![]() Super simple, huh?Īnd best of all – they are SO good to eat □ Now that’s what I call the perfect sugar cookie recipe. To turn them into gift tags, smply use a straw to cut a little hole close to the edge before baking. Keep an eye on them, they’ll bake rather quickly. Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess – yay!). Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. If you add it all, yours might be too dry (see comments below.) Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter). Roll into 1-1½ inch balls and place on a parchment paper lined baking sheet. You will need to use your hands to make sure it gets combined to form a dough. Add flour and almond (if adding) and mix well. In a separate bowl, mix together the flour, baking powder and salt. Mix butter and sugar in a medium bowl until combined. Add in the egg and vanilla, then mix again until thoroughly combined. In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. My recipe (adapted from Fancy Flours) is so simple, and gives you a firm cookie that tastes great and looks good, too. With a little trial and error, I finally did it (and even used them to make sugar cookie gift tags this year.) But, to find the right recipe that will actually hold the shape during baking wasn’t quite so easy. You’d think that it would be easy to find the right combination of sugar & flour to make great cookies – and you’d be right. Frost when ready to eat.Sugar cookies just scream “CHRISTMAS” to me, yet it took me years of trying before I found the perfect sugar cookie recipe. ![]() We recommend stacking a few cookies, then wrapping them in foil, and then storing them in an airtight freezer bag or container. You can also freeze unfrosted cookies for up to three months. After that, they start to dry out and become crumbly. Spread over cookies with back of a spoon. If too thin, whisk in more sugar if too thick, add more liquid. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. Store the frosted cookies in an airtight container on the counter for up to five days. For the icing, sift confectioners sugar into a small bowl. How to Store and Freeze Christmas Cookies If it’s helpful, slide the sheets of rolled-out cookie dough onto sheet pans to make them easier to take in abs out of the fridge, or to balance them on top of other items in the fridge. Not only does the parchment make it easy to the dough evenly, but the thin sheets mean they chill faster in the fridge! This dough can be a bit sticky, so we've found it's easiest to roll it out between two sheets of parchment and then chill it in the fridge.
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