Sugar Cookies but Pink for Valentine’s Day! ????#shorts #recipe #cookies
SUGAR COOKIE INGREDIENTS
3 cups flour
1 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 tbsp vanilla
2 large eggs
pink food coloring
ROYAL ICING INGREDIENTS
4 cups powdered sugar
6-7 tbsp water
1/4 cup meringue powder
1 tsp vanilla
PINK VELVET SUGAR COOKIES
Place the butter, sugar, vanilla, and food coloring into a large bowl and beat until smooth and creamy.
Add the eggs one at a time and beat on low until well incorporated.
Sift the flour, baking powder, and salt into the bowl and mix until well combined.
Wrap the dough in plastic wrap, flatten, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface and cut out heart shapes. Bake in the oven at 350F for 10-12 minutes.
ROYAL ICING
Place all ingredients into a large bowl and beat until stiff peaks have formed- about 10 minutes with a hand mixer or 6 minutes with a stand mixer.
(Add extra water to reach a dipping consistency)
Transfer the icing to a smaller bowl and swirl a small amount of red food coloring into it.
Dip each cookie into the bowl of icing and allow the excess to drip off before transferring to a parchment sheet to dry.
If you want, add a few specks of gold luster dust and edible glitter.
How To Decorate Valentine's Day Cookies With Gold Royal Icing
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Here's the list of supplies you will need for this project:
???????? My Sugar Cookie & Royal Icing Recipe:
• Red food coloring from Wilton
• Ivory food coloring from Wilton
• Red edible ink marker
• Antique gold color dust
• Alcohol (Vodka)
• Brush
• 12″ Decorating bags
• Couplers
• Icing bag ties
• Round tip #2
• Round tip #3
SCRIBE TOOL
Learn about Royal Icing Consistencies here:
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Music: Together with you by TR Tundra.
Old Fashioned Sugar Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Old Fashioned Sugar Cookies.
Old Fashioned Sugar Cookies are sweet tasting. They are wonderfully soft and fluffy with crisp edges. An American favorite and although they were once made primarily during the Christmas season, they are now a year round favorite.
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The Best Sugar Cookies to Decorate with Royal Icing (No Spread!!)
If you´re curious to see how I make my cookies, and how they keep their shape, well look no further! I use a common recipe but have made a few simple tweaks to make these delicious, no spread cookies a sure hit!
My favourite part is that it calls for brown sugar (I prefer using dark brown sugar), it gives it so much flavour and a beautiful golden colour. These cookies are great for decorating with royal icing as they can be handled and transported easily without worrying that you´ll break them but still maintain a softer bite! They aren´t too sweet, so once they are iced, they taste amazing. And if you're scared of too much puff, you can reduce the amount of baking powder from 1tsp as said in the video to 1/2 tsp.
The changes I've made to the recipe:
- add dark brown sugar instead of golden brown sugar
- add 2 teaspoons of butter emulsion flavouring in addition to the vanilla
- add 1/2 to 1 teaspoons of baking powder instead of 1/4
Watch until the end so you can get all the tips I´ve learnt to get those perfect cookies.
The recipe is by Lila Loa (with a few tweaks of my own) and can be found here:
If you´re looking for my royal icing recipe, you can find it here:
This recipe can also be flavoured with any of your favourite extracts or emulsions. Lots of popular ones almond, lemon or a mix of both!
If you'd like to donate to help support my channel, you can use this link (thank you so much!)
For the products I use or recommend, you can see below.
Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business
Oak leaf:
Fluted Circle:
Heart:
Plaque:
Butter Emulsion:
Rolling Pin with Guides:
Americolor Bright White:
Chef Master White is can be an alternative
Projector:
Stand for Projector:
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
Scribe tool:
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Thanks for watching & Happy Baking!
Oreo Cookies! Recipe tutorial #Shorts
How to make soft and chewy Oreo Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple how to make Oreo Cookies!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
How to Make Simple Versatile Sugar Cookies
This recipe makes a simple, versatile vanilla sugar cookie; the dough is easy to roll and to work with and doesn’t spread when baking!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
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Ingredients
Sugar Cookies
1 cup unsalted butter softened to room temperature (226g)
1 cup sugar (200g)
1 1/2 teaspoons vanilla extract²
1 large egg
2 1/2 cups all-purpose flour (315g)
3/4 teaspoon baking powder
3/4 teaspoon salt
Sugar Cookie Frosting
3 cups powdered sugar, sifted (375g)
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
Instructions
Sugar Cookies
00:00 Introduction
00:22 Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
00:54 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:11 Gradually add dry ingredients into wet until completely combined.
01:46 Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).
Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours3
02:25 Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8 (for thinner, crispier cookies) or 1/4 (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.
03:13 Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4
Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on cookie sheet before moving and frosting.
Sugar Cookie Frosting
05:06 Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
If coloring the frosting, divide into bowls and color as desired at this point.
07:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
07:47 Pipe frosting on cookies and decorate with decorative candies, if desired.
Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)
Keep uneaten cookies sealed in an airtight container at room temperature.
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