I just started getting interested in decorating cookies. I bought the betty crocker packs and it was a bit soft to cut into shapes. I put in the freezer, added 2 tbls of flour and it work just a bit better. Once i got them in the over, they expanded a whole lot. So i'm guessing this is not good for cookie decorating. RIGHT?! I was wondering if i should bake them w/the cookie cutter attached? (does that make sense?) Can i stick the cookie cutter in the over? will it damage? i got the wilton metal cookie cutters for less than a dollar each. don't seem very strong.
Does anyone have a cookie recipe they can share? For vanilla and chocolate cookies. What's the best techniques?
Please help?! thanks i appreciate it.
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These recipes are very good, most of us them. You can make the dough ahead of time. If you want to freeze dough, put in fridge for a least an hour then you can freeze up to 2 weeks to 3 months. Saves lots of time. I usually bake and freeze for three months. Then you are not in a rush to decorate. You can find the recipes here too. The icing will last for a few weeks. Good luck and have fun.
No Fail Sugar Cookies
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.
Chill for 1 to 2 hours
Roll to desired thickness and cut into desired shapes. Bake on un-greased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3 cookies
Chocolate Rolled Cookies
1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.
Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.
I got about 18 3" cookies out of this recipe.
Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Re-roll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Royal Icing for Decorated Cookies
This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours...and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven't had great results with keeping it in the fridge...but un-tinted icing (i.e. white) seems to be okay from the freezer.
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened...about 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
I have tried freezing my raw cookies for a few minutes 10 or so seems to help spreading
got that tip from this site!!
Here is my favorite chocolate sugar cookie recipe. I made these for Valentine's day and I iced them with Alice's Icing for Cookies recipe found on this site. They were delicious!
I have also used the NoFail Sugar Cookie recipe mentioned above, but I like a sweeter cookie, so I am still looking for my favorite regular sugar cookie recipe.
I know every one on here uses the No Fail Sugar Cookie. However I find the following recipe so much tastier! And it pairs really well with Royal icing.
Almond Butter Cookies
1C butter (softened)
8oz. cream cheese (softened)
1 1/2 C sugar
1 large egg
1/2 tsp. almond extract
3 1/2 C flour
1 tsp. baking powder
Cream butter and cream cheese until combined. Add sugar and beat until fluffy. Add egg, vanilla and almondextract and beat until combined.
In another bowl stir together flour and baking powder. Add and mix until combined. Divide into 2 balls and wrap tightly in plastic wrap. Chill until firm.
Roll out dough to 1/4 inch thick, cut into cookies and place on an ungreased cookie sheet. Bake at 375 fo 9-12 minutes or until edges are slightly browned.