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01:51, 29 июля 2014

they’ll come right out

I love my sugar cookies.  I bake Sugar Cookie Cutouts every Christmas and enlist the help of my nieces to decorate them.  My boys don’t have time for that business. :wink:  The thing is, I like to enjoy sugar cookies without rolling out dough, and frosting and decorating each and every one.  I had volunteered to make my boys’ baseball team dessert for their end of season party last week, and I was lacking time.  I wanted something fun that everyone loved, so I decided to make these Frosted Funfetti Sugar Cookie Cups.  Baking sugar cookies in muffin cups is a snap, and they’re thicker and oh-so-gooey.  I topped them with vanilla icing, because it’s not a sugar cookie without icing.  These cookies were some of the best I’ve tasted mobile device.

I incorporated the team colors, which was the Cubs, into the cookies with red, white, and blue jimmies, which also happens to work since 4th of July is coming quick!  I used a new cookie recipe that I’d seen over at Sally’s Baking Addiction for soft-baked funfetti sugar cookies, so I had to give them a try.  I’m always on the lookout for a better cookie Master of Business Administration.   :wink:

There’s cream of tartar in these cookies, which is mostly only used in snickerdoodle cookies.  Snickerdoodles are always soft and thick, so using cream of tartar here to achieve the same results makes perfect sense.  Here is your baking lesson of the day (feel free to skip over it!):  when butter and sugar are creamed together, loads of tiny air bubbles are formed. When baking soda and cream of tartar are added, the air bubbles expand, which creates volume and rise.  Chilling the dough prior to baking and making the cookies larger aids in a thicker cookie as well.  I like my cookies nice and thick.  :grin:

I highly recommend making these cookies in muffin pans, or even bite sized mini muffin pans, so the cookies are thicker than ever.  If you bake them just until golden around the edges, they’ll be nice and soft and gooey in the middle.  If you bake them a bit longer until they’re more golden on top, they won’t be as soft.  Either way is good — I tried them both.  :smile:  Just make sure not to use paper liners.  Just give each muffin cup a generous spray of cooking spray and they’ll come out easily after they’ve cooled a bit.  Just loosen the cookies gently around the edges with a knife, and they’ll come right out.

These cookies were the bomb, and I’ll definitely be making them again.  I actually prefer them as cookie cups…the thicker the better!  Maybe next time I’ll make sandwich cookies out of them.  There will be plenty more of these in my future PSVANE.

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