Does anyone have a fool proof cut out surgar cookie recipe

[3boymthr]

After having made many different recipes, I think the key is rolling the dough out using powdered sugar instead of flour.

I sorta do this too only I mix the powdered sugar 50/50 with the flour so the sugar doesn't burn if the oven gets too hot. The cookies taste much better when you do this.

 

[scbelleatheart]

Now someone come thru with the icing recipe that they love/use to paint on? It is still a sugar cookie until you put on the icing and decorate it isn't it?

 

[BonnieA]

I have been baking Christmas cookies to give away and sell for 40+ years. I found the wilton recipe to be the best for me. I hate to wait for something to chill if I want to make cookies now. I always roll out my cookies between two pieces of wax paper, never adding any additional flour when rolling the cookies.

 

[JamesMom]

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx

Even when I make it it comes out good

I use this same recipe with the commented alterations (2x vanilla, add 1 c powder sugar), roll them to 1/2" thickness. OMG they are so good!

Here is how last years batch turned out:

I used the powdered sugar icing in ziplock bags w/corner cut to pipe, hence the run off, but it is easier for 6 and 8 year old boys to manipulate

 

[Lavaluma]

I have been baking Christmas cookies to give away and sell for 40+ years. I found the wilton recipe to be the best for me. I hate to wait for something to chill if I want to make cookies now. I always roll out my cookies between two pieces of wax paper, never adding any additional flour when rolling the cookies.

I agree. Every time I made sugar cookies, I tried a new recipe and was never fully happy. Once I found the Wilton recipe, I haven't used another one since. It's so much easier and my kids love them.

 

[trip]

LOL!! That's what SIL does! Her DH hates it!!!

You mean she doesn't dust herself in flour and then hide the wrapper?

 

[scbelleatheart]

The key to sugar cookies is hidden in the details:

If the recipe says CHILL or refrigerate the dough, it isn't a suggestion - DO IT!

If the recipe does not say chill, DO NOT immediately start rolling out the dough, let it rest and bind - give the liquid a chance to absorb into the dry ingredients. Yes, that's what mixing does....but mixing only gives it the chance to START to absorb - let the dough rest!

Don't overdo the flour on the rolling surface - take a new knee high stocking, rinse it, let it dry thoroughly, fill it with REGULAR (not self rising flour) and use that to lightly dust your rolling surface - if you over flour, your cookies will be dry, crusty, and covered in excess flour and icing won't stick well.
Invest in a rolling pin that has removable thickness rings that allow you to roll out a consistently thick sheet of dough. If your cookies vary in thickness, you will end up with burnt edges on some and doughy centers on other - plus if the thickness isn't the same on all cookies, they will be harder to ice.

Finally USE PARCHMENT PAPER on your cookie sheets, and USE COOLING RACKS!

The final two tips are to give you an easy release from the cookie sheet AND prevent condensation from softening up to bottom of the cookie which can make the cookies break or fall apart when moving them.

For such a simple cookie, sugar cookies can be great, bland, or just plain bad if you don't take the right steps to make them right!

Genius!

 

[scbelleatheart]

I love this one:

Cheesecake Sugar Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
Colored sugar or decorating icings

One of the things I love about it is it's egg free so if you have an egg allergy in your group it's something they can eat.

That sounds delish! I'll let you know after my cookie baking day. Help on frosting
Please.

 

[DebMcDonald]

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx

Even when I make it it comes out good

This cookie was AMAZING and will definitely be used for my 7 dozen cookies for my cookie party. We made it last night, let it sit overnight in the fridge and cooked them today - simply amazing!!!

 

[3boymthr]

That sounds delish! I'll let you afte rknow my cookie baking day. Help on frosting
Please.

I cheat on the frosting and use pillsbury white frosting and mix in the colors I want because I find for the work of making the frosting the kids just don't notice the difference BUT, the Wilton recipes are fantastic if you have the time and want to put in the effort.

Also, the recipe I posted can be made into a Chocolate cookie recipe by adding 3 squares of unsweetened chocolate melted and cooled or 4 squares of semi sweet chocolate melted and cooled - you could also possibly add chocolate baking powder but I've not tried that. It's very important to make sure the butter and cheese are softened to almost room temp and the chocolate is cooled when doing this variety or the chocolate chunks. When making this version I also buy a package of mini M&Ms and make chocolate gingerbread men I have the kids push the M&Ms into the dough before baking using two M&Ms of matching colors for eyes 1 red for the mouth and three M&Ms for buttons. No frosting necessary. The kids LOVE them.

 

[lovehoney]

That sounds delish! I'll let you afte rknow my cookie baking day. Help on frosting
Please.

The cream cheese cookies make a perfect cookie every time. Pillsbury creamy supreme white icing to decorate.

 

[mhsjax]

I love this one:

Cheesecake Sugar Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
Colored sugar or decorating icings

One of the things I love about it is it's egg free so if you have an egg allergy in your group it's something they can eat.

This sounds yummy. I guess I am the odd man out, but I have no use what so ever for sugar cookies.

 

[ironz]

Second the one from All Recipes. I am usually a sugar cookie failure but those came out GREAT!!

I did not add more sugar of vanilla. It says you can chill the dough overnight - when I did it I had to let it sit out most of the day to make it soft enough to roll. An hour was just about right for chilling.

Seriously, I have NEVER made sugar cookies that held their shape this well!

Oh, and the pillsbury is NOT good for roll out cookies, I've found.

Another hint here that I learned in a cookie decorating class....roll out the dough after mixing between sheets of wax paper or parchment paper and THEN put the sheets/dough onto a flat shelf in the refrigerator to chill (up to a couple of days). That way you don't have to try to roll out a hard "hockey puck" of dough.

Here is the recipe they use: http://www.allinonebakeshop.com/documents/2009Holidayrecipesjlca.pdf
It has a fair amount of flour in it, and you don't need extra flour to roll it out.

I use Royal Icing to get special effects on my cookies, since I have taken classes about how to decorate. Otherwise, I would do something easier.

 

[ccgirl]

I just wanted to say THANK YOU ....THANK YOU...THANK YOU......for starting this thread and all of the posters that were kind enough to share recipes. I am nowhere near the Betty Crocker type and have been trying to figure out how to decorate the cookies for years (and never found a great recipe). I never thought to use frosting tinted with food coloring.

I am going to make some tomorrow after school with the kids.

Thanks again everyone!

 

[scbelleatheart]

Another hint here that I learned in a cookie decorating class....roll out the dough after mixing between sheets of wax paper or parchment paper and THEN put the sheets/dough onto a flat shelf in the refrigerator to chill (up to a couple of days). That way you don't have to try to roll out a hard "hockey puck" of dough.

Here is the recipe they use: http://www.allinonebakeshop.com/documents/2009Holidayrecipesjlca.pdf
It has a fair amount of flour in it, and you don't need extra flour to roll it out.

I use Royal Icing to get special effects on my cookies, since I have taken classes about how to decorate. Otherwise, I would do something easier.

Another great idea!

 

[LJC1861]

The key to sugar cookies is hidden in the details:

If the recipe says CHILL or refrigerate the dough, it isn't a suggestion - DO IT!

If the recipe does not say chill, DO NOT immediately start rolling out the dough, let it rest and bind - give the liquid a chance to absorb into the dry ingredients. Yes, that's what mixing does....but mixing only gives it the chance to START to absorb - let the dough rest!

Don't overdo the flour on the rolling surface - take a new knee high stocking, rinse it, let it dry thoroughly, fill it with REGULAR (not self rising flour) and use that to lightly dust your rolling surface - if you over flour, your cookies will be dry, crusty, and covered in excess flour and icing won't stick well.

Invest in a rolling pin that has removable thickness rings that allow you to roll out a consistently thick sheet of dough. If your cookies vary in thickness, you will end up with burnt edges on some and doughy centers on other - plus if the thickness isn't the same on all cookies, they will be harder to ice.

Finally USE PARCHMENT PAPER on your cookie sheets, and USE COOLING RACKS!

The final two tips are to give you an easy release from the cookie sheet AND prevent condensation from softening up to bottom of the cookie which can make the cookies break or fall apart when moving them.

For such a simple cookie, sugar cookies can be great, bland, or just plain bad if you don't take the right steps to make them right!

I wholeheartedly agree with all of the above. When I roll out my cookies however I use a mixture of confectioners sugar and flour. This way, if you are adding extra flour to make rolling easier, you are also adding a bit of extra sweetness so your cookies don't end up tasting all 'floury' and bad. I do the same with gingerbread....only I add confectioners sugar and the same spices as are in my cookies to the flour. I get rave reviews on my cookies....and I think this is the reason why.

Linda

 

[Disneyplanners]

I love this one:

Cheesecake Sugar Cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 1/4 cups flour
1/2 tsp. baking soda
Colored sugar or decorating icings

One of the things I love about it is it's egg free so if you have an egg allergy in your group it's something they can eat.

These sound delicious! What is the baking temp and time? Thank you!