Basic Sugar Cookie Recipe (and Cookie Pop)

Recipe by sweetapolita.com

Yield: Apprx 30 medium cookies, depending on shapes/size

Buttery, crisp and classic vanilla, these sugar cookies are ideal for decorating, snacking, tea-time or gifting. If the steps are followed, they will keep their shapes well and won’t expand while baking.

Ingredients:
227 or 454g unsalted butter, softened for about 20 minutes at room temperature
375g or 750g plain flour, sifted
1/2 or 1 tsp salt
200 or 400g sugar
1 or 2 large eggs, cold
1/2 or 1 tbsp pure vanilla extract
1/8 or 1/4 tsp pure lemon extract (optional)

Instructions:
sift together flour and salt. Set aside.
Use mixer with K-beater and cream butter and sugar until fluffy and pale, about 5-10 minutes. Beat in eggs one at a time.
Add vanilla and lemon extract and blend.
Add flour mixture and mix on low speed until thoroughly combined. Remove 1/2 of dough from bowl, make a ball, and place a large piece of baking paper on counter. Place on top of a large piece of baking paper, then roll to the thickness you want for the cookies, place on a baking tray.
Repeat with 2nd half of dough. Chill both discs of dough for about 15 minutes in the freezer.
Preheat oven to 160° C
When the dough is harden, remove from freezer, and cut your shapes using the cutters of your choice, placing them on a baking tray line with baking paper with 2″ clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. (If anytime the dough turn soft, just put it back to freezer)
Bake 10-14 minutes, or until edges are golden brown.
Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Notes
*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.

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Cute Dog Cookies🐶🐶🐶

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Make 14 large cookies

What you need:
Basic sweet cookie dough
Brown coloring
Heart shaped cookie cutter
M&M’s for the eyes and nose
mini chocolate chips for the whiskers

Glue frosting:
Icing sugar mix with a bit of water till thicken

Method:
Divide the dough into half
One half mix with brown food coloring for the ears
place a large piece of baking paper on counter. Place one portion of the dough on top of the baking paper, place another large sheet of baking paper on top then roll the dough to the thickness you want for the cookies, place on a baking tray.
Repeat with 2nd half of dough.
Make sure both dough are of equal heights.
Chill both discs of dough for about 15 minutes in the freezer.
Preheat oven to 160° C
When the dough is harden, remove from freezer, cut out hearts from both doughs
slice the brown hearts in half and place next to each side of the regular dough heart and they will bake together (make sure they’re touching).
Push in the mini chocolate chips, repeat till the baking tray is full, put the baking tray into the freezer for 15mins, remove and bake for 10-14 mins or till edges are golden brown
Let the cookie to cool on the tray slightly before transfer to a wire rack
Once it is cool, you can use a bit of frosting to ‘glue’ on the eyes and nose.

Note: the dough need to be slightly harden to cut into the shape nicely, if the dough is too soft, put the dough on a baking tray and put inside the freezer for 10-15 mins to harden.

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