Christmas sugar cookies, roll-out dough with simple glaze icing
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***RECIPE, MAKES 4 DOZEN COOKIES***
3/4 cup (6 oz, 170g) butter, softened
2 eggs
1.5 cups (300g) sugar
1 tablespoon vanilla (if not using, replace with milk or water)
1 teaspoon kosher salt (or half that if you're using salted butter)
2 teaspoons baking powder
3 cups (360g) flour
powdered sugar
milk
sprinkles, food coloring, etc.
Mix the granulated sugar into the softened butter and then mix in the eggs until smooth. Put in the vanilla, salt, baking powder, and a third of the flour. Mix until smooth. Add the remaining flour gradually until smooth. Consider mixing in even more flour than indicated above, until you get a dough that's just barely sticky. Cover and refrigerate for at least an hour before rolling.
Heat oven to 350ºF/180ºC convection, or 375ºF/190ºC if you don't have a convection fan.
Dust a large work surface liberally with powdered sugar or flour. Roll out the cold dough, nice and slowly, rotating it very frequently as you go to make sure it doesn't stick to your work surface. When it's 2-3mm thick, use cookie cutters to punch out shapes. It works best if you push straight down then twist a little to release them.
Put all the cookies onto baking sheets lined with parchment — you can position them very close together. Gather up the trimmings into a ball, but get the ball cold again before rolling it out and punching out more cookies.
Bake until the edges just barely start to brown, about 20 minutes. Consider rotating the pans halfway through, especially if you don't have convection. Let the cookies cool throughly before decorating them.
To make your icing, put a lot of powdered sugar in a bowl and whisk in just enough milk to turn it into a smooth glaze — it won't take much. You can add food coloring to the glaze, but you may need to add more powdered sugar to balance the extra moisture.
Ice and decorate the cookies, and let sit overnight — the icing will harden and the cookie will soften.
Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
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!
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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:
Check out my channel for more great tutorials .
Thanks for watching & Happy Baking!
Easy Cut Out Sugar Cookie Recipe | Wilton
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Our roll-out cookie dough recipe is great for making cut-out cookies of all shapes and sizes! Durable and delicious, this cut-out sugar cookie recipe can easily be customized with your choice of fun colorful sprinkles or shades of royal icing. Have a cookie decorating party or gather the kids in the kitchen to bake and decorate Christmas cookies. No matter what the occasion, this sugar cookie dough is one you’ll find yourself coming back to again and again!
- Butter consistency: 0:37
- Making the cookie dough: 1:12
- Rolling the dough: 3:02
- Storing baked cookies: 6:14
Find the printable recipe here:
Read our blog post on How to Make Sugar Cookies:
#wiltoncakes #cookies #recipes
TOOLS & INGREDIENTS:
No-Color Almond Extract:
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HELPFUL COOKIE VIDEOS
How to Measure Ingredients Correctly:
Wilton Royal Icing Recipe:
How to Make Thinned Royal Icing For Cookie Decorating:
How to Decorate Cookies with Thinned Royal Icing:
Royal Icing Consistencies:
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Cut Out SUGAR COOKIES RECIPE
Vanilla Sugar Cookie Recipe. Easy Cut Out Sugar Cookies that don't spread! They make perfect Christmas cookies, and are perfect for all occasions!
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♥
Sugar Cookies Icing Recipe:
The Chewy Version:
Recipe in gr:
- 250 gr All Purpose Flour
- 2 tbsp Milk
- 140 gr Powdered Sugar ( If you are icing the cookies with royal icing only add 100 grams of powdered sugar to your cookie dough.)
- 150 gr very cold Butter
- 1/2 tsp good quality Vanilla
- 1/4 tsp Salt
The dough at first may seem like it won't come together, but keep mixing! If your flour has high protein content you can add 1/2 tsp more of milk.
_____________________________
Recipe in cups:
- 2 cups Flour
- 2 tbsp Milk
- 1 1/4 cup Powdered Sugar ( If you are icing the cookies with royal icing only add 3/4 cup powdered sugar to your cookie dough.)
- 1 1/3 stick of Very Cold Butter
- 1/2 tsp good quality Vanilla
- 1/4 tsp Salt
The dough at first may seem like it won't come together, but keep mixing! If your flour has high protein content you can add 1/2 tsp more of milk.
Enjoy!
♥
How To Make The Best Sugar Cookies
A guide to making the best sugar cookies:
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