It’s been ages, since I updated my blog, eh. So sorry for that. Okay lets talk about cookies. Nothing beats the smell of freshly baked cookies in your home, nice eh?
Okay so let us begin with our Sugar Cookies. These are the best cookies I have ever tried. The taste is amazing and when the biscuits are cut into shapes, they hold their shape after baking. Otherwise most of the cookies just spread in every or any direction they find and are a mess, but not this one. I have made cookies with this recipe, I guess 10 to 15 minutes, and it hasn’t disappointed me so far.
Once you bake a batch, you’ll have hide it from your family, the cookie monster and even yourself, because there won’t be any cookies left otherwise. Yes it is that serious and they are that delicious.
Sugar Cookies are a sweet and tender cookie that has wonderfully crisp edges. They are an American favorite and although they were once made primarily during the Christmas season, they are now a year round favorite. They are delicious whether dressed simply with a sprinkling of colored sugar or frosted with royal icing.
What you need
Castor Sugar————————- 1 cup (200 g)
Butter———————————– 227 g room temperature
Flour———————————— 3 cups
Baking soda————————— 1 tsp
Eggs———————————— 2 large
Vanilla Essence———————- 2 tsps
Salt————————————– 1/2 tsp
How it is made
- Take flour, baking soda and salt in a bowl and sift twice and set aside.
- Now take another clean, dry bowl and add butter and sugar to it. Beat butter and sugar till light and fluffy, approx. 3 to 4 minutes, ON THE CLOCK. It’s important.
- Once done, add eggs and vanilla essence to it and beat again till combined.
- Now throw in the sifted flour and give it a good mix again, till it forms breadcrumbs texture, and then into a smooth dough. Don’t worry if it doesn’t go to the breadcrumbs texture, directly going to smooth dough works best.
- Divide the dough in half, wrap it in a cling wrap or a clean cellophene/plastic bag, close tightly, dough doesn’t be exposed to moisture.
- Keep it in the refrigerator for 1 hour or until it is firm enough to be rolled.
- Pre-heat the oven to 177 C. And line baking sheet with greaseproof paper or lightly grease with oil.
- Take one half of the dough out, dust your surface with flour, role the dough to the thickness of 1/4 inch or 1 cm and gently place it on the baking tray. Make any shapes you like, any.
- Once done, bake it for 10 – 15 minutes or until they start to get golden around the edges, do not over-cook them otherwise they will get hard once cooled.
- Once done, leave them on the tray for a couple of minutes and then gently lift them with the help of a metal spatula or something and place them onto the wire rack to cool.
- Cool completely before icing.
- Melted chocolate
- Hard Royal Icing
- Colour flow or Run out icing.