How To Make The Best Sugar Cookies

https://www.youtube.com/watch?v=EF-9I38ud4s

It's cookie season y'all that time of year where you're making a whole lot of cookies around the holiday season is
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there anything more iconic than Turkey's we're gonna give you our tasty tested sugar cookie recipe complete with
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everything you need to have some darn good sugar cookies this holiday season [Music]
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all right so let's get started so we're gonna make our dough first Bruni's room-temperature softened butter
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listen that is not melted butter melted butter is not the same and we go you want a really pale color so that's why
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we're using white sugar here and this is a secret ingredient I know it doesn't look like cream cheese but it is cream
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cheese and this is gonna give us a little bit of like a savory flavor and a little bit of tangy anus as well what
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we're trying to do is cream the sugar and the butter together so if you're feeling a lot of granules when you take
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your finger in there that's not good we're trying to kind of almost dissolve the sugar and the butter so we're gonna
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whip these together for about five minutes they're gonna be much paler in color when we're done it's gonna be much
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fluffier so like you'll see a vision will change that's just whipping in air to that
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butter and sugar and then don't forget scrape down your bowl to make sure that you are incorporating all the
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ingredients equally so now you can see we've got a really great creamed butter and sugar we're good to go at this point
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we're gonna add one egg two egg yolks and our second secret ingredient is a combo of extracts I think like vanilla
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is pretty common in movies but we are gonna add a little bit of almond extract as well a little bit goes a long way
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it's a pretty powerful flavor but it really adds something extra to these sugar cookies and it's really delicious
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like you're gonna taste a difference and to that we just want to make sure that all that liquid is well incorporated
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into the butter and sugar so once we have the liquids well incorporated we're gonna add a little bit of kosher salt
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here again not to make it salty just to be a flavor enhancer and balance out that sweet
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and so now we've got that in there we're gonna add our all-purpose flour an X goes in a little bit of baking
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powder this ingredient is our third little secret ingredient for this recipe cream of tartar cream of tartar is
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actually what's left over and the barrel after wine making and it's basically like just an acidic ingredient you're
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adding this and this is gonna help with a few things but didn't give us like a really cool texture in the end and it's
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also gonna prevent the cookies from browning too much so I'm gonna fold in just to get it started because there's a
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lot of flour in here I don't want to make a huge mess so I'm gonna fold to get it started
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finish incorporating it with the beaters because it is a pretty dense mixture there's a little bit of Flowery bits
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that aren't fully incorporated that's fine again to have like a really flaky and
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snappy cookie you don't want to overwork this mixture so you're kind of like just incorporating the flour you don't want
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to go much more than that this dough is almost kind of similar to like a pastry where you want to keep it cold all the
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time there's a lot of butter in here so if it gets too greasy it's gonna be really really hard to work with
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and you're not gonna have really clear defined shapes dough goes on in some cling film and then you can use the
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cling film to kind of like pull the pieces together it's just kind of sticky so this is a really easy way to not make
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a huge massive so this is gonna go into the fridge and then we will roll it out in about two hours here are a few things
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we might need for rolling out your cookies you need a rolling pin or a wine bottle whatever you have at your house
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and then something to measure that thickness with a ruler or our fourth little trick of this video which we'll
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get to later if you are making a lot of cookies or you're like an avid Baker they do have these like kind of cool
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rubber rolling pin thingies I don't know you call them like a rolling pin Stoppers guards maybe it really makes
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sure that you get like that perfect quarter-inch but you have to have like the perfect sized rolling pins and you
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have to buy them their specialty so we're going to show you a hack so the enemy of rolling out anything is
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sticking to the surface that you're working on so have a little bit of flour nearby as you remember we want to keep
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our dough super cold so I'm gonna work in batches I'm going to put half of this back in the fridge and only roll out
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half at a time all right so this is the trick that we learned in culinary school you really want an even quarter-inch all
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throughout to get the most even thickness you want to press down in your gel like this and it just kind of
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spreads it before you want to get into rolling every so often you wanted like a quarter turn and that's going to help
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make sure that you have an even roll as well as to ensure that it's not sticking to the surface
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this isn't like pie crust where you really have to be careful about the shape that you're making or whatever
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this is just kind of a free-for-all some to a good place I'm not really sure how thick mine is so how do I measure this
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you could use a ruler your not so annoying about this ruler it's like why does the zero start so far up the ruler
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it's not so annoying but how else can you measure bottlecaps I was looking all over the kitchen for
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something else that's 1/4 inch I like to lay these around the dough while I'm rolling out just to make sure that all
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sides are that perfect quarter inch the other thing too is pour out that extra bench flour and that's what we're going
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to use to flour our cutters to make sure the cutters aren't sticking too much to the dough so dip the cutter all the way
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in flour dip off the excess and then go ahead and then just give it a little like Josh a little shimmy to make sure
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that you've totally made contact with the surface in the bottom and if you have enough cutters what I like to do is
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go ahead and put all the cutters down and leave them and not make sure that nothing's pulling or tugging and you get
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a really clean shape every time and now you can start pulling them out sometimes the cookie comes with the cutter and
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sometimes it doesn't so I like to kind of move around pull off the excess put it off to one side
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save that dough because you didn't use that again just be careful but you're not like pulling or tugging and
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everything because you really want the shape to be really clean and then look at that so you can
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definitely reuse these scraps what you want to do is get them back into like a cohesive dough ball and then put them
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back in the fridge they're really warm after all that rolling and working with them so get the cold one out of the
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fridge and put that one back in there for another like 20 minutes or so so they confirm back up and there we go
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if you have some shapes that are smaller than the other ones I would put those off to the side so that if you need to
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pull them early you can so that they don't over bake okay put these guys in the fridge you put
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them in the oven now they're gonna spread away too much they're not gonna have a clean shape they will come out
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super clean super crisp as you can tell they're still very pale and they haven't spread that much yay go ahead and take
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them off and let them cool completely on a drying rack time to decorate so we chose real icing because it sets a
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little bit harder if you're gonna be really crazy with decorating royal icing is definitely the way to go
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so despite its royal name a royal icing is pretty simple so all you really need is some sifted powdered sugar you might
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need a little bit of water a bit of salt an extract if you'd like it and egg what's the thing about this is that we
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will be consuming this so you really want to make sure that you're buying pasteurized egg whites so they're safe
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for everyone to enjoy or you can use meringue powder which is an egg white substitute we might need water it kind
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of depends on what we're going for but first we're gonna add salt and a little bit vanilla for flavor I'm gonna put
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this off to the side so all the liquids we're gonna put on one side of the powdered sugar and I'll show you why in
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a second make sure to shake those egg whites ahead of time and they go again making sure that
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they're on one side of the bowl and so now we're going to just work in that one part of the bowl and just slowly
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incorporate more on the powder sugar as I go that's gonna help make sure that I have a really smooth icing you're trying
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to incorporate all that powdered sugar at once it just look a little bit harder to work with and also you probably will
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get some lumps royal icing is all about consistency so depending on how you want to decorate yours it's kind of like two
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consistencies that you're going for there's a thicker consistency for more of like lining things out or like
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borders of things and then there's a flood which is gonna be just a thinned out version and that water is gonna come
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in handy when we're looking for that flood consistency so we're starting here with a thicker royal icing we're also
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gonna add coloring to this which will thin it out a little bit too so err on the side of thicker when you're getting
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started so we're gonna separate the icing into a few different bowls if you're gonna be doing a lot of
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decorating or using a lot of different colors it's probably worth it to double or even triple this recipe go ahead and
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put in your gel food colorings to get really really bright colors the thing that's cool about royal icing is it sets
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right so it'll set kind of hard even in this time what we're trying to get everything set up you can already see a
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little bit this kind of skin that forms on top so you do want to work a little bit quickly with royal icing or else
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cover it with cling film and then just to fix it just add a little bit of water and stir so now we can do one of two
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things with this flood consistency flooding or dipping let's go ahead and put the cookie dip it in the icing make
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sure it's really well coated knock off any excess and then couldn't kind of settle into the cookie and be a really
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smooth and even shape and then the flood what you got to do you want like a thicker frosting in a piping
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and then go ahead and just trace the outside with whatever color that you're doing and then you want to let this
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heart in that for a little bit before you go to the next step the ones it is hard all you need to do is take that
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thinned out icing and you can either spoon it in like I'm doing or you can also put it in a piping bag and pipe it
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in and then use the toothpick to spread it out evenly that bit that you piped in the beginning is dried so it kind of
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acts as like a wall or a border to ensure that all of that icing is staying inside if you're gonna put sprinkles on
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it go ahead and put the sprinkles on when it's wet but if you want to decorate over that go ahead and let that
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set for a good like 10 15 minutes or so and then you can continue decorating on top of it so it kinda pens what look
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you're going for and as you can see like these dots are kind of settling on top of it and not really falling into that
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flood and then if you want to decorate anymore or put any other like toppings on top of it
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you're gonna have to layer more icing on just to make sure that they stick there's like something magical about
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this baking cookies it's kind of like what gets you ready for the holidays right like you know it's the holiday
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season when it's time to bake the Chur cookies and it's time to decorate them and you know people really appreciate
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the time and effort that goes into like a home decorated cookie and like there's a little tea a professional no but
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that's not the point you know the point is that you took the time you did it you put in your love and care there's like
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no better way to bond with your friends and family then doing something tangible DIY and creative like this go make some
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send us your photos have you ever seen a cuter cookie cutter and oh my god I can't say that three
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times fast cuter Cuddy cooker i cute have you ever seen a cuter cookie cutter in your life

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About Jinger Jarrett 52 Articles
Jinger Jarrett is a full-time freelance writer, author, and internet marketer who teaches small businesses how to get started online and then market their businesses for free. She is also a US Army Veteran and seeks to connect with other veterans who are interested in starting a business or are currently business owners and want to connect.