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!
Let's be friends!
Facebook:
Twitter:
Instagram:
♥
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!
♥
Sugar Cookie Recipe Perfect for Decorations
This is a simple sugar cookie recipe great for covering in decorations. Just sweet enough to eat on their own but not too sweet to cover in candies, sugars and icing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
To make your own decorative sugar, follow this link.
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Let cookies sit 2 - 3 minutes before removing to a wire rack to finish cooling.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
How to Make Stained Glass Christmas Cookies
How to Make Stained Glass Christmas Cookies
Full Recipe:
Stained glass cookies are SO EASY to make and beautiful to look at. I love seeing light peek through the centers and yes, you can decorate your tree with them, or you might prefer snacking on them straight out of the oven! There are no wrong answers here.
To make them all you have to do is cut your sugar cookies with a negative space inside, then crush your favorite hard candy and sprinkle it in the middle. Try not to get any hard candy on the sugar cookie as it will look messy. Also you really need a silicone baking mat for this, not sure baking paper would work for the release but you can let me know in the comments if you've tried it!
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.
Winged Sparkling Heart Sugar Cookies on Kookievision
These winged hearts are finished off with a spritz of glitter and outlined with a bold black royal icing to really make them POP!
#wings #valentinesday #baking #sugarcookies #heart
-----
Welcome to Sweethart Baking Experiment's Kookievision experience on YouTube, where you are treated to a first hand view inside my cookie decorating workspace.
Kimberly Hart is the owner and baker behind Sweethart Baking Experiment in beautiful Goderich, Ontario, Canada! Baking specialties including hand decorated sugar cookies, gourmet cupcakes, and other sweet treats, are made right here in my home-based and health-inspected kitchen.
For my favourite sugar cookie dough and royal icing recipe, visit the How To section of my website:
►
Do you love my cookie videos and want to support the future of Kookievision? There are a few ways!
Check me out on Patreon, where you can donate to The Cookie Jar, which is only $1 per month:
►
Or you can find me on Ko-fi, and make a small one-time $3 coffee-sized Paypal donation:
►
Instagram ►
Facebook ►
Kimberly
aka Kookie
-----
Winged heart cookie cutter made by Wilton:
Music is Blue Skies by Silent Partner from the YouTube audio library.
Sugar Cookie Icing that's Easier to Make and Foolproof
This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.
Recipe:
Ingredients
3 cups powdered sugar, sifted (375g) (weigh before sifting)
3-4 Tablespoons milk (I use whole milk, but any kind will work)
2 Tablespoons light corn syrup (see note)
½ teaspoon vanilla extract
Gel food coloring (optional)
Additional candies and sprinkles for decorating (optional)
Sugar Cookie Recipe:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Gel food coloring (Affiliate Link):
Mixing bowls (Affiliate Link):
Piping Bags (Affiliate Link):
Instructions
00:00 Introduction
00:28 Combine powdered 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.
03:31 If coloring the frosting, divide into bowls and color as desired at this point.
04:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 4), 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).
05:14 Pipe frosting on cookies and decorate with decorative candies, if desired.
07:09 Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).
Notes
Corn Syrup
I highly recommend using light corn syrup for the firmest, glossiest finish on your sugar cookies. However, if you must omit it, you may, but note that the frosting will not dry quite as hard and you will likely need to add more milk to get the icing to the proper consistency. Glucose syrup may be substituted, but outside of that I am not sure of a substitute that would give the same effect.
Making Frosting in Advance
To make icing in advance, store in an airtight container with a piece of plastic wrap pressed directly against the surface of the icing. It will keep for several days and may be stored either at room temperature or in the refrigerator. Icing will need to be stirred again before using. It may be colored with food coloring before or after storing.
Facebook:
Instagram:
Pinterest:
Email List: