![]() ![]() They will firm up as they cool, so don’t worry. They may seem undercooked, but don’t let this fool you! That’s how they’re supposed to look. Take them out of the oven as soon as the edges look golden. Pay attention to the cookies as they bake.Coat the dough balls in white sugar right before baking to give them that beautiful glistening surface.To get extra delicate sugar cookies, sift your dry ingredients after measuring them.You’ll know it’s done once the mixture doesn’t look grainy anymore – which means the sugar has dissolved in the butter. Cream together the butter and sugar until you form a fluffy mixture.The cooked cookies and the pre-baked dough will both last for 30 days in the freezer. Place the batter in a zip-top bag and freeze. You can also freeze the unbaked cookie dough as well.Then, place them in an air-tight container, with pieces of parchment paper separating each cookie. Want to freeze your sugar cookies? Here’s how: let your freshly baked sugar cookies cool.Not a requirement, but it’s better to chill the dough for 30 minutes before baking to prevent it from spreading.So, the technique is to mix the ingredients just enough until combined. Just like in any cookie recipe, do not over-mix the batter.You see, brown sugar contains molasses, which gives it more moisture than white. This recipe calls for only white sugar, but you can swap just two tablespoons of white for brown sugar and you’ll see a big difference. Another good technique to make sugar cookies chewier is to add moisture.Expired baking powder and baking soda will make your cookies flat. With that said, you also need to be sure that these leavening agents are fresh.If you only use baking soda, the cookies will be too thin. If you only use baking powder, you’ll get thick cookies that are too cake-like. The absolute perfect formula is 1 teaspoon of baking soda and ½ teaspoon of baking powder. The key to soft and chewy sugar cookies is the combination of baking soda and baking powder.Take out the butter from the fridge 20 minutes prior so it softens to room temperature. Always use softened butter, not melted nor cold. The key to soft cookies lies in the butter.Regular butter has a higher fat content than margarine or butter-flavored shortening – so don’t use these substitutes. The key to success is to use high-quality ingredients, particularly butter and vanilla. ![]() Oh, and did I mention they’re easy to make? Tips & Tricks And if I dare say so, better than any bakery.Įspecially when you’re able to enjoy them fresh from the oven. This is the last sugar cookie recipe you’ll ever need.īetter than mom’s. ![]() Store in airtight container for up to 1 week.Sugar cookies are also irresistibly addictive, too! So I suggest you make large batches of this recipe because these will be a sure hit not just with the kids but the grown-ups as well. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Move the dough around and check underneath frequently to make sure it is not sticking. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Sprinkle surface where you will roll out dough with powdered sugar. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Sift together flour, baking powder, and salt. ![]()
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