Sugar Cookie Pops

My All-Time Favorite Disney World Hotels

Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.

Sugar Cookie Pops and our Favorite hotels, meals, desserts and how-to tips for Walt Disney World!

Favorite Disney Meals

Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.

Best Themed Dining

Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.

Best Disney Desserts

Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
The Kitchen Sink at Beaches and Cream Soda Shop
The Frosè at Bar Riva at Disney’s Riviera Resort
Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
Crepes from The France Pavillion at Epcot
Milkshakes from 50’s Prime Time Cafe at Hollywood Studios

My Best Tips for a Great Disney Experience with Toddlers

Make a Plan.

So much time, energy, and waiting can be saved by knowing what you want to experience in the parks. Even as a seasoned Disney veteran, I always take time prior to a trip to look at the park maps (I even print one offline!) and make note of what rides, shows, and experiences my kids will want to check out. You can even take this a step forward by cross-referencing wait times (available daily on the Disney app!) with your list to determine which rides will get busy.

Get Genie+.

This most recent trip was our first time using Genie+, Disney’s new system which has essentially replaced the old fast pass system. Now, for a daily per person fee, you can have access to shorter wait times. Be sure to buy the Genie+ pass in advance and log in at 7am EST sharp to get your first round of passes. I highly recommend research Genie+ and Lightening Passes to noting which rides you want access for PRIOR TO your morning at the park.

Rise and Shine!

I used to think that people who got to the park before it opened were crazy, but now, I am among those people. Nothing makes riding rides easier than getting there 30 minutes prior to park opening times and being prepared to HUSTLE. For example, if a park opens at 9 am, I typically try to get my family there by 8:30, and we move fast to ride as many rides as possible during the first two hours of operation. Again, make a plan and knock out as much as you can in those morning hours.

Get a Lunch Reservation.

I’m sure other people feel differently about this, but by about 11:30, my crew just needs a break. Nothing, and I mean nothing, is more unnerving to me than trying to figure out where to eat, where to sit, and how I can take a break for a few minutes after a morning of hustling. Lunch is a great opportunity for taking a seat, getting out of the elements, and zoning out for just a few minutes. Your body and brain need this.

Know When to Call it Quits.

Brett always jokes that one day he’s going to make a website called “Meltdowns at Disney,” because for as much joy and magic as the parks bring, it also just makes people lose their minds a bit. That’s why my policy is always to know when to throw in the towel. I don’t want to ruin a perfectly great day by pushing my toddlers (and my sanity!) beyond it’s limit. The kids will have just as much fun swimming in the pool or watching endless Disney cartoons back at the hotel. If you don’t squeeze it all in, that’s ok. At the same token, don’t be bummed if you can’t ride every single ride! The kids will have a blast watching parades, exploring the park, or even use jumping in muddy puddles.

Pack for Every Forecast.

Florida weather is unpredictable. Come prepared for everything.

Don’t Forget the Snacks.

A backpack full of lollipops, Goldfish, and trail mix has gotten my family through many a waiting line. Disney is not the opportunity to make sure your kids get in all their fruits and vegetables- pack some snacks for insurance, and know they’ll get back to a normal routine at home.

Sugar Cookie Pops

There are so many cute treats available all over the Disney parks, yet, for some reason, my kids always fixate on the desserts on a stick: Rice Krispie treats, ice cream bars, lollipops, and even sugar cookies. I decided to make these sugar cookie pops as an homage to all those kid-friendly desserts at Disney, and my kids were not disappointed. Tender sugar cookies decorated with a soft-set icing serve as a great pick-up treat option wherever a good theme is required. Just grab a theme-appropriate cookie cutter and a few lollipop sticks, and voila! Magic.

Making Sugar Cookie Pops

To make these sugar cookie pops, we start with a dough. I use this painted sugar cookie dough, because it holds up well even with a stick in it! The cookies are soft but stable. Once you’ve prepped and chilled your dough, roll out a thick 1/4″ slab of dough and use your cookie cutter to trim out shapes. I prefer to use a small or medium-sized cutter here, because large cookies are more likely to break off the stick. dough shapes have been chilled, gently twist to insert 4″ lollipop sticks into the base of the cookies. The first one or two might flop, but you’ll get the feel for it. If you happen to break through the cookie dough, you can use your fingers to gently pat extra dough around it to clean up. Make sure your dough is thick enough for future cookies too!

After baking, these cookies are iced with a simple powdered sugar glaze that sets overnight. You can follow my method as outlined in this post. Be sure to add sprinkles or sanding sugar before the sugar cookie pops have set up completely. I love to bag these cookies individually as party favors, school party treats, and more! Truly, even the adults in your life will love these happy little sugar cookie pops.

So that’s it My Disney faves and some yummy sugar cookie pops. Pop in my email to share any secret favorites of your own. Happy Wednesday and Happy baking!

Sugar Cookie Pops

Print Recipe

These sugar cookie pops are cutout cookies a stick with a soft and simple glaze icing!

Author: Kate
Prep Time: 60
Cook Time: 13
Total Time: 120
Yield: 32 Cookies
Category: Dessert

Ingredients

For the cookies:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1 teaspoon vanilla extract
1/2 tsp almond extract
32 (4″) lollipop sticks

For the icing:

3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
½ teaspoon almond extract
½ teaspoon vanilla extract

Instructions

To prepare the cookies:

Preheat the oven to 350 degrees and line two sheet pans with sheets of parchment paper. Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly to firm up slightly, about 5 minutes. Once chilled, gently insert the lollipop sticks into the cookie by turning the cookie stick back and forth gently as you insert it into the cookie. Make sure 1/3 of the stick is inserted into the cookie, and use your fingers to patch up any dough cracks or places where the stick has broken through. Spread the cookies about 2” apart on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Allow cookies to cool completely prior to icing.

For the icing:

Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick. Spread or pipe the icing onto the cookie as desired. I like to pipe the border onto each cookie and then fill in with a food-safe brush or knife. Allow to rest and set up, and enjoy!

Our Walt Disney World Favorites

Walt Disney World Favorites: Hotels

Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.

Walt Disney World Favorites: Meals

Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.

Best Themed Dining

Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.

Best Disney Desserts

Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
The Kitchen Sink at Beaches and Cream Soda Shop
The Frosè at Bar Riva at Disney’s Riviera Resort
Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
Crepes from The France Pavillion at Epcot
Milkshakes from 50’s Prime Time Cafe at Hollywood Studios

My Best Tips for a Great Disney Experience with Toddlers

Make a Plan.

Get Genie+.

Rise and Shine!

Get a Lunch Reservation.

Know When to Call it Quits.

Pack for Every Forecast.

Florida weather is unpredictable. Come prepared for everything.

Don’t Forget the Snacks.

In summary, going to Disney World is a lot of work, but it can (and should be!) loads of fun too. Move at your own pace and do what works best for your crew. These tips are just some that have worked well for our family, and I know there’s a good balance in there for you too. Be sure to share any of your Walt Disney World favorites with me! I would love to hear all about them. Have a magical day!

Sugar Cookie Gift Tags

4 Comments / Cookies and Bars, Tutorials

We need more crafts. I’m not always one for a DIY, but when it’s edible, super cute, and multi-purpose, COUNT ME IN. I came up with these sugar cookie gift tags this year because I found myself kinda in charge of not one, not two, but three different Valentine’s parties, and I wanted a tiny sweet bite that would add a cute and personal touch to each gathering. I got rave reviews when I sneak-peeked them on my IG stories, so I decided to make up a little tutorial for you guys here. They’re really simple, and with the right recipe (see below!) you’ll be sure to have success with them in your own kitchen too! Let’s get started.

What is a Sugar Cookie Gift Tag?

These sugar cookie gift tags are basically small, buttery sugar cookies topped with a piped, semi-hard set icing. The teeny tiny hole in the corner allows for a simple ribbon or piece of kitchen twine to be laced through it to make whatever it is you’re going after. I’ve provided a few ideas below (Necklaces! Gift Tags! Place Card Settings! Garland!), but you could certainly modify this tutorial to use a different shape cookie cutter or to apply the twined hearts in another manner. This is a choose your own adventure kind of craft, so feel free to think outside the box.

How to Make Them

To make these sugar cookie gift tags, we start with the perfect cookie dough. This is a simple dough made of butter, sugar, flour, vanilla, salt, and baking powder. It’s fairly simple to work with and will cooperate with the craft by not puffing or expanding too much in the oven. Once you’ve prepared your dough, roll it out on a floured surface and use a cookie cutter to trim out shapes. I used this cutter for my hearts, but you can pick whatever you prefer. It’s important to keep your cookies thick enough to withstand a hole being poked in them. 1/4″ thickness is a a great sturdy size to start with.

Once the shapes have been trimmed out, move them to a baking sheet lined with parchment paper and poke small holes in the corners, centers, or wherever. I used a small wooden skewer, but you could also grab a chopstick or anything else that is small with a blunt end. Poke the hole and gently work the skewer in a small circle to ensure that the hole has been poked all the way through. Once your cookie sheet is full with cookies spaced out about 2″ apart, place the pan in the freezer to set up about 5 minutes. If your dough happens to have gotten really warm, pop it in the fridge for 30 minutes or an hour to make sure it has set through.

Prepping the Icing

Once you have removed your baked sugar cookie gift tags from the oven, grab that same skewer and gently ensure your hole is still there. You want to do this right when the cookies come out of the oven so that they don’t set up before your hole is completely poked through. Allow the cookies to cool and, in the meantime, make your icing.

Powdered sugar and milk come together for this simple frosting. The trick is achieving the right viscosity so that the icing doesn’t spill off the sides. To test it, run your whisk or a knife through the bowl of frosting. Your frosting should slowly move back together until you can’t see any trace of the whisk any longer; this process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Keep in mind that if you add food coloring, this will change the viscosity of the icing; be sure to check thickness after coloring has been added.

Icing the Cookies

Prepare a piping bag with a small round tip. I prefer a #3 tip. Fill the bag with icing and pipe, pipe away! Start with a single cookie to test it all out and then finish with the remaining. I like to begin by piping a border and then filling in with additional icing. You can spread in the filler icing with a food safe paint brush (used strictly on food); otherwise use or a small offset spatula. Whatever works for you works for me! Do 2 cookies at a time to get in a flow and then allow them all to dry completely. Keep in mind that some food colorings can keep icing from setting well. I like to use Americolor food gels.

Storing the Cookies

Once your sugar cookie gift tags are made you can use them in any manner you prefer! Freeze them ahead of time and gently thaw them for a make-ahead option, or just make them up to 3 days in advance kept at room temperature. If you can’t wait that long, feel free to just dive right in and eat them immediately. I gave one to Aimee on a necklace, and she thought she was the coolest kid on the block. These sugar cookie gift tags are a cutie treat for Valentine’s or whatever other holiday you might be pushing for. Give them a try and be sure to send me photos! I can’t wait to see. Happy baking to you and happy (almost!) Valentine’s!

If you like these sugar cookie gift tags you should try:

Painted Sugar Cookies
Marbled Sugar Cookies
Soft Frosted Sugar Cookies
Gold-Splattered Sugar Cookies

Sugar Cookie Gift Tags

Print Recipe

These sugar cookie gift tags are cute little crafty edibles to make with kids for parties!

Author: Kate Wood
Prep Time: 60
Cook Time: 15
Total Time: 1 hour 15 minutes
Yield: 50, depending on size of cookie cutter
Category: Dessert

Ingredients

For the cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1–1/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the icing

3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
1 teaspoon almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
Place shapes on a baking sheet and freeze briefly for about 5 minutes.
Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

Winston-Salem

2 Comments / Travel

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

First, Winstone-Salem

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Hotels

Brett and I are well-seasoned when it comes to traveling solo. However, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs.

We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

What to Do

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.
Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.
Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.
Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.
The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!
Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!
The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!
Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.
Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro
Milner’s American Southern
Social Southern Kitchen & Cocktails
Fiddlin’ Fish Brewing Company
Foothills Brewing

Cinnamon Sugar Scones

Print Recipe

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16
Category: Breakfast

Ingredients

For the scones:

3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract

For the glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk

Instructions

To prepare the scones

Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cinnamon Sugar Scones and Our Time in Winston-Salem

Winston-Salem

Hotels

What to Do

Winston-Salem has a strong Moravian background; the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.

Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.

Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.

Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.

The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!

Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!

The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!

Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.

Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro

Milner’s American Southern

Social Southern Kitchen & Cocktails

Fiddlin’ Fish Brewing Company

Foothills Brewing

Cinnamon Sugar Scones

Print Recipe

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

Author: Kate Wood
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 16
Category: Breakfast

Ingredients

For the scones:

3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract

For the glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk

Instructions

To prepare the scones

Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cream Cheese Chocolate Chip Biscuits

46 Comments / Breakfast

If you’re anything like me, Mondays can hit you like a freight train. I think we need an excuse to sit quietly, zone out, and have a few moments of rest before we dive into a week of hustle and bustle. To keep your eyes and palate pleased, I’ve rounded up a list of things to read, watch, and savor on this Monday morning. Oh, and there’s cream cheese chocolate chip biscuits too. You’re welcome. 🙂

What to Read

Food52 released their fall list of must-read books. In a shocking turn of events, there’s not a single cookbook on the round-up! Check out the list of favorites on their site here.

What to Watch

Jimmy Fallon is the late-night show host of my dreams. I love his willingness to be silly and totally off-the-wall. His newest video, a musical photobomb with Justin Bieber, made me laugh out loud and is straight up awesome. Watch your heart out here.

What to Cook

Chrissy Tieghan’s new cookbook came out this week, and Bon Appetit shared a few favorites from the release. There’s a recipe for Thai soy-garlic fried ribs (yes, it’s a thing) looks absolutely beyond. Literally salivating over here. Check out the recipe here.

What to Wear

I’m counting down the days till it’s cool enough to break out jeans and fall clothing. This getup from Madewell is pretty much destined to be my autumnal uniform.

What to Master

I love this article from Food & Wine about how to nail a recipe every time. I frequently have people tell me that they can’t cook, and I’m a firm believer that if you can follow directions on a well-written recipe you can do anything.

What to Bake

As promised, here are the cream cheese chocolate chip biscuits. These are fluffy, Southern-style biscuits with loads of tang and chocolatey goodness to make your breakfasts fab. These morning treats were inspired by the beautiful Carrie Morey of Callie’s Charleston Biscuits . I met Carrie at last year’s Saveur Blog Awards, and I so admire how she has championed her town, baking, and Southern culture with her hugely successful brand. The secret to her biscuits is a healthy mixture of cream cheese and butter, a winning combination that offers loads of flavor and fluff.

Cream Cheese Chocolate Chip Biscuits

These cream cheese chocolate chip biscuits are a nod to Carrie. Simple to make, even easier to consume, these morning bites are a new favorite in my house. When we have a batch in our house, Aimee asks for them for breakfast AND dessert, clearly a girl after my own heart.

To make these cream cheese chocolate chip biscuits, we start by combining the dry ingredients. Flour, baking powder, baking soda, and salt are tossed together before we cut in the cream cheese and ice cold butter. Use the backs of two forks or a pastry cutter and integrate the fat until pea-sized clumps exist throughout. Add the chocolate chips and then stir in the buttermilk until a shaggy dough comes together.

A Few Pointers:

For sky-high biscuits, make sure your ingredients are really cold and that the butter is incorporated throughout. I also recommend using a well-floured biscuit cutter (I use these!) to keep the cuts on the perimeter of your biscuit clean. Push straight down with the cutter and then put your tray of goodies into a piping hot oven. The heat mixed with the cold ingredients will cause everything to melt and expand all at once!

To finish off these cream cheese chocolate chip biscuits, I like to top them with a simple cream cheese glaze. You can skip this step if you’d prefer, but I like to be a little over-the-top here. Drizzle the glaze on hot biscuits and then serve immediately. Just be sure you have your coffee ready.

I hope this recipe will get your week off to a delicious start. Have a great week and happy baking, y’all!

If you like these cream cheese chocolate chip biscuits you should try:

Peaches and Cream Biscuits

Honey Nut Biscuits

Maple Oatmeal Biscuits

Buttermilk Biscuit Sandwiches

Cream Cheese Chocolate Chip Biscuits

Print Recipe

★★★★★

4.5 from 10 reviews

These cream cheese chocolate chip biscuits are fluffy, tangy morning treats full of chocolate morsels and topped with a cream cheese glaze. Read more about making layered biscuits here!

Author: Kate
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12
Category: Breakfast

Ingredients

For the biscuits:

2 cups (280 gm) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
4 ounces cream cheese, at room temperature
¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
½ cup (85 gm) mini chocolate chips
¾ cup (180 gm) cold buttermilk

For the topping:

2 ounces cream cheese, at room temperature
1 cup (115 gm) powdered sugar
1–2 tablespoons milk

Instructions

To make the biscuits:

Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the chocolate chips and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.
To prepare the topping:
Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

Marbled Sugar Cookies

25 Comments / Cookies and Bars, Tutorials

This past week was good for my soul. Going back home to Florida is beautiful in and of itself, but the glorious addition of Christmas spirit and celebration made my time there extra cozy. Something about being back in my parent’s house is comforting, and the familiarity of those rooms and the faces I see in them fills me with loads of nostalgia. It feels good to be welcomed back and to know that I am known there.

We spent the week wrangling the babies and carting them to see old friends. My mom and I made the trek with Aimee to Disney World (because if you go to Florida without visiting Mickey, did you really go to Florida?), and oh man, does my girl love her some theme parks. Although she’s already been to Disney a number of times, the Magic Kingdom never fails to bring the magic. I love to watch her take it all in like that.

Let’s Pour One Out for Traditions

Christmas was not without the usual annual traditions. Mimi made her famous sugar cookies , and I pretty much destroyed my weight in butter and flour. On Christmas morning, we took our time opening gifts, ooh-ing and ahh-ing over the package’s contents, and even though it takes my family FOREVER to open gifts, I love that everyone takes time to appreciate the items they received and the people who gave them. That much gratitude feels good. I think I need to practice it more often.

The moral of the story is that I never get too old for home. A few moments at home make me feel like a kid again- a little less hung up on the stuff that the adult me usually has to worry about. Ending the year happy, hopeful, and refreshed for the coming year is a good way to be. I’m grateful my parents afforded me that chance. And speaking of ending the year on a good note…

Let’s talk about these marbled sugar cookies.

Marbled Sugar Cookies

Do you have plans for New Year’s Eve yet? If not, I would argue that now is that time to make some. These marbled sugar cookies are every bit as festive and sassy as any respectful NYE bash deserves, so if you’ve been waiting for the perfect party theme to come to you, consider it done. These marbled sugar cookies are the perfect treat to ring in the new year.

If you already have a favorite cutout sugar cookie recipe, you can use that here! The magic is in the glaze which, with a little help, gets swirled into a monochromatic pool of sugar that will make your average sugar cookie look anything but. Making marbled sugar cookies is simple and requires very little time and ingredients, so you’ve got more time for popping bottles and prepping for your midnight kiss.

Making the Glaze

To make the glaze, we combine powdered sugar, vanilla, and milk in a large bowl, whisking until a thick glaze forms. To test viscosity, run your whisk or a knife through the bowl of the glaze. The mixture should slowly move back together until you can’t see any trace of the whisk any longer, a process that should take about 6-8 seconds. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.

Next, separate the icing into three different bowls. For a traditional monochromatic marble, use gel food coloring to color one bowl of icing black, one bowl a light grey, and one bowl white. If you know you’d prefer cookies that are primarily one color (I prefer a predominantly white cookie) make sure you keep the majority of your glaze that color. Pour a good bit of white glaze into a separate shallow bowl and drizzle with just a smidge of your two other colors, like in the photo below. You can use a toothpick or knife to swirl it a little, but keep in mind that as you dip your cookies into the glaze the mixture will stir a bit on its own.

Dipping the Cookies

When you’re ready to begin icing your cookies, dip the tops of your baked and cooled sugar cookies straight into the glaze. I try to only cover the tops of the cookies. Pull each cookie straight out and flip it over carefully to see how your glaze looks. If it’s not as marbled as you would prefer, you can tilt the cookies side to side to get a little extra swirl action. Otherwise, place the finished cookie on a cooling rack or sheet of waxed paper to dry!

You’ll repeat this process with the remaining cookies. If you start to run out of icing in your dip bowl or if it gets a bit too swirled, just add more of your reserved glaze to the pot and resume the cookie making! I like to make a diverse bunch by changing the concentration of each icing glaze color. I find I prefer a cookie with lots of white and deep streaks of black.

These marbled sugar cookies are mega festive and perfect for any casual or black tie New Year’s Eve affair. Give them a try and let me know what you think! Happy baking, happy new year, and happy everything else to you and yours. I’m looking forward to baking with you in the coming year.

If you like these marbled sugar cookies, be sure to check out:

Painted Sugar Cookies

Gold-Splatted Lavender Vanilla Bean Cookies

Soft Frosted Sugar Cookies

Raspberry Lemon Linzer Cookies

Funfetti Cookies

Marbled Sugar Cookies

Print Recipe

★★★★★

5 from 1 reviews

These marbled sugar cookies are decorated to look like stone and make a festive addition to parties!

Author: Kate Wood
Prep Time: 60
Cook Time: 30
Total Time: 1 hour 30 minutes
Yield: 36

Ingredients

For the cookies:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1–1/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the glaze:

3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
1 teaspoon almond extract, vanilla extract, or bakery emulsion
Gel food coloring in desired colors (I used black)

Instructions

To prepare the cookies:

Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
Place shapes on a baking sheet and freeze briefly for about 5 minutes.
Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

To prepare the icing:

Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

To glaze the cookies:

Divide the glaze into three bowls. Add gel food coloring to one of the bowls a single drop at a time. It is important to not add too much as it is easier to darken the glaze than it is to lighten it. I keep one bowl of glaze white and dye the other two bowls grey and black.
Pour a small bit of white glaze into the bottom of a bowl just big enough for your cookies. Drizzle a small bit of grey, black, or both glazes and barely swirl with a toothpick or knife. Carefully dip the tops of the cookies into the glaze and allow any excess to drip off. You can further “marble” the cookies by tilting them side to side. Place the cookies on a cooling rack or wax paper and allow to set completely. It will take about 4-6 hours for the glaze to set up completely. Be sure that they are completely dry before storing in a tupperware or cookie box!

Notes

Read the blog post for more tips on icing these cookies!

Cookie recipe adapted from Bridget

Lavender Vanilla Bean Sugar Cookies and How To Gold-Splatter Sugar Cookies!

10 Comments / Cookies and Bars, Tutorials

This past week on “Real Housewives of Alabama,” Kate drove to the big city, hopped a plane to Orlando, and spent a kid-free weekend at the beach with her college girlfriends(!!!) Yes, it’s true- for a glorious 72 hours, there were no diapers to change, jobs to clock in to, dirty boxer-briefs to pick up off the floor. Just 4 gals, the crashing waves, and a super classy box of red wine.

With no deadlines to meet or tiny humans to tend to, the hours of the day passed lazily with cozy blankets and rabbit trails of conversation that usually began with “Remember when…?” and ended in fits of laughter. Time away is good for the soul and helps me to dust off little bits of myself that ordinarily hide on the bookshelf. These girls have been around for over a decade now, and every time we see each other, I’m always reminded how good it feels to be known. What would we do without the people in our lives who love us without agenda and in spite of ourselves? Bless.

Lavender Vanilla Bean Sugar Cookies — photos by jesse walsh dreamtown photo co

Tutorials with Friends!

One of my little beach bunnies, Abby, recently started a lifestyle blog called The Hollar-Days where she shares DIYS, painting tutorials, and snippets from her life as wife and mama. Abby shares my love of delicious food and beverages, so when she suggested we plan a little beachside picnic for our girl’s trip, I was all in. A few cookies and cocktails later (you know, for “testing purposes”), we came up with a few treats that I’m thrilled to share with you.

Exhibit A: lavender vanilla bean sugar cookies.

Lavender Vanilla Bean Sugar Cookies

These cookies are quite similar to my favorite cutout sugar cookies that I shared with you all a while ago, except they have specks of vanilla bean and lavender. I adapted my favorite icing recipe so that you can simply dip the face of the cookie in the glaze, and I have to say, it makes preparing these cookies easy breezy. While lavender vanilla bean sugar cookies are certainly special enough on their own, we decided to fancy them up a bit by splattering them with little gold speckles. I was inspired by a recent article in Martha Stewart Magazine and knew I needed an adaptation of my own. Maybe the girliest, most lovely little cookies of all time!

Cookie Tags!

Abby, the super crafty lady that she is, came up with a coordinating champagne cocktail for us to enjoy and even hand-painted some tags to adorn the packaged cookies. With a vanilla bean simple syrup and super jazzy lavender bitters, champagne cocktails have never been so chic or Provencal (and you all know how I feel about the French). Check out the her post for the cocktail recipe and watercolored tags as well as a few photos from our time at the beach. The rest of her blog is equally charming, and you may even catch a few snippets of her darling little Margot, who I’m certain is destined to be Aimee’s BFF someday. (Fingers crossed!!!)

Cookies are great, but sometimes, a little time away with your bests is just what the doctor ordered. Give these lavender vanilla bean sugar cookies a try, and share them with your favorite gals (or guys!) this coming Valentine’s Day. You can also find a few other delish cookie recipes to share with your besties here. Oh, and PS, I’m chomping at the bit to share ALL THE CHOCOLATE RECIPES with you guys throughout the month of February, so hold on to your hats, belts, and everything else, and prep your gullet for some melt in your mouth goodness. It’s going to be a delicious 28 days for us. Cheers to you!

For a link to Abby’s cocktail recipe and Valentine’s gift tags, click here!

To check out the culinary lavender I purchased, click here!

To find lustre dust, click here!

Lavender Vanilla Bean Sugar Cookies

Print Recipe

The lavender vanilla bean sugar cookies are soft cutout cookies scented with dried lavender and vanilla bean. Decorated with a glaze and a gold splatter, the tutorial for these cookie is easy and fun!

Author: Kate Wood
Prep Time: 30
Cook Time: 45
Total Time: 1 hour 15 minutes
Category: Cookies

Ingredients

For the cookies

1 teaspoon dried culinary lavender
3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1/4 teaspoon salt
1 egg
2 teaspoons vanilla bean extract

For the icing

3 cups powdered sugar
3–6 tablespoons of milk
1 teaspoon vanilla extract

To decorate your cookies, you will need

Food grade gold lustre dust (see notes)
Clear extract or liquor (I use clear vanilla or vodka)
A silicone basting brush

Instructions

To prepare the cookies

Preheat the oven to 350 degrees.
Grind the lavender slightly using a food processor, coffee grinder, or mortar and pestle. Combine the lavender and remaining dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
Place shapes on a baking sheet and freeze briefly for about 5 minutes.
Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 6-8 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.
When ready to frost your cookies, cover your work space in wax paper. Set out some cookie racks to place your frosted cookies on. To frost, hold each cookie by its rim and dip the face of it directly into the icing. Allow any excess to drip off the sides. Add more milk or sugar, if desired, to modify the consistency of your icing.

To decorate your cookies

Cover your workspace in parchment or wax paper. Lay dry, frosted cookies out on the paper.
Scoop 1/4 teaspoon lustre dust into a small dish and add 1/8 teaspoon of extract or liquor. Stir until the lustre dust is all dissolved. You can add an additional 1/8 teaspoon of liquor, if needed, but take care to not add too much, as this can cause your sugar icing to dissolve and bubble up.
Dip a silicone basting brush in the liquid gold, and dab any excess off on the side of the bowl. Do a test splatter on a paper towel or extra sheet of wax paper. To splatter, I hold my silicone brush parallel to the work surface, draw back slightly at the wrist, and then fling the brush downward, like you’re swatting a fly or hitting a drum. The size and shape of your silicone bristles can change the way your splatter looks, so do a few test splatters before you move to your cookies. Once ready to decorate your cookies, splatter then in the same manner you did your tester and allow to dry completely before packing or storing.

Notes

For a deeper, more concentrated gold color, use as little alcohol as you can. The more liquid in the splatter, the lighter it will be.
I tested this technique using a natural hair basting brush and it was not successful. I recommend a silicone brush for best effect.
If desired, you can pipe the icing on your cookies for a more polished, perfected look. There is a tutorial for this in the cookies archives of my blog. You will need you frosting to be a bit thicker.
Be sure to purchase food grade, edible lustre dust. I purchased mine on Amazon!

Adapted from: Bridget Edwards

Painted Sugar Cookies

11 Comments / Cookies and Bars, Tutorials

Forget the Kardashians. Forget Birkenstocks and ombre hair and cold shoulder shirts. Forget Lebron and matcha and cold brew coffee. Yeah, all of those things might be having a moment… but painted sugar cookies? Well, in my book, they’re really having a moment.

I get a million and one food related questions on any given week, but one of the most frequent items I get asked about are painted sugar cookies. Why? Well, for one, sugar cookies are a crowd pleaser. I’ve literally never heard anyone say, “I don’t like sugar cookies,” and I can tell you that if I did, we wouldn’t be friends. They’re sweet and celebratory, and if you know what you’re doing, they’re fun way to tie desserts into any themed event or party.

Up until a few years ago, I had only been exposed to the two extremes of sugar cookies: a soft, lofthouse style cookie with a thick and creamy butter-based frosting, and a hard, crunchy sugar cookie with tooth-shattering, cloyingly sweet royal icing. Enter painted sugar cookies. These little guys are a soft yet stable sugar cookie that holds its shape in the oven. The icing is pipeable and easy to decorate with but without all the fuss of a royal icing.

If you’re anything like me, trying to pipe a bunch of designs on a cookie is a daunting, time consuming, and ultimately disappointing task. I’ve done it before, and I can say that I won’t be doing it often in the future. Painting the cookies allows me to decorate the cookies and flex my creative muscle without all the mind-numbing tedious work of piping. I love it.

Once the sugar cookies are iced and dry, you simply mix a small amount of gel food coloring with a clear liquor. I prefer vanilla vodka, but really, you can use any type of clear liquor. (Sidenote: If you would prefer to not use alcohol, you can try clear vanilla extract.) Once your paintbrush is wet with a teeny amount of liquor and food gel, you are free to paint away! I usually just paint solid colors on the cookies, but if you’re super artsy, you can Monet and van Gogh all over that goodness. The world (read: cookie) is your oyster, so go for it.

For cookie inspiration, you can check out the cookies I’ve made here, here, here, and here.

Let me know how your cookie making goes and be sure to have a blast doing it. Cheers to you!

Items Needed:

Cutout sugar cookies, approximately 30 small-medium, recipe below

Sugar cookie frosting, recipe below

Piping bag fitted with #2 tip

Gel food coloring

Clear liquor (vodka, rum, etc)

Clean, unused paint brushes

Directions:

Fill piping bag halfway with sugar cookie frosting. Pipe borders around cookies, being careful to not get too close to the edge. Using a paint brush, “paint” frosting into the center of the cookie, filling in to the outside border. (For a good tutorial on this method, check out the Ina Garten video here) I typically will border and fill 4-5 cookies at a time. Continue this process until all of the cookies are iced. Set aside for 3 hours, or until icing is set and dry. If you’re in a humid climate, you can use a small fan pointed at the cookies to help expedite this process.

Cover your work surface with wax, parchment, or newspaper. Pour 3-4 tablespoons of liquor into a small glass or bowl. Set out a plate or some other type of palette for your gel food color “paints”. Squirt small, 1/8 teaspoon drops of food coloring on your palette. Dip your brush in the liquor and then into the gel food coloring. Notice how the food coloring will thin out and bleed. The more diluted your food coloring is with alcohol, the less vibrant your colors will be. For more saturated tones, use less liquor. You can test out the colors on a paper towel or extra cookie. When you have the desired color, begin to paint! Try to avoid over-saturating your cookie as this can cause the icing to loosen up or become sticky. If your brush becomes too wet, dab it a bit on the paper towel. Once completed, allow your cookies to dry thoroughly before enjoying!

Cutout Sugar Cookies

Print Recipe

Perfect every time cutout sugar cookies get the royal treatment with some cute and colorful painted icing! Find the tutorial and buttery recipe here!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 30

Ingredients

For the cookies

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 sticks unsalted butter, cold and cut into small pieces
1 egg
1–1/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the icing

3 cups powdered sugar
3–6 tablespoons of whole milk or heavy cream
1 teaspoon almond extract, vanilla extract, or bakery emulsion

Instructions

For the cookies

Preheat the oven to 350 degrees.
Combine the dry ingredients and set aside.
In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
Place shapes on a baking sheet and freeze briefly for about 5 minutes.
Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

For the icing

Sift or whisk powdered sugar to remove lumps.
Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

Notes

Icing will keep in the fridge for up to a week and can easily be colored with gel food coloring.

Recipe Adapted From: Bake At 350