01 of 10
Cream Your Butter and SugarsEven before this step, I've already:
- Chosen a recipe.
- Made sure I had all the ingredients.
- Cleaned my work area.
- Gotten out my ingredients and allowed them to come to room temperature.
- Pulled-out my measuring cups, mixer, mixing bowls, wax paper and one cookie sheet.
Creaming the butter* and sugar**(s) is the first step in the actual dough-combining process.
*Since these cookies were going to be the snack for my daughter's Girl Scout troop, I used half real butter and half solid shortening.... This combination makes for a sturdier cookie, which is less likely to break when being grabbed out of the container.
**There is only one sugar, white, in this recipe. Other cookie recipes (like Chocolate Chip) may call for brown sugar as well.Continue to 2 of 10 below.
02 of 10
Scrape Bowl and Beater During Mixing ProcessI scrape my bowl and beater with a rubber spatula a few times during the dough-making process.Continue to 3 of 10 below.
03 of 10
Mixing the Dry IngredientsI like to use a wire whisk to better incorporate the baking powder and salt with the flour.Continue to 4 of 10 below.
04 of 10
Gradually Add Flour MixtureAdd the flour mixture to the butter mixture gradually while the mixer is running on low. If the mixer is running any faster and too much flour is added, flour will go everywhere.Continue to 5 of 10 below.
05 of 10
Preparing to Roll Out DoughI prefer to make my cookie dough one day and roll out the cookies the next day. To do that:
Continue to 6 of 10 below.
- Place a piece of waxed paper on the counter or bread board.
- Lightly flour it.
- Divide dough into quarters.
- Roll into balls.
- Place 1 ball on waxed paper.
06 of 10
Rolling Out the Dough
Continue to 7 of 10 below.
- Lightly flour rolling pin.
- Roll out dough ball until it's about 1/2 inch thick.
- Lightly sprinkle top of dough with flour.
- Place dough and wax paper onto a cookie sheet. Place the cookie sheet in the refrigerator.
- Continue this process until all four balls have been rolled out and place in the wax paper stack in the refrigerator.
- Refrigerate dough for a least an hour. Overnight is preferred.
07 of 10
Cutting Out the CookiesThe next day:
Continue to 8 of 10 below.
- In a flat bowl or high-sided plate put some flour.
- Remove 1 piece of wax paper with dough from refrigerator and place on counter.
- Dip the cookie cutter in the flour and start cutting out cookies. Return the cutter to the flour after every couple of cookies.
- Leftover dough should be put into a resealable bag to be re-rolled later after refrigeration.
08 of 10
Time to Bake and Decorate the Cookies
- Place cookie cutouts at least 2 inches apart on a lightly greased* shiny metal cookie sheet.
- If decorating with colored sugars, brush each cookie with either heavy cream or a slightly beaten egg white. Then sprinkle the cookies with the sugars. If desired, icing should only be put on the cookies after they've been baked.
*I spray with cooking spray and then wipe it off with a paper towel. Cookies may also be baked on parchment paper or a nonstick pan liner.Continue to 9 of 10 below.
09 of 10
Cool Cookies on Wire RackI like to use a metal spatula with a head about the size of the cookie, which makes it easier to remove the cookies from the baking sheet.Continue to 10 of 10 below.
10 of 10
Stack of Cookies
I ended-up baking 30 cookies for my daughter's Girl Scout Troop. Plus I was able to save about 1/4 of the cookie dough for my daughter to re-roll and bake later.
No excuses, everyone should be able to bake cookies after following these simple instructions. Just so you know it was much easier to bake this batch of cookies than it was to take photos and write about it.