Cut-Out Vanilla Sugar Cookies Recipe
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Category: |
Category: |
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Vanilla Sugar Cookie Dough |
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Ingredients: |
Ingredients: Full recipe:
1½ cups salted butter, softened (3 sticks = 12 oz.)
1½ cups granulated sugar
4 tsp pure vanilla extract (Madagascar Bourbon Vanilla extract)
2 large eggs, room temperature
5 cups all-purpose flour (25 oz.)
¾ tsp baking powder
½ tsp salt
Half recipe:
¾ cups salted butter, softened (1½ sticks = 6 oz.)
¾ cups granulated sugar
2 tsp pure vanilla extract (Madagascar Bourbon Vanilla extract)
1 large egg, room temperature
2½ cups all-purpose flour (12.5 oz.)
¼ + ⅛ tsp baking powder
¼ tsp salt
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Directions: |
Directions:Vanilla Sugar Cookies:
In a medium bowl, combine butter and sugar. Beat at high speed until light and fluffy.
Add eggs and mix well.
Add vanilla and mix well.
In a separate bowl, whisk salt, baking powder, and flour together.
Add flour mixture to creamed mixture.
Mix on low speed until well blended.
Divide dough in half. For each section, roll dough ¼" thick between 2 sheets of parchment paper. Place rolled dough (with parchment paper) on a cake board or cookie sheet. Stack in the refrigerator for about 30 minutes.
Preheat oven to 350 degrees.
One section at a time, peel the parchment paper from the chilled dough. Use cookie cutters to cut desired shapes. Remove excess dough and carefully transfer the cut-out to a parchment paper-lined cookie sheet.
Keep cookie sizes the same per cookie sheet for even baking.
Gather cookie dough scraps into a ball, re-roll, and chill the dough again.
Bake cookies for 10 - 11 minutes depending on the size of the cookie. Do not overcook. Cool cookies on the baking sheet for one minute before transferring to a cooling rack. When completely cool, frost with Glazed Icing.
The dough can be frozen for up to 2 months. Allow the dough to defrost overnight in the refrigerator, and you are good to go! |
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Thick Consistency Glaze Icing (piping) |
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Ingredients: |
Ingredients: Full Recipe:
2 lbs. powdered sugar, sifted
½ cup warm water, room temperature
½ cup light corn syrup
2 tsp Watkins Clear Vanilla extract
1 Tbsp White AmeriColor Gel food coloring
Half Recipe:
1 lb. powdered sugar, sifted
¼ cup warm water, room temperature
¼ cup light corn syrup
1 tsp Watkins Clear Vanilla extract
½ Tbsp White AmeriColor Gel food coloring
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Directions: |
Directions:In a bowl, add ingredients; mix.
Let it sit for 15 minutes COVERED. It will crust over if left uncovered.
The consistency should be somewhat thick but thin enough to disappear after 15 seconds when folded over on itself.
If it's too thick, add drops of water between stirs.
If it's too thin, add extra powdered sugar a couple of tablespoons between stirs.
Split icing into separate cups with lids.
Add 1 drop of the desired color in cups and stir.
Adjust color as needed.
Pour into Wilton's squeeze bottles or piping bags.
Ready for decorating.
NOTE: This recipe is for piping around cookies, writing, and adding details.
For flooding consistency:
Split each of the piping colors just mixed into a 2nd set of bowls.
In the 2nd set of bowls, thin out the glaze with water little by little until it flows nicely without running off the cookie (10 seconds when folder over on itself).
TIP: Icing that is too watered down causes color bleed between different colors.
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Modified Glaze - (buttercream consistency) |
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Ingredients: |
Ingredients: Tastes like buttercream, but is much more stable and dries packageable without losing its softness!
Per 1 cup of Thick Consistency Glaze:
Add 1 tsp of room temp butter, shortening, or solid coconut oil
Make sure ALL the fat is well incorporated
Depending on what you would like to do (flowers, writing…) you might need to either thin out your icing with some more flood consistency icing or water (icing is preferred because water and fat don’t mix well), or thicken it with more powdered sugar until you get a consistency that will hold petals, leaves, outlines or whatever else you’d like to do with it. DO NOT USE MORE FAT TO TRY AND THICKEN IT! I ONLY use this type of Glaze when you want to achieve texture. DO NOT flood with Modified Glaze.
This will take some practice to get a consistency that works.
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Directions: |
Directions:
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Number Of
Servings: |
Number Of
Servings:5 - 6 dozen Full Recipe |
Personal
Notes: |
Personal
Notes:
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