6 Sugar Cookie Tips and Tricks
I haven’t made frosted sugar cookies in years – primarily because they never turn out the way I picture them in my mind. Either the cookie is too tough to chew or the frosting never looks quite right…. There have been few sugar cookies that I’ve really enjoyed eating or baking.
It’s Christmas time though, so why not give it another go?
This year’s batch of sugar cookies turned out better than I could have ever hoped for. Not too thick- not too thin and just the perfect amount of frosting. I owe the success of these cookies to more than the just the recipe though. While baking these cookies I was completely and utterly focused. I love the feeling of complete focus – when you become oblivious to your surroundings and zone in completely on a single activity. It doesn’t happen too often, but it sure was helpful this time around!
In addition to that wonderful feeling of focus, here are some tips and tricks to having your own great batch of sugar cookies:
1) Be sure to chill your dough before rolling it out – about 30 minutes should do the trick
2) Roll the dough about an 1/8 inch thick. If it is too thick, the cookies will puff up and lose their shape; If it is too thin, you’ll end up with some crispy chirstmas crackers!
3) Dip your cookie cutters in flour before each use – the dough will release much better from the cookie cutter.
4) Use as little extra flour as possible! The more flour you add to the dough, the tougher the cookies will be after baking
5) When frosting your cookies, don’t be afraid to break out the cake decorating tips! Why not make your cookies as beautiful as possible!
6) Try using decorations other than just frosting and sprinkles – Try some coconut or these sugar pearls!
Enjoy baking and more importantly sharing these cookies with your family and friends : )
Sugar Cookie Cut-Outs
Makes approximately 36 cookies
- 2/3 cup softened butter
- 3/4 cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- Preheat oven to 375 degrees
- In a large mixing bowl, cream together the butter and sugar, and then add the baking powder and salt. Mix well.
- After scraping the bowl, beat in egg, vanilla, and milk.
- Mix in the flour one cup at a time.
- Cover and chill the dough for approximately 30 minutes
- On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using floured cookie cutters, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet
- Bake for 7 to 8 minutes or until edges are firm and bottoms are barely light brown.
- Once cookies are cooled completely, frost with powdered sugar icing.
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