Cut Out Sugar Cookies | Sally's Baking Recipes
With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft cut out sugar cookies. Use your favorite cookie cutters and have fun decorating!
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EASY & DELICIOUS CHOCOLATE CHIP SUGAR COOKIES/ Chocolate Chip Roll Out Cookies that hold their shape
THE BEST CHOCOLATE CHIP SUGAR COOKIE RECIPE! These cookies are so easy and delicious, with just 2 simple changes to my traditional sugar cookie recipe. They have all the yummy flavors of your favorite chocolate chip cookie but can be rolled out, cut out, and decorated!
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The Best Sugar Cookies to Decorate with Royal Icing (No Spread!!)
If you´re curious to see how I make my cookies, and how they keep their shape, well look no further! I use a common recipe but have made a few simple tweaks to make these delicious, no spread cookies a sure hit!
My favourite part is that it calls for brown sugar (I prefer using dark brown sugar), it gives it so much flavour and a beautiful golden colour. These cookies are great for decorating with royal icing as they can be handled and transported easily without worrying that you´ll break them but still maintain a softer bite! They aren´t too sweet, so once they are iced, they taste amazing. And if you're scared of too much puff, you can reduce the amount of baking powder from 1tsp as said in the video to 1/2 tsp.
The changes I've made to the recipe:
- add dark brown sugar instead of golden brown sugar
- add 2 teaspoons of butter emulsion flavouring in addition to the vanilla
- add 1/2 to 1 teaspoons of baking powder instead of 1/4
Watch until the end so you can get all the tips I´ve learnt to get those perfect cookies.
The recipe is by Lila Loa (with a few tweaks of my own) and can be found here:
If you´re looking for my royal icing recipe, you can find it here:
This recipe can also be flavoured with any of your favourite extracts or emulsions. Lots of popular ones almond, lemon or a mix of both!
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Thanks for watching & Happy Baking!
EASY SUGAR COOKIE RECIPE ~ PERFECT FOR CUT OUT COOKIES
This recipe makes a simple but versatile vanilla sugar cookie with only a few ingredients and no fancy techniques. The dough is easy to work with, you'll be able to roll & cut with ease and they are bound to be the perfect 'go to' cookie recipe for any holiday cookies ????????
This recipe requires chilling your dough, and yes I know, chilling is a pain....BUT rest assured that your patience will be paid off afterwards. I found chilling my cookie dough before and after cutting really helps to prevent spreading during baking. It also makes your dough very easy to manage when it comes time to roll it out and to cut out with perfect defined edges....so trust me when I tell you that it is well worth the wait! ????????????
????NOTE: makes approx 2 dozen of cookies (depending on cutter sizes)
???? INGREDIENTS:
175 grams icing sugar/powdered sugar [US Conversion: 1 ½ Cups]
225 grams salted butter (room temperature) [US Conversion: 2 Sticks or 1 Cup]
1 egg (room temperature)
2 teaspoons vanilla extract (or any flavour your prefer)
1 teaspoon baking powder
420 grams all-purpose flour [US Conversion: 3 ¼ Cups]
???? INSTRUCTIONS:
▪ Cream together butter and icing sugar.
▪ Add eggs and vanilla extract and mix well.
▪ Sift together flour & baking powder, add to the mixture little by little until well incorporated.
▪ Wait approximately 30 - 60 mins before working with the dough as it will firm up slightly.
▪ Roll the dough between baking paper and put it into the fridge for a few hours this will help prevent spreading. When the dough is a bit firmer, take it out of the fridge and cut into desired shapes (lightly dust with flour if necessary).
▪ Place the cut out cookie dough into a baking tray then put it into the fridge again for another 1-2 hours, this will also help prevent spreading.
▪ Bake cookies at 180° Celsius for approx 10-12 minutes (times may vary slightly depending on your oven). Note: Each oven is different, I would recommend you get to know your oven and adjust the time accordingly.
???? USEFUL TIPS for making perfect sugar cookies:
???? Ensure that you ALWAYS use room temperature butter, in the video i have shown you how to check if your butter have reached the correct room temperature, I can't stress enough on how important this is! Test your butter by pressing it, they should give slightly but it should still hold its shape. If you use butter that have melted too much and too soft you will end up with a dough that is too soft and hard to work with.
???? When its time to cut your cookie dough, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. I usually divide my dough into half before rolling them (you would have seen this in my video) and when it comes to re-rolling your scraps after your first cut, I usually add the second half from my un-rolled dough with the scraps and knead them together, then re-roll and cut again.
???? Chill your dough if you want a perfect cut out cookies with define edges. I can't tell you how much chilling really helps my dough to retain they shape and prevent spreading, so for those of you who are impatient out there....if you want perfect cut out cookies I'm afraid you will have to wait and practice being patient LOL
???? If you want to print this recipe, you can find the written recipe on my website, here is the link:
My Mixer is Breville Bakery Boss (in Champagne colour):
Adjustable Rolling Pin:
All my cookies decorated with Royal icing, so if you are NEW to cookie decorating, these video tutorials will help you in your cookie decorating journey:
????How to make Royal Icing:
????Royal Icing Consistency:
????Cookie Decorating Tips:
????Top 10 Cookie Decorating Tools:
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???? Subscribe + Likes + Share + Enjoy!
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Music | Run Away by Declan DP
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Christmas sugar cookies, roll-out dough with simple glaze icing
Thanks to Trade Coffee for sponsoring this video! Get 30% OFF your first bag of coffee with Trade Coffee when you click here:
***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.
How to Make Simple Versatile Sugar Cookies
This recipe makes a simple, versatile vanilla sugar cookie; the dough is easy to roll and to work with and doesn’t spread when baking!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
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Ingredients
Sugar Cookies
1 cup unsalted butter softened to room temperature (226g)
1 cup sugar (200g)
1 1/2 teaspoons vanilla extract²
1 large egg
2 1/2 cups all-purpose flour (315g)
3/4 teaspoon baking powder
3/4 teaspoon salt
Sugar Cookie Frosting
3 cups powdered sugar, sifted (375g)
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
Instructions
Sugar Cookies
00:00 Introduction
00:22 Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
00:54 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:11 Gradually add dry ingredients into wet until completely combined.
01:46 Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).
Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours3
02:25 Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8 (for thinner, crispier cookies) or 1/4 (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.
03:13 Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4
Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on cookie sheet before moving and frosting.
Sugar Cookie Frosting
05:06 Combine 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.
If coloring the frosting, divide into bowls and color as desired at this point.
07:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 5), 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).
07:47 Pipe frosting on cookies and decorate with decorative candies, if desired.
Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)
Keep uneaten cookies sealed in an airtight container at room temperature.
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