We’ll be cheering on Team Canada in the upcoming Winter Olympics with these red and white cookies. The recipe can be adapted for any country using different cookie cutters and colours. I would love to see your cookies so please send me pics at firstname.lastname@example.org or post them to the Facebook page!
What You’ll Need
- Sugar cookie dough: see recipe below or buy readymade sugar cookie dough (be sure to read the package instructions carefully) and skip ahead to Step 2.
- Food colouring: I used Americolor Soft Gel Paste (vanillafoodcompany.ca; amazon.com*) in Super Red.
- Cookie cutters: I used a maple leaf (amazon.ca*; amazon.com*) and a moose (ricardo.com; arescuisine.com)
Step by Step How-To
Make the sugar cookie dough.
Remove half the dough from the mixing bowl and set aside. To the dough remaining in the mixing bowl, add red food colouring and blend until the colour is evenly distributed. Tint the dough a shade darker than you want the end result to be as the colour will lighten with baking.
Lay out a large piece of wax paper. Pinch balls of dough from each batch and place them closely together, they should be just touching, on the wax paper. The smaller the balls, the more colour variation you will have in your cookies. The balls I used were about an inch wide. Use up about half of each batch of dough. Place another large piece of wax paper over the balls of dough and use your hands to flatten the balls. Use a rolling pin to roll out the dough to a 1/8-inch thick. Transfer to a cookie sheet lined with parchment or a reusable equivalent. Repeat with the remaining dough. Refrigerate the dough for 2 hours.
Remove a sheet of dough from the fridge and place it on the counter. Peel off the top layer of wax paper and cut the rolled dough into shapes using your cookie cutters. Transfer the cookies to lined cookie sheet.
Prepare your cookie letter stamp by lining up the letters in the mirror image of the phrase as you would like it to appear on the cookie (see below pictures as illustration). Carefully stamp your cheer into each cookie, pressing down just until the face of the stamp holder just meets the cookie dough to avoid flattening or piercing the cookie. Put the prepared cookies in the freezer while you repeat steps 4 and 5 with the remaining sheet of dough. Put the second sheet of cookies in the freezer while you bake the first sheet. Each sheet of cookies should chill for at least 10 minutes in the freezer. This helps to reduce spreading during baking and ensure sharper lettering.
Pre-heat the oven to 350°F. Remove the cookies from the freezer and bake until golden around the edges, about 12 to 15 minutes, depending on the size and thickness of the cookies. Check on the cookies about half way through baking. If the cookies on one side of the sheet are browning more quickly than the other, rotate the baking sheet. I prefer to bake the cookies one sheet at a time. If you bake both at the same time, switch racks in addition to rotating them to ensure even baking. Allow the cookies to cool for 5 minutes on the baking sheet before removing to a rack to cool completely. The cookies can be frozen in a tightly sealed container lined with paper towel for up to 3 months.
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