How To Make The Best Sugar Cookies

How To Make The Best Sugar Cookies

it’s cookie season y’all that time of year where you’re making a whole lot of cookies around the holiday season is there anything more iconic than Turkey’s we’re gonna give you our tasty tested sugar cookie recipe complete with everything you need to have some darn good sugar cookies this holiday season [Music] all right so let’s get started so we’re gonna make our dough first Bruni’s room-temperature softened butter listen that is not melted butter melted butter is not the same and we go you want a really pale color so that’s why we’re using white sugar here and this is a secret ingredient I know it doesn’t look like cream cheese but it is cream cheese and this is gonna give us a little bit of like a savory flavor and a little bit of tangy anus as well what we’re trying to do is cream the sugar and the butter together so if you’re feeling a lot of granules when you take your finger in there that’s not good we’re trying to kind of almost dissolve the sugar and the butter so we’re gonna whip these together for about five minutes they’re gonna be much paler in color when we’re done it’s gonna be much fluffier so like you’ll see a vision will change that’s just whipping in air to that butter and sugar and then don’t forget scrape down your bowl to make sure that you are incorporating all the ingredients equally so now you can see we’ve got a really great creamed butter and sugar we’re good to go at this point we’re gonna add one egg two egg yolks and our second secret ingredient is a combo of extracts I think like vanilla is pretty common in movies but we are gonna add a little bit of almond extract as well a little bit goes a long way it’s a pretty powerful flavor but it really adds something extra to these sugar cookies and it’s really delicious like you’re gonna taste a difference and to that we just want to make sure that all that liquid is well incorporated into the butter and sugar so once we have the liquids well incorporated we’re gonna add a little bit of kosher salt here again not to make it salty just to be a flavor enhancer and balance out that sweet and so now we’ve got that in there we’re gonna add our all-purpose flour an X goes in a little bit of baking powder this ingredient is our third little secret ingredient for this recipe cream of tartar cream of tartar is actually what’s left over and the barrel after wine making and it’s basically like just an acidic ingredient you’re adding this and this is gonna help with a few things but didn’t give us like a really cool texture in the end and it’s also gonna prevent the cookies from browning too much so I’m gonna fold in just to get it started because there’s a lot of flour in here I don’t want to make a huge mess so I’m gonna fold to get it started finish incorporating it with the beaters because it is a pretty dense mixture there’s a little bit of Flowery bits that aren’t fully incorporated that’s fine again to have like a really flaky and snappy cookie you don’t want to overwork this mixture so you’re kind of like just incorporating the flour you don’t want to go much more than that this dough is almost kind of similar to like a pastry where you want to keep it cold all the time there’s a lot of butter in here so if it gets too greasy it’s gonna be really really hard to work with and you’re not gonna have really clear defined shapes dough goes on in some cling film and then you can use the cling film to kind of like pull the pieces together it’s just kind of sticky so this is a really easy way to not make a huge massive so this is gonna go into the fridge and then we will roll it out in about two hours here are a few things we might need for rolling out your cookies you need a rolling pin or a wine bottle whatever you have at your house and then something to measure that thickness with a ruler or our fourth little trick of this video which we’ll get to later if you are making a lot of cookies or you’re like an avid Baker they do have these like kind of cool rubber rolling pin thingies I don’t know you call them like a rolling pin Stoppers guards maybe it really makes sure that you get like that perfect quarter-inch but you have to have like the perfect sized rolling pins and you have to buy them their specialty so we’re going to show you a hack so the enemy of rolling out anything is sticking to the surface that you’re working on so have a little bit of flour nearby as you remember we want to keep our dough super cold so I’m gonna work in batches I’m going to put half of this back in the fridge and only roll out half at a time all right so this is the trick that we learned in culinary school you really want an even quarter-inch all throughout to get the most even thickness you want to press down in your gel like this and it just kind of spreads it before you want to get into rolling every so often you wanted like a quarter turn and that’s going to help make sure that you have an even roll as well as to ensure that it’s not sticking to the surface this isn’t like pie crust where you really have to be careful about the shape that you’re making or whatever this is just kind of a free-for-all some to a good place I’m not really sure how thick mine is so how do I measure this you could use a ruler your not so annoying about this ruler it’s like why does the zero start so far up the ruler it’s not so annoying but how else can you measure bottlecaps I was looking all over the kitchen for something else that’s 1/4 inch I like to lay these around the dough while I’m rolling out just to make sure that all sides are that perfect quarter inch the other thing too is pour out that extra bench flour and that’s what we’re going to use to flour our cutters to make sure the cutters aren’t sticking too much to the dough so dip the cutter all the way in flour dip off the excess and then go ahead and then just give it a little like Josh a little shimmy to make sure that you’ve totally made contact with the surface in the bottom and if you have enough cutters what I like to do is go ahead and put all the cutters down and leave them and not make sure that nothing’s pulling or tugging and you get a really clean shape every time and now you can start pulling them out sometimes the cookie comes with the cutter and sometimes it doesn’t so I like to kind of move around pull off the excess put it off to one side save that dough because you didn’t use that again just be careful but you’re not like pulling or tugging and everything because you really want the shape to be really clean and then look at that so you can definitely reuse these scraps what you want to do is get them back into like a cohesive dough ball and then put them back in the fridge they’re really warm after all that rolling and working with them so get the cold one out of the fridge and put that one back in there for another like 20 minutes or so so they confirm back up and there we go if you have some shapes that are smaller than the other ones I would put those off to the side so that if you need to pull them early you can so that they don’t over bake okay put these guys in the fridge you put them in the oven now they’re gonna spread away too much they’re not gonna have a clean shape they will come out super clean super crisp as you can tell they’re still very pale and they haven’t spread that much yay go ahead and take them off and let them cool completely on a drying rack time to decorate so we chose real icing because it sets a little bit harder if you’re gonna be really crazy with decorating royal icing is definitely the way to go so despite its royal name a royal icing is pretty simple so all you really need is some sifted powdered sugar you might need a little bit of water a bit of salt an extract if you’d like it and egg what’s the thing about this is that we will be consuming this so you really want to make sure that you’re buying pasteurized egg whites so they’re safe for everyone to enjoy or you can use meringue powder which is an egg white substitute we might need water it kind of depends on what we’re going for but first we’re gonna add salt and a little bit vanilla for flavor I’m gonna put this off to the side so all the liquids we’re gonna put on one side of the powdered sugar and I’ll show you why in a second make sure to shake those egg whites ahead of time and they go again making sure that they’re on one side of the bowl and so now we’re going to just work in that one part of the bowl and just slowly incorporate more on the powder sugar as I go that’s gonna help make sure that I have a really smooth icing you’re trying to incorporate all that powdered sugar at once it just look a little bit harder to work with and also you probably will get some lumps royal icing is all about consistency so depending on how you want to decorate yours it’s kind of like two consistencies that you’re going for there’s a thicker consistency for more of like lining things out or like borders of things and then there’s a flood which is gonna be just a thinned out version and that water is gonna come in handy when we’re looking for that flood consistency so we’re starting here with a thicker royal icing we’re also gonna add coloring to this which will thin it out a little bit too so err on the side of thicker when you’re getting started so we’re gonna separate the icing into a few different bowls if you’re gonna be doing a lot of decorating or using a lot of different colors it’s probably worth it to double or even triple this recipe go ahead and put in your gel food colorings to get really really bright colors the thing that’s cool about royal icing is it sets right so it’ll set kind of hard even in this time what we’re trying to get everything set up you can already see a little bit this kind of skin that forms on top so you do want to work a little bit quickly with royal icing or else cover it with cling film and then just to fix it just add a little bit of water and stir so now we can do one of two things with this flood consistency flooding or dipping let’s go ahead and put the cookie dip it in the icing make sure it’s really well coated knock off any excess and then couldn’t kind of settle into the cookie and be a really smooth and even shape and then the flood what you got to do you want like a thicker frosting in a piping and then go ahead and just trace the outside with whatever color that you’re doing and then you want to let this heart in that for a little bit before you go to the next step the ones it is hard all you need to do is take that thinned out icing and you can either spoon it in like I’m doing or you can also put it in a piping bag and pipe it in and then use the toothpick to spread it out evenly that bit that you piped in the beginning is dried so it kind of acts as like a wall or a border to ensure that all of that icing is staying inside if you’re gonna put sprinkles on it go ahead and put the sprinkles on when it’s wet but if you want to decorate over that go ahead and let that set for a good like 10 15 minutes or so and then you can continue decorating on top of it so it kinda pens what look you’re going for and as you can see like these dots are kind of settling on top of it and not really falling into that flood and then if you want to decorate anymore or put any other like toppings on top of it you’re gonna have to layer more icing on just to make sure that they stick there’s like something magical about this baking cookies it’s kind of like what gets you ready for the holidays right like you know it’s the holiday season when it’s time to bake the Chur cookies and it’s time to decorate them and you know people really appreciate the time and effort that goes into like a home decorated cookie and like there’s a little tea a professional no but that’s not the point you know the point is that you took the time you did it you put in your love and care there’s like no better way to bond with your friends and family then doing something tangible DIY and creative like this go make some send us your photos have you ever seen a cuter cookie cutter and oh my god I can’t say that three times fast cuter Cuddy cooker i cute have you ever seen a cuter cookie cutter in your life I can it’s so cute [Music]

100 thoughts on “How To Make The Best Sugar Cookies

  1. Okay so I tried this recipe, and when I creamed the butter, there were many granules of sugar in the butter. And I mixed it for about 30 minutes

  2. I tried this it's very good and I even didn't put on eggs, cause we didn't have any, the only thing that I would say needs a bit of fixing up is the thickness, it was a bit too thick for me. BTW, I am eleven years old.

  3. Honestly is it just me or is it hard to watch these videos? Like the person who's talking just sounds annoyed, like she doesnt wanna be there. Idk, it's just hard to listen to

  4. idk who's christmas they're describing at the end but i literally have never made cookies during christmas. ive only ever set out cookies and milk once. i guess its bc my family isnt from the us so we like…dont give a shit. sounds cute though :/

  5. Why does the hos have to specify to scae the scraps twice. Do people really throw away the scraps from the rolled out cookie dough

  6. "We recommend cracking your eggs into a separate bowl to prevent the egg shell from-"
    Cracks egg into the bowl and the egg shell gets in it and THEY DONT TAKE IT OUT

  7. I spotted a piece of dirt or blood in the egg at 1:12 watch closely and remember to always check your eggs before you add them straight to the bowl of ingredients

  8. I was raise on a softer cookie with butter cream frosting.

    To achieve the softer cookie powder sugar replaces the granulated surgar. Not at a one for one ratio. The dough us harder to work with. Keeping it chilled is very important and the use if a marble slab us also important.

    The cookies have a crisp edge and a soft center


  10. Thank you to the one who posted the amts of the day recipe. The video was good. But itbgotva thumbs up cause of the post of measurements.

  11. Made these and they turned out great. I froze half of my batch and am currently unthawing to make more cookies. Everyone loved them

  12. You cant dissolve the sugar in room temp butter, even after it's creamed really well it will still be grainy unless youre using powdered sugar. Its fine that way too 😊

  13. I actually tried this recipe and it didn’t work out well. The cream cheese made the cookies really bitter and they didn’t bake evenly. It could just be how I made it but ya


  15. Here's a 3 ingredient sugar cookie recipe

    3/4 cup butter
    1/2 cup sugar
    2 cupflour
    Bake at 350°F for 30 min
    Place on parchment paper
    TIP! Make butter room temp or heat in microwave for 10 seconds

  16. I'm trying to get ideas for Chrismas gifts. But knowing me I will be exhausted doing that and I always get the icing wrong. Maybe I shiuld just dunk it in that sound easier and spinkle something on top.

  17. Tag yourself->in the comment section but never do.
    2.Nah its ok even tho i watch this on January 1.
    3.1 Why am i here?
    3.2 Why am i here?I don't even celebrate Christmas.(i made it)
    4.actually do it and recommend it
    5.weird comment(example:jsisnxhskz)
    6.actually talk about the video
    7.the meme and gets many likes
    8.comment simple things and gets many likes
    9.the clown
    10.the likes beggar
    11.the one that made your day (example:JUST REMEMBER YOU ARE BEAUTIFUL JUST THE WAY YOU ARE)
    12. the one that does cool things and gets so many likes

    I'm 3.2 😂😂😂😂pls add if i miss something 🐨🐨🐨

  18. Why is the beginning (or zero) of a wooden (or metal, or even plastic) ruler so far from the edge It is because rulers of various materials get dinged, wear down (especially wooden rulers) or nicked during use and storage. That little space ensure that you're not losing any measurement. Those rulers are NOT for measuring dough. If you want to ensure a thickness and you don't have the rolling pin bands, go to a craft store or a big box home improvement store and pick up 1/8, 3/16. 1/4. 5/16, 3/8. 7/16. and 1/2 inch square dowels (they have round ones, but they'll roll around on you). Have them cut in half and you will have a lifetime supply of thickness ensurers that will be longer/wider than any pie crust or cookie dough you'll be likely to roll out. Mine were 36 inches, cut to 18 inches. I've had mine for decades. Oh, by the way, THAT was something my father, a carpenter, taught me. He made a set for me when I was in the clay rolling and cutting stage of childhood.

  19. 1:56 Cream of tartar is actually what's leftover in the barrel after wine making…
    So wait… does that mean cream of tartar contains alcohol?! 🧐

  20. I’m well I pressed that you whipped the icing by hand that’s a good wrist work out. Will be making this recipe from now on

  21. If anyone here lives in the UK (like me, hi!) for the Royal Icing you can literally just buy Silver Spoon Royal Icing Sugar -it’s already mixed and works the same way as normal Icing Sugar. Just add water.

  22. Nooooo! Royal icing is not supposed to be so runny! That icing definitely needs to be mixed longer. I can share all my recipes and tips and tricks with anyone who wants to learn how to decorate! Just please don't follow these instructions 🙁 not trying to be mean, I love tasty videos, I just wished they asked a cookie decorator to do this kind of videos.

  23. I'm allergic to almonds. Can I substitute or get rid of the almond extract? If you know anything about it please answer.

  24. This is cool and all, but I think the BEST sugar cookies are the imperfect ones. The ones with love and joy worked in. Not this exact “perfectness”.
    The ones you make with your grandmother or great aunt in my case. The ones where the angel wing snaps in half and you make it into the Virgin Mary. The one where the snowflake turned into a circle and you make it into a jingle bell. The one where the icing is a bit to runny, or your sister sprinkles WAYYYY to many sprinkles on the the Christmas tree. Those are the best.

  25. So beautiful! and lot's of work! I would really love to do the same at Christmas time, but with a 5 years old?:)))) Maybe when he is 18 and I have a bit more free time 🙂

  26. Made these for the first time last holiday season and SO MANY PEOPLE asked me for the recipe. Definitely making them again this year for sureee

Leave a Reply

Your email address will not be published. Required fields are marked *