Sugar Cookies for Decorating/Embossing

An embarrassingly long time ago (May), I was offered the chance to try a rolling pin from a company that makes really pretty embossed rolling pins.  The designs were great, and I like the idea, so I quickly said yes please! Unfortunately, the first few recipes I tried with the pin were a bad match, rising to the point the pattern was lost even in recipes I picked because they had minimal rising agents and after extra chilling the dough to try to prevent it. After those multiple failures, I put the pin aside and, y’know, let the covid gloom prevent me from trying for a while. Recently, though, a random internet stranger pointed me at this recipe that requires no chilling yet creates a great cookie that holds shape perfectly, and is quite sturdy once cooled. The cookie could be a good one for decorating with icing, if that’s your thing, but looks lovely just with the embossing too. I swapped out the almond extract for butter extract, which then made them call for a butterscotch dip!

I think the pattern from the embossing pin is quite pretty! Apparently the floral one I got is sold out for now, but perhaps this cute paw print one is your style?

Ingredients:

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces (just over half the bag) of butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth.

Beat in the extracts and the egg.

Beat the dry goods into the butter mixture a bit at a time (I did roughly quarters) until combined. Similar to creaming at the start, if it still looks dry, and even once it’s been beaten into larger sort of balls of dough, keep beating until you reached a sort of creamed texture again, when it holds together, and (if you’ve got a stand mixer) comes away from the sides of the bowl.

Not yet

Still nope…

There we go!

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossed pin to roll in your pattern.

Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough.

Using a silpat on the counter, I didn’t have to flour my work surface at all for this process. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely. Keep your lined pans around – don’t wash them yet!

Best part of dipping them, that crack gets covered up!

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans, whatever looks best to you! Let cool until firm, then enjoy!

Thanks again to Embossed Co. for the chance to try one of their embossed rolling pins!

Embossed Sugar Cookies

Adapted a bit from In Katrina’s Kitchen.

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth, then beat in the extracts and the egg. Beat the dry goods into the butter mixture a bit at a time until combined.

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossing pin to roll in your pattern. Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely.

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans. Let cool until firm, then enjoy!

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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