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Today’s post is how you can make money making and selling iced biscuits.
It is a beautiful decorated sugar cookie. You will need some patience for this one though because it does take a bit of determination and concentration but the outcome is really pretty and people absolutely adore these biscuits.
Again these are nice for events like birthday parties and the cool thing is the themes for these is unlimited! You can basically make any theme imaginable and the cookie cutters is available almost at any baking shop or home store.
I will share with you two things today which is one the recipe for the sugar cookie dough and two, the cookie icing recipe. What you do with the colors and themes is up to you. Good luck!
Sugar cookies are a true classic in the cookie world, popular for both their simplicity and adaptability for any occasion. There are two main types of sugar cookies. There is the soft, chewy kind that you drop onto a baking sheet. Then there are the harder, crunchy kind that you roll out into a flat sheet and cut out with a cookie cutter. Both kinds are equally delicious, but they get prepared in slightly different ways.
Soft Drop Cookies
- ½ cup (115 grams) butter, softened
- ½ cup (115 grams) shortening
- 1 cup (225 grams) white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2¼ cups (225 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (optional)
- Additional sugar
Makes about 5 dozen cookies
Crunchy Shaped Cookies
- 1 cup (225 grams) butter, softened at room temperature for 1 hour
- 1 cup (225 grams) white sugar
- 1 egg
- 1½ teaspoon vanilla extract
- 3 cups (300 grams) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
Makes about 3 dozen cookies
Method 1 Making Soft Drop Cookies
- Preheat your oven to 350°F (177°C) and prepare your baking sheet. You will need 1 to 2 baking sheets. Lightly grease the sheet(s) with cooking spray, cover them with parchment paper.
- Cream the butter, shortening, and sugar until the mixture turns light and fluffy.Place the butter, shortening, and sugar into an electric mixer or food processor. Beat the ingredients together on a medium speed setting until they turn light and fluffy. This will take about 3 minutes.
- If you cannot find shortening, you can use another ½ cup (115 grams) of butter instead.
- Beat in the egg and vanilla extract. While the mixer is turning, add in the egg and vanilla extract. Keep beating until everything is evenly combined and no streaks of egg yolk remain.
- Whisk together the flour, baking powder, and baking soda in a separate bowl.Pour the flour into a separate bowl. Add the baking powder and baking soda, then whisk everything together.
- If you’d like your sugar cookies to be less sweet, add ½ teaspoon of salt
- Slowly beat the flour mixture into the butter mixture. Set your mixer to the lowest possible speed setting. While the mixer is turning, add the flour mixture into the butter mixture 1 cup (100 grams) at a time.
- Form the dough into small balls and roll them in sugar. Use your hands or a cookie scoop to form the dough into 1-inch (2.5-cm) balls. Next, fill a bowl with sugar, then rolls the balls in the sugar 1 at a time.
- Do not roll the dough out with a rolling pin; this recipe is not meant for roll-and-cut cookies
- You don’t have to roll the balls in sugar, but the sugar will give the cookies a nice texture after they are baked.
- Transfer the balls to a baking sheet and flatten them with a glass. Space the cookies 1½ to 2 inches (3.81 to 5.08 centimeters) apart. Next, gently press a glass against each cookie to flatten it slightly. Do not flatten the cookies so much that they stick together. They will flatten a little while you bake them.
- If you can’t fit all of the cookies on 1 baking sheet, set them aside for later or use a second baking sheet.
- Bake the cookies for 10 to 12 minutes, then place them on a wire rack to cool.While the first batch of cookies baking, you can start rolling out the next batch. Then, when the first batch is cooling, you can start baking the second batch.EXPERT TIP MATHEW RICE
Professional Baker & Dessert Influencer Mathew Rice, pastry chef, advises: “Remember that your cookies continue to bake after they come out of the oven because they’re still hot. So, pull your cookies before they look like what you want them to look like, and they’ll cook for a few more minutes when they’re sitting out.”
- Let the cookies cool completely before decorating them if desired. You can leave them plain, or you can spread some colored buttercream on top and add some sprinkles.
Method 2 Making Crunchy Shaped Cookies
- Cream the butter and sugar until it turns light and fluffy. Place the butter and sugar into an electric mixer. Beat the 2 together until they turn light and fluffy. This will take about 2 minutes.
- If you don’t have an electric mixer, use a food processor fitted with whisks.
- The butter ‘must be at room temperature.
- Add in the egg and vanilla extract and mix until evenly combined. While the mixer is turning, add in the egg and vanilla extract. Continue mixing until no streaks remain. When you are done, set the mixture aside.
- Combine the flour, baking powder, and salt in a separate bowl. Place the flour into a separate bowl. Add the baking powder and the salt, then whisk everything together.
- Use a spoon to scoop the flour into a measuring cup, then level the flour with a knife. This will prevent the cookies from turning out too dry.
- Add the flour mixture to the butter mixture and blend until evenly combined. Set your mixer to the slowest speed possible, then add the flour mixture 1 cup (100 grams) at a time. Keep adding the flour and mixing until everything is mixed together.
- Divide the dough into 2 balls and roll it out between 2 pieces of parchment paper. Cover a baking sheet with a sheet of parchment paper. Roll out a ball of dough into ⅛ to ¼-inch (3 to 6-mm) thickness, then cover it with another sheet of parchment paper. Repeat this step for the second ball of dough, using another baking sheet if necessary.
- You won’t be baking the dough right away.
- Refrigerate the dough for at least 1 hour and start preheating your oven to 350°F (177°C). You need to refrigerate the dough so that it will be nice and firm when you go to cut it. Once the hour is almost up, start preheating your oven so that it will be ready by the time you finish cutting your cookies.
- Cut the cookies using 2 to 3-inch (5.1 to 7.6-cm) cookie cutters. When you are ready to start baking your cookies, take the baking sheets out of the fridge, and transfer the rolled out dough to a cutting board. Cut the cookies out as closely together as possible.
- Ball up the scraps and roll them out to make more cookies. If the dough gets too warm, place a cold baking sheet on top of it for 10 minutes before continuing.
- Place the cookies 1-inch (2.5-cm) apart on a prepared baking sheet. Prepare the baking sheet by either lightly greasing it with cooking spray, or by covering it with a sheet of parchment paper. Transfer the cut-out cookies to this sheet.
- Even though this dough does not spread as much as the other recipe, you still want to leave some space between the cookies. This will help them bake evenly.
- Bake the cookies for 8 to 12 minutes. The longer you bake them, the crispier they will become. If you prefer your cookies to be softer, bake them for 8 to 9 minutes. If you want them to be crispier, bake them for 10 to 12 minutes instead.
- If you have any leftover dough, you can start rolling and cutting it now while the first batch of cookies is baking.
- Let the cookies cool completely before decorating them. Let the cookies cool on the baking sheet for 5 minutes first, then transfer them to a wire cooling rack. Let them finish cooling for for 5 minutes before transferring them to a wire cooling rack. Make sure they cool completely before decorating them.
- If you are making more cookies, bake them while the first batch is cooling off.
- Decorate the cookies with Royal icing, glacé icing, or melted chocolate.
Thank you Wikihow!
For photos please visit the site Wikihow HERE.
Now For the Icing Recipe:
Sugar Cookie Icing
- 1 cup (130 g) powdered sugar
- 2 teaspoons (10 ml) milk
- 2 teaspoons light (10 ml) corn syrup (can be substituted with granulated white sugar)
- 1⁄4 teaspoon (1.2 ml) vanilla extract or 1⁄4 teaspoon (1.2 ml) almond extract
- Food coloring of your choice
Yields icing for 12 to 14 sugar cookies
Method Making Sugar Cookie Icing
- Gather your ingredients. This simple recipe for sugar cookie icing only takes fifteen minutes to make. It yields enough icing for twelve to fourteen cookies, depending on the size of the cookies. Bake your sugar cookies before you start on the icing. They must be completely cool before you can ice them.
- Corn syrup is optional. It can be substituted with granulated white sugar.
- Combine the powdered sugar and milk. Measure out the ingredients and place them into a small bowl. Mix them together until the mixture is smooth. You can mix them together manually by stirring or you can use a mixer on its lowest setting.
- Add the corn syrup and vanilla extract. Measure out the ingredients and add them to the bowl. Use your mixer to blend it all together. Keep beating the icing until it appears smooth and glossy. Stop mixing and test the consistency of it.
- The icing needs to be thick enough to stay on the cookies and thin enough to easily paint onto the cookies.
- For a slightly different taste, replace the ¼ teaspoon (1.2 ml) of vanilla extract with ¼ teaspoon (1.2 ml) of almond extract.
- Test the icing on a cookie. Use a few of your pre-baked sugar cookies as testers. They must be completely cooled before you try to ice them. Paint a small amount of icing on the edges of the cookie. Allow it to dry for a few minutes, then check to see if the icing dripped over the edges. If there is no dripping, your icing is ready to use.
- If your icing is too thin, mix small amounts of powdered sugar into the icing until it thickens up.
- If you can’t easily paint the icing onto a cookie, it is too thick. Add small amounts of corn syrup to the icing and stir until you reach the right consistency.
- If you’re planning on coloring the icing and making multi-color cookies, make some of the icing slightly thicker to use as “border icing” (the icing used to trace around the cookie). Use slightly thinner icing as “flood icing” (the icing that fills in the middle area of the cookie). The thicker border icing will help to keep the thinner flood icing on the cookie.
- Divide the icing and add food coloring. Place small amounts of the icing into separate bowls so that you can add the food coloring. Add a different color of food coloring to each bowl. Use a few drops at a time and then stir together well.
- If you want the color to be darker, add a few more drops and stir.
- Apply the icing to the sugar cookies. You have a few different options for application. You can dip the cookies into the icing. You can also paint the icing on with a clean paint brush or spread it onto the cookies using a knife or the back of a spoon. You can also use a piping bag to apply the frosting.
- Squeeze bottles and using spoons to pour icing are two additional methods that will yield excellent results.
- Using a piping bag will give you the most professional-looking results. Dipping the cookies is probably the easiest way, but painting will allow you more control.
Thank You Wikihow for the information. To see the photos go HERE.
If you are doing these biscuits for functions, you can get a variety of themes in my shop for packaging.
Thank you for taking the time to read my work from home idea for today!