Sugar Cookie Recipe by Pastry Chef Christine Johnson
The Inn at St. John’s is a luxury hotel located in Plymouth, Michigan known for it’s four diamond service, luxurious rooms, beautiful banquet rooms, Catholic chapel and for being the ultimate wedding destination for young couples in love and their families. Local companies also enjoy flying in business partners and hosting conferences and business meetings for better business and networking. The Inn at St. John’s is the ultimate location for so many reasons.
The Inn also offers an onsite golf course and a restaurant called 5ive Steakhouse where guests can enjoy a chic and inviting environment with craft brews and a suite of bourbons and wines from around the world not to mention hand-cut steaks from the top 2% of grain and grass-fed beef in the world.
What else does The Inn have? The Inn at St. John’s also has a pastry chef that has years of experience and is notably known as one of the best pastry chefs in Michigan. At the Inn, Christine Thompson has made some serious desserts and from time to time, we are offered one of her recipes to share! Interested in making sugar cookies during the Holidays? Here’s Christine Thompson’s sugar cookie recipe your family and guests will enjoy!
Christine Thompson Sugar Cookie Recipe
Ingredients
- 1 dz holiday shaped cookies
- 1 Cup unsalted butter
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 teaspoons baking powder
- 3 cups all-purpose flour
Directions
1. Preheat oven to 350° F.
2.In the bowl of your mixer cream butter and sugar until fluffy
3.Beat in extract and egg.
4.In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients and mix until well combined
5. Roll out (1/4 inch thick) onto a floured surface and cut
6. Bake at 350 for 8-9 minutes
Icing Directions
1 pound powdered sugar
5 tablespoons meringue powder, or 2 large egg whites
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, 1/2 cup water. For a thinner consistency add more water. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
