Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie cutter shapes and have fun baking and decorating!
These days is my birthday and I’m sharing a recipe I have been working because my last birthday. I kid you not. This recipe was supposed to go in my cookbook last summer time, but I just could not get the texture perfected! Disappointment after disappointment.
I was going for a soft centered, however somewhat crisp edged roll out sugar cookie. A cookie that would preserve its cookie cutter form in the oven, a recipe without any crazy components, and one that was straightforward and approachable for everybody. Cut-out sugar cookies are so temperamental! But thankfully, I finally acquired it right. Pleased birthday to me indeed!
Minimize-out sugar cookies are all the rage in the course of Christmas time. I remember making and decorating dozens and dozens of them with my sisters growing up. We’d have them covering every single inch of the counter! Our decorating “skills” possibly seemed atrocious to other folks, but when sugar, butter, icing, and sprinkles are concerned – who cares what the package looks like proper?!
I’m so thrilled to share this recipe with you I could hardly wait till December. Rather of snowflakes and santa hats, you’re receiving hearts and hot pinks and rainbows.
Fortunate for you, my decorating skills have vastly improved in excess of the years!
Let’s get down to it. The recipe? It’s not complicated! It just took me a very good even though to discover the excellent mixture of butter and sugar, flour and leavener.
Start off with the correct consistency of unsalted butter. This is so essential! Butter have to be softened, but not melty in the slightest. You need to be in a position to press your finger into the stick of butter and make an indent effortlessly, with out your finger sliding anyplace. Company, but not cold. Lightly softened is what you should go for.
Here is a good visual. You’ll need to have three/four cup (170g 1 and one/2 sticks) of butter.
The cookie dough will be thick and not moist. Slightly sticky and crumbly, nevertheless manageable. I assess it to the consistency of perform-doh.
Extremely, very essential: This sugar cookie dough does need chilling. Not too lengthy only about one hour. Once the cookie dough is prepared, divide the sugar cookie dough in half, shape into balls, and then roll into two flat rectangles – about 1/four inch thickness each and every. Stack onto a baking sheet and chill. Chilling is necessary not only to maintain the butter cold to support avoid spreading, but also to give the gluten in the flour a chance to rest. As you discover, I chill the cookie dough Soon after I have rolled it out. With all of my recipe testing, I learned that this method is so significantly less complicated than chilling the cookie dough as a complete and then attempting to roll out a cold chunk of dough.
Following one hour of chilling, you could use your favored cookie cutter and cut into variation shapes. At this point you can just bake the shaped cookies plain or you may include sprinkles straight onto them. I lined some cookies with circle-shaped sprinkles, as you see over and beneath. This did consider me awhile… possibly about 6 minutes per cookie. Also took me a good deal of precision and patience, but hey… they’re pretty correct?! Beauty is ache.
Visuals are SO essential with these cookies, so I created confident to take a ton of photographs. Here are a number of of the actions I just explained:
The secret to their soft, tender centers? Underbaking. The cookies will get about 8-eleven minutes, or until the seem “set” and are very lightly colored on leading. You do not want to overbake these cookies. I stored one batch in the oven for about 12 minutes and they have been much, much crunchier on the edges than the others.
If you prefer a crunchy sugar cookie, just bake longer.
This cookie dough will hold its shape in the oven. Something so very important when it comes to shaped sugar cookies! The edges are sharp and precise no spreading or distortions. Truly a ideal cookie cutter dough.
Have enjoyable decorating and taking part in around with the icing! Producing these cookies is all about enjoying the process with other individuals, so this is the entertaining portion. I employed my all-time favored sugar cookie icing recipe. Rather than utilizing egg whites or meringue powder, this recipe employs water and corn syrup.
It’s fantastic, it’s swift, it’s the best in my sugar cookie experimenting!
I doubled the frosting recipe to frost a vast majority of my cookies. I utilised a paint brush for some and dipped others directly into it. I did not colour the icing.
So here we go. My birthday present to you!
Stick to me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make.