Heart Soft Sugar Cookies Recipe

Heart Soft Sugar Cookies Recipe | Soft Sugar Cookies | Sugar Cookies recipe | cookie recipe #sugarcookies #cookies #cookierecipe #softsugarcookies #desserts

Heart Soft Sugar Cookies Recipe | Soft Sugar Cookies | Sugar Cookies recipe | cookie recipe #sugarcookies #cookies #cookierecipe #softsugarcookies #desserts

Recipe adapted from: sallysbakingaddiction.com

INGREDIENTS:
Cookies:
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (makes the flavor outstanding)
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature*
1/4 teaspoon salt*
Easy Sugar Cookie Icing:
1/2 teaspoon pure vanilla extract
1 teaspoon light corn syrup*
1 and 1/2 cups (180g) confectioners’ sugar
2 – 2.5 Tablespoons (30-38ml) room temperature water
assorted sprinkles, if desired

INSTRUCTIONS:
For Cookies: 
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Before baking, you can apply sprinkles like I did on the rainbow sprinkle lined cookies shown in this post. If you’re planning to only ice them instead, or you just want to keep them plain, skip the sprinkles.
Bake for 9-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
For Icing: 
Whisk the confectioners’ sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it’s much too thick, add 1/2 Tablespoon more water. If it’s much too thin, add 2 more Tablespoons of confectioners’ sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.
Decorate the cooled cookies however you’d like. Squeeze bottles make decorating so easy. Enjoy right away or you can wait 24 hours for the icing to set and harden– no need to cover the cookies as the icing sets. Once the icing has set, these cookies are great for gifting or for sending. I find they stay soft for about 5 days at room temperature.

NOTES:
Make Ahead Instructions: Unfrosted or frosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
Room Temperature: Room temperature egg is preferred so it’s evenly combined in the cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.
Salt: Lately, I’ve been preparing this dough with a little salt and I love the way it brightens the flavor of the dough. You can leave it out for super sweet sugar cookies, but its addition is fabulous.
Corn Syrup: Corn syrup gives the icing fabulous shine. You may leave it out if you aren’t concerned about shiny, glossy icing.

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