Cherbourg Bakery

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Cut-Out Sugar Cookies

Geri Peacock

The day of love is upon us again, and any time I get to publicly announce my affections, I gladly take it, ( I am sure this is to my children’s embarrassment, but it is happening !) There just aren’t enough days like Valentines Day in a 365 day-year. I firmly believe that love always wins. Celebrating Valentine’s Day should be a care-free, joyful experience, even for those with food allergies. I feel for the parents of children with nut or gluten allergies, the worry is real. Let alone, for those avoiding or allergic to dyes, just imagine how much red dye 40 is used in the month of February (yikes). This year, we are sharing the hidden gem of the bakery, the simple and perfect sugar cookie. All my love might be displaced in this one cookie; it is quite sincerely one of my favorites, see below.

Cherbourg Bakery and Cherbourg Cyprus exist for all these loving reasons and more. Everyone deserves to feel this level of love. The Cut-Out Sugar Cookie recipe you will see, is simple and precise. Included are tips to make festive, dye-free buttercream, so that everyone wins, sans dyes! When testing and writing recipes, I find that some are a cinch and you merely need to switch out flours and make minor adjustments; not so with this one. It took a great deal of experimentation and tweaking to get it just right. Needless to say, I’m very proud of it! I hope you enjoy making these cut-outs and are able to share sweetness and love the Cherbourg-way, allergen-free and downright delicious! And if you’re more in the mood for chocolate, we have options, check out our recipe for Molten Marsala Cakes.

Happy Valentines Day and lots and lots o’ love,

XOXO,

Geri

Cut-Out Sugar Cookies

yields 10-12 cookies

Ingredients

  • 255 g. Cherbourg flour

  • 1/4 tsp. kosher salt

  • 1/2 tsp. baking powder

  • 4 oz. salted butter (at room temperature

  • 3/4 C. sugar

  • 1 egg (at room temperature)

  • 1/2 tsp. vanilla

Directions

  1. Whisk together Cherbourg flour, salt, and baking powder. Set aside.

  2. In a separate bowl, cream the butter, then add sugar and beat until light and fluffy. Add the egg and vanilla and beat.

  3. Add flour mixture to the butter/sugar and mix until combined.

  4. Divide the dough in half and wrap each half in plastic wrap. Flatten to form a disk.

  5. Refrigerate until dough is firm. (about 1 hour)

Once dough is ready:

  1. Roll out dough with a piece of plastic wrap on top to a thickness of 1/8”- 1/4” (thicker cookies are softer)

  2. Cut shape into dough and place on a parchment paper-lined baking sheet.

  3. Bake at 350° F for exactly 8 minutes.

Dye-Free Buttercream

Ingredients 

  • 1/2 C. or 4 ozs. salted butter, at room temperature (1 stick)

  • 2 C. powdered sugar

  • 1 Tbsp. whole milk

  • 1/4 tsp. pure vanilla extract

  • natural dye* (until desired color is reached)

Directions

  1. Cream the butter in a medium-sized bowl until soft and pliable.

  2. Add powdered sugar one cup at a time, making sure each cup is well incorporated.

  3. Add whole milk and vanilla until the buttercream is the right consistency.

*Natural Dye Ideas:

  • Mince strawberries and place in colander with bowl underneath. Add sugar and lemon juice and let sit until strawberry juice collects in the bowl.

  • Cherry juice

  • Pomegranate syrup

Chronically out of time? Me too.

Stop in and buy some cookies! Place an order to insure you get exactly what you want. XOXO, Geri