I have been so blessed to be a Momma. I thank God every day for the blessings of healthy and happy children. Parenting is challenging at times but the world and life is so much better because they are in it. Every parent feels this very same way about their child. We will cross over mountains and high water to take care of them and get them what they need.
Making a difference – with cookies
So imagine you are a parent to a child who has cancer. What would you do to make sure they got the best care and had the best researchers in the world working on their disease? What would you do to try and help make them healthy again? You would do everything, am I right? Well, there were some parents who decided they were going to make the best out of their son’s diagnosis and do more. They learned that 25% of kids do not survive cancer because of lack of effective therapies. And the reason for the lack of therapies was because of lack in funding. So they set out to help change that with Cookies for Kids’ Cancer. Cookies for Kids Cancer is a non-profit organization set up to help raise money for kid’s cancer research.
Our favorite Cut Out Sugar Cookies
He set out the container of cookies along with a donation jar in the break room. And let me tell ya, those folks were very generous! The money collected is on it’s way to Cookies for Cancer as I type this. And as for the cookies I shared, I had to make my all-time favorite: Cut-out sugar cookies with frosting (and sprinkles!)
1 1/3 cups butter shortening (or regular butter)
1 1/2 cups sugar
1 tsp. vanilla extract
4 tbsp. milk (2 % or higher)
4 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
(I usually make 4 batches of this recipe)
1 tbsp. softened butter
1 cup powdered sugar
2 tbsp. milk
1 tsp. clear vanilla
Then start making the icing. Combine softened butter, powdered sugar, milk and clear vanilla extract. I like the clear vanilla extract because it allows you to get a true white color for your frosting (if you are using white).
Cut-Out Sugar Cookies
- 1 1/3 cups butter shortening or real butter
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 4 tbsp milk 2 % or higher
- 4 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- For the icing:
- 1 tbsp softened butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp clear vanilla
- In a large mixing bowl, mix together the shortening, sugar, milk and vanilla using an electric mixer. Mix until smooth. Then stir in eggs. Combine well.
- In a separate bowl, combine flour, baking powder and salt. Stir well using a fork.
- Gently add in flour to your shortening mixture. Adding a little flour at a time. Mix just until both mixtures are combined.
- Put the dough balls into your fridge to chill for at least an hour.
- When dough is ready, preheat oven to 375F degrees.
- Spray a couple baking sheets with nonstick cooking spray.
- Spread some flour all over your counter.
- Working with one dough ball at a time (keep the other one in the fridge), put a little flour on the
- dough itself. And make sure to rub some flour on your rolling pin too.
- Start rolling out dough as evenly as possible. You want the dough to be about 1/4-inch thick. If it's too thin then you won't be able to scoop the cookies up without them breaking.
- Using your favorite cookie cutters, start cutting out shapes. Try to get your cookie shapes as close together as possible to make the most use of your dough. You can take the leftover dough and roll it out again for a second cutting. Generally, after the second cutting, the dough is not really useable for a third cutting.
- Lay out cookies on cookie sheet that has been sprayed with cooking spray.
- Spread cookies out about an inch or two apart on the cookie sheet.
- Bake for about 6-8 minutes at 375F degrees.
- Allow cookies to cool completely before icing.
- For the icing: Combine softened butter, powdered sugar, milk and clear vanilla extract.
- Whisk until smooth. If mixture is too thin, just add in a bit more powdered sugar until you get it to the consistency you like. Then add in any food colors you are using. I quadruple this recipe and use four different colors. Gather all your icing, and sprinkles, etc. and have fun.
- Allow the icing to setup on the cookies for a couple of hours then you should be able to stack them and store in an airtight container.
Bake only one cookie sheet at a time. Oven times vary but you don't want the edges too brown. Cookies should be a very light golden tan color.
This is a sponsored post for GLAD. As always, all opinions are my own.