12 Days Of Cookies Sugar Cookies From Alton Brown Recipes

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

12 DAYS OF COOKIES-SUGAR COOKIES FROM ALTON BROWN

Steps:

• 1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• 2. Preheat oven to 375 degrees F.
• 3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
• 4. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
• 5. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

GINGERSNAP COOKIES

Steps:

• Heat oven to 350°F. Line 2 half-sheet pans with parchment paper and set aside.
• Whisk together the flour, baking soda, ground ginger, cardamom, cloves, and salt in a medium mixing bowl.
• Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg, and fresh ginger, and beat on medium speed for 1 minute. Lower the mixer speed to "stir," and add the candied ginger until just combined. Add the dry ingredients to the wet and stir until well combined.
• Using a 2-teaspoon-sized scoop, drop the dough onto the prepared half-sheet pans, approximately 2 inches apart. Bake on the middle rack of the oven for 10 minutes for slightly chewy cookies or 12 minutes for crisper cookies, rotating the pan halfway through baking.
• Remove from the oven and leave the cookies on the sheet pan for 30 seconds before transferring to a cooling rack to cool completely. Repeat with all of the dough. You will use each pan approximately twice.
• Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and, once frozen, transfer to a zip-top bag to store. Bake directly from the freezer, following the above procedure.

THE CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt, and baking soda onto a paper plate.
• Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
• Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
• Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
• Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
• Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.