Best Sugar Cookies?
  Re: (...)
Another set of questions for you all. Does anyone have a best sugar cookie recipe - I have one that works and tastes good, but is really difficult to mix up and then roll out and cut. Which leads to my next question - any tricks on how to make it easier to roll out the dough and cut it? It always sticks to everything unless I use a ton of flour on the mat and rolling pin. I usually have to roll it multiple times and leave it sort of thick before I can cut it. I usually get half of what they claim I should from the recipe. I figure I've got to be doing something wrong or have the wrong recipe or don't know the right baking tricks! Thank you for any expert advice you can give!
  Re: Best Sugar Cookies? by carolekv (Another set of quest...)
Will look into my past recipes etc and get back---other baking experts will be here though, soooo hang in there.

Christmas is on the way---huh??? Haven't made these in years but I guess it's like riding a bike???
"Never eat more than you can lift" Miss Piggy
  Re: Best Sugar Cookies? by carolekv (Another set of quest...)
Carol, in no way, shape or form am I a baker/pastry person, but I think I heard/read about rolling the cookie dough out on sugar like using cornmeal for pizza dough, it acts like ballbearings...

Maybe someone who knows what they're talking about will be along. one comes up with ideas for you (which I know someone will!), you might take the easy way out and try this...

Drop Sugar Cookies ( )

1 pound shortening
18 ounces butter or margarine
2 large granulated sugar
5 ounces eggs (about 3 total)
4 teaspoons vanilla
30 ounces all-purpose flour
2 teaspoons cream of tartar
2 1/2 teaspoons baking soda
1/2 teaspoon salt

Cream fats and sugar, starting on low speed, progressing to medium, then high speed for 5 minutes. Use flat beater.

Add eggs and vanilla to creamed mixture and mix thoroughly.

Combine dry ingredients. Add gradually to creamed mixture. Blend well.

Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.

Bake at 375°F for 8-10 minutes.

"8 dozen"

NOTES : Cookies will be soft in center.

For jumbo cookies, use No. 20 dipper.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Best Sugar Cookies? by cjs (Carol, in no way, sh...)
I was thinking maybe you could use one of those baking mats, something like parchment paper.
Don't wait too long to tell someone you love them.

  Re: Best Sugar Cookies? by carolekv (Another set of quest...)
I love baking, cookies in particular, but sugar cookies have ALWAYS given me trouble. Confession time...the last time I made them, I used a bagged mix. I don't know if it was the dough or that I used a silicone rolling pin and baking mat, but they came out great. Maybe someday I'll be able to make them from scratch.
  Re: Re: Best Sugar Cookies? by TwilightKitten (I love baking, cooki...)
Mine don't come out like I'd prefer either. When I was a kid, there was a recipe that mom used, and to me, they were the best sugar cookies to cut out and decorate.
Now it seems like every recipe is either not sweet enough, to dry, to hard.... What's up with that?? You would think that next to peanut butter cookies, they'd be the easiest to make!
Loving every moment of my life!!
  Re: Best Sugar Cookies? by carolekv (Another set of quest...)
This is the one I've made since I was about 10. I roll them out on my Silpat (needing very little flour), then bake on parchment. Be careful with your cutters, though, Silpat is made of fiberglass.

Sugar Cookies

400 degree oven


1/2 c shortening
1 c sugar
1 t grated lemon peel (or to taste)

Blend in:

1 egg
2 T milk
1/2 t vanilla

Sir together in another bowl:

2 c flour
1 t baking powder
1/2 t salt
1/2 t soda

Mix into shortening mix. To roll and cut, chill for about a half hour. Or, drop by cookie scoop (rounded teaspoon size) onto parchment, dip greased glass bottom into colored or plain sugar and flatten.

For rolled, bake 6-8 minutes, until set but not yet brown.
For dropped, bake 8-10 minutes.

Rolled and cut are great decorated with buttercream.

  Re: Best Sugar Cookies? by carolekv (Another set of quest...)
I am just getting into sugar cookie making and these taste real good. I think I had pretty good luck with them. I think refrigerating the dough is crucial and if you are re working it - put it back in to cool down. If I remember right I also tried rolling between wax paper/parchment paper or saran wrap. Don't remember exactly but I think that helped some. Good luck. Come Christmas time I can let you know 1st hand. I also baked them on the silpat.

These are good cookies.

* Exported from MasterCook *

Sugar Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Deserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
3 1/2 cups sifted all purpose flour
1/4 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup shortening
1 teaspoon vanilla
4 cups powdered sugar
4 tablespoons milk

Cream butter, sugar and vanilla. Add eggs on at a time, beat until light
and fluffy.

Blend in dry ingredients

Divide dough in half and chill for at least 1 hour.

Roll and cut in desired shapes.

Bake on greased sheets at 375 for about 6-8 minutes just until barely
browned on the edges. Cool for a few minutes before removing from pan.

FOR FROSTING: Cream first 3 ingredients, then add sugar and just enough
milk for desired consistency. Stir in food coloring.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8088 Calories; 398g Fat (43.7%
calories from fat); 63g Protein; 1089g Carbohydrate; 11g Dietary Fiber;
1381mg Cholesterol; 5361mg Sodium. Exchanges: 20 Grain(Starch); 2 1/2
Lean Meat; 0 Fruit; 77 Fat; 52 1/2 Other Carbohydrates.

NOTES : Works fine with out sifting flour.

Dough can be made ahead and kept in the refrigerator.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Best Sugar Cookies? by esgunn (I am just getting in...)
I think you might have a key there with the refrigeration part, Erin. When I do the Chocolate Gingerbread People, keeping the dough cold seems to make ALL the difference.
Empress for Life

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