Jes Best Cutout Cookies-Recipe by Jes Lahay
Makes: 24 cookies
Preparation: 1 hour
Cooking: 12 mins
Inactive: 2 hours, 30 mins
Total: 3 hours, 42 mins
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
1 ¼ cups chilled unsalted butter, cut into ½" cubes
1 cup sugar
1 large free-range egg.,
1 large free-range egg yolk
1 tsp. vanilla or lemon extract
- Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.
- Using an electric mixer with the paddle attachment (or a hand-held mixer), beat butter and sugar on high speed until well combined (butter does not need to be fluffy), for about 3 minutes.
- Add the egg, egg yolk, and vanilla; beat only until it's combined. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.
- Separate dough in half and form two smooth discs for rolling.
- Roll each disc to desired thickness (⅛"-¼ ") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.
- Transfer mat and rolled dough to refrigerator to chill for about 2 hours.
- When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.
- Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.
- Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally they should be chilled for around 20-30 minutes.
- Preheat oven to 325 degrees F / 162 degrees C.
- Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.
- Let cookies cool slightly on pans, then transfer to wire racks to cool completely.
Get Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.
Jes Best Royal Icing-Recipe by Jes Lahay
Preparation: 20 mins
Total: 20 mins
970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
½ cup water
4 tablespoons water
ColorKitchen color packets
- Using a stand mixer fitted with the paddle attachment (or a hand-held mixer), mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.
- Slowly add ½ cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.
- Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.
- Separate into clean, oil-free containers and tint with gel food coloring.
- This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.
- Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.
Recipe: whisk & wander