Sugar Sugar Cookies
I think sugar cookies scream Christmas time! Sugar + butter is a no brainer so you know they’ll be delicious but it’s all the different cookie cutter shapes and additional icing, chocolate, sprinkles, coloured sugar that can take them from a delicious cookie to a magical winter wonderland creation!
I know most sugar cookie recipes need lots of chilling time so I wanted to make one that didn’t and this really doesn’t. Feel free to chill it for 30 minutes and up to overnight if you wish but it’s really not necessary. My secrets are that I use butter and shortening straight from the freezer and I add cornstarch, this really helps eliminate your chill time.
I bake my cookies at 350 for 10 minutes but feel free to do them for 12 minutes if you want a crispier biscuit. I prefer a crisp edge with a softer center so 10 is perfect for me. If I’m doing a big batch, which I normally am, I’ll do some at 10 and some at 12 minutes and keep them separate so people have a choice. It is Christmas after all and nice to please everyone where possible!
I hope you enjoy this recipe, let me know if you have any questions or comments. Happy Holidays and as per, bácáil sona!! 👩🏻🍳
SUGAR SUGAR COOKIES
recipe
⏲ PREP TIME: 20 minutes
⏲ BAKING TIME: 10 minutes
⏲ RESTING TIME: 30 minutes
🍪 SERVINGS: 75 cookies
EQUIPMENT
mixing bowls
stand mixer/ hand mixer
rolling pin
cookie cutter
silicon baking mat
baking tray
cooling tray
INGREDIENTS
Sugar Sugar Cookie
555g all purpose flour
40g cornstarch
280g salted butter
60g vegetable shortening
2 eggs
360g granulated sugar
40g confectioners sugar
1/2 tsp/ 2.5g baking powder
1 tbsp/ 15g vanilla extract
1/4 tsp/ 1.25g pure almond extract
Cookie Decoration
250g favourite white chocolate
the limit does not exist! Christmas sprinkles/coloured sugar
INSTRUCTIONS
1.
Preheat oven to 350°F, 180°C.
2.
Weigh and sieve your flour, cornstarch and baking soda into a mixing bowl, mix and set aside.
3.
Grate your butter and shortening straight from the freezer into your stand mixer bowl.
Add your granulated and confectioners sugar and beat with the paddle attachment, on medium, until combined, pale and fluffy.
4.
Add and beat your eggs, one at a time and then add your vanilla and almond extract.
5.
Add your flour mix a bit at a time, beating on low each time, until completely combined.
6.
Your mixture will still be a bit wet but if it seems too sticky add a little flour as you pull it together.
Scatter confectioners sugar on your counter, place some of your batter on top and roll out, add more confectioners sugar if she's sticking to your rolling pin.
Gather the rest of the dough up and put it into a zip lock bag, flattening it out. Put it in the fridge to keep it chilled while you're working with the first batch.
7.
Roll your dough about 1/4 inch, I like mine thick. Use your cookie cutter of choice and go along the dough, keeping them close to get as much use out of each sheet one as you can.
8.
Using an offset icing spatula transfer your cookies onto a non stick baking mat on a baking tray, about an inch apart, and put into the oven for 10 minutes.
9.
Let the cookies cool on baking tray for about 10 minutes before transferring to a cooling rack.
10.
Repeat this process until all your dough is used up, rolling out the excess dough to make more cookies. Make sure your mats aren't hot when putting the cookies on. I usually have two trays going so while one is in the oven the other is out waiting, giving them time to cool and as they rotate.
Decorating your cookies!
1.
Melt your white chocolate in the microwave, mixing every 20 seconds, until melted through. It should only take about 90-120 seconds.
2.
Dip the top of your biscuit into the chocolate, lifting and twisting it to get rid of the excess chocolate.
3.
Place back onto the cooling rack and sprinkle coloured sugar or sprinkles directly on top.
4.
Leave to set but obviously try one right now, just incase!
NOTES
Feel free to use royal icing as your topping, I just prefer to use chocolate!