This is one of my oldest and best thick cut-out cookies recipes. I had to update the page again because the old post begins "It's 2020. Are cookie bouquets still a thing?" Now it's 2023 and I guess they are still popular?? I think fruit bouquets are. Anyhow, this is a recipe originally from a pastry chef named Michelle Bommarito. The sugar cookies are big, thick, sturdy and should stay put on a stick. Here's a picture of my first one. My first one. Not my kid's cookie. That is my cookie.
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 this recipe for cookies that are just as tasty.
Thick Cut-Out Cookies on a Stick
I (still) don't plan on putting sugar 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. Also, the royal icing recipe I put in the card is optional. I'd rather have buttercream type frosting on cookies, but royal icing dries hard which makes the cookies easier to transport.
Wondra Flour Version
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
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder or ¼ cup pasteurized egg whites
- 1 teaspoon vanilla
- cold water
- 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 ⅝" 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.
- Beat together the confectioners' sugar and egg whites (or meringue powder), then add vanilla. Add cold water until you get the consistency you need for decorating. Divide and color.