Sugar Cookie Recipe?

[amsyw]

I am in desperate need of a GOOD sugar cookie recipe. Sweet and SOFT, yet study enough to put icing on. I want to roll them and cut out then ice them for our football team’s last game! I need to make them tonight to be eaten tomorrow. So I need a recipe that will stay soft after being stored.

Thanks!

 

[CTdiznymom]

Haven't tried it yet (plan on making them for Xmas) but there is a Land o Lakes Sugar cookie recipe in this months Good Housekeeping. Jon & Kate on the cover.

 

[EthansMom]

Everyone raves about my sugar cookies. Here's the recipe:

1 lb. butter
1 1/2 cup sugar
2 eggs
1 teas. almond extract
1/2 teas. salt
1 teas. baking powder
1 teas. vanilla
4 1/2 - 5 cups flour

Bake at 350 deg. until golden brown (about 9-10 minutes).

The secret to getting them soft (which is how I make mine) is to roll them out thick (about 1/4 inch thick for the big ones) and to bake until slightly underdone (no crispy brown edges). When you pull them out of the oven, transfer the cookies to a cooling rack.

I usually lose the first batch in the oven to a combination of "not thick enough" and "baked too long" and now consider that first oven run to be throwaways. Also, if you're making shapes with any appendages (arms, legs, wings, etc..) expect some breakage and plan to snack accordingly.

I pretty much only make mine at Christmas since they are sooooo much work, but just bought a huge box of different cookie cutters so may need to rethink that policy.

 

[vsimeone]

This is from Semi-Homemade by Sandra Lee and it was the BEST and easiest cutout cookie dough I ever made!
17.5-ounce package dry sugar cookie mix

4 ounces cream cheese, softened

2 eggs

1 teaspoon vanilla extract or other flavoring

1 cup all-purpose flour

Preheat oven to 350 degrees F.



Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.



Place on ungreased baking sheet and bake for about 8 minutes.

 

[HsvTeacher]

When baking sugar cookies to decorate, I use the recipe below. They are sweet, but not too sweet. The cookies also don't spread while baking, so they hold their cut shape nicely. This recipe makes about 5 dozen 3" cookies, so I usually half it.


No Fail Sugar Cookies

2 c butter
2 c sugar
2 eggs
2 t vanilla (or other desired flavoring)
6 c flour
3 t baking powder
1 t salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to the butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours. *Roll to desired thickness and cut into shapes. Bake on ungreased baking sheet at 350° for 8-10 minutes or just until brown around the edges.

*For easier rolling, place dough between two sheets of parchment or wax paper.

 

[Nicolepa]

When baking sugar cookies to decorate, I use the recipe below. They are sweet, but not too sweet. The cookies also don't spread while baking, so they hold their cut shape nicely. This recipe makes about 5 dozen 3" cookies, so I usually half it.


No Fail Sugar Cookies

Ditoo on the No Fail Sugar Cookies!

 

[HsvTeacher]

Oh and I forgot to add, be careful what kind of cookie icing you use, because some of them take a day or two to set up.

 

[CajunDixie]

Oh and I forgot to add, be careful what kind of cookie icing you use, because some of them take a day or two to set up.

Not to hijack the thread but does anyone have a good cookie icing? I tried the Wilton Royal Icing last week but my kids hated it! So I'm wondering if anyone has tried the icing recipe that calls for a couple tablespoons of corn syrup?

 

[HsvTeacher]

Not to hijack the thread but does anyone have a good cookie icing? I tried the Wilton Royal Icing last week but my kids hated it! So I'm wondering if anyone has tried the icing recipe that calls for a couple tablespoons of corn syrup?

I always use the Wilton recipe, although I tweak it by using milk instead of water and a good quality flavoring. I always get lots of compliments on my No Fail Sugar Cookies with this icing. (Although, it could be because the cookies carry most of the flavor?)

This recipe calls for corn syrup and everyone on Cake Central raves about it being so good. I've never personally used it.

Toba Garrett's Glace Icing

1 lb confectioners' sugar
3/8 c milk
3/8 c light corn syrup
flavoring as desired

In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined. Divide to flavor and add color.

 

[tink2dw]

When you have very little time. Buy the color of pre-made pillsbury frosting It spreads nice and easily!! And tastes yummy!

 

[Luv Bunnies]

I have two tips for really good sugar cookies. 1) Chill the dough overnight or at least for several hours. This gives it a good texture for rolling. 2) Roll them in layers. To do this, roll out a portion of the dough. Be sure to use plenty of flour to keep it from sticking. When it's about 1/4 inch thick, fold the dough in half and roll it out again. I do this several times before cutting out shapes. It makes the cookies flakey and keeps them soft. Also, I use whatever pre-made icing in a can is on sale. Just use food coloring to get the color you want. It sets in less than an hour and you can stack them without them sticking together.