This is so much fun to make, and especially fun to decorate! What’s different about sugar cookies from your spoon-drop cookie batter is that you use a rolling pin. If you’re using a wooden one, remember to lightly flour the rolling pin, just as you would the table surface you’re rolling the dough out on. This helps un-stick the dough from your surface.
Decorating tips after the recipe.
Sugar Cookie Cutouts, makes 2 dozen Recipe from GLJCAT
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/6 cup whipping cream
- Preheat oven to 350ºF. Grease cookie sheets.
- In a medium bowl, cream the butter and sugar. Stir in the eggs and vanilla. Combine flour and baking powder in a separate bowl, and stir into the creamed mixture, alternating with the heavy cream.
- Cover dough, and chill for at least three hours, or preferably leave in the fridge overnight. The dough should be firm when you retrieve it.
- Dust the rolling pan by running it through a handful of flour. On a clean and slightly floured surface, roll out the dough to 1/4-inch thickness. Make cutouts with your cookie cutter, and place on prepared cookie sheets. I found that cutouts in compact shapes (e.g. circles and hearts) worked best, as opposed to spread shapes (e.g. flower petals) because the flower petals didn’t keep their shape after being baked.
- Bake for 12-13 minutes, or until the cookie is starting to brown at the edges. Let the cookies cool completely before decorating or storing.
- You’ll need: chocolate, cream, sugar ball dragees
Usually a double-boiler is recommended to melt chocolate, where heat is indirectly applied and essentially the chocolate is steamed. But if you’re really careful, you can also melt chocolate in a saucepan with a splash of cream. Chocolate burns easily, so keep the heat low and stir often. I usually eyeball the amount of chocolate that I’d need, and you don’t need a whole lot if it’s just to decorate cookies.
Holding the sugar cookie by its edges, dip face-down into the melted chocolate and lift up with a twisting motion. You don’t need to be overly careful about the lift-and-twist, just as long as the chocolate covers the cookie. For added elegance, place a silver sugar ball dragees in the middle of each cookie.
Purple sugar and glaze decoration
- You’ll need: coloured sugar crystals, 1 cup confectioners’ sugar, 2 tbspn water or milk
Some like their sugar cookies with a blanket of frosting, while others prefer a trace glaze, but here we’ll demonstrate a clear glaze. Start with a bowl of confectioners’ sugar, and whisk in the liquid, smoothing out any clumps until the consistency is smooth. You can customize the thickness of the glaze by adding more or less water to the confectioners’ sugar.
Milk can also replace water for a slightly pearl finish. Using a pastry brush, brush the glaze onto the cookie. Before the glaze dries, sprinkle the coloured sugar on top, and the glaze should act as a clear glue for the sugar crystals to stick onto the cookie.
Source: Allrecipes.com was really helpful for decorating cookies
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