When cutting out shaped cookies, it is it is important to use a sugar recipe that is specifically made for cutting out cookies. The recipe is formulated so that once the cookies are cut out and baked, they will spread very little as they are cooked. Over the years I've tried many different recipes and either they lose shape as they bake or don't taste very good. The recipe I'm going to share is Alton Brown's recipe for rolled sugar cookies. The cookies keep their forms and taste good. Store the cookies in the freezer until you are ready to decorate!
Rolled Sugar Cookies
Courtesy of
Alton Brown
Ingredients
3
cups all-purpose flour
3/4
teaspoon baking powder
1/4
teaspoon salt
1
cup unsalted butter, softened
1
cup sugar
1
egg, beaten
1
tablespoon milk
Powdered
sugar, for rolling out dough
Directions
Sift
together flour, baking powder, and salt. Set aside. Place butter and sugar in
large bowl of electric stand mixer and beat until light in color. Add egg and
milk and beat to combine. Put mixer on low speed, gradually add flour, and beat
until mixture pulls away from the side of the bowl. Divide the dough in half,
wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out
dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at
a time, sprinkle rolling pin with powdered sugar, and roll out dough to
1/4-inch thick. Move the dough around and check underneath frequently to make
sure it is not sticking. If dough has warmed during rolling, place cold cookie
sheet on top for 10 minutes to chill. Cut into desired shape, place at least
1-inch apart on greased baking sheet, parchment, or silicone baking mat, and
bake for 7 to 9 minutes or until cookies are just beginning to turn brown
around the edges, rotating cookie sheet halfway through baking time. Let sit on
baking sheet for 2 minutes after removal from oven and then move to complete
cooling on wire rack. Serve as is or ice as desired. Store in airtight
container for up to 1 week.
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| Dough tastes great! |
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| Roll out on powdered sugar. Extra flour can make the cookies tough! |
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| This recipe holds it shape when baked!
Glossy Royal Icing
Allrecipes.com
Ingredients:
1/4
cup warm water
1
tablespoon light corn syrup
1/4
teaspoon almond extract
3
cups confectioners' sugar, or more as needed
Directions:
Stir
warm water, corn syrup, and almond extract together in a small bowl until corn
syrup and extract have dissolved. Place confectioners' sugar into a separate
bowl and add liquid ingredients. Beat with an electric mixer on low speed until
royal icing is smooth. Store in a lidded container for up to a week; stir
thoroughly before using.
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| Create all your colors first and then decorate! |
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| Do one color at a time. Example, the brown parts on all the cookies. |
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| Allow a couple of minutes to dry so your colors don't run together! |
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| If you mess up? Wipe it off quickly Or just color over it! |
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| Different sprinkles are fun to use! |
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| Don't be afraid to make mistakes! Mistakes add character! |
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| You don't have to go out to the very edges of the cook with icing. Draw and outline and then fill it in! |
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| Be creative! |
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