Cookie-lele Bake Off

cookie-lele-winners

The winners are here!

Please join us in congratulating the winners of the Cookie-Lele Bake Off. Katie Yamaguchi placed in first, followed by our two runners up, Christina Muska and Kate Hope. In honor of these fabulous cookies and the ladies who made them, we have each recipe listed below for your baking pleasure.

Also! A huge shout out to all of those who entered; everyone made some lovely and delectable cookies and we wish we could have had them all. See the photos in our gallery of honorable mentions. Yum! And, finally, thank you to everyone who helped us make this decision. We couldn’t have done it without your help!

 

1. Katie Yamiguchi — Classic Sugar Cookies with Royal Icing

Sugar Cookies
– 1 cup of unsalted butter, softened
– 3 ounces of cream cheese, softened
– ¾ cup of granulated sugar
– 1 egg
– 1 teaspoons of vanilla extract
– 3 cups of all-purpose flour

Royal Icing
– 4 tablespoons of meringue powder
– ½ teaspoon of cream of tartar
– 2/3 cup of water
– 8 cups of powdered sugar, sifted
– 1 tablespoon of cream of tartar

 

2. Kate Hope — Sugar Cookies with Royal Icing

-4 cups all purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup butter
-2 cups granulated sugar
-2 large eggs
-2 teaspoons vanilla
1. Whisk flour, baking powder and salt together and set aside. Beat sugar and butter together. Then add eggs and vanilla.

2. Slowly add dry mixture into the set mixture. Once dough is formed divide in half and wrap in plastic. Chill for 1 hour.

3. Preheat oven to 325, let dough soften at room temp for 10 minutes. Roll out on a floured surface. Use your favorite cutters and place cut dough on baking sheet.

4. Bake 10 to 12 minutes or until edges are golden brown.

5. Decorate with royal icing.

 

3. Christina Muska — Grandma’s Sour Cream Cookies

-2 cup Sugar
-1 tsp. salt
-5 cup flour
-1 tsp. baking soda
-1 tsp. baking powder
-1 cup butter, softened
-2 eggs, beaten
-1 cup sour cream
-1 tsp. vanilla

1. In a small bowl, stir together the sour cream and baking soda and set aside.

2.In a large bowl or using a stand mixer, cream the butter and sugar until light and fluffy. Add vanilla flavoring and eggs and mix. Next, add the sour cream/baking soda mixture.

3. In another large bowl, mix all the dry ingredients and then add to the wet ingredients. Mix well, then divide into 2 balls of dough (will be quite sticky at this point), wrap in plastic wrap, and chill for at least an hour.

4. Working with one ball of dough at a time, use a generous amount of flour to pat into a flat disc and then roll to 1/4″ thickness and cut into desired shapes.

5. Bake in a 350 degree oven for 8-12 minutes, then decorate with your favorite royal icing recipe.

 

Cookie-lele Honorable Mentions

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