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Cookie cutter sugar cookies9/21/2023 ![]() But this means accurate flour measurement is extremely important. Troubleshooting My dough is too dry and crumbly, what do I do?Īs mentioned above, this recipe uses a slightly higher ratio of flour to wet ingredients so we don’t have to chill the cookies. I’ve included my small-batch vanilla frosting recipe below the recipe card (scroll past the cookie recipe to get to it), but if you want to change things up, try one of my other small-batch frosting recipes like: These cookies are great with royal icing or a simple buttercream. If you want to keep them fresh longer, freeze them. How long do cut-out sugar cookies last?Ĭut-out sugar cookies will stay fresh at room temperature, in an airtight container for up to 5 days. How thick should cut-out sugar cookies be?įor these cookies, 1/4-inch thick is the perfect thickness. They can be eaten frozen right out of the freezer or set them on a plate at room temperature for 15 to 20 minutes before eating. Store cookies in the freezer in an airtight container or freezer bag for up two months. They can be frozen frosted or unfrosted, but if freezing frosted cookies, freeze them solid on a plate or tray first so the frosting doesn’t get smooshed in the freezer. I like to use a metal spatula to lift the cookies to easily transfer them from work surface to baking pan. Thin metal spatula or offset spatula: This dough is easy to work with, but because it’s not chilled, the cut-out cookies can be difficult to pick up if your work surface doesn’t have enough flour.A handheld electric mixer: A full-size stand mixer will be too large for this amount of dough, but a handheld mixer is extremely helpful for creaming butter and making sure the dough comes together.Cut into shapes, bake, cool and decorate!.Gather dough into a ball and roll out on a lightly floured work surface.Add the flour mixture to the butter mixture in thirds, beating until mostly combined after each addition.Cream softened butter and sugar together before adding the egg yolk and vanilla.Whisk together flour, baking powder, and salt.For ideas on what to do with that leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend my Mini Chocolate Sheet Cake). Egg yolk: Because this is a small-batch recipe, you don’t need a whole egg, just the yolk.You’ll know your butter is the correct temperature if you can easily press an indentation into it with your finger but the butter around it still keeps its shape. Set your butter out on the counter 30 minutes to an hour before making the cookies. Softened butter: You must use softened butter in this recipe (not cold or melted).For best results, measure your flour with a scale (recommended) or the spoon and sweep method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife). This means that if you over-measure your flour, you are going to have way too much and the dough is going to be crumbly and difficult to work with. In order to make a no-chill dough, it has a slightly higher flour content than normal cookie recipes. Spooned and leveled all-purpose flour: Properly measured flour is SO important in this recipe.Best of all, the dough doesn’t need to be chilled, so between making, baking, and cooling time, you can be decorating them in about an hour. The cookies are easy to make (though please read the recipe notes on flour measurement before starting), with a dough that is great to work with. The finished cookies come out just the right level of not-too-sweet (perfect since they’re meant to be smothered with frosting), with crunchy edges and slightly chewy centers. This recipe will make about a tray-and-a-half of sugar cookies, that’s 8 to 12-ish normal-sized cookies depending on how you cut them out. You still get to decorate some cookies (maybe with some spiked hot chocolate and a fire going in the background to keep you cozy while you work), but you don’t have to find homes for (or accidentally eat) a mountain of cookies when you’re done. It’s the perfect recipe if you love decorating cookies at Christmas but don’t have a lot of people around to feed them to. Today’s recipe is this sweet little batch of cut-out sugar cookies. This Small Batch of Cut-out Sugar Cookies recipe makes one-dozen sugar cookies and is quick and easy, with no dough chilling time required!
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