![]() ![]() When you chill your dough (up to 5 days!) your dough gains a whole bunch of flavor.įor this sugar cookies recipe, though, the main goal is to get the circles and shapes you want without spreading. Luckily, this has another perk - especially with cookies like chocolate chip cookies. ![]() One of the best ways to keep your cookies from spreading in the oven is to chill them first. Skip the fuss and get the soft cookies you’ve always wanted. I’ve tested this recipe, gone through all the trials and tribulations so you don’t have to. This log then goes into the fridge, and when it comes out you simply slice it. Instead, I opt for rolling my cookie down into a log. When it comes to making these Christmas cookies, or really these any holiday cookies, I even skip the scoop-and-ball method after the chilling (and yes, you need to chill your dough - this is where flavor develops and it keeps your cookies from spreading too much). I’ll let you in on a little secret: decorating isn’t my strong suit, and yet these cookies look great! By the end of this recipe, you’ll be confident in your ability to get the same results I did. You don’t need to get fancy to make these cookies - and you definitely don’t need to be a professional to decorate them. The cookies are made quickly in one bowl and bake for only 10 minutes, which means these cookies are a breeze to make. Using more egg than your average sugar cookie, or shortbread recipe, makes these cookies have a tender bite. Specifically, what makes these cookies incredibly soft is the amount of butter, which adds rich flavor, and the use of 2 eggs. That ratio is key for making them soft and pillowy. Just like all baked goods, these cookies are made with the same ingredients as other sugar cookies: butter, flour, sugar, egg, and baking powder, but in a slightly different ratio. There are just a few tweaks that take sugar cookies from crisp to super soft. If you’ve been on a search for a recipe for a bakery-style soft sugar cookie, search no more! There’s something really special about mastering a classic and my Soft Sugar Cookies recipe has got all techniques to make your sugar cookie soft just the way you want it.ĭecorated to the nines with colored frosting, and of course a mix of fun rainbow sprinkles, these cookies are perfect for all kinds of celebrations! Decorate them however you want with my included easy icing. IN THIS RECIPE: You’re about to get my tried-and-true recipe for Soft Sugar Cookies - not on the crispier side like my Best-Ever Sugar Cookies, and not exactly chewy like my Chewy Sugar Cookies, but in an incredible, simple, soft league of their own. Please see my full disclosure for details. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.This post may contain affiliate links. When measuring flour, we spoon it into a dry measuring cup and level off the excess. The cookies can be stored in an airtight container for up to 3 days. When the baking sheets are cool, repeat with the remaining batter. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. (There will be additional batter for a second batch.)īake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Arrange the balls on the prepared baking sheets about 2 inches apart. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated. Add the vanilla and egg and beat to incorporate. Whisk together the flour, baking powder and salt in a small bowl.īeat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Line 2 baking sheets with parchment paper. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. ![]()
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