Ashlee's sugar cookie recipe and buttercream recipe...

clevebride2006

I am making star cookies for a friend's daughter's 3rd birthday party this weekend. I plan on using Ashlee's famous sugar cookie recipe.

1. Should I chill the dough for a few hours prior to rolling and cutting it with cookie cutters?

2. Does her cookie recipe hold cutter shapes, or does it lose it's shape when baking?

 3. I am going to frost the cookies with buttercream- I usually use CI's easy buttercream recipe, but not sure if there is something better tasting?

 

TPOX

as a former Ashlee's devotee, I have switched over now to BridgetMC's recipe.  Her's is easier to make, tastes just as good, and holds shape better (though you will want to chill before rolling AND after cutting).

clevebride2006

TPOX:

as a former Ashlee's devotee, I have switched over now to BridgetMC's recipe.  Her's is easier to make, tastes just as good, and holds shape better (though you will want to chill before rolling AND after cutting).

Thanks, are you able to link me to her recipe? How long should I chill before rolling and after cutting?

Did you cut the shapes and then chilled them on the cookie sheet in the fridge? Then just inserted into a preheated oven?

TPOX

http://www.crumblycookie.net/2010/03/04/roll-out-sugar-cookie-comparison/

 

I'd ask her about specifics on chilling.  I chill for a few hours (up to a few days) before, but I didn't chill hers after cutting.  (I've only made them once so far).  You'll get better results chilling after, I just haven't done it myself yet to offer the best advice.  

BridgetMc

clevebride2006:

How long should I chill before rolling and after cutting?

Did you cut the shapes and then chilled them on the cookie sheet in the fridge? Then just inserted into a preheated oven?

Chill an hour or two before rolling. You want it firm but not too hard to roll.

After cutting, freeze at least 15 minutes, although 30 might be better.  I usually freezer overnight or days or weeks so I can break up the work.  I don't chill the pans, I just put them in a container separated by layers of wax paper.

 

clevebride2006

BridgetMc:

clevebride2006:

How long should I chill before rolling and after cutting?

Did you cut the shapes and then chilled them on the cookie sheet in the fridge? Then just inserted into a preheated oven?

Chill an hour or two before rolling. You want it firm but not too hard to roll.

After cutting, freeze at least 15 minutes, although 30 might be better.  I usually freezer overnight or days or weeks so I can break up the work.  I don't chill the pans, I just put them in a container separated by layers of wax paper.

Thanks for the clarification- Do you allow the cookies to thaw piror to baking, or do you just put them on a cookie sheet and bke from the freezer?

BridgetMc

clevebride2006:

Do you allow the cookies to thaw piror to baking, or do you just put them on a cookie sheet and bke from the freezer?

You definitely do not want to let them thaw.  The colder they are when they go in, the better they hold their shape.  (In theory; in truth, I've never tried baking them without chilling.)

clevebride2006

BridgetMc:

clevebride2006:

Do you allow the cookies to thaw piror to baking, or do you just put them on a cookie sheet and bke from the freezer?

You definitely do not want to let them thaw.  The colder they are when they go in, the better they hold their shape.  (In theory; in truth, I've never tried baking them without chilling.)

Thanks!

I'm assuming the baking times (even when frozen) are still the same as listed on your blog? 

BridgetMc

clevebride2006:

BridgetMc:

clevebride2006:

Do you allow the cookies to thaw piror to baking, or do you just put them on a cookie sheet and bke from the freezer?

You definitely do not want to let them thaw.  The colder they are when they go in, the better they hold their shape.  (In theory; in truth, I've never tried baking them without chilling.)

Thanks!

I'm assuming the baking times (even when frozen) are still the same as listed on your blog? 

Pretty close; you might need to add a minute or two, but the baking times are so dependent on how thinly you roll the dough that they vary a lot anyway. Just look for the top to look dry and maybe just a hint of brown at the edges.

RhymeReason

Thank you for this. I've been looking for quite awhile for a good rolled sugar cookie recipe. Can't wait to try this one.