I love a good deal. That means I LOVE yard sales, thrift stores, and estate sales! A couple of years ago at an estate sale, I scored a couple of jars worth of cookie cutters. I had great ideas in mind for how my little love nuggets and I were going to put those babies to use.
Then, life happened. Those jars got stashed somewhere up high in one of my cupboards. Occasionally they would come down to assist my kiddos with their play dough projects. And then they’d get stashed away again.
I was listening to Christmas music last night while I was contemplating recipes I’ve wanted to test in the WonderMix Kitchen Mixer. That Christmas music must have been working it’s magic (or maybe it was my sweet tooth….) because it didn’t take me long to know exactly what I wanted to do — Cut out sugar cookies, iced and decorated for Christmas. But cut out sugar cookies call for a recipe that produces great edges after they have been baked. And….I had the perfect recipe! A no fuss recipe that doesn’t even make you chill the dough! Love it!
This was the perfect introduction into my WonderMix Kitchen Mixer review. I can honestly say I was impressed with the WonderMix. Some things I noticed (and that I loved) included the design of the WonderMix bowl. I love, love, LOVE the fact that the bowl comes completely off the drive shaft of the machine. Can I tell you how amazing this is for clean up? If there was one complaint I had about my Bosch, it was this VERY detail. I really got frustrated with ingredients (including sticky bread dough) getting stuck down into my drive shaft on the Bosch. The WonderMill company has completely eliminated this problem with the design of their WonderMix. Check out the difference (WonderMix on left, Bosch on the right):
The best part about this whole process was that those little loves of mine enjoyed cutting out and decorating their own cookies (I think a fair amount of cookie dough was consumed as well!)
Perfect edges that don’t disappear after baking!
I bake these for 7 minutes, and they turn out perfect in my oven. You don’t want to back them too long. And make sure you let them cool on the sheet before you transfer them to the cooling rack. Enjoy!
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- Preheat oven to 350 degrees F.
- In the bowl of your WonderMix, cream softened butter and sugar until smooth and light with your French whips.
- Beat in egg and extracts.
- In a separate bowl, combine flour and baking powder.
- Change French whips to dough divider and dough hook. Add dry ingredients to wet ingredients a little bit at a time while the WonderMix is turned on. The dough may appear crumbly in appearance but will knead together when you turn it onto a countertop surface.
- Wet your hands and finish off kneading the dough by hand on the counter.
- THERE IS NO NEED TO CHILL THE DOUGH. Divide it into batches and roll out onto a floured surface. You want the cookies to be roughly ¼ inch thick (Any thinner and they will be crispy cookies).
- Cut out with cookies cutters.
- Bake on cookie sheet lined with Silpat or parchment paper for 6-8 minutes.
- Let cool on cookie sheet until they are firm enough to transfer to cooling racks.
- 2 cups powdered sugar
- 2 Tablespoons milk
- Food coloring
- Mix together powdered sugar and milk in a bowl until combined. You can add more powdered sugar to make it thicker, or more milk to create more of a glaze.
- Divide icing into as many bowls as you want to add food coloring too.
- Mix desired amount of food coloring in.
- Transfer to small ziploc bags and cut a small end of the corner off.
- Decorate cookies, spread further with a spatula or butter knife.