How To Make The Best Sugar Cookies

It's cookie season y'all that time of year where you're making a whole lot of cookies around the holiday season is
there anything more iconic than Turkey's we're gonna give you our tasty tested sugar cookie recipe complete with
everything you need to have some darn good sugar cookies this holiday season [Music]
all right so let's get started so we're gonna make our dough first Bruni's room-temperature softened butter
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
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
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
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
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
whip these together for about five minutes they're gonna be much paler in color when we're done it's gonna be much
fluffier so like you'll see a vision will change that's just whipping in air to that
butter and sugar and then don't forget scrape down your bowl to make sure that you are incorporating all the
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
we're gonna add one egg two egg yolks and our second secret ingredient is a combo of extracts I think like vanilla
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
it's a pretty powerful flavor but it really adds something extra to these sugar cookies and it's really delicious
like you're gonna taste a difference and to that we just want to make sure that all that liquid is well incorporated
into the butter and sugar so once we have the liquids well incorporated we're gonna add a little bit of kosher salt
here again not to make it salty just to be a flavor enhancer and balance out that sweet
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
powder this ingredient is our third little secret ingredient for this recipe cream of tartar cream of tartar is
actually what's left over and the barrel after wine making and it's basically like just an acidic ingredient you're
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
also gonna prevent the cookies from browning too much so I'm gonna fold in just to get it started because there's a
lot of flour in here I don't want to make a huge mess so I'm gonna fold to get it started
finish incorporating it with the beaters because it is a pretty dense mixture there's a little bit of Flowery bits
that aren't fully incorporated that's fine again to have like a really flaky and
snappy cookie you don't want to overwork this mixture so you're kind of like just incorporating the flour you don't want
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
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
and you're not gonna have really clear defined shapes dough goes on in some cling film and then you can use the
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
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
we might need for rolling out your cookies you need a rolling pin or a wine bottle whatever you have at your house
and then something to measure that thickness with a ruler or our fourth little trick of this video which we'll
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
rubber rolling pin thingies I don't know you call them like a rolling pin Stoppers guards maybe it really makes
sure that you get like that perfect quarter-inch but you have to have like the perfect sized rolling pins and you
have to buy them their specialty so we're going to show you a hack so the enemy of rolling out anything is
sticking to the surface that you're working on so have a little bit of flour nearby as you remember we want to keep
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
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
throughout to get the most even thickness you want to press down in your gel like this and it just kind of
spreads it before you want to get into rolling every so often you wanted like a quarter turn and that's going to help
make sure that you have an even roll as well as to ensure that it's not sticking to the surface
this isn't like pie crust where you really have to be careful about the shape that you're making or whatever
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
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
it's not so annoying but how else can you measure bottlecaps I was looking all over the kitchen for
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
sides are that perfect quarter inch the other thing too is pour out that extra bench flour and that's what we're going
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
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
that you've totally made contact with the surface in the bottom and if you have enough cutters what I like to do is
go ahead and put all the cutters down and leave them and not make sure that nothing's pulling or tugging and you get
a really clean shape every time and now you can start pulling them out sometimes the cookie comes with the cutter and
sometimes it doesn't so I like to kind of move around pull off the excess put it off to one side
save that dough because you didn't use that again just be careful but you're not like pulling or tugging and
everything because you really want the shape to be really clean and then look at that so you can
definitely reuse these scraps what you want to do is get them back into like a cohesive dough ball and then put them
back in the fridge they're really warm after all that rolling and working with them so get the cold one out of the
fridge and put that one back in there for another like 20 minutes or so so they confirm back up and there we go
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
pull them early you can so that they don't over bake okay put these guys in the fridge you put
them in the oven now they're gonna spread away too much they're not gonna have a clean shape they will come out
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
them off and let them cool completely on a drying rack time to decorate so we chose real icing because it sets a
little bit harder if you're gonna be really crazy with decorating royal icing is definitely the way to go
so despite its royal name a royal icing is pretty simple so all you really need is some sifted powdered sugar you might
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
will be consuming this so you really want to make sure that you're buying pasteurized egg whites so they're safe
for everyone to enjoy or you can use meringue powder which is an egg white substitute we might need water it kind
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
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
a second make sure to shake those egg whites ahead of time and they go again making sure that
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
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
to incorporate all that powdered sugar at once it just look a little bit harder to work with and also you probably will
get some lumps royal icing is all about consistency so depending on how you want to decorate yours it's kind of like two
consistencies that you're going for there's a thicker consistency for more of like lining things out or like
borders of things and then there's a flood which is gonna be just a thinned out version and that water is gonna come
in handy when we're looking for that flood consistency so we're starting here with a thicker royal icing we're also
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
started so we're gonna separate the icing into a few different bowls if you're gonna be doing a lot of
decorating or using a lot of different colors it's probably worth it to double or even triple this recipe go ahead and
put in your gel food colorings to get really really bright colors the thing that's cool about royal icing is it sets
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
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
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
things with this flood consistency flooding or dipping let's go ahead and put the cookie dip it in the icing make
sure it's really well coated knock off any excess and then couldn't kind of settle into the cookie and be a really
smooth and even shape and then the flood what you got to do you want like a thicker frosting in a piping
and then go ahead and just trace the outside with whatever color that you're doing and then you want to let this
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
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
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
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
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
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
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
flood and then if you want to decorate anymore or put any other like toppings on top of it
you're gonna have to layer more icing on just to make sure that they stick there's like something magical about
this baking cookies it's kind of like what gets you ready for the holidays right like you know it's the holiday
season when it's time to bake the Chur cookies and it's time to decorate them and you know people really appreciate
the time and effort that goes into like a home decorated cookie and like there's a little tea a professional no but
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
no better way to bond with your friends and family then doing something tangible DIY and creative like this go make some
send us your photos have you ever seen a cuter cookie cutter and oh my god I can't say that three
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.