Celebrate National Cookie Day Dec 4!

Classic Cut Out Sugar Cookies & Frosting

Ingredients

Cookies

1 cup  Foothills Creamery butter softened*
1 cup Rogers granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
2 ½ cups Robin Hood all purpose flour
3/4 tsp baking powder
½ tsp salt

Frosting

4 cups Rogers powdered sugar sifted (375g)
3-4 Tbsp. milk, room temperature
2 ½ Tbsp. Crown Lily light corn syrup
½ tsp pure vanilla extract
Gel food coloring optional

Get creative! Add in different flavour extracts such as peppermint! Add in dried cranberries or crushed candy canes.  

Cookies

Cream together butter and sugar in the bowl of a standing mixer. Add vanilla and eggs and beat until combined. Add flour, baking powder and salt and beat until combined.

Divide dough into two equal portions. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or overnight.

Preheat oven to 350 degrees F. Line two to four large baking sheets with parchment paper, set aside.

Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.

Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies). Use your favorite cookie cutter shapes and cut out the dough. Repeat until all the dough is used.

Bake for 9-10 minutes or until cookies are puffed and just set around the edges. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat with second disc of dough.

Frosting

Combine all frosting ingredients in a medium bowl and whisk to combine. Start with 2 TBS milk and increase until your desired consistency is achieved.

If using food coloring, separate frosting into smaller bowls and add food coloring to your liking. Place each color in a disposable piping bag fitted with your tip of choice. Or use a Zip-Lock bag with the corner cut off.

Once cookies are completely cooled, decorate cookies.

Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.

Credit: Joy Food Sunshine
*In Sale Flyer Nov 29 – Dec 5

Raspberry Chocolate Chip Cookies

Ingredients

3 cup Robin Hood all purpose flour
1 tsp Baking soda
1 tsp Salt
1 cup Foothills Creamery butter, room temperature*
1 cup Rogers brown sugar
½ cup Rogers granulated sugar
2 large eggs
1 tsp. vanilla
1 ½ cup Hershey’s Chipits chocolate chips*
1 cup frozen raspberries
 

Directions

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in a small mixing bowl. Set aside.

In a large mixing bowl, cream butter and sugars until fully combined. Mix in eggs and vanilla.

Slowly add in flour mixture just until incorporated.

Stir in chocolate chips. Gently fold in raspberries.

Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.

Bake at 375 degrees 10-12 minutes or until golden brown. Cool on a wire rack.

Credit: Lemon Tree Dwelling
*In Sale Flyer Nov 29 – Dec 5