How To Make Sugar Cookies With Claire Saffitz | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make basic sugar cookies and royal icing, covering tips for rolling out and cutting dough, as well as two techniques for icing: dipping and flooding.

From the video

Answers: How do I make and decorate holiday sugar cookies?

• sugar cookie dough preparation
• rolling and cutting cookie dough
• baking sugar cookies
• royal icing preparation
• dipping cookies in royal icing
• flooding cookies with royal icing using a piping bag

Ingredients

• 2 1/2 cups All-purpose flour
• 3/8 tsp Baking powder
• 1 tsp Kosher salt
• 2 sticks Unsalted butter
• 3/4 cup Granulated sugar
• 1 large Egg
• 2 tsp Vanilla extract
• 1/4 tsp or less Almond extract
• 1 lb Powdered sugar
• 1 tbsp Lemon juice
• Water
• Nonpareils

What it concludes

• Chilling the cookie dough in the refrigerator for at least an hour prevents it from spreading and helps it hold its shape during baking.
• Rolling the dough to about an eighth of an inch thickness gives the cookies a crisp texture without tasting raw in the middle.
• Using two consistencies of royal icing—a thicker one for piping clean outlines and a looser one for dipping or flooding—ensures a smooth and controlled decoration.
• Letting the piped outline set before flooding makes it easier to fill in the cookie without overflowing.