Planning A Cookie

My current plans for a bumble bee sugar cookie.

For me part of the fun of sugar cookie decorating is the planning process.

Sometimes these plans change as I begin the actual decorating but they are a good starting point and help me visualize the cookies I want to create.

All you need is your cookie cutter and pen and paper — Just trace the cookie cutter onto the paper and start sketching.

It's also fun to involve your family in the sketching process. Ask them for their suggestions or give each family member a tracing to decorate and vote on the winner. Or, make a true family cookie using a combination of everyone's ideas.

It's also helpful to find samples of the colors you wish to use. Mixing colors can be tough but having a visual of what you are working towards is helpful. 

Cookie decorating is more fun when you take the time to enjoy the process and remember practice makes perfect but the truth is sugar cookies are delicious no matter how they are decorated.


Here's my favorite sugar cookie recipe:

Sugar Cookie Cutouts
(this recipe is from well-known pastry chef Emily Luchetti and was featured in the December 2004 issue of Sunset Magazine)

Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks.