Easy Cookie Recipe: Polka Dot Cookies With Tracey Rapisardi

Get Started Baking

Baking bright and cheerful Polka Dot Cookies made me happier than a warm chocolate chip muffin with a dollop of whipped butter. I had the pleasure of designing this recipe for you from scratch – I hope you enjoy it.

The ice cold milk with the muffin was that I was fortunate enough to collaborate with Tracey of TraceyRapisardiStyle. Wait till you see what she did with the cookies once they exited the cooling rack. But more on that later; let’s get our hands floured up first!

Add the Butter

Add the butter to your mixing bowl;

Add the Sugar

then add the sugar.

Butter and Sugar Get Creamed

Cream ingredients until fluffy. Don’t you just adore the movement captured in this still image?

A big thank you to Mandi Rapisardi for her brilliant eye and creative approach to photography. She added a very special touch to this post and was a blast to work with!

Vanilla in the Polka Dot Cookies

Then add the eggs, one at a time and pure vanilla extract. I always use pure as it really packs an unmatched flavor punch.

Dry Mixture

Whisk together the baking powder and flour; slowly combine with wet mixture to form a sweet, buttery dough.

Dough for Polka Dot Cookies

Form the dough into balls and…

Sugar Rolled Cookies

roll in sugar for a little something extra. They will look slightly sugar-kissed when they are done.

Prepare to Bake

Line ’em up and press!

Flatten to Bake

I used the bottom of a drinking glass for the flat ones,

Patterned Dough

the bottom of a patterned glass for the sunbursts,

Filled Cookies

…and the bottom of the cookie scoop for the fillable version.

butter cookies

A big huge heaping XOXO and thank you to the brilliantly talented Tracey Rapisardi for styling this blog post. To see what she did with the sweet and scrumptious Polka Dot Cookies once they were finished cooling, please visit her blog here and don’t forget to sign up for email updates.

But, wait, before you go… What was your favorite photo in this post? What do you think about the recipe? What would you like to see next? I love hearing your feedback so feel free to comment below!

Oh, and here’s the recipe. 🙂

Polka Dot Cookies from Kitchen à la Cate

Ingredients

1 cup unsalted butter (2 sticks), room temperature

1 ¾ cups sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 teaspoon baking powder

3 cups all purpose flour

food coloring (liquid or gel, I used McCormick’s neon green + yellow for lime green; blue + green for the dark teal; Wilton rose gel for the dark pink)

¼ cup sugar in a small round bowl

Directions

Preheat the oven to 350°.  Cream the butter and sugar on medium speed until fluffy and light in color. Take your time with this step; the mixer should be creaming for at least five minutes. Add the eggs, one at a time, beating for two minutes after each addition. Mix in vanilla.

Whisk baking powder and flour in a separate bowl to combine. Gradually add the dry ingredients to the wet mixture. Once combined, add the food coloring of your choice. The dough will be warm; wrap it in plastic wrap or pop into a plastic bag. Refrigerate for 20 to 30 minutes.

Using a 1¼ inch cookie scoop, form cookies. Drop dough into your hand and roll into a ball. Roll ball in the ¼ cup of sugar to coat and place on a parchment lined cookie sheet.

For flat cookies, press each dough ball with the bottom of a flat or patterned glass and bake in preheated oven for 7 to 8 minutes. Cool on a wire rack for 1 minute and carefully remove cookies from sheet to finish cooling.

For filled cookies, bake the sugar coated ball shapes in preheated over for 7 to 8 minutes. Remove from oven and form a well in each cookie, while hot, using the backside of the cookie scoop. Remove cookies from sheet to finish cooling. Once completely cooled, fill with your favorite– whipped cream, frosting or ice cream.  Jimmies add an extra charming and colorful look!

Failure Happens in the Kitchen

Great ideas can stem from small packages, especially when they come from the local kitchen store.

I picked up this adorable cookie shape along with a biscuit cutter to remove the center cookie dough.

Cookie Cutters

These fancy-dancy edible shimmer dusts…

Gold and Silver Dust

And I was a little overly excited (which is not unheard of) to use my handy new piping bag and tips.

Bag

Tips

I was going to make engagement ring cookies and send them to my favorite jeweler as a thank you. You see, they made some repairs to my bauble and I wanted to do something to express my gratitude. These cookies were just the ticket. (Or so I imagined.)

The breton biscuit dough baked up buttery and slightly browned on the edges. Boy, did I think I was onto something good.

Diamond Ring Cookies

Then I started to decorate. (Not my brightest idea.) I wanted to make them look just like my ring so I carefully piped the edges with white royal icing and filled in the lines. The plan was to brush some with silver and some with gold dust, but it didn’t end up appearing as dark as I had imagined. A second coat didn’t really change that. Oops!

Icing the Cookies

Then I thought, I am going to tint the icing yellow for the diamond. The first batch of frosting turned out egg-yolk-yellow, which wasn’t pretty at all. The second batch was more of a pastel-ly yellow, so I filled in the gem areas on each cookie. The icing was too watery and started to run, so I cleaned them up as best as I could and let them dry. They looked so non-realistic I could have cried. Double oops!

Looks like my engagement cookie idea was a real recipe for disaster. But there are positives in everything – sometimes they are just hard to see at first.

On the sunny side, I got to experiment with tools and ingredients in the kitchen, which is one of the most heartwarming things to do. Kevin and I laughed and got a bit sentimental as we reminisced about our engagement and our friends at McTeigue and McClelland. And although those rings looked, truthfully, completely sad, they tasted kind of sugary and good. *Blush* (What? Did you think I threw them away?!)

Not only that, but I had the perfect excuse to bake more! Fudgy chocolate brownies from scratch with Ghirardelli cacao to the rescue. Thanks for a reason to bake twice and to experiment with royal icing and edible metallic dust, MC2…

Brownies

Have you had success with royal icing? Please share your tips!

Calling all Kitchen Dorks

To all the Kitchen Dorks out there that share my immense love for all things “baking” and “mini,” I have a treat for you.

Twin-Mini-Apple Pies, homemade in Kitchen a la Cate, in matching red, 5-inch Emilie Henry Cerise ceramic pie dishes from Sur La Table (pronounced sur la tob).

Don’t let them fool you. These “mini” pies lasted four long romantic dessert sessions with the hubs. Although there was no whipped cream involved, there was vanilla bean ice cream and barrels of sugar (I may have gone a little over-board with the sugar)!

If you haven’t heard of Sur La Table and you are a kitchen dork, you must visit their website pronto.

They have an awesome gift guide, for starters. But they also have an amazing brick-and-mortar location in Pineapple Square (sounds delicious, doesn’t it?) in downtown Sarasota, Florida, where I have been known to be seen.

A few weeks back, I hit up an amazing sale on Halloween goodies. Check out this spooky, sparkly, haunted house that I picked up for a small, sweet price.

More on Sur La Table later! Where is your fave kitchen store, fellow dorkies?!