PERFECT SUGAR COOKIE GLAZE
I needed an easy glaze the hardened quickly (instead of over night like so many) but one that still had good flavor. This dries hard enough to stack the cookies. Note: Make one batch at a time. It's unmanageable in anything larger. Children's water color brushes or those used for painting chocolate molds work well. Make sure to put down wax paper or parchment paper on your work surface and prepare for messy kidlets. Originally found at All Recipes
Provided by Amis227
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Stir sugar, corn syrup, vanilla and the milk together.
- Stir in food coloring a few drops at a time until you reach the color desired.
- This glaze must be stirred each time you use it or dries with a mottled look.
- Yield: 1/2 c glaze.
COOKIE GLAZE
Steps:
- Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.
CONFECTIONERS' SUGAR GLAZE
This versatile glaze is shared by our Test Kitchen. You can make the basic powdered sugar glaze and tint it with food coloring if desired. For chocolate lovers, skip the food coloring and stir in some baking cocoa.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 3/4 cup.
Number Of Ingredients 4
Steps:
- In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.
Nutrition Facts :
PERFECT SUGAR COOKIES
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered from tradition a little by adding sour cream for softness and candied citrus for zest. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10
Number Of Ingredients 14
Steps:
- Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
- Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
- Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
- Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
- Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
- Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
- In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
- In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.
CONFECTIONERS' SUGAR GLAZE
Use this sugar glaze to make Cookie-Press Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 to 3 dozen spritz cookies
Number Of Ingredients 2
Steps:
- Mix confectioners' sugar and the water to achieve an easy-to-pour consistency, adding more water as necessary. Use immediately.
SIMPLE COOKIE GLAZE
Make and share this Simple Cookie Glaze recipe from Food.com.
Provided by Laundrycrisis
Categories Dessert
Time 6m
Yield 60 cookies
Number Of Ingredients 2
Steps:
- Combine water and sugar in a small saucepan with a whisk.
- Bring to a boil and boil until the sugar dissolves and the syrup turns clear.
- Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies. When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar.
- Allow glaze to dry for at least an hour before stacking cookies. Thin glaze will dry faster than a thick coat of glaze.
Nutrition Facts : Calories 9.7, Carbohydrate 2.5, Sugar 2.5
SUGAR COOKIE GLAZE
My mom got this recipe from my first-grade teacher when she was Room Mother for our class. Kids love to paint it on. The colors are bright, and the cookies dry with a hard glaze that stores and travels really well.
Provided by MaryMc
Categories Dessert
Time 10m
Yield 1 batch of cookies
Number Of Ingredients 3
Steps:
- Mix egg whites and sugar, adding sugar until glaze is the consistency of enamel paint.
- Add food coloring (don't skimp--you can get nice, bright colors with this stuff).
- Brush on cookies with a watercolor paint brush.
- You can sprinkle on decors while glaze is still wet.
- Let dry overnight.
Nutrition Facts :
SUGAR COOKIE GLAZE
This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
Provided by Cyndi
Categories Desserts Frostings and Icings Cookie Frosting
Yield 24
Number Of Ingredients 4
Steps:
- Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g
A QUICK COOKIE GLAZE
Provided by Food Network
Time 5m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
- To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
- Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
- Exchanges: Free Food
- This basic cookie glaze can be tinted in small batches if desired. .
FROSTING FOR SUGAR COOKIES
Frosting for my Recipe #156102 posted in response to a request. I always seem to stir up more of this than is needed. It then invariably ends up spread between graham crackers as sweet little sandwich treats that kids love!
Provided by Debs Recipes
Categories Dessert
Time 10m
Yield 2 cups, 48 serving(s)
Number Of Ingredients 6
Steps:
- Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.
- Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended.
- Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary.
- You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.
- Spread finished frosting onto cooled sugar cookies; candy sprinkles are best added as each cookie is frosted - They seem to adhere better that way.
- NOTE: Regular or evaporated milk, whipping cream, whipped cream, or even sour cream - whatever you've got in the fridge - may be substituted (I've subbed in each of these at times) for the half & half.
Nutrition Facts : Calories 25.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.7, Sodium 4.8, Carbohydrate 5, Sugar 4.9
SUGAR COOKIE ICING
This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.
Provided by JBS BOX
Categories Desserts Frostings and Icings Cookie Frosting
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g
A PERFECT SUGAR COOKIE
A friend gave me this recipe a couple of years ago. This makes a perfect cookie - they work great in my cookie press too!
Provided by CandyTX
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended.
- Stir in the eggs, vanilla and lemon extracts.
- Gradually mix in the dry ingredients until well blended.
- Roll the dough into walnut sized balls.
- Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
- Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 2.5, Cholesterol 16.4, Sodium 98.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.8, Protein 1.4
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