How to Adapt for Cut-Out Cookies:
- Prepare the dough as directed through Step #2 in the directions below.
- Shape the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put in the refrigerator about 12 hours before you plan to bake.)
- Remove dough from refrigerator and let sit at room temperature for 10-15 minutes.
- Flour the counter, the dough and a rolling pin and roll the dough out to ¼-inch thickness. Dip a cookie cutter in flour and cut out your cookies, placing them on a parchment-lined baking sheet.
- Refrigerate the baking sheet for at least 15 minutes before baking. Preheat the oven to 375 degrees F.
- Bake for 8-9 minutes until edges are just ready to turn the slightest bit light brown (you really don’t want much coloring at all on these cookies), rotating the pan 180 degrees halfway through baking.
- Cool on a wire rack and store in an airtight container.
Soft and Chewy Sugar Cookies
Yield: About 24 cookies
Prep Time: 15 minutes | Bake Time: 15-18 minutes
2 cups (10 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup (7 ounces) granulated sugar, plus ½ cup for rolling dough
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
(Recipe from Baking Illustrated)
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