Morgan Weber is spreading holiday magic not only within her family but to the locals
here in the surrounding areas of Nashville. "Christmas is a time of Magic and giving to
others, which is what brings me joy," says Morgan Weber, the owner and creator of The Sugary Cookie.
In her kitchen, Morgan enjoys creating adorable custom sugar cookies for baby showers,
birthday parties, and even corporate events. However, Morgan has mastered the skill of the
French Macaron Cookie; not to be mistaken for a Macaroon! “A Macaron and a Macaroon are
two entirely different cookies”, states Morgan. “A Macaron is what you see here: two round, soft-shelled cookies made from almond flour and with a tasty filling. A macaroon is a clustered cookie made from coconut and chocolate. Taking inspiration from her favorite bakeries in France and adding a southern flavor palette makes The Sugary Cookie unique in the world of Macarons. We asked Morgan some fun holiday questions, and here is what she shared.
BML: Morgan, your Macarons are delightful, and you’ve mentioned getting creative
In the kitchen, which flavors are most requested this Holiday Season?
MW: Snow Cream made of Condensed Milk, Turtle Dove (Pecans, Salted Caramel, &
Dark Chocolate), Dark Chocolate Orange, White Chocolate Peppermint, and Goat Cheese Red Cherries.
BML: With the colder weather, we are all leaning into our cozy drinks; what would you
say pairs best with your Holiday Macarons?
MW: Hot Dark and Rich Hot Chocolate, of course! It’s NOT a real Hot Chocolate if you
use a weak cocoa powder and water! The best Hot Chocolates are made with cream and real
melted chocolate. If you’re hosting, don’t skimp out on the toppings!
BML: What are you looking forward to the most this Holiday Season?
MW: My Gingerbread House Decorating Party! I go all out with every type of candy and
I make sure the Houses are preassembled so the children can get straight into decorating and there are zero logistical worries. Haha.
BML: What’s one Christmas Tradition you would like your three children, Auden,
Everly and Ryman to pass down to their own families one day?
MW: Every Christmas Eve, we watch The Santa Claus starring Tim Allen and bake sugar
cookies, that’s the fun tradition, but the memorable and meaningful one is that we get the children a new ornament each year. The ornament may symbolize what they’re currently into as far as hobbies go or something that represents their personality.
BML: If somebody is starting out making Sugar cookies, whether it be for fun or as a
Business, what advice do you have for them?
MW: Icing consistencies! Don’t just go with any Royal Icing recipe; test them, taste
them, and it needs to complement the cookie itself. Don’t overcomplicate your design either; start small and simple.
There’s no doubt Morgan makes phenomenal Cookies and Macarons, but now so can
you. She wants our readers to know about her Cookie and Macaron Classes. Have The Sugary Cookie come to you! Book an in-person experience with Morgan, and she will provide everything needed for a magical Holiday Cookie Decorating or Macaron Making Class at your home or venue of choice. Follow Morgan on Instagram @thesugarycookie for more info and place your Macaron orders before she sells out.
Happy Holidays and Merry Christmas!
White Chocolate Peppermint Roll-out Sugar Cookie Recipe
Ingredients
- 1 Cup salted butter (cold from the fridge, cubed)
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white chocolate syrup (Ghirardelli or Torani are great options)
- 1 egg (cold from the fridge)
- 2 teaspoons baking powder
- 3 cups all purpose flour (+ about 1/4 cup for the counter surface when rolling)
- 1/2 cup chopped white chocolate
- 1/2 cup Andes Peppermint Crunch Baking Chips
Directions
- Preheat oven to 350° F.
- In the bowl of your mixer, cream butter and sugar until smooth. It helps to cube the butter so it mixes more easily!
- Beat in vanilla extract, white chocolate syrup and egg.
- Add in the baking powder. Mix until combined.
- Slowly add in the flour, one cup at a time, scraping down the sides if needed. The dough may look crumbly. That’s okay—continue mixing until the dough comes together. The dough will be very stiff. It should not be sticking to the sides! If it’s sticky, add a little bit more flour!
- Add in the chopped white chocolate and Andes peppermint baking chips and mix until combined.
- DO NOT CHILL THE DOUGH.
- Lightly flour your work surface and take about a third of the dough and roll it to 1/4” thickness. Cut out shapes! Continue re-rolling scraps with fresh dough. (This keeps the dough from absorbing too much flour and drying out.)
- Bake at 350 for 8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- Makes about 24 medium-sized (3-3.5”) cookies.