Cookies Recipes

DOUGH Making! Let’s Make SUGAR COOKIES | Love & Baking



Making dough isn’t as easy as it looks. This week on Love & Baking I’m teaching you how I make dough from start to finish.

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For the full recipe visit our blog
https://www.loveandbaking.org/post/l-b-s-basic-sugar-cookie-recipe

Hi I’m Ashley B!
Join me as I talk about the tips, tricks, blood sweat, and tears that go into making these tasty little treats we call cookies! I make cookies in all shapes, sizes, and themes and talk about what really goes on behind the scenes to make these little beauties.

In this video I discuss the ingredients , the tools needed and techniques to create my delicious sugar cookies

Got something you’re curious about and would like me to demo? Let me know! I love creating new videos

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Original of the video here

Pancakes Recipes
Waffles Recipes
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Cookies Recipes
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Video Transcription

hi cookie lovers I’m Ashley and I
thought that I would go back to the
beginning what I mean by that is today I
want to talk about how I make my dough
so to get started we’re going to look at
what ingredients we need to actually
make our dough so first we’re going to
need our flour so I have that in this
toy down here we’re going to need our
powdered sugar now I like to use
powdered sugar versus granulated sugar
or any other type of sugar that there is
I think it gives you a much smoother
cookie
you’re gonna need baking powder you’re
also going to need your flavoring for
these cookies I’m doing a mix of almond
and vanilla you’re also going to need
some butter an egg as well as some salt
now just to know if you use salted
butter than you do not need salt I use
unsalted butter and therefore I’m going
to add the salt and whatever some that
you have this happens to be what I have
it’s salt from Utah thank you to my mom
for getting back for me I’m in terms of
what materials you’re going to need to
do all of these to make the dough you’re
going to need your mixer obviously if
you don’t have a KitchenAid you don’t
need one it’s not a big deal you could
use a hand mixer I don’t recommend it or
you could use any other smaller one the
first emerged ahead was like this big
you’re going to want to use your paddle
attachment if you have one this is going
to be a lot easier to clean things and
it makes it easier once you start adding
the flour into the dough so if you have
a paddle attachment it definitely use
that versus using one of the whisk ones
so I’m actually going to put this one
away you’re also going to need your
measuring spoons your measuring cup as
well as I recommend two bowls
I like T’s glass because I just like the
glass
I got married you’re going to need a
dishrag or a towel definitely use a
clean one don’t use one that’s not clean
it’s just so sanitary but you’re gonna
need this so that you don’t get dough
anywhere or everywhere and then you’re
gonna need four you’re gonna say why do
you need the fork when you’re testing
your butter to make sure it’s at the
right temperature a fork comes in handy
other than that I do recommend a
Tupperware having it close by so that
you can quickly reach for it and stick
your toe in afterwards and those are all
the materials that you need so first
things first what I like to do to get
started and this time I typically make a
double batch of dough and you can find
my dough recipe on my website however I
only need enough dough to make 24
cookies I don’t have a recipe that gives
that exact so I’m going to make a half
of my normal recipe which is the one
that you find online and that one will
probably make I don’t know maybe 3035
cookies depending on the side of it size
of it so we’re first gonna start with is
our egg and our flavoring now I’d like
to mix my egg in a separate Bowl the
reason I do this is because if you crack
it directly in the mixer if you
accidentally get a shell in there
well we have Shelly Shelly dough
so definitely mix your egg with your
flavoring in a different Bowl it also
helps for prepping and it gives the
flavor a tenth the flavor a chance to
attach to the egg so it was just an
overall better flavor
all right so what I’m going to do is I
like to use equal amounts of almond
extract and vanilla so I am going to use
a tablespoon of almond maybe a
tablespoon right half and then a
tablespoon and a half
and you can use any flavor combinations
it does not have to be on an infidel if
you don’t like either one that that’s
completely okay I personally do like
them I think they’re delicious
but I’ve also used blueberry lemon
combination variant lemon I’ve done some
hazelnut ones so whatever you have that
you like and then we’re going to set
that one to the side so the next thing
we’re going to do is we’re actually
going to get our butter ready so I
actually just pulled these out of the
refrigerator recently so they are bricks
that they’re hard they’re not going
anywhere so what I’m actually gonna do
is stick them in the microwave now it’s
very very very important your your
butter temperature it makes a difference
on your cookies do not liquify your
butter so these ones are not frozen
they’re just a little bit cold I don’t
want them to turn water if you turn
watery then it’s going to make your
cookies spread as well as they’re gonna
get your cookies that are a little bit
more crunchy and personally I don’t like
that I like the nice even cookies so I’m
just gonna pop these in the microwave on
the defroster setting and this is
probably let’s see a whole container is
a pounds this is about half a pound but
I’m still going to say it’s even less
than that I’m gonna say it’s a quarter
of a pound when I stick it in the
defroster that way there’s a over soften
it and I actually might even pull it out
faster than that I’ll show you exactly
what temperature that comes out to once
I come back okay so I am back I have
stuck my butter and then I actually
ended up only sticking it in there for I
think like eight seconds very exact
eight seconds
so I’m going to grab my fork and I’m
going to show you the consistency that
your butter should be so as you can tell
I easily can stick my fork in my butter
now this is really really important if
you can easily stick your fork in your
butter and it’s not falling off the fork
like you could rape it around all this
thing’s not coming off but it was easy
to get in there
and that is the right temperature of
your butter so I’m just going to drop
this into my mixing bowl and do the same
with the other one so the next thing
that we’re going to do is we are going
to prep what goes in this little
container this is going to be our baking
powder and our salt now I live at
altitude I’m in Denver Colorado
so we’re above we’re mile high so we’re
a mile above sea level that does impact
your baking what I do for my boarders or
any type of baked good that I do I add
just a little bit more flour and I add a
little bit less baking powder and a
little bit of water so for this the
original recipe that I used for these
cookies when I was not at altitude was
one teaspoon of baking powder now that
I’m at altitude I can’t do that so I
have to use less so I’m going to use a
little bit less than half of a teaspoon
and just gonna stick it in a little time
I’m going to use about the same amount
of salt or a dash if you want to call it
a – I go by dashes so usually I just
stick it at the pump my hand right in
there but for the sake of measuring I’m
just going to grab me a little measuring
spoon and stick about the same amount in
there okay so I’m actually going to set
this aside with my egg and my flavoring
then what I’m going to do is add the
powdered sugar now for this particular
batch I am going to stick a cup and a
half of powdered sugar so I am not
particularly precise with this I’ve
always been pretty spot-on with how much
publisher GRA stick in there as for
sifting some people choose to sift some
people don’t
I personally don’t normally
now that being said the other day when I
was at Sam’s Club buying my ingredients
nothing sons but the ones before it
there was a giant rainstorm when I was
trying to carry everything out to my car
so even though the bags of powdered
sugar or plastic a little bit of water I
think might have gotten in there and so
I ended up sifting all my powdered sugar
because if water touches powdered sugar
at all it solidifies and turns into a
rock and if you put that in your cookie
dough or in your royal I see you’re just
going to come out of clumps it’s a mess
don’t do it so in that case or if you’ve
had publisher that’s been sitting there
for a while
I highly recommend sifting it I’m not
gonna do that now I’m just gonna dump
that in there as well as a half
wait ready to go ahead and start mixing
our sugar and our butter you definitely
want to do that first and cream though
don’t try to add the flour until very
best so I’m tacking my paddle mixer now
here’s where this comes into hand in
handy what you’re going to want to do
with this is drape it over your entire
mixer and now the reason being is it’s a
lot of powdery substance in there and
that butter is really really solid still
when you try on a mixer it’s just going
to make your putter sugar go flying
everywhere and that’s not fun to clean
up for anybody so I’m just gonna put it
on as low as saying and let that go for
a minute and you can hear to check on it
to see I still have powder sugar flying
out of here
if you feel powdery stuff floating
around
I think this
so as your butter will cream with your
sugar and it’ll smoothen out completely
if it’s not smooth let it go a little
bit more you do not want it to be hard
butter if you have hard butter and you
start adding your other ingredients and
it’s not perforated all the way then
you’re going to have patches of butter
and your cookies when you bake them and
it’s either going to make your cookies a
little bit greasy it’s going to put a
crater in your cookies or when you frost
them you’re going to end up with butter
bleed and you don’t want that to happen
so I’ll just let that go for now and
we’ll come back when it’s done okay so
our butter has creamed with our sugar
and I’ll actually pull that up so you
can see so very nice creamy
deliciousness I am going to do something
delicious the best piece in the world
try not to eat it all before you bake it
so now what I’m going to do is I’m going
to actually put it back down but before
I do that I’m going to put my egg and my
flavoring in it so I’m just gonna pop
this entire thing you’re notice just as
a heads up when you put your egg with
your flavoring it does get a little bit
pouty it’s not curdling that’s fine
it’s just fusing together so I add all
of that in there I’m going to let it mix
some more on low and it will separate I
will tell you that now it’ll look like
it’s going to separate and get comfy in
it’s ruined it’s not ruined just leave
it for a little while it will come back
together so what I’m going to do now is
add my baking powder and my salt to my
mixture again I don’t lift it I don’t
think I’ve ever sifted it I mean it
doesn’t make a difference
unless you’ve had it sitting there for a
while you’ll want to sift it so I’m just
going to toss that in there and let that
go for a bit so one thing to remember to
do every once in a while is to stop your
mixer and make sure that you are butter
or whatever you have going on and make
sure it’s not getting stuck to the
bottom of your paddle you want it to be
well incorporated so every once in a
while just take a stop and kind of just
clear it out that way it’s not lumpy or
there’s too much of something someplace
so since we’ve been lending back off for
a little while I think it’s pretty well
perforated to the point where we could
actually start adding our flour now you
have to excuse me I make so many double
batches of this I don’t really know
exactly off the top of my head what a
single batch looks like I do know
however what this is so I’m going to
estimate and say about three cups of
flour again check my website it has the
exact recipe I don’t accept this either
I’m just actually going to slowly or
break it from there do not dump it all
in at once it’s very important you do
not dump it all in at once if you do
that you could potentially over do it so
I just add a little bit at a time as it
gets incorporated
and the consistency that you’re looking
for in the end is going to be kind of
like dry mashed potato you don’t want it
to stick to your finger like mashed
potatoes but you want it to be soft
enough for you to touch it and it’ll
come okay so I’ve gotten to a point
where I think that we’re almost done
making this dough the reason being is
you’ll know you’re getting close to
finishing when your dough starts pulling
away from the sides of the mixer or the
mixing bowl so make sure to keep a close
eye on your dough and it’s mixing when
you get to that point because that means
you’re almost there and you don’t want
to over do it with the flour if you do
it’ll just become a really hard ball and
start falling apart
and there’s nothing to eat rule the good
news is if you happen to overdo it you
can add a little bit of water to your
mix and it’ll help it not be as firm but
you don’t want to add a whole lot or
else it’s going to change the
composition
also know that when you stick in the
refrigerator if it’s a slightly sticky
dough it will firm up when you
refrigerate it I chill on my dough
before I bake it and when it refrigerate
it does get harder so just keep that in
mind you might look like the other
perfect dough now what am I feeling for
a point that’s okay or in the hour that
you make it just make sure to go back
and add a little bit of water too so I’m
actually going to take my spatula in
there and see if this is done so when
you’re checking for the front so when
you checking for your final dough you’re
going to go ahead and scoop as much as
you can off of your paddle mixer you’re
then going to get the bottom really well
because sometimes some of the flour will
stick underneath there or you won’t mix
enough flour on there and it’ll be a
little bit too wet on the bottom now
this is really super sticky let’s see if
I could try to make it it’s sticky
that’s too wet we need to add more flour
to that so I’m going to just add a
little bit more
and we’ll see how what would be how that
one turns out don’t do what I just did
let’s pull that out a little bit more
and see how that looks that actually
looks quite good so I’m going to take
this over to the camera so you can see
because I’m not very good at um showing
you from that far so you could see I can
easily stick my finger on it it’s it has
a little bit of stick but it’s not like
gonna pull off and it looks like mashed
potatoes so that’s a consistency that
you want because once it dries in the
refrigerator that’s gonna be perfect
alright so what I’m going to do now is
pull off the paddle attachment and in a
small tough boy I’m just going to put
all of my dough that I’ve just made okay
so this is about how much dough was made
so this is a side of this is an eighth
cup Tupperware and I probably filled it
with about four cups don’t this four
cups is probably going to make me about
Kirby cookies so that’s exactly the
amount that I needed for this order that
I have today what I’m going to do now is
stick a cup water on it I’m going to
stick it in my refrigerator for about
thirty minutes to an hour and I’m just
gonna let it chill I can go ahead and
bake directly with this and if I was
going to do that I probably would have
added just a little bit more flour but I
I am heavy-handed when it comes to
adding flour as I’m rolling out my dough
so I’m going to stick in the fridge and
roll it in a little bit but other than
that this is how you make me do if you
have any questions please please PLEASE
set them in the comments you can also
visit my blog for the full recipe as
well as please subscribe I would really
appreciate it if you want to see more
DIY videos or if you want to see how I
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