![]() Sifter or a Fine Mesh Strainer to ensure there are no lumps in the sugar.Please refer to my disclosure page for more information about these affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. The Speckled Palate participates in affiliate programs. Top either icing with your favorite sprinkles or colored sugar, if desired.What do I need to make this Easy Sugar Cookie Icing? Drizzle it over the cookies for a sweet pop of flavor. If you prefer to decorate these cookies with a simpler glaze, whisk together 1/2 cup plus 1 tablespoon powdered sugar and 1 tablespoon milk or almond milk. You can find the recipe I use in the recipe card below! You can also loosen it to fill in shapes as needed. My preferred sugar cookie icing is royal icing because it’s easy to pipe into defined lines. Otherwise, the frosting will melt! I like to make my cut-outs a few days in advance and then freeze the baked cookies to frost on another day. It’s tempting to start decorating these guys right away, but your cookies need to be at room temperature before you decorate them. Wait for them to cool completely before decorating.Let the cookies set up for a full 2 minutes before transferring them to wire racks to cool completely. Let the cookies rest on the baking sheet for 2 minutes after they come out of the oven. If you move them too early, they will crumble.You don’t want cookies on the bottom rack to burn before the top rack starts to brown! Bake one sheet at a time. Because temperatures vary throughout an oven, bake one sheet at a time for the most even cooking.If the dough is too stiff to work with when it comes out of the fridge, let it rest for 5 minutes at room temperature before you start rolling it out. We tested baking these sugar cookies after just one hour of chilling, and here’s our takeaway: don’t cut the chilling time short! Their warm, tangy flavor improves exponentially when they chill for an extra hour. Let each batch rest on the baking sheet for 2 minutes before transferring to wire racks to cool completely. Bake, one sheet at a time, for about 10 minutes, until the cookies are just beginning to brown around the edges. Transfer the cut-outs to several cookie sheets lined with parchment paper or silicone mats. Re-roll the dough, as needed, to get as many cut-outs as you can! Once you’ve rolled out the dough, use cookie cutters to cut out your desired shapes. If it gets much thinner, the cookies will be crispy instead of soft. To get thick, soft sugar cookies, aim for it to be about 1/4-inch thick. Be careful not to roll the dough too thin. Shape the sugar cookie dough into 2 disks, wrap both in plastic wrap, and transfer them to the fridge to chill for 2 hours.Īfter the dough has chilled, use a rolling pin to roll it out on a lightly floured surface. Beat in the egg, vanilla and almond extracts, and lemon zest, and then add the flour mixture, 1/3 at a time. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. In a medium bowl, mix together the dry ingredients. And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.Vanilla and almond extract – For warm depth of flavor.An egg – It adds richness and makes the cookies soft and chewy in the middle.Powdered sugar – Have you ever eaten sugar cookies that had a grainy texture? By using powdered sugar instead of granulated sugar, you don’t get any graininess in this recipe! It make these cookies soft, tender, and lightly sweet.Unsalted butter – Let it soften at room temperature for 1 hour before you start to bake.Cream of tartar – It’s not just for snickerdoodles! Cream of tartar keeps these sugar cookies soft and gives them a slightly tangy flavor.Baking soda – It helps the cookies puff up slightly in the oven.All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.Want to learn how to make sugar cookies? Start with these ingredients: Ingredients Enjoy them plain, or decorate them with royal icing for an extra-festive treat. None of these flavors is overbearing, but they combine to make the cookies taste rich, warm, and slightly tangy. Growing up, we always added almond extract to our Christmas sugar cookies, so I had to use it in this recipe, along with lemon zest (of course) and vanilla. These sugar cookies are thick and soft, with scrumptious crispy edges. It’s fun and easy to make, and best of all, it’s delicious. To me, baking sugar cookies still feels like the first sign that Christmas is on its way, and this easy sugar cookie recipe is the perfect way to kick off the holiday season! We’d spend the weekend after the holiday rolling out dough, cutting out festive shapes, and decorating the cookies once they were baked. When I was a kid, my family’s sugar cookie recipe was the first thing that brought us back into the kitchen after Thanksgiving.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |