With our dipped sugar cookies, we mix our butter, flour and sugar together, thereby strengthening the finger muscles. (Fine motor skills) We roll the dough and cut out shapes , and promote hand-eye coordination and again fine motor skills. When baked, the decorating is done by dipping the cookies into the icing and putting small sprinkles on top, promoting fine motor skills as well as creativity.
25 g butter, softened
140 g caster sugar
1 egg yolk
300g cake flour
½ teaspoon salt
2 teaspoons vanilla extract
Method for dipped sugar cookies
Pre-heat the oven to 150°C – 160°C.
Cream the butter and sugar together (mix well in electric mixer), add the egg yolk and vanilla extract and mix a little more. Sift the cake flour and salt together and add little by little to the butter-sugar mixture.
Bring the dough together in a ball, wrap in clingfilm and rest in the fridge for approximately 30 minutes. When the dough is ready, flour the work surface as well as the rolling pin and roll out the dough to about 3-5 mm thickness, or as is easy for you to work with.
Use any shape of cookie cutter and cut out –We used heart and flower shapes in class for this recipe. Bake for approximately 6-8 minutes or until golden. Let the cookies cool.
Prepare a lemon icing by mixing lemon juice with icing sugar until a slightly running consistency is achieved. I added a drop of pink gel food colouring to one of the icings and kept the other one white.
The icing sugar must be in a smallish container so that it is deep enough to dip one half of the cookies in. Dip the cookies, and immediately put some gold and or brightly coloured sprinkles on top – when the cookies are dry the sprinkles will roll off, so do this straight after dipping.
Tip: if your dough is a little bit too soft, add 10 or 20 grams of cake flour and mix carefully until dough comes together.