How to make Sugar Cookies from Creative Cookie Decorating cookbook

Hey welcome to my kitchen I am Emilywith the Hetch oven and I’m going toshow you how to make my classic sugarcookie recipe in my kitchen with me justlike we’re hanging out so I have myKitchenAid mixer I have my cups mymeasuring spoons I have my ingredients Idon’t have a pre-measured because I wantto kind of show you how I do itin my own kitchen we’re going to use twosticks of salt and sweet cream butterand I get mine from Costco they havecement safeway I think it has the mostperfect balance of salt in with yourbutter if you cannot find this butterthen you can just add the salt it hasall the instructions in my book toxinthat butter into our mixer close ourmixer we’re going to lock it and thenwe’re just going to start mixingwithout the little bedpocket and then we’re gonna scrape downour sides a little bit so we can justget all that mixed up just let you creamour butter for me and then after that’sdone we’re going to add our sugars andwe’re gonna add our egg and our vanillayou take the sugar now I’m not going totell you how much I’m using because youdo have to get the book to get therecipe but I’m going to go ahead andscoop in some of my sugar and the way Imeasure my sugar is I just scoop it inand I just shake it back off into thebag so it’s just a level cup it’sobviously in the bag and the way that Imeasure my powdered sugar is I just kindof fluff the bag a little bit and then Iscoop it out and you can do this scoopand level method from my book so I’vegot it scooped and I kind of shook itoff a little bit and then I’m gonna addthat then we’re going to lock her downagain and we’re just going to mix thatin we’re gonna add our egg and normallyyou would want to crack that into a bowlbecause you don’t want any shelves inyour dough very important after you mixthat we’re gonna go ahead and put in ourvanilla mix just for a second and thenwe want to move over to our dryingredients then we’re gonna start withour flour and flour can be tricky youdon’t want to add too much flour becausethen your dough is going to be reallycrumblywhat we’re gonna do is we’re gonna dothis scoop and level method which isjust you’re scooping your flour intoyour measuring cup and then you’re gonnalevel off the cup and then you’re gonnaput it in your bowl because we’re goingto mix this and our baking powdertogether I feel like it’s time for alittle honesty though this is what Iactually do when I measuring my flour Ihave this big huge giant Bankand what I do I have a measuring cup andI already what I do is I I get my flowernice and loose so it’s not completelycompacted that’s the problem withmeasuring flower if it’s in the bag andit’s compacted then you’re gonna addmore flour than you actually needso at when you shake that bag up it’s itmakes it light and loose so you can justscoop it like gently scoop it and youcan feel the more you start to bake thisrecipe you can feel how much flour ifyou’re scooping you’re like oh that’sreally compacted so then you’re gonnawant to do the scoop and level but Ijust shake it off in the bag and then Iadd it into my bowl so that’s the truthyou guys but until you get really usedto this recipe I want you to use thescoop and level method because I wantyou to get it right then we’re gonna addour aluminum free baking powder you wantto make sure that it’s fresh that it hasnot expired and then you’re gonna whiskyour dry ingredients and then you’regonna add your dry ingredients into yourwet ingredients make sure that girl’sunlocked just dump that all right inthere close it lock it start it you canput a towel over the top so you don’tget me put whoa I’m gonna party in hereflowers give them everywhere so go aheadand put a towel over the top so yourflower doesn’t just explode out but yourdough is gonna be crumbling as you’remixing I want you guys to notice thisthat it’s not all coming together rightaway don’t panic don’t give up keepmixing the dough is all gonna cometogetherand the dough is pulling away from thesides and it’s becoming a dough that’swhat you want and so we’re going tounlock and it has now become a devilthis is the exact consistency you wanton the side and really good to clean asyou gothen you don’t have one big giant messbut it’s fine for today I take somesaran wrap and I just pull out a piecelay it downtake my dough out of my bowl just kindof collect it all together and then Iform kind of a disc and flatten it out alittle bit so it can chill a lot quickerand if there’s any dough left let’s justget all that delicious dough we don’twant to leave any behind and then you’rejust gonna wrap this up for 15 minutesand then we’re gonna preheat our ovenmmm my dough is chilled for 15 minutesso we’re ready to get started I like totake half of my dough to start and I’llmove that over thereI just use a normal wood and rolling pinI like the handles to spin because Ifeel like I have a lot more control overwhere my pick my rolling pin is goingand if it is just all one what piece itfeels like we’re doing a lot of this andwe don’t want to do that with thecookies I gently press my dough down ona clean surface to just give the stickya little bit and then I have my flourand I’m going to shake some flour ontomy surface and just kind of rub thatexcess off and then I’m going to pressdown again and I’m gently gonna roll I’mgonna take my time I don’t want to pushtoo hard down in the centerI want to gently roll the dough out andyou want it to be all one level and Ifeel my dough you’re thinking she’s I’mtelling you this works feel your doughyou can feel the lumps the imperfectionsin it and if you feel a little bithigher over here you’re just gonnagently roll over that spot kind of likethe dough whisperer I am in my kitchenby myself I am I’m using myself okay soonce your dough feels like it’scompletely flat just take any shape ofcookie cutter I chose the heart becauseit’s almost Valentine’s Day we’re goingto press down and this is about howthick my cookies are about quarter inchthick you can use a cookie spatula toscoop them up if you’d like these arethe cookie sheets that I use and youwant to remember that these cookies bakejust as they look so if you when you’repeeling your cookie dough up if you kindof like press your finger into it orgive it a little bit of a lip on thecookie that’s what’s going to show up inyour final product I’m going to take andadd more dough and you’re just you don’twant to knead it you just want to workit back together and then I’m going toreapply some of that flour and then kindof rub the excess off and then pressthat down and then start to roll outagain and I’m going to move my cookiedough a little bit with it that’s also areally easy way that you can get yourcookie dough nice and flat of our bakingsheet and you can put 6 8 12 dependingon what size your cookies are now I’mgonna bake these beauties up ok I’vetidied up my space a little bitI’m gonna take my cookie spatula and Igoing to gently oh look see they’re justbeautifully coming right off of thecookie sheet it’s only been about aminute or two so the cookie sheet isreally hot still and we gotta be verygentle so we’re just gonna gently scoopoff those beautiful cookies they areperfect look at that this is the perfectcookie in my opinion it is baked all theway through and it is not dark brown onthe bottom you want it to be a lightcolor if it’s dark brown on the bottomthat means that is slightly over bakedand then you’re just going to let themcool completely well there you have itfolks I hope you’ve learned something Ihope you’re excited to bake and pleasetag me and share and hashtag creativecookie decorating hashtag the hutch ovenso I can hop on and I can see all thatyour baking and creating I would love tocelebrate you and celebrate everythingthat you’re making along with me