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| Sugar Cookies http://cookaholics.org/viewtopic.php?f=14&t=3469 |
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| Author: | cookie [ Thu Dec 05, 2013 7:01 pm ] |
| Post subject: | Sugar Cookies |
Our office is having a cookie-decorating session for all the kids and grandkids of our staff…and I need to make several dozen sugar cookies for them. The problem is that my go-to recipe for sugar cookies is fairly soft and I know I need something that will hold up to little fingers better than mine does. Can any of you recommend a good-tasting sugar cookie that will work for this? I know everyone else makes cookies that are a harder than mine, I just don't know what recipe will do that. Thank you! |
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| Author: | cmd2012 [ Thu Dec 05, 2013 8:04 pm ] |
| Post subject: | Re: Sugar Cookies |
CI's foolproof holiday cookie recipe with the reverse cream method has worked well for me. |
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| Author: | cookie [ Thu Dec 05, 2013 9:53 pm ] |
| Post subject: | Re: Sugar Cookies |
Thanks…I'm not sure what you mean by reverse cream method….??? Are you talking about the recipe with the cream cheese? |
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| Author: | Cubangirl [ Fri Dec 06, 2013 12:56 am ] |
| Post subject: | Re: Sugar Cookies |
I think it is the November 2011 recipe. It is reverse creaming because you add the butter to the flour (like a pie dough) instead of creaming the butter first as you'd normally do with cookies. I was also surprised the recipe has no eggs. |
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| Author: | jim262 [ Fri Dec 06, 2013 6:11 am ] |
| Post subject: | Re: Sugar Cookies |
I have used the CI recipe for years with great results. Foolproof Holiday Cookies Adapted from Cooks Illustrated Ingredients Butter Cookie Dough 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) 3/4 cup superfine sugar (5 1/2 ounces) (see note) 1/4 teaspoon table salt 16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees) 2 teaspoons vanilla extract 2 tablespoons cream cheese, at room temperature Glaze 1 tablespoon cream cheese, at room temperature 3 tablespoons milk 1 1/2 cups confectioners' sugar (6 ounces) Instructions 1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds. 2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.) 3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk. 4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature. 5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired. |
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| Author: | ldkelley [ Fri Dec 06, 2013 8:01 am ] |
| Post subject: | Re: Sugar Cookies |
For those of you who have used this recipe, does the glaze set up firmly enough for them to be stacked? I would think that the it would be a little soft, and in Florida, stickier than a royal icing type glaze. --Lisa |
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| Author: | jim262 [ Fri Dec 06, 2013 8:13 am ] |
| Post subject: | Re: Sugar Cookies |
The glaze is softer than royal icing and royal icing is more suitable to serious decorating, but I have not had problems stacking the glazed cookies after a few hours of drying. Winter humidity in the Northeast is usually below 35%, but I do not remember problems on those occasions when we glazed the cookies in warmer weather. |
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| Author: | ldkelley [ Fri Dec 06, 2013 9:40 am ] |
| Post subject: | Re: Sugar Cookies |
Thanks, Jim. It will be 81F and is 69% humidity today. I'll probably stuck to Royal icing for anything not planned to be eaten right away. But the glaze sounds tasty. --Lisa |
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| Author: | cookie [ Fri Dec 06, 2013 10:33 am ] |
| Post subject: | Re: Sugar Cookies |
Thanks for all the help here. I will try this one, minus the glaze, and see how it turns out. |
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| Author: | cookie [ Tue Dec 10, 2013 3:00 pm ] |
| Post subject: | Re: Sugar Cookies |
I'm just wondering how these are as rolled and cut cookies..the recipe in my book says to just roll them into balls and flatten, yet the recipe on line says you can cut them...I'm just starting to make them, but need 5 doz for tomorrow afternoon, so I'd hate to go through all this if they aren't great as cookie-cutter cookies! |
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