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!
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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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Dont Peek! Sugar Plum Recipe with Miss Kitchen Witch
This Festive season, enjoy delicious Sugar Plums with this simple recipe-- but be careful! There are those who may gobble them up before you can!
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More Magic at: MissKitchenWitch.com
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Music from Kevin MacLeod: incompetech.com
Professional Baker Teaches You How To Make SUGAR PLUMS!
Old-Fashioned Sugar Plums are on the holiday menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes about 2 ½ dozen
Prep Time: 20 minutes
Cook Time: 0
Ingredients
1 ½ cups (150 g) walnuts, lightly toasted*
1 cup (175 g) pitted prunes
1 cup (150 g) dried cherries
½ cup (75 g) raisins
½ cup (80 g) pitted dates
3 pieces (20 g) candied ginger, chopped
zest of 1 orange
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (1.5 g) ground anise seed
¼ tsp (1 g) ground clove
¼ tsp (1 g) ground allspice
granulated or decorator’s sugar, for rolling
Directions
1. Pulse the walnuts, prunes and cherries first, until the walnut pieces become the texture of crumbs. Add the raisins, dates, candied ginger, orange zest, cinnamon, ginger, anise seed, clove and allspice and pulse until evenly texture (the mixture will not come together like a dough.)
2. Transfer the mixture to a bowl and scoop spoonfuls of the mixture and shape into balls by rolling in your palms. Roll the sugar plums in sugar to coat completely and place each in a paper cup. Store the sugar plums in an airtight container.
The sugar plums will keep up to a month in an airtight container.
* To toast the walnuts, preheat the oven to 350 F (180 C). Spread the walnuts in a single layer on a baking tray or pie plate and toast for about 15 minutes, until they brown a little. Cool before using or storing in an airtight container.
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#OhYum #SugarPlums
Sugarplums! (How to Make This Christmas Classic)
Yes, sugarplums are an actual thing. I had never eaten these until my guy made them the first Christmas we were together. Now I need a bottomless supply every holiday season... Amazingly bright & flavourful, they're a refreshing break from all the rich baked goods during this time of year. Plumb in old English used to encompass any & all dried fruit (think plum pudding.) Sugarplums were originally whole candied plums but have come to signify any concoction of dried fruits rolled into balls then coated in coarse sugar or fine coconut. This recipe is our favorite; the combination of clementines, candied ginger, dried apricots & cranberries is truly a Christmas explosion in your mouth! Try to find organic dried cranberries; the difference is like night and day. Red glacé cherries can also be used in their place if you don't mind all the sugar & food colouring. Adapted from the Canadian Living Christmas Book circa 1993. The amount shown is double the recipe below. You'll need:
250g dried apricots, cut into strips
1 tsp clementine zest
1/3c clementine juice
2T honey
50g candied ginger, diced
1/2T apricot brandy (optional)
2T dried cranberries, finely chopped
medium unsweetened coconut
In a small heavy saucepan, combine apricots, tangerine zest, juice & honey. Cover & bring to a simmer. Reduce heat to low & cook, stirring frequently, for about 10 minutes or until very tender & shiny. Uncover & cook, stirring, 3-4 minutes longer or until liquid is absorbed. Remove from heat; stir in ginger & apricot brandy, if using. Let cool slightly
Transfer to food processor; purée until smooth. Transfer to a bowl & stir through the chopped dried cranberries. Cover & chill at least 30 minutes or overnight.
Place coconut in a wide bowl. Drop in teaspoonfuls of the apricot mixture ensuring each is covered with coconut. Using hands, shape into balls. Place on a parchment lined baking tray. Cover loosely with parchment paper & let stand for 2 days in a cool, dry place. They improve with age, really best after about a week of air drying.
Christmas Spiced Cookies | Christmas Cookies | Holiday Baking | Easy Spiced Cookies Recipe
That feeling when your home smells heavenly with all the spiced baking going on.. Christmas is coming soon people ????????
This recipe is my own. I've been making these cookies for as long as I can remember. They might not look attractive but when you bite on to one its like Christmas in your mouth ????????????
Makes 24 cookies
You'll need:
120g butter
225g self raising flour
1/2tsp cinnamon
1/2tso nutmeg
120g caster sugar
1 egg
Store them in an airtight container.
How to make self raising flour
Why not try these recipes...
????PUMPKIN SPICE CUPCAKES
????PEPPERMINT CHOC CHIP COOKIES
????AUTHENTIC GOAN DODOL
????NUTELLA CHRISTMAS TREE
????MERINGUE CHRISTMAS TREES
????GINGERBREAD HOUSE
????PEPPERMINT CHOCOLATE CHIP COOKIES
Thanks for watching! and thank you for always showing continuos support! Please do LIKE, SUBSCRIBE and SHARE our videos with your family and friends. We love it when you do❤️????????
Join us on our fb group and share your kitchen adventures.. We love to see what's cooking in your kitchen
Music Credits******************************************************************************
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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#Christmascookies
#Spicedcookies
CHRISTMAS Cookies - EASY RECIPES for Gingerbread and Sugar Cookies
These are the BEST two of the cutest CHRISTMAS COOKIES you’ll want to make every year because they are seriously super easy to make, and they’re soft and buttery with just the right amount of Christmas spices. Oh, and did I mention they’re so darn cute too? Really, just perfect for this special season. The best part is decorating them, something for the whole family to enjoy.
Wishing you all a Merry Christmas and a Happy New Year! Stay safe, healthy and keep on baking!
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Click on these timestamps to go straight to:
Gingerbread Cookies | 1:02
Sugar Cookies | 4:20
Cookie Icing | 12:58
#christmascookies #gingerbreadcookies #sugarcookies
GINGERBREAD COOKIES Ingredients:
¾ cup (185 g) butter, softened
¾ cup (150g) packed brown sugar
2/3 cup (187g) molasses
1 large egg
1 tsp. (5g) pure vanilla extract
3 ¼ cups (418g) flour
1 Tbs (15g) ground ginger
1 tsp (5g) baking soda
1 tsp (5g) ground cinnamon
½ tsp (2.5g) ground cloves
¼ tsp ground nutmeg
½ tsp (2.5g) salt
SUGAR COOKIES Ingredients:
1 cup (227g) butter, softened
1 cup (200g) granulated white sugar
2 tsps (10g) pure vanilla extract
1 large egg
3 cups (384g) flour
¾ tsp (4g) salt
½ tsp (2.5g) baking powder
Cookie Icing:
1 cup (200g) powdered sugar
3-4 Tbs milk or water
1-2 tsp vanilla extract (almond extract is good too)
Bon-Appétit!
Zencefilli Kurabiye: 1:02 dakika'ya bakınız
185 g oda sıcaklığında tereyağı
150g esmer şeker
187g pekmez
1 büyük yumurta
1 tatlı kaşığı vanilya ekstresi (vanillin)
418g un
15g toz zencefil
1 tatlı kaşığı (5g) karbonat
1 tatlı kaşığı (5g) toz tarçın
½ tatlı kaşığı (2.5g) toz karanfil
¼ tatlı kaşığı (bir tutam) toz muskat
½ tatlı kaşığı (2.5g) tuz
Şeker Kurabiyesi: 4:20 dakikaya bakınız
227g oda sıcaklığında tereyağı
200g toz şeker
2 tatlı kaşığı(10g) vanilya ekstresi (vanillin)
1 büyük yumurta
384g un
1 tatlı kaşığından çok az (4g) tuz
½ tatlı kaşığı (2.5g) kabartma tozu
Kurabiye Kaplaması: 12:58 dakikaya bakınız
1 bardak (200g) pudra şekeri
3-4 yemek kaşığı süt yada su
1-2 tatlı kaşığı vanilya ekstresi (vanillin)
Her iki Kurabiyenin tam yapılışı için, lütfen video’ya bakınız.
Tereyağı ve şekeri bir mikser ile harmanlayıncaya kadar karıştırın. Yumurta, vanilya (ve zencefilli kurabiye ise, pekmezi) ekleyip karıştırın.
Başka bir kapta, kalan kuru malzemeleri karıştırıp, ıslak malzemelere azar azar ekleyip, orta hızda karıştırın. Lütfen, çok karıştırmayın yoksa çok sert bir hamur elde edersiniz. Hamurunda çok az unu görürseniz, yeterli kadar karıştırdınız demektir.
Hamuru bir top haline getirip, ikiye bölüp, iki disk şekline getirip, streç filmi ile kapatıp, buzdolabına en az bir saat bekletin (yada bir gece önceden buzdolabında saklayabilirsiniz)
1 saat sonra, hamurun bir tanesi açıp 10 dakika oda sıcaklığında bekletikten sonra, hafif unlanmış tezgahın üstüne merdane yardımıyla hamuru açın (1/4’’ yada 13 millimetre) açın. Direk buzdolabına koyabilen bir plastic altlığı üzerine hamuru açarsanız, buzdolabına koymak çok daha kolay olacaktır. Eşit kalınlıkta olmasına özen gösterin ki eşit şekilde pişsin.
İstediğiniz kurabiye şekil kalıplarıyla hamura bastırın fakat çıkartmayın. Tekrar 10 dakika buzdolabına yada buzluğa atın ki sertleşsin ve bu şekilde fırında hemen eriyip yaymasın. Fırını 175 C ısıtın.
Buzdolabı yada buzluktan çıkartığınız kurabiyeleri fırın kağıdıyla kaplanmış fırın tepsisine yerleştirin ve Zencefilli kurabiyesi için 9 dakika, Şeker kurabiyesi için 6 dakika kadar pişirin. Tüm fırınlar farklı olduğu için, dikkatli olmanıza tavsiye ederim. Çok hafif kızarıklık görünce, fırından çıkartın ve kurabiyelere dokunmadan en az 20 dakika soğumaya bırakın.
Kaplama için, pudra şeker, sütü ve vanilyayı karıştırıp, soğumuş kurabiyelerinin üstlerine istediğiniz şekilde süsleyin.
Afiyet Olsun!
Umarım beğenirseniz ☺ Lütfen kanalıma abone olmayı unutmayın!
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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