No fail sugar cookie
This no fail sugar cookie won't spread, tastes amazing and is simple to make. Because it holds its shape, it's easy to decorate with fondant.
cookies, Dessert, Snack
Halloween, rolled sugar cookies
Jackie, Cake Central
desired flavoring *I use 1 tsp Princess Cake and Cookie Emuslion and the remainder vanilla
use a little less, about 1/4 - 1/3 cup flour in dry climates
Sugar Cookie Icing (Fondant) Decorating Supplies:
black sanding sugar
small leaf fondant/gumpaste cutter
pumpkin cookie cutter
witch shoe cookie cutter
witch hat cookie cutter
flower embosser set
Preheat Oven to 350 degrees F (176 C)
Cream butter and sugar until light and fluffy.
Add eggs and vanilla/flavouring. Mix well.
Mix flour, salt and baking powder together.
Add dry ingredients a little at a time to butter mixture. Mix at low speed until flour is completely incorporated and the dough comes together.
Chill for 1 hour in fridge.
Roll our onto floured surface and cut into desired thickness and cut into desired shapes.
Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges.
Sugar Cookie Icing (Fondant) Decorating:
Simply cut the fondant out of the same cookie cutter you use for your cookies
Leave it to dry a little, for 15 minutes or so (this will help with the transfer to the cookie).
Brush the surface of the cookie with a little clear white corn syrup
Transfer the fondant cut out to the cookie and gently place directly on top of the cookie
Smooth the fondant over the cookie with the palm of your hand- you can even stretch it a little to fit
Decorate as desired
When decorating/doing accents: if you are sticking fondant on fondant, just use a tiny little bit of water to make it stick
Recipe slightly altered from: Cake Central: No Fail Sugar Cookie Recipe