The BEST cookie recipe?!

Best Answer - Chosen by Voters

My favorite cookie recipe is this soft sugar cookie recipe. The recipe creates a beautiful melt in your mouth cookie. Here is the recipe:

4 cups all-purpose flour
1 teaspoon baking powder
? teaspoon baking soda
? teaspoon salt
1/8 teaspoon ground nutmeg
225 g / 8 oz butter, softened
1 ? cups granulated sugar
1 egg
1 teaspoon vanilla extract
? cup sour cream

Method

Cream together the butter and sugar with an electric mixer until smooth until the mixture becomes light and fluffy. Then beat in the egg, vanilla extract and sour cream. Beat until the mixture is creamy.

Sift together the flour, baking powder, baking soda, salt and nutmeg. Gently stir the flour into the creamed mixture. With your hands gently knead the dough into a ball. Wrap in plastic wrap and chill overnight in the refrigerator.

Preheat the oven to 190o C / 375o F. Remove dough from fridge. On a lightly floured surface roll out the dough to ? inch thickness. If the dough is too stickly, roll it out between two sheets of baking paper. Cut out with cookie cutters and place onto ungreased cookie trays. Leave enough space between each cookie to allow for spreading (about 2 inches).

Bake for 8 – 10 minutes. When cooked remove from oven and leave on baking trays for 5 minutes. Then transfer to wire racks to cool completely.

If you want more cookie recipes check out this website:
http://www.homestyle.cookie.recipes.com

I have been making this cookie recipe for over 40 years and everyone alway raves about it. I made the recipe again this Christmas for friends along with other homemade cookies and candies. They all liked this one the best and asked that next time, I put more in the package. The cookies are Mexican Wedding Cakes and here is my recipe.

1 cup soft butter or magarine
1/2 cupmargarinepowdered sugar
1 tsp. vanilla
2 1/4 cups sifted flour
1/2 tsp. salt
3/4 cup finely chopped nuts (I use pecans)

Mix together thoroughly butter, powdered sugar and vanilla. Sift together flour and salt and stir into the butter, powdered sugar and vanilla mixture. Add finely chopped nuts.
Chill dough in refrigerator for one hour.

Roll into 1-inch balls. Place on an ungreased baking sheet. Bake in a 400-degree oven until set, but not brown. While still warm, roll in additional powdered sugar. Cool. Roll in powdered sugar again.

Yield: 4 dozen cookies.

You can find many more dessert recipes on my website at
http://www.favorite-dessert-recipes.com

This cookie is incredible! And it's super easy to make. Make this one and it will definitely be better than your friend's!!

White Chocolate Chewies
From The Cake Mix Doctor, Anne Bryn

Solid vegetable shortening for greasing the pans
1 package (18.25oz) plain devil’s food cake mix
1/3 cup water
4 tablespoons (1/2 stick) butter, melted
1 large egg
1 teaspoon pure vanilla extract
1 cup white chocolate chips

Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease 2 cookie sheets with solid vegetable shortening. Set the pans aside.

Place the cake mix, water, melted butter, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 1 minute more. The cookie dough will be thick. Fold in the chips until well distributed.

Drop heaping teaspoons of the dough 2 inches apart on the prepared cookie sheets. Place the pans in the oven. (If you oven cannot accommodate both pans on the center rack, place one pan on the top rack and one on the center rack and rotate them halfway through the baking time.)

Bake the cookies until they have set but are still a little soft in the center, 10 to 12 minutes. Remove the pans from the oven. Let the cookie rest on the cookie sheets for 1 minute more. Remove the cookies with a metal spatula to wire racks to cool completely, 20 minutes. Repeat the baking process with the remaining cookie dough.

Makes 48 (2-inch) cookies

Store cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to 1 week.

*Note- I make these much bigger- a heaping tablespoon – bake for 18mins. Use parchment paper- don’t need to grease, cookies never stick, and no clean-up.

Happy baking!

these are the best cookies in the world, simple but amazing - I make them all the time and they are a huge hit:

http://allrecipes.com//Recipe/best-big-f…

take them out of the oven a couple minutes early and let them finish baking on the pan and then store them in containers: they taste best the next day and they stay really soft
you can also add a cup of walnuts

Use the recipe below. I promise they are absolutely the best ever. We make them at my work which is a bakery and they are a huge hit. Good luck!


http://www.christmas-cookies.com/recipes…

Add lots and lots of sugar and butter. Whip up the butter .

This is the best cookie I've ever made. Make sure to follow the instructions exactly. Cookies are temperamental and it is so much easier to make mediocre cookies. It takes some skill to make an exceptional one.

Buy the best white chocolate, dried cranberries and pistachios you can afford. It will make all the difference.

Good luck with the contest and don't forget to have fun!


Kris Kringle cookies

My signature cookie for the winter holiday season

Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature (separate the egg while it's cold)
1 tablespoon pure vanilla extract
2 cups flour (see Note)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 cup white chocolate chips or chunks
3/4 cup shelled pistachios (sieve to remove any "dust")
3/4 cup cherry-flavored dried cranberries

Method
Heat oven to 325°. Line cookie sheets with parchment paper.

Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.

Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, and salt and sift together; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended. Stir in white chocolate, pistachios and dried cranberries.

Drop cookie dough by the tablespoon measure onto prepared cookie sheets. Turn the measured dough over to see which side has the most add-ins showing and put that side up. Place anything that might escape on top. Cookies should be about 2 inches apart. (6 cookies will fit on a half-sheet baking pan.).

Bake for 6 minutes. Turn pans back to front and top to bottom and bake 5 1/2 minutes. Remove from oven and cool on baking sheets for a few minutes before sliding parchment with cookies to wire racks to cool completely.

Store cookies air-tight. To ensure next-day freshness, put a slice of bread in the container with the cookies.

Note: I employ the scoop and sweep method of measuring flour. Mix flour to aerate. Scoop and heap into measuring cup over flour container. With a butter knife, tap the handle of the measure 3 times. Slide the blade evenly across the flour to level it off.