Shuga' Mommas

Shuga’ Mommas: Iced Sugar Cookies

Who doesn’t love a good sugar cookie? And, with the added bonus of icing?

I know I do. But, I love sugar. The love affair began at a young age, and although I’ve managed to reign it in quite a bit over the years (mostly because of a failing metabolism), I still enjoy probably more than my fair share.

I’ve tried several sugar cookie recipes, and have finally tweaked a foolproof one…. one that I love, and one that loves me back. And, you can never go wrong if you find a recipe that loves you back. You need all the lovin’ you can get when you’re a graduate wife.


  • 1.5 cups of butter (Note: use real butter – yes, I have an obsession with using real butter)
  • 5 eggs
  • 2 cups of sugar
  • 1 tsp of vanilla extract
  • 2 tsp of baking powder
  • 1 tsp of salt
  • 4.5 cups of flour

With a mixer (hand or stand), cream butter and sugar till smooth.

Beat in eggs, vanilla, baking powder and salt. Add flour and combine. Cover and chill dough in refrigerator for 2 hours, or even overnight! (Note: for less mess, I use a glass/plastic bowl to do all my mixing in, slapping a lid on top so it goes straight from mixing into the fridge).

Once dough has chilled, roll dough onto floured surface into 1/4 inch to 1/2 inch thick. Use cookie cutters to cut into shapes. (The ones photographed below are from a recent baby shower).

Preheat over to 400F (200 C), and bake on ungreased cookie sheet for 5-7 minutes. Do not let them get brown.

Once cookies have baked, cool on racks or wax paper.  DO NOT ICE until completely cooled.


(I would like to point out that while I enjoy baking, I am less than amateur when it comes to icing and decorating cookies. I definitely think there is a cake/cookie decorating class in my future)!

  • 1.5 cups of confectioner’s sugar (or icing sugar in the UK)
  • 1 tsp of vanilla extract
  • a dash of almond extract (or if you prefer the icing to have a bit more of an almond flavor, add more – I usually add 1/2 tsp)
  • 3 tablespoons of butter
  • 1 tablespoon of milk (can add more, depending on the desired icing consistency)

Cream sugar and butter with mixer (hand or stand). Combine rest of ingredients till smooth. Depending on the consistency of your icing, you can either ‘paint’ your cookies, or just glob on loads of icing. I chose to paint my cookies, rolling on the icing till smooth, allowing them to dry over night.

For the baby shower, I made 2 batches of icing, dividing them into 2 separate bowls. Once divided, I added 1 drop of red food coloring in one bowl to make pink icing, and 1 drop of blue food coloring in the other bowl to make light blue icing. I used a decorating bag with a round tip 12 for the piping.

This is where your creative side can come in! You literally can take this recipe and use it for ANY occasion….Christmas, Halloween, birthdays…the sky is the limit!



Shuga' Mommas

Shuga’ Mommas: Peanut Butter Cookies


So…cooking isn’t exactly my strong point.

With an incredible mom who caters on the side, a chef sister-n-law who makes everything taste delicious, my best friend Alicia who can bake up a storm and quite a few friends here in Oxford with a knack for presentation…you’d think I would have gotten more into it.  The tricky part for me is that I absolutely love to host people.  I love having people over or gathering people together in our tiny flat.  This is especially important during this season as we all try to foster community among other graduate wives or among our husband’s departments, etc.  The recipe to a good evening of fellowship almost always involves something yummy thrown into the mix.

I’m thankfully not a terrible cook and am overall usually pleased with what comes out of our wacky and unpredictable little British oven.  However, baking isn’t always that easy and when I came across this super simple recipe, I was intrigued.  I tried it out and brought the cookies to a committee meeting the other night.  Two people commented that they were the best peanut butter cookies they had ever eaten.  Really?  Maybe it was late and they were just being nice, but I sure was grateful.

I found the recipe in the book 4 Ingredients.  Apparently, it was a big hit in Australia and the UK and I picked it up at The Works for a few pounds.  It is really great!  If you are a graduate wife with a budget and a time crunch, I’d recommend it.  The below recipe would also be perfect for little ones to help with since it is so simple.  Enjoy!


{Makes around 20. Gluten free and glorious! (as the book says) }

  • I cup (260g) crunchy peanut butter
  • 1 cup (220g) brown sugar
  • 1 tsp. cinnamon
  • 1 egg

Pre-heat oven to 180 C.

Mix all ingredients in a bowl.

Spoon small tablespoon sized balls onto lined baking sheets.

Slightly flatten with a fork – crisscross style.

Bake for 8 mins. or until a thin crust appears on cookie.