How To make Slice& Bake Sugar Cookies
2 cups butter or margarine -- softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
6 cups flour
1 teaspoon baking soda
Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream butter or margarine and sugar. Beat in eggs, vanilla and lemon extract until light and fluffy. In a large bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough. Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut dough into slices or chunks. Sprinkle slices lightly with sugar, if desired. Bake 8 to 10 minutes until edges start to brown. Remove cookies from baking sheets and cool on wire racks. Can also roll out and cut with cookie cutters.
How To make Slice& Bake Sugar Cookies's Videos
Slice and Bake Cookies Secrets to Success
Learn how to make classic (and easy!) slice and bake cookies. These rolled sugar cookies are great for holiday baking or any occasion and are delicious! By watching the video you will learn great techniques and ideas on how to jazz up your slice and bake cookies.
Watch as our Test Kitchen expert demonstrates how to create professional looking slice and bake cookies. You will learn useful techniques to create and prep chilled cookie dough along with useful slicking techniques. By following these secrets to success your slice and bake cookies are sure to be a hit!
Better Homes and Gardens adds a festive twist to any get together and has tips and techniques for every type of baker, from pros to novices. Get expert techniques for baking bread, muffins, scones, cookies, cakes, and pies. BHG is the quick and easy way to access decorating and cooking ideas -- all in one spot.
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Christmas Cookies ???????? SLICE & BAKE! (Santa, boots & wreath cookies) | Holiday Cookies Recipe
Today, I am sharing how to make 3 kinds of slice-and-bake Christmas cookies: Santa, Santa boots, and wreath cookies! Last year, I made slice-and-bake Christmas tree cookies. This time, I tried to simplify the process a little bit more so that you can make them with less effort! I hope you’ll enjoy watching the tutorial!
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???? The Ingredients:
Makes about 50-55 cookies.
• Unsalted butter: 226g | 8oz (2 US sticks)
• Powdered sugar: 160g | 5.6oz
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g | 12.3oz
• Almond flour: 70g | 2.5oz
• Colorings: Red, green, orange, and brown. (Or add any color you like!)
• Sprinkles: Your choice!
Egg wash:
• Egg white: 1
• Water: about the same amount as egg white
* All the 3 logs were about 15cm | 5.9 long and the diameter was about 4cm | 1.6. You can change the size and length as you like!
* Slice the logs with about 5mm | 0.2 intervals.
???? Bake at 350F/176C for about 7 mins. Turn the temperature down to 330F/165C and bake for another 7 minutes or more until the edge is slightly toasted.
*Adjust the time & temperature depending on the oven and the size of your cookies.
* Chill all the cookie dough in a fridge (preferably freezer) until right before baking so that cookies can hold nice shapes.
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Mesh Silpat
Stand mixer
Gel/Paste food colorings
???? Other holiday cookies:
Christmas Tree Cookies
10 Holiday Cookies from 1 Dough
Chocolate Snowball Cookies
???? Other yummy holiday desserts:
Holiday Macarons | 4 Pies Flavors
Pumpkin Spice Chiffon Cake
Apple hand pies
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#christmascookies #holidaycookies #holidaybaking
Cherry Pie Sugar Cookie Cups | Easy Christmas Cookie Recipe
Cherry Pie Sugar Cookie Cups are easy and beautiful cookies to make for Christmas this year!
Cherry Pie Sugar Cookie Cups
(original recipe from lemontreedwelling.com)
1-16 oz. tube refrigerated sugar cookie dough
1/2 c. granulated white sugar
1-21 oz. can cherry pie filling
1 c. powdered sugar
1 Tbsp. unsalted butter, melted
1-2 Tbsp. milk
Preheat oven to 350*. Cut the cookie dough into 24 even slices. Pour 1/2 c. granulated sugar onto a plate or shallow bowl. Roll each slice of cookie dough into a ball. Roll each ball into the sugar to coat evenly. Spray a 24 cup mini muffin tin with baking spray then place one dough ball into each cup. Bake at 350* for 15 minutes. Remove from the oven and press the inside of each cookie cup down (if necessary) to create a well. Spoon about 1 Tbsp. of cherry pie filling into each cookie cup. Bake for 3-4 minutes. In a small bowl, whisk together the powdered sugar, melted butter and milk until it is smooth and pourable. Drizzle the glaze over the cookie cups. Cool completely before eating. Store in the refrigerator. ENJOY!
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#christmascookies #cherrypie #sugarcookies
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SLICE & BAKE! ???? SHAMROCK COOKIES | Saint Patrick's Day Cookies
Today, I am sharing how to make lucky clover slices and bake cookies. This is a perfect cookie to gift to someone you want to encourage and share hope and love. Even if you don’t bake them, I hope you’ll enjoy watching the video and get good vibes!
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INGREDIENTS:
Enough amount for about 45 5cm(2inch) cookies *finished size is about 5cm(2inch). It’s about 4cm(1.6 inches) wide before baking.
• Unsalted butter: 226g (8oz, 2 US sticks)
• Powdered sugar: 170g (6oz)
• Salt: 1/4 tsp
• Whole large egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Almond flour: 80g (2.8oz)
• Cake flour: 340g (12oz)
Divide the dough into half - Use one for plain and the other for green.
• Matcha powder: 1/2 teaspoon (optional)
• Green coloring. As much as you like!
Egg wash:
• Egg white: 1
• Water: 30g (1oz)
Bake at 340F | 170C for about 10 mins, turn the temperature down to 330F | 165C, and bake for another 10 mins or until the edge is slightly toasted.
*Adjust the time and temperature depending on the oven and the size of your cookies.
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The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[STAND MIXER]
[AMERI FOOD COLORINGS]
[MESH SILPAT]
by Silpat:
by Glitz Star:
[MATCHA POWDER]
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[STRAWBERRY MOUSSE]
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
[CREAMY CARAMEL CUSTARD PUDDING]
[FLUFFY YET RICH CHOCOLATE CAKE]
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#shamrockcookies #sugarcookies #cookierecipe #buttercookierecipe #iceboxcookies #clovercookies #saintpatrickcookies
Slice and Bake sugar cookie recipe
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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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