Sugar Cookies

How to bake Sugar Cookies

             Sugar cookies are very appealing to the eye as it is the perfect base for frosting, sprinkles and other sweet decorations. Kids go for it anytime like their other all-time favorite Chocolate Chip Cookies.  Sugar cookies can be made with a cookie press or may be rolled and cut into shapes moreover, it is fun to decorate with kids either with icing or sparkling sugar. I have only used colored sugar here, you can also do some icing & decorations on top like I did on my Lime shortbread trees. The point is to have fun with your baking, this holiday season. Happy Holidays!!

Makes about 130 small cookies

(I only made half the quantity)

Ingredients:

3 & 2/3rd cups unbleached, all-purpose flour

1 tsp baking soda

1tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, melted & cooled

1 cup granulated sugar

1/2 cup packed light brown sugar (I used white sugar)

2 tsp pure vanilla extract

3 large eggs
Decorating Sugars

Optional Gadget - Cookie Press

(can also be made without the cookie press)

Method:

• Preheat oven to 350° F.
• Put the flour, baking soda, salt, & cinnamon into a small mixing bowl, whisk to combine; set aside.

• In a large mixing bowl, combine the butter & sugar. Using an electric beater, mix until light & fluffy. Mix in the vanilla & then the eggs, one at a time, until completely combined. Add the reserved dry ingredients & mix on low speed, until just combined.

• At this point, you can divide the dough into two parts & add desired food color.

• (OPTIONAL STEP) ONLY FOR COOKIE PRESS USERS - Assemble the cookie press with the desired disc. Load the cookie dough, just until the max fill line. Press cookie dough out onto a greased baking pan about 1 inch apart. You can add sparkling sugar sprinkles if you like at this point.

OR

• FOR USERS NOT USING A COOKIE PRESS - Since the dough is made a little softer than usual, we need to dust it with some more flour to get the right consistency. Wrap in plastic & refrigerate for 3 hours. Lightly dust your work surface & roll out your dough about 1/4" thick & use your cookie cutters to cut out your favorite shapes. Lift the cut-out cookies using small spatulas or nylon spreaders and assemble on the baking sheet about 1" apart. You can add sparkling sugar sprinkles if you like at this point.

• Bake in the preheated oven for about 10 minutes, or until lightly golden around the edges.

• Cool cookies before removing from the pan & transfer to a wire rack to cool completely.

Important Notes:

• For non-cookie press users - It is important that you dust it with some more flour to get the right manageable consistency. Wrap in plastic & refrigerate for a few hours before you work with the dough.

Sharing this recipe from my cookie press booklet with my fellow bloggers at SriValli's CCC #52 December Week 4.

White Chocolate Shortbread (Eggless)

How to bake White Chocolate Shortbread

         Shortbread is supposed to be mild tasting and so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's CCC #52 December Week 3.

Makes about 35 cookies

Ingredients:

2 cups (300g) all-purpose flour (maida)

1/4 tsp salt

1 cup (250g) unsalted butter, softened

1.5 cups confectioner's (icing) sugar

1 tsp vanilla extract

2 tbsp cocoa powder

3/4th cup, chopped white chocolate or white chocolate chips

OPTIONAL - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)

Method:

• Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.
• Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.
• Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.
• Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. 
• Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven  & let cool completely on the baking sheets & transfer to a wire rack.

Important Notes;

• To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.
• The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.
• After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.

All-Time Favorite Cookies

All-Time Favorite Cookies 

 Here is a quick look at some favorite cookie recipes, all in one place just for you.