fbpx

Valentine Sugar Cookies

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Ever thought of doing cookies as giveaways but the thought of having to decorate them with icing and all, then cracking your head how to pack before all that icing melts away? Finally a decorated Sugar Cookie without all the worries to make & share this Valentine’s. The best part you can premake the dough way ahead, a definite thumbs up for the busy cookie lover

INGREDIENTS

Group A:

1 cups salted butter
1 cups sugar

Group B:

1 eggs
1 tsp. vanilla extract

Group C:

3 cups flour
1.5 tsp. baking power
0.25 tsp. salt

Group D:

Red Food Colouring

METHOD

1. Preheat oven before baking.
2. Cream Group A ( butter and sugar) together until light and fluffy
3. Add Group B (eggs and vanilla)
4. Mix well and scrape the bottom of mixing bowl to make sure properly incorporated.
5. Mix Group C (flour, baking powder, salt) together, and add to wet mixture a bit at a time until completed mixed in and the bowl is clean when you form a ball with the dough.
6. Proportion the dough into 2 parts.
7. Using a clean toothpick pick up some colour and poke into 1 portion of dough. You need to add in 4 more pokes at least 4 pf the red colour as the dough will lighten in colour when baked. (IMPT: Use a new toothpick for each dip to avoid contaminating the colour bottle.)
8. Knead the colour in after you have poked until even and nicely hued.
9. Chill for 1 to 2 hours depending on your fridge.
10. Once chilled take out one dough at a time.
11. Roll and cut dough with cookie cutters.
12. You may cut different shapes with the cutters. (see below for suggestions on different shapes)
13. Once cut, place the cut raw cookies, onto the tray lined with parchment sheet and place back into chiller or fridge to firm up. This should be about 10 to 15 minutes.
14. Take out once cookie seems firm and place immediately into the middle rack of the oven and bake at 170 degree Celsius for 8 to 10 minutes or until edge start to turn brown.
15. Cookies will seem soft when out of the oven, do allow it to cool before you store them

TIPS:

  • Use a heart cutter and cut out shapes from the red cookie dough and set aside.
  • Using a round cutter cut shapes of round cookies, making sure round cutter must be slightly bigger than the heart-shaped cutter.
  • Using same heart cutter then cut into the middle of the round cutters to have a hole in the middle the shape of a heart.
  • Here’s the fun part, input the cut out red hearts into the middle of the non-coloured round cookies.
  • Now you have a dual coloured cookie that brightly coloured yet, without the sugary icing.
  • You may do other variations with this technique as you prefer.
  • When all cookie dough is cut, remember to place them into the chiller to chill and firm up.
Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Hidden Sugars: What You Need to Know

A granola bar contains nearly as much sugar as a can of coke: welcome to the world of hidden sugars. It’s fair to say that Singaporeans enjoy eating more than just about anything else. But with one in nine people suffering from Type 2 diabetes, it’s clear that our love affair with food is not always healthy. But diabetes is entirely preventable through a good diet and exercise. There’s no reason we can’t have our chilli crab and eat it …

Food Forest Farm: Permaculture in Commercial Farming

For Khoo Peng Keat, the name “Food Forest Farm” is a reminder that the farm should function like a forest. It also reflects Khoo and Food Forest Farm co-founder Billie Tan’s backgrounds in permaculture and interest in sustainable living. Permaculture is when “every little thing, every plant works together and is productive,” says Khoo. The combination of two words, “permanent” and “agriculture”, the practice was sought as a solution to the unsustainability of conventional annual agriculture. A design based on …

Brown Rice and Quinoa Loaf Bread (Vegan and Celiac Friendly)

Making this bread had been a mission more complicated than we would have anticipated. Because we were trying to create a version of gluten free bread that was free of eggs but would rise normally and retained its softness and moistness inside. After several attempts, we had successfully achieved a recipe that could pass on as loaf bread itself, with the additions of quinoa and brown-rice of course.

Share on facebook
Share on twitter
Share on google
Share on pinterest