Sweet buttery soft sugar cookies and great for decorating
Exhale. It’s been a stressful exam period, but I finally got through all of them! I can only hope that I did well now. It’s nice to just take a moment to breath and relax. Though I’m contemplating all of my courses for the upcoming Fall semester now and all the future courses potentially to take. Along with that, I’m reconsidering my major and potential certificates or minors to tackle on as well. However, in these next little bit of time, I’ll be relaxing *knock on wood* and baking 🙂
So sugar cookies again. Look at that. I’m already re-posting old material hah! This is just an extension of my first post about sugar cookies.
This time around I took pictures of the process and the focus is on the cookie itself.
Skip below to find the whole recipe.
Right, so you’ll start off combining the flour, baking powder, and salt in a bowl. Preferable with a sift then whisking lightly after, but whisking or stirring in a bowl is good enough.
Next, you’ll cream the butter and sugar until smooth. The electric hand-mixer broke a while ago so I just did it by hand with a whisk.Add the vanilla and the eggs one at a time, mixing after each.
Stir in the flour mixture gradually until incorporated.
Cover or wrap in plastic and chill in the fridge for 30 mins to 1 hour or overnight.
Preheat the oven while you roll out the cookies to about 1/4 inch and cut to desired shapes/sizes. Place them about 1/2 to 1 inch apart on parchment-lined baking trays. Push together any leftovers and re-roll/cut or re-wrap and place back in the fridge/freezer for later use.
Pop them into the oven for about 8 minutes, give or take 2-3 minutes, or until lightly golden brown on the cookie bottoms.
There was some spreadage more than I’m used to due to the fact that I did not freeze my cut out cookie dough before I baked them as there was a lack of space in the freezer. That being said, I don’t really care.
However, if you do, freezing for about 15-30 mins before baking prevents spreadage as it solidifies the butter (or whatever fat content in whatever cookies you make). So when the cookie bakes and spreads out, the base sets up before a lot of the fat content can melt.
There we go, some nice sugar cookies ready to be nibbled, iced, dipped in chocolate, etc. These specifically are for a little experimental project I’ve been wanting to try out that’ll be up soon!
Classic Rolled Sugar Cookies
Adapted from: http://allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/
Yield: ~4 dozen medium cookies
1 1/2 cups butter, softened
2 cups white sugar
1 tsp vanilla extract
5 cups all purpose flour
2 tsp baking powder
1 tsp salt
1. Sift/combine the flour, baking powder, and salt in a bowl.
2. In a large bowl, cream the butter and sugar until smooth.
3. Add vanilla and beat in the eggs one at a time.
4. Stir in the flour mixture. Cover or wrap in plastic wrap and chill in the fridge for 30mins to 1 hour (or overnight).
5. Preheat the oven to 400F (200C)**.
6. Roll out the dough to 1/2-1/4 inch thick. Cut into desired shapes and place 1 inch apart on baking trays lined with parchment or a silpat. Press together any left over dough, re-roll and cut. If not baking right away, re-wrap and/or place in an airtight container and place in fridge for up to 2-4 days or freeze for 2-3 months.
7. Bake for 6 to 8 minutes (depending on thickness and size, keep the bottoms very lightly golden imo). Allow to cool on cooling rack.
3-4 eggs* I often opt for 3 eggs which makes for a more shortbread type texture. 4 eggs will give you a softer cakier texture. If you do 3 eggs, use about 4 3/4 cups flour to make up for the lost of moisture.
You could freeze the dough for upwards of a month or two. Technically it could be for up to 3 months, but I like to play on the safer side.
You can also flatten out the dough to about 1-2 inches while wrapping in plastic and then freeze it for ~20 mins. Then let it sit at room temperature for a few minutes before rolling out. The more chilled the dough is, the less spread since the butter is more solid/cold and has less time to melt in the oven as it sets up during the baking time.
You could also just freeze the cutout dough as well and bake from frozen (just add an extra minute or two).
400F (200C)** I sometimes just set the oven to 350F or 375F just cause 400F might overcook the bottoms before the rest of the cookie can finish cooking causing it to dry out.