I have always loved Sugar cookies and I was inspired by some cute heart cookies I saw recently with gold flakes. I decided to give it a try myself! The picture’s don’t show it – but there is gold glitter dust and tiny silver heart sprinkled all over these!
Edible gold leaf seems very hard to find and none of it really seems to be edible! I tried many different options online and when they showed up in the mail it did not say anything about it being edible! Be careful!!
Recipe from Gay Lea, using Gay Lea Butter Sticks
- 1 cup
(250mL) of unsalted butter at room temperature
- 1/2 cup (125mL) of granulated sugar
- 1/2 cup (125mL) of icing/powdered sugar
- 1 egg
- 1 tsp (5mL) of vanilla extract
- 2 ½ cups (625mL) of all-purpose flour
- ¾ tsp (4mL) of baking powder
- ¼ tsp (1mL) of salt
- Preheat the oven to 375F.
- With an electric mixer, beat
butter until light and fluffy. Gradually beat in granulated sugar and
icing/powdered sugar, then beat in the egg and vanilla.
- Slowly add the flour, baking powder and salt. Mix until
combined. You may need to transfer to a work surface and knead until the dough
- Divide the dough in half, shaping both halves into a flat
disk. Wrap with plastic wrap and refrigerate for an hour.
- Once chilled, roll the dough out onto a floured surface
using a rolling pin until the dough thickness is ¼” (5mm) thick. Using cookie
cutters, cut out shapes and place the cookies onto a parchment paper lined
- Bake in the centre of the oven for 8-12 minutes, or until
the bottom edges are light golden. Let them cool for a few minutes on the
baking tray, and then transfer onto a wire rack. Let the cookies cool fully
before trying to ice them.
If you want an easy and fluffy icing that only hardens a
little (like on the cookies above), this is a really easy hack. Take 1 tub of
vanilla icing (Betty Crocker/Duncan Hines), the type you buy for a cake! Place
the entire container into a mixing bowl. With the mixer running, slowly add
into icing/powdered sugar. Adding ½ cup of the icing/powdered sugar until the
icing is stiffer and doesn’t drip off of the mixing beaters. You shouldn’t need
much more than ½ cup. The best way to test is by taking a spoonful of icing and
holding it upside-down. If the icing stay in place and doesn’t drip, it is perfect,
if it is a bit too runny and can’t hold shape, add a little more icing/powdered
sugar. If you added too much icing/powdered sugar, try adding a tiny amount of
water at a time while beating, until the icing softens.
I find this is the easiest method to make icing! From the
above instructions, you can then add food colouring to make the icing the
desired colour! Then use a butter knife or a piping bag to spread the icing
onto the cookies. The icing needs to dry a little bit before storage. I was able to stack my cookies after the
icing set with no issues. If you are short for time, you could refrigerate them
for 20 minutes to speed up the process.
*This post is not sponsored, however last Spring, Gay Lea Foods sent me a a box of ingredients and a recipe to make these cookies. I loved the recipe and have made it a few times since!*