Soft cut-out sugar cookies with crisp edges and room for lots of
icing and sprinkles. Use your favorite cookie cutter shapes and have fun
baking and decorating!
Today is my birthday
and I’m sharing a recipe I have been working since my last birthday. I
kid you not. This recipe was supposed to go in my cookbook last summer,
but I just could not get the texture perfected! Disappointment after
disappointment.
I was going for a soft centered, yet slightly crisp edged roll out
sugar cookie. A cookie that would keep its cookie cutter shape in the
oven, a recipe without any crazy ingredients, and one that was easy and
approachable for everyone. Cut-out sugar cookies are so temperamental!
But luckily, I finally got it right. Happy birthday to me indeed!
Cut-out sugar cookies are all the rage during Christmas time. I
remember making and decorating dozens and dozens of them with my sisters
growing up. We’d have them covering every inch of the counter! Our
decorating “skills” probably seemed atrocious to others, but when sugar,
butter, icing, and sprinkles are involved – who cares what the package
looks like right?!
I’m so excited to share this recipe with you; I could hardly wait
until December. Instead of snowflakes and santa hats, you’re getting
hearts and hot pinks and rainbows.
Lucky for you, my decorating skills have vastly improved over the years!
Let’s get down to it. The recipe? It’s not
complicated! It just took me a good while to find the perfect
combination of butter and sugar, flour and leavener.
Start with the right consistency of
unsalted butter. This is so important! Butter must be softened, but not
melty in the slightest. You should be able to press your finger into the
stick of butter and make an indent easily, without your finger sliding
anywhere. Firm, but not cold. Lightly softened is what you should go
for.
Here is a good visual. You’ll need 3/4 cup (170g; 1 and 1/2 sticks) of butter.
The cookie dough will be thick and not wet.
Slightly sticky and crumbly, yet manageable. I compare it to the
consistency of play-doh.
Very, very important:
This sugar cookie dough does require chilling. Not too long; only about
1 hour. Once the cookie dough is prepared, divide the sugar cookie
dough in half, shape into balls, and then roll into two flat rectangles –
about 1/4 inch thickness each. Stack onto a baking sheet and chill.
Chilling is mandatory not only to keep the butter cold to help prevent
spreading, but also to give the gluten in the flour a chance to rest. As
you notice, I chill the cookie dough AFTER
I have rolled it out. With all of my recipe testing, I learned that
this method is so much easier than chilling the cookie dough as a whole
and then trying to roll out a cold chunk of dough.
After 1 hour of chilling, you may use your
favorite cookie cutter and cut into difference shapes. At this point you
can just bake the shaped cookies plain or you may add sprinkles
directly onto them. I lined some cookies with circle-shaped sprinkles,
as you see above and below. This did take me awhile… maybe about 6
minutes per cookie. Also took me a lot of precision and patience, but
hey… they’re pretty right?! Beauty is pain.
Check out the full recipe and directions here: http://sallysbakingaddiction.com