Christmas Cookies! (Cut out sugar cookies)
These cut-out sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked.
NO CHILL time, make them soft OR crispy. Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain!
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:
If like this video please leave a thumbs-up and I invite you to SUBSCRIBE to my channel as it is through your support that I will able to make more videos. THANK YOU SO MUCH ????
???? Subscribe + Likes + Share + Enjoy!
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Make These INSANELY Delicious Sugar Cookies From Anna Olson
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Christmas Sugar Cookies with Easy Icing | Sally's Baking Recipes
My recipe for cut-out sugar cookies promises flavorful cookies with soft centers and crisp edges. You’ll enjoy this easy glaze icing, too. It’s a wonderful alternative to royal icing and makes decorating hassle-free.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #christmassugarcookies
• More of Sally's baking recipes:
Soft CUT OUT Christmas Sugar Cookies - perfect every time! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
½ cup unsalted butter (room temperature)
2 cups granulated sugar (400 grams)
⅔ cup sour cream (5-14%)
1 egg
2 teaspoons vanilla extract
4 cups all purpose flour (520 grams)
½ teaspoon baking powder
¼ teaspoon salt
Frosting (optional)
1½ cups powdered sugar
¼ cup melted butter
2 tablespoons milk
1 teaspoon vanilla (optional: will darken the frosting slightly)
Instructions
In a large mixing bowl, beat butter and sugar together until light and creamy, about 3-4 minutes.
Add sour cream, egg and vanilla and beat until combined, scraping down the sides as necessary.
Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
Optional: you can chill this dough for 1 hour or overnight if you prefer, and it will be a little easier to work with. This isn't necessary though, and the cookies will still keep their shape even if baked right away.
Preheat oven to 350 degrees F.
Roll out cookie dough on a large piece of wax paper to ¼ thickness (you can dust with a tiny bit of flour if necessary -- don't overdo it! If it is too sticky to roll, sprinkle a little flour on top -- the smallest amount possible). Cut out desired shapes and place on parchment-lined baking sheets.
Bake at 350 degrees F for 8-10 minutes, until they look slightly puffed and dry but are not yet browning at the edges. Don't overbake or they will become hard -- they may look slightly underdone in the center but will set up as they cool.
Let cool completely before frosting.
Sugar Cookie Frosting:
In a medium bowl, whisk together sugar, melted butter, milk and vanilla extract until smooth.
Spread over cooled cookies and decorate as desired. The frosting takes 1-2 hours to set, but I still recommend placing wax paper in between layers for stacking.
How To Make THE BEST Cut Out Sugar Cookies & Easy Hard Drying Decorating Icing // Lindsay Ann Bakes
????ALL-NEW VIDEOS:
????RECIPE BELOW OR HERE:
The perfect recipe for cookie decorating. These tender, soft cookies, with crisp, clean, perfect edges, are the perfect canvas for a flood of sweet icing on top. This dough is also super versatile and can be flavored with a little espresso powder or cinnamon, lemon zest, or even sprinkles! What I love most about these, is the baked cookies freeze wonderfully so you can make ahead of time, too. They're great for a kids cookie decorating activity, perfect for the holidays and a great custom treat for any kind of celebration.
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Cut-Out Sugar Cookies
Yield: about 2 dozen cookies
Ingredients
Roll Out Sugar Cookies
2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes
1 cup (192g) white granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
Confetti: Add 2 tablespoons sprinkles
Lemon: Add 1-2 teaspoons finely grated lemon zest plus
Chocolate Chip: Replace half of sugar with brown sugar and add 1 1/2 cups mini chocolate chips
Espresso: Add 2 tablespoons espresso powder
Spiced: Add 1 teaspoon pumpkin pie spice
Cookie Icing
1 cup powdered sugar
2-3 teaspoons milk or water
2 teaspoons corn syrup
1/4 teaspoon vanilla or almond extract
food coloring, optional
Directions
Cookies:
In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary.
Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night.
When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months).
Icing:
Whisk together all ingredients until smooth and thick. Divide icing into separate bowls, if desired and add food coloring until you have reached your desired color. Transfer to a plastic ziploc bag for easy piping and snip off a tiny piece of the corner of the bag. Pipe an outline onto tops of cooled cookies. Once dry, add an additional teaspoon of milk or water to the icing to flood the rest of cookie in with icing. Decorate as desired. Let dry overnight.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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