Gingham Sugar Cookies

1h 10m
Serves 1
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Directions

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