How To make Sugar Cookies 5
3 1/2 c Butter
3/4 c Sugar
2 Eggs
1 ts Baking powder
1 tb Half & half cream
1 ts Almond extract
2 1/2 c Flour
Decorations: 1 Egg white
Sugar Sprinkles 1. Cream butter and sugar. Add eggs.
2. Add baking powder, then cream, then almond extract. Add flour, 1 cup
at a time. Blend together. 3. Refrigerate dough for at least 1-2 hrs.
4. Roll out on floured board. Cut in shapes or circles.
5. To decorate: Whip egg white until frothy. Brush on cookies.
Sprinkle sugar or sprinkles, or both. Transfer to cookie sheets. 6. Bake in 325 oven 8-10 min. Watch them carefully since they cook
quickly; don't over-brown. "Fun for a kid's party! For Chanukah cookies: Use star, dreidle and menorah-shaped cutters. Sprinkle with blue sugar and/or silver ball decors. SORUCE: "Alphabet Soup" cookbook from the Solomon Schechter Day Schools. -----
How To make Sugar Cookies 5's Videos
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.
CHEWY Vanilla Sugar Cookie Recipe
- Vanilla Sugar Cookies -
Every baker should have a good vanilla cookie recipe in their repetoire. Super soft and chewy, these sugar cookies are simple and easy to make!
Homemade Vanilla Extract -
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Vanilla cookies in grams:
- 140 gr All Purpose Flour
- 100 gr unsalted Butter ( Use good quality butter, I use 82% fat butter)
- 120 gr White Sugar
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 3/4 tsp Salt ( NOTE: I like my sugar cookies a bit salty. If you don't want to taste the salt, add only 1/2 tsp of salt.)
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- Sprinkles/white chocolate optional
Bake these for exactly 10 minutes and once cooled store in an air tight container.
____________________________
Vanilla cookies in cups:
- 1 cup + 1 tbsp All Purpose Flour
- 1 stick of unsalted Butter ( Use good quality butter, I use 82% fat butter)
- 1/2 cup + 2 tbsp White Sugar
- 2 Egg Yolks
- 1 tsp Vanilla Extract
- 3/4 tsp Salt ( NOTE: I like my sugar cookies a bit salty. If you don't want to taste the salt, add only 1/2 tsp of salt.)
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- Sprinkles/white chocolate optional
Bake these for exactly 10 minutes and once cooled store in an air tight container.
Enjoy!
♥
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
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!
Easy Cut-Out Chocolate Sugar Cookies | Just 5 Ingredients! | No Spread Cookie Recipe
No Spread 5 - Ingredient Cut Out Chocolate Sugar Cookies
:: Cook Me Food ::
These Chocolate Sugar Cookies are easy to make and perfect for any holiday decorating! They have slightly crisp edges with chewy, rich chocolatey centers! Cut them into festive shapes and dust them with powdered sugar, slather on some homemade frosting or even drizzle them with melted white chocolate.
You’ll need:
• 1 cup (225g) salted butter (at room temperature)
• 1 cup (200g) white sugar
• 1 medium to large egg
• 2 ¾ cup (358g) all-purpose flour (spooned & leveled)
• ½ cup (50g) unsweetened cocoa powder (preferably dutch- processed)
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 8-9 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.
Happy baking!
Thanks for watching!
The 5 Best Classic Cookie Recipes
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