Cutout Sugar Cookies With Marbled Icing Food

MARBLED SUGAR COOKIES

Steps:

• In a medium bowl, stir together flour, baking powder, and salt. Set aside.
• In a stand mixer or with an electric mixer, beat the butter and sugar together until it's lightened in color and fluffy, about 3 minutes.
• Add the egg, vanilla and vanilla bean and mix well. Scrape the bowl down as needed.
• Add the dry ingredients and mix just until the flour is incorporated and the dough comes together.
• Divide the dough into 2 halves and wrap each in plastic wrap. Refrigerate the discs for at least 1 hour and up to 2 days.
• Lightly sprinkle your surface with flour. Once chilled, use a lightly floured rolling pin to roll out each dough disc into a ¼ inch thick circle. Use more flour as needed to keep the rolling pin from sticking.
• Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
• Use cookie cutters to cut the dough into your desired shapes and re-roll the scraps into more ¼ inch thick discs to cut more cookies out until no scraps are remaining.
• Place the cookies on the prepared baking sheet 2-3 inches apart. Bake for 9-11 minutes until just starting to turn light golden brown. Cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
• In a medium bowl that is at least as wide as your largest cookie, combine powdered sugar, 3 tablespoons of milk and vanilla and stir until a thick icing forms. Add more milk by the tablespoon until you reach a thick consistency, about the consistency of glue. See the post for more consistency tips. Add more powdered sugar as needed if you've thinned out the icing too much.
• Place about 2 tablespoons each of icing into 2 small bowls and 1 tablespoon of icing into another small bowl. Set aside the larger bowl of white icing. Color the 2 bowls containing 2 tablespoons of icing each, starting with one drop of food coloring and adding more if needed until reaching your desired colors. Leave the 1 tablespoon of icing white and set aside.
• In the medium bowl with the white icing, drizzle a small amount of each colored icing into the white glaze and lightly swirl once with a toothpick (be careful to avoid swirling too much as you will lose the marble effect).
• Dip the top side of each cookie into the glaze, pushing into the glaze lightly and twisting slightly and then lifting up and drizzling off any excess. Place on a wire rack to dry and continue with the rest of the cookies. If the color wears off, drizzle a bit more of each color back into the white icing and swirl once with a toothpick. If you have too much color, dollop some of the reserved tablespoon of white icing over the colors and swirl again with a toothpick.
• Let the cookies dry on the cooling rack for at least an hour. If you want to store the cookies layered, then allow them to dry for 12-24 hours before layering and layer between wax paper or parchment paper. Store in an airtight container

MARBLED ICING SUGAR COOKIES

Steps:

• In a medium bowl combine flour with baking powder and salt.
• In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add egg and beat until smooth. Beat in vanilla extract. Add the flour mixture and stir to incorporate.
• Wrap the dough in plastic wrap, press to form a disk and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
• Preheat oven to 375 F(190C). Line two baking sheets with parchment paper.
• On a lightly floured surface roll the dough 1/8 to ¼ inch (3-6 mm) thick. Use Christmas cookie cutters and place the cookies on the prepared baking sheets. Re-roll scraps and repeat.
• Bake for 9-11 minutes, until lightly golden brown on the edges.
• Let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
• Prepare royal icing. Mix egg white until foamy. Add powdered sugar and mix on low until combined. Add lemon juice and almond extract and continue mixing until white and glossy.
• Put about 2 tbsp of icing into a small bowl and add red food coloring. Put another 2 tbsp of icing into a small bowl and add green food coloring.
• If icing seems too thick add about ¼ tsp of water.
• Place the white icing into a bowl and drizzle some red and green icing on top. Use a toothpick to create a marble effect. Dip cookies in the marbled icing, shake, clean the edges using a knife or simply a toothpick and place on a rack to let the icing set.
• Add more green and red icing on top of the white icing and repeat until all cookies are done.
• Let the icing set and enjoy. The cookies freeze well.

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

MARBLED SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
• On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
• Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

CUTOUT SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely. , For icing, cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.