No Spread Sugar Cookie Recipe for Royal Icing- Updated Sugar Cookie Recipe and Process and Process
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- Опубліковано 8 лис 2022
- This is how I make sugar cookies to decorate with royal icing! This is the method that has worked best for me and allows me to have flexibility when I bake sugar cookies for decorating. However, this is simply a guide to my process. You do what works best for you!
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When you said Soda spreads and power puffs..... I ❤ that way of explaining
This was great. I made my first batch last night using another UA-cam video and I should have started here with Sarah Grace, the extra large egg tip, and the parchment paper tip: very helpful!
My cookies just came out perfect! Thank you for the recipe!!! Now on to your royal icing.
Thanks for sharing your knowledge. Great tips!
Preppy Kitchen... that's the one I use and modified a bit as well
Love, love your video. I just threw away my store bought sugar cookies dough. My Xmas trees lost their shape completely. I’m definitely following your recipe. Thanks sooooo much for sharing with us. Your video is so instructive.
You're just so pretty and I love all the pink for sure
Can you let us know if your cookies are soft or more harder - crumbly texture. Would be great if you could break one while filming so we can see the texture.
Thank you for the recipe 😀
You’re so welcome! Thank you for watching!
Thank you for sharing this special cookie recipe with brown sugar. I have a baby shower for my niece soon. How much time in advance can I make my cookies and decorate with royal icing?
You are always so informative🙃
Thank you so much! And thank you for watching! 💗
I’m off to my kitchen to try this recipe. Thanks for sharing. I use the preppy kitchen’s icing. But love the dark brown sugar. This is everything I wanted from a cookie. I’m so excited to go try.
Yay! I'm so glad that you like it! Its been a great one for me these past few years!
Preppy’s sugar cookies came out dry when I made them.
Another EXCELLENT Video!!!
Love your French Rolling Pin... those are hard to find...
I am seriously thinking about incorporating Sugar Cookies in with my Acting Studio that also has Mystery Dinner Theatre... (food) ...
I think also teaching the students "How To" make these, and decorate them will also encourage fellowship and using their artistic ways... plus... this can also be another way of doing a fundraiser for our Summer Acting Camp...
So many possibilities...
My Question is this...
I want to buy a New Kitchen Aid and have thought to get the 6 quart professional one... but I see you have the Artistin? Classic?
Which one would you think I should buy... we will be making a lot of food, not only cookies.
Thank you for sharing this great video...
Hi, thanks for sharing. Where can I get a silicone mat like yours? I’ve searched on Amazon, but I’m finding the ones with the circle guides and I don’t want that. I just want a solid colored mat for rolling out fondant and dough. Thank you!!
Got to say you explain well
Thank you! I’m a former teacher so that’s probably where my “teaching style” comes from 💗
Where did you get that baking mat?
Hi Sarah I have a question I want to use buttercream frosting I don't like Royal icing and either do my children all these cookies sturdy enough to hold buttercream frosting and the other question I have is after you roll then cut out the cookies I saw you have some leftover Do you just reroll it and cut that out or have to pop those scraps in the freezer again before you reroll it and bake it?
I can't find a "free resources" tab on your website. Can you help?
Sure! Here is a link. We’ve been updating it lately so that may have been why 🥰
www.sarahgracecookieco.com/resourcesforcookiedecorators
Can you use light brown sugar if you do not have dark brown sugar?
Yes! You absolutely can use light brown sugar... and make sure to measure with your heart! haha
My first batch. It’s a little stiff and crumbled, easily. Once in the pan, they baked fine, but have a floury taste. Maybe I added a bit too much flour. Will putting the remaining 3 quarters back into the mixer and adding milk, fix it?
This is why it's important to sift the flour before measuring AND spoon the flour into the measuring cup. Scooping the flour into the measuring cup compacts more flour into the cup.
How much salt do you add to dry ingredients?
Never mind! I just found the answer!! Thank you so much for your video!
Good deal! Thank you for watching! 💗
Could this recipe be doubled? And how would you do that?
Hi absolutely! You can download the free PDF on my website which lists the ingredients for a single batch as well as a double batch :) Here is the link www.sarahgracecookieco.com/my-recipe Thank you for watching!
Do you have this recipe written in grams dont really work with cups
I don’t currently have a recipe in grams, but I’ll put creating that on my project list
You said flower and salt how much salt
Hello Friend! Great question! For a single recipe, which will give you about 2 dozen cookies, you will need 1 teaspoon of salt. You can download the entire recipe by clicking this like: www.sarahgracecookieco.com/my-recipe
or read more about this sugar cookie recipe by clicking this link:
www.sarahgracecookieco.com/post/best-sugar-cookie-recipe-for-royal-icing
If you're new here, I do have the cookie classroom program, which is a series of 16 cookie decorating workshops where I walk you through step-by-step exactly how to do all the royal icing techniques that you need to know to decorate cookies like a pro. It takes you through the basics of cookie decorating and beyond to be able to make your cookie dreams and visions into a reality.
www.sarahgracecookieco.com/cookieclassroom
You can join us over in the cookie confidence Facebook group for all the latest updates and sales and info on my cookie decorating classes. And just to be in a community of ladies who are learning together, and growing our cookie decorating and baking businesses together.
We love to share our work and get and give inspiration from each other. So thank you again for joining me here today and if you enjoyed this post, share it with someone who you think might enjoy a sugar cookie recipe. Have a great rest of your day!
How much salt?
Yes how much salt
where is your recipe? I would love to have it.
Hi here is the link for the recipe download 🥰 www.sarahgracecookieco.com/post/best-sugar-cookie-recipe-for-royal-icing
Doesn’t it make your cookies tough mixing the flour so much? It develops gluten. Try mixing just to not seeing flour. I just love my cookies without the corn starch too. 3 cups AP flour, 1 large egg, 2 sticks salted butter, 1 cup white sugar, 3 tablespoons brown sugar, 2 teaspoons of vanilla. I really works for me and doesn’t spread. I know it is your channel but others might try different recipes to get the one they like. I love watching your channel. I live in Georgia and just can’t talk like you. I guess I am too close to Florida.
Thank you for watching! I’m glad you like the channel!
Gluten? Good to know. Thanks
Cookies, though, do not include yeast. So the gluten matrix in them serves another purpose. It makes a cookie’s dough springy. As cookies bake, they spread out on the baking sheet. Heat in the oven melts the fats and sugar in the dough. This makes the dough more fluid so that it spreads out. Gluten in the cookie dough forms a matrix which helps hold in the melted fat and sugar. This stops the cookie from spreading too far. The gluten also helps dough hold water. So cookies with gluten can be round, soft and chewy.
Removing gluten makes cookie dough less springy. So the cookies spread as they bake. And then they spread some more. This is why my gluten-free cookies in the first experiment were so much wider than wheat-based cookies.
If you are not using gluten free flour, your cookies have gluten
I will try yours. Mine aren’t tough, at all. Was looking for no spread and might like not adding corn starch. Thanks!
Time and temp on your cookies please