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Preheat oven to 350°F (177°C). Spray cookie sheet with nonstick spray or use a silicone baking mat or parchment paper. In a medium-sized mixing bowl, stir the butter and sugar together until creamed. Mix in the egg and vanilla. Stir in flour, baking powder, salt, and sprinkles until just combined.
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Preheat the oven to 350°F. Spread the flour on a parchment-lined baking sheet. Bake the flour for 5 minutes, or until it reaches 165°F, and then set aside to cool. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy.
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Add to the wet ingredients and mix until just combined. Turn out the dough onto a lightly floured piece of parchment paper. Flour the top lightly and pat gently into a rectangle shape with your hands. Top with a second piece of parchment paper, and roll to a thickness of 0.25" / 6mm.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. In a small bowl, combine 1/4 cup granulated sugar and a pinch of kosher salt. Set aside. In a large mixing bowl, beat butter, vegetable oil, 1 1/4 cup granulated sugar, powdered sugar, water, and eggs until combined.
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Make the dough: Combine the butter and sugar in a large bowl. Mix until no lumps remain. 226 grams butter, 250 grams cane sugar. Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated. 2 egg yolks, 75 grams sourdough discard, 1 teaspoon vanilla extract.
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With wooden spoon, combine the flour with the creamed ingredients. The dough will seem soft but will firm up when refrigerated. Divide the dough in half, flatten each into a disk shape, and seal in plastic wrap or a plastic bag. Refrigerate at least 2 hours; preferably, overnight. To bake, preheat oven to 375 degrees.
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Instructions. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Preparation. Preheat oven to 350º F and lightly grease a 13x17-inch baking sheet with butter or non-stick spray. In a medium bowl, whisk together flour, salt and baking soda until combined. Cream together butter and sugar for 3-4 minutes in a large bowl or mixer. Beat in eggs one at a time, then beat in vanilla and almond extracts.
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Step 2: Combine Dry and Wet Ingredients. Now, sift the dry ingredients into the bowl of your stand mixer, or if you're using an electric hand mixer, into a separate large bowl. Then, add granulated sugar, room temperature unsalted butter, eggs, and a splash of vanilla extract to the bowl.
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Roll the dough in a small bowl filled with the ¼ cup granulated sugar and coat all sides. Step 6: Bake. Transfer 6 cookies dough balls to parchment paper or silicone lined baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden and the centers are barely set. Step 7: Cool.
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Step 1 - Cream The Mixture. In a medium bowl, beat the softened butter and caster sugar together until pale and creamy. Add the egg and vanilla extract and beat until combined . If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and mix for 20 seconds, Speed 4.
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How to make Cut Out Sugar Cookies. Cream together butter and powdered sugar until nice and fluffy. Add egg, baking soda, cream of tartar, and vanilla, then mix until smooth. Add flour and mix until cookie dough forms. It will be slightly sticky. Divide the dough in half.
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Transfer the dough to a baking sheet to chill. Pick up the slab of dough (enclosed between the two layers of plastic wrap) and move to a large baking sheet. Place the baking sheet in the freezer for 5 minutes (or fridge for 10-15 minutes). Chilling the dough makes it much easier to cut out.
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Preheat oven to 350 degrees and line three baking sheets with parchment paper. In a medium size bowl, cream butter and sugar together with an electric mixer for 1-2 minutes, until light and fluffy. 1/2 cup butter, unsalted, 3/4 cup sugar. Beat in egg and vanilla extract and mix for another minute. 1 egg, 1 tsp vanilla extract.
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On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes. Cook for 5 minutes on the baking sheets, then transfer to a cooling rack. Cool completely before decorating.
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Cream butter and sugar in a large bowl with an electric mixer. Mix in both extracts and milk, then slowly mix in flour until smooth and combined. Mix in sprinkles or other add-ins. Serve scooped like ice cream or eat it with a spoon. You can also roll it into balls or press it into an 8×8-inch pan to make squares.
