Friday, May 11, 2012

At Home: Pink Heart Sugar Cookies

This next installment of What Micky Eats...At Home features a simple dessert that I made to bring to work for a bake sale in honor of a coworker who is battling cancer.  She has exhausted all her time off from work and with the combined costs of medical and house bills, we thought we could raise a little money to help her out.  I wanted something easy to transport, easy to pack up individually, appealing to a wide range, and with the color pink.  So I decided on Mini Pink Heart Sugar Cookies.

There are many different sugar cookies recipes out there - ranging from soft and chewy to crisp and biscuity.  I used a combined adaptation from i am baker and Alton Brown; yields 2 dozen regular size cookies and about 100 mini cookies.

Sugar Cookies
  • 3/4 cups butter, softened
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 Tbsp milk
  • 1 teasp vanilla
  • 2 cups flour
  • ½ teasp salt
  • ½ teasp baking powder
  • powdered sugar for rolling (optional)
  • colored sugar crystals or icing for decorating (optional)



- Beat together butter and sugar for about 2 minutes.
- Add the egg and milk until smooth, and then add vanilla.
- In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined.
- Wrap dough in saran wrap and chill in the fridge for an hour (or more).
- Preheat oven to 350 degrees.
- Roll out dough until about 1/4 inch thick and cut desired shapes, placing them about 1 inch apart on a cookie sheet.  (I used a mini heart cutter.) If dough sticks, use powdered sugar on surface and on rolling pin while rolling.
- Optional: Sprinkle with colored sugar crystals.  (I used pink.)
- Bake for 8 to 10 minutes, depending on how chewy you like your sugar cookies. Rotate after 4 minutes.
- Transfer to a wire wrack and allow cookies to completely cool.
- Can be stored in airtight container, up to one week.



Another easy decorative option besides colored sugar crystals is cinnamon.  Or, allow the cookies to completely cool before using Royal Icing to add your own creative touches.  I thought the mini pink hearts would be perfect for Mother's Day as well as be a great nod to support my coworker battling cancer.  I made a whole platter to bring to work for the bake sale and we packaged them up individually there.  Since they were mini cookies, I put 7 pieces in each baggie.  I saved a few to give to my mother this weekend and for Keith to snack on as well.  These cookies came out great and I look forward to using this recipe again for upcoming holidays.

1 comment:

  1. This simply looks beautiful. Craving for it now, gonna make this later.

    ReplyDelete

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