How to Make Easy Sugar Cookies with Decorations
Test cook Dan Souza makes Julia a festive recipe for Easy Holiday Sugar Cookies.
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. 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. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
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 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. Transfer the dough into a piping bag. I am using 1M tip. 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.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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Easy Vanilla Spritz Cookies in minutes!
Need a lot of cookies in a hurry? You can't beat Vanilla Spritz cookies for easy! Using a cookie press, and decorating these to taste is the quickest easiest way to create a large number of cookies really quickly! And the recipe is so simple and quick, anyone can do it! You can put together delightful cookies everyone can enjoy in just minutes!!
Chapters:
0:00 Introduction
0:08 Influences
1:13 Ingredients
1:41 Method and Create
6:01 Experience
Did you try this recipe? How did it turn out for you? Let me know in the comments below and don’t forget to like and subscribe!
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Spritz Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Spritz Cookies. Spritz Cookies, also known as Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas cookie, not only in Scandinavia, but also here in North America. They have a lovely sweet and buttery vanilla flavor with a texture that is tender crisp. As their name implies, Spritz is German for spritzen meaning to squirt, which is exactly what is done with this cookie dough. By that I mean we make these cookies using a cookie press (gun).
There is a newer version of this video here:
Link to the cookie press used in the video: #ad
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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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Unauthorized usage or stealing this video is prohibited.