Back To Basics: Sugar Cookies
Happy Monday! I though I would do some baking series and what better way to start it off then Back to Basics. For the next couple of weeks I am going to be sharing my favorite recipes and tips for staple baked goods that are very versatile. I wanted to start off with sugar cookies because you can make them any shape and they are perfect for any occasion.
My favorite sugar cookie recipe is from Martha Stewart. She is my baking idol. For this recipe I like to make only half at once. I find if I make the whole recipe it becomes too crumbly.Tip Number 1: add the dry ingredients slowly until it is slightly sticky to the touch.
This time I added too much and it didn’t come together as I would have liked. I always have extra dry ingredients left over.
After the dough comes together I split it half and warp one part in plastic wrap. Additionally I rap a sheet pan in plastics wrap. I place both in the refrigerator.
I like to roll out the dough on plastic wrap because it is cheaper the parchment paper and work the same.
Tip Number 2: Cut out cookies but leave them with the scraps (the surrounding dough) until all is cut. Then peel away the scraps so you are left with just the cookies. This prevents the cookies from break or getting messed up. I like to use a pie cutter to transfer them to the baking sheet in the refrigerator.
Tip Number 3: Refrigerate the cookies before baking them until firm to keep them from spreading.
I bake 6 cookies on one sheet to prevent over crowding. Depending of the cookies size will determine how many you make and how long they cook. The large Christmas Trees and snowmen took 11 mins. and I rotated half way through. The small tress and stars took 9 mins.
My favorite part is decorating! I use a royal icing for the frosting and gel food dye to add color. I prefer the gel food dye because it doesn’t add more liquid and it is very pigmented.
Tip Number 4: Use a zip lock bag for an at home piping bag. It is a cheap alternative to plastic or cloth piping bags and it is easier to clean because you can throw it out when done.
Just have fun. No one can decorate a cookie wrong. I left the halved recipe below and left the recipe for royal icing. (Also from Martha Stewart)
Have a wonderful day!
Love Katie ❤
Sugar Cookies
INGREDIENTS
- 2 cups sifted all-purpose flour, plus more for surface and more if needed
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 1 cups sugar
- 1 large egg
- 1 teaspoons pure vanilla extract or vanilla bean past
DIRECTIONS
- Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic.
- Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Roll out dough on a plastic wrap and lightly floured surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Chill in refrigerator until firm, about 15 minutes. Roll out scraps, and repeat once. Repeat with remaining disk of dough.
- Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 10 to 15 mins. Let cool on sheets on wire racks. Decorate with Royal Icing.
Royal Icing
INGREDIENTS
- 1 pounds (4 cups) confectioners’ sugar, plus more if needed
- 1/3 cup water, plus more if needed
- 5 tablespoons meringue powder
- Gel-paste food coloring
DIRECTIONS
- Mix sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners’ sugar.) Add food coloring, 1 drop at a time, until desired color is achieved; if making more than 1 color, divide icing and work in batches. Use immediately, or refrigerate for up to 1 week. Stir before using.
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