How to Make Sugar Cookies


1

Making Soft Drop Cookies

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    Preheat your oven to 350°F (177°C) and prepare your baking sheet. You will need 1 to 2 baking sheets. Lightly grease the sheet(s) with cooking spray, cover them with parchment paper.
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    Cream the butter, shortening, and sugar until the mixture turns light and fluffy. Place the butter, shortening, and sugar into an electric mixer or food processor. Beat the ingredients together on a medium speed setting until they turn light and fluffy. This will take about 3 minutes.[5]

    • If you cannot find shortening, you can use another ½ cup (115 grams) of butter instead.
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    Beat in the egg and vanilla extract. While the mixer is turning, add in the egg and vanilla extract. Keep beating until everything is evenly combined and no streaks of egg yolk remain.
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    Whisk together the flour, baking powder, and baking soda in a separate bowl. Pour the flour into a separate bowl. Add the baking powder and baking soda, then whisk everything together.

    • If you’d like your sugar cookies to be less sweet, add ½ teaspoon of salt
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    Slowly beat the flour mixture into the butter mixture. Set your mixer to the lowest possible speed setting. While the mixer is turning, add the flour mixture into the butter mixture 1 cup (100 grams) at a time.
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    Form the dough into small balls and roll them in sugar. Use your hands or a cookie scoop to form the dough into 1-inch (2.5-cm) balls. Next, fill a bowl with sugar, then rolls the balls in the sugar 1 at a time.[6]

    • Do not roll the dough out with a rolling pin; this recipe is not meant for roll-and-cut cookies
    • You don’t have to roll the balls in sugar, but the sugar will give the cookies a nice texture after they are baked.
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    Transfer the balls to a baking sheet and flatten them with a glass. Space the cookies 1½ to 2 inches (3.81 to 5.08 centimeters) apart. Next, gently press a glass against each cookie to flatten it slightly. Do not flatten the cookies so much that they stick together. They will flatten a little while you bake them.

    • If you can’t fit all of the cookies on 1 baking sheet, set them aside for later or use a second baking sheet.
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    Bake the cookies for 10 to 12 minutes, then place them on a wire rack to cool. While the first batch of cookies baking, you can start rolling out the next batch. Then, when the first batch is cooling, you can start baking the second batch.

    EXPERT TIP

    Mathew Rice

    Mathew Rice

    Professional Baker & Dessert Influencer

    Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990’s. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram.

    Mathew Rice

    Mathew Rice
    Professional Baker & Dessert Influencer

    Mathew Rice, pastry chef, advises: “Remember that your cookies continue to bake after they come out of the oven because they’re still hot. So, pull your cookies before they look like what you want them to look like, and they’ll cook for a few more minutes when they’re sitting out.”

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    Let the cookies cool completely before decorating them if desired. You can leave them plain, or you can spread some colored buttercream on top and add some sprinkles.

 

Source: wikihow. com


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