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RECIPE http://www.hanielas.com/2013/07/sugar-cookie-recipe-for-cut-out-cookies.html In this video recipe tutorial I share a simple recipe for sugar cookies, cut out cookies, as well as useful tips on how to avoid spreading during baking. What baking sheet to use to avoid overbrowning and more FACEBOOK - https://www.facebook.com/pages/Hanielas/130417213664312 TWITTER - https://twitter.com/Hanielas BLOG - http://www.hanielas.com/ PINTEREST - http://pinterest.com/Hanielas/ YOU TUBE - https://www.youtube.com/user/HanielasBlog GOOGLE + - https://plus.google.com/u/0/b/115706121940472912707/115706121940472912707/posts Basic Sugar Cookie Recipe for Cut out Cookies 3 cups (450grams) all-purpose flour 1 teaspoon baking powder ( you can omit it all together, I've tested it many times it works great without as well) 1/4 tsp kosher salt 2 sticks (1cup, 226grams)butter, unsalted, softened to room temperature 1 cup (200grams)granulated sugar 1 large egg, room temperature 1tbl vanilla extract, vanilla bean past or almond extract Flavor options: I also like to use lemon zest with combination of vanilla extract or lemon extract, or orange zest. Sift together flour, baking powder, add salt, set aside. In a small dish whisk together egg and vanilla extract, set aside. In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and fluffy. Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in. Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined. Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together. Wrap the dough in a plastic wrap and refrigerate overnight(8hours) or minimum 4hours. Preheat oven to 375F(190C) Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick, between 2 pieces of parchment paper using rolling guides on each side of the dough.(2 painter's sticks glued together on each side, or 2 pieces of 1/4inch molding) Cut out as many cookies as you can. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 15 minutes, or in the freezer 8 minutes. Bake for 9minutes, depending on the oven, turn the sheet once half way through the baking. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack. Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 2 months. Decorate cookies as desired with royal icing or other medium that you use. TOOLS USED IN THIS VIDEO USA PANS (Jelly Roll Style) http://www.amazon.com/gp/product/B00282JL7G?ie=UTF8&camp=1789&creativeASIN=B00282JL7G&linkCode=xm2&tag=hanis-20 USA PANS (Cookie style, no sides) http://www.amazon.com/gp/product/B00282JLDK?ie=UTF8&camp=1789&creativeASIN=B00282JLDK&linkCode=xm2&tag=hanis-20 RELATED RECIPES ROYAL ICING https://www.youtube.com/watch?v=FgtsZDr3tMQ HOW TO THIN ROYAL ICING https://www.youtube.com/watch?v=eSI3WEMt-qU
A perfectly golden, crisp sugar cookie is Patti Paige's blank canvas when it comes to creating her edible art. And she wants to show you how to roll out your very own batch! In this video, she shows you her no-fair technique to rolling out perfectly smooth, even sugar cookie dough every time. Here's Good Housekeeping's triple-tested sugar cookie dough recipe to get you started! http://goo.gl/CqkCnr Want to take your cookie skills to the next level? Learn how to make custom cutters from scratch with Patti's Cookie Cutter 101 class—it's so easy! https://goo.gl/g8R8Oa Join GoodHousekeeping.TV today to get exclusive previews, deals and more! https://www.goodhousekeeping.tv/
This hydrangea blossom cake is simple to decorate but so beautiful! With only one piping tip and little to no experience anyone can make this gorgeous floral cake! Here is a link to purchase the exact piping tip you need to decorate this cake! https://amzn.to/2KICfbF For our delicious Sugar Love Studios whipped buttercream recipe click here: https://youtu.be/molrpf9asAw (affiliate link) Follow us on Facebook here: https://www.facebook.com/sugarlovestudios Follow us on Instagram here: https://www.instagram.com/sugarlovestudios Be sure to subscribe to our channel for weekly uploads!
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Recipe: (Makes 24 Cookies) INGREDIENTS: 3/4 Cup Salted Butter 1 Cup White Sugar 2 Eggs 1/2 TSP Pure Vanilla 2 1/2 Cups of White Sugar 1 TSP Baking Powder DIRECTIONS: In a large mixing bowl, cream together butter and sugar until smooth. Beat in eggs and Vanilla. Stir in flour and baking powder. Cover and chill dough for at least 1 hour (or overnight). Preheat oven to 400 Degrees F. Roll out dough on floured surface until 1/4-1/2 inch think. Cut into shapes and place on ungreased cookie sheet. Bake for 5-7 minutes depending on your oven. Cool completely before decorating. Royal Icing Tutorial to decorate: https://youtu.be/zPeRdycSs3E Try my Valentine's Day Cookie Decorating Tutorial: https://youtu.be/Ol_bzMzJvRs
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1 1/2 Cup Unsalted Butter
1/2 Cup Shortening
1/4 tsp. Salt (I forgot to mention this in the video it goes in the bowl at the very beginning with the butter and shortening)
1 Cup granulated sugar
1 Cup Packed Brown Sugar
2 tsp. Vanilla Bean Paste
2 tsp. Butter extract
2 tsp. vanilla butter nut extract
6 Cups of flour
Cream together butter, shortening, both sugars and salt. In a separate cup combine eggs and extracts. With mixer on a slow speed, slowly add egg mixture to butter mixture, beat just until the egg is incorporated, do not over beat your egg. Add 6 cups of flour, 3 cups at a time until the flour is mostly mixed in. Dump cookie dough out onto parchment and
finish kneading with hands to bring it all together and to finish incorporating flour. Roll dough out between two sheets of parchment paper. Use 1/4 inch square dowel rods as a guide so that all the dough is an even thickness.