I have been super busy in the kitchen this past week. The snow has arrived & so I have been finding that love for baking on chilly days again. It’s nice to be in the warmth of the kitchen & look out to watch the snow falling. This time I made a big family favorite.
I was so excited to play with my new cookie cutters. I had this fall leaf shape for years. Then all of a sudden I couldn’t find it. I must have given it to my mom since she liked it so much. That’s the only thing I can think of because I would have never let go of it otherwise. So when I found it again I picked one up & I bought the pumpkin shape too.
The thing like best about these is that they are super soft with a slight buttery crunch on the outer edges.
I poured 1/2 my bag of fall M&M’s into a baggie & handed it to my daughter with a hammer.
She helped me get them all crunched up for the cookies.
I tried to send some of these to the firehouse with the hubs. He protested because he wanted them for here. 🙂
So only 4 actually made it to the station out of this batch. Will have to make more for the boys I suppose.
Fall Sugar Cookies
- 3 1/2 cups Sifted All-Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 cups Sugar
- 2 Eggs
- 2 sticks 1 cup Butter
- 2 tsp Vanilla Extract
- 2 cup Confectioners Sugar or more to get a thicker consistency
- 2-3 tbsp Milk
- 3-4 drops Food Coloring
- 1/2 bag Fall M&M's smashed or Colored Sprinkles Sanding Sugar- optional
- In a bowl, stir together flour & baking powder. Set aside.
- In mixer bowl, beat together butter & sugar until fluffy.
- Beat in eggs & vanilla.
- Stir in flour mixture, a third at a time to make stiff dough.
- Preheat oven to 350 degrees
- On lightly floured surface, doll out dough to about 1/4" thick & cut your shapes
- Use a spatula to transfer your cookies to your ungreased baking sheet.
- Bake for 8 minutes
- Cool on pan approx 2 minutes before transferring to a wire rack
- In a small bowl, mix sugar & 2 tbsp milk to form a thick, smooth icing. Adding more sugar as needed.
- Stir in food coloring to desired shade.
- Transfer to piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing.
- Once you have completed the border, transfer your remaining icing back into your bowl & add in another tbsp milk to thin out. Stir well.
- Transfer thinner icing to a squeeze bottle (like what you would use for ketchup) & squeeze on the icing to the center of your cookie. This is called flooding.
- Take an offset spatula & smooth out to cover the whole inside.
- Sprinkle with your crunched up M&M's
- Let dry completely before stacking
Want more cookies??
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