Best Glazed Butter Cookies Americas Test Kitchen Recipes

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GLAZED BUTTER COOKIES



Glazed Butter Cookies image

These rich buttery cutout cookies are pretty enough to star on any holiday buffet. They taste as good as they look, too!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
Red, green and yellow liquid or paste food coloring

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. , In a small bowl, combine confectioners' sugar and milk until smooth. Stir in food coloring. Lightly spread over cooled cookies. Let stand until set.

Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

AMERICA'S TEST KITCHEN CHEWY SUGAR COOKIES RECIPE - (4.1/5)



America's Test Kitchen Chewy Sugar Cookies Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 12

2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups sugar
1/3 cup sugar for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside. Place sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

BEST GLAZED BUTTER COOKIES (AMERICA'S TEST KITCHEN)



Best Glazed Butter Cookies (America's Test Kitchen) image

The geniuses at America's Test Kitchen have created tender, crispy cookies that roll out easily. Cream cheese-a surprise ingredient-gives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, this recipe uses the "reverse" creaming method: incorporate slightly softened-not melted-butter into the flour and sugar (rather than first creaming the butter and sugar). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. From Cook's Illustrated Magazine (November, 2003).

Provided by blucoat

Categories     Dessert

Time 40m

Yield 40 2 1/2-inch cookies

Number Of Ingredients 9

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces) or 3/4 cup granulated sugar, that has been processed in a food processor 20 seconds (5 1/2 ounces)
1/4 teaspoon table salt
16 tablespoons unsalted butter, cut into sixteen half-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature
1 tablespoon cream cheese, at room temperature
3 tablespoons milk
1 1/2 cups confectioners' sugar (6 ounces)

Steps:

  • FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
  • Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.).
  • Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
  • Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
  • FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

Nutrition Facts : Calories 106.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.6, Sodium 19.5, Carbohydrate 14.3, Fiber 0.2, Sugar 8.2, Protein 1

AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE



American Test Kitchen Skillet Chocolate Chip Cookie image

Make and share this American Test Kitchen Skillet Chocolate Chip Cookie recipe from Food.com.

Provided by Nado2003

Categories     Dessert

Time 40m

Yield 1 12" diameter cookie, 8 serving(s)

Number Of Ingredients 10

12 tablespoons unsalted butter
3/4 cup brown sugar, dark
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 egg, large plus
1 egg yolk
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips

Steps:

  • 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
  • 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
  • 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
  • 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

Nutrition Facts : Calories 497.9, Fat 24.9, SaturatedFat 15.1, Cholesterol 89.8, Sodium 390.3, Carbohydrate 67.3, Fiber 2, Sugar 44.2, Protein 5

BROWN SUGAR COOKIES - AMERICA'S TEST KITCHEN



Brown Sugar Cookies - America's Test Kitchen image

A moist-inside, crackly-outside brown sugar cookie. With loads of brown sugar, butter and vanilla, these could also be called "butterscotch cookies." They're quick to make, and do not require a mixer. From ATK 2008.

Provided by DrGaellon

Categories     < 60 Mins

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

14 tablespoons unsalted butter, divided
14 ounces dark brown sugar, divided (2 c packed)
1 3/4 ounces white sugar (1/4 c)
10 1/2 ounces all-purpose flour (2 c plus 2 tbsp)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon vanilla extract
1/2 teaspoon table salt
1 large egg
1 egg yolk (from a large egg)

Steps:

  • Preheat oven to 350°F Line 2 cookie sheets with parchment or silpats.
  • In a small skillet, melt 10 tbsp unsalted butter. Continue to cook until the milk solids begin to brown, 2-4 minutes. Transfer to a bowl, add the remaining 4 tbsp of cold butter, and set aside to cool, 15 minutes.
  • In a pie dish, combine 1/4 c packed brown sugar with white sugar, rubbing with fingers to break up the brown sugar. Set aside.
  • In a large bowl, whisk together flour, baking soda and baking powder (the soda counteracts the acid in the brown sugar, while the powder provides lift; you really need both!).
  • In a large bowl, combine remaining 1 3/4 c brown sugar with cooled melted butter, along with vanilla and salt. Stir to combine until smooth.
  • In a small bowl, briefly beat egg and egg yolk to combine. Add to butter and sugar and stir well. Add flour mixture and stir until well-mixed and no pockets of dry flour remain.
  • Turn dough onto a cutting board and pat into a rough circle. Cut circle in four equal pieces, then divide each piece into six equal pieces, for a total of 24 cookies. Quickly roll each lump of dough into a ball, then roll in the mixed sugars to coat, then place onto lined cookie sheets, about 2" apart.
  • Bake ONE TRAY AT A TIME for 12-14 minutes, spinning the tray 180° halfway done. (You need the top and bottom to cook evenly, or the texture will be wrong; if you have both pans in at the same time, they will shield each other.) They will appear underdone, but the edge should be set enough that you can lift it, and when pressed gently halfway between the center and the edge, the cookie should spring back. Let sit on the hot tray 5 minutes to finish cooking, then transfer to a rack to cool completely.

Nutrition Facts : Calories 182.3, Fat 7.2, SaturatedFat 4.4, Cholesterol 32.5, Sodium 87.6, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 1.7

PEANUT BUTTER SANDWICH COOKIES-AMERICAS TEST KITCHEN RECIPE - (4.2/5)



Peanut Butter Sandwich Cookies-Americas Test Kitchen Recipe - (4.2/5) image

Provided by SMorrissey

Number Of Ingredients 18

Makes 24 cookies
Do not use unsalted peanut butter for this recipe.
Ingredients
Cookies
1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
3/4 cup (3 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
3 tablespoons whole milk
1 large egg
Filling
3/4 cup creamy peanut butter
3 tablespoons unsalted butter
1 cup (4 ounces) confectioners' sugar

Steps:

  • Instructions 1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed. 2. Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter. 3. Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough. 4. FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners' sugar until combined. 5. TO ASSEMBLE: Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.

SPRITZ COOKIES WITH VARIATIONS (AMERICA'S TEST KITCHEN)



Spritz Cookies With Variations (America's Test Kitchen) image

A perfect spritz cookie recipe (with lemon and almond variations) from the folks at Cook's Illustrated/America's Test Kitchen. This recipe includes detailed instructions for piping which you can ignore if you're experienced. If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point). To create stars, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter. To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter. To create S shapes, pipe the dough into compact S's; they should be about 2 inches long and 1 inch wide. If you make an error while piping, the dough can be scraped off the baking sheet and repiped. We had the best results baking these cookies one sheet at a time. When reusing a baking sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. Recipe makes 6 dozen 1 1/2-inch cookies.

Provided by blucoat

Categories     Dessert

Time 1h

Yield 72 1 1/2-inch cookies

Number Of Ingredients 7

1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla extract
16 tablespoons unsalted butter, softened but still cool (2 sticks)
2/3 cup sugar (about 4 3/4 ounces)
1/4 teaspoon salt
2 cups unbleached all-purpose flour (10 ounces)

Steps:

  • Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
  • In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
  • If using a cookie press to form the cookies, follow the manufacturer's instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
  • FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
  • FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
  • TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.

PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)



Perfect Chocolate Chip Cookies (America's Test Kitchen) image

These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).

Provided by blucoat

Categories     Drop Cookies

Time 45m

Yield 16 very large cookies

Number Of Ingredients 11

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips (Ghirardelli recommended)
3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  • Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Nutrition Facts : Calories 273.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 49.9, Sodium 197.2, Carbohydrate 30.6, Fiber 2.4, Sugar 16.5, Protein 3.7

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Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/Baking. r/Baking. Log In Sign Up. User account menu. Found the internet! 41. Assorted Christmas Cookies! Made using the America's Test Kitchen butter cookie recipe! Close. …
From reddit.com


AMERICA'S TEST KITCHEN CHEWY PEANUT BUTTER COOKIES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes …
From recipeschoice.com


HOW TO MAKE THE BEST CHEWY PEANUT BUTTER COOKIES - YOUTUBE
Test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.Get the recipe for Chewy Peanut Butter Cookies: https://c...
From youtube.com


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