Cut Out Sugar Cookie Recipe :-I only use this sugar cookie recipe because it’s the best. When you make these cookies for someone, make sure you bring extra copies of the recipe with you. They will ask for it, I promise.
Take note: I use milk and confectioners’ sugar to make icing. I let it get pretty thin because I use a pastry brush to “paint” the icing on the cookies. Too thin and it will just run off your cookies, but not too thin that it makes them wet.
Cut Out Sugar Cookie RecipeÂ
Sugar Cookie Ingredients :
1 . Butter
- While the butter is still soft enough to bend, it shouldn’t be too warm and greasy. The butter shouldn’t be soft and mushy when you press your fingers into it. It should leave a small mark.
2 . Sugar
- Simply place a spoonful of white granulated sugar into your measuring cup, and then use the flat edge of a knife, spatula, or bench scraper to level it out.
3 . Eggs
- Make use of large eggs that are either cold or at room temperature.
4 . Vanilla extract:Â
- It is recommended that you use real vanilla extract rather than imitation vanilla for the greatest flavor.
5 . Flour
- Make use of flour that is all-purpose. First, use a spoon to fluff the flour in the bag or container, then use the spoon to scoop the flour into the measuring cup and level it off.
- This will allow you to accurately measure the flour. It is important to avoid packing the flour into the measuring cup, as this may result in an incorrect ingredient ratio, which could cause your cookies to be overly dry and crumbly.
6 . Baking powder
- Baking powder is a leavening chemical that assists in producing a rise in the cookie dough as it is being baked.
7 . Salt
- For this dish, you should use traditional table salt.
Directions :
Accumulate all of the components.
In a large bowl, use an electric mixer to combine the sugar and butter that has been softened until the mixture is completely smooth.
Mix in the vanilla extract and eggs. The flour, baking powder, and salt should be mixed in. Put the dough in the refrigerator for at least an hour (or overnight), covered.
Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Dust a surface that will be used for work with flour. Roll out the dough to a thickness of about 1/4 and 1/2 inch.
Using any cookie cutter, cut the dough into shapes. Separate cookies by one inch on baking pans that have not been greased.
Bake for six to eight minutes in an oven that has been preheated until the cookies have a light brown color. The cookies should be transferred carefully to a wire rack and allowed to cool completely before being decorated.
