Hello, I'm Heather and I blog over at My Sweet Mission. Michelle asked me to do a guest post on her adorable blog about my favorite holiday baking essentials and I was excited! Here's a little about me; Two of my passions in life are baking and missions and that's how I came up with the name 'My Sweet Mission'. My love for baking and cooking started at a young age. I'm the one that always brings the dessert and people ask for my recipes. My husband and I also love missions and have gone on mission trips to the Dominican Republic and Thailand. I've done several cookie fundraisers and because of our recent move from Michigan to Florida, I just ended a 2 year baking position at Baxter's, our church's restaurant. I would have to say, gourmet cookies are my specialty. So, today I'm sharing my favorite holiday baking essentials for making gourmet cookies. I'll also share our family's favorite Christmas Sugar Cookie recipe, just in time for the holidays!
Chocolate Covered PB Cookies. My family loves these delicious cookies because they taste a lot like a peanut butter cup. Mmm...they're so good!
KitchenAid Stand Mixers
Beater Blade by KitchenAid:This tool is amazing because it scrapes the bowl as the dough mixes, saving you time, effort and keeping your hands free to measure and add ingredients. Before I got my beater blade from our daughter, Chelsea I'd have to stop and scrap the dough constantly. Now, this helpful blade does the scraping for me, making me a happy baker indeed. Deals on Beater Blades by KitchenAid
Pouring Shield by KitchenAid:This is another handy tool that keeps the flour and other ingredients from jumping over the sides of the mixing bowl. A genius invention I would have to say! Deals on Pouring Shields by KitchenAid Measuring Cups and Teaspoons: Accuracy is very important when baking. So, I love to use stainless steel measuring cups, because they are sturdy and easy to measure with. Deals on Measuring Cups & Teaspoons Spatulas: Even though I love my Beater Blade and it does a great job scraping the mixing bowl, a good spatula will help you get every last bit, to make that extra cookie or two. Tip: Save a few of the mix-ins (chocolate chips, nuts...etc.) for the end of dough, so that the last cookie is as good as the first ones. Deals on Spatulas
Assorted Cookie Scoopers
AirBake Baking Sheets
Cooling Racks:I recommend cooling cookies for about 10 minutes on the baking sheets and then transferring them to cooling racks for another 15 minutes, or until completely cooled. My sugar cookie recipe makes quite a few cookies, but you can spread them out over a couple of cooling racks, if you prefer. Deals on Cooling Racks
decorating with sweet whipped cream, or injecting fillings into cupcakes. Deals on Wilton Dessert Decorator Plus Other Miscellaneous Tools & Items:
- Plastic Squeeze Bottles~ For decorating with melted chocolates
- Decorating Sprinkles
- Edible Glitter
- Chocoley Chocolates ~ They have some of the best tasting and easy to work with melting, drizzling and other chocolates online!
my top 10 tips for making perfect cookies. These tips will help help you avoid some common cookie problems.
Pretty Christmas Sugar Cookies
Ingredients for the cookie dough:
- 1 cup butter, softened
- 1 1/4 cup granulated sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- 3 cups flour, unbleached or all-purpose
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions for the cookies:
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs and vanilla extract, beat well.
- Add the flour, cream of tarter, baking soda and salt. Mix on low speed until well blended.
- Flour your counter or cutting board. Roll out the dough to about 1/4" thick, adding a little more flour each time you flip the dough over. Dip the cookie cutters in flour each time, then cut out the shapes. Carefully put them on a baking sheet about 1" apart.
- Place in a preheated 350 degrees F oven and bake 8-10 minutes, or until the edges are light golden brown.
- Cool on baking sheets for about 10 minutes, then transfer to a cooling rack while making the frosting.
Ingredients for the frosting:
- 1 pound confectioners sugar (3 3/4 cups)
- 1/2 cup butter, slightly melted
- 4 - 5 tablespoons milk
- 1 teaspoon vanilla extract
- Red, blue & green food coloring (directions to make pastel colors below)
Instructions for the frosting:
- In a mixing bowl combine the first 4 ingredients, mix until smooth and creamy.
- Separate the frosting in four (4) separate bowls.
- Spread the frosting on the cooled cookies.
- Sprinkle with the edible glitter.
- Add the white Sixlet pearls to the bells and trees.
- Melt some white chocolate and make the hearts, similar to how I make my milk chocolate hearts. Then place the chocolate hearts on some of the larger cookies.
- Leave the decorated cookies on the counter for about an hour, so the frosting can setup before you stack them between wax paper in an airtight container.
- Dusty Rose: Add quite a bit more red than blue food coloring and stir.
- Teal: Add more blue than green food coloring and stir.
- Purple: Add more red than blue food coloring and stir.
- White: Leave one bowl of frosting plain.
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Some of the links in this post are affiliate links to products that will give you great deals on holiday baking essentials for making gourmet cookies. If you make a purchase through the links I will receive a small commission. If you purchase items today ~ thank you so much and happy baking!