Chef D’s Soft Holiday Cut Out Sugar Cookie Dough Yield: 6 dozen cookies
This is a great recipe for all of your holiday decorated cookie needs. Enjoy!
7 ½ cups all purpose flour
1 Tbsp baking powder
½ tsp salt
2 cups butter or margarine
3 cups white sugar
4 eggs
1 Tbsp vanilla extract
Method
1. Cream together butter and sugar using the paddle attachment. Scrape down the sides and bottom of the bowl. Mix again.
2. Add the eggs one at a time beating well after each addition.
3. Stir in the vanilla and salt.
4. Blend in the remaining dry ingredients until fully mixed.
5. Cut dough into two pieces. Press into two round disks. Wrap in saran wrap and chill for one hour before rolling and cutting.
BAKING INSTRUCTIONS
1. Roll dough to and even ¼ inch thickness using as little additional four as possible in the rolling process.
2. Cut with desired cutters (try to minimize the amount of wasted dough you have).
3. Place cookies onto a parchment lined pan.
4. Bake in a preheated 400 degree F for 6-8 minutes or until edges just begin to brown.
5. Cool cookies completely before icing.
Chef D’s Decorator Royal Icing
6 cups sifted icing sugar
5 Tbsp meringue powder
1 tsp vanilla extract
1 cup warm water (more may be needed)
Food Colouring Pastes
Directions:
1) Combine the icing sugar and meringue powder in a stand mixer using the paddle attachment (the whisk will add too much air).
2) Add the vanilla and water and mix on low speed until combined. Scrape down the sides of the bowl using a spatula.
3) Continue to beat the icing on medium high speed for an additional 6 minutes until thick and glossy.
4) Colour the icing now if desired.
5) Remove ¼ of the icing and place in a squeeze bottle with a small piping end for line work.
6) With the remaining icing, add a bit more water (1Tbsp at a time) until the desired consistency is achieved (refer to my demo).
IMPORTANT-Allow icing to dry at least 24 hours before packaging cookies
This is a great recipe for all of your holiday decorated cookie needs. Enjoy!
7 ½ cups all purpose flour
1 Tbsp baking powder
½ tsp salt
2 cups butter or margarine
3 cups white sugar
4 eggs
1 Tbsp vanilla extract
Method
1. Cream together butter and sugar using the paddle attachment. Scrape down the sides and bottom of the bowl. Mix again.
2. Add the eggs one at a time beating well after each addition.
3. Stir in the vanilla and salt.
4. Blend in the remaining dry ingredients until fully mixed.
5. Cut dough into two pieces. Press into two round disks. Wrap in saran wrap and chill for one hour before rolling and cutting.
BAKING INSTRUCTIONS
1. Roll dough to and even ¼ inch thickness using as little additional four as possible in the rolling process.
2. Cut with desired cutters (try to minimize the amount of wasted dough you have).
3. Place cookies onto a parchment lined pan.
4. Bake in a preheated 400 degree F for 6-8 minutes or until edges just begin to brown.
5. Cool cookies completely before icing.
Chef D’s Decorator Royal Icing
6 cups sifted icing sugar
5 Tbsp meringue powder
1 tsp vanilla extract
1 cup warm water (more may be needed)
Food Colouring Pastes
Directions:
1) Combine the icing sugar and meringue powder in a stand mixer using the paddle attachment (the whisk will add too much air).
2) Add the vanilla and water and mix on low speed until combined. Scrape down the sides of the bowl using a spatula.
3) Continue to beat the icing on medium high speed for an additional 6 minutes until thick and glossy.
4) Colour the icing now if desired.
5) Remove ¼ of the icing and place in a squeeze bottle with a small piping end for line work.
6) With the remaining icing, add a bit more water (1Tbsp at a time) until the desired consistency is achieved (refer to my demo).
IMPORTANT-Allow icing to dry at least 24 hours before packaging cookies