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12 lines
2.4 KiB
Plaintext
12 lines
2.4 KiB
Plaintext
>> source: https://www.seriouseats.com/soft-frosted-sugar-cookies-homemade-lofthouse
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>> serves: 24
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>> total time: 50 minutes
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In the bowl of a #stand mixer{} fitted with a paddle attachment, combine @confectioners' sugar{285%g}, @kosher salt{1/4%tsp}, @heavy cream{70%g}, and @vanilla{1%tsp}. Mix at low speed to moisten, then increase speed to medium and beat until creamy and soft, about ~{5%minutes}. Using a #spatula{}, scrape frosting into a #small bowl{}, or as many bowls as you would like colors, and cover with plastic pressed directly against the surface. Set aside until needed, up to 24 hours at room temperature.
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Adjust oven rack to middle position and preheat to 350°F (180°C). Using the same bowl and paddle attachment used for frosting (no need to clean), combine @unsalted butter{225%g}, @granulated sugar{200%g}, @baking powder{2%tsp}, and @kosher salt{1.25%tsp}. Mix at low speed to moisten, then increase speed to medium and beat until fluffy, pale ivory, and soft, about ~{5%minutes}. Meanwhile, whisk @egg whites{2}, @heavy cream{30%g}, and @vanilla{2%tsp} in a glass measuring cup until homogeneous. With the mixer still running, add liquid mixture in 4 or 5 additions, pausing to scrape bowl and beater about halfway through. Decrease mixer to low speed, sprinkle in @cake flour{310%g}, and continue mixing to form a soft dough. Fold batter once or twice with a flexible spatula to make sure it's well mixed from the bottom up.
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Using a #2 tablespoon cookie scoop{}, divide dough into 24 level portions and carefully drop onto 2 parchment-lined aluminum half sheet pans, leaving 2.5 inches between each dough ball. If needed, pause to rinse scoop in hot water to ensure a clean release (misshapen scoops will spread into an irregular form). Bake until puffed and pale overall, but just barely golden around the very edges, about ~{15%minutes}. Cool directly on sheet pans until no trace of warmth remains, about ~{15%minutes} longer.
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If you like, tint frosting with a drop or two of gel paste. Working with one at a time, dollop a shy tablespoon of frosting (3/8 ounce; 10 g) over each cookie, spread into an even layer with a palette knife or butter knife, and top with sprinkles, if desired. Repeat with remaining cookies and enjoy immediately. Let remaining cookies stand at room temperature until frosting forms a crust, then transfer to an airtight container with a sheet of wax paper between each layer. Store up to 3 days at room temperature.
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