I’ve have checked out a few cookie blogs. One that is my favorite is Sweet Sugarbelle. She gives amazing tutorials. I have looked at other recipe’s and, I like hers the most. So check her out for more in-depth tutorials, advice and, gorgeous work.
By looking at her work, I have been inspired to make these cookies for the first time, for my sister’s 21st birthday, my son’s 6th birthday, Valentines and now, my 26th birthday.. It wasn’t until Valentines/my birthday that I decided to do a tutorial.. so here it goes.
You will need:
- Large mixing bowl
- 1 egg room temperature
- 2 sticks of unsalted butter softened
- 1 1/2 cup confectioners sugar
- 2-3 tsp. of flavoring (extract, emulsions)
- 2tsp baking soda
- 1 tsp. salt
- 2 1/2 to 2 3/4 cups sifted all purpose flour
- electric mixer (I prefer the dough hooks)
- Cling wrap
- tape
- parchment paper
- rolling pin
- cookie cutters
- baking pans
- offset spatula
- scissors
Place your two sticks of softened butter into your mixing bowl
Add in your Confectioner’s sugar
starting on a slow speed, mix.. turn up the speed and continue mixing until mixture is light and fluffy.
Add in your egg and flavoring. I chose 3 tsp. of orange for this pictured batch. Almond for the teal batch
Food coloring is optional and, in my case was only done because I had two batches of dough, with 2 different flavors. Make sure the egg is completely incorporated.
I sifted the baking soda added it, added the salt. Sifted the flour and then slowly added it 1/2 cup at a time till 2 cups were completely in. Then added 1/4 cup at a time until I got the consistency I needed.
You should be able to touch the dough and it’s not sticky at all. if you pick up a piece you can easily roll it in your hands.
Lay out a piece of cling wrap and toss your dough on it. wrap it up and just sit it on the counter. there’s no need to put this dough in the fridge. it will be ready to work with in 10 minutes. I let this batch sit there while I' make the 2nd, then while I cleaned and prepared the pans, the 2nd sat. By the time I was ready to go, both balls of dough were ready.
Almond batch
I don’t know if anyone else has thought of this, but while reading some other cookie blogs, I found that most of them rolled out there dough with flour.. and of course once you keep adding flour and rolling, the 2nd, 3rd, 4th, etc. batches get harder and just don’t look right. So I came up with this. I take a piece of parchment paper ( you can use cling wrap too) and tape it down. You can see the tape in the picture below. btw.. regular scotch tape sucks.. SUCKS!! it worked for the most part but, in the future I need heavier tape.
Heat your oven to 400 degrees at this point
These are the cutters I’m using for this project. Actually I scrapped the numbers, but you will se them in pictures from other cookies I made.
I love these circle cutters. they have the fluted edge on one side and plain edge on the other.
Place half of your dough on the taped down parchment. Place another piece of cling wrap on top of it. Start rolling it out. Thickness is up to you.. They do spread.
Peel back your cling wrap. and use your cutters. Use as much of the dough as possible.
Set up your parchment paper. I put rolled side up. then used my fingers to press it into the pan. I took scissors and cut off the excess.
Using your offset spatula, Slide it under the cut out and transfer it to the sheet.
I did two pans at once. Even though I’m only baking one pan at a time. I did this because I wanted to get all the shapes done one by one. I didn’t want to keep switching back and forth.
The pan was placed in the center of the center rack. Baked for 6 minutes.
The baking time varies from 5-8 minutes. for the larger cookies I did 6-7 and the smaller cookies 5-6. Just keep and eye on them. When they turn from shiny to dull they are done. If these weren't colored you would be able to see the slight browning on the edges.
in the pic below you see the backed cookies. (almond) and the unbaked. (orange) See how much they spread? but rise?
Bake until you have finished all your dough!!
Get ready for Day 2!! Icing and preliminary Decorating.
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