Another sugar cookie recipe?
There must be as many sugar cookies as people to make them for. But it’s the people and the events that make each recipe special. Each recipe has its background story. We enjoy the results as much for the memories of past pleasant moments as the actual taste.
So when my guest for today asked if she could contribute the following story and recipe, I immediately said, “Yes!” even though I’ve featured sugar cookies several times on this blog. Her story is a good reminder that the best hospitality and best food ministry often happens when we use what we have and let God do the rest. We let go of how others could do it better or how inferior we might be compared to others. We gather what we have and we capitalize on what we do well.
But I’m stealing her story. Here’s how Christine used yet another sugar cookie recipe to bless others.
Frosted Cookies for a Desperate Babysitter
By Christine Wingate
“Is anyone able to help with our kids tomorrow?”
I got the message from a colleague and neighbor, whose wife was about to have knee surgery. Several conflicting thoughts played tag in my head:
- I don’t do childcare. I’m a single gal who teaches ADULTS. I’m not experienced enough with kids.
- But I asked this family last week how I could help, so I should probably say yes now that they’ve asked.
- But I was going to do “catch-up things” tomorrow.
- But I do technically have time.
- But what would I even do with them?
- Okay, I’ve got leftover frosting from my birthday cupcakes…maybe I can make sugar cookies and more frosting so they can do cookie decorating.
- But eggs are expensive, butter is expensive, and….what if the kids don’t like me? What if they argue? What if someone has *gasp* a TANTRUM?
Clearly, my confidence wasn’t where it should be. As a single woman with a background in postsecondary education (read: adults), childcare is not my forte. Even so, I found myself saying “I’m available!” – and then started kicking myself “Christine, you’re crazy! What do you think you’re doing?” Plus I knew that if I wanted to do cookies, I would have to negotiate with my 3 housemates to take over our kitchen for a while.
So, I prayed, quickly messaged my housemates and got their approval, and started researching cookie recipes that a) didn’t make too much, and b) didn’t take too many eggs or too much butter. I landed on this cookie recipe from Lauren’s Latest, and it fit the bill nicely. I was able to make the dough the night before and chill it overnight, so that it was ready to be cut with cookie cutters once the kids arrived. Then while the 2 younger kids nosed through my bag of scrounged-up cookie cutters and the 14-year-old expertly cut the cookie dough into shapes, I quickly whipped up the needed frosting and they helped me decide on food coloring options (fun fact: just a few drops of Walmart-brand food coloring makes for VIVID frosting!)
All in all, the recipe was a hit
It kept the kids busy for most of 2 hours, and they had a beautiful selection of homemade, hand-decorated cookies to present to their weary parents.
Maybe you want to do something with kids but, like me, feel out of your depth. Maybe you are a parent who’s simply run out of ideas. Don’t lose heart – just be available, use the resources you have on hand, pray, and get creative! This recipe can help you out the next time you’ve got a set of small humans, and it makes an absolutely memorable experience for both them and you.
Frosted Sugar Cookies
Ingredients
- 3/4 cup butter, softened
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 2 eggs, large
- 1 Tblsp vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup butter, softened
- 1 lb powdered sugar
- 2 tsp vanilla extract
- 1-2 Tblsp cold milk
Instructions
- Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.
- Refrigerate dough for 2-3 hours.
- Preheat oven to 350. Line baking sheet with parchment paper and set aside.
- Remove cookie dough from the refrigerator and roll it out on a lightly floured surface. You'll want the dough to be 1/4'-1/2' thick. Cut into shapes using cookie cutters and place 2 inches apart onto the prepared baking sheet.
- Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.
- For the frosting, stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute.
- Spread each cookie with a generous amount of frosting and top with a variety of sprinkles.
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