Embroidered Sugar Cookies

5 from 2 ratings

Now’s your chance to take your "embroidery" and baking skills to the next level with this twist on a sugar cookie classic. Honestly, what better compliment could a stitching artist receive than to have her work devoured by a hungry public? Click here to see Our 50 Best Cookie Recipes

Servings

servings

Ingredients

1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
1 egg, at room temperature, beaten
1 teaspoon vanilla extract
3 cup royal icing or sugar cookie frosting
1/2 cup tinted sanding sugar
1/2 cup sprinkles, in several colors
1/4 cup yellow dragées

Directions

Sift together flour, baking powder, and salt into a bowl.
In another bowl, cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.
Divide dough in half and shape into two ½-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip- top plastic bag, and frozen for up to 2 weeks.)
Preheat oven to 325 degrees. Line several baking sheets with parchment paper.
Place dough on a lightly floured surface and dust dough with more flour. Gently roll each disk to a thickness of 1/8 inch. Using a cookie cutter, cut out cookies and then place about 1 inch apart on prepared sheets.
Bake for 10 to 15 minutes, rotating sheets halfway through baking, until edges are golden brown. Transfer cookies to wire racks with a metal spatula and let cool.
Decorate cookies with icing, colored sugars, and sprinkles. Use clean hands or kitchen tweezers to place jimmies on cookies in a decorative pattern. For flowers, place 1 dragée at the center of each blossom.