Why These Sugar Cookies Will Win You Over
- edges that are somewhat crunchy with soft, dense centers.
- Delicious creamy vanilla flavor
- Leave plain or add more flavors, such as maple, cinnamon, and others.
- Keep their form.
- Decorating surface that is level
- remain supple for days
- Freeze exquisitely
Overview: How to Make Icing for Sugar Cookies
Construct cookie dough. Only 7-8 components are required. Because there are so few components, it's crucial that you follow the recipe exactly. The cookie dough's basis is made of sugar and butter that have been creamed. The structure of the cookie is egg, and vanilla essence gives it flavor. I nearly always add a little bit of almond extract for taste, and I highly suggest you do too! The obvious additions are flour, baking powder, and salt, which counterbalance the sweetness. To make the ideal cookie, so many "little ingredients" must do "big jobs." I also bake chocolate sugar cookies, by the way.
Cut into two pieces. Rolling out smaller pieces of dough is simpler.
Cookie dough is rolled out. Roll it out to a thickness of 1/4 inch or slightly less. Try using this adjustable rolling pin if you have trouble rolling out dough evenly. I can attest that it is really useful.
Roll out the chilled cookie dough. These sugar cookies with cookie cutters won't maintain their shape without cooling. For at least one to two hours and up to two days, chill the rolled-out cookie dough.
Shapes should be cut. I recommend the Ann Clark line of cookie cutters if you need some recommendations. (Not sponsored; simply a true admirer!) This heart set, a dog bone, a snowflake, a snowman, a leaf, and a pumpkin are a few of my favorites. Additionally, I use and endorse these heart cookies cutters.Bake and cool. The time varies based on the size of the cookies.
Decorate. When rolling out the cookie dough, keep some flour handy. Keep a small dusting of flour on your work surface, hands, and rolling pin. This dough is fairly soft.See the icings I've proposed below.
The Order of Steps Is Tricky
Take note of how I roll out the dough BEFORE refrigerating it. That's my trick, which you can watch me perform in the tutorial video up above.
I'll explain my motivations now. The cookie dough must chill in the refrigerator, much like when baking chocolate chip cookies, to prevent the cookies from spreading excessively. After preparing the dough, immediately roll it out, and then chill it. The dough is currently too soft to cut into shapes. The cookie dough will be too cold and challenging to deal with if you try to roll it out after chilling. Before rolling out the dough, I divide it in half, and you should definitely do the same. Simply put, smaller dough pieces are easier to handle.
Added trick! In order to make transferring the cookie dough to the refrigerator simple, roll out the dough immediately on a silicone baking surface or parchment paper. Pick it up, put it on a baking sheet, and put the baking pan in the fridge. Stack the pieces of rolled out dough on top of one another if your refrigerator doesn't have enough room for two baking sheets.
How thick should sugar cookies be rolled?
Because they are rolled out rather thickly, these sugar cookies maintain their softness. The cookie dough should be rolled out to a thickness of around 1/4 inch or slightly less. Yes, these cookies are extra thick and tender despite being on the thicker side. Try my drop sugar cookies if rolling out cookie dough doesn't sound like fun.
Beginners will love using this simple cookie icing. Because you don't need an electric mixer and the final product won't really depend on the consistency, it's simpler to produce than royal icing. However, it doesn't offer the same level of fine detail as decorations made of royal icing. Additionally, drying takes a good 24 hours.
Tips and tools for sugar cookies
Let me make some recommendations for helpful sugar cookie instruments before I leave you with the recipe. In my personal kitchen, I only use and believe in the following products:
Stand or handheld electric mixer
Sheets for baking
Using parchment sheets or silicone baking mats
This Adjustable Rolling Pin instead of a rolling pin
Food Coloring: Gel food coloring is preferred because liquid food coloring might change the icing's consistency. I used a couple drops of dusty rose and one drop of sky blue for the cookies shown. If you do a lot of decorating and like to have a range of colors on hand, this Americolor Soft Gel Paste Color Kit is fantastic to have.
Squeeze bottle/Piping Tips: I advise using Wilton piping tip #4 for flooding and outlining if you're using royal icing. A great basic piping tip to have in your arsenal is this one. I advise using a squeeze bottle if you're using my simple glaze icing.
You need a disposable piping bag or piping tip if you're using royal icing.
What Can You Do With This Dough?
Sandwiches with striped fudge cookies
Cookie Snowmen
Cookie Cinnamon Rolls
Cookies with Stained Glass Windows
Cookies for Valentine's Day
Cinnamon Maple Stars
Cookies for St. Patrick's Day
Christmas Cookies
Celebration Cookies with fireworks
melon-flavored sugar cookies
Christmas Sugar Cookie
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2:30 hours were spent on preparation.
Time to Cook: 12 minutes
4 hours, 45 minutes total (including cooling)
Yield: 24 cookies, 3 to 4 inches
Ingredients
spooned and leveled) 2 and 1/4 cups (281g) of all-purpose flour, plus additional flour as needed for rolling and the work surface
A half-teaspoon of baking powder
1/4 teaspoon salt
Unsalted butter, softened to room temperature, 3/4 cup (170g)
150g or 3/4 cup of granulated sugar
a single big egg, room temperature
Pure vanilla extract, two tablespoons
Almond extract, which is optional but enhances the flavor, should be used at 1/4 to 1/2 teaspoon.
Assorted sprinkles for royal icing or easy glaze icing decoration
Instructions
In a larger basin, combine the salt, baking soda, and flour. Place aside.
The butter and sugar should be combined on high speed for about 2 minutes in a large basin using a hand-held or stand mixer with a paddle attachment. Beat the ingredients on high speed for approximately a minute to incorporate them, then add the egg, vanilla, and almond extract (if using). Clean the bottom and sides of the basin, then beat the ingredients together once more if necessary.
Mix on low speed until incorporated after adding the dry components to the wet ones. It will be a soft dough. Add one extra tablespoon of flour if the dough appears too soft and sticky to roll out.
Create two equal portions of the dough. Each portion should be put onto a piece of parchment paper or a silicone baking surface that has been lightly dusted with flour. Roll out the dough to a thickness of approximately 1/4 inch using a rolling pin that has been lightly dusted with flour. If the dough seems too sticky, add extra flour. As long as the dough is evenly 1/4-inch thick, it can be rolled out into any shape.
Mix on low speed until incorporated after adding the dry components to the wet ones. It will be a soft dough. Add one extra tablespoon of flour if the dough appears too soft and sticky to roll out.
Create two equal portions of the dough. Each portion should be put onto a piece of parchment paper or a silicone baking surface that has been lightly dusted with flour. Roll out the dough to a thickness of approximately 1/4 inch using a rolling pin that has been lightly dusted with flour. If the dough seems too sticky, add extra flour. As long as the dough is evenly 1/4-inch thick, it can be rolled out into any shape.
One of the rolled-out doughs should be lightly dusted with flour. Put some parchment on top of that. (Doing so avoids sticking.) Top with the second piece of rolled-out dough. Refrigerate for at least a couple of hours and as long as two days after covering with plastic wrap or aluminum foil.
Set the oven to 350°F (177°C) after it has chilled. Use silicone baking mats or parchment paper to line a couple of big baking sheets. Take the top dough piece out of the fridge with care. Run your hand under it to help remove it if it's stuck to the bottom; you can see me doing this in the video below. Cut out shapes from the dough using a cookie cutter. Reroll the leftover dough and keep slicing until all is gone. the second piece of dough, and repeat. (Note: You get a lot of cookies from the dough scraps you re-roll even though it doesn't appear like there is a lot of dough.)
Place cookies 3 inches apart on baking pans. Bake for 11 to 12 minutes, or until the edges are just starting to brown. Rotate the baking sheet halfway through the baking period if your oven has hot areas. Before decorating, let biscuits cool completely on a wire rack for five minutes on the baking sheet.
Use royal icing or simple cookie icing to decorate the cooled cookies. You are welcome to use gel food coloring to color either icing. For a list of suggested decorating tools, see the previous section. As you wait for the frosting to set, there is no need to cover the frosted cookies. If it helps, decorate the cookies right on the baking sheet so that you may chill the entire baking sheet to hasten the icing's setting time.
If the icing hasn't yet set, you can either eat the cookies right away or wait. These cookies are excellent for shipping or gifting once the icing has dried. When tightly wrapped at room temperature, plain or decorated cookies retain their softness for approximately 5 days. Cover and keep in the fridge for up to 10 days for extended storage.
These bars have a rich peanut butter foundation with a chocolate top that is delightfully sweet and ganache-like. Bonus? Just 5 ingredients, 1 bowl, and 30 minutes are needed to make these. Allow us to demonstrate!
The peanut butter base for these no-bake bars is created by combining peanut butter, almond flour, maple syrup, and sea salt.
We next move on to the chocolate coating that resembles ganache after pressing that mixture into a pan. By simply mixing melted chocolate chips, peanut butter, and coconut oil, it comes together quickly.
After just 20 minutes in the freezer, the chocolate coating and flaky salt are added to the peanut butter base, and the dessert is ready to eat! The sweet appetite will soon be sated if you slice some bars.
You HAVE GOT to try these peanut butter bars without baking, we just KNOW it! They're:
Deliciously satisfying, chocolaty, peanutty, sweet, and salty!
They make a convenient treat to have on hand for grab-and-go snacks during the week or when a chocolate and peanut butter craving arises.
More Recipes Using Chocolate and Peanut Butter
Chocolate-Peanut Hummus with Fudgy Chocolate
Pancakes with peanut butter cups (vegan and gluten-free)
A bowl of healthier peanut butter chocolate chip cookies!
Peanut butter cups made with ease at home
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TIME MADE PREP 29 minutes
1 minute COOK TIME
Total TIME 30 minutes
14 servings (bar)
Cuisine: vegan, grain-free, and freezer-friendly for one month
Is it shelf-stable?: 1-2 Weeks
Ingredients
a BASE OF PEANUT BUTTER
3/4 cup creamy salted peanut butter, preferably made with only two ingredients (peanuts and salt) (drippy, natural*)
A half-cup of almond flour
2 teaspoons maple syrup
If using unsalted peanut butter or for more saltiness, add 1/4 tsp sea salt.
TOPPING WITH CHOCOLATE
Semi-sweet chocolate chunks or chips, 1/2 cup
2 tablespoons of salty, creamy peanut butter
Optional 1/2 teaspoon coconut oil for topping
Flaky sea salt
Instructions
Put parchment paper on the bottom of a loaf pan that is the typical size.
PEANUT BUTTER BASE: Combine the peanut butter, almond flour, maple syrup, and optional sea salt in a medium microwave-safe mixing bowl. With a spatula or spoon, mix everything together thoroughly. Pour the entire peanut butter mixture into the loaf pan after scraping it out of the bowl. Place aside.
CHOCOLATE TOPPING: Place the chocolate chips in the microwave-safe bowl that is now empty. Microwave for increments of 30 seconds at a time, stirring in between, until the chocolate is melted and smooth. You can also melt chocolate on the stovetop by placing chocolate chips in a small glass or metal bowl, placing it carefully over a small saucepan filled with hot water, and stirring until the chocolate is melted.
Add the coconut oil and 2 Tbsp of peanut butter (change quantity if adjusting batch size) to the melted chocolate. Stir the mixture until a smooth consistency. Add optional flaky sea salt on top of the chocolate mixture before pouring it over the peanut butter base. 20 minutes or so in the freezer will help the chocolate set.
Slice into bars (we recommend 14 bars as the recipe is written because they are rich!) and remove from the pan by lifting the sides of the parchment paper. Enjoy!
For up to 1-2 weeks in the fridge or up to a month in the freezer, store leftovers in an airtight container.
Notes
You might need to change the amount of almond flour if you're using a thicker, drier peanut butter, one with additional oils, or one containing stabilizers.A preliminary estimation of nutrition is made without taking optional additives into account.
(One of the fourteen servings)
1 bar is served.
160 calories
9.9 g of carbohydrates
5.2 g of protein
Fat: 12.3 g
2.8 g of saturated fat
2.1 g of polyunsaturated fat
5.5 g of monounsaturated fat
0 g of trans fat.
0 mg of cholesterol
Salt: 51 mg
137 milligrams of potassium
2.2 g of fiber
Sucrose: 5.7 g
IU of vitamin A: 0
0 mg of vitamin C
31 mg of calcium
0.9 mg iron
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