Come on down to BTI, today, between 2:00 and 6:00 pm for some fresh baked cookies, coffee and some live chatter. Meet the BTI creative team, chat with Parveen and hang out a while. We would love to share the season with those we work close with every other day of the year
Take this sugar cookie recipe and bake some yummy goodness yourself. And feel free to share a recipe too! We’ve also baked some of these cookies to share with you today! Our address is 302 Queen Street South, Streetsville, (Mississauga).
- 3 cups (390 grams) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (227 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 36 cookies.
Royal Icing Using Egg Whites:
- 2 large (60 grams) egg whites
- 2 teaspoons fresh lemon juice
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.