October is Breast Cancer Awareness month and this year, I wanted to do something special! I decided to create a Breast Cancer Awareness Sugar Cookies recipe in honor of breast cancer fighters everywhere for ribbon sugar cookies! Crisp and buttery sugar cookies decorated pretty & pink! I am also hosting a “think pink” giveaway over on my Instagram that one lucky winner will receive a pink prize package from many local generous donors!
My Grandma’s Breast Cancer Story
In 2015, my grandma felt a lump when she was playing tennis with friends. She soon after got the devastating news that the lump she found was breast cancer. She was diagnosed Stage 4 and began treatment to fight back.
Fast forward 5 years to present day and she is still battling this disease. She was recently told that she would have cancer treatment every three weeks for the rest of her life.
My grandma has remained optimistic through treatments and has been fighting it all along. It has been both painful and humbling to watch her go through this.
My grandma is one of my very best friends! She’s always there to help me when I am working on recipes! I love sharing our passion for cooking together.
2020 has been a powerful reminder that we are all in this together, and our choices and actions have the power to protect the most vulnerable among us in a big way. The same holds true when it comes to breast cancer.
October is Breast Cancer Awareness Month
October is Breast Cancer Awareness Month. It is a worldwide annual campaign taking place for the duration of October, involving thousands of organizations, to highlight the importance of breast awareness, education and research.
The median age of breast cancer is 62, but cases can be found in women of any age. It’s vital that women—and their loved ones—know the warning signs, causes, and different types of breast cancer, as well as how and when to get tested, and how it can be treated and prevented.
It is recommended that you go for a mammogram every year, and after age 55 every two years if they can.
Breast Cancer Awareness Sugar Cookies
Crisp and buttery sugar cookies decorated pretty & pink especially for Breast Cancer Awareness month.
My tips with this recipe is to plan ahead! These cookies require refrigeration for a minimum of 2 hours.
Plus, you have to allow them to cool completely before you can frost them, so plan ahead for that as well!
Other than that you are golden!
Alex’s “Think Pink” Giveaway
One lucky winner will receive ALL of the following items!
Back to Basics Cookbook from @TheAlexDaynes
Pink Wet Brush from @BathPack_
Love Crew from @SheSaidStyles1
10 Pack White Chocolate Peppermint Energy Sticks from @PerkEnergy
Backpack & Fanny Pack from @Vooray
Pink Endurance Bra & Tank from @KiavaClothing
Necklace & Bracelet from @TwistedSilver
Shampoo & Cleanser from @EdenBelleBeauty
Blush Hair Tie from @Simple&Blush
Head to this post on Instagram to enter or nominate someone to win! ww.instagram.com/thealexdaynes.
Icing for Sugar Cookies
With crisp edges, thick centers, and room for decorating icing, I know you’ll love these soft sugar cookies as much as I do.
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 almond extract
- Icing or Frosting
Icing
- 1 1/2 cups powdered sugar
- 2 Tablespoons warm water
- 1/2 Tablespoon light corn syrup
- *Food coloring & flavorings optional
Instructions
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar together at high speed until completely smooth and creamy, for about 2 minutes.
- Add the egg, vanilla, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft.
- Place the dough on a cookie sheet topped with parchment paper & lightly flour. Roll the dough out onto the parchment with a lightly floured rolling pin to about 1/4-inch thickness.
- Cover with plastic wrap or aluminum foil, then refrigerate for 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F.
- Line 2-3 large baking sheets with parchment paper. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets 3 inches apart. Bake for 9-10 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Frost & sprinkle as desired. Enjoy!
For the Icing
- Mix water and corn syrup to create sugar water.
- Add sugar water to powdered sugar and stir until thoroughly combined. The mixture will be thick. The consistency you’re looking for is a slowly dripping icing that disappears into the bowl.
- Add coloring and flavors if desired. Dip each cookie in the icing, then let it drip to remove the excess before placing it on a wire rack to harden and set. If adding sprinkles, do so before the icing sets so they stick.
Notes
*I like to add a teaspoon of vanilla to the icing to give it a little flavor. You could also do almond or other extracts to add flavors if desired.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g
