@Linda Alexander Yes they are SOO good! Everyone always loves them! As long as you follow the recipe and also its important to really cream the butter and the sugar together!! The results are fantastic! edit: when i used to make sugar cookies they would always turn out grainy and hard but this recipe worked perfectly the first time!
Not me copying and pasting the ingredients for you guys😱 thank me later😂😂 INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch thick. Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball, chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes. Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting. To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites. Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency. Decorate the cookies as desired. Enjoy!
I just thought I might as well like your comment because you only have 1 like and that was probab;y you. Edit: That was probably you. edit 2: now you have 38 likes edit 3: now 61 edit 4: now 76 and wow thanks for the likes three is a lot for me.edit 5: Now 80 and wow I have 4 likes now edit 6: now 120 and wowzers I now have seven likes edit 7: Now 130 wow good job and 😮😮🤓🤓I have 9 likes edit 8: Now 143 and I am still amazed that I have 9 likes edit 9: now 158 and thanks so much for those ten likes I have never had more than three. edit 10: Now you have 213 i thnx guys I have 13 edit 11: now you have 232
Well it's 2021 and we are still here! I just made this cookie dough and am getting ready to bake the cookies. The grandkids are coming over tomorrow to decorate them and they are so excited!🥰 This recipe is very similar to mine that I've used for years so I think they will be delicious! I did this with my 5 children when they were little and now I'm gonna do this with 5 grandchildren tomorrow!! 🥰 I feel very blessed! I think it is so important to make memories and make every minute count, especially today! I hope everyone everywhere enjoys the holidays, if you want to. Merry Christmas and may God bless us all!! 🍪🌲👼🧑🎄🤶🙏❤✌🌎💯
Ellie Kaminska-Moult Me:Alexa, Play my “Holiday Mixtape” Alexa: Okay, playing “(I Got) The One That Got Away (Back) by Lauren Marcus. [4 minutes later]: *All I Want for Christmas is You by Mariah Carey plays*
Makes 1-2 dozen cookies depending on size 🌟 INGREDIENTS 🌟 • Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar • Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed ⭐ PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch thick. Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball, chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes. Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting. ⭐ To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites. Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency. Decorate the cookies as desired. Enjoy!
I've made these 2 years in a row, they come out perfect! tip: If you don't have enough room to put trays of raw cookies in your fridge, and you live somewhere cold, leave them on your deck or in the garage for a few minutes
@@lyysan_chan855 pasteurized egg WHITE is egg white THATS cooked to 160F. You can separate your own egg whites into a bowl, then boil about 1 inch of water in a saucepan. Put the bowl of egg whites over the water (not touching) and whisk until 160F. Or, without thermometer, just add a few grains of sugar into the white and rub it in between your fingers and the sugar is fully gone and dissolved. When dissolved cook for another minute and it’s done. Just let it cool before making it into Royal icing :)))
Thank you, I learned so much. I was used to making pie crust and making pie crust is like a mental ward compared to baking cookies, like, anything is allowed and you can go crazy, not cool the dough, no pie weights, and it turns out good still. If you try tricks like this with cookies, e.g. use ghee, use melted butter (cause tunnel syndrome ya'll), not using the fridge, yeah your dough will always be either crumbly or greasy. I realised cookies are no laughing matter like pie crust. So thanks so much for this video
LOL, I've had the problem with pie crust in the past where as the cookies are fine. XD So interesting how different baking can be depending on the day. :D
These turned out amazing for anyone thinking of making them! Also, they made a little over 30 3-4 inch cookies. They were pretty sticky in the beginning, I’m not sure if it was just me, so I added about 1.5 cups more flour to the dough. Also I recommend working in small batches and keeping one in the freezer as your work so they stay cold and easy to work with. I read that the cream cheese added an unpleasant tanginess from some people, so I decided to omit that. I don’t really like almond flavoring, so I took that out as well and I added only a 1/2 a tsp of baking soda since some complained too much caused it to make it have a bitter after taste
I also didn't add alot baking powder too I also added the 1/2 of lite brown sugar to even out with the white yummy n didn't add salt too I jus used 1 stick of slated butter instead
One tip I’ve found to be very helpful when you’re decorating with kids is to swap out the piping bags for squeeze bottles. I found 30 for about ten dollars at my local craft store.
@@sharenatypaesch9147 Wonderful!! I'm in the US but prefer using metric in baking. Have you made the recipe with the grams to check it out? I'm trying this week if I have time.
@@deborahgrant8897 Hii, yes I have and it works great. I would go easy on the baking powder, since my cookies turned out more fluffy than preferred, but other than that amazing results. Hope your cookies turn out great!
Really love that you add all sorts of details which help non bakers..like me .i.e. correct texture of butter/sugar mix. The secret ingredients and what they do. Keeping dough cold while working with it etc, proper rolling tecnique and dough has to be same depth everywhere. Who knew? 🤦♀️🤷♀️
Cream together 1.5cps room temp butter 1.5cps sugar 3tbsp cream cheese for 5mins Add 1egg 2egg yolks 1tsp vanilla ext 0.5tsp almond ext until well combined Sift dry ingredients together 1tsp kosher salt 3.5cps AP flour 0.5tsp baking powder 2tsp cream of tartar Fold and mix dry ingredients with wet until just combined. Don't overmix. Keep dough cold. Refrigerate dough for 2hrs before using. Roll and cut 0.25inch cookies Chill cut cookies 20mins Bake on 350f (180c) 10-15mins Royal Icing for decorating. Mix 4cps sifted powdered sugar 0.25cps pasteurized egg whites 3-5 drops of food coloring
I just made this cookies with kids they are so so delicious , excellent recipe definitely will keep and make it every Christmas, I am not gonna lie it does take time with dough in and out of fridge I made dough yesterday and had in fridge all night only today I baked since with kids it’s impossible to do everything in same day 😝 I loved that it’s not overly sweet I honestly would eat them without even icing or anything it reminded me Old times home made cookies , house smelled wonderful too , it is few steps but if you follow all accordingly you will be pleasantly surprised , very authentic cookie taste which I absolutely love , thank you for this wonderful recipe 💕
Prxncess Bubbles Christmas is one of the best times of the year for me especially. Christmas is usually one of the only holidays family comes and visit. Yeah there is thanksgiving too but that’s different. I also really like snow and just the winter in general. I love winter clothes, candle smells etc. the Christmas lights are supppppper pretty. Idk it’s just one of those holidays that makes people happy.
INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch thick. Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball, chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes. Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting. To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites. Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency. Decorate the cookies as desired. Enjoy!
I tried this today..they turned out very well! I skipped cream cheese, almond extract and cream of tartar..added half the quantity of salt..rest all followed the same! Yum :)
@@destructivedan3959 There is one youtuber David Seymor and he ussually follows Tasty's videos and tries to make food that is in their videos and he really hates cream cheese. Here you go.
I actually took the recipe and took initial cookie cutters and made initials and had a birthday party and one of the activities were decorating so thank you for the tips and everything God bless ❤️❤️❤️❤️
This was one of the best videos and most informative I have found. I’ve never had to make homemade cookie dough but I made it tonight with these exact instructions and they came out perfect! 🙌🏻😍❤️❤️ so thankful for this video lol
I made these today and they were brilliant!! Starting to decorate in a bit. For those trying these, try experimenting with the temperature - they brown slightly at 160C and are picture perfect at 150C (used a preheated oven). Also, I did a cup to grams conversion before starting on this recipe - if you are, you will need atleast 100 more grams of all purpose flour and atleast 50 more grams of sugar. Btw, they are right, you can really tell the difference with the almond extract. Happy Holidays y'all!
I also add pure lemon extract or citrus extract to mine as well. It’s so flavorful and and subtle and everyone always ask what’s in them! Great tutorial on sugar cookies!
I don't have baking experience but my mom does. I really want to bake cookies and give it to my class as a Christmas gift, so praying that my mom will be be able to do it by following this recipe. I'm helping ofc
I made these for my TSA club at school. They were a hit! Really recommend making these, they tasted awesome!! I added raspberry extract to the icing too.
@@mackie5684 the recipe says it makes about a dozen, man were they wrong. I got at least 30 cookies out of this recipe. i made them last monday, and i've still got some left!
I’ve watched 2 dozen of these over the last few years Christmas sugar cookie baking & making videos. This is my favorite! She makes it So much fun! It makes me want to babysit, put Vince Guaraldi’s “Charlie Brown Christmas” CD on and make cookies with some kids😊 Can’t wait to try this recipe!
@@fulichak6499 I just made them and one of them fell apart so I tried it and it’s pretty good!! I’m decorating them in a minute but without the icing it’s a little salty idk how to explain it but with the icing it will be perfect!! And it took around 4-5.5 hours to make
it’s november y’all let’s hit it, it’s cookie season, also i replaced the cream of tarter with lemon juice and the cream cheese with greek yogurt and they were immaculate 😍
I made these, following the directions in this video pretty much to a T. They really are amazing. I'm so used to cheap boxed mixes which have pretty bland cookie flavoring and rely on some heavy duty frosting to liven them up, and I didn't really appreciate these cookies on my first bite. I tried them the next day and realized they are sooo good. It's the cookie itself that has all the depth in flavor, the frosting definitely helps but it's not using it as a crutch. Also I was kind of surprised at how thick they wanted them once I actually looked at them for myself, but making them the thickness of a bottlecap really does give them some amazing texture inside.
This is my best sugar cookie recipe by far! And I’ve tried about 6 or 7. They turned out delicious 👌🏼 a keeper for sure! My decor needs improving but so far also my best
Thank you for this recipe and all your tips. I tried this recipe and it was a complete success! The cookies turned out great. I couldn't find gel food coloring, so the frosting was not as vibrant as yours. Next time I think I'll just leave all the frosting white lol. But the cookies were very yummy especially after all the chocolate toppings and sprinkles. The cookies have a tangy flavor and a lovely aroma. My family loved them! I'm excited to make them again! 😊
Same with me, however I googled it and its because my butter was too warm. My first batch....the butter became light and fluffy like its supposed to but I had A LOT of grit left. In the video, she says it needs dissolve. I've been reading up on it for days now and it says the butter needs to be around 65 to 68 degrees. I am trying way too hard. On thanksgiving I made honey butter and I used brown sugar, which is harder to dissolve, but I set out the butter until it gave a little when I pressed down on it and voila....it was perfect. Now this stuff? Omg. I am way overthinking it. My butter is taking way too long to get to room temp because I am afraid of messing it up and it'll get too warm so i make it cold again, then it takes forever to come up to temp again...then life happens and i have to put it back in the cold until i get done with life so I begin again....its too stressful. Lol. They better be worth it or Imma be mad. Lol
THANK YOU for explaining it so simply! I can't wait to go for it this Christmas, I might do a dry run at Thanksgiving just to try it out!!!! So appreciated!
some substitutes are : instead of cream cheese use greek yogurt instead of cream of tartar use lemon juice or white vinegar instead of cosher salt use table salt hope this helps!
Never got tired of watching over and over again. The only recipe I'm following mostly baking it in Christmas with the kiddos❤. Thank you for sharing. Merry Christmas 🎄
I disagree they say Christmas is the time of giving when really it just something made up so companys can make more money and any real christain knows that Jesus was really born in may.
I made these 2 times and they are perfecttttt. I didn't have cream of tartar so I skipped it. And I didn't have almond extarct and liquid vanilla so instead I used 1.5 teaspoons of lemon juice. Rest is the same. Follow exactly. And lemon juice is an alternative of cream of tartar! Hope this helps 😍
Cookies look fabulous. As a helpful hack for dough thickness lay two yardsticks down. One in either side of the dough. Roll rolling pin on top of sticks with dough between them. Keep s thickness at 1/4 inch. :0)
im adding a pointless comment to make it 666 under yout user, 66 likes and 6 comments together is 666. have a blessed and Christmas with satan tell.him i said hi
I might be the only grandma that has never made cookies, but just did for the first time, not as perfect as yours, some are darker than others, only baked for 8 minutes, not sure what happened, maybe needed to put it in the highest rack of the oven, but one think I do know, they sure are tasty, thank you for the step by step instructions. Tomorrow I will work on the the royal icing so my grand-daughter can decorate. Merry Christmas!
These cookies were amazing omg my kids love d decorating them. With or without the frosting it’s delish! They prep is lengthy but so worth it. Ok I did without the cream cheese based on the reviews because I didn’t want a tart taste.
