Sugar Cookie Recipe
INGREDIENTS
2 cups salted butter (room temperature)
2 cups sugar (white granulated)
2 eggs (room temperature)
2 tsp vanilla extract (or desired flavoring)
6 cups flour
3 Tablespoons corn starch
INSTRUCTIONS
Preheat oven to 375 degrees F.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla. Mix well.
Add flour and cornstarch a little at a time to butter mixture. Mix at low speed until flour is completely incorporated and the dough comes together. You will know it is done when the dough pulls away from the edge of the bowl and it clumps together on the paddle.
Roll to desired thickness between parchment paper and cut into desired shapes (my favorite roller to use is from The Cookie Countess). Remove the excess dough.
Freeze the cut out shapes for 10 minutes. Transfer to room temperature pans.
Bake on ungreased baking sheets with parchment paper or mesh non-stick baking mats. I bake mine for 9 minutes then rotate my pans and bake for an additional 3-4 minutes. Please note that every oven is different so watch carefully. I like to bake mine until they are just beginning to turn brown on the edges. Leave them on the pan to cool.
Want the ICING TOO? KEEP READING!
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MRS. CLAUS IS BEHIND SO COME HELP SANTA BAKE COOKIES! HE MAKES QUITE A MESS AND EVERYTHING GOES A BIT WRONG BUT IN THE END YOU WILL HAVE COOKIES AND MILK! GREAT EXPERIENCE FOR UP TO 2 CHILDREN. GET READY TO LAUGH!
Royal icing
INGREDIENTS
2 pounds (1 bag) confectioners sugar
4 Tablespoons Meringue Powder (I use Genie's Dream brand)
2 Tablespoons clear vanilla
scant 3/4 cup warm or room temperature water (you don't want it cold)
2+ Tablespoons corn syrup
INSTRUCTIONS
Place your meringue powder in your mixing bowl. Add your clear vanilla extract to your warm water. Pour your liquid ingredients into the mixing bowl with the MP.
Using a hand held whisk, whisk the ingredients in the bowl until they are foamy (approximately 1-2 minutes).
Add your powdered sugar to the bowl and turn your mixer on low speed with your paddle attachment. Watch and make sure all of the ingredients get incorporated. Add your corn syrup and mix for an additional 15-30 seconds on low until incorporated.
Once the mixture reaches a thick honey-like consistency, turn your mixer to medium and continue mixing for approximately 3-5 minutes. I always set my timer for 5 minutes so I know how long it has been. I don't like to mix my icing for longer than 5 minutes as you can over mix icing which would cause it to not fully dry on your cookies. Most of the time, your icing will be done at the 4 minute mark.
Mix until you have a thick consistency and the icing starts to pull away from the sides and sticks to your paddle attachment.
From this thick consistency, you will color your icing and mix in more water in smaller bowls to get your icing to your desired consistencies.
IF YOU ARE LOOKING FOR AN AMAZING EXPERIENCE FOR YOUR CHILDREN THIS HOLIDAY SEASON - THIS IS SO MUCH FUN! MILK AND COOKIE, FLYIND MAGICAL SLEDS AND STORY TIME ALL WITH SANTA!
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