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Home Dish Cut-Out Sugar Cookies (Tigers for Lunar New Year! 🐯🧧)

Cut-Out Sugar Cookies (Tigers for Lunar New Year! 🐯🧧)

Name: How to cook Cut-Out Sugar Cookies (Tigers for Lunar New Year! 🐯🧧) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes ~45 cookies (each 4 inches long)
Cuisine: Us

Introduce

Chef :

Chris Gan

Cut-Out Sugar Cookies (Tigers for Lunar New Year! 🐯🧧)

I wanted to make something cute to enjoy as part of our New Year celebrations. These sugar cookies are also great to give away as gifts. I wish you happiness and prosperity in the Year of the Tiger! 🐅 🎊

Ingredient

Food ration :

Makes ~45 cookies (each 4 inches long)

Cooking time :

10 minutes

0.75 cups

(10 Tablespoons, or 1.5 sticks) unsalted butter, softened

1.5 Tablespoons (24 grams)

cream cheese, at room temperature

3/4 cup (160 grams)

white sugar

egg (at room temperature)

1 teaspoon

vanilla

1/4 teaspoon

almond extract

and 1/4 cup (153 grams) cake flour

3/4 cup (95 grams)

all-purpose flour

1/4 teaspoon

kosher salt

1/2 teaspoon

baking powder

1/2 teaspoon

cream of tartar

1/2 cup (50 grams)

powdered sugar

1/2 Tablespoon

meringue powder

1/2 cup

chocolate chips

1/2 teaspoon

shortening

Cooking instructions

* Step 1

In a stand mixer fitted with a paddle attachment, cream the butter, cream cheese, and sugar at medium speed until fluffy and pale (~5 minutes).

* Step 2

Add egg and extracts and mix until well incorporated. Add several drops of orange gel coloring and a couple of drops of red gel coloring until an intense orange color is achieved.

* Step 3

In a separate bowl, whisk together remaining dry ingredients. Then, add to the wet ingredients in two batches and mix on low speed until just incorporated.

* Step 4

Transfer dough to plastic wrap, seal well, flatten slightly, and refrigerate at least two hours (but best to chill overnight)

* Step 5

Roll dough out between two well-floured pieces of parchment paper to 1/4 inch (~6 mm) thickness. Place in freezer to chill for 20 minutes (or in fridge for a bit longer). This will make the dough easier to handle and cut.

* Step 6

Cut with a cat-shaped cookie cutter and transfer to parchment paper-lined cookie sheets. Place them an inch or two apart. Gather the scraps and re-roll to make more cookies, chilling the dough as necessary.

* Step 7

Chill the cookies in the fridge for about 20 minutes (this will ensure that the cookies keep their shape while baking). Preheat the oven to 350°F (177°C)

* Step 8

Bake cookies in the preheated oven for 10 minutes, rotating sheets halfway through baking.

* Step 9

Let cookies cool for -5 minutes before transferring them off of the cookie sheets. The cookies won’t be browned on the top, but will be slightly browned on the bottom, as shown.

* Step 10

Make the royal icing by combining the powdered sugar and meringue powder. Add water a little at a time and whisk well until a thick icing forms.

* Step 11

Transfer icing to a parchment paper cone (or a pastry bag fitted with a narrow tip) and apply white details as shown.

* Step 12

For chocolate, combine chocolate chips and shortening in a heat-proof bowl. Microwave in short (15 to 20 second) bursts, stirring well each time, until melted and smooth. Cool slightly.

* Step 13

Transfer chocolate to a parchment paper cone (or a small plastic bag with a corner snipped off) and apply black details as shown.

* Step 14

Have fun! No two need to be exactly alike. Let dry completely and store cookies in a sealed container at room temperature for up to 5 days.

* Step 15

Tips: 🐅 If the dough is excessively sticky at the mixing stage, add a little flour. If you add too much, the cookies will become crispier and less tender.

Note: if there is a photo you can click to enlarge it