and changed and tried new things I started to make more and more cakes, but I have never lost my love for the simple yet perfect creation that is a sugar cookie.

Lemon Sugar Cookie Sandwiches

Inspired by the ever creative and talented Sue from Munchkin Munchies I decided to create some Lemon Sugar Cookie Sandwich Cookies.  But these cookies arent just because I had a sweet craving, they are actually for a very special friend.

Today some fellow bloggers are getting together to honor Liz.  Liz is the creative genius behind The Lemon Bowl blog.  Liz is pregnant with her second child and this is her virtual baby shower!  In her blog Liz shares some healthier options to food as well as her own weight loss journey.  She is such an inspiration!  Not to mention a talented and gifted writer.

Lemon Sugar Cookie Sandwich Cookies


Lemon Sugar Cookie Sandwiches


  • 1-½ cup Butter (I use unsalted)
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 3 teaspoons Lemon Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2-4 drops Yellow Gel Food Coloring
  • *zest of one lemon


  1. Heat oven to 350
  2. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in lemon extract and yellow food coloring; mix until combined. You may add more food coloring to achieve desired color.
  5. *If you want to use fresh lemon zest, add it now. I did not with these cookies.
  6. 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.
  7. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
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In addition to trying to make these cookies have a wonderfully citrusy lemon flavor, I added food coloring and tried to shape them into lemons.  Uh, rustic lemons.

Pairing a sweet vanilla buttercream with the cookies was a great way to please your tastebuds.



And be sure to check out the other amazing bloggers getting together to honor Liz today! (Seriously, did you see the names of those recipes? I think I have a my menu planned for the next two weeks!




Main Dish


Do you like this recipe? If you are on Google+ you can +1 it right here! Just click above. Do you want to know How to Add a Live Google+ Post into Your Blog Post? Click here!

I Am Baker

Triple Chocolate Sugar Cookies with White Chocolate Buttercream

I adore sugar cookies. I love how they keep their shape and you can make anything you want out of them.

Add chocolate… and I am pretty much smitten.

This recipe was originally inspired by the brilliance that is Sprinkle Bakes. Her chocolate sugar cookie recipe has been a favorite of mine for more than a year now!

I just wanted to make some minor adjustments to include my favorite flavor of chocolate.

So I added chopped white chocolate.

And White Chocolate Buttercream on top. (Don’t click on that recipe unless you have a serious sweet tooth!)

And then they were so sweet I added Pink Himalayan Sea Salt. Yes. That was good. But I can’t decide whether I like them best with salt or no salt. And I can’t decide if its just a pregnancy thing, so I just left the salt out of the recipe and you can make the final call.


But do make sure you use a good quality vanilla. I have made these with imitation vanilla, and I could actually tell the difference. There seemed to be a lack of depth in the chocolate.

(Granted, I am pregnant and have super-human taste buds and smelling abilities.)

Overall, I just love the deep rich chocolate flavor of these cookies paired with the lighter white chocolate. And I also love that they are a sugar cookie, and you can use whatever shape cookie cutter you want!

Triple Chocolate Sugar Cookies with White Chocolate Buttercream


  • 1 1/4 cup granulated sugar
  • 2 sticks room temperature butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2-3 ounces chopped white chocolate
  • Pinch of salt


  1. In a stand mixer, combine room temperature butter and sugar on medium speed until light and fluffy.
  2. Turn mixer to low, and add in egg and vanilla. Mix until just incorporated.
  3. With mixer still on low, add in flour a cup at a time. Then add in cocoa powder and then sprinkle with pinch of salt. Mix until cocoa is incorporated, then turn off mixer.
  4. Roughly chop 2-3 ounces of white chocolate (try to not use chips) and add to dough. Stir in by hand.
  5. The dough will appear to be a bit sticky.
  6. Transfer dough to a piece a parchment paper. Place another piece of parchment paper on top and roll out dough to desired thickness. (Mine were about 1/2 inch thick)
  7. Place dough (still sandwiched in parchment) in refrigerator for about an hour, or freezer for 15 minutes, until dough is firm.
  8. When ready to bake, turn oven to 350. Remove dough and then remove one side of parchment. Using your chosen cookie cutter shape, cut out cookies and place on prepared cookie sheet.
  9. After you have cut out all your cookies, roll dough scraps back together and roll out again.
  10. Bake cookies for 8-11 minutes. Allow to cool to room temperature.
  11. Cover cookies in white chocolate buttercream and enjoy!
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I Am Baker

Buttercream Sugar Cookies

I sorta went nuts.

buttercream sugar cookies

The plan was to make some Rose Cookies for a friend.

I ended up not making a single rose cookie.

But lots of others.


Sugar cookies with chocolate buttercream and a raspberry on top.


Chocolate sugar cookies with buttercream and a cherry on top.


Cherry cookies with chocolate buttercream and chocolate sprinkles.


And a bunch more.

I couldn’t stop.


They are so easy.


And SO yummy.

I didn’t even consider busting out the thesauruses for yummy.  Cause that is by far the best word to describe these cookies.


I used my favorite sugar cookie recipe for the white and pink cookies. (To make them cherry flavored, simply add cherry extract instead of almond extract)

The perfect crusting buttercream.

And then chocolate buttercream. And chocolate sugar cookies.  I would share the recipes… but I need to tweak them first.  Right now they are SO chocolaty and SO rich its hard to taste anything else.


Hopefully a tutorial soon.  But right now I need to hit the gym.  And when I say gym, I mean sauna.

Just sayin.


I am giving away a Keurig Coffee Machine and $400 in additinoal prizes!!
Click here to enter.

I Am Baker

Fathers Day Cookies

Have you ever heard that saying, "If its not hard, its not worth doing?"

Ok.  So maybe thats not the saying.  Maybe the saying is "If somethings hard then its not worth doing." And maybe that saying was on a popular cartoon TV show and maybe is was originally said by Homer J. Simpson.  And maybe I just revealed how very un-classy I am by telling you that.

Moving on.

Many years ago I gave my dad a plaque that said, "Father, by your concern and love you have given me two things.  One is roots and the other is wings."


I seriously tear up every time I read it. 

I love the feeling behind it and love how it lets my dad know that I am thankful and grateful for the sacrifices he made.

*waving hands frantically in front of my eyes*

So anywho, I got the bright idea to make it into cookies.  Now, you may notice that I have chosen the… um… simpler version of the quote.  As it stands above it is over four dozen cookies. And dad can only eat so many. And I was feeling lazy. 

There, I said it.

Here is the thing. 

Dont be like me.

Dont get some crazy idea and not think it through.

See, every single one of those cookies was cut out by hand.  MY hand.

I didnt have any 'cool font' alphabet cookies cutters, so I figured I would just make my own.


So I printed out all the letters I would need in my two fonts.


I think it took me three hours to cut out all the letters from the cookie dough.  I wish I was kidding.

Dont. Be. Like. Me.

Get a cool set of alphabet cookie cutters and be done in seven minutes.


And dont burn the letters. 

Of course you know I burnt the most complicated letters so by the time they came out of the oven and I realized what I had done I was too pooped to do them over.


Oh, and dont make them so big that you have to get poster board just to take a picture cause when they are laid out they end up being as tall as your toddler.


But DO take the time to let dad know that you adore him. 

That you love him. 

That you appreciate every single sacrifice he made to give you a better life.


I have a feeling they like hearing that kind of stuff.

I Am Baker

Sugar Cookie Daisy Cake

Its all about the cake stand.


My MIL often listens to my random rants about things that I am obsessed with.  I wouldn't blame her if she just tuned me out most of the time.

Luckily for me though, she listened extra good the day I went off on some random tirade about how I needed to own every cake stand ever made.  


She found me this little gem at a garage sale.

I sorta like it.

A lot.

And I knew I wanted to make a cake just for it.


So I laid in bed at night and tried to figure out a way to make giant flower petals to mimic the cake stand.

Cause people do that right? Lay in bed and think about cakes.  That's not abnormal right? Right?


And then I decided I wanted to make up my own white cake recipe.

Now whatever gave me the indication that I could just create my own recipe from scratch, I don't know.

I did create a recipe.  Its just tastes NOTHING like white cake.   It does however taste exactly like sugar cookies. 

But I happen to enjoy sugar cookies.


And then I found the perfect icing tip to make the flower petals for my cake.

It was a good day in my kitchen.


Sugar Cookie Cake

3 cups cake flour

2 cups super fine sugar

1 3/4  tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup butter

4 eggs 

1/2 cup milk (I used skim)

2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup melted white chocolate chips

Preheat oven to 350 degrees.  Prepare two 8in. pans.

In a medium bowl sift together flour, baking powder, baking soda, and salt.  In a mixer, cream together sugar and butter. (I used chilled butter but room temperature would work as well) Add in extracts and eggs, one at a time. Add flour mixture to butter mixture alternating with milk. (a third of your flour, half of your milk, and repeat until both are gone)

While that is mixing place white chocolate chips in microwave and heat for one minute.  Remove from microwave and stir, then return and heat in 30 second increments until melted.

Add melted white chocolate chips to batter and immediately pour into prepared cake pans.

Bake for 25-35 minutes depending on your stove.  Start checking at 25 minutes.

Let cool.



(can you tell its raining?)

I used my new favorite buttercream icing.

4 cups powder sugar

1/2 cup shortening

5 tbsp milk

1 tsp vanilla

Combine all ingredients in mixer on lowest setting for 30 seconds.  Switch to medium high and mix for 2-5 minutes.


Yes its got shortening in it.  No I would not substitute butter. 

Just try it. Once.  Then you can go back to butter.  Trust me, I always go back to butter.  And no, I am not just talking about frosting anymore.


I had SO much fun making this cake I am going to make it again just so I can show you how.  That should be coming soon!


I added this post to the terrific round up of fabulous-ness over at Tidymoms I'm Lovin It!  Is there anything YOU are lovin??? Be sure to add it!

I Am Baker

Rose Cookie Tutorial

These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!

rose cookie

I used my favorite Sugar Cookie recipe but with some adjustments.

Sugar Cookies


  • 1-½ cup Butter (I Use Unsalted)
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 4 teaspoons Vanilla Extract
  • 2 teaspoons Almond Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder


  1. Preheat oven to 350 degrees.
  2. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in vanilla and almond extract; mix until combined.
  5. 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.
  6. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  7. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
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rose cookie

I added baking soda to help keep the cookie soft.  When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness. 

Awesome Cookie Icing


  • 1 cup Confectioners Sugar (powder Sugar)
  • 1-3 Tablespoons Milk
  • 1 drop Lemon Juice (fresh Or Processed)
  • 1 Tablespoon Light Corn Syrup


  1. Combine powder sugar, corn syrup, and lemon juice in a bowl.
  2. ******This next step is important!******
  3. If you need a thicker frosting, say for outlining your cookies, add LESS milk.
  4. Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
  5. If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
  6. If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
  7. If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.
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rose cookie

I also added a thin layer of my glaze icing to the cookie prior to adding the rose.

rose cookie

I wanted to do things that way for two reasons:

1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.

2. I needed to keep the cookie moist because they need a good 24-48 hours to dry to stack-able stage.

rose cookie

I found these cookies to be even more delicious on day three.

Day four was the best!

rose cookie

Just in case anyone asks, I used a 1M tip to make the frosting roses.

Just start in the center and make a swoop once around.

For even more detailed instructions check out this post.

rose cookie

Then package them up and share them with someone you love!

I Am Baker

Sandbag Cookies

Growing up in the Red River Valley (Fargo, North Dakota) I am all to familiar with flooding. 


Seeing waters rise and feeling the dread of the unknown was an annual event around the Red River.  So I have been especially sensitive to the emotion around the rising of the Mississippi and Ohio Rivers.  I feel as if I may even know what the residents are feeling… may have some insight to what it looks like to watch water lap the edges of your home.

I decided to make some sandbag cookies… millions and millions of sandbags have been filled in North Dakota over the years.  I wont even begin to estimate how many have been filled in 2011 all across the Unites States!


But I wanted to also share a message a hope.  Although we have all seen the destruction that water can do… we have also seen cities rebuild. 

We have seen people join together and offer support, hope, and prayers.

I want to send out a huge THANK YOU to all those who have dedicated time, strengths, and donations to help save homes and lives.

I also figured it might be neat to share this cookie technique in case anyone wanted to make their own sandbag cookies for someone deserving.

Simply start out with a blank cookie.  I made a couple dozen sandbag cookies and let them sit for about 36 hours. (I would recommend at least 24)


Get your food coloring pen and create your design of choice.


I decided to make a 'stamp' like design.


To create the double stamp impression I took a piece of paper towel and pressed it down on the drawing being careful not to move the paper towel around.

I then simply just lifted up the paper towel and moved it to the left about an inch, then pressed it back down on the cookie, gently but firmly.


You can press the paper towel down longer to get a darker impression.

It just adds a bit of depth a otherwise very simple and boring design.


Throw them on some brown sugar and call it a day.

Stand strong everyone dealing with the effects of these record breaking rising rivers…  we are rooting for you!

I Am Baker

Rose Cookies

I just wanted to pop in and tell you that I made some cookies for the Share our Strength bakesale!


The sale will be at the Midtown Global Market in Minneapolis from 11:00 to 4:00 on Saturday.


I will be stopping by with all my little ones to donate these cookies!


These are my favorite sugar cookies with crusting buttercream roses. (recipe coming soon!)

You've seen it a million times… and now you get to see it in pastel rainbow cookies too.

I'm sorry.  I cant help myself.


I do hope you will stop by and lend some support to the cause… maybe even say hi to the frantic lady with the screaming baby. (that would be me)

If you cant make it, at least try and make yourself some of these yummy cookies!

I Am Baker

Its a Boy! {Cookies}

I made these cookies this past weekend… my last baking venture for at least a couple weeks.

I wanted to make a special treat for family, friends, and the wonderful staff at the hospital… a fun way to introduce our newest addition!

These are basically baby announcements…only edible! :)


As you can tell… I am now sharing the name of our newest addition.


His name is Edward Merton. Both his first and middle name are extremely significant to our family… if you want to know more about that I wrote about it on my mommy blog.


I was recently blessed beyond words by a surprise virtual baby shower from some of the most wonderful women in the world. (you MUST stop by and see the fantastic things they created, I seriously cant stop gushing over it all!)

One of the sweet ladies who so generously donated her time and resources to the event is Wendy. Her blog is a feast for the eyes… as well as the belly! Not only is she an amazing cook, but she used to run her own business designing and making cards.

She is SO talented!!

In addition to making some sweet cards for the virtual shower, she sent me some in the mail! When I got them I was just in love with her creations!!

The “Its A Boy” cookies are 100% inspired by her fantastically beautiful cards!


Thank you so much Wendy… for your time, talent, and inspiration!


Planes, trains, and automobiles!


We plan on calling the baby Eddie. In each of the blue bubbles is a word that describes him! (As I write this post I have yet to meet him, but I have loved and adored him for many months now!)


Sorry this is hard to read… but is says, “Our Family”. All my little ones lined up in a row!

I am hoping to be out of surgery by 8:30am, and be snuggling close to our little babe for the rest of the day!

Thank you so much for being a part of this pregnancy and putting up with the (sometimes to often) whining and occasional odd flavor combination! :)

As always, I use my favorite sugar cookie recipe and my glaze icing recipe.


I wanted to say a very special thank you to some awesome friends…

Amber from Bluebonnets & Brownies (isn’t that blog name the best?) for the cutest baby clothes wrapped up in the cutest package! She also made the most delectable looking Mini Fruit Pizza’s for the Virtual Baby Shower!

Brenda who writes at A Farmgirl’s Dabbles… not only did she participate in the Virtual Baby Shower, but she also make a fantastic meal for hubby while I am in the hospital!

Molly made an extremely important contribution… one that I have been waiting for for about 9 months now! She provided a much anticipated bottle of wine! Thanks girl!

Kelly, Stephanie, and Gianna also provided the family with some nourishment while I am away… so much thanks to you sweet and thoughtful ladies! Just wish I was getting to sample some… these ladies can cook!

Shaina was another double hitter… she also did the Virtual Baby Shower and made a meal for my family. Her generosity is amazing!! (She is also a mom of four!)

I love an appreciate you all so much… thank you for all you do!