I like to use either buttercream frosting or cream cheese frosting (cream cheese is my go-to). Some people like royal icing on their sugar cookies. The best way to freeze baked cookies is to lay them in a single layer on a cookie sheet and freeze for one hour. To bake, let dough thaw in the fridge for 24 hours and roll and bake as directed. You can freeze sugar cookie dough for up to 3 months. For a buttery crisp cookie, make your cookie thinner. For a soft cookie, roll out a thicker cookie. It’s all about how thick you roll out your dough. Every oven is different and I think you would be surprised to see if your oven had a true temperature. As you roll the dough more it will start getting warmer so do it in batches. Ingredients 3 cups (360g) King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 16 tablespoons (227g). As mentioned above the cooler the fats in your dough the more they will not spread. If you use a higher fat butter like Kerrygold, this is a must. WHY DO I HAVE TO CHILL THE DOUGHĬhilling the dough allows the fats in the dough to cool and prevents the cookies from spreading out in the oven. I like to roll out my dough between two pieces of parchment paper then chill the dough. ROLLING OUT THE DOUGHĪ trick I learned a long time ago is to separate my dough into two discs. These cookies make the best cut-out cookies because they hold their shape while still being soft. The two times a year I make sugar cookies always are Christmas and Valentines. SALT – Just a small amount of salt brings out all the flavors.BAKING POWDER – This is our leavening agent and gives us soft sugar cookies.Make sure to spoon your flour into your measuring cup and not scoop it which leads to too much flour and crumbly dough. ALL-PURPOSE FLOUR – Nothing fancy here.If your egg is at room temperature it helps the egg incorporate into the mixture better. EGGS – You want a large egg here so that you have enough moisture.You can add other flavorings like lemon or almond extract. VANILLA EXTRACT – Never use imitation vanilla.SUGAR – Granulated sugar is the main component of a sugar cookie.UNSALTED BUTTER – I like to be able to control the salt in my recipes but if you use salted butter just cut back on the salt.I explain the differences between them all in my Sugar Cookie Showdown. I have numerous sugar cookie recipes on this blog but this is the one that I use over and over. This is the best sugar cookie recipe and will be your tried and true recipe for Valentine’s or Christmas cookies. Top with buttercream frosting or cream cheese frosting and sprinkles. They hold their shape so this is a great recipe for cut-out cookies that can be decorated. Store in airtight container for up to 1 week.This Sugar Cookie Recipe is buttery and soft with crisp edges but soft inside. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Sift together flour, baking powder, and salt.
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