Seven Steps to Flawless Rolled Cookies with Julia M. Usher
Ready to express your inner cookie artist? Well then, you're in the right place! Welcome to Lesson 2 of Julia M. Usher's Ultimate Cookie Decorating Series!
NOTE: This video is one of 16 videos originally filmed for my DVD series, which was discontinued in November 2014. Select videos from the series will be released to YouTube over time, but my app will remain the only place where you can find all of the original DVD videos. To learn more about my app, click here:
A decorated cookie is only as lovely as its underlying cookie canvas! In this video, I reveal my seven steps to flawless rolled cookies, including how to cut to minimize distortion and bake for even browning. And what's even better?! None of these steps requires any fancy tools, such as dough boards or rolling pin guides. With the right dough*, a rolling pin, and a heavy-gauge sheet pan, you can consistently get picture-perfect cutout cookies.
*ADDITIONAL NOTES ON THE RIGHT DOUGH AND MORE!
1. SPREADING OF DOUGH: While this video covers handling and rolling techniques only, it's always important to start with a good dough. Some doughs are definitely more prone to spreading and misshaping than others. Generally speaking, a dough with a relatively high proportion of flour to fat and/or a relatively low proportion of leavening to other ingredients is going to spread and misshape less. The type of fat used in the recipe can also affect your results. While some bakers shun vegetable shortening, it has a higher melting point than butter, which means that if all other ingredients in a recipe stay the same, the substitution of some shortening for butter will result in a dough that spreads less (it will also have a crisper/crunchier texture once baked). Lastly, I tend to cream my fat and sugar minimally (just a minute or so), as excessive creaming can lead to more cresting/doming of the dough when it bakes. All of the rolled cookie recipes in my books (see links to those products, below) have been tested (and re-tested) to ensure a nice balance of flavor, texture, and minimal spreading, so please check them out!
2. BAKING COOKIES: As you may notice in the video, I always bake on the back side of my cookie sheet. I do this because I use cookie sheets with walls (for durability and more even heat conduction), and I find I get more evenly baked cookies when I bake this way. (When cookies are placed on the right side of the pan, those nearest the metal walls tend to bake and brown more quickly than those in the interior.) It's also easier to remove cookies from the back side in one fell swoop by sliding them on their parchment paper liner or silicone mat directly onto cooling racks.
3. STORING COOKIES: Every recipe has different staling properties, but I like to eat my rolled cookies within a week of baking for maximum flavor and freshness. Once the icing is completely dry, store in airtight containers at room temperature to preserve cookie crunchiness and flavor.
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RELATED LINKS:
Gingerbread recipe:
For my other rolled cookie recipes, check out my books and app:
CREDITS:
Video by: Joe Baran,
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Iced Christmas Sugar Cookies -RECIPE - BAKE WITH ME
Hello Friends, Welcome back to my channel. We are in full swing with our Christmas baking here. Today we made iced sugar cookies. I love this recipe and have been using it for many years and highly recommend it.
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How To Make: Pillsbury Ready To Bake Cookie Dough Cookies
I show you how to make Pillsbury Ready To Bake chocolate chip cookie dough cookies.
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2 Kids Cooking TV: Roll Out Sugar Cookies
This week on Two Kids Cooking TV we get into some baking. Now, there are lots of things you can bake, like chicken, fish, potatoes, lasagna, etc... BUT, a favorite baking delight of most everyone is COOKIES! And that's what we're sharing this week.
EASY DOG FRIENDLY CHRISTMAS SUGAR COOKIE RECIPE
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DOG FRIENDLY SUGAR COOKIE RECIPE
COOKIES
2 cups oat flour
1 cup whole wheat flour
1 egg
1/4 cup coconut oil, melted
1/2 to 1cup water
1 teaspoon cinnamon
1 teaspoon ground ginger
FROSTING
1/2 cup tapioca starch or cornstarch
1/2 cup plain greek yogurt
Beet powder, spirulina powder, strawberry juice or spinach juice for color
INSTRUCTIONS
Preheat oven to 350
Mix all ingredients in large bowl
Add water as needed until dough is desired consistency
Roll out dough and use cookie cutters to form your cookies
Bake at 350 for 20-25 minutes
Combine starch and yogurt to create your frosting
Separate frosting into separate bowls and add desired colors
Once cookies have cooled, decorate and enjoy!
REMINDER: The frosting is made with yogurt so make sure you refrigerate the left overs!
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Easy Thumbprint Cut Out Cookies with Strawberry Jam | Holiday Cookie Recipe!
These Easy Thumbprint Cut Out Cookies are the Perfect Holiday Cookie Recipe this Season! Filled with Strawberry Jam and Dusted with Powdered Sugar makes these cookies feel like Christmas! I hope you all enjoy this video and see you in the next one!
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????????Simple & Delicious Butter Cookies!
❤️Cookie Cutters Used In video are by “Cookie Cutz” I purchased them through Amazon
Thumbprint Cookie Recipe!
1 Cup (225g) Unsalted Butter Softened to Room Temperature
1 1/4 Cup Sugar
2 Eggs (Room Temperature)
1 Tbsp Pure Vanilla Extract
1 Tsp Almond Extract (Optional)
3 1/2 Cups Plus 2 Tbsp of All Purpose Flour
1 Tsp of Baking Powder
1/2 Tsp Salt
Fill Cookies with your favorite Jam!
Powdered Sugar for Dusting
*Bake at 325 for about 15min
OVEN TEMPERATURES VARY SO USE THE BAKING TIME I GIVE AS A GUIDE!
*You will need
*Cookie Sheet Pan lined with Parchment Paper
*Cut out Cookie Cutters
*Off Set Spatula (For transferring cookies to pan)
*Hand mixer or Stand Mixer
*Rubber Spatula
*Rolling Pin
Tips on Preparing Cookies and Using Cookie Cutters
*Make sure to Keep Cookie Dough Chilled at All Times!
*If Dough gets stuck in Cookie Cutter Simply tap the cutter
*Flour a Clean Work Surface, Dough and Cookie Cutter Before using
*Place Cut Outs on to Sheet pan and KEEP CHILLED before baking to prevent cookies from spreading in oven!
#thumbprintcookies#cookies#holidaybaking