Sugar Cookies w/ Food Storage on Studio 5

You guys. This is getting fun! One of the things I firmly believe in, it trying to keep some of your favorite items on the table to eat in times of stress or uncertainty. If my kids see me baking, and know it makes me happy, then they can eat and enjoy the cookies, which makes them happy, it’s a better place for all of us. Cookies from food storage for the win.

Whole Wheat Sugar Cookies

1 cup butter

¾ cup vegetable oil

1 cup sugar

½ cup powdered sugar

1 tbsp. water

2 eggs

½ tsp. soda

1 tsp. cream of tartar

2 tsp. vanilla extract

2 cups whole wheat pastry flour

2 1/2 -3 cups all purpose flour

1 recipe vanilla butter cream frosting (below)

1 cup freeze dried raspberries

2 oz. white chocolate, melted

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack.

Assemble the butter cream. In a food processor, pulse the freeze dried raspberries unto small pieces. Whip the raspberry powder with the vanilla buttercream. Frost the cookies. Drizzle with melted white chocolate.

Vanilla Butter Cream Frosting

½ cup butter

¼-1/2 cup heavy cream or milk

2 tsp. vanilla extract

Pinch of salt

3 ½ cups powdered sugar, or more depending on desired consistency

Whisk together ingredients, slowly at first, the increasing the speed to add volume to your frosting. I like to whisk mine at high speed for 3-4 minutes.

Happy Baking! XO