How To make Holiday Sugar Cookies

How to Make Easy Classic Sugar Cookies for Decorating | NO Spread Rollout Sugar Cookies | UPDATED

This classic sugar cookie recipe is my go to! I use it for all my decorated sugar cookies. You can also easily add other types of flavourings to make it your own like I did in this video:

I remade this video for those of you who like a good short and sweet tutorial!

Ingredients:
2 cups salted butter
3 cups sugar
4 eggs
A dash of vanilla extract
6 cups all purpose flour
2 tsps. baking powder

Watch the full video for my method!

Here are my favourite baking essentials:
1. KitchenAid Stand Mixer (this one is my DREAM mixer):
2. A Set of Cake Tools:
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3. Heatproof Spatulas:
4. Edible Airbrush Machine AND Colours:
5. Set of Edible Food Gel Colouring:
6. Bench Scraper: Set of Spatulas:
7. Rolling Pin:
8. GOOD Quality Oven Mitts:
9. Cake Turn Table:
10. Metal Piping Tips:

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Christmas Ornament Cookie Decorating | Satisfying Cookie Decorating with royal icing

How To Make The Best Sugar Cookies

A guide to making the best sugar cookies:

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THE SOFTEST EASY SUGAR COOKIE RECIPE #shorts #christmas

#shorts #sugarcookies #easysugarcookierecipe CHECK OUT MY MERCH!!! With Christmas only 4 DAYS AWAY I thought I'd do you a solid and share my soft, fluffy, easy sugar cookie recipe so Santa has something yummy to munch on.

I've spent years trying to figure out how to make the best sugar cookies from scratch, ones that don't spread and don't get hard 10 seconds after you take them out of the oven and by golly I think I've found it.

You'll see a few unique ingredients in this recipe; almond extract, cream of tartar and sour cream, yes, sour cream. You might think I'm crazy but TRY this recipe and then let's chat. ;)

Comment below your favorite cookie flavor and if you're a huge cookie fan like me!!! Would you like to see more baking videos on this channel?!

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In this video Nicole Renard shows you how to make easy sugar cookies cookies from scratch! These cookies are super soft, chewy and perfect for beginners.

Gemma's Best Ever Sugar Cookies

Bake my Best Ever Sugar Cookies into any festive shape you like!
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Hi Bold Bakers! When the holidays roll around, there are certain recipes you need in your back pocket. You know, those recipes you can whip up in a flash and that are fan favorites. My Best Ever Sugar Cookie Recipe is exactly that. Cookies are so much fun to bake around the holidays because they are great for little hands to make and decorate, and you can even give them out as holiday gifts. So let’s get baking!

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GET THE WRITTEN RECIPE (includes instructions and measurements):

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.