Cookaholics Bulletin Board

The recipe in this thread is for a rolled cookie. Are you making some other recipe?

This is the recipe I always use, it is pretty popular around here.


Sugar Cookie Recipe
3 cups flour
1.5 teaspoon baking powder
1 cup butter(softened)
1 cup sugar
1 teaspoon vanilla extract
.5 tsp. almond extract.
1 large egg
large pinch salt
Mix all the wet ingredients and then add all the dry ingredients and let cool for 30 minutes in the fridge. Roll out the dough and cut out any shape you like. Bake at 350 F for about 6-7 minutes.
Notes:
They taste better when baked till a nice brown color is there. Great to freeze and decorate later. Have fun.
Keywords:
Cookie Christmas


Source

Susan Zimmermann
Servings/Yield

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Rating

The recipe I posted is for cut outs.

There are several variations using the same recipe that call for forming balls. Some of them are also very good.

If you are doing the foolproof holiday cookies from CI, I have only rolled and cut them. They hold shape really well. I don't use the glaze though - I do royal icing, or make them into mini linzer cookies.

Thanks, everyone. My printer wasn't working so I went to an old CI book and found the recipe, but it wasn't the recipe for rolled cookies. And I was in such a hurry , I posted hoping to get some quick feedback. I did end up using the one posted here, just got some flour, etc on my computer, which I was trying to avoid! Got them made and refrigerated before having to pick up my granddaughter, then we had fun cutting them out. 7 dozen now baked and ready to be decorated tomorrow by the kids.

btw, they turned out perfectly. thanks….

I had some struggles tonight with the foolproof cookie dough. It came out of the fridge super hard, and I would get it malleable, roll it, chill it again and when I cut it, it seemed to go from too cold to too warm (and falling apart) in about 3 mins. I only had decent luck by cutting the cookies much thicker than normal. The resulting cookies were very tasty but I will probably go back to my other recipe next year - this one just seemed too fussy for me.

Of course, the usual caveats apply - it is quite warm today. I was trying to accommodate by doing my cutting out with the parchment on top of a marble pastry board which was in turn sitting on an ice pack. Fussy.

--Lisa

I've not had the same issues, but we're generally well below freezing this time of year, so the house is a cool 67 degrees or so. I do recall one year though that my flour was so dry that I had to add 1/4 - 1/2 cup more liquid just to get the dough to hold together. I was swearing up a blue streak as it ruined much of my baking.

The temperature is 65º F in my kitchen this AM so I am confident that my butter cookie dough will warm to perfect rolling temperature in an hour or so. Unfortunately, a 40º brick will never stabilize at a perfect rolling consistency in an 80º kitchen. Letting the dough warm in a cooler helps.


If the weather is warm, I seldom try to make the dough a day ahead and plan on using it after the minimum time in the fridge.

I roll all of my cookies between two parchment sheets before I chill them. Then I cut them right out of the fridge. The scraps are then the perfect temperature for a re-roll, then back to the fridge. Rinse. Repeat.