If you know me at all then you’ve probably heard about or seen my mason jar obsession. (And if you didn’t, well, now you know.) I use mason jars for just about everything. They’re my Tupperware, my glassware, my pickling vessels (duh) and my mini storage units. Not only do I own a ton of mason jars in a ton of different sizes, I’ve also inherited shot glasses in the form of mason jars, little colorful jars to store small bathroom stuff, and you guessed it, a cookie cutter in the form of a mason jar. 

I tried using this adorable cookie cutter before, but, it never really turned out right. I’ve made donuts and chocolate chip cookies in the form of mason jars, but they just didn’t hold their form. 

So, I gave it one last shot with Joanne Chang’s Flour sugar cookies – and they turned out perfect. 

(I also made a cute little pun and brought it to my office before the holidays.)

Cookies

• 2 sticks unsalted butter at room temp
• 1.5 cups of sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups flour
• 2.5 teaspoon baking powder 
• .5 teaspoon kosher salt  

Icing

• 3.25 cups powdered sugar 
• 5 tablespoons milk
• blue (or silver, if you have that) gell food coloring

Directions

1. Cream the butter and sugar with a wooden spoon for around 10 minutes
2. Beat the mixture with the eggs and vanilla for 2 minutes on medium speed
3. On another bowl, mix flour, baking powder, and salt
4. Stir the flour into the butter with a wooden spoon until it comes together 
5. Wrap the dough in a plastic sheet and press down to form a 1 inch thick disk 
6. Refrigerate the dough disk for about an hour
7. In the meantime, preheat oven to 350 F and lightly flour a surface 
8. Once the dough is firm, place it on the floured surfaced and roll until it’s about 1/4 inch thick 
9. Cut out cookies and place in a baking sheet about 2 inches apart
10. Bake for 15-17 minutes and then let cool for 30 minutes
11. Make the icing by simply mixing the powdered sugar with the milk  
12. Separate the icing into two bowls and place a drop or two of coloring gel in one of the bowls  
13. Place the two icings into two separate pastry bags with 1/4 inch round tip
14. Draw the body of the mason jar with the white and then draw the lid with the colored frosting
15. Wait until the white section has dried out before writing anything over it