Ok guys, today we have something awesome. Yes, I’m excited by my own post, I’m lame like that, but it’s only because today is the day to share this baby that I have been working on for months. The BEST sugar cookie tutorial (in like ever)
These cookies here don’t loose the shape, they don’t spread, they don’t end up creating one giant only cookie when melting in your oven, they don’t deliver weird looking shapes (yo know what shapes I’m talking about, those kind of inflated things that leave you asking yourself why they don’t look like your beautiful cookie cutter).
No, not today, because this is cookie perfection from cookie heaven. So pin them now because you are going to need this sugar cookie tutorial, for the weekend, for thanksgiving or for Christmas but you really are going to need it so pin it, I’ll wait for you. Ready? sure you pinned this sugar cookie tutorial? Ok let’s continue
Besides the sugar cookie tutorial I’m sharing another how to, I’m full of resources today: how to make fondant decorated cookies (and they are waaaay easier than traditional decorated cookies). And just because in here we take our cupcakes very seriously, I made them in cupcake shape, with a tiny gamer inspired heart on top (sugar pixels for everyone!)
Ok let’s get working because this is going to be a sugary ride
a sugary cookie ride
First, there is no science behind this sugar cookie tutorial. Seriously, run fast from everyone that comes to you with a million of steps, they are just trying to take you away from your cookies.
There are no weird ingredients that come from places you can’t pronounce in this sugar cookie tutorial, because you only need flour, butter, a bit of sugar, a nothing of vanilla and a teeni teny amount of water and that’s it. There are no magic steps, not weird chilling, unchilling, chilling again techniques, and definitely no singing to your cookies while they bake (unless of course you want to)
and you are probably asking yourself if everything is so easy and simple, then why my cookies end up looking like a inflated monster?
well because everything is in the proportion of the ingredients (and maybe in a super weird thing that I’ll share at the end)
I realized that if I added more butter the cookie will with no doubts spread like glitter (and you know that when glitter spreads there is no going back). So I tweaked this recipe until the result was cookie perfection , buttery but not extremely over the top. Guys seriously this is the best sugar cookie tutorial in the whole planet and I may be dancing a bit because of it
All the exact amounts of ingredient that I use are going to be at the end of the post, in a printable recipe (because yey printable!)
Besides making the cookie, you need to decorate it, because we all know that decorated cookies taste a million times better, like seriously, a cookie without a decoration is just a cookie.
but decorating them with a pipping bag and lot of details? nobody have time for that! and also you actually need some sort of technique to actually create a cute one at home. But with fondant you don’t need to be a cake master, or a cookie master, you just need to have another cookie cutter and that’s it!
You can find fondant in most baking aisles of supermarkets. I bought one that comes in a tiny envelope (enough for 12 cookies) and they come in the colors of your choice. I bought only a white one and then made the pink part at home with a minuscule drop of pink food coloring.
I bought only a white one and then made the pink part at home with a minuscule drop of pink food coloring.
Working with fondant is just like working with play doh but in this case you can actually eat it (being an adult is awesome!) I followed this steps:
- Roll the fondant between your hands for a couple of minutes or until it’s soft
- Throw some confectioners sugar in your counter top
- Place the fondant and with the help of a rolling pin flatten in until it’s 2 mm thick
Sugar cookie tutorial + How to make a sugar cookie shaped like a cupcake
Once your cookie is cooled down completely and your fondant is rolled
- paint the cookie with some pipping gel (baking aisle of most supermarkets)
- cut the pink fondant with you cupcake cookie cutter, place it on top of the cookie
- cut the white fondant with the cookie cutter and with the help of a knife cut out the top
- with the same knife draw some lines so it looks more like a cupcake liner
- add some pipping gel to the back of the “cupcake liner” and place it on top of the pink fondant
- Stick your icing decoration using more pipping gel
Now to the sugar cookie recipe! because there is no sugar cookie tutorial without a sugar cookie recipe (and after the recipe my weird tip to help the cookie with the shape)
And share in the comments what is your favorite cookie flavor?
Note: Keep in mind that the cookie recipe from this sugar cookie tutorial is not super sweet by itself since it’s made to be decorated with fondant or icing sugar (that are very very sweet). Just in case you were looking to make this cookie alone (but seriously when decorating it is so easy and cute I can’t understand why you would not do it)
- 2 Cups flour
- 3 teaspoon sugar
- 3/4 Cups cold butter (1 1/2 sticks you can use earth balance)
- 1/4 teaspoon vanilla
- 4 tablespoon water
- Preheat the oven to 375 degrees. Line a cookie pan with some parchment paper
- In a bowl mix the flour, sugar, butter and vanilla until you have a coarse sand texture.
- slowly add the water until you have a dough that you can knead comfortably.
- Lightly flour your countertop and with the help of a rolling pin, roll your cookies until they are 2mm thick.
- Cut them with a cookie counter and place them in the cookie pan
- Bake for 10 minutes or until slightly golden.
- Take out of the oven and let cool
And now my weird tip. The one that I talked about at the beginning of this sugar cookie tutorial.
I always bake them with a bit of weight on top think empty cake pan). I know it’s weird, but it’s magical, you end up with flat top cookies that are crunchier, bake faster and don’t lose the shape. If you want to give this tip a try (which I highly recommend!!) slightly oil you cake pan before placing it on top 😉