Sugar Cookies!

So, on the day of my class of first Wilton class, I decided it was high time I made the mandatory sugar cookies. I searched for a simple recipe on the internet, it amazes or rather grosses me every time I see the amount of butter used in all these simple recipes... Can't you do it without butter??? Apparently not... Anyway I found a recipe involving less butter and got going with the sugar cookies.... It was an easy recipe.. I had my hitches with baking them, few of them were over baked than the others giving them a brown colour rather than a cream colour.... Normal for a beginner but it all turned out well for a first timer....


Following are the tips which I am copying from another blog just for my reference more than anything else...

The following are sure fire tips for the perfect sugar cookies:

* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.

* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.

* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.

* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.

* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.

* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.

* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.

* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.


Here are the pictures of the sugar cookies I baked.