Before making your sugar cookies, be sure you're not making one of these common errors.
We've all been there — wanting to make cookies yet forgetting to take the butter out of the refrigerator to soften. Whatever you do, fight the urge to heat it in the microwave for a few seconds. This will very likely make the butter too soft.
Don't have the bad habit of mixing the dry ingredients until they were completely incorporated. Mix the dough even more, for no good reason.
Over-working the dough comes with a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender.
Chilling the dough is a vital step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while.
When you're making cut-out cookies, it can be tricky to roll the dough just right. Roll it too thin, and the dough will be really fragile and may easily tear or break. Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through.
For making a super crunchy, delicious cookies, roll out the dough into 1/4 inch thick.
Most bakers bake their cookies into golden brown and this is their sign when the cookies are already been baked. This isn't the case with sugar cookies, though. Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still digestible, they'll be hard and crunchy, instead of soft and chewy.
Be sure to avoid these things to have a good outcome on making cookies. So you won't baking twice in a day!
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