![]() ![]() Step 4: Mix the cookie dough until light and fluffy (about 3 more minutes.) I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great. Step 3: Add 2 tablespoons of vanilla and 2 eggs. Step 2: Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.) In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the “crumbly” side. The butter is still cold to the touch but you can press into the stick with your fingers. I let the butter sit out on the counter for just under an hour before I start making the cookies – this seems to be the perfect amount of time for me. A prime culprit for dry sugar cookie dough is butter than is too warm and soft. ![]() The butter needs to be softened but still cold. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. Step 1: Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. Sugar cookies used to be Christmas only for us, and now we make them all year long. The cookies turn out delicious and keep the shape of whatever cookie cutter you use. We finally found the best sugar cookie recipe. Some were delicious, but spread so much you couldn’t tell what the cookie shape was supposed to be. Some didn’t taste good, but held their shape. We have gone through many different recipes. Nancy and I have continued that tradition. We would sit around the table, listen to Christmas Carols, and frost cookies. One of the first things she would make was sugar cookies. ![]() Our mom would begin baking two weeks before Christmas to make sure she got everything done. When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Sandwich two cookies together with jam or jelly.We have The Best Sugar Cookie Recipe ever and we can’t wait to share it so that everyone can have super yummy homemade sugar cookies that always keep their shape.Snip off the corner and pipe designs on cookies. Put either melted chocolate or icing into a small baggie.Add food coloring and stir till well mixed. Make an icing by mixing together 1½ cups powdered sugar with 1 to 2 tablespoons milk.Or, dip half of cookie into melted chocolate. Melt some chocolate chips and drizzle over cookies.Don't want to use shortening? You can substitute butter for shortening, but the cookies will be crispier, flatter, and, well, butterier in flavor, not necessarily a bad thing ) You may want to omit the milk or only use a teaspoon or two when you are making the dough, since the butter has more water content than shortening.Let the cookie sheets cool before reusing for the next batch of cookies.Bake for 7 to 8 minutes or until the edges are slightly golden. ![]() Place at least 1-inch apart on cookie sheets. On a lightly floured counter, roll out one half to about ⅛ to ¼-inch thick. Add flour mixture and beat till well mixed.
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