Favorite sugar cookie recipe?

[AdinaL]

Sugar cookies seem to be the one thing I just can't get to come out right. they are either too crunchy, too doughy, or something. I love decorating cookies this time of year though!! 

Is there a good can't fail recipe? I mean other than buying a tube of dough from Pillsbury? 

[autumnvt]

The sugar cookie recipe on the King Arthur Flour website was pretty easy and SO good... and I don't even like sugar cookies!
 

[Kate&Joey]

The recipe I use is at home (and I know I will never remember to look it up).  But....

It uses sour cream and I think that makes all the difference.  The cookies are very tender and flaky, but not crunchy.  If you google some recipes that use sour cream, I would try those.

It also helps to have all ingredients at room temperature before you mix.  And make sure you slightly undercook them.  They firm up as they cool.

[AdinaL]

All excellent tips! I will check out the King Arthur one.

Someone recommended the Martha Stewart recipe. Anyone tried that one?

[mumkimum]

I've made this martha stewart sugar cookie variation before (but not the basic one, I think - not exactly sure how/if they're different).  It did happen to be really delicious with the scraped vanilla bean and lemon zest.

Most often I make a nigella lawson cut-out cookie recipe which is a little less sweet and fluffy than other sugar cookie recipes (but comes together easily and is fun and good to decorate).  It also makes fewer cookies than many other recipes (but just the right amount to decorate all in one go, it seems - so it works out well here for those reasons).  

[pek64]

Here's the one I grew up with.

(Metal cookie cutters work better than the plastic ones with the extra lines within the cookie.)


Sugar Cookies

2c flour
2t baking powder
3/4c sugar
Combine in medium mixing bowl.
Whisk together.

2eggs
Break into small bowl and beat.

1/2c safflower oil
1t vanilla
Combine in large bowl.
Stir together.

Add eggs.
Stir well.

Add flour mixture, gradually, stirring with each addition.

Chill dough 2 hours or overnight.

Heat oven to 375 degrees.
Roll out portions of dough on a floured surface to 1/8" thick.
Dip cookie cutters in flour and cut.
Place cookies on cookie sheet.
(Add sprinkles and press gently in place. Optional)
Bake 10-12 minutes, or until just beginning to brown on edges.

If no sprinkles were added, cooled cookies may be painted with colored "sugar paint" (made by mixing confectioner's sugar with water and food coloring (optional).

[AdinaL]

Awesome!!

Does anyone ever get those plastic cutters (the filled in ones) to work right? I wish my mom had given me her cookie cutters. They were perfect.

[pek64]

In answer to the cookie cutter question, yes! It takes a different kind of cookie dough. My mother-in-law's recipe works well
Unfortunately, we aren't speaking currently, so I can't get it for you.

[serenbat]

Quote:

Does anyone ever get those plastic cutters (the filled in ones) to work right?

what type do you mean?

a few examples of plastic

http://www.shopmania.com/antiques/p-unsigned-hrm-figural-donkey-clear-red-plastic-cookie-cutter-9622656

http://bakingbites.com/2009/12/message-in-a-cookie-holiday-cookie-cutters/

http://www.etsy.com/listing/107724595/christmas-tree-cookie-cutter-green

I have all three types shown in these images - here is a recent cookie of mine (same cutter used as the donkey shown above) -the others are covered with frosting-the eagle and the PA were metal cutters    I NEVER have the first one come out (doesn't matter the dough) the first I don't even try to get out perfect-I use it to "wet" the cutter (and DO NOT USE WATER FOR THIS!) - I always flour the cutter, press, pry out, the second one is better (and from there on) you re-flour it, this time it gets all over, tap out the excess and press again, press the imprint with your hand- and pry out with  sharp knife in the most obscure (non design section) conner is where you want to pry from (in the case of the donkey, I do the hoof first) and they do come out, from the 3rd onward I just flour after each one- using a stiff toothbrush to clean up works well 

I paint prior to baking with egg yoke that has been colored

with the sonoma cutters I find they do work but the dough has to be perfect (not too wet)- they should have a recipe posted online as well, again the first does not--flour flour and brush off excess, too much makes the cookies hard--it's a balance!

[AdinaL]

I was referring to ones like the third link. Never get those to come out right

These are the ones my mom had and they were brilliant. Of course they are found by googling "vintage"
http://m.pinterest.com/pin/215258057159883569/

[pek64]

Even the cheapest plastic cutters work well with the right dough. I used to spend hours painting my mil's cookies. I saw her make the dough on occasion. I know she used lard, butter or veg shortening for the fat (different times she used different fat). She only used a teaspoon or less baking powder. I don't recall any eggs, either. It was a very stiff dough that baked into fairly flat cookies.

[serenbat]

Quote:

I was referring to ones like the third link. Never get those to come out right

These are the ones my mom had and they were brilliant. Of course they are found by googling "vintage" 
http://m.pinterest.com/pin/215258057159883569/

I never had trouble with these, just cut and flour real good, I find they don't have much detail and no matter what you do they really don't show up, I dislike how think these need to be to even see an image, I like thinner less doughy cookies.

If you dough is forgiving you can pry out and smooch back the shape.

[Turquesa]

It may not be the recipe so much as a need tor trouble-shooting.

http://www.preparedpantry.com/howtomaketheverybestsugarcookies.aspx

That said, I'm going to try some of those recipes.

[AdinaL]

Nice article!

[Thursday Girl]

are these recipes that spread? I finally found a recipe last year that didn't spread but I didn't save the recipe. most sugar cookies recipes spread making the cookie cutter shape almost useless.

[serenbat]

Quote:

most sugar cookies recipes spread making the cookie cutter shape almost useless.

one things that is really important to remember is the liquid vs the dry

the size of the eggs can throw off the flour / dry amount and you are really adding to it each time you roll out- also the more you re-use the dough the tougher the cookies will be, so it is best to cut all you can with the first rolling- I use a recipe from my great-great grandmother and depending on the eggs (you add 3) you may need to add 3 to 41/2 c of flour to get it right- a test cookie is also a good idea to know how it will turn out

oven temp is also very important- never go by setting the gauge, always use an over thermometer

cookies sheets also will spread a cookie- there is a world of difference between and insulated vs a non

also un-greased vs a protector (parchments, etc) 

another thing that can spread the cookies are how the recipe is written, if you must chill it, just rolling and cutting it can throw some off and may need to be chilled on the cookies sheet prior to going into the oven

[pek64]

We never had a problem with the recipe I gave spreading and becoming shapeless. They do puff and spread a bit, but are very recognizable.

Oh, but I grew up a slight elevation above sea level. I wonder if that makes a difference.

[kbvr]

mine never come out right either - thanks for the tips - I will be trying several out.

[poppyseed2012]

For dairy free or vegan mamas!

http://thedecoratedcookie.com/2010/06/vegan-cut-out-cookies-and-dc-water/

I've made these both with the egg replacer AND with an egg. Both delicious. The second time I baked them, I used lemon extract instead of almond. Again, both ways are tasty. Also, I don't keep non-dairy milk on hand, so when making the icing I used water both times.

vegan almond sugar cut-out cookies
2 sticks vegan “butter” (earth balance vegan buttery sticks)
1 cup organic powdered sugar
1 1/2 tsp egg replacer mixed with 2 Tblsp water, mixed well (the equivalent of 1 egg)
1 tsp vanilla extract
1 1/2 tsp almond extract
2 1/2 cups all-purpose flour
1/4 tsp salt (I used 1/2 tsp, but 1/4 is probably better)

With a handheld electric mixer or in a standing mixer with the flat beater, cream together the vegan buttery sticks and sugar. Add the egg mixture and blend. Add the extracts and blend. Mix the flour and salt and gradually blend into the wet mixture. Place dough in a Ziploc bag and refrigerate about 2 hours. Roll out on a floured surface, cut out shapes, and bake on parchment paper-lined baking trays in a 375 degree preheated oven. Let cool and decorate. Makes about 25-30 cookies (or about 15 large ones).

vegan decorating icing
2 cups powdered sugar, plus more (this should probably be sifted, though I didn’t)
3 tsp light corn syrup
5 tsp soy milk, plus more

Mix all ingredients with a wire whisk until very well blended. This icing is very forgiving. Play around with adding more powdered sugar or milk to thicken or thin, respectively, to reach the right consistency. See below for decorating tips.

[AdinaL]

Wow! Cool!

I had a friend say something about paleo sugar cookies and was trying to figure out how that was possible...