It’s 2020. Are cookie bouquets still a thing? Back when I first posted this recipe, putting cookies on a stick and arranging them to look like flowers was a big deal. And the cookies always tasted so good! I was never able to decorate quite as well as the people who made cookie bouquets, but I did find a recipe for cookies that are just as tasty. They also hold up well enough for cookies on a stick, should you wish to arrange them as a cookie bouquet.
I don’t plan on putting cookies on a stick anytime soon, but I do love using this recipe for sugar cookie cut-outs. The cookies are sturdy, thick, easy to decorate and have a decent shelf life. For best results, weigh the flour.
To make you feel better about your own decorating skills, here are some pictures of mine! This cat is terrible looking, but the picture brings back good memories.
Slightly improved decorating skills a few years later. The cookies in this photo were made with a slight variation to the recipe where I used Wondra flour. It made the texture somewhat lighter and crumblier, though I don’t know if I’d buy Wondra specifically for cookie making.
Sugar Cookies on a Stick
- 3 cups all-purpose flour 13.5 oz/380 grams
- 1 teaspoon baking powder
- 2 sticks butter unsalted, softened (8 oz)
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Mix together the flour and baking powder and set aside.
- In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts.
- Slowly add flour mixture (1 cup at a time) and stir until incorporated
- Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies.
- Bake the cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow tocool on a wire rack for 5 minutes. For larger cookies, bake at 350 F for a slightly longer time.
1 pound confectioner's sugar
5 T meringue powder or 1/4 cup pasteurized egg whites
Ice cold water according to desired consistency and 1 teaspoon vanilla Stir together, using as much water as needed for desired consistency