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Sugar cookies

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sugar cookies

these Sugar Cookies are customizable, that's why! They can be made in any shape and with all kinds of sweet glazes. They are hyper mat and more, impossible not to like them. Their small taste of butter and sugar and their crunchy texture under the tooth makes us want to resume each time. they are kept much longer than a filled sandwich biscuit, an important feature in this case because you can make a ton of biscuits and make assortments that are present in pretty decorative boxes.

But not to prepare everything at the last minute, can take it in advance and freeze the cookies. you have the freedom to decorate these sugar cookies with lemon ice to make them even more greedy or just sprinkle them with sugar and cinnamon.

Finely grated citrus zest, chopped walnuts, coconut flakes, or chopped chocolate can also be added to the dough. The choice is yours! A pleasure to prepare, to taste, and also to offer!



2 cups all-purpose flour

½ teaspoon of salt

½ teaspoon of baking powder

1/2 cup + 2 tablespoons unsalted butter, at room temperature

1 cup of sugar

1 big egg

1 big egg yolk

1 teaspoon of pure vanilla extract

Lemon ice cream

250 grams of powdered sugar (icing sugar)

4 1/2 tablespoons freshly squeezed lemon juice


In a small bowl, mix together the flour, salt, and baking powder. Book.

In a second bowl, beat butter with an electric mixer on medium speed for 1 minute, or until creamy. Add the sugar and continue beating for 2 minutes until a light and pale mixture is obtained. Add egg and egg yolk and continue beating for another 2 minutes. Add the vanilla.

Reduce the speed of the beater to the lowest and add the flour mixture all at once by mixing just enough to combine, nothing more. Mix with a spatula if the two preparations are not combined enough, but do not beat too much.

Divide the dough into 2 balls and cover with plastic wrap. Refrigerate the dough for at least 2 hours, or up to 3 days in the fridge and 2 months in the freezer.

After the break time, preheat the oven to 350F. Cover two large baking sheets with parchment paper.
Reserve in the fridge.

shape the cookies

Take the dough out of the fridge one piece at a time. Roll the dough between two sheets of parchment paper about 1/4 inch thick. Turn the dough with the leaves once or twice during the process so that it will also lower over the entire surface.

Remove the top sheet and cut out the cookies with various shaped cutters. Gently lift the cut-out biscuits with a spatula and place them on the prepared plates leaving at least 1 1/2 inches of space between each biscuit. Make a ball with the scraps of dough, lower again, and cut. Repeat the process until the dough is gone, and repeat the same process with the second dough ball. If the dough is too soft for the cut biscuits to pull out easily, refrigerate for 15 minutes, then continue work.

Bake cookies for 9 to 11 minutes, turning plates halfway through cooking for even cooking. The biscuits are ready when they are firm to the touch (they go with little or no color).

Lemon ice cream

In a large bowl, whisk together the caster sugar and lemon juice until smooth.

Dip the top of each biscuit in the frosting and drain, return quickly and place on a wire rack. Let the ice dry completely before storing the cookies.

These cookies can be stored at room temperature for 1 week in an airtight metal box. They can also be kept in the freezer for 2 months, well wrapped in plastic wrap.

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