Last week was the reveal of the DIY blogger house at the Parade of Homes in Daybreak, UT. They asked if I would make 10 dozen bumble bee sugar cookies for the evening!
It took THREE days, but I’m pretty happy with how they turned out! And they were a HUGE hit, but honestly I really didn’t like making them, I would much rather make a cake! So no more orders for cookies or cupcakes- CAKE ONLY!
Sugar Cookies
3 ¼ C flour
1 tsp. baking soda
½ tsp. salt
1 tsp. nutmeg
1 tsp. baking powder
½ C Butter and margarine
1 C sugar
1 egg
1 tsp. vanilla
½ C thick sour cream
Sift flour, soda, salt, nutmeg and powder. In separate bowl cream butter, sugar, egg, vanilla, sour cream. Mix in dry ingredients. Chill in fridge for 3-4 hours
roll out to 1/4 inch- the thickness is KEY- you want a nice thick cookie.
cut into shapes! Try to use as much of the FIRST roll out as you can. Once you start kneading the dough it get’s thicker and doesn’t end up tasting as good. I only knead and roll out and cut 3 times, after that I toss the rest of the dough.
Cook at 350 for 8-12 mins, you want the cookies to be JUST cooked, don’t over cook them. I usually cook the first pan 9 mins and the rest (once the pan is warm) 8, but every oven is different so play it by ear.
Frosting
4 C powder sugar
1/4 C milk
2 Tbsp butter
2 Tbsp corn syrup
1 1/2 tsp vanilla
1 tsp extract (peppermint or almond)
Food coloring (optional)
Mix butter, powdered sugar, corn syrup, milk, vanilla and flavor extract add more milk if needed, but you want it fairly thick for the lines.
To detailed cookies you do the edging first, in a thicker frosting. In some cases you edge the whole cookie, for the bee’s I did just the white wings. I decided to add some details in the wings, you want the ENTIRE outline to DRY.
To Thin Icing: To thin for pouring, add 1 teaspoon milk at a time. Keep adding milk until it’s thin enough that when you stir it the lines will smooth out by the time you count to 10.
I have a clear tutorial on my airplane cookie post about how to do the color flow technique to get the bubbled up, thick icing! So fill it in with white and LET DRY
Black is hard to get in frosting. I started by adding dark cocoa powder (to the thick icing), until it tastes good (you don’t want it TOO chocolatey), then add black powder food coloring until your happy with the color! Added the darker outline, and LET DRY
Fill in with the thinned yellow, and LET IT DRY
Fill in the remaining spaces with thinned black icing! And again LET IT DRY! It’s the key to the whole effect, letting each step dry completely before moving on. But it’s also one of the reasons it’s so time consuming!
Also the piping muscles in my arm hurt for 2 days after all this piping! By the time I got to the end of all the piping I couldn’t open my hand by myself, I had to slide the bag out of my clenched fist and massage it open. But they looked great, tasted better, and were a huge hit! And it’s OVER!
3 ¼ C flour
1 tsp. baking soda
½ tsp. salt
1 tsp. nutmeg
1 tsp. baking powder
½ C Butter and margarine
1 C sugar
1 egg
1 tsp. vanilla
½ C thick sour cream
Sift flour, soda, salt, nutmeg and powder. In separate bowl cream butter, sugar, egg, vanilla, sour cream. Mix in dry ingredients. Chill in fridge for 3-4 hours
roll out to 1/4 inch- the thickness is KEY- you want a nice thick cookie.
cut into shapes! Try to use as much of the FIRST roll out as you can. Once you start kneading the dough it get’s thicker and doesn’t end up tasting as good. I only knead and roll out and cut 3 times, after that I toss the rest of the dough.
Cook at 350 for 8-12 mins, you want the cookies to be JUST cooked, don’t over cook them. I usually cook the first pan 9 mins and the rest (once the pan is warm) 8, but every oven is different so play it by ear.
4 C powder sugar
1/4 C milk
2 Tbsp butter
2 Tbsp corn syrup
1 1/2 tsp vanilla
1 tsp extract (peppermint or almond)
Food coloring (optional)
Mix butter, powdered sugar, corn syrup, milk, vanilla and flavor extract add more milk if needed, but you want it fairly thick for the lines.
To detailed cookies you do the edging first, in a thicker frosting. In some cases you edge the whole cookie, for the bee’s I did just the white wings. I decided to add some details in the wings, you want the ENTIRE outline to DRY.
To Thin Icing: To thin for pouring, add 1 teaspoon milk at a time. Keep adding milk until it’s thin enough that when you stir it the lines will smooth out by the time you count to 10.
Ashlee
Gorgeous! They look to pretty to eat:)
nothing is too pretty to eat
thank you so much!
Ashlee, you are such a wonderful baker. I love the bee cookies. I would love to know where u got ur bee cookie cutter. I live in Henderson Nv. I attend the Summit ward for church. I would love to learn how to decorate these kind of cookies. My Sons name is Ashley he is grown now in England Ashley is a boys name and here a girls. Thank you so much for all the interesting posts . i love your new business cards . Good luck and good fortune to you and your family. If you ever want to come to the Las Vegas area let me know i would be happy to be the tour guide. I know alot of places to go to and where to shop. I am from Newport Beach Ca and so i know my way downtown Clothing mart and fabric area in Downtown Los Angeles. Keep in touch and i would love to know some good places to shop i try and purchase Wholesale i have to get another resale number. Have a great weekend Love to you and your family. God Bless you . Love Cheyenne I hope to come to SLC i wont get to come for the conference but probley before Christmas time. come to visit any time we are in the process of moving to another home so dont have an address and local ph #
I got mine from Gygi’s and I love it!
I was actually named after a boy, my mom changed the spelling to what she thought could be a girl version, then all of a sudden the name took off in America (but not my spelling)
If your ever in the area let me know! Where are you moving to?