SUGAR COOKIE DOUGH
All Purpose Flour 750g (6 cups)
Baking Powder 15g (1 Tablespoon)
Salt 6g (1 teaspoon)
Unsalted Butter 454g (2 cups)
Granulated Sugar 400g (2 cups)
Eggs 100g (2 Large)
Vanilla Extract 2 teaspoons
Lemon Extract *optional ¼ teaspoon
Lemon Zest 1 lemon
Instructions
1. In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the room temperature slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
2. Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
3. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 3 months.
5. Roll out the dough and cut shapes as desired
6. Transfer cookie cut-outs to a parchment line sheet pan and bake in preheated to 180° C oven for approximately 10-15 minutes or until light golden brown. It is difficult to say how long exactly – as it depends on cookie thickness and size, and also how much space is between cookies.
8. So be sure to bake UNTIL ITS DONE! The edges will start to go brown.
Notes
Store dough in the refrigerator for up to 1 week
Freeze, wrapped well for up to 3 months
ROLLING THE DOUGH:
This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to “relax” so it rolls properly. Once out of the fridge you must re-roll this dough as it will be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL. Mash it all together and knead it all back together, then RE-roll on a lightly floured work surface until it is pliable.
It’s hard to say how many cookies this recipe yields since I cannot know all the different sizes of cookie cutters and thickness each of you desire. But I like to make this batch in its entirety and freeze any leftover portions that I do not use.
Author: Gretchen’s Bakery
Serves: 3.5lbs
Royal Icing Recipe
If you don’t have cream of tartar use the juice of 1 lemon
Serves: 8 cups
Ingredients
• Icing Sugar (pure) 12 cups (1500g)
• Cream of Tartar 2 teaspoons (12g)
• Egg Whites (pasteurized) ¾ cup (180g)
• Flavor extracts 1 teaspoon
Instructions
1. Place the sifted icing sugar and the cream of tartar in the mixer bowl
2. Blend on low speed to aerate.
3. Add in the egg whites and any extracts and mix until it is smooth.
4. Mix on high for about 20 seconds.
5. At this point you can see the consistency and whether you want to adjust with more egg whites or more icing sugar.
Notes
Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks
Bring to room temperature before using. You may have to add more icing sugar or water (both 1 Tablespoon at a time) to desired consistency.
Source: Gretchens Bakery
Photo: Kiti De Jager
http://www.gretchensbakery.com/sugar-cookie-dough-recipe/
