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This time of year I love making soft sugar cookies and frosting them for the holidays. I like the roll out kind. Does anyone have a great recipe for the cookies and frosting? I like them super soft. I see so many variations online, some using 4 cups of flour which seems like too much. I just purchased some Crème Bouquet What Is Creme Bouquet? and am looking forward to using it, have never used it before.
Creme Bouquet is pretty good. I like to use Princess emulsion instead in sugar cookies.
I use the old Wilton no-chill recipe with the 4 cups of flour. It's important to me that the cookies don't spread much while baking, because of the decorating method that I prefer.
To get the cookies soft, bake them on parchment paper on an insulated pan, and underbake them. I only leave sugar cookies in for 6 minutes, then I leave them on the pan a couple minutes after that.
I use marshmallow fondant for the icing, usually flavored with Lorann's butter rum candy flavoring. I roll the fondant and cut it with the same cookie cutters that I use for the cookie, then place the fondant cutouts on the baked cookies as soon as they come out of the oven. The heat of the cookie makes the underside of the fondant melt enough to adhere to the cookie, and it hardens enough within an hour that you can stack the cookies.
Do you normally use shortening to make cookies? I've never heard of that.
If the recipe calls for it.
As for the icing recipe:
Cream 2 C powdered sugar with 2 T softened butter. Add 2 T warm milk and 1 t vanilla extract and stir until smooth. Add more milk or sugar until you've reached the desired consistency.
I always substitute butter if the recipe calls for shortening or margarine.
Margarine, yes. But substituting butter for shortening can change the texture of the product, especially in baking; for instance, substituting butter for shortening in a chocolate chip cookie recipe gives you flat, soft cookies instead of rounded, crunchy cookies. It's not a substitution I'd make blindly in baking.
Margarine, yes. But substituting butter for shortening can change the texture of the product, especially in baking; for instance, substituting butter for shortening in a chocolate chip cookie recipe gives you flat, soft cookies instead of rounded, crunchy cookies. It's not a substitution I'd make blindly in baking.
I can't seem to bake with margarine at all anymore, it has too much water and makes shapeless cookies. But I agree, you can't substitute butter for shortening in equal amounts. Shortening doesn't have any liquid and butter does, so you have to use slightly more butter and decrease another liquid in the recipe, for it to come out with the same texture as the original recipe.
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