hey everyone and welcome back to the vlog today I’m going to be taking you all along
for a bake with me episode I’m baking special treats for my son’s second birthday and there he is right over there Hey Suleiman. he’s playing with his grandma hi I’m gonna start off with the sugar cookies
and this is actually a really easy recipe because you don’t have to chill it.
You just make the dough, roll it out start cutting your cookies and bake them off
and they don’t take that long in the oven either I think this whole recipe might take you
about a half an hour I preheated my oven to 350 Fahrenheit
or it’s about 165 Celsius and I have that preheating now
and then my recipe is right over here because well with baking you have to be more precise I start off by creaming my butter and my sugar
which is I think the basis of every cookie recipe ever I’ll have the full recipe in the description box below
for anyone who wants to follow along with this recipe so you start off with 1 cup of butter and then about 1 cup of sugar – so equal parts and I’m gonna be using my KitchenAid to mix everything.
I got this 6 years ago now it’s quite old, but it does the job. I mean you might hear it when it goes it’s kind of on its last leg and then 1 cup of granulated sugar, white.
You can use raw sugar if you want and I’m gonna cream that for about 2 to 3 minutes
and the butter that I have is room temperature so it’s like softened.
I’ll show you – when you go like that this has been creaming for about two
to three minutes now and that’s the consistency I’m looking for I don’t want it to be like a whipped butter, because then it’s over whipped Then what I’m gonna do is I’m going to do is
mix my eggs with my flavoring I have one egg for this batch, almond essence, which is alcohol-free about a teaspoon of almond
and I’m using just a little vanilla sugar 1tbsp okay whisk that this is part of the reason that you don’t have to chill it
because it has an egg in it There I’m gonna add that in to my mix now we’re going to do three cups of flour we’re gonna mix our dry ingredients in a separate bowl
I’m using all-purpose flour Then just level it off. Then, I add in two teaspoons of baking powder and it’s gonna be about half a teaspoon of salt but you should always add salt to your pastries, it
brings out the flavor They’re so funny look at the little gingerbread house.
It’s so cute. You’re funny Putting these in the sink, so I can clean right away. I do clean as you go.
Ignore this light, it’s bothering me too and now it’s just kind of like a crumble consistency
– I’m just gonna mix it yes mama so I put the dough here onto the counter.
It’s still a little bit dry I’m gonna work it a little bit with my hands and if you find that is needing a little more liquid
or it seems a little bit crumbly yeah you can add about a teaspoon of vegetable oil
at a time or melted butter and then I’m going to divide it into two so make one ball over here Roll it it smells so good, by the way it’s too bad I’m pregnant (can’t eat raw dough) does anyone else like eating cookie dough?
I’m pretty sure a lot of people do but like sugar cookie dough?
It smells heavenly and this recipe actually doesn’t take too much time
it’s just because I’m filming floured the surface Pull my sleeves up just a little bit and I’m going to try to roll it to about
a quarter of an inch and now what I’m going to do is…
I’m going to start cutting my dough and I’m gonna start cutting circles,
because I’m doing moons try to lift it gently off and then I have my oven already preheated. I have some non-stick baking sheets here
and then I just put a silicone mat on it just in case because you never know.
I don’t trust to non-stick anything and they take about six to eight minutes in the oven you don’t want the corners of the cookie to “brown”,
because if they “brown” they’re gonna be crispy I really want these to be soft-baked Alright we have this one raw and this ones baked. It’s been about 7 minutes These are fine we’re just gonna let it cool on the tray for five minutes
and then we will transfer it My mom’s reading stories to Suleiman, it’s bedtime. I’m gonna finish cutting my crescent shaped moons.
I’m going to do circles again and then I’ll show you how I do
the crescent shape out of that this time when I remove the circle and all this like extra stuff –
all these extra bits I’m gonna roll out again and just continue to do that until I’ve used all my dough here are the cookies, as you can see I decided to sit down for the rest of this baking process I’m gonna now be making the royal icing –
this is an egg free version because I’m currently pregnant I actually don’t want to use raw egg in this,
because I tend to avoid that anyways while pregnant but if you’re vegan.
Then this would be a really good option for you as well it’s about one and a half cups of icing sugar then I’m gonna go ahead
and add one and a half tablespoons of the milk I’m using creamer, because I like the vanilla flavor in this one and I do want more vanilla in my cookies and I’m gonna use two tablespoons of corn syrup this is what makes it different than the classic royal icing recipe, which you use egg white or meringue powder for meringue powder, obviously is egg white.
So, I still avoid that as well add a couple drops of this white-white icing color,
because I have the corn syrup in here and I don’t want it to take on any type of tinge
I don’t want it to be super white Mixing it for quite some time
and this is the consistency we’re looking at perfect for gingerbread houses, at this point.
See, it takes more than ten seconds to return but I want it for piping and flooding.
So I’m just gonna add a little tiny bit of milk about 1/2 tbsp or less.
Going to start off with 1/4 tbsp. As you bring it up, it should kind of disappear into itself
which it is so this is almost at the right consistency already and you want to keep this covered when it’s not in use because it will dry o a crescent moon, just to show you
what I’m gonna do I put it right over there.
I’m just gonna start piping the first technique of lining and filling I’m not even really changing consistencies with this
because this is a pretty good pike piping consistency and fill in consistency anyways just a little bit of icing spreading it out as I put light pressure on the tip of my bag let it sit and if there’s any bubbles
you would just pop it with a toothpick there you go another method is flooding the cookie I’m gonna add about a half or less tablespoon of milk I’m gonna try to get it to a flooding consistency which is less than five seconds returning back to itself take my cookies and just dip it in, pop it up give it a good old levelling there Gonna give it a second to let all the bubbles come to the surface and you can also go through the bubbles and just kind of pop them gently like that
and then in circular motions to level out your cookie That’s the cookie This is a really good method for just simple shapes like:
squares and circles for the moon ones what I’m doing is a little bit of these Wilton sprinkles like that and I’m just gonna do like a couple sprinkles here and there just so it kind of looks like a moon these are what we’re looking at for now I like the crescents, but it’s okay, I’ll fix them up these ones turned out better it’s the next day my mom’s on the phone with my sister but what I’m gonna be doing is decorating some cookies I drew some faces on with some edible marker.
Just these edible markers just so I know what I’m gonna outline with I made the exact same royal icing,
except this time I added black food coloring to it which is the Wilton black and then I’m gonna trace what I drew Go ahead and grab that. I have a fine tip silicone again that’s number one and I made some with the number 2 I’ll probably add some stars to this in a second
I also have mustard yellow icing that I made this color as well which I will do. Also have these crescents, I’ll flood some of these empty moons that I have from last night I’m also gonna add like cheeks
and I’m gonna add stars to some of these things I’ll show you what that looks like and this is the finished result we have our crescents.
They’re not looking too bad I think these ones in the center are my favorite a couple of these some of these turned out a little
black metal looking, but whatever we’re calling it a cookie for now these are the ones that I’m gonna hand out at the party and I’m also gonna be making cake pops
and a cake I’ll work on that later tomorrow,
but I thought I’d show you and if you like these types of videos. Please be sure that you like this video and subscribe for more content I will be uploading more like this next week when I show how I prepared my son’s birthday party until then I’ll see you next time.