Note: If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Baked cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.īeat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.ĭo Ahead: Dough can be chilled up to 3 days. Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Step 6īake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. Roll out 1 disk of dough (keep remaining dough chilled) into an 8½-inch round (¼ inch thick) on a well-floured surface with a well-floured rolling pin. Put oven rack in middle position and preheat oven to 350☏. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour. Step 3įorm dough into 2 balls and flatten each into a 6-inch disk. Reduce speed to low and add dry ingredients, mixing until just combined. Step 2īeat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a hand mixer. Whisk together flour and salt in a small bowl. Want to skip decorating? Fold in some mix-ins and call it a holiday. Another option: Decorate with sanding sugar or sprinkles before your perfect sugar cookies hit the oven. You could also opt to frost the cookies with buttercream. Adding powdered egg whites (a pasteurized product) turns it into royal icing, which means it has body and will harden with a nice matte finish. The icing used to decorate these easy sugar cookies is no plain powdered sugar glaze. ![]() Baking your cutouts on a cookie sheet lined with silicone or parchment paper ensures that the bottoms of the cookies won’t get too dark and makes it easier to transfer them from refrigerator to sheet pan to wire rack. And always use a cool pan to bake off the next batch. ![]() ![]() For double the insurance, refrigerate the sugar cookie dough any time it starts to feel too soft. That's ideal for turning out picture-perfect snowflakes, reindeer, stars, or whatever cookie cutters you want to use-even a Halloween pumpkin. The lack of baking soda and baking powder in this recipe means the cookies won’t spread. (Looking for chewy sugar cookies or gluten-free sugar cookies? We’ve got you covered.) Of course, these are your cookies, so if you want to add a ¼ tsp. It’s a roll-and-cut-out sugar cookie recipe that results in crisp, buttery cookies with the straightforward flavor of vanilla extract. It should also take you straight back to your childhood, and this Gourmet classic hits all the right marks. The best sugar cookie has understated flavor and delicate texture.
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