My Favourite Butter Cookies for Christmas | Spritz Cookies
My Favourite Butter Cookies for Christmas | Spritz Cookies – I know I’m early for a Christmas recipe this year because I’m so excited about Christmas. I can’t wait to share these cute looking and scrumptious cookies with you. I understand everyone is busy during this season. These cookies are fairly easy to make, you don’t need a lot of ingredients. There is no need of special tools but a piping tip and piping bags. I hope you’re give it a try to make these wonderful cookies with me. They are awesome for giveaway and very good shelf life too which can last for at least 3-4 weeks. Wishing you a Happy Thanksgiving and a Merry Christmas in advance!
Enjoy! FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven? It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. (Do not over add the flour, as they should stay a little wet and sticky as shown in the video.
Can I refrigerate the cookie dough so that they won’t flattened in the oven?
There is no need to refrigerate, just bake straight away as soon as you’re done piping. The cookies will not melt down or flattened as long as the consistency of the dough is right.
Ingredients:
this recipe yields about 12-15 cookies (depending on the size of the piping)
• Teddy Bear Cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) caster sugar
¼ tsp salt
1 egg yolk [OR Substitute with 20g [1½ tbsp] plain yogurt]
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Red food colouring
Piping tip: 2C
20g [2 tbsp] milk chocolate, melted
Icing Sugar Frosting (2 tbsp icing sugar + 1 tsp water or lemon juice)
• Christmas Tree Cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) caster sugar
¼ tsp salt
1 egg yolk [OR Substitute with 20g [1½ tbsp] plain yogurt]
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
5g [2 tsp] green tea powder
Green food colouring
3g [1 tsp] cocoa powder
Piping tip: 2C
80g [½ cup] white chocolate, melted
Coloured sprinkles
Instructions:
Teddy Bear Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix on high speed for at least 1 minutes or until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Scoop a quarter of the dough in a smaller bowl. Add a few drips of red food colouring. This is for the Christmas hat later.
6. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
7. Pipe the bears as shown in the video. Apply pressure while piping to prevent dough breaking or unsmooth.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate for the eyes and nose.
11. Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice. This is for the hat cotton ball and lining.
12. Cookies are ready to serve.
Christmas Trees Cookies
1. Repeat the same dough as the above. (no. 1-4)
2. Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
3. Sift 2 tsp of green tea powder. If you do not have green tea powder, you can also add the green food colouring. Mix until well combined.
4. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
5. Pipe the bears as shown in the video. Apply pressure while piping to prevent dough breaking or unsmooth.
6. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
9. Cookies are ready to serve.
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Butter Cookies / Holiday Butter Cookies (Banh Bo)
Sharing a delicious and easy Butter Cookies recipe. Decorate with colored sugar, sprinkles and assorted candies for delectable and festive holiday treats.
Written recipe:
Tools used in this video:
KitchenAid Stand Mixer
Oxo Cookie Press
Oxo Cookie Sheet
Oxo Cookie Spatula
Wire Cooling Rack
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Ingredients:
Dough:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/4 tsp salt
1 large egg, at room temperature
1/2 tsp vanilla extract or 1/4 tsp Pandan paste
2 cups all-purpose flour
Decorations:
sprinkles and nonpareils in holiday colors
sanding sugar: red, green, white and blue
assorted candies in holiday colors
Yields: 6 dozen cookies
Nguyên liệu:
170 g bơ không muối, nhiệt độ phòng
100 g đường
¼ m. cà phê muối
1 trứng lớn, nhiệt độ phòng
½ m. cà phê tinh dầu vani hay ¼ m. cà phê tinh dầu lá dứa
260 g bột mì đa dụng
Được: 6 tá bánh
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Soleils (Parisian Butter Cookies)
These butter cookies draw from the famous ones at Poilâne in Paris, as well as a lemon-scented version from Root Baking Co. in Charleston, S.C. They're extra easy to roll out with our top-selling Lovely Baking rolling pins set, available in the Food52 Shop! GET YOUR ROLLING PINS ►►
Makes: around 50 cookies
INGREDIENTS
3/4 cup unsalted butter, at room temperature (170g)
1/2 cup plus 2 tablespoons granulated sugar (140g)
1 egg, at room temperature
1 lemon zested (or other citrus), if desired
1 teaspoon vanilla extract (4g)
2 1/4 cups unbleached all purpose flour (300g)
1/2 teaspoon table salt (2g)
FULL RECIPE HERE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Air Fryer Butter Cookies | 3 Ingredients Butter Cookies Recipe
Air Fryer Butter Cookies | 3 Ingredients Butter Cookies Recipe
Easy Butter Cookies Recipe:
1 stick butter(softened)
1/3 cup powdered sugar
1 cup flour
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Martha Stewart Bakes 12 Cookie Recipes: 3 Episode Supercut | Martha Bakes Classic Episodes
Martha Stewart bakes 12 cookie recipes during 3 back-to-back episodes of Martha Bakes, featuring some of our favorite cookie recipes that will inspire all of your holiday baking. Plus, Sarah Carey will be answering all of your baking questions in our live Q&A chat! Chat with fellow bakers, ask your baking conundrums, and share your favorite Martha Bakes recipes during this hour-long special. Grab your mixers, prep your baking sheets, and pre-heat your oven - you’re in for one holiday cookie-baking extravaganza!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Welcome to the Martha Bakes Holiday Cookie Watch Party
0:30 A Few of Martha’s Favorite Cookie Recipes
1:03 How to Make Breakfast Cookies
6:45 How to Make Coconut Macaroons
10:48 How to Make Brown Butter Cookies
13:30 How to Roll Cookie Dough into a Log / Cylinder
17:28 How to Make Graham Crackers
24:15 Introduction to Bar Cookies
24:55 How to Make Peanut Butter and Jelly Bars
31:17 How to Make Dark-Chocolate Spelt Brownies
35:47 How to Make Pecan Bars
42:13 How to Make Dried-Fruit & Nut Health Bars
48:32 Intro to Classic Cookie Recipes
49:29 How to Make Brown Sugar Chocolate Chip Cookies
55:00 How to Make Old-Fashioned Lemon-Sugar Cookies
58:23 How to Make Chewy Chocolate Ginger Molasses Cookies
1:04:22 How to Make Sablé Cookies
A Few of Martha’s Favorite Cookie Recipes:
Graham Crackers-
Brown Butter Cookies -
Breakfast Cookies-
Coconut Macaroons-
Bar Cookie Recipes:
Pecan Bars -
Dried Fruit and Nut Health Bars-
Peanut Butter and Jelly Bars-
Dark Chocolate Spelt Brownies-
Classic Cookie Recipes:
Alexis's Brown Sugar Chocolate Chip Cookies -
Old Fashioned Sugar Cookies -
Chewy Chocolate Ginger Molasses Cookies -
Sable Cookies -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Bakes 12 Cookie Recipes: 3 Episode Supercut | Martha Bakes Classic Episodes
Spritz Butter Cookies: The Perfect Christmas Cookie!
These German spritz cookies or cookie press cookies are so easy to make and are fun to decorate. These are gluten free cookies using almond flour, butter and almond extract.
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Spritz Almond Butter Cookies
Ingredients:
2 ¼ cups almond flour, extra fine, blanched
3 Tbsp. Bob’s Red Mill 1 to 1 baking flour (gluten free)
1 tsp. Baking powder
7 Tbsp. softened butter
1 tsp. Almond extract
1 large egg
¼ tsp. Salt
Direction:
Preheat oven to 350 degrees F.
In a medium bowl combine the dry ingredients: the almond flour, 1 to 1 baking flour, baking powder and the salt. Stir and set aside.
In a mixing bowl, I used my kitchen aid mixer but any will do, add the butter and sugar and mix until light and fluffy.
Add the egg and the almond extract to the mixer and blend at medium speed until fully incorporated.
Add ½ of the flour mixture and mix until just combined. Add the second half and mix again until just combined.
Scrape down the bowl and pour the batter onto some plastic wrap. Cover the dough and place it into the refrigerator to chill for 20 minutes.
After 20 minutes take the dough out and cut off just enough dough to fit into a cookie press. I used some plastic wrap to roll the dough into a cylinder.
Place the dough into the press and attach your favorite disk. Click to push the dough down into the press and place the press onto a cookie sheet and click one click to press the dough out and make a cookie. Be sure to lift slowly.
Press out all the cookies and add sprinkles, colored sugar, or chocolate chips and bake in a 350 degree oven for 7 to 8 minutes or until the bottom of the cookies are golden brown.
These are best eaten warm out of the oven and will keep for 3 to 4 days. If placed in a ziploc bag they do become more soft. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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