Sugar Cookie-palooza!

Tomorrow is National Sugar Cookie Day, a truly sweet and deserving holiday in my opinion. I’m planning to celebrate, are you? I’ve gathered up our mini-encyclopedia of sugar cookie recipes and tips to share with you today, along with my Top 5 Ways to Celebrate National Sugar Cookie Day:

1. Have a cookie-decorating party.
2. Have a sugar cookie exchange. (Why wait until the holidays?)
3. Surprise your friends or neighbors with sugar cookies.
4. Treat yourself to a batch of sugar cookies.
5. Find a local store and make a run for it! (Our sugar cookies really are the best.)

And now for more resources!

Big Sugar Cookie
5 Common Mistakes with Sugar Cookies
Sugar Cookie Decorating Tips
Melting Snowmen Sugar Cookies
Chick ‘n’ Egg Cookies
Fruit Pizza (on a sugar cookie crust)
Frosted Conversation Heart Cookies

One more thing: Happy Sugar Cookie Day! Now go celebrate.

Recipe: Melting Snowmen Cookies

MF Melting Snowman Cookie
I love a cookie with a sense of humor. When I saw these Melting Snowmen Cookies online, I knew I had to try them. These cookies are perfect for the January Thaw we’re all hoping for. And one of the best things about these cookies is that you revel in imperfection while making them. No two are alike, and nothing should look perfect—that’s the key! Wouldn’t these be great for a winter-themed party? Or a snow day with the kids? Try them out; I think you’ll love them!

Melted Snowmen Cookies

Cookie Dough
1 cup butter flavored shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Royal Icing
3 pasteurized egg whites
3 cups powdered sugar

24 marshmallows
Black edible ink marker
Orange edible ink marker
Black gel icing
Colored confetti for buttons

For Cookies: Cream the shortening and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight or at least four hours.

Preheat oven to 375 degrees. Use a cookie scoop to divide dough. Mold each ball into a puddle-like shape, about 1/4-inch thick. Place cookies onto the prepared baking sheets. Bake for 6 to 8 minutes or until cookie has a golden appearance. Remove to a rack and cool completely before icing.

For Icing: In a large bowl with an electric mixer, whip egg whites until light and frothy. Add powdered sugar slowly, mixing on low, until completely incorporated and shiny in appearance. Turn speed up to high, and mix for 5-7 minutes, or until frosting develops thick, stiff peaks. Divide 1/3 of frosting into a pastry bag with a fine tip, then outline each cooled cookie. Add 2-3 tablespoons of water to the remaining icing, mix well, then transfer to to another pastry bag and fill in the remaining surface of each cookie. Use a toothpick to spread it out and fill in any holes.

For Accessories: Use the black and orange edible ink markers to draw eyes, mouth, and carrot nose on each marshmallow. Cut a small wedge out of the bottom of each marshmallow, so that it will sit with the head tilted up. Place each marshmallow on a still-wet iced cookie. Use confetti sprinkles to create buttons, then pipe black gel to create arm branches. Allow to dry completely before serving.

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