Soft Sugar Cookies – Conquer Your Kitchen

[Music]hey what’s going on everybody welcomeback to conquer your kitchen this yourman Tony and today we are going to dosugar cookies a good solid sugar cookierecipe is essential in every kitchen inmy opinion this one is really good it’sbuttery it’s chewy on the inside it’slook a little crispy on the outsidearound the edges yeah I gotta be carefulwith these when I eat these I got to adda couple more miles on to my weekly runsbecause I’ll go through a whole batchwithout even thinking about it but theyare that good they’re versatile you canadd in nuts or you know berries orchocolate whatever you want to you knowround it out to what you’re looking forbut to get started this is the one thatyou want to try okay so let’s get downinto the ingredients and then we’ve gotto get this thing rolling all right Ijust have some all-purpose flour somegranulated sugar some salt baking sodaand baking powder vanilla some butterand three eggsexcuse my voice I’m just getting over acold so it’s good thing I’m the oneeating the cookies I can’t make anybodysick so the first thing that we’re gonnado is combine our dry ingredients we’regonna then put our wet ingredients andmix them all together get them out witha scoop and pop them in the oven andwe’re all done all rightso let’s get some of this stuff out ofthe way and get rolling so I know thatyou know a lot of times people lookforward to the holidays for cookierecipes but if you’re like me you caneat cookies any time any day of the yearand be happy with that okay so you knowdon’t worry about it to be a holidaything they’re cookies alright so justget in your flour your baking soda andbaking powder and your salt and that’sthat now I know some people are sayingwait a minute you forgot about the sugarwell in baking sugar is considered a wetingredientokay I know we get some weird looksbut yes sugar is a wet ingredient inbacon because when heat is applied itwill turn into a syrup aka liquid so itgoes in with the wet ingredients allrightsifting is not necessary I just like tosip because I like my gadgets so if youdon’t have a sifter put everything inthe bowl and just give it a good whiskand make sure everything is incorporatedokay it’s not that huge a huge of a dealall right so let’s oh let’s get ourbutter in and the butter is very verysoft I mean it’s like literallysomewhere between melted and just softokay I need to get that up that a bug meso that’s the key to these being softand and staying soft okay so what youwant to do is just get these in intoyour bowl you know Trish came out forthe occasion because it dawned on methat I hadn’t done any baking videos foryou guys even though I used to have ahome-based bakery this is so so we’regonna get the cookies going here and asyou see here that is extremely softI mean I’ve even put it in the microwavefor like 10 seconds just to get it to belike almost melted so like I saidsomewhere between just melting this offyou don’t want a straight melt itbecause then that’s not gonna do goodwith the structure of the cookie okayand if you don’t have a stand mixer noproblem get it in the bowl mix it upwith a spoon you’d be good to go let’sget this startedokay now with these cookies you don’twant to get it too creamyokay get too much air incorporatedthat’s kind of the texture that you’relooking for or the consistency okay thatagain is going to aid in these cookiestaying soft if you whip it which a lotof recipes call for and I’ll come backwith some other ones and I’ll show youthat if you get it really really creamyyou’re incorporating a lot of air thenyou’re gonna get more of a crispy cookielike a shortbread and that’s fine forthat but not for this okay and then justwant to incorporate our sugar veryslowly to our butter mix okay that’sreally all you want to do to your butterand sugar and that’s basically whatyou’re going for and there’s one of thebest tastes in the kitchen butter andsugar okay for your eggs always crackyour eggs in something else and that iswhy because I just got to shell it thereand if I would have done that over mybowl that shell would be in there and Iwould have to hunt for it so do it overyour bowl and then go into your mixturefrom there okay when you’re putting inyour eggs these are room temperatureeggs just do it one at a timeas soon as the first one getsincorporated I’ll go on which second oneand so on the second one getsincorporated it hit it with the thirdone now you want your eggs to be roomtemperature because if they comestraight out of the refrigerator and putthem in here they don’t incorporate itas well they’ll still do it but youdon’t want to over mix this that’s thewhole point of having the roomtemperature okay let’s put in ourvanilla extract and we’re gonna scrapedown a bowl and we’re almost done guysall right so if you end up with thatyou’re in the right ballpark okay youare on your way home nowpeople ask me you know how long you’vebeen bacon not very long at all I juststarted baking a few years ago I mean Idid your you know standard box makescakes and stuff like that for my kidsbut I never really got into baking untilI made a cheesecake and somebody told meI should sell it and I was like allright so that’s how I started but I havepicked up a lot of things along the wayand you know I want to share thosethings with you guys so once you getyour flour and you want to do it veryslowly because you don’t want this toyou know shower you all over the placeokay and as you noticed I did it in twoparts so that was the first half andthen put it in our second half and thenjust let this gookay now this is basically what we’realtom utley trying to get to and I knowwhat you’re thinking this is reallyreally thin and yes it is because atthis point what we’re going to do is putthis in the refrigerator and let it setup for about half an hour or sosomething like that and what’s gonnahappen is that butter that was so softbefore is gonna Reese elyda fie and it’sgonna make these a lot easier to shapeinto cookies so I’m gonna go ahead andpop this into the refrigerator and inabout a half an hour I’ll be back seeyou soon alright so we’re back and mydough has set and as you see is somewhatthicker than it was when it first wentin when we first took it out so this isbasically the consistency that you wantthat you’re aiming for and it justdepends on how much you have andsometimes what I like to do is actuallyyou know put them out shape them andthen put them in the refrigerator itjust makes them cool off a little bitfaster so with these all you want to dois take these and get a cookie scoop andif it’s cooperating this is to get itright on the sheet put some parchmentpaper down and you want to give thesesome room because they are going tospread they’re gonna spread a lotactually okay now if your cookie scoopisn’t cooperating like mine doesn’t seemto be you can just take them scoop themout and roll them like that okay justwant to be careful when you’re doingthat you don’t want to put too muchrolling action in there because the heatfrom your hands is going to put themright back in a state of being too softokay so and do that and like I saidthese are going to spread so I’mactually going to set them out like thatand from this recipe you should getabout 24 to 30 cookies depends on howbig you make them but yeah this ispretty much it and this is your doughand this ready to go so if you weregoing to do something else with thislike put some nuts or something in thereyou can either put them in on top youcan roll these and some sugar you can doa lot with this just your basic sugarcookie recipe so I’m gonna finishrolling these out in a second and getthem in the ovenbut by the magic of video and editing wealready have this batch that was alreadymade up and as you see like I said theywill spread okay and this is gonna be areally thin cookie and as you see it’sreally really chewy and soft you canhear there’s some crunch in there butthen the middle is nice and gooey I lovetheseif I’m not careful I’ll sit here and eatup all of these cookies in one so butthat’s gonna do you that’s gonna get youstarted with your a really simple sugarcookie recipe so go ahead and try theseput it down in the comments that youtried it love to hear how they came outfor you okayso in the meantime if you haven’talready please subscribe to my channelthat would help me out a lot tell somefriends about it once you subscribethere’s gonna be a bell that’s yournotification Bell click that Bell andevery time I upload a video you’ll get anotification so until I see you guysagain I just want to say thank youpeace out god bless you bye-bye[Music]you