Happy Thanksgiving blog world! We are in Nashville and enjoying lots of fun family time. There are so many things i am thankful for and i truly feel blessed to have such a wonderful family and fabulous friends. I am so thankful for all of you popping over for a few minutes of your day and reading, pinning, facebooking and sharing these ideas that i come up with, i truly makes me so happy!
I’ve been meaning to post these little scarecrow cookies for a while, they are my last fall treat and so i thought i should get them posted before the Christmas season officially begins. Are they not stinkin’ cute? Pin them for next year and when its time to whip up something cute for the kids fall parties pull this recipe out of your hat.This is the same sugar cookie recipe that i used for the mummy cookies a few weeks ago, i love love love it, just remember to roll them out pretty thick and they will blow your mind. 🙂
Scarecrow Sugar Cookies with Buttercream Frosting
Sugar Cookies:
2 cups sugar
2 sticks butter, softened
2 eggs
2 tsp vanilla
1 cup sour cream
6 1/2 cups flour
2 tsp soda
2 tsp salt
Preheat your oven to 350. Cream the butter and sugar until combined and smooth. Add the eggs. Add the vanilla, and sour cream and mix until combined. Add the soda & salt and mix until combined. Add 4 cups of flour and combined and then add the rest. Turn your dough out onto a floured work surface or a Roul’pat. I can’t say enough about my demarle roul’pat, no need for extra flour because nothing sticks to it and it makes my life so much easier! I’m pretty sure the magic trick to making these super super delicious is rolling them out thick, like 1/2″ thick. Bake them for 8-9 minutes and let them cool completely.
2 sticks butter, softened
2 eggs
2 tsp vanilla
1 cup sour cream
6 1/2 cups flour
2 tsp soda
2 tsp salt
Preheat your oven to 350. Cream the butter and sugar until combined and smooth. Add the eggs. Add the vanilla, and sour cream and mix until combined. Add the soda & salt and mix until combined. Add 4 cups of flour and combined and then add the rest. Turn your dough out onto a floured work surface or a Roul’pat. I can’t say enough about my demarle roul’pat, no need for extra flour because nothing sticks to it and it makes my life so much easier! I’m pretty sure the magic trick to making these super super delicious is rolling them out thick, like 1/2″ thick. Bake them for 8-9 minutes and let them cool completely.
Decorating Items:
candy corn
black sprinkles
mini chocolate chips
wafer cookies
shredded wheat
When the icing isn’t set yet (so pretty quickly after frosting them) place the items on for the face. I split the wafter cookies into single sheets for the hats and cut up the shredded wheat to make the hair. Use some of the icing in a pastry bag to pipe around the hat, i used a very small round tip.
Classic Vanilla Buttercream Frosting
2 sticks of unsalted butter, softened
8 cups (2 lbs) powdered sugar
1/2 cup milk
2 tsp vanilla
Cream your butter until it is super smooth. Add most of the powdered sugar, the milk and the vanilla and mix on low speed. (When i was taking a cake decorating class the instructor told us that the most common error is over-mixing icing, and if you never go over the first speed on your mixer once you put the powdered sugar in you wont over-mix it.) Keep adding the rest of the sugar until its smooth. Sometimes depending on elevation and humidity you may need to add a little more liquid or sugar, just look at the consistency and make the call. This recipe is pretty foolproof, i use it for everything!
Classic Vanilla Buttercream Frosting
2 sticks of unsalted butter, softened
8 cups (2 lbs) powdered sugar
1/2 cup milk
2 tsp vanilla
Cream your butter until it is super smooth. Add most of the powdered sugar, the milk and the vanilla and mix on low speed. (When i was taking a cake decorating class the instructor told us that the most common error is over-mixing icing, and if you never go over the first speed on your mixer once you put the powdered sugar in you wont over-mix it.) Keep adding the rest of the sugar until its smooth. Sometimes depending on elevation and humidity you may need to add a little more liquid or sugar, just look at the consistency and make the call. This recipe is pretty foolproof, i use it for everything!
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