PS – I Love You Sugar Cookies
Based on I Love You Through and Through
by Carolyn Jane Church
One of our favorite and first books is I Love You Through and Through by Carolyn Jane Church. The simple rhyming story lists all the qualities that we love our children for — I love your happy side, sad side, silly side, mad side, and more! Even though we are now reading chapter books, I pull out this sweet board book about a boy and his teddy bear to remind my sons that I love them unconditionally – all of their qualities and feelings are precious to me. I love them through and through!
Makes: 3 dozen cookies – depending on shape
Contains: Milk, Egg, Wheat
Challenge Level: Piece of Cake
Active Time: 1 hour
Total Time: 1 hour 30 minutes
For the Sugar Cookies:
- 1½ sticks unsalted butter
- ¼ cup applesauce
- 1½ cups granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2¾ cups all purpose flour
For the Icing:
- ⅔ cup powdered sugar
- 1½ tablespoons milk
- ⅛ teaspoon almond extract
- Preheat oven to 350°F, convection bake.
- Combine butter, sugar, egg, and extracts in the bowl of your stand mixer and beat until smooth.
- In a separate bowl, sift together flour, baking powder and salt.
- Add the dry ingredients to the bowl of your stand mixer. When dough forms and is light and fluffy, stop.
- Divide the dough into 4 sections.
- Roll out each section of dough on a lightly floured silpat to ¼ inch thick. Make sure to flour your rolling pin too. Set the silpat on a cookie sheet and chill the rolled dough in the refrigerator for 10 to 15 minutes.
- Choose your favorite cookie cutters to make shapes. Remove excess dough and roll it to make more cookies. Repeat until you have used all the dough.
- Bake for about 5 minutes. Note: Color is not an indication of doneness.
- Transfer cookies to a wire rack to cool completely before icing.
To ice the cookies: This is easy! Mix together some powdered sugar, milk and almond extract. Drizzle icing on each cookie and let it set before eating or storing your cookies.
- Sift dry ingredients
- Roll the dough
- Choose and stamp the cookie cutters
Watch Out For
- Over or under-chilling cookie dough
- Raw dough isn’t safe to eat, no matter how tempting!