Red Velvet Sugar Cookies | No Chill Needed | Small Batch Cookie Recipe
Soft and Chewy Red Velvet Sugar Cookies Recipe
:: Cook Me Food ::
These soft and chewy red velvet sugar cookies are rolled in white sugar for the perfect sparkle and crunchy finish. These are super easy to make and come together in less than 10 minutes. No mixer and chilling needed!
You’ll need:
• ½ cup (112g) unsalted butter (melted & slightly cooled)
• 2/3 cup (138g) white sugar, plus more for coating
• 2 large egg yolks (room temperature)
• 1 tsp vanilla extract
• 1 tsp red gel food coloring (*see notes below)
• 1 ¼ (157g) cup all-purpose flour (*spooned & leveled)
• 4 tsp (8g) unsweetened cocoa powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ¼ tsp salt
Makes 16 delicious cookies
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly cookies when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* For the best color and texture, I use a gel food coloring (Americolor brand). It has a thicker and robust hue and will not throw off the texture of the cookie by adding too much liquid. Feel free to adjust the amount of the gel food coloring (1/2 tsp to 1 tsp) as every brand varies.
* For the best and richer taste, opt for dutch-processed cocoa (which I used) It may not create the reddest red color, but the taste is utterly good. I find that using the regular cocoa produces the deep red color, but the chocolate flavor is too subtle.
* Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely
Happy baking!
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Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
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Shaking Sprinkle Glass Cookies | Christmas Cookies | Festival Recipe
Today in GreyPot lets see How to make these Glass Sprinkle Cookies
Ingredients
All Purpose Flour - 400 gms
Egg - 1
Butter - 220 gms
Powdered Sugar - 170 gms
Baking Soda - 1/4 tsp
Vanilla Essence
Fox Candies
Sprinkles
Sugar Syrup
Method
1. Beat the butter till its fluffy.
2. Add sugar and combine.
3. Add egg and vanilla essence.
4. Sift in all purpose flour with baking soda and add it to the mixture.
5. Knead the dough, cover it and refrigerate overnight.
6. Take half the dough and knead it again.
7. Roll it and cut out the cookies.
8. Bake it in a 170 degree preheated oven for 10 minutes.
9. Place candies in the middle and bake again for 7 minutes.
10. Add sprinkles in one cookie and place the other cookie on top and stick it with sugar syrup.
Christmas Cookie Sparkles | Sally's Baking Recipes
Super soft and creamy cream cheese sugar cookies are rolled in sprinkles! They’re incredibly festive and you’ll love the texture of the crunchy outside with the smooth inside.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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Sugar Cookie Icing that's Easier to Make and Foolproof
This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.
Recipe:
Ingredients
3 cups powdered sugar, sifted (375g) (weigh before sifting)
3-4 Tablespoons milk (I use whole milk, but any kind will work)
2 Tablespoons light corn syrup (see note)
½ teaspoon vanilla extract
Gel food coloring (optional)
Additional candies and sprinkles for decorating (optional)
Sugar Cookie Recipe:
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Instructions
00:00 Introduction
00:28 Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
03:31 If coloring the frosting, divide into bowls and color as desired at this point.
04:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 4), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
05:14 Pipe frosting on cookies and decorate with decorative candies, if desired.
07:09 Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).
Notes
Corn Syrup
I highly recommend using light corn syrup for the firmest, glossiest finish on your sugar cookies. However, if you must omit it, you may, but note that the frosting will not dry quite as hard and you will likely need to add more milk to get the icing to the proper consistency. Glucose syrup may be substituted, but outside of that I am not sure of a substitute that would give the same effect.
Making Frosting in Advance
To make icing in advance, store in an airtight container with a piece of plastic wrap pressed directly against the surface of the icing. It will keep for several days and may be stored either at room temperature or in the refrigerator. Icing will need to be stirred again before using. It may be colored with food coloring before or after storing.
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Sugar Cookie Recipe Perfect for Decorations
This is a simple sugar cookie recipe great for covering in decorations. Just sweet enough to eat on their own but not too sweet to cover in candies, sugars and icing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
To make your own decorative sugar, follow this link.
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Let cookies sit 2 - 3 minutes before removing to a wire rack to finish cooling.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!