Best sugar cookie recipes? Ones that actually taste good?!


Question: Looking for good tasting and fun for the kids to make cut outs with. Mine always turn out flat, brown and burnt at the edges?


Answers: Looking for good tasting and fun for the kids to make cut outs with. Mine always turn out flat, brown and burnt at the edges?

Method is so important when you make sugar cookies. It sounds like you overmixed the dough. make sure you mix the dry ingredients with a whisk first. Beat the eggs and sugar together with the butter until the whole thing gets smooth, fluffy and lighter in color. Mix the wet and dry together, but only mix until the dough *just* comes together. I make two little flat packages with plastic wrap and put the wrapped dough in the fridge. If you make the dough flat enough, you only need to chill for a couple hours. Then it's easy to roll out.

Make sure you squeeze as many cookie cutters onto the first rolling as possible. The more times you re-roll the dough, the tougher and flatter they will be. I use powdered sugar instead of flour to roll my cookies. The kids sprinkle the cookies with sprinkles or sugar before baking. That way I don't have to ice them. Keep the dough very cool while you do this. I open a window while I roll sugar cookie dough.

Use an oven thermometer so you know that the oven stays at a constant temp. My oven runs about 5-10 degrees hot. If I trusted the knob, I would have burnt cookies.

Most of all, pay attention to your recipe. Don't ruin your cookies like I just did!

Merry Christmas!

2 1/2 cups flour
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Decorative icing, optional

Combine flour and salt in bowl. Beat butter and sugar in mixer bowl until light and fluffy. Beat in egg, almond extract, and vanilla. Gradually beat in dry ingredients. Wrap and refrigerate overnight.
Preheat oven to 350°F. Grease 4 cookie sheets.

Divide dough into quarters. Between 2 sheets of wax paper, roll one quarter 1/8-inch thick, keeping remaining dough refrigerated. Cut with floured 4-inch round cutter.

Bake 8 to 9 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough.

Decorate as desired.

Makes 3 1/2 dozen.

Decorative Icing: Combine 2 cups confectioners' sugar, 1 large egg white and 1 tablespoon water in mixer bowl. Beat until smooth and thickened, 3 to 5 minutes. Tint icing with paste or liquid food color as desired.

Serving Size: 12.

for fun and easy,try cookie dough mix from the store, you add like water, and voila, you can use the cut outs

BEST SUGAR COOKIES EVER

1 cup butter, softened
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
2 3/4 cups Swans Down Cake Flour
2 teaspoons baking soda
1 teaspoon vanilla

Preheat oven to 375°F.
Cream butter add brown sugar; beat one minute. Add eggs one at a time, beating well after each addition.

Slowly add flour and baking soda, then vanilla.

Beat well for three minutes. Bake 10 minutes.

ok. This is what you do. Go to the store and buy the Betty Crocker Sugar Cookie mix (the kind that's in the bags for 97 cents (may be more)). Follow the recipe on the back. You can put sprinkles or vanilla icing (which is awesome).

Go to a cooking website, like NABISCO.com or something, they'll have something for sure





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources