I love decorated cookies. Each cookie is an opportunity to create a mini-creation. You can make them any shape, any size…you can really make anything out of a clump of dough and some royal icing. Plus, decorated cookies bring so much joy to their recipients. Honestly, I’ve never seen anyone reject a decorated sugar cookie. Ever.
This set of autumn themed decorated cookies holds a special place in my heart. I made it for the annual GO BO Foundation Bake Sale. The mission of the GO BO Foundation is to, “bring hope to children with life-threatening medical conditions by funding research, supporting treatment, and helping their families during times of financial need.” (source: www.gobofoundation.com).
Every year the GO BO Foundation holds a massive bake sales in Wisconsin, and cookie artists from around the world donate a set of decorated cookies to be sold at the sale. This year 407 cookie artists from all 50 states and 17 countries contributed to the bake sale. It’s pretty darn amazing. To see some photos of the bakes sale in progress (It takes place over three weekends, and there’s one weekend left!), check out the GO BO Foundation Bake Sale Facebook page here: https://www.facebook.com/pages/Go-Bo-Foundation-Bake-Sale/1483000808616732
I’m ecstatic to be part of this year’s bake sale, and I’m super proud to be part of such a generous and supportive group of cookie artists. Even if decorating cookies isn’t your thing, you can still get involved! Check out the Go Bo Foundation website here. Next year they may open up cookie sales online…I hope they do because I plan to buy dozens and dozens of cookies!
- For the Sugar Cookies: 6 cups all-purpose flour, sifted
- 1 1/2 tsp salt
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 tbs good quality vanilla extract or vanilla bean paste
- For the Royal Icing: 2 lbs confectioner’s sugar
- 5 tbs meringue powder
- 1 tbs vanilla extract
- 3/4 cup water
- For the Sugar Cookies: Sift the flour and salt.
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing until just combined.
- Add the vanilla and mix until just combined.
- With the mixer on low, add the dry ingredients and mix until combined.
- Divide the dough into four equal parts, and flatten each piece into a disk. Wrap in plastic, and refrigerate for about 45 minutes.
- Roll out each piece of dough 1/4 inch thick.
- Refrigerate the dough until ready to cut.
- Preheat the oven to 325 degrees F.
- Cut the shapes out of the dough and bake for about 12 to 14 minutes.
- Remove the cookies from the pan, and allow them to cool completely on a drying rack.
- For the Royal Icing: Wipe down the paddle attachment and the bowl of a standing mixer with distilled vinegar or lemon juice.
- Place the water, vanilla, and meringue powder in the bowl. Whisk with a hand whisk until frothy and all of the meringue powder is dissolved (this will only take a minute or two).
- With the bowl attached to the mixer, add all of the confectioner’s sugar. Mix on medium until it is white, thick and fluffy. It should hold soft peaks. This will take anywhere from 2 to 4 minutes.
- For the Royal Icing Colors you will need to mix the following colors using AmeriColor Food Gels (these colors are all from The Sweet Adventures of Sugar Belle): Orange: Tulip Red and Lemon Yellow
- Burnt Yellow: 4 drops Egg Yellow, 3 drops Ivory
- Dark Brown: 8 drops Chocolate Brown, 2 drops Super Black, 1 drop Egg Yellow
- Denim Blue: Royal Blue, Violet, and Super Black
- Green: Leaf Green and a touch of Royal Blue
- Tan: 14 drops Warm Brown, 3 drops Chocolate Brown, 5 drops Ivory, and 2 drops Egg Yellow
This post is linked to these parties.