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This is a quick and easy sugar cookie recipe that creates beautiful, simple cookies which hold their shape perfectly after baking. With a buttery flavor and a wonderful short texture, they are ideal for cutting into various shapes for any occasion, especially holidays like Christmas. The dough is firm enough for easy handling and can be decorated before or after baking.
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Whisk together flour, baking powder, and salt. → In a separate bowl, cream softened butter and sugar until fluffy, then beat in eggs and vanilla. → Gradually mix the dry ingredients into the wet until just combined, then chill the dough for at least 2 hours. → Roll out the chilled dough, cut into shapes, and place on a lined baking sheet. → Bake at 375°F (190°C) for 10-12 minutes until the edges are lightly golden.
Whisk together flour, baking powder, and salt. → In a separate bowl, cream softened butter and sugar until fluffy, then beat in eggs and vanilla. → Gradually mix the dry ingredients into the wet until just combined, then chill the dough for at least 2 hours. → Roll out the chilled dough, cut into shapes, and place on a lined baking sheet. → Bake at 375°F (190°C) for 10-12 minutes until the edges are lightly golden.
This is a quick and easy sugar cookie recipe that creates beautiful, simple cookies which hold their shape perfectly after baking. With a buttery flavor and a wonderful short texture, they are ideal for cutting into various shapes for any occasion, especially holidays like Christmas. The dough is firm enough for easy handling and can be decorated before or after baking.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the softened, room temperature butter and granulated sugar. Cream together on medium speed for about 2 minutes until light and fluffy.
Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Mix in the vanilla extract.
With the mixer on its lowest speed, gradually add the dry flour mixture to the wet ingredients. Mix only until just combined, being careful not to overmix.
For the most accurate and best results, use a kitchen scale to measure the flour (480g). Over-measuring flour is a common issue that leads to dry cookies.
Do not overmix the dough after adding the flour, as it can develop the gluten and result in tough cookies. Finish incorporating the last bits of flour by hand with a spatula.
The cookie dough can be made ahead of time. It keeps well in the fridge for up to 2 days, or can be frozen for up to 3 months.
If the chilled dough is cracking while you roll it, it's likely too cold. Let it sit at room temperature for about 10 minutes to soften slightly.
To ensure even baking, try to bake cookies of similar size and thickness together on the same baking sheet.
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