Easy Rosette Sugar Cookies

When I was pregnant with my first son I dreamed of decorating cookies for the holidays like I did with my mom and grandma. It is always a good time when frosting and sprinkles are involved.

Finally the time came for me to do it with my own kiddos. But as luck would have it every single sugar cookie recipe I tried was a bust. Disgusting. Horrible. Inedible. They all turned out tasteless, too crispy, burnt, and uneven. It almost made me want to give up on the whole thing. Almost. After testing almost a dozen recipes over a few years I finally found one I liked and could make well. Now I could finally bring cookies instead of cupcakes to this years cookie exchange (yes, I totally did that for several years cause this mama can make a cupcake). So without further adieu, my favorite sugar cookie recipe is here!

Vanilla-Almond Sugar Cookies

3 c unbleached, all-purpose flour
2 tsp baking powder
1 1/4 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks butter, cold and cut up
1 egg
1/4 tsp salt
1 tsp pure vanilla extract
2/3 tsp pure almond extract

Preheat oven to 350.

Combine the dry ingredients.  Cream the sugar and butter. Add the egg and extracts and mix then bit by bit add the flour mix until it's all combined. Make sure to get what's at the bottom!

The dough will be crumbly, so knead it together with your hands. After the dough is done kneading separate into 4 pieces.


On a floured surface roll and cut into your shapes. Line a baking sheet with parchment paper and bake for 10-12 minutes. After it's done cooking pull it out and let it sit for a few minutes before placing on a cooling rack. 

These Rosette cookies are really easy to make. These particular ones I made for a friends baby shower, it was a girl cowboy theme. I used buttercream frosting. Normally I just eyeball it but here's a copy for anyone who wants to know where I originally got it.

Butter Cream Frosting

Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. If you don't have cream I use homogonized milk if I have it or regular milk. I just don't carry cream on a normal day!

Coloring

For the coloring, I used wilton gel, a pink that I had on hand but it was a little too bright so I added a bit of brown to give it more of a rustic look. Then I lightened part of the darker frosting up to have the two different shades of pink and then did a brown. It was the perfect color combo for the little cowgirl to be.

Rosettes

The flowers might look complicated but if you have the right tools it's a breeze. I used a large star tip but you can use whatever one you have on hand. Then start in the center and swirl out until you hit the outside edge. I am Baker has a great tutorial and is what I used to learn when I did the flower cake for my sister.

Enjoy!