To help with that potential problem, I’ve included weight measurements for those who have a scale. Too much flour and you’ll have some hard cookies. The amounts of ingredients – especially the flour – really do need to be correct to ensure your cookies turn out correctly. You will want to make sure to accurately measure your ingredients for these cookies. The cookies hold their shape great, even when they spread a tad. The spread really isn’t much and as you continue to work with the dough and re-roll it, more flour mixes in and by the time you’re done, there’s no spread at all. Too thick and you end up with a less than appetizing, dry cookie. I considered making them a touch thicker so they didn’t spread/rise at all, but honestly I love them just the way they are. So I did some playing around with the recipe and got them just right! I’m not going to lie, they spread juuuusssst a tad. The original recipe actually spread quite a bit. I also used the same recipe we’d use – with a few modifications.
I used those cookie cutters for these cookies. My mom actually gave me the cookie cutters we used to use a few years ago, figuring I’d get more use out of them now. We’d actually ice the cookies with a traditional buttercream, but I decided to use royal icing this time around. These caramel clusters were made very year, along with cutout sugar cookies. My mom is not a baker but every Christmas she’d get things ready to make Christmas cookies with my brother and I. Sugar Cookies: A Classic Holiday Cookie Tradition!ĭecorating sugar cookies was a holiday tradition for my family growing up.
BEST SUGAR COOKIE RECIPE HOW TO
How to Make Cutout Sugar Cookies for Decorating.Sugar Cookies: A Classic Holiday Cookie Tradition!.
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