![]() When the dough gets sticky half way though rolling, I usually just dust it with flour but I’ve popped trays in fridge too when I get ahead in cutting cookies while waiting for next batch to go in oven. I shared the recipe to my sister in law and it came out perfect for her as well. but once I figured it out I softened some butter and hand knead it into the dough and it turned out fine! I usually use salted butter so I’m a little light on the extra salt, but I still add and the flavor is perfect. even the one time I accidently didn’t double the butter when I doubled the recipe and couldn’t figure out what I did wrong at first. Try not to over beat the dough so the butter stays cold. In the bowl of an electric mixer fitted with the paddle attachment, beat the cold butter and sugar just until creamy. but the original recipe is perfect as well, I just like adding extra vanilla to all my cookies! I double the recipe almost every time I make and it never fails me. Line two baking sheets with parchment paper or spray with non-stick cooking spray. This really is the perfect cut out sugar cookie! I’ve been making these for several years & get many compliments every single time! My co-workers ask me to make them every year for our dept holiday party… and I work for a hospital food service dept! I do like to add a half teaspoon more of vanilla to the original recipe and it is absolute perfection for anyone who wants a full vanilla flavor but not overly sweet. Bake for 8-12 minutes until the edges are slightly browned. This will also help them hold their shape. I highly recommend chilling the cut out cookies directly on the sheet pan for 10 minutes before baking. If you have opted to use baking powder, you can simply form equal sized cookie dough balls and place them on the sheet pan, pressing down gently on the tops to flatten slightly. Basically, if you want soft sugar cookies, bake until they look. Use cookie cutters to cut out shapes of your choice and place them on a parchment-lined sheet pan. Bake for 8-11 minutes (depending upon how large your cutouts are). In a large bowl, beat the butter & sugar and light and fluffy using. On a floured surface, roll out chilled dough to about 1/4-inch thick. You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies b. Prepare baking sheets with parchment paper. Wrap the dough in plastic wrap in a disc shape and chill for at least an hour. ![]() The dough needs to chill so it doesn’t fall apart and melt when you roll out the cookies. Mix together just until the ingredients come together. Mix in the flour, salt, and baking powder (if using).Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are incorporated. Must-Have Baking Tools (seriously) Silicone baking mats I use this brand and my cookies slide right off without burning a cookie scoop get this one. Unless you are using baking baker, don’t beat the butter and sugar for too long. ![]()
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