Balloon Sugar Cookies
 
 
Author:
Adapted from: LilaLoa.com
Makes: About 12- 2 ½” cookies of each flavor
Ingredients
  • FOR VANILLA SUGAR COOKIES:
  • ½ cup unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 large eggs
  • 1 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ⅛ teaspoon baking powder
  • 2 (or 2¼ cups) all-purpose flour
  • FOR CHOCOLATE SUGAR COOKIES:
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons shortening
  • ¾ cup granulated sugar
  • 1 large eggs
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ plus ⅛ teaspoon baking powder
  • ⅓ cup cocoa
  • 1 ½ (or 1 ¾ cups) all-purpose flour
  • FOR ICING:
  • 4 cups confectioners sugar
  • 3 tablespoons milk (plus extra for thinning)
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • Food coloring (I use Americolor gel; Sky Blue, Grass Green, Super Red, Lemon Yellow, Violet)
Directions
  1. FOR VANILLA SUGAR COOKIES:
  2. Pre heat oven to 350 degrees F. Line a baking sheet with parchment paper.
  3. In the bowl of an electric mixer, cream butter and sugar just until combined.
  4. Mix in eggs and vanilla. Then mix in baking powder and salt.
  5. Gradually add flour. If making the cookies right away, use 2¼ cups of flour. If refrigerating dough for use in several hours or several days, use only 2 cups of flour.
  6. Between two sheets of wax paper or parchment roll out to slightly less than ½” thick ( about ⅜”). If the dough is sticky, dust lightly with flour.
  7. Cut out 2 ½’ circles.
  8. Transfer the circles to prepared baking sheet about 1” apart. Bake for 7-8 minutes.
  9. Remove from oven and cool completely on a wire rack before icing.
  10. FOR CHOCOLATE SUGAR COOKIES:
  11. Pre heat oven to 350˚F. Line a baking sheet with parchment paper.
  12. In the bowl of an electric mixer, cream butter and sugar just until combined.
  13. Mix in eggs and vanilla. Then mix in salt, baking powder and cocoa.
  14. Gradually add flour. If making the cookies right away, use 1 ¾ cups of flour. If refrigerating dough for use in several hours or several days, use only 1 ½ cups of flour.
  15. Roll out dough between two sheets of parchment paper to slightly less than ½” thick (about ⅜”)
  16. Cut out 2 ½” circles.
  17. Transfer to prepared baking sheet about 1” apart and bake for 7-8 minutes.
  18. Remove from oven and cool completely on a wire rack before icing.
  19. TO DECORATE:
  20. In the bowl of an electric mixer, combine the icing ingredients and mix until smooth. The icing should be the consistency of white glue. Add more milk in tiny increments if needed to thin the icing to the desired consistency.
  21. Spoon about 3 tablespoons of icing into each of four small bowls. For the balloon design, add one or two drops of food coloring to each small bowl and mix until the color is uniform.
  22. Add a 2-3 drops of Sky Blue food coloring to the remaining icing for the background color.
  23. Spoon each color of icing into a separate piping bag fitted with a plain round piping tip (#5 for the background color and # 3 for the balloons).
  24. Pipe the background color onto each cookie, then allow to dry at least one hour.
  25. Working with one cookie at a time, pipe three balloon ovals onto the background. To create the balloon neck opening, use a toothpick to gently pull downward at the bottom of each oval.
  26. Let the cookies dry completely (overnight or longer) then use a food writer to draw on the balloon strings.
  27. Store in cellophane cookie bags or between wax paper, in an airtight container at room temperature for 2-3 weeks.
Packing tips
Stack individually wrapped cookies (using cellophane cookie bags or plastic wrap) in an airtight container or freezer weight ziplock bag. Pad the box carefully to ensure no movement within the box during shipping.
Recipe by The Monday Box at http://themondaybox.com/2017/10/balloon-sugar-cookies/