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Hello, my darlings!
According to my mortal lads and ladies, these sugar cookies are positively scrummy.
(This is my absolutely fabulous spin on the famous “Swig” Sugar Cookies)
Think of these for Valentine’s Day...
The Most Scrummy Sugar Cookies Ever
(US Measurements)
Addictive Cookie Dough
3/4 cup vegetable Oil
1 1/2 cups sugar
1/2 cup powdered sugar
2 eggs at room temperature
1 teaspoon vanilla
2 tablespoons water
5 cups All Purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cream of tarter
1 teaspoon salt
In a large bowl, cream the butter, oil, sugars, eggs, water, and vanilla together. In a separate bowl, mix the flour, salt, baking soda, baking powder, and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized cookie scoop. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Dip the bottom of a glass cup into granulated sugar and smash each cookie a bit like you would smash peanut butter cookies. Bake at 350 degrees for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.
Butter Cream Frosting
1 cup butter softened
4-5 cups powdered sugar
1 teaspoon vanilla
half and half as needed
Beat soft butter and powdered sugar together until smooth. Blend in vanilla and then just enough half and half to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.
(UK Measurements)
Addictive Cookie Dough
230g butter (unsalted) at room temperature
180ml oil
300g sugar
65g icing sugar
2 eggs
1 teaspoon vanilla essence
2 tablespoons water
640g plain flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon cream of tarter
In a large bowl, cream the butter, oil, sugars, eggs, water, and vanilla together. In a separate bowl, mix the flour, salt, bicarbonate of soda, baking powder, and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should be very soft and easily scooped with a medium or small sized cookie scoop. Drop balls of dough onto either a stone baking pan, or a foil lined baking sheet. Dip the bottom of a glass cup into granulated sugar and smash each cookie a bit like you would smash peanut butter cookies. Bake at 180 •c or gas mark 4 for about 8-10 minutes. These cookies do not brown, and they are done when they poof up a bit in the center.
Butter Cream Frosting
230g butter (unsalted) at room temperature
560-650g icing sugar
1 teaspoon vanilla
Milk as needed
Beat soft butter and icing sugar together until smooth. Blend in vanilla and then just enough milk to create the spreadable consistency you would like. Depending on humidity, you may or may not need to add extra powdered sugar as well. Tint frosting with food coloring as desired.
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