Sugar Cookie MIx Kit Instructions

Substitutions

The ingredients we’ve listed for you to add are the exact same ingredients/brands that we use at Starry Lane, and that we’ve vetted to be safe for anyone with one or more top 10 food allergies. Of course we know that not everyone needs to be top 10 allergen free, and you might have your own brands you’d prefer to use instead. We highly encourage experimenting!

That being said, our recipes are designed to work with those specific ingredients. If you choose to substitute (for example stevia instead of the listed sugar), or add different ingredients, it will change the finished product. The results might be amazing, but they might also be awful. Please remember, it takes us years to develop each recipe we use, so don’t get discouraged if your experiments don’t turn out the way you wanted them to.

Tips and Tricks

- For best results please follow the instructions exactly. Before starting the recipe please view the how-to video we’ve posted that walks you through each part of the recipe step-be-step. The video can be found at www.starrylanebakery.com/instruction-videos

- For best results we do recommend using a stand mixer with a paddle attachment for all of our recipes. A hand mixer can also be used (as you will see in our videos), but results will vary slightly.

- Our methods and ingredients may be radically different than what you’re used to. We understand some of our instructions may seem to go against everything you’ve learned about baking. But there’s a reason Starry Lane baked goods are so much better than what you’re used to eating. As our ingredients are so different, the methods need to be as well. Trying to use traditional baking methods and handling with our ingredients will not yield good results. Please follow the instructions.

- It’s not too much liquid! We know it seems like too much. We know the dough/batter looks weird. It’s the right amount of liquid. Our mixes are very starch heavy (we don’t use any nut, soy, or wheat flours which have a higher protein content), and those starches need to be hydrated. Hydrate your starch!

Needed Ingredients

½ C + 3 Tbsp Powdered Sugar (C&H brand)

¼ C + 2 Tbsp Sugar (C&H brand)

¼ tsp Vanilla Extract

½ C + 2 Tbsp Margarine (Soy Free Earth Balance)

¼ C + 2 Tbsp Water

What’s Included

1 Bag Sugar Cookie Flour Mix

Mix Your Cookies

  • Combine the un-sifted powdered sugar, sugar, vanilla, and margarine in a mixing bowl. Mix on low speed until just combined, then increase to medium speed until the sugars and margarine are fully creamed but not fluffy. You don’t want to incorporate too much extra air during mixing.
  • Add the provided flour mixture to the bowl and mix slowly until the flour mixture is fully incorporated. Increase the speed to medium and mix for 2 minutes. The dough will be very crumbly. That’s completely normal.
  • Lower the mixer speed to low and slowly pour the water into the dough as it mixes. Continue mixing on low speed until the dough has fully absorbed all of the water.

Chill Your Dough

  • There are 2 ways you can make your cookies: slice & bake, and cut-out.
  • For slice & bake, form your dough into a log about 8” long and wrap in plastic wrap. Refrigerate the cookie log for at least 4 hours. This log will last in the fridge for 1 week, or you can freeze it for up to 3 months.
  • For cut-out cookies, place your dough between two sheets of parchment paper. Gently roll the dough out until it is about ¼” thick. Place the dough (still between the parchment paper), onto a baking sheet and chill in the refrigerator for at least 4 hours. Once the dough is chilled the parchment will peel right off, so don’t worry.

Bake Your Cookies

  • Pre-heat your oven to 325 F for a regular oven, and 310 F for a convection oven. Your cookies will need to bake for 12-15 minutes in a regular oven and 10-12 minutes in a convection oven. As soon as their firm, the cookies are done. Don’t wait for golden brown edges, if you see browning, the cookies have over baked
  • For slice & bake cookies, unwrap your cookie log and use a sharp knife to slice into ¼” slices. Lay the slices on a cookie sheet lined with parchment paper, and bake according to the above directions. (Cookies do not spread much, so 1” of space between them is fine.)
  • For cut-out cookies, remove your dough from the fridge. Carefully peel back the top layer of parchment paper. Then place the parchment paper back on top of the dough and flip the whole thing upside down. Remove the second piece of parchment paper which is now on top and discard it. Your dough is ready to be cut out into whatever shapes you like. Please keep in mind that you may need to chill your dough again after you re-roll the scraps. This dough does not handle well when it’s warm. Bake according to the direction above.

Shake It Up

  • Make your sugar cookies unique by adding a personal touch before baking. A touch of cinnamon, some lemon zest, even some colorful sprinkles will all add a bit of pizazz to the finished cookies
  • Once baked you can decorate your cookies with icing, candies, dried fruit, and anything else you can think of!