威廉希尔娱乐

unfussy sugar cookies

上个月,经过13年的倔强,我分享了烤火鸡的食谱,然后一个有趣的事情发生了 - 你们中许多人提出和喜爱的火鸡和你的火鸡看起来是如此美丽(是的,火鸡!beautiful!) the warmth beamed off them and onto to me and left me inspired to shake loose another recipe I’ve been promising you for almost as long: Sugar cookies. Or butter cookies. Or roll-out cookies. Or holiday cookies.


你需要什么

这只是,他们可以是有点无聊!而大量的工作。因此,许多错综复杂的,令人惊叹的那些我欣赏与品味敬畏功亏一篑。而我个人只是不能在工作时间小时有人吸入我的杰作一口,在地板上洒面包屑,然后立即请求另一个粗鲁的,因为它可能会来为我的孩子们如此公开。I knew I’d never be able to share a sugar cookie recipe until I could find a way to make them as unfussy as I want them to be, the kind of thing you could decide to make, say, right now, and be eating not very long from now, decorated to the hilt. That brings us to today.

有五个很酷的事情有关这个食谱(如果你很熟悉这个帖子, a few are paraphrased from it):

1. No softened butter.我开始做冷牛油曲奇饼在食品加工或直立式搅拌机(或者,只要有耐心,一hand mixer)几年前,此后一直没有回头。What I found was that there was no discernable decline in the final quality of the vast majority of cookies made this way, but a steep incline in my enjoyment of the process, now that I didn’t have to add 30 to 60 minutes to my prep time to get the butter exactly soft enough whoops too soft, back to the fridge, yup, now it’s hard again, repeat until you can no longer remember why you even wanted to make cookies.

cold butter, nothing to softenbutter, flour, sugar, baking powder, salt

2.无多小时,放入冰箱冷藏。Instead of fighting a firm, cold dough into a flat sheet, I instead roll my cookies out when it’s the easiest — right away. I then slide the flattened dough onto a baking sheet or thin cutting board and pop it in the freezer for 10 to 20 minutes (vs. 4 hours or overnight in the fridge), until it’s completely solid, then cut the cookies in wonderfully crisp shapes from it. You can put your cookies in the oven within 30 minutes of starting the dough.

3. No flour to roll it out.I roll my cookie dough between two sheets of parchment paper with absolutely no extra flour. Having no powdery mess to clean up is downright revolutionary in my kitchen and all of the rooms floury feet might drag the spillover mess into. Plus, flouring can toughen up the dough as it absorbs extra, and leads to annoying notes in recipes like “don’t reroll scraps.” I mean, what? You can reroll your scraps with abandon here.

马上准备推出推出暖 - 无粉

4. No cookie cutters.或者,你知道,没有废料。我有大约100多饼干的刀比任何人类的需求(尽管大多数与播放,卫生署,这些天结痂)。但没有给我的快乐,使用平滑或有凹槽的糕点轮切割面团的整个片成正方形,矩形,菱形等平行四边形的什么也没有留下饼干重新肃杀,重掷的镶嵌板。是的,一些来自于边缘不规则;我觉得他们迷人。如果不这样做,你可以使用他们的小吃,或装饰的做法。

cut into a gridseparate and bake

5.没有裱花袋,食品染料,虽然我们在这,没有镊子。Okay, I cheated because I bought a roll这些在2015年和永远不会使用它们,但在这里,我的目标是家装饰糖饼干是不需要漆刷或管道的提示。在变薄蛋白糖霜饼干蘸给你一个均匀的磨砂的cookie,您可以用洒完,或者,一旦设定,从三明治袋添加较厚的冰与角落的任何一种涂鸦的剪掉。保持它所有的白色让你跳过混合食用色素和奖金结霜批次,唤起了闪闪发光的冬季仙境NYC是太少,我的口味。我使用了两种洒在这里(我将在最后链接到选项),掐他们乱七八糟和不一致,我在与结果的和平是绝对的。

simple sugar cookies装潢unfussy sugar cookiesunfussy sugar cookies

I hope you find all of these shortcuts deliciously lazy, maybe a little bit triumphant, and, at least in my case, a bit miraculous in that this level of cookie ease has turned me into a person who will willingly make sugar cookies going forward. I can’t wait to see what you do with these.

先前

六个月前:Burrata with Charred and Raw Sugar Snap Peas
一年前:沙拉三明治
Two years ago:Dutch Apple Pie
Three years ago:联合广场咖啡厅酒吧坚果
四年前:Pull-Apart Rugelachand特雷斯Leches蛋糕+塔科党
五年前:颓废热巧克力混合andGingrebread比斯科蒂
六年前:Eggnog Florentines
七年前:腰果黄油球
八年前:Caesar Salad Deviled Eggs
九年前:Garlic Butter Roasted Mushrooms
十年前:咖啡太妃
十一年前:祖尼咖啡厅烤鸡+沙拉面包
十二年前:鸡和饺子
Thirteen years ago:山核桃广场

Unfussy Sugar Cookies

The cookie recipe (ingredient list) is adapted from the one I’ve been using as long as I’ve known about it and a cult favorite on the internet, from the wonderful烘烤在350博客。我喜欢他们的是,他们不脆正在被令人不快的松脆或干的,烤的时候,他们很好地保持形状,而且不要忘了盐。原来的配方要求咸奶油;您应该只有无盐,加入1/2茶匙罚款大海或食盐。然而,这一进程(立即铺开,没有面粉等)仅仅是我喜欢做的方式 - 一切从简,并非常可行的。结冰的配方使得足以大衣饼干如图所示,但如果你的设计是厚或更复杂,你可能需要额外的费用。

    饼干
  • 3杯器(390克),通用面粉
  • 1/2茶匙细海或食盐(如果使用无盐黄油只)
  • 2茶匙发酵粉
  • 1 cup (200 grams) granulated sugar
  • 1 cup (8 ounces or 225 grams) salted or unsalted butter
  • 1个大鸡蛋
  • 1 teaspoon (5 ml) vanilla extract
  • Icing
  • 1个大鸡蛋white, ideally pasteurized (or use meringue or egg white powder as per label instructions)
  • 1 1/4杯(150克),糖粉
  • Pinch of salt
  • 矫味剂您选择的几滴(可选)(柠檬,杏仁,香草)
  • 食品着色剂和散剂,如你所愿

Make the cookies in a food processor:将面粉,盐(如黄油是无盐),泡打粉和糖放入大碗或机器的工作碗,搅打至很好地结合。切黄油切成小方块,并加入到干燥的成分。本机运行,刮下来根据需要,直到黄油完全消失在面粉混合物,这会显得沙滩和你的指尖之间容易聚集。加入鸡蛋和香草,直到它融合成一片饼干面团,往下刮几次,以确保它拌匀本机运行。

Make the cookies with a stand or hand mixer:在一个大的碗或调音台的碗结合糖和盐(如黄油无盐)。(这里的顺序是不同的,因为黄油需要更长的时间来软化,时间比我们想击败的面粉。)切黄油切成小方块,加入到糖混合物,并拍有桨或拍打附件直到黄油和糖an even, soft texture — you’ll want to scrape down the bowl a few times and be patient, especially with a hand mixer, but once the two are combined, no need to beat further (until fluffy) as you would with other cookie recipes. Add egg and vanilla and beat until evenly combined, scraping down bowl. Add baking powder and beat it an additional 30 seconds beyond what is needed to make the baking powder disappear (we want to disperse it extremely well). Add flour and mix only until it disappears.

这两种方法:分割面团在半和(编辑以添加),如果它在松块,轻揉它连成一个质量上羊皮纸的片材。放置羊皮纸的第二片材在面团和滚之间2个大块羊皮纸的每个面团一半到您的所需厚度 - 我喜欢这些在3 / 16- 1/4英寸的范围内的最(链接到可选spacers I’m using at the end), the thinner one is shown in the final cookies. Slide each parchment-and-cookie-dough slab onto the back of a baking sheet, thin tray, or thin cutting board and place in freezer for 15 to 20 minutes, until solid.

热烘箱:至350华氏度

形状饼​​干:小心地从第一饼干面团取出板羊皮纸的表层和地方一碰就一个大烤盘面团往下方。切饼干到您想要的形状。在这里我使用了一个凹槽糕点轮(月底链接)切饼干为1.5英寸的正方形。Peel each cookie off the bottom sheet of parchment (this should be easy if they’re still frozen; if they’re not, return the slab to the freezer for 3 to 5 more minutes) and arrange on baking sheet with 2 inches between them. Repeat with remaining slab of cookie dough. If you have any dough to reroll, do it again between two sheets of parchment paper and freeze this slab until solid again before cutting into it.

烘培饼干:Until they are a light golden brown at the edges (if there’s no color, there’s little flavor), rotating trays once while baking to ensure even baking, about 10 to 12 minutes. Thinner and smaller cookies are done faster; larger ones will take longer, of course. Use cookie color as your guide, however, not the timer.

Let cookies set for one minute on the tray after removing from the oven then transfer to a cooling rack to let the cookies cool completely. It’s not like this takes very long inside, but I’m impatient and put them outside when the weather permits. You can stop right here — look how fast you made cookies! you’re a wizard! — or you can decorate them…

Make the icing:打蛋器您的蛋清(或替代蛋清或酥皮乳粉复原)在一个大碗里,直到松和泡沫。加入盐和1杯糖粉,殴打,直到顺利。在这一点上,这是你想要的它很僵硬 - 添加调味料,如果需要的话,和最后1/4杯糖。

装饰饼干,如下所示:沾你的cookies,结冰刮成半宽的碗。加水1/4茶匙在一个时间(有点走一段很长的路要走),以薄结霜,直到它可以薄但大多是不透明大衣蘸饼干。撇去在结霜每个cookie的顶部,使用刀,铲,或你的手指(我不会告诉)来捕捉任何水滴你翻转过来之前。安排回羊皮纸内衬烘烤表完全设置。再次,我倾向于急于此之外。

刮你的结冰成一个三明治或保鲜袋的剩余一半厚,切最微小的隙落袋的一角,和您所选择的顶管设计。如果您要添加洒,这样做每隔3〜4块饼干或结冰将开始集和洒不会坚持。让他们设置直至完全牢固,任何地方从30分钟到2个小时,这取决于管道有多厚。

Store:冰镇,一组Cookie将保持几个星期在密闭容器中,在室温下。

Tools:I have这个food processor,该立式搅拌器, and this手动搅拌器,虽然后者不是我喜欢的。我发现thesebrands of parchment paper to be the most reliable/least sticky but of course haven’t tried them all. I’m using这种糕点轮。我在用these thick rulers使滚动面团甚至地砖很容易,但这个is probably better, or you might just preferrolling pin bands。如果你不想使用原始,巴氏杀菌的蛋清,meringue powder是一件美妙的事情。我正在使用这个pearly sanding sugar装饰,找不到作为糖衣微小的,因为我有在线(认为:大罂粟种子),但我会买这些明星or这个mixed sprinkle set在一个心跳作为替代。与往常一样,没有什么这里发起的,我只是希望它会更容易把所有的环节中遍布的评论,因为人们问一个地方对。

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170分上的评论unfussy sugar cookies

  1. sallyt

    这些看起来太神奇了!我将在周末尝试一下,当我们让我们的节日饼干。我倾向于向上香草1.5吨糖饼干,因为它是唯一的调味料。

    (仅供参考,糕点车轮未连接的)

    1. 改变游戏规则!I’m planning on making a few types of biscuits for Christmas this year, & between your “quick cookies” techniques, using a pastry wheel instead of fussy cookie cutters, & a couple of easy “roll dough into little balls and flatten” recipes, I might even enjoy the process.

      谢谢你总是让烹饪更轻松!

    2. 凯利哈格

      好吧,我很高兴我不是唯一的怪人谁想要说“我爱你”德布谁!我喜欢吃甜饼干(和面团),但总是后悔做出他们,因为所有的麻烦。她带走了所有的借口!

  2. judyinthedyes2016

    谢谢你,谢谢你,谢谢你!我们的一个圣诞节传统的是我做的面团,切出的饼干,烤他们,使结冰,然后孙子装饰他们。我可以告诉你,我恨是多么制作饼干!所以,今年我将使用你的方法... .cannot等待!

  3. embrita

    我还记得你第一次谈到了羊皮纸之间滚动,然后冷却,它是革命性的。现在我基本保持1/4“面团厚光盘(糖和您的布朗尼 - 转出饼干)在我的冰箱在任何时候。我是我们学校指定的面包和具有面团手比你想象的更加必要。谢谢你这么多的小费!

    PS:我已经开始寻找细分的面铣刀,我感到非常兴奋。懒惰烘烤大家!

  4. 凯蒂

    我的家人一直用牛奶刷他们的装饰糖饼干(蛋液很可能是一件好事),然后用彩色糖,红白热化,洒,洒等,然后烘烤。不结霜。现在,我有一个孩子帮手,我才意识到这种做法的一个好处是,任何细菌应用于饼干装饰处理,这不可避免地涉及大量舔手指和太少洗手,然后可以通过热炉杀害。或者说,至少我是这样告诉自己。

    1. tenmiler

      德布喜好奇,为什么在鸡蛋上(“巴氏杀菌的理想”),为什么记?我甚至不知道巴氏灭菌的鸡蛋是什么TBH。:)

      These look amazing and I can’t wait to give them a shot!

      1. 利比

        巴氏杀菌的蛋已经逐渐加热到安全的温度吃。你可以购买整个巴氏杀菌鸡蛋,或者你可以在一个纸箱买巴氏杀菌的蛋清。你应该把它们用于蛋白糖霜,因为你不会煮鸡蛋。

      2. Emily

        巴氏杀菌仅仅意味着卵子已经被加热到可以生食的地步。在这种情况下德布呼吁巴氏杀菌的蛋清的结冰,因为结冰不会被烤。在饼干面团全蛋并不需要进行巴氏杀菌。我随声利比说,我知道,但也许更多的细节。出于同样的原因,因为我们不煮喝牛奶进行巴氏灭菌!

        1. 梅利莎

          这些都是非常好的!只好揉他们一下,但如此简单,美味可口。我们做糖洒,而不是结冰的孩子友好活动

  5. 梅根

    思路冰饼干没有在结冰任何鸡蛋/日记?我们有一个鸡蛋/乳制品过敏老兄(可容忍出炉乳制品),并已转向使用发糖果和水的滴落结冰。但它不是最好的品尝或最美丽的期待。谢谢

      1. 玛丽

        If your kiddo can have butter (maybe? maybe not?) and you’d like a chocolate glaze, this works well: 2 c. powdered sugar, 4 Tbsp. unsalted butter (melted), 1/4 c. unsweetened cocoa powder, 1/4 c. hot water, 1/2 tsp. vanilla extract. It firms up fairly quickly, so I add additional splashes of hot water to the bowl to keep it the right consistency as I work my way through glazing a batch of cookies or cupcakes. Not for the kiddos, but it’s also delicious with orange liqueur instead of the hot water (I love chocolate & orange together).

    1. 阿什利

      If you want it thicker, use less water or more powdered sugar. If you the taste doesn’t appeal to you, you can add extracts (vanilla, almond, peppermint, etc) or use orange or lemon juice instead of water. Adjust the liquid/ sugar ratios until it’s as thick or thin as you want.

  6. Emjay

    If I were thinking of doing a lightly spiced cookie, just to add a little dimension, would 0.5 or 1 tsp of, say, cinnamon or cardamom be alright? I know few people come to sugar cookies for something super flavourful, but I’ve been obsessing over the idea of a cardamom sugar cookie. That said, I don’t want to OVERdo it.

    1. deb

      绝对。I felt like this post was long enough so I didn’t get into flavors but you could easily add dry spices (with the flour mixture) or citrus zest (I like to rub it into the sugar before using it for maximum flavor release) or even vanilla bean sugar, if you keep that around.

  7. LitProf

    I just took your cranberry bars (from the first cookbook) out of the oven and was beaming as my kids devoured them for an after-school snack on a cold December day. And now this! Our weekend will be devoted to making batches of these cookies. Deb, you make every day better and sweeter. THANK YOU!

  8. 我爱你。

    我的意思是,有很多事情我可以在这里说,但总结起来。我爱糖饼干,但他们这样的痛苦,使我很少这样做。这将使它变得更轻松。说真的,你愿意嫁给我吗?

    1. 仁R

      我躺在硅烘焙垫羊皮纸。它的工作原理,但你的空间被限制在垫子的大小。这是我找到工作的唯一的东西。

    2. V型

      Some brands are much more slippery than others. If you sprinkle a few drops of water on your counter it really helps to stop the slide. Also try rolling between plastic wrap instead. Works as well if not better and is also less expensive.
      随着保鲜膜也可以使时间提前许多张,只是让他们在冰箱里。保鲜膜密封他们,你将永远有他们准备好了。你想获得烘烤之前刚带他们出去几分钟。适用于所有的饼干和馅饼的面团。
      不要把你的纸或塑料包装,折叠,放入保鲜袋,并保持在冷冻重用。

    3. 海伦娜

      你知道什么是伟大的工程?我从PC糕点辊举办一次,我再也不会使用传统的针。你只需要一个手辊,和其他持有羊皮纸!

      另一个很酷的事情我发现昨晚在杂货店是,预切羊皮纸。它并不比一个卷更(很明显,你会得到较少的纸张),但他们是一个Cookie表的大小。我发现雷诺制成的那些,我不知道其他公司让他们也一样,但他们拿下并折叠,他们就不太可能下滑各地无穷大。

      I know the pastry rollers are available on Amazon, but I’ve seen them in kitchen stores, also. Seriously a game changer.

  9. MR在新泽西州

    My cookie and pie crust life changed forever when I started to roll the dough between two large Silpat sheets (too large for the oven). If the dough gets warm, the sheets plus dough can be slid over whatever’s in the refrigerator until the dough has hardened enough to continue. Works perfectly every time.

  10. BethS

    我做这些,虽然我喜欢酥脆的饼干,我觉得他们太干燥,易碎的轧制过程中。也许是我的粉太沉重?我增加了一个额外的蛋黄,但这是不够的。我的食谱非常相似,你的,但有2个蛋黄(而非全蛋)和高达1/3杯全脂牛奶混合交替中与面粉混合。哦,我做我的与我的桨式混合机。但是,游戏规则的改变对我来说是糕点刀具和您的王室结霜!结霜分成两个部分是天才!它使人们更容易,我做了一个蓝釉(用手指再杀!)和白色图案与一些珍珠洒!如此美丽!我有时把我的糖霜与玉米糖浆的TBL,但你的食谱,我也没必要! Thank you, thank you!!

    1. 同样在这里 - 面团出来远过于干燥辊,将很难在丛所有。我开始通过增加多一点黄油,再咨询了其他几个食谱,增加了一点牛奶。威廉希尔娱乐然后滚动时,洗完澡出来的边和地板上。它现在冷冻在冰箱里。
      我会一直赞赏看到的是怎样的面团的许多张应走出这个配方,即使根据你有多厚滚你的cookies变化。

      1. deb

        我可以在配方已经忘记了一个微小的细节 - 对不起!- 这是当你转储面团到您的羊皮纸卷起来了,你可以揉过一次或两次,如果还没有走到一起。这一切都需要,如果测量结果是正确的,因为它描述了混合。我现在就添加它。这个配方不需要牛奶或蛋黄外。我做了这十次,它总是一起写的。

        1. 萨拉

          我有同样的问题——即使揉捏,窦gh wouldn’t hold together. Is it possible for the butter to be too cold? My roommate snagged the refrigerator butter so I pulled two sticks from the freezer at most an hour or two before starting the cookies. I weighed all my dry ingredients and otherwise followed the recipe. I did end up adding 1/3 cup milk – which was too much as the dough got sticky, even after being put in time out in the fridge, but I still ended up with a tasty crumbly cookie, so I’m calling it a win

          1. deb

            It just needs to blend longer if kneading didn’t do it. The butter is cold. It’s not going to be as tacky or sticky as a cookie dough with whipped, softened butter, one that easily merges with the flour. But the formula — so long as the flour isn’t over-measured — absolutely works. You don’t, and shouldn’t, add anything else to it to get it to come together. Just measure carefully, blend more if needed.

      2. 苏茜

        也同样在这里 - 面团从来没有真正得到过“桑迪”的阶段,我把它出去一会儿捏制后还是一样。我添加基于上述评论蛋黄和它走到了一起。

      3. 卡拉

        我建议你重的面粉,如果你没有。我总是得到更多的面粉杯比黛比,但是当我的体重我的面粉,以配合她,我收到了很好的面团。

    2. 我的面团是干的过了,我正要添加更多的液体,但是我决定只揉它几分钟。该诀窍。面粉似乎吸收更多的脂肪和面团易碎去完善。

    3. Rachael

      I had to add a couple splashes of water to get the dough to clump. Wondering if this was because I used the hand mixer instead of a food processor. In any case, the end result rolled beautifully!

    4. 苏珊·费恩

      这可能是有点过分了,但我发现我的食物处理器工作碗更高和更窄比一个德布了。当我加入鸡蛋,在底部的面团刚转身,并在上面干的东西永远不会合并。我结束了倾销混合出到羊皮纸并添加关于牛奶和手揉它几匝一汤匙。工作就像一个魅力。

  11. Donna c

    好家伙!这是如此完美!我没有作多年的装饰饼干,我很高兴做这些!命运让我买那些确切的威尔顿上周洒没有考虑计划。非常感谢分享!节日快乐你和你的家人和朋友!

  12. V型

    自从几年前发现这个游戏改变轧钢系统,我现在对付我所有的曲奇饼面团和馅饼皮一样。我还发现,保鲜膜代替羊皮纸之间滚动,实际工作更好一点。此外,方便的提示,不要当你完成折腾羊皮纸片或保鲜膜。只要它们折叠并保持在冰柜保鲜袋。它们可以多次重复使用。

  13. Ellen Painter Dollar

    我要去尝试羊皮纸之间推出了用于制作今天晚些时候糖饼干 - 我很想避免粉状一塌糊涂!有一件事我有我的假期糖饼干做的就是增加一些橙色或柠檬皮。我也增加了香草提取物,如别人提及。Amazing flavor allows for extra leeway if your decorating skills aren’t so great, or you have lots of help from kids (my teenagers haven’t yet outgrown the desire to mix up every color of sugar and pile it on, or create weird faces on the Santas and snowmen).

  14. caroline

    这些看起来惊人。我有一个建议,如果可以的话?作为一个英国人在美国烹饪我注意到通常这里使用的黄油类型的差异。美国黄油使得大蛋糕(或任何需要的是光线和通风),但对于一个脆,黄油完成去的东西像Kerrygold,我保证你会发现其中的差别。

    1. deb

      European-style butter is always wonderful in cookies but I want to note that I always test recipes like this with regular old butter from the grocery store here because if it can’t taste good with basic butter, I’m not interested in publishing the recipe. These do. So, you can use whatever you prefer, or have around.

  15. Paula Gilmore

    I LOVE this idea! Wish I had thought of it. When I make biscuits (which is rare these days) I always just roll out the dough and cut them into squares. Lazy or creative? I prefer to think creative. Should have thought about doing that with sugar cookies too. Thanks for doing all the work for us!

  16. 林恩

    Made these this morning. My mess was so minimal, I really thought I had missed cleaning some things. I made in the food processor. I did dump all the ingredients out onto parchment and return to the fp as some floury ingredients on the bottom weren’t mixing in (I then reused the parchment for rolling.)

  17. Holly

    神话般一如既往,德布。你鼓舞摄影只是一面评论...你需要投资于P-touch标签机!忘记了遮蔽胶带和SHARPIE笔。给你所有的瓶子和jar标签,你的孩子的名单,让他们有它。我的家人挑逗我狠狠地对我的标签制作的快乐,但它让我觉得如此安排,这是几乎一样的乐趣,做饭!

    1. deb

      Lolol. Something about having one more thing to keep “in stock” (label tape, batteries, perhaps, ink? who knows. does anyone else feel like they spend their whole life buying more toilet paper and foil?) pushes me over the edge. I’ll always have masking tape and sharpies.

  18. 玫瑰

    Hi! I would like to try the cookies with the icing, but i have never done royal icing before… i bought a package of pasteurized egg whites. Will that be safe for the icing and keep being safe if i store the cookies in a tin?

  19. Amy

    两个问题:
    1)我可以塑造面团到日志,冻结10-20分钟,然后切片1/4英寸轮而不是滚动?
    2)只是毛毛雨巧克力和sprinkles-肚里第一装饰(要首先做的巧克力,但怕洒不会粘)
    谢谢!!

    1. deb

      1.我没有,但我绝对认为你可以。这将需要比10到20分钟的时间更长冻结日志,虽然。这些冻结在10到20,因为他们已经不超过四分之一英寸厚。
      2.巧克力然后洒;撒上的时候了。

  20. Joycelyn

    Wouldn’t the two teaspoons of baking powder ( that’s a lot for a batch of cookies ) cause the sugar cookies to puff and spread too much even though the cut cookies have been in the freezer for a bit to prevent too much spreading? Also, why would you not whisk the baking powder with the flour so both can be added already mixed, instead of adding the baking powder first, then the flour?
    Sorry for all the questions but I’ve been baking cookies for a good 60 years and am always interested in trying new or latest popular recipes I find online, but have to say, this particular recipe’s directions are the oddest I’ve ever come across.
    Not doubting your expertise at all, I have both your cookbooks which I love, but just had to ask my questions. Hope you don’t mind.

    1. deb

      它没有太多发酵粉。饼干看起来完全一样!您可以拂与面粉发酵粉;我只是不喜欢脏额外的碗。是的,方向是奇数。我尽量不浪费任何人与事都已经在互联网上,而是分享的事情,我对所有其他配方时间已经找到了让我做饭的生活更好,更方便,或更美味。:)

  21. lauriewendy

    Ha, I feel you on the cookie cutters and play-doh. That’s the status of 99% of my cutters right now, but the kids do play-doh way more often than I make cutout cookies, and those moments of harmonious play are priceless. My favorite recipe to use for cutouts is my mom’s shortbread. They’re easy, delicious, and really forgiving.

  22. 塔拉C.

    I just read your post about rolling dough between pieces of wax paper…..I’ve been baking cookies for 20+ years and never heard of/ thought to do this. Genius!!!! I used your trick for three different batches of roll out dough yesterday. My Kitchen Aid already has been taking care of the butter I never remember to bring to room temperature for many years. And I’ve always stayed far from decorated sugar cookies just because they so fussy. What a wonderful way to dodge that fussiness!

  23. DD

    I made these today, substituting 1 tsp each baking soda and cream of tartar for the baking powder and almond extract for the vanilla. The turned out just like the photo. Easy, fast, delicious. Very little mess, no flour to contend with on the counters. Parchment and chilling the rolled dough is my new go to method for roll out cookies.

  24. 杰西·戴维斯

    wonderful. But, my grand daughter will want to use cookie cutters anyway. Will this work with cookie cutters?

    1. DD

      他们应该只是罚款与饼干的刀。SK的配方相似,我自己推出饼干食谱。寒心铺开面团(在羊皮纸),使得它容易得多。

        1. deb

          亿万?严重的是,它可以持续和最后。它是如何包装它是和你的冰箱使得如何尽快东西味道“freezery。”

    2. tenmiler

      Why pasteurized eggs? And what are they? Sorry for dumb question but I’ve never seen that on baking. These look awesome
      顺便说一句

  25. 我把糖cookies, the old.., old, old way yesterday. Baked half of the dough, never enjoyed the process. I cannot wait to try this recipe. I will make chocolate chip cookies any day of the week, they are quick, easy and delicious. Maybe these will be the same experience, like your style girl!

  26. judyinthedyes2016

    Mine came out perfectly! It was amazing and such a revelation after 45+ years of making sugar cookies and having such a huge mess!!! Thank you, thank you, thank you!!!!

  27. Finally, the unfussy sugar cookie I’ve been waiting for is here! Thank you, Deb. I’ve had the same issues with sugar cookie recipes (boring, taking too long with chilling times, etc). Yet I love seeing beautiful sugar cookies, and I have lots of lovely, unused cookie cutters languishing in my kitchen. I’m eager to try your recipe.

  28. 字符奥尔蒂斯

    惊人的我爱这个 - 使糖饼干的工作是什么阻止我都做。我很想试试这几招,但是......问题......为什么在饼干食谱,你不希望cookie来上升泡打粉?我注意到一些糖饼干食谱上升,吹出来的饼干的形状。威廉希尔娱乐只是好奇,因为我遇到另一个配方来了,他们离开它完全保持饼干硬边。

  29. 维多利亚

    I am not sure what I did wrong but the dough was not very user friendly – first batch was so sandy i just could’t get it to form. Second try was a bit better but I definitely didn’t get 80 1.5 inch cookies. Love the idea and the look but I definitely need more practice at making these “unfussy”.

    1. 朱丽叶

      我的面团是易碎和沙滩在第一。我需要打破了所有与我的手指在面团得到它走到一起,那么它推出了团结一致。

  30. 海蒂

    您已经转变,从折磨的乐趣我的切口cookie的经验!感谢这么多的眼图张开建议得到它没有所有的阶段和食堂完成。

  31. Christine

    我没有食物处理器或直立式搅拌机(我有一个手动打蛋器,但不希望有额外的努力)。我可以开始在Vitamix搅拌机搅拌面团?如果是的话是什么背景?
    谢谢!!

    1. deb

      我有一个Vitamix但我没有在那里进行了测试。我想这可以工作,但我需要对其进行测试。我不知道如何顺利​​它会得到一个厚厚的面团。

  32. Kristina

    我的调音台不会做结合硬黄油棒了伟大的工作,所以我开始通过将其在微波炉上的“速度除霜” 12秒软化它。伟大的作品。

  33. 起诉Caldwell

    Oh Mah Gawd Deb!
    Here’s the backstory: I wanted to make mahjongg tile sugar cookies for our group, and just couldn’t face the thought of piping all the fiddly details of the characters on a flooded sugar cookie. Was talking to my daughter, who recommended fondant and food coloring markers for the designs. Smarter, not harder, right? I’m not a fan of fondant, but I liked the marker idea.
    Then I thought “if only there were a recipe for rolled sugar cookies that I can just cut with a pizza wheel into mahjongg tile shapes.” And then I also thought, “man, it would be so easy if I just had a nice easy way to flood them with royal icing without having to pipe! Like dippable icing or something?”
    那么,你得到完全这是怎么回事。当然,我去击打网站上看到,如果你有一个很好的饼干食William Hill娱乐谱(从与他们的奶酪,我让所有的,那些疯狂的撒饼干一边。)
    瞧!鲍勃是我的叔叔!你有我一直在寻找,可浸渍结霜,所有的确切的事情。
    下周将烘烤他们,我已经拿起食物标记。因此,我将更新完成的美女照片此评论。
    谢谢谢谢谢谢你的基本阅读我的脑海里。

      1. 阿斯特丽德

        They are so beautiful! Thank you for this idea. These are perfect for an afternoon of Mah Jong and big pot of tea with my sister!

      2. 苏珊

        These are amazing! Thanks for sharing. My husband’s family is Chinese and his mom loves mahjong, so I can’t wait to surprise her with these

  34. 岛田小百合

    刚做的饼干,这是无痛的。我没有特殊的刀具,但我很自豪我烤的黑客。我有一个方形馅饼盘,所以我用蛋挞盘的凹槽边缘,只是切出,在短短几个印章广场。感谢这些cookie的简单和优雅的外观。

  35. 沙龙

    I have always struggled with sugar cookies. My daughter always asks to make them. This recipe made them so much easier. I did have to bake them for about 14-16 minutes to get them done, but my oven is slow.

  36. 海伦娜

    Made the first batch this afternoon, while making my peanut butter blossoms, and (holy mother of God, whoever thought of the two pieces of parchment paper? They deserve a Nobel Peace prize! I can’t even count the times I’ve looked at the mess afterwards and bemoaned my loathsome cleanup task with loud emphasis.)these are super easy, taste great and even my pickiest eater liked these better than the ‘fancy’ recipe that includes maple syrup. The whole square/rectangle/diamond/etc idea tho? I’ll never use my drawer with at least a hundred cookie cutters ever again.
    You’re 100% right- with the ease of these, I actually enjoy making cookies again!!
    有一件事我没有洞穴,是传统的奶油糖霜,它可以起到办结结霜一个伟大的目的BTW-的水分进入饼干,并让他们太软!我没有,但是去你的单一颜色相同的颜色和洒/除尘糖/同色的等管道的方法。
    You make me want to bake all night, well done!!

  37. CWells

    首先,我你的食谱!威廉希尔娱乐谢谢。
    疑问一:我推出了在冷冻面团,把大概为20分钟。我用饼干模具和面团保持在刀被抓到。当我试图把面团状的,形状打破了。这是否意味着面团太冻结或不冻结还不够吗?谢谢!

    1. 纳特

      如果刀具太小或详细,或面团太温暖,面团趋于棒。一招我喜欢这方面的帮助是把少许面粉调成碗,并在压出每个Cookie之前坚持问题饼干的刀。面粉有助于确保该cookie来切割出来容易。

  38. 别大惊小怪?????我不是一个注重细节的人,所以这不适合我或我的厨房的洁净度好。此外,无论是我把太多结冰或配方并没有给予足够的结冰。而最终的结果却wayyyyyyyy甜蜜的我。伤心。我想我坚持托盘烘烤和不需要的一致性,漂亮其他的东西...

  39. 纳特

    我跟着配方,这些都是完美的!我加倍一切,用一个站在调音台,因为我的食物处理器不适合一切。面团走到了一起粉墨登场,与发酵粉给饼干满足而不失细腻紧缩完美。饼干看起来像他们越来越浮肿,而他们烤,但他们拿出漂亮的锐利边缘和没有明显的粉扑。我爱不必用饼干模具取笑糖饼干,你仍然可以装饰的想法。我们做了与传统的饼干切饼干的一半,另一半为三角形。生命换到刚刚切割形状与Deb的方法。它会如此之快!谢谢,德布!

  40. This recipe is right up my alley. I make about 20+ cookies for Christmas and I’m always looking for easy ways to decorate them etc. in fact I am looking for easier ways to do it all!
    很爱很爱这个配方的简单性。这是一个门将!
    感谢所有的提示... .keep他们走来。

  41. Madie

    F-荷兰国际集团的辉煌!我恨切出饼干(时间,混乱,不是可爱的结果少),但这是如此容易得多。没有更多的争论,谁得到一个明星,谁得到最后的驯鹿。并与广场的小家伙不会哭的时候大哥叮咬过圣诞老人的头部。谢谢德布。伟大的职位时间刚刚好。

  42. I’m almost mad about this post since it comes 5 days AFTER a sugar cookie incident that involved three little girls, four shades of pink icing, and five cookie-cutters leading to a sea of garish broken misshapen tress and stars.

    (这是一个甜美迷人粘很乱,是的,我仍然发现在我的厨房地板上洒)

    但明年!这是要走的路。

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  44. JS

    These were fantastic – they came out perfectly and tasted delicious. One tip – when you’re doing the final blend in the food processor, you’re going to think that the dough is too dry and crumbly, it’ll never come together, and you’ll be tempted to add milk or an extra yolk. Resist the temptation. Keep blending. It will all come together in a large ball (or a couple of smaller-but-still-large balls). It will not be too tough. Trust.

  45. These were the FUSSIEST sugar cookies to make. As others have noted the dough is far too dry and was more a pile of crumbs than a dough. I kneaded and kneaded and kneaded and it still didn’t hold together. I tried freezing one rolled out crumb-block, still crumbly, and got a few cookies out of it but the edges were so crumbly I had to re-knead and re-roll so many times just to get a few cookies. Ultimately I ended up adding milk and it worked fine, but what a headache! I’d rather just use a traditional method and know what I’m getting in to rather than be told it’s ‘easy’ and spend twice as long on it. Sorry to say I think this recipe fail is enough to turn me off Smitten altogether.

  46. 温迪城市 - 米德

    亲爱的击打William Hill娱乐厨房,
    我想,让您一切从简糖饼干。但却但是 - 我想试试这个在GF版本。
    因此,你有,如果我试图取代我最喜爱的多用途烘烤面粉GF混合2杯和1杯杏仁粉的面粉,为3杯面粉在这个配方要求,将如何可行的是什么意见?
    我看到别人今天早上问过类似的评论 - 热衷您的输入,如果您有任何...
    Sincerely,
    温迪

    1. 温迪城市 - 米德

      今天我让他们 - 我用2杯面粉GF混合(含黄原胶)和1杯杏仁粉,我增加了一个额外的蛋清。否则我跟着工艺配方指示。他们来到了美丽!

      1. 惠特尼

        我与Bob的红磨房GF烘烤面粉做这些,他们就出来了SOOOOO易碎。我说根据您的建议额外的蛋清和它美丽的工作!谢谢!

  47. Christian Boehnke

    Incidentally, this was going to be the year where my wife decided not to make sugar cookies “because they’re too much fuss”.

    So … this was the year where I made unfussy sugar cookies, and I may indeed be the one who makes sugar cookies for years to come.

    需要一些更多的实践与结霜,但没有伤害的滋味一位。

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    1. 大小姐

      哇。黛比,你are amazing. My family has been baking Christmas sugar cookies for generations, using my great grandmother Oom’s recipe. This recipe tastes better and is so much easier. I will be using it instead from here on out. Oom’s recipe adds milk and chills overnight. I love that this one can be made day of and think it has better flavor. I had no issues with the dough coming together. This recipe also worked well for our traditions. I cut out the dough using cookie cutters, then my children painted the raw dough with colored egg wash (one egg yolk, a splash of water and food coloring) and sprinkled with colored sugar before baking. I LOVED that my kitchen wasn’t covered in flour. Thank you Deb!! P.S. I found it tricky to keep the parchment paper still as I rolled out the cookies. If you make it long enough, you can fold it down over the counter and anchor it with your hip while you roll.

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  51. 杰弗里·橄榄

    I just made these yesterday with the kids and they turned out amazing my kids said I’m the best baker because of this tutorial.

  52. Emily

    I wish this had popped up into my feed yesterday… when I rolled out, cookie cuttered, and iced with a butter knife dozens of sugar cookies.

    天才的技巧,以节省下一次!感谢你的分享。

  53. 我的面团也还混合后过于干燥。我权衡了所有的成分和遵循的指示。我加了一个全蛋的混合物,它完美地拉到一起。我一直在试图找到最完美的糖饼干配方,模仿那些我从面包店我去长大记住,这(与额外的蛋)是最后它!

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  55. Lysie

    问:你用面团刀片在你的食物处理器,或者只是普通的金属呢?最后决定在我们的小厨房空间,一个全尺寸的食物处理器,和我仍然得到开窍了。而且,如此激动不与手动打蛋器做到这一点!黄油糖无处不在!

  56. Devon

    昨晚我做了这些,不得不——他们发表评论are delicious and SO easy to make! I’m a medical student with limited time but wanted to make cookies for a holiday party. It took me under an hour to make the dough, roll it out, pop it in the freezer and clean up (which was minimal considering no extra flour to roll and it all goes in a food processor). Then, after studying for a bit, I took the dough out and cut out shapes with cookie cutters – I had no problem getting the shapes out frozen (and it took me maybe 10 minutes to do both sheets). I didn’t re-roll the dough because of volume and time, but I definitely could have. Baking was a breeze! Before they went in the oven I let them soften a bit and then topped with sprinkles (I love icing but again, extremely limited on time) and they came out great. They tasted just like the cookies I remember making growing up but took a third of the time. Great with coffee this morning, too! Thanks for another great recipe, Deb!

  57. 莱利沃克

    我在科罗拉多州和它非常干在这里,所以我想我会遇到麻烦的面团一起在食品加工。我读了意见和Deb的话“继续勾兑”和我一样 - 相当长一段时间 - 它工作得很好。我不得不揉一点,但饼干是巨大的。约羊皮纸之间滚动,该技术是改变游戏规则。

  58. 伊丽莎白

    这是完美的饼干,我永远不会让他们另一种方式!另一个最喜欢的,多里·格林斯潘,建议在她的饼干书的开头相同的轧平法,所以很明显,我相信你们两个。我添加使用莫顿的犹太(与海盐)时,额外的盐一点点,效果不错!爱这个配方的简单与他们美丽的风味相结合。谢谢!

  59. 4angela

    OMG,这个配方是一个改变游戏规则!我一直害怕使蛋白糖霜装饰饼干,现在他们似乎如此简单。谢谢!!

  60. 4angela

    Omg, this recipe is a game-changer! I’ve always dreaded making decorated holida cookies and this made it so simple! Thank you!!

  61. 温迪城市 - 米德

    I made the unfussy sugar cookies today. To make them gluten-free, instead of 3 cups flour, I used 2 cups Bob’s one-to-one GF flour mix and 1 cup of almond meal. I also added an egg white. Other than that I followed the process as the recipe instructed. They came out beautifully !

  62. 娜塔莉

    谢谢,德布 - 这个方法是一个改变游戏规则的让你精选几年前,我在这里欣赏额外的细节punition饼干。问:你觉得这个方法将与它额外的面团工作(干果,罂粟种子,巧克力碎片),这些更为传统的切片和烤v推出?我爱的形状如何整齐的位置,但不知道怎么卷/冷冻/形状的方法将用于饼干这种样式的工作。

  63. 这些都是好吃的,谢谢!

    一个提示重新:蛋白糖霜。我用巴氏杀菌的蛋清的第一次,因为我做饭给孩子,发现巴氏杀菌蛋清不会进入鞭泡沫,除非你添加的酒石酸氢钾一点!(谢谢你,互联网)。

  64. Debby Szatmari

    Made these the other day and wow!! So so easy! And I am so the gal leave butter out to long re-cooling then Taking out then repeating cause I ran out of time To bake! Do you have more cookie recipes made with processor like this? Can you just follow the same general direction for say a basic drop cookie? Or icebox slice cookie?

  65. T

    您的轧制和冷却面团技术是改变生活。与storebought糖饼干混合使用它更“一切从简”糖饼干。

  66. 安妮

    Can I make the dough ahead and freeze it to roll out later? Or would you recommend freezing it in some other form, like a log? I’d like to make your square cookies, rather than slice it, though.

  67. 我跟着这个配方完全相同,因为这是我第一次通过,这些cookies是太棒了!我决定用明星饼干的刀,并与常规快速前往冰箱,我没有问题,把它们带出或再轧。我没有让他们2“分开了,我没有看到太多的扩展(他们没有结束触摸),但情况因人而异。我一定会被这些再犯!

  68. 尼克

    I just finished making these, still need to ice, but my 15 year son came into the kitchen, “why are they all box shaped?” Ummm, because no one helps me make them and ice them, they are “unfussy” sugar cookies! Followed recipe exactly, dough came together beautifully! Unfortunately, I have zero patience with my cutter, so my “box” shapes aren’t exactly uniform! Doesn’t take away from the taste!

  69. sallyt

    could I make the dough the day before and store in the fridge? Hosting a hanukkah party for many tiny 7 year olds who will design their own cookies… thanks!

  70. 苏珊

    I made these using goat butter for my dairy allergy daughter and they were fabulous. Frosting was perfect and easy as were the cookies. Thank you for sharing the great recipe.

  71. Erika

    如果我想给这些杏仁的味道,那又是一个1:1替代香草?我发誓,我妈妈过去经常做我们的cookies与杏仁调味!

  72. 安德鲁

    喜欢这里的几个人,将面团太干,甚至揉,一段时间后在冰箱里,多揉后走到一起,我(这么多的“一切从简”)。我洒一汤匙水在面团上,它精美的走到了一起。

    最终,这些cookie是巨大的,是一个很大的打击我们的人群!

    1. deb

      如果面团在干燥方面,它可以之一二things: Too heavy scoops of flour (the weight will be more accurate but if you’re using a measuring cup, always fluff really well and then scoop lightly, making sure not to pack as you level it) or the dough needing to blend longer (this is not a pie dough, we want the butter fully and completely blended into the dry stuff, and then some — if the flour is right, it will always cream as it warms up). Glad it’s working out, regardless.

  73. Dianev

    I feel like a teenage girl who has been searching and searching, and who has finally found “The One”! After years of decorator cookie failures, roll out disasters, and tough, tasteless, floury puffy cookies when I wanted thin crispy ones, I am now officially in love with this recipe and technique. Cookies taste great with my addition of the zest of a lemon, and I’m looking forward to this afternoon’s artistic decorating session. Thank you, Deb!

  74. 极光甘达拉

    我做这些,今晚将装点明天(来自前两个圣诞节的刚回来)。
    Did not have time to chill them at all but to my delight they worked.
    清晰和黄油。
    我砍然后进入圣诞树的形状。快速下跌的蛋白糖霜然后绿色糖。瞧

  75. WHB

    Here to report: even if your beloved food processor STOPS three turns into this recipe, you can and should carry on! You can turn the flour/butter mixture into a bowl—first using a pastry cutter, then your fingers, then a hand mixer to achieve the right wet-sand texture. Proceed and be delighted with the results.