Sugar cookies for decorating - Pilar Hernández's Chilean Kitchen
This recipe is very simple and has a very basic flavor, perfect for children. Another great thing is that it holds its shape very well during baking, so they can use their favorite cookie cutters to cut out the cookies and then decorate them.
Ingredients · Servings 20
- 1 cup or 230 grams of butter at room temperature
- 1 cup of granulated sugar
- 1 egg at room temperature
- 1 teaspoon of vanilla extract or lemon zest
- 3 cups of flour
- 1 teaspoon of baking powder
Method · PT-497396H58M6S
- In a medium bowl, beat the sugar and butter with an electric mixer at medium speed until creamy and pale, about 5 minutes. Add the egg and vanilla, and beat at medium speed until fully incorporated.
- Add the flour and baking powder gradually while beating at low speed, beat until a dough begins to form, then knead with your hands about 10 times.
- Wrap the dough in plastic wrap and refrigerate overnight.
- The next day, roll out the dough on a floured surface until it's about 1/2 cm thick, then cut out shapes with cookie cutters. You can knead the scraps, roll them out again, and cut out more shapes.
- Bake in a preheated oven at 180C or 350F for 8-12 minutes until they start to color at the edges, let them rest for 1 minute in the tin, transfer to a wire rack and let cool completely before decorating.
It is very important to respect the times in the refrigerator; I usually make the dough one day and bake it the next.
Another important thing is to flour the counter with the least amount of flour possible or use silicone paper and bake the cookies directly on the paper, removing only the excess dough in between, since that flour creates air pockets and can leave bubbles on the surface of the cookies.
Here again is the pattern for snowflakes made with royal icing.
Description
Perfect cookies.
