![]() Cookies may be stored stacked in an airtight container. ![]() ![]() Let cookies cool completely before icing.Repeat process with remaining dough (if it is too cold let it rest at room temp a few minutes before cutting shapes).Let cookies cool on baking sheet at least 15 minutes before transferring to a wire rack to cool.Transfer to lined baking sheet spacing at least 1-inch apart and bake 9 to 12 minutes until nearly set. Remove chilled dough and cut into desired shapes using cookie cutters.Line two baking sheets with parchment paper. Meanwhile preheat oven to 350 degrees.Transfer dough in parchment paper to 13 by 9-inch baking sheets (or another flat surface like a cutting board) and freeze for 15 minutes (or refrigerate 1 hour).Roll each dough ball in a little flour then roll each portion out to 1/4-inch thick oval between two sheets of parchment paper.Scoop dough out and divide into two equal portions and shape each into a ball.Add flour mixture and mix until combined.Mix in egg, vanilla extract and almond extract.In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter and sugar until just well blended (don’t mix until pale and fluffy or cookies will spread).In a mixing bowl whisk together flour, baking powder and salt.Immediately cover with sprinkles and shake off the excess.Ĭut out sugar cookies really don’t get any easier than this, and that’s without sacrificing flavor or texture either.Then drizzle back and forth within the shape leaving some space uncoated, it’s a quick rough fill.Pipe an outline of the cookie with the icing.Then to keep the simplified method going I would suggest trying the cheater icing option like I’ve done here. You end with cookies that hold there shape nicely, that have crisp edges, chewy centers and a deliciously buttery flavor. It’s a process I use in my gingerbread men recipe and it works amazingly well here also. The simple technique to speed up the process, which also happens to be less of a mess as well, is to roll the dough between two sheets of parchment paper and freeze for just 15 minutes it to firm it up.įrom there the dough is easy to work with and ready to go to cut into various shapes. Who says you need to wait 2 hours to chill sugar cookie dough before cutting? This recipe and simple method proves that old method wrong. So you can have a batch of sugar cookies decorated and ready in about an hour with this streamlined method. The easiest and quickest Cut Out Sugar Cookie recipe! It’s made from a simple dough using basic ingredients and there’s no need to wait hours for dough to chill.
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