12 Days of Hosting: The Sweetest Sugar Cookies

12 Days of Hosting: The Sweetest Sugar Cookies

Posted by Wilet Home on

What started as husbands and friends baking over the pandemic turned into a dynamic trio obsessed with making delicious treats (with silly little faces on them). Matt Corker of Silly Goose Treats says the group continued making and decorating cookies, cakes and cupcakes - mainly for the practice, but much to their friends’ delight. Silly Goose Treats is now proud to release its first ever Holiday Cookie Boxes. The proceeds from the cookies raise funds to support BC Cancer Foundation and BC Children's Foundation, two organizations that have played a major role in their ability to keep creating treats together. As a part of Flax Homes 12 Days of Hosting Journal Series, they’re sharing the recipe that started their sweet adventure. 


The recipe used to make these delicious treats comes from writer and baker, Tessa Sam. Find her cookbook, Sweet Bake Shop: Delightful Desserts for the Sweetest Occasions, at most major bookstores and online.

Ingredients (makes 25 medium cookies)

  • 4 1/2 Cups of all-purpose flour
  • 1/2 Tsp salt
  • 1 1/2 Cups unsalted butter, room temperature
  • 1 1/2 Cups granulated sugar
  • 1 large egg, cold
  • 2 Tsp pure vanilla extract

Baking Instructions

  • In a medium bowl, whisk together the flour and salt.
  • In the bowl of stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until well blended, about 1 minute. Don't over-mix or your cookies won't hold their shape when baked. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed just until combined.
  • With the mixer running on low speed, add the flour mixture all at once and mix until just combined. Stop the mixer and scrape down the sides and bottom of the bowl, then mix again on low speed until the dry ingredients are blended in. Try not to over-mix the dough.
  • Divide the dough into two balls and place each one on a sheet of parchment paper. Pat with the palm of your hand to flatten slightly, then place another sheet of parchment paper on top. Place two 1/4-inch rolling sticks on either side of the parchment paper and then use a rolling pin to roll out the dough to an even thickness. Repeat with the other ball of dough. Keeping them between the parchment, slide both the rolled doughs onto the back of a baking sheet and pop them in the refrigerator until firm, about 25 minutes.
  • Meanwhile, preheat the oven to 350 degrees Fahrenheit and position the racks in the centre of the oven. Line three baking sheets with parchment paper.
  • Remove one sheet of dough from the refrigerator, peel off the top piece of parchment paper and use a medium cookie cutter to cut out the desired shapes. Repeat with the second sheet of dough. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart, and pop into the freezer until firm, at least 25 minutes. Gather up the remaining dough and repeat.
  • Bake the cookies for 15 to 18 minutes, until just golden brown at the edges. Allow for the cookies to cool completely on the baking sheets. Handling warm cookies can cause them to break.
  • Cookies will keep in an air tight container for up to 3 weeks.

Baking tips

“Fridge space is key! Make sure to flatten the dough, then cool it before you cut into it with your cookie cutters. Then, once you've cut your shapes out of your dough, cool them again in the fridge to help them retain their shape as they bake.”

Icing tips

“Create two consistencies of royal icing by adding a spritz of water. Keep one batch a little thicker, which you can use for the details and to outline the area you want filled with a certain colour. For the second, take some of the thicker icing and give it just a few extra spritzs of water to make it runnier. It'll be the perfect way to fill in the larger areas of the cookie.

Keep in mind

“Always make a few extra cookies! It's a great way to ensure screw-ups and technique testing doesn't impact the amount of passable cookies you make. Plus, if you don't screw-up any cookies (are you human?), you may get to surprise and delight your friend or just enjoy the fruits of your own work along the way!”



Check back tomorrow for more seasonal tips and recipes during our 12 Days of Hosting series! Follow Wilet on Instagram and subscribe to our Newsletter to be the first notified for new launches, sales and exclusive perks.

← Older Post Newer Post →

Leave a comment