Pink & White Sugar Cookies

Hello again! It’s been a while, and Spring is FINALLY on its way! To celebrate, you just might be in the mood for something sweet. A cookie perhaps?

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Maybe a PINK cookie?  Flavor wise, with such a delicately flavored cookie, the red food coloring is definitely present. I recommend trying a bit of fruit juice, or maybe nixing the color totally if you’re not a fan of a hint of food coloring. Anyway, colored cookies are awesome, and they’re a really cheery gift to wrap up for a friend!

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I like to think of these as a bit of an art statement. Subtle yet pretty with personality. You can bring out your creative side with messing with frosting.

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As I’ve said before, I’m not eating ANY dairy products, and therefore, these cookies are entirely dairy free! Huzzah for Coconut Oil! I used to make these before I gave up dairy, and they taste the same with Coconut Oil.

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Whisk the flour mixture.

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Coconut oil!

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Cream the coconut oil and sugar.

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Add the liquid to the oil & sugar.

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Add the flour, and ta-da! You have dough.

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Chill, cut out, and bake!

Here’s the easy-peasy recipe! Modified from this Martha Stewart recipe

You’ll need:

1/4 tsp salt

1/2 tsp baking powder

2 cups all-purpose flour

1/2 cup coconut oil

1 cup sugar

1 large egg

2 tablespoons milk

1/2 tsp. pure vanilla extract

Directions :

Whisk together flour, salt, and baking powder in a medium bowl, and set aside. In the bowl of an electric mixer ( or a bowl with a hand held mixer) cream coconut oil and sugar. You may need to soften the coconut oil a bit in the microwave.

With mixer running add egg brandy and vanilla, mix until well combined. With the mixer on low, slowly add reserved flour mixture. If the flour isn’t kneading in well, you can do it with your hands.

Transfer dough to a work surface. Shape into 2 discs and cover with plastic wrap, if you want to make it two toned, knead coloring into half the dough. Refrigerate for at least 1 hour.

Preheat oven to 350F, line baking sheets with parchment paper.

On a lightly floured work surface roll out  dough to 1/8 of an inch thickness. If you have two colors and want to marbel, roll out base color half way (so it’s still pretty thick) roll out snakes of the contrasting color and place on rolled out dough. Press into the dough slightly and roll out until desired thickeness. Cut out desired shapes and transfer to baking sheets. Repeat until dough is all cut out.

Bake until lightly golden, about 10 minutes, don’t allow to brown. Transfer to a wire rack and cool. If you wish, mix up a quick glaze/Royal icing and frost. Enjoy!

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2 thoughts on “Pink & White Sugar Cookies

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