That is the recipe I exploit anytime I would like good sugar cookies. They bake up fantastically with good construction and a touch of snap once you break them in two. Very true for those who can wait that additional minute or two earlier than taking them from the oven. So that they have time to shift from just-plain-baked to golden, crisp, and toasted. The dough is an absolute dream to work with. And the flavour? They’ve simply the correct amount of salt to counter the candy.
This recipe makes sufficient dough to yield loads of cookies, with dough left over to freeze. I sometimes run out of vitality earlier than I run out of dough. I believed I might posted this recipe way back(!), however a search by means of the archives proved me unsuitable! I am additionally together with the icing I like.
So far as icing goes, I’ve quite a lot of ideas. 😉 I’ve a base recipe I exploit after which tweak it from there. Generally, I like my icing considerably translucent, like a wash – so I add extra water. Different occasions, I would like it extra opaque, so I go away it as written (under). I at all times prefer it to be a bit matte, and never hyper-glossy, so that is what you will get right here. Additionally, have enjoyable with pure colours. You may do tiny hot-pink dots on the timber pictured with some raspberry powder plus a little bit of the icing added to it. I like saffron for yellow, matcha for inexperienced, and so forth. Mess around!
Professional-tip! Maintain your eyes peeled at yard gross sales, flea markets, and the like for particular cookie cutters – that is the place you will discover the gems. I’ve a bin of favorites that I can go to every time I make cookies.