![]() ![]() If you want it more runny add a teaspoon of milk and mix. Add the rest of the powdered sugar and mix until you get a nice and smooth frosting consistency.Mix until combined, you may want to pulse the mixer at first several times so that the powdered sugar doesn't go flying out of the mixer bowl.Add in the extracts, milk & half of the powdered sugar. Mix the room temperature butter with an electric mixer until light and whipped, a minute or two.Bake for 8-10 minutes, depending on your altitude and the size of cookies.Take the bottom of a large cup or regular size bowl (I've found the back of a children's Ikea bowl works perfectly) dip it in a little flour and press the dough ball down until it's about 1/2" thick. Roll the dough out into golf ball size balls and place on a prepared baking sheet, this recipe should make 16-17 large cookies.The dough should be sticky but thick and easy to roll into a ball in your hands. Mix until combined and then add the rest of the flour and mix until all the ingredients are completely incorporated. Add the sour cream and half of the flour. Add the vanilla, baking powder and mix until incorporated.In the bowl of a stand mix or with a hand mixer cream the butter, shortening and sugar together until combined. Salted Caramel- Replace the almond extract with caramel, drizzle a little bit of caramel on top of the frosting and sprinkle with a tiny bit of crushed salt like Maldon sea salt.Cinnamon & Maple- Add a teaspoon of cinnamon to the cookie dough and replace the almond extract in the frosting with maple extract.Lemon- Replace the almond & vanilla extracts in the frosting for lemon & vanilla extract and add the zest of 1 lemon.Coconut Lime- Replace the almond & vanilla extracts in the frosting for coconut extract and add the zest of 1 lime.You can also change the extract in the cookies but I prefer to keep my cookie a traditional vanilla sugar cookie. My favorite way to go about that is changing the extract flavors in the frosting. You can easily change the flavor of sugar cookies. The frosting takes on a wedding cake flavor, however the almond is balanced with equal amounts of vanilla so it’s not overpowering. These cookies are a traditional vanilla sugar cookie with a vanilla and almond frosting. □ How do you add flavor to sugar cookies? It’s also less dough balls for me to make. Of course you can make smaller cookies with this recipe but I love delivering these really big cookies to our friends and neighbors. When I roll them out they are the size of a golf ball. The cookies pictured are extra large, like bigger than the palm of your hand. This means the cookie will look “set” in the middle but still look quite light in color. Pro-Tip: Don’t over-bake sugar cookies! Cookies harden the longer they are sitting out and if they are too hard when they come out of the oven they will only get harder! This recipe calls for baking 8-10 minutes and these cookies are extra large. You’re going to love these cookies friends, I can’t wait to hear what you think after you’ve baked them! Sour cream is the secret weapon of the baking world and these cookies are no exception. The other key to making perfectly soft cookies is not to over-bake them! In these soft sugars cookies we use 2 ingredients that create a moist and chewy cookie. What ingredient makes cookies more moist? Because it doesn’t do a lot for flavor we use a mix of butter and shortening. Shortening- shortening creates a softness and chewiness in cookies that truly helps the texture stay soft for longer.Butter- Butter adds richness to the taste of cookies.White Granulated Sugar- they key to sweetness in baked goods □.Sour Cream- Sour cream is one of the main reasons these cookies are moist and soft.Vanilla- A good traditional pure vanilla extract flavors these cookies to taste like a classic sugar cookie.Flour, Baking Powder & Salt– Your standard dry ingredients used in this recipe.
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