Junior Chef: Shapely Sugar Cookies

This month for Junior Chef momstown Edmonton headed somewhere fabulous--The Pan Tree! We made delicious sugar cookies in a beautiful kitchen. It was a treat to use the professional appliances! The kids loved being able to mix, roll, and cut out their cookie dough. We are talking about shapes this month, so we made sure to talk about the different shapes they cut out! They also had a lot of fun icing and decorating their cookies. But I think the best part for all of the kids (and the mamas too) was when everyone got to eat their creations. Yummy! Thank you so much to The Pan Tree for their fabulous location!



No Chill Sugar Cookies 
(slightly adapted from here)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon no-color almond extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

 For Icing

• 1 cup powdered sugar
• about 2 tablespoons milk

Instructions

1. Preheat oven to 350ºF.
2. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
3. On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 minutes or until cookies are lightly browned.
4. For icing, whisk powdered sugar with milk until blended. Add more sugar for a thicker consistency.
5. Dip cookies in icing or use spoon to “paint.” If using sprinkles, use while icing is still wet.
6. EAT!