Everyday Food magazine
Sugar Cookies from Everyday Food Magazine

Sugar Cookies. Recipe from Everyday Food Magazine

Holiday Cookie Tips from Everyday Food Magazine

Sure, it takes a little more effort to make your own holiday cookies, but those who take the time to bake their own are rewarded with a warm kitchen, an assortment of irresistible scents, and batches of homemade treats that are perfect for giving as host gifts, swapping in cookie exchanges or offering as treats for holiday guests.

The baking pros at Martha Stewart’s Everyday Food magazine have assembled a group of holiday baking tips and tricks to help make sure your cookie creation is fast, foolproof and fuss-free.

Read on to learn more:

Basic Sugar Cookies

  • To make icing, sift 1 1/2 cups confectioners’ sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

Basic Butter Cookie Dough

  • One basic dough can make very different but equally delectable cookies

Spritz Butter Cookies

  • Use Basic Butter Cookie Dough (above)
  • Fill cookie press, and form cookies on baking sheets according to manufacturer’s instructions.
  • If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
Gingerbread People. Recipe from Everyday Food

Gingerbread People. Recipe from Everyday Food Magazine

Cut-Out Butter Cookies

  • Use Basic Butter Cookie Dough (above)
  • Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
  • Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
  • If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.

Keep your gingerbread people looking their best:

  • Make sure the disks of dough are well-chilled so they’re easy to handle and roll out nice and thin.
  • Roll from the center out, and aim for an even thickness, stopping just short of the edge of the dough.
  • A quick dip in flour will keep the cookie cutter from sticking to the dough.

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