Mmmmm. Sugar cookies are one of my favorite cookies and they are fun to bake. I love to put colorful glaze on these adorable cookies which usually are very very small in size, but to make it easier for myself and to not go through the hours long process of putting glaze on every miniature cookies, I made them larger in size. Well, size does not matter as long as the taste is same and believe me it took me about an hour to put glaze on these huge cookies also. I did not make a lot of fancy glazing as the time was showing 11pm and yes, I usually end up at this time finishing my baking with everyone annoyed at me. My mom always get mad at me saying "you will complete your baking when everyone are gone to sleep", not my fault hehe.
The recipe I used to make these sugar cookies is taken from Dozen Flours and I moderated quantity to half and did not make sandwiches. I have used the same recipe before and made heart sandwich cookies which I glazed really fancy, but did not take any picture of them. I am very satisfied with this recipe and I recommend you to follow the recipe really carefully and not cheat in the process (time) of keeping the dough in refrigerator as cheating (putting it in freezer for less chilling time) can cause uneven edges (I cheated and you can see the uneven edges in the pictures).
Makes about 20 (large)
Calories: ~ 1935 (without glazing)
each cookie: ~ 97
I n g r e d i e n t s :
113 g sugar
113 g butter
1/2 tsp vanilla essence (or use vanilla powder)
1/2 egg (room temperature)
187 g all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1. Cream the butter and sugar
2. Add vanilla and eggs
3. In a separate bowl, mix dry ingredients together
4. With the mixer on low/medium speed, slowly add dry ingredients to the wet, being sure to scrape down the bowl frequently.
5. Turn the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic,
and refrigerate for 30 minutes.
6. Separate the dough ball into 2 balls and place between two sheets of parchment pape
7. Roll the ball out to about 1/4 inch thick being sure to keep all the dough between the sheets of paper
8. Transfer to a cookie sheet and store in the refrigerator for at least 1 hour or until firm (you can also cheat by putting them in the freezer - NOT recommended)
Preheat oven to 175C.
9. Cut out desired shapes and place onto a cookie sheet lined with parchment paper or grease the tray directly
Bake for 8-12 minutes until firm to the touch and just the slightest bit brown. Cookies will continue to bake as your remove them from the oven. Let them sit for a minute, remove the cookies from the baking sheet with a spatula big enough to support the entire surface of the cookie (or they may break) and cool on a wire rack.
10. Repeat steps with left over cookie dough
Glaze with desired icing (You may use peppermint icing, you can find recipe in Dozen Flours). I used simple icing sugar (added different color) and garnished with colorful crumble mixture and shredded coconut.
Note: For tips & tricks and complete recipe, please visit Dozen Flours.
The recipe I used to make these sugar cookies is taken from Dozen Flours and I moderated quantity to half and did not make sandwiches. I have used the same recipe before and made heart sandwich cookies which I glazed really fancy, but did not take any picture of them. I am very satisfied with this recipe and I recommend you to follow the recipe really carefully and not cheat in the process (time) of keeping the dough in refrigerator as cheating (putting it in freezer for less chilling time) can cause uneven edges (I cheated and you can see the uneven edges in the pictures).
Makes about 20 (large)
Calories: ~ 1935 (without glazing)
each cookie: ~ 97
I n g r e d i e n t s :
113 g sugar
113 g butter
1/2 tsp vanilla essence (or use vanilla powder)
1/2 egg (room temperature)
187 g all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1. Cream the butter and sugar
2. Add vanilla and eggs
3. In a separate bowl, mix dry ingredients together
4. With the mixer on low/medium speed, slowly add dry ingredients to the wet, being sure to scrape down the bowl frequently.
5. Turn the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic,
and refrigerate for 30 minutes.
6. Separate the dough ball into 2 balls and place between two sheets of parchment pape
7. Roll the ball out to about 1/4 inch thick being sure to keep all the dough between the sheets of paper
8. Transfer to a cookie sheet and store in the refrigerator for at least 1 hour or until firm (you can also cheat by putting them in the freezer - NOT recommended)
Preheat oven to 175C.
9. Cut out desired shapes and place onto a cookie sheet lined with parchment paper or grease the tray directly
Bake for 8-12 minutes until firm to the touch and just the slightest bit brown. Cookies will continue to bake as your remove them from the oven. Let them sit for a minute, remove the cookies from the baking sheet with a spatula big enough to support the entire surface of the cookie (or they may break) and cool on a wire rack.
10. Repeat steps with left over cookie dough
Glaze with desired icing (You may use peppermint icing, you can find recipe in Dozen Flours). I used simple icing sugar (added different color) and garnished with colorful crumble mixture and shredded coconut.
Note: For tips & tricks and complete recipe, please visit Dozen Flours.