SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
TOP SECRET CHOCOLATE COOKIES
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
TOP SECRET CHOCOLATE COOKIES
Make and share this Top Secret Chocolate Cookies recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer.
- Add the eggs and vanilla extract to the creamed mixture and mix until combined.
- In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
- Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2 inches high and 1 foot long.
- Wrap them in waxed paper and place in a refrigerator for 2 hours.
- Preheat oven to 350 degrees.
- Once thoroughly chilled, slice the cookies into 1/2 inch thick rounds and cover with sanding sugar.
- Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
Nutrition Facts : Calories 133.9, Fat 7, SaturatedFat 4.3, Cholesterol 27.3, Sodium 72.7, Carbohydrate 17.5, Fiber 0.8, Sugar 11.2, Protein 1.5
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- Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for a few seconds until the dough comes together. Take care not to over mix. If your mix seems dry you can add a tiny bit more egg or milk. (This dough can also be made by hand by rubbing in the butter into the flour)
- Chill the dough for a minimum of 2-3 hours. Preferably chill overnight. Also it can be frozen at this stage for up to 8 weeks.
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- Go for Brown Sugar. Though brown sugar isn’t a traditional ingredient in sugar cookies, there’s no denying that adding it to your recipe will make your cookies chewier.
- Experiment with Syrup. If you don’t care for brown sugar, you can swap out the sugar in your recipe with a bit of corn syrup. This contains fructose and is hygroscopic, which means it attracts and retains moisture from the air.
- Buddy up with Butter. Butter is your best bet for chewy cookies, so don’t think about swapping it out for shortening or lard. Since it’s composed of 16 to 17 percent water, it’ll help make your dough more moist for tender, chewy cookies.
- Add an Extra Yolk. Eggs can make a huge difference in cookies. Plus, there are so many combinations you can use—all yolks, all whites, whole eggs, whole eggs plus a few whites, and so on (here’s how to separate them mess-free).
- Choose Your Flour Wisely. Be certain to double-check the type of flour you’re using to make your sugar cookie dough. Bread flour is ideal. It has a higher protein concentration than cake and all-purpose flours, which helps develop more gluten when baked.
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