Depending on the intensity, it’s possible to use half a bottle. Cover with plastic wrap, with the cling film pressed directly on the surface, until you’re ready to use it.įor deep hues, you’ll need more food coloring than you think. (One batch can yield up to three different colors.) Using a spoon or fork, mix in food coloring until you reach your desired shade. They bake more evenly and offer multiple decorating options.įor colored icing, make a batch of white royal icing, and divide it into smaller bowls. Shapes with a lot of surface area (circles, triangles, diamonds, stars) yield the greatest success. Those smaller parts of dough are doomed to tragedy: getting stuck in the cutters, burning before the rest of the cookie is baked through, or just breaking off. In particular, avoid shapes with small, delicate features. No matter how appealing the wide range of cutters may be, there are some that don’t actually make great cookies. A cute cutter does not always make a cute cookie.Put the dough back into the fridge to firm up if it starts to soften. If it gets too warm and flimsy, it’ll be challenging to cut out clean shapes and move. Regardless of the shape you’re cutting out, or the method you’re using (by hand, with a cutter, glass jar), you’ll want the dough to be chilled. Don’t worry about making it a perfect circle or rectangle. You want it to be about the thickness of a graham cracker, or, if you have a ruler handy, no thinner than an eighth of an inch. Keep an eye on the thickness of the dough.Flip the whole thing over, peeling off the bottom piece (and saving it so you can repeat this process). Roll out the dough until it starts to stick a bit to the parchment, then lightly dust the top of the dough with a bit more flour and cover it with another piece of parchment. To roll out the dough, you’ll want to lightly dust a large piece of parchment paper with flour. Use parchment paper for rolling for best results (though a well-floured work surface will also work).Rolling out dough takes up a bit of space, so clear off those countertops before you begin. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature. Cookie dough can be made 5 days ahead and refrigerated.Decorate with a glaze, royal icing, frosting, glitter, food-grade luster dust or whatever you'd like. Cool the cookies on a rack, if you have one. Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through.Roll and repeat the cookie-cutting process, chilling as necessary. Gather any dough scraps and combine them into a disk. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Create shapes, using a lightly floured cookie cutter. Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about 1/8 inch thick.Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Scrape dough out of bowl and divide it in half.Add dry ingredients all at once, and mix on low speed just until incorporated.Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes.In a large bowl, whisk together flour, baking powder and salt.
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