Thursday, January 28, 2016

Decorating Sugar Cookies

I just LOVE cookie decorating!! I think I'm getting a little better at it, but I will say it takes a long time. I like to make the cookies one day and then decorate the next, it seems to go a little faster that way.

Here's are some new recipes I've found that I really like!

Sugar Cookie Ingredients:

2 sticks butter (room temperature)
1 cup sugar 
2 large eggs
2 tbsp vanilla extract
4-5 cups all purpose flour
1/4 cup heavy cream
1/2 tsp salt

Sugar Cookie Directions:

1) Cream the butter and sugar together using a hand mixer. 
2) Add the eggs, vanilla, and cream.
3) Add the flour and salt. Do not over mix.
4) Refrigerate for at least 1 hour. The dough will stay good in the refrigerator for at least 3 days.
5) Roll out the dough by sandwiching it in-between two pieces of Parchment Paper. Do not use flour to roll out the dough, it will change the consistency of the dough. If worse comes to worse you can use flour, but try not to. Also, I suggest using Perfection Strips to roll out your cookies. Perfections Strips ensure that your dough is the same height, uneven dough leads to burning the thinner areas of the cookie. 
6) Cut into shapes and place 1/2 inch apart on parchment lined cookie sheets. 
7) Bake at 350 for 11-14 minutes. 
8) Let the cookies cool and then you're ready to decorate!!

Royal Icing Recipe

3 tbsp meringue powder
4 cups powder sugar 
3 tbsp water
3 tbsp clear vanilla 

Beat all ingredients at low speed for about 7 minutes (yes it's a long time). This recipe is for your thicker royal icing that you will use around the edges of your cookies. When you are ready to flood the cookies add more water (5 second disappear). 

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