Sugar Cookies & Royal Icing

A simple but perfect sugar cookie recipe, including Royal Icing for decorating. Posh has all your baking needs from Wilton!

Sugar Cookies

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Baking
Servings 24 cookies

Ingredients
  

Sugar Cookie Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 3 ¼ cups all-purpose flour
  • 1/2 tsp salt

Royal Icing Ingredients

  • 4 cups sifted confectioners sugar
  • 3 tbsp meringue powder
  • 9 tbsp water up to 12 Tbsp on dry days
  • Wilton Gel Icing Color

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit
  • In mixing bowl, cream butter and sugar until light and fluffy
  • Beat in egg and vanilla extract
  • In a separate bowl, combine flour, baking powder and salt
  • Add to butter mixture, 1 cup at a time, mixing after each addition
  • Divide dough into 2 balls
  • Roll each ball of dough on a floured surface till about 1/8 inch thick.
  • Dip cookie cutter into flour before each use
  • Bake cookies on ungreased sheet for about 8-11 minutes or until lightly browned

Royal Icing

  • Beat all ingredients on low speed for 7-10 minutes (10-12 minutes at high speed if using a portable mixer)
  • Add Wilton Gel Icing Color to mix until you attain desired colour
Keyword Cookies, Easter, Icing

Posh Products

Wilton Gel Icing Colours 28.3g – $4.99

Pumpkin Spice Muffins

Pumpkin Muffins on a wire serving platter

These Pumpkin Spice Muffins are the perfect treat to enjoy with a cup of tea on a chilly Autumn day. David’s Pumpkin Pie Spice mixes cinnamon, ginger, nutmeg, clove and allspice, infusing the muffins with a warm, spicy aroma.

Pumpkin Muffins on a wire serving platter

Pumpkin Spice Muffins

Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons David’s Pumpkin Spice
  • 2 eggs
  • 1 15 ounce can pure pumpkin puree
  • 1/2 cup coconut oil melted
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  • Measure out the flour, sugars, baking soda, salt and spice in a medium bowl and whisk together. Set aside.
  • In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  • It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  • Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Keyword Baked, Pumpkin, Spice

Posh Products

David’s Pumpkin Pie Spice 130g – $9.50

Parmesan Sage Madeleines

Plate of Parmesan Sage Madeleines

Recipe courtesy of Chef Sara

Madeleines are one of my favourite things to bake. The ingredients are simple and the batter comes together really quickly. Usually, I see madeleines as a sweet treat, but there are plenty of savoury options too! These parmesan sage madeleines are great for breakfast on the go, an afternoon snack, or just because.

plate of Parmesan Sage Madeleines

Parmesan Sage Madeleines

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine French
Servings 24 Madeleines

Ingredients
  

  • 2/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 large eggs
  • 2/3 cup buttermilk*
  • 3/4 cup parmigiano reggiano grated
  • 2.5 tbsp fresh sage chopped

Instructions
 

  • Preheat oven to 425°F. Grease madeleine pan (I recommend using butter) and set aside
  • In a medium-sized bowl, mix flour, baking powder, salt, eggs, and buttermilk. Once well combined, mix in parmigiano reggiano and sage.
  • Spoon batter into madeleine molds. Bake in centre rack for 10 minutes, or until madeleines are firm and golden. Immediately transfer madeleines to a cooling rack, and let cool for a few minutes before serving.

Notes

*If you don’t have buttermilk, you can make your own! For this recipe, combine 2/3 cup milk with
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.
Keyword Baking, Cookies, Parmesan, Sage, Savoury

Home Made Oreos

Dunk these home made Oreos generously in a large glass of milk for a delicious late night snack (or really any time of the day!).

Home Made Oreos

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 25 cookies

Ingredients
  

For the chocolate wafers:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter (plus 2 tbsp) at room temperature
  • 1 large egg

For the filling:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat to 375°F.
  • In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  • Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  • To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  • To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
  • Continue this process until all the cookies have been sandwiched with cream.
Keyword Baking, Chocolate, Cookies, Treats