Friday, January 20, 2012

Roll Out Sugar Cookie Recipe

Yeah.....it's FRIDAY!!!!!

Friday's are my favorite. For me it simply means the kids are all going to be home from school and we can play for two days......baking, playing games, watching movies together.

Yes, I have no life and my children are my playmates. It's been that way FOREVER.....and I wouldn't change a thing. I would rather hang out with my kids then go out parting like most of the world. 

Don't get me wrong, not that long ago I was the life of the party. Having "shot time" was my all time favorite part of the weekend. PatrĂ³n and I were very good friends.

But then something happened. Somewhere along the way.........I GOT OLD! 

Yeah Old! 

Well old in my book anyway.  Let's just say I'm not 21 anymore.

Although I like to think I 'm young, buying six inch heels......wonder how long I can wear those before I get too old and the only thing I can wear are tennis and ballet flats. 

Not that there's anything wrong with that.......I just love my heels. Heels make everything better....in my book anyway. My mother-in-law bought me a picture for my wall that has a picture of a high heel and it reads......"My Best is Always Better in Heels". She always gets me the best gifts!

Well it's Friday and I've got something for you.....

I'm going to give you my sugar cookie recipe! 

Surprise! Surprise!

This is the best cookie recipe.....In my opinion anyway. 

Are you excited????? Ok here's what you'll need....

Roll Out Sugar Cookie Recipe
1 egg, room temperature and beaten
1 cup butter, softened
1 1/4 cups powdered sugar
2 1/2 cups flour, sifted
1 tsp salt
2 tsp Almond emulsion (you can use extract if you prefer)


Ingredients

 You could use a hand mixer if you don't own a stand mixer.
I prefer my stand mixer.
This was one of the gifts my father bought me for my wedding. 
It's my most cherished item.....other than my heels!

cream butter

Add powdered sugar and incorporate well

then I add the egg, salt, and extracts/emulsion

Then add the flour. I add this a little at a time. 
Do not over mix. I just mix until incorporated. 

The dough will be sticky. It does need to be refrigerated a few hours before using. 
OR you can do like I do......
I put it in a large container and pop it in the freezer for about 30 minutes. 

After dough is refrigerated. Roll out on a floured surface and cut out cookie shapes. 
Place on a lined cookie sheet and bake at 375˚ for 10-12 minutes. 
**I pop my cookies in the freezer for 5 minutes before baking. I think this helps with spreading.

A few tips:
  • EVERY oven is different so times will vary
  • DO NOT brown cookies
  • I only use Madagascar Vanilla......it makes a huge difference.
  • You can use extract, I prefer emulsions. They give a stronger flavor. 
  • All ingredients should be room temperature
  • ALWAYS pre heat your oven
  • Let cookies sit for a day before decorating. This will help with the oils bleeding through your icing and ruining all your hard work.
  • This cookie dough does not spread much at all. 
  • This cookie recipe doubles well. I always double my recipe.
  • This cookie dough freezes well. If freezing for a period of time, I wrap dough in plastic wrap and place in a ziploc bag. Then I put the bag in a plastic container.
Enjoy~



16 comments:

  1. hey there, this is great info, and I will have to try this recipe!
    Sue @ Cakeballs, cookies and more

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  2. Thanks for sharing this!

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  3. I'd love to see that picture your MIL gave to you!  Your recipe for roll out sugar cookies sounds great.  I always use cold butter cut into cubes right from the fridge...never have to chill the dough.  Love Bourbon Madagascar Vanilla and I always use a full scraping of vanilla beans from the pod.  Gives a lovely speckled look to your cookies and the flavour is amazing.

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  4. Hi Giselle, thanks for the beautiful tutorial.  The one I use is slightly different. I'm going to try yours.
    Deborah

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  5. Kara - Cookies in the CupboardJanuary 20, 2012 at 9:02 AM

    Thank you for sharing!  I will have to try your recipe - sounds wonderful!  I love Fridays for the exact same reasons. :)  It's going to be a wonderful weekend!  Happy Friday!

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  6. I'll have to post a picture of it. 

    I use cold butter sometimes if I don't want to chill the dough as well.  Vanilla beans are fantastic. Also I want to try the vanilla bean paste!

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  7. I may just have to try this one, first one i've seen using powdered sugar instead of granulated.

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  8. Thank you for sharing your recipe, I have been looking for a sugar cookie recipe that calls for powdered sugar. I just made the dough, and its chilling now. I am curious, is the consistency of the cookie more like shortbread, because it doesn't contain baking powder?

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  9. I tried them..live the taste..but for some reason it wasnt as sticky as u said,it was manageable without the need to freeze or put in the fridge..and turned out a bit hard..why is that?where do u think i went wrong? Thanks a lot for the recipe,iv been looking for a good tasty sugar cookie with great consistency..it was great working with this dough,was just a bit sad when they turned out a bit hard..thanks a lot

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  10. I've never had shortbread. To me this taste like a regular sugar cookie. 

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  11.  I baked the cookies last night, and wow! They are delicious! I must commend you on this recipe, and I think I will be sticking to this one, instead of my old recipe. Thanks again for sharing it. :)

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    Replies
    1. Thanks Amberharp768, It's one of my favorites.

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  12. Is that a 5 or 6qt kitchenaid? Is it big enough to use when doubling your recipe? The reason I ask is because I've been pricing new mixers & can't decide if it's worth the extra $$ to buy the 6qt? If I can double a batch of dough using a 5qt then I see no reason to spend the extra $$ for the 6qt!! Thanks for the recipe...I will be trying it this weekend!

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  13. just made your recipe the cookies did not have a smooth top when they baked off...they were kind of crinkly on top???

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    1. The only time I have had this happen, is when I incorporate too much flour into the dough. I reuse my scraps and the more I roll out the dough the less smooth the cookies are. Most of the time it can be covered with royal icing and you won't see the crinkles.

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  14. Do you use vanilla and almond or one or another?

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