This past Christmas my neighbor and friend Christie Halverson brought by a beautiful box of cookies for the kids and I to enjoy. They were almost too pretty to eat but eat them we did and let me tell you, they are the most delicious, crave worthy cookies I have ever had! Such delectable sweetness must be shared so Christie is opening a bakery in her native Texas where we can all get our fill of her unique confections in the store or online, thank the Lord! I’ve asked Christie if she’d be willing to be a guest contributor and share a Valentine’s inspired cookie recipe with us all and she graciously obliged. So without further ado, here’s Christie!
I am Christie, the owner and creator of Christie’s Cookies. Christie’s Cookies is a gourmet cookie bakery coming soon to Dallas, Texas. I will be offering a variety of sugar cookies in unique and delicious flavor combinations at my store. I have always loved cookies over any other dessert (and, really, any other food group!). It has been a dream to create these cookies and I can’t wait to share them with you. We can be found online at christiescookies.com. Our instagram is @christies_cookies.
I am sharing a sugar cookie recipe with you that will allow you to get a glimpse of the type of cookies you can find in our store. It is not our exact recipe (as that is a secret recipe known only to us), but is one that has a similar taste and sweetness level. The key with these types of cookies is not having the cookie so sweet that it overpowers the buttercream and is too rich to eat more than just a bite. A chewy cookie base topped with the rich, sweet buttercream is our idea of heaven.
Old-Fashioned Sugar Cookies
- 1 ½ cups butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp salt
- 4 – 5 cups flour
- Cream butter and sugar together for 2 – 3 minutes until light and fluffy. Add eggs and vanilla. Beat well.
- Add baking powder, salt and flour. Mix well. Scoop cookies and place on parchment paper on cookie sheet.
- Sprinkle sugar over the top of each cookie. Flatten each dough ball slightly with the bottom of a heavy glass.
- Bake on convection at 350°F for 7 – 9 minutes. Let cool.
- Frost with buttercream icing.
- 1 cup butter, softened
- 1 lb powdered sugar
- 1 tsp vanilla
- 2 – 3 tbs water
- Beat butter until smooth. Add powdered sugar and mix well. Add vanilla. Add water, one tablespoon at a time until desired consistency is reached.
- Scoop into disposable pastry bag with large open star tip. Begin in the center, and pipe in a circle going to the outside of the cookie.
- Top with your favorite toppings.
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Sugar Cookie Recipe Tips
A few tips when making these cookies:
- Do not add all the flour at once. These cookies are best when chewy and not too try. I find that different levels of humidity in the air each day affect the amount of flour I need in my dough, so I never add it all at once. If you happen to add too much flour, add a tablespoon of water or more until you get the soft consistency of the dough back. It should leave the sides of your bowl while mixing, and yet not be sticky to the touch.
- Do not over bake. These cookies are best soft. 7 – 9 minutes is the sweet spot. Keep an eye on them around the 7 minute mark.
- When baking at a high altitude, add a tablespoon of water (or more) to the dough. Also, increase the baking powder by ⅛ of a teaspoon. I also reduce the heat of the oven to 335°F or 340°F when at high altitudes.
- I always bake any cookies on the convection setting of my oven. It provides much more even cooking, and you can cook more than one rack at a time this way. Your cookie get a slight crisp to the outside, while keeping the inside perfectly soft.
- Always bake cookies on parchment paper set on cookie sheets. Makes clean up a breeze!
- Buttercream should not be too runny or too thick. Add more water or powdered sugar to reach the desired consistency.
- I use disposable piping bags with an open star tip to frost my cookies. The large 16 ounce bag holds almost a full batch of frosting and is the perfect size for decorating. Close off the top of the bag with chip clips or rubber bands to ensure none of the frosting spills over while you’re decorating.
- Start in the center of the cookie, apply constant pressure and pipe in a circle until you hit the edge of the cookie. Finish off with the toppings or sprinkles of your choice.
- These cookies freeze beautifully, but are best frozen without the frosting on them. Bake and freeze, then decorate the day you want to serve them.
Any questions, please feel free to ask!