Sweet Friends and Sugar Cookies

Sugar cookies are synonymous with everything Christmas.

As finals are just around the corner, our traditional cookie-baking-and-decorating hoo ha continued this year without a doubt. Moreover, it’s incredibly therapeutic and stress relieving to bake and decorate cookies among friends (continuous taste testing encouraged)

We had everything from classy swirled wreaths and Texas A&M cut outs to Santa faces and a curious one-legged gingerbread man (For that, we can thank our French professor for the thrilling tale of “Bob, un pirate et un unijambiste”). Plus, we made SO many cookies. So if you happen to be in in need of a few whole grain and sugary pick-me-ups in College Station area, please come take these off our hands!

*Special thanks to Kristen, Amanda, Jessica, Sam, Bethany, Katie, Taylor, Megan, Alli, Stephanie, and Kelly for fantastic cookie baking and decorating skills! 

Sarah’s Sugar Cookies
Yield: about 2 dozen Prep Time: 80 minutes Bake Time: 12-16 Minutes

2 1/4 cup plus 2.5 tablespoons of white whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup low-fat vanilla yogurt
1 large egg
1 cup sugar
1/4 cup canola oil
1 tablespoon butter, softened

1.Whisk white whole-wheat flour, baking powder and salt in a medium bowl and set aside.
2.Place yogurt, egg, sugar, oil, butter and vanilla in a food processor; process until smooth, stopping once or twice to scrape down the sides.
3.Add the dry ingredients and pulse several times just until dough clumps together.
4.Transfer the dough to a lightly floured surface and knead several times. Form into a large ball wrap in plastic wrap. Refrigerate for about an hour before baking (Yeah I know this is a drag but it will pay off- I promise!)
5.Preheat oven to 350°F. Line several baking sheets with parchment paper or coat with cooking spray.
6.Working with one piece at a time, roll or press the dough slightly less than 1/4-inch thick and flour when needed. Cut out shapes with a cookie cutters. Place cookies about 1/2-inch apart on the prepared baking sheets.
7.Bake cookies until light golden around the edges or 12-16 minutes. (If you bake two sheets at a time, rotate pans onto different racks about 7 minutes through).
8.Lastly, decorate cookies however you please! You can use this powdered sugar glaze, the decorators icing below, or anything of your choosing!

Decorator’s Icing
Yield: 2 cups

4 cups confectioners’ sugar (Ideal brand works great and is healthier, too!)
1/2 teaspoon cream of tartar
6 tablespoons pasteurized liquid egg whites
1 teaspoon vanilla extract
Water for thinning, if needed

1. Sift sugar and cream of tartar into a large mixing bowl. Add egg whites and vanilla; beat with an electric mixer at low speed until mixed.
2. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes (Don’t over beat or it will turn thick and glue like)
3. After decorating, let cookies stand until icing has set, about 30 minutes.


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