Save me from processed sugar cookie mix

[ShootingStarMom2]

I've been searching for the best sugar cookies to make. I love making them with homemade icing, but the cookie always turns out yucky. I've tried a dozen sugar cookie recipes and none of them are what I'm looking for. Maybe someone here has one? I hate crunchy sugar cookies! I want to bake some for an exchange coming up soon. I hate to admit that I really love the Betty Crocker mix that you just add an egg and butter to. Help!

 

[AKL_Megs]

I've been searching for the best sugar cookies to make. I love making them with homemade icing, but the cookie always turns out yucky. I've tried a dozen sugar cookie recipes and none of them are what I'm looking for. Maybe someone here has one? I hate crunchy sugar cookies! I want to bake some for an exchange coming up soon. I hate to admit that I really love the Betty Crocker mix that you just add an egg and butter to. Help!

Don't ask me... I am making cut-outs out of the Pillsbury Sugar Cookie roll this year!

I have tried recipe after recipe, and, aside from my mom's which I will never try and duplicate nothing has tasted as good!

Good luck to you, though! One up Betty Crocker!!!

 

[Christine]

My cousin is a big iced sugar cookie maker. Hers are good too! And she swears by the Pillsbury roll. She just rolls it out and cuts them. Everyone loves them but the icing really makes them wonderful (she does do that herself).

 

[arminnie]

Been making these for decades. Big difference is no baking powder (or soda) which can distort the shape of the cookie when baking.

Roll thin for crunchy - roll thick for softer cookies. Can even be used in cookie press if you let it come to full room temperature.

2 c butter
2 c sugar
2 eggs
2 T (yes tablespoons) vanilla
5 c flour.

Bake at 350. Baking time is totally dependent on thickness and desired crispness of cookie.

I get best results with thermal (double layer) cookie sheet.

You can add food coloring if desired.

 

[cntrygal]

1 Cup Crisco
1 1/2 cups sugar
2 eggs
5 Tablespoons milk
3 cup flour
1 teaspoon baking powder

 

[happygirl]

Don't ask me... I am making cut-outs out of the Pillsbury Sugar Cookie roll this year!

I have tried recipe after recipe, and, aside from my mom's which I will never try and duplicate nothing has tasted as good!

Good luck to you, though! One up Betty Crocker!!!

I love the Pillsbury cookie dough as well!! Good stuff

 

[Silent1CB]

Can't help you with a recipe, but I think the Pillsbury refrigerated cookie doughs taste horrible! Give me a homemade cookie anyday!

 

[JR6ooo4]

You had me until you said soft...

I hate the soft sandy texture chemical cookies. It is fine if they are soft the first day or two. but if they are still soft several days later... eewwwwww.

Mikeeee

 

[loveWDWalways]

1 Cup Crisco
1 1/2 cups sugar
2 eggs
5 Tablespoons milk
3 cup flour
1 teaspoon baking powder

I don't know if you have Lofthouse sugar cookies in your area, but they're about 10 to a clear pack with different colored icings for the time of year (pastels around April, Orange during Fall, etc). I love those because they're so soft they basically fall apart as you eat them! Is this recipe similar?

 

[pixiewings71]

You had me until you said soft...

I hate the soft sandy texture chemical cookies. It is fine if they are soft the first day or two. but if they are still soft several days later... eewwwwww.

Mikeeee

You have sugar cookies left several days later?? Ours don't last more then 3 days tops....LOL With or without frosting those babies are gone!

OP I use the Betty Crocker mix, I've got a sugar cookie mix and a pnut butter cookie mix in my cabinet, just waiting for it to be time to make them. I used to make it by hand, but I'm just too busy now.....

 

[cntrygal]

I don't know if you have Lofthouse sugar cookies in your area, but they're about 10 to a clear pack with different colored icings for the time of year (pastels around April, Orange during Fall, etc). I love those because they're so soft they basically fall apart as you eat them! Is this recipe similar?

dont know what lofthouse is, maybe we have them here, the only packaged cookies i buy are the oreos and milanos

eta but yes they fall apart in your mouth, you can add flavoring if you want to but it is not nessassary

 

[gonemousin']

My family has been making homemade sugar cookies every Christmas for many moons. Our 'family recipe' is from my Mom's old Betty Crocker (ironically) cookbook, but I found it online too:

http://www.bettycrocker.com/recipes.aspx/sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8

What sets them apart from other sugar cookie recipes is the powdered sugar and the almond extract. I could eat the raw dough morning, noon and night. Like another posted mentioned, if you don't want them crispy, simply roll the dough out to be a little thicker and keep an eye on the first batch so you don't overcook. Remember, they're made with butter and butter tends to brown up in the oven if you're not careful, so I usually watch the first batch a little closer, to gauge the cooking time. Good luck!

 

[malibuconlee]

I agree with a PP....if they are crunchy you are rolling them too thin and probably cooking them too long. Try making them thicker and cook until JUST barely brown on the bottom. Good luck!!

 

[Sthronds]

I always make the recipe provided by those Crisco sticks (butter flavored). It's really good, not too sweet (icing for that), and very easy to roll out and work with.

1 1/4 cups granulated sugar
1 stick Butter Flavor CRISCO Stick, (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Heat oven to 375ºF. Place sheets of foil on counter top for cooling cookies.

Bake one baking sheet at a time at 375ºF for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.


I definitely recommend refrigerating for an hour. It seems to make a big difference.

 

[paintnolish]

Honestly, I make tons of cookies around Xmas and have found the sugar cookie mixes to be the best. I then add my own almond icing.

 

[ShootingStarMom2]

Hi everyone,

Thanks for the responses! No, I don't care for the Lofthouse cookies at all. I don't really care for the "tube" cookies either. It's not that I'm rolling them too thin or thick, they just turn out tasting like junk either way. I try to take them out when they are just barely browned on the bottom. And I store them in a container with a few slices of bread to make them softer. I guess I mean soft, but not sandy like a PP said.

My DSIL makes the best ones ever, but when I attempt her recipe (to the T!) they are still yucky. Hers is the Wilton roll out that came with some cookie cutters she got. I will attempt the recipes here and a few I found online, as I just happen to have 4 new boxes of butter, 2 dozen eggs, and 2 new boxes of vanilla on hand.

My mom had the best sugar cookies ever. But, she didn't leave a written recipe anywhere. Pepparkakor's I've got down, but not the sugar cookie? Maybe she didn't like them afterall.

Happy baking!