A few months back, I did quite a number of orders for decorated cookies. If you can guess that was for Valentine's Day of course. It was so fun just making those love cuties.
Here was some cookie pops and love cookies I made that time.
|My Love Cookies|
Let me tell you, before I got to this stage of making these delicious cookies, I went through a lot of phases finding the perfect Sugar Cookie recipe. I really mean A LOT! Some cookies recipes looks nice on the outside but soft inside, some was like hard rock! I simply hate soft cookie but hard rock was too much!
And then , like as if heaven sent , it showed me the perfect recipe at Sweetapolita. Though I was a little hesitant yet another fail recipe, hers look so promising. The details she gave was meticulous and I followed every step of it and YES!!!!! She named it Steps to Making the Perfect Sugar Cookie, The title itself is already so assuring.
I FINALLY found the PERFECT sugar cookie recipe. It taste buttery, slight lemony. amd most importantly crunchy. I have made these more that 10 time already only these year. It was that good!
I am sharing these with you then. The recipe she gave was for big batches and I divide accordingly as I do not need so many most of the time. The number of Yield still depends on what size cookie cutter you are using.
Perfect Sugar Cookie
Yield : Approx 25, 3 inch cookies or 40 small ones.
3 cups (375 grams) sifted all-purpose flour
1/2 teaspoon (3 grams) salt
1 cups unsalted butter, (225 grams) softened for about 30 minutes at room temperature
1 cups (200 grams/14 ounces) sugar
1 large eggs (straight from refrigerator)
1 teaspoons (5 mL) pure vanilla extract - I use vanilla essence
1/4 teaspoon (1.25 mL) pure lemon extract - I use lemon essence.
1. In large bowl, sift together flour and salt. Set aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.
Steps to the perfect rolled dough :
4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.
5. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.
6. Chill both discs of dough for
about at least 45 minutes. - I chill mine over night or even 1 week in the freezer
7. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (you can dampen counter so the parchment sticks a bit.), then place 2 wooden dowels on either side of your dough, then another sheet of parchment paper.
8. Roll dough evenly to the dowels-they will ensure that your dough is even thickness.
9. Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
10. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a
baker's half sheet lined with a Silpat Mat, parchmanet paper will do, with 2" clearance around each one and the edge of sheet.
11. Place sheet with cookies into freezer for 15 minutes before baking. Then bake 15-20 minutes, or until edges are golden brown.
12. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.
You may decorate these cookies with royal icing or fondant. And the sky is the limit on what you can design on.
I hope you try and agree with me.