Gingham Sugar Cookies
Directions
- 1In a stand mixer, add two sticks of unsalted butter and one cup of sugar.
- 2Cream the mixture.
- 3Add one egg.
- 4Add two teaspoons of vanilla extract.
- 5Add half a teaspoon of almond extract.
- 6Mix the wet ingredients.
- 7In a separate bowl, mix two and a half cups of flour, half a teaspoon of salt, and half a teaspoon of baking powder.
- 8Add the dry ingredients to the wet ingredients and mix.
- 9Split the dough into three equal pieces: one to keep white, one to dye pink, and one to dye red.
- 10Add a good amount of red food dye to one piece of dough until it's vibrant.
- 11For a deeper red, add a touch of cocoa powder to the red dough.
- 12Repeat the process for the pink dough, using less dye and no cocoa powder.
- 13Wrap each colored dough piece in plastic wrap and ensure they are roughly the same size.
- 14Refrigerate the dough for one hour.
- 15Take the dough out of the fridge and cut each color into four strips.
- 16On top of some plastic wrap, make your pattern by alternating colors and stacking them up.
- 17Wrap the stacked dough tightly in plastic wrap, maintaining its rectangular shape.
- 18Put the wrapped dough in the freezer for about 15 minutes.
- 19Take the dough out of the freezer and cut it to reveal the pattern.
- 20Slice up your cookies.
- 21Place the cookies on a baking sheet.
- 22Bake at 350 degrees Fahrenheit for 8 to 10 minutes.
Ingredients
- 2 sticks Unsalted butter
- 1 cup Sugar
- 1 Egg
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 2.5 cups Flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- Food dye
- Cocoa powder
Equipment
Stand mixerPlastic wrapBaking sheet
Tips
- To get a deeper red color, add a touch of cocoa powder.
- To achieve a vibrant color, add a good amount of food dye.
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