- Cooking with My Kid - https://cookingwithmykid.com -

Home Baked Holidays: Professional Style Sugar Cookies

I have always loved the look (and taste) of those beautiful sugar cookies you see at bakeries this time of year. You know the kind I’m talking about… buttery and sweet with just the right amount of frosting. The kind that cost $5 per cookie. As in WHAT? $5 for a COOKIE? In the past I’ve made sugar cookies. They were perfectly cute but not gift worthy. So this time I turned once again to my friend, Susan, who is a professional cookie maker. I asked if she’d mind sharing some of her secrets for making her famous Perfect Christmas Sugar Cookies.

She gave us the recipe in advance because she insists the dough needs to refrigerate for 3 full days before making the cookies. Three days later she came over and patiently showed us exactly how she bakes these cookies. It was an eye opening experience. First, she only cuts out one cookie at a time so she can get it to be the perfect thickness. She starts by patting it down with her hands and then only rolls it a bit. It’s around 1/8 of an inch. She also checks on the baking cookies often and removes EACH cookie from the oven separately. Meaning, she takes each one out as it is done and lets others continue to bake. I don’t know why I haven’t ever thought of doing this but it is a brilliant way of making all the cookies perfect instead of having some a little under baked and some a little over baked.

She insists the consistency of the frosting is of utmost importance. Not too thick / not too runny. Just like she’s showing in this picture. It should drip off the spoon slowly.

She also showed us her frosting trick which is to outline the cookie first like this – using a round pastry tip.

Look at her helping my kid outline his cookie. This killed me with cuteness!

Then she fills it in like she’s coloring a picture and uses a toothpick to fill in any holes. Her last step is to gently tap it on the edge of table to settle the frosting. Then she decorates with sprinkles and lets them sit for 12 to 15 hours uncovered to dry completely. (Who knew they needed that long to taste great?)

I slipped these cookies in a bag, added a cute ribbon and affixed a simple sticker label on the back and proudly handed them out as gifts this morning. Here’s a link to the Wilton Snowflake Comfort Grip Cookie Cutter [1] we used to make these. I’m a big fan of the comfort grip.

That’s my cousin, Nicole. She was the lucky recipient of a perfect little turquoise snowflake. Love her! (She couldn’t wait to eat it.)

Here are the stickers we affixed to the back of the packages. Now that I know how to make these cookies I want to give them out for every holiday! Here’s a link to download my happy holiday stickers [2]. Here’s the recipe…

Susan’s Perfect Christmas Sugar Cookie Recipe

1 pound butter
2 1/4 cups sugar
3 large eggs
5 cups flour
1 tsp. salt
3 tsps. baking powder

Cream butter and sugar with mixer.  Add eggs one at a time.  Add the dry ingredients and mix with a big spatula before mixing the dough with the mixer.  Refrigerate overnight.  Refrigerate the dough for at least three days in advance.

Preheat oven to 360 degrees.  Flatten dough and roll out dough on area covered with flour.  Dough should be about 1/8 inch think. Cut with cookie cutter.  Place on parchment-lined cookie sheet (we used the Silpat).  Bake for 10-12 minutes or until golden brown on the edges. Check on the cookies often, as each turns brown, remove just that cookie and let the rest continue to bake until all are done. Cool and then frost with royal icing frosting (see below).

Professional Royal Icing Frosting Recipe

Prep Time: 3 days in advance Cooking Time: 10 to 12 mins

1 pound powdered sugar
1/4 cup meringue powder
1/3 cup water plus more if needed.

Beat the above ingredients in a mixer for 10 minutes.  Store in a tight container.  Do not refrigerate. When ready to frost your cookies, put icing into a pastry bag fitted with a round tip. Outline each of your cookies and then color in the middle. Tap cookies a few times (gently) on the table to settle icing. Let sit uncovered for 12 to 15 hours before packaging.

Article printed from Cooking with My Kid: https://cookingwithmykid.com

URL to article: https://cookingwithmykid.com/desserts/home-baked-holidays-professional-style-sugar-cookies/

URLs in this post:

[1] Wilton Snowflake Comfort Grip Cookie Cutter: http://www.amazon.com/gp/product/B00266PQ82?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00266PQ82

[2] my happy holiday stickers: http://www.scribd.com/doc/44503078/Happy-Holidays-Circular-Sticker

Copyright © 2010 Cooking With My Kid. All rights reserved.