经典糖饼干

Name: 经典糖饼干
Prep time: 20 min
Cook time: 11 min
Total time: 91 min
Yield: 24 servings
Ingredients: 2.75 cup 多用途面粉（舀平并压实）; 1 tsp 泡打粉; 0.25 tsp 小苏打; 0.5 tsp 细盐; 1 cup 无盐黄油（软化至室温）; 1.25 cup 砂糖; 1 egg 室温; 1 egg yolk 室温; 2 tsp 纯香草精; 1 tbsp 酸奶油; 3 tbsp 砂糖（用于滚裹）; 2 cup 糖粉（筛过）; 3 tbsp 牛奶（可根据需要加入更多调整浓度）; 0.5 tsp 纯香草精; 1 pinch 细盐

甜点1小时31分钟24 份简单

关于此食谱

终极经典糖饼干——中心柔软黄油质地，边缘恰好有适量金黄酥脆口感。这个经过充分测试的配方能完美擀平，烘烤时保持形状，装饰效果梦幻般。无论您是切割假日形状还是用圆形切刀保持简单，这些饼干每次都能提供一致、令人愉悦的效果。

步骤说明

1
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Set aside.
2
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on ^[medium-high speed] until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
3
Add the egg, egg yolk, pure vanilla extract, and sour cream to the butter mixture. Beat on ^[medium speed] until fully combined and smooth, about 1 minute.
4
Add the all-purpose flour mixture to the wet ingredients and mix on ^[low speed] until just combined — do not overmix. The dough will be soft and slightly sticky.
5
Divide the dough in half, flatten each portion into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
6
When ready to bake, preheat your oven to ![375°F]. Line two baking sheet with parchment paper.
7
Remove one disc of dough from the fridge. On a lightly all-purpose flour-dusted surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or use a round cutter or glass (Large) for classic rounds. Re-roll scraps as needed.
8
Place cut cookies on the prepared baking sheet, spacing them about 1.5 inches apart. Sprinkle the tops lightly with granulated sugar for a simple sparkle finish.
9
Bake for 9–11 minutes, until the edges are just set and the centers look barely done — they should NOT be golden brown. The cookies will firm up as they cool.
10
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second disc of dough.
11
To make the optional glaze, whisk together the sifted powdered sugar, milk, pure vanilla extract, and fine salt in a small mixing bowl until smooth. Add more milk a teaspoon at a time to reach a drizzleable or spreadable consistency. Add food coloring if desired.
12
Once cookies are completely cool, spread or drizzle the glaze over the tops. Let the glaze set for 20–30 minutes before stacking or storing.

经典糖饼干

甜点1小时31分钟24 份简单

关于此食谱

步骤说明

1
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Set aside.
2
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on ^[medium-high speed] until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
3
Add the egg, egg yolk, pure vanilla extract, and sour cream to the butter mixture. Beat on ^[medium speed] until fully combined and smooth, about 1 minute.
4
Add the all-purpose flour mixture to the wet ingredients and mix on ^[low speed] until just combined — do not overmix. The dough will be soft and slightly sticky.
5
Divide the dough in half, flatten each portion into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
6
When ready to bake, preheat your oven to ![375°F]. Line two baking sheet with parchment paper.
7
Remove one disc of dough from the fridge. On a lightly all-purpose flour-dusted surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or use a round cutter or glass (Large) for classic rounds. Re-roll scraps as needed.
8
Place cut cookies on the prepared baking sheet, spacing them about 1.5 inches apart. Sprinkle the tops lightly with granulated sugar for a simple sparkle finish.
9
Bake for 9–11 minutes, until the edges are just set and the centers look barely done — they should NOT be golden brown. The cookies will firm up as they cool.
10
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second disc of dough.
11
To make the optional glaze, whisk together the sifted powdered sugar, milk, pure vanilla extract, and fine salt in a small mixing bowl until smooth. Add more milk a teaspoon at a time to reach a drizzleable or spreadable consistency. Add food coloring if desired.
12
Once cookies are completely cool, spread or drizzle the glaze over the tops. Let the glaze set for 20–30 minutes before stacking or storing.