We were invited to help at a local horse event. We decided to bring goodies with us and these cowboy cookies just made us smile. We love them because they are so cute and so simple to make. We made them with mom and grandma cottage and we had such a good time together. Sweet memories and sweet western themed cookies. Besides making this for equine events you could make the recipe for 4th of July, a little boys or girls western themed birthday party, lots of great places. Here is the recipe we used for the cookie.
We try to use healthy and organic as much as possible. Please, use what you normally use or what you have. I will put links in case you would like to use what we use.
In a separate bowl mix together flour, baking powder, and salt.
Slowly add dry ingredients to wet until they are all combined in your bowl.
Cover and put in your refrigerator for at least 3 hours or overnight.
Cut dough in half and leave the other half in the fridge.
Roll dough out to 1/8.
Cut and bake the cookies for 8 min or until done at 375 degrees F.
Set aside and let cool.
Here is a good sugar cookie icing that hardens for your cookies. If you have a recipe you prefer or want to leave them not iced that would be fine too. This is an easy royal icing though and can be used for all of your cut out cookies.
Royal Icing for sugar cookies:
6 c. powdered sugar
1/4 to 1/2 cup whole milk
1/4 cup light corn syrup
2 tsp extract of your choice (something clear is best so as not to change the color of your icing)
organic food coloring
When cooled ice the cookies
Royal Icing For Sugar Cookies
This will make a sugar cookie icing that hardens. You can use this or your favorite icing or leave them without icing. We think they are cute like this and found it an easy royal icing for sugar cookies that won’t come off on your fingers.
First, in your mixer or a bowl mix up a quarter cup of your milk with your powdered sugar you want it to be smooth so you can add a little at a time by tablespoons until it is creamy and non lumpy.
Next add corn syrup and your extract.
Then separate them in small bowls and color as desired.
You are going to need your outline icing to you around the outline of your cookie a bit thicker than the one you fill in with. That way it will hold the icing inside like a caulking that holds in the more liquid icing.
Do this first then fill it in by flooding your other icing that will have the consistency of syrup into the barrier you have created.
The icing will dry hard. Let them sit on a cutting board or cookie sheet stacked up with some foil on top to cure the icing and that way the cookie won’t dry out.
Beat your butter, sugar, coconut oil and eggs. In a separate bowl mix together flour, baking powder, and salt. Slowly add dry ingredients to wet until they are all combined in your bowl. Cover and put in your refrigerator for at least 3 hours or overnight. Cut dough in half and leave the other half in the fridge. Roll dough out to 1/Cut and bake the cookies for 8 min or until done at 375 degrees F.
Set aside and let cool. When cooled ice the cookies as you desire. We made a simple icing from lemon juice, water, organic powdered sugar and organic food coloring. We added liquid until we got the desired consistency and put it in a piping bag. You can find the bags here.