The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
This month Mandy from What the Fruitcake?! challenge us to make sugar cookies but not with a few random squiggles and dots she was talking about beautifully decorated cookies that are given as a gift, made for a party or given as wedding favours. Wow! What a challenge! Honestly I thought sugar cookies simply had sugar sprinkled on top! Yeah, I know, I must have been living under a rock or something to not have noticed the many blogs and sites dedicated to this wonderful creation! In Australia, we don’t have a cookie tradition as such so it’s not something that is easy to come by particularly living in rural areas. BUT…..now that I know….. I will never stop decorating sugar cookies.
Before I started I checked out some sites like this one and especially this one that Mandy recommended because I really didn’t know what I was getting myself into. Was I blown away? These cookies are almost too good to eat. Truely works of art! I knew I was out of my league but I fell back on my cake decorating knowledge and the equipment I had.
Another specification for this challenge was that it should show what September represents to us. For many in the Northern hemisphere that was Fall (Autumn, to us Aussies) or in the Southern hemisphere Spring. For me, I thought of Father’s Day which in Australia falls on the first Sunday of September.
The recipe given had no baking powder which meant the cookies didn’t alter in shape during baking but it was delicious and tasty.
Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4″ Cookies
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.
Now to decorate! If you’ve had a peak at the two sites I linked above you will now have heaps of ideas. Since I was doing Father’s Day Cookies I limited my colours to blue, green, yellow and white which I knew were favourites. I used packaged fondant and coloured small portions with the desired shades. I also made up half the quantity of royal icing, divided it into four bowls and coloured each portion in my chosen colours.
• Beat egg whites with lemon juice until combined.
• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and
• Sift the icing sugar to remove lumps and add it to the egg whites.
• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
• Beat on low until combined and smooth.
• Use immediately or keep in an airtight container.
• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
Using extra sifted pure icing sugar for dusting, I rolled out the coloured fondant one piece at a time and cut shapes to fit my cookies. I used the cutter a size smaller so that I had the edge of the cookies showing. You could use the exact cutter to cut the fondant for a different effect.
Also many decorated sugar cookies use royal icing not fondant and the flooding technique which you can follow part 1, here and part 2, here. It is easy to stick the fondant on the cookie by brushing the cookie with corn syrup. Then I used different colour and icing tubes to create messages and effects on each cookie. Once dry, each cookie was brushed with edible shimmer dust.
father and father-in-law
were the lucky recipients of the cookies and were all thrilled with their cookies and their special messages of love.
This was a fabulous challenge which I loved very much and I know there are many more decorated sugar cookies to come out of my kitchen. I’m not sure I will ever be able to produce such beautiful cookies as some of my fellow Daring Bakers but I’ll keep trying. Thanks Mandy for a fantastic challenge! You really should see the cookies at Mary Mary Culinary, Bubble and Sweet and Happy Cook plus more Daring Bakers cookies.