First off…oh. My. Goodness. Thank YOU, all of YOU, my readers, my fans, my fellow corgi owners and Corgi fans for the positive feedback on these cookies! I have said time and time again, I am not a good baker, mostly because I don’t always have the patience or precision for it, but these cookies, because I was so inspired, I knew I wanted to take my time and research on them. I even dedicated an entire DAY to do these, and do them right, and I am so thrilled and proud of how they turned out! They aren’t perfect, but are leaps and bounds better than I ever could have thought, and the comments I’ve received about them have been so overwhelming that I wanted to take a moment thank all of you who have reached out and said so! It’s incredibly encouraging.
And for those who have asked about ordering them, yes, I am HAPPY to take some orders and do custom icing work a little later on (possibly after our annual xmas party in mid-December or after xmas, when I know I will have a few days to dedicate to them). I also want to take another stab at the icing because mine wasn’t quite loose enough and made working with it difficult, but now I know and hope to have the right consistency nailed out before I start cookie making to the extreme. If you are interested in ordering cookies, please visit my contact page to place an order!
**Note: I have added a payment portion for cookies to my contact tab, and I will reach out directly to get a photo of your fur baby – I will also be spending the next few weeks researching on how best to ship cookies so they don’t get squished.**
Also, these aren’t cookies you can give to your dog, or…well, you could, but I don’t recommend it with the amount of sugar that went into them. Plus, Tuggs wouldn’t appreciate the amount of time I took in researching and crafting the recipe, watching and rewatching the video tutorial (by BusyBeeSweet on her Instagram), the actual icing itself, OR the planning out of how Tuggs would look like as a cartoon! (Also, quick side note, THANK YOU CORGITHINGS FOR MAKING CUTOUTS OF CARDIGANS and sending over some ideas for planning him out! They may not be the most common of corgis, but I always support and love a company that includes them!) That may be my next big cookie project, is making beautiful cookies for dogs, but that’s going to be a little farther down the way!
The cookie recipe is Haniela’s Sugar Cut Out Cookie Recipe with cheats from smittenkitchen, and the icing is also Haniela’s Lemon Royal Icing Recipe (additional side note, THANK YOU BUSY BEE FOR POINTING ME IN THE DIRECTION OF HANIELA’S RECIPES!). I literally spent two weeks going over the recipe, and actually rewrote it with the cheats included so I would only have to look at one sheet…I also watched and rewatching the youtube video tutorials for piping…now I went into this KNOWING that my first batch was going to be…challenging. I was not expecting my first batch to be gorgeous, great, or anywhere near the word “success,” but boy was I surprised that everything went fine. Better than fine! They came out great! The cookies were soft and moist, the icing had such a nice punch of lemon, and they are a little too cute to eat!
If you’re a consistent reader, you know that I don’t boast about my work (this whole thing is something I do for fun) and I am very honest about my own shortcomings in the kitchen and ways I can improve, but with these, the recipes were sound and foolproof (even by combining the tricks/tips from smitten kitchen) and I know that any of you could tackle this! I may even do a times lapse of my icing process, which took hours! All I know is I am excited to bake again, which is a first for me, so let the cookies keep on coming! I’ve got enough sugar and flour to bake myself into an oblivion of adorable corgi cookies! I’m also going to order myself a set of Pembroke cutters too so that I can take orders for my Pem puppers too!
Below you’ll find the original recipe links (Haniela is great because she provides a video tutorial on most of her recipes, so she’s been absolutely instrumental in the success of these cookies) as well as my combined version for the sugar cookies that takes Haniela’s base recipe and combines the tricks and tips from smittenkitchen for the ease of my readers. I followed Haniela’s icing recipe to a tea, and you can find the meringue powder through amazon!
**FUN FACT: If you don’t have a rolling pin, or like me you accidentally give it away because you were positive you would never need it…use a bottle of wine! I did, and it worked JUST as well as a rolling pin…so when in a pinch, use what you have! Also, there is a pizza parlor owner in NYC who ONLY uses wine bottles to roll out his dough because that’s how his mom or grandma did it in Italy…His interview is on Season 1 Episode 1 of Ugly Delicious I think…so there you go!
Original Recipe Links
Fresh Lemon Royal Icing from Haniela’s
Sugar Cookie Recipe for Cut Out Cookies from Haniela’s
An Easier Way to Make Cookies from smittenkitchen
This recipe is a combination of Haniela’s recipe & adaptations to include easy tricks from smitten kitchen.
Please note – the prep time is only for the first batch – 10-15 minutes to mix the dough, 1-2 minutes to roll, 15 minutes to freeze, 5 minutes to cut out, 5 minutes to freeze. Add 20 minutes per additional reworking, but you can definitely cook your first batch while waiting for your second batch to freeze/cut.
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 2 sticks of unsalted butter*
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- Preheat oven to 380°F.
- Sift together flour, baking powder, add salt, set aside.
- In a small dish whisk together egg and vanilla extract, set aside.
- In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light creamy.
- Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
- Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
- Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 20-30 seconds, until dough comes together.
- Roll out the dough between two pieces of parchment paper to desired thickness (lift the top sheet up as need to prevent crease lines).
- Place sheet on a baking tray and place in freezer for 15 minutes. Afterwards, gently peel/remove the bottom sheet from the down to ensure no sticking when cutting out shapes.**
- Cut out as many cookies as you can, then reform the dough, reroll & rechill. Repeat steps 8 & 9 till you run out of dough. Chill the cutouts in the fridge for about 10 minutes, or in the freezer for 5.
- Bake on the sheets you used to freeze the dough for 10-11 minutes, depending on the oven, turn the sheet once halfway through the baking.***
- Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
- Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.
- Decorate cookies as desired – I use royal icing!
* Trick #1: Your butter does NOT need to be room temp! If straight from your fridge, which is what I used, I cut the stick into 8 tablepsoons, then cut each slice into quarters (so a large rectangle into 8 squares, then each of those squares into 4 smaller squares). You’ll beat the butter/sugar for a little longer than normal, but it still works!
** Trick #2!!!! Rolling out the dough between parchment paper first and then freezing saved SO much time and made reworking the dough so much easier! Also, do remove both sides of the parchment paper gently before you start cutting the cookies out! It will prevent stickage!
*** I did one batch at 11 minutes, and a few of them started to catch, so I think 10 minutes is better, but that’s also dependent on your oven.