Today I am making some basic sugar cookies and I thought I would share a few baking tips.
If the cookie dough is too sticky to work with, then freeze the cookie dough for about an hour.
When making sugar cookies try to work fast before the dough defrosts and becomes sticky.
I actually divide the dough into two sections, so that one section will stay cool which I work with another.
Refrigerate the tray of unbaked cookies for about 5 min. before placing them in the hot oven. That will help them keep their cut out shape.
Wrap and Freeze Cookie Dough
This vintage cookie cutter has a green wooden handle.
Keep a dish of flour on your work surface so that you can frequently dust your cookie cutter in it.
This helps to keep the dough from sticking to the cookie cutter.
Vintage Green Cookie Cutter
Don’t Eat the Raw Flour
Today I saw this warning sign on the top of a bag of flour.
I’ve never seen this type of warning before.
It might seems pretty obvious but please don’t eat raw flour.
I always bake my cookies on a tray lined with parchment paper.
This way the baked cookies are easy to remove from the tray and they are less likely to break.
Cookies Baked on Parchment Paper
Easy to Do Decorations
The squiggle design is easy to do if you don’t have a steady hand for hand piping the icing. I also add a few extra dots to each cookie. Anyone can pipe this design.
Also, no coloring dyes to work with. Plain and simple.
Now time to enjoy those sugar cookies with a glass of milk.