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Sugar Cookie Recipe That Won't Spread

post #1 of 18
Thread Starter 
Anyone know of a tried and true sugar cookie recipe that tastes great as well as doesn't spread and keeps its shape?

I've tried two recipes this weekend and have been disappointed. icon_cry.gif

Thank you in advance for any help.
post #2 of 18
It's funny, the NFSC recipe on this forum always made cookies that would spread for me. I like the Karen's cookies recipe!
http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe01

Give it a try!
post #3 of 18
I always use the NFSC recipe and if you cut back on the baking powder (i use 1 tsp) you should be fine. And this cookie is so versatile in that you can add any number of extracts/flavors and have the cookies as you like.
post #4 of 18
I also love the karens cookie site. love the icing , etc.
post #5 of 18
I use this one:

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx

But I up the flour to just over 5 1/2 cups, and halve the baking powder. Delicious!
post #6 of 18
I agree with mcaulir and JRAE33, cut down on the leavener in any favorite sugar cookie recipe.Or use a shortbread recipe, since these typically have no leavener.

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post #7 of 18
You can really use any cookie with the word "rolled" in front of it (and cut out the leavening if you wish). Those kinds of cookies are designed to be rolled out and used with cutters so they don't spread. Hope that helps! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #8 of 18
I use lilaloa's recipes for vanilla and chocolate sugar cookies. They're on her blog, just google lilaloa. The chocolate ones taste like brownies! They don't spread at all... I cut them pretty close together and slid the parchment I rolled them on right on to the cookie sheet and baked. I was so surprised that they looked the same as they did when I put them in, except baked!
post #9 of 18
I cut the baking powder in half and freeze the cookies, then bake them frozen. It's still hit or miss though. Hope this helps! - Helen
post #10 of 18
I use Sweetopia's sugar cookie recipe found here: http://sweetopia.net/2009/12/sugar-cookie-recipe/
But I cut out the baking powder entirely. She also has great tips on how to handle the dough to minimize spreading.

My general rules are:
- Make as few scraps as possible. The more you re-roll and handle the dough, the worse it will spread
- Bake dough that has been chilled for as long as possible (she recommends over an hour to overnight if I remember correctly.. I am usually in too much of a hurry for that, but I find the longer, the better)
- Make thinner cookies. I have noticed that when I bake thicker cookies, the bottoms spread out from under the cookie. Not pleasant.

And in a pinch, when a cookie has spread too much, I just re-cut it with the cutter when it first comes out of the oven. Not really a great solution but it works as a last minute fix.
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post #11 of 18
Quote:
Originally Posted by kattasaurus

And in a pinch, when a cookie has spread too much, I just re-cut it with the cutter when it first comes out of the oven. Not really a great solution but it works as a last minute fix.


Thanks kattasaurus. This tip works well when making pieces for gingerbread houses.

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post #12 of 18
Lilaloa's chocolate and vanilla sugar cookie recipes are an absolute JOY to work with absolutely no spreading and they taste GREAT!
post #13 of 18
I use Rose Levy Berenbaum's rolled cookie recipe called Traditional Rolled Christmas cookies from her book. No spreading at all and a shelf life of several MONTHS.
FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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FINALLY...I got a few cakes uploaded. Feel free to critique...more coming.
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post #14 of 18
I make NFSC - only I weigh the flour. I did 4.25 oz per cup called for and they turn out AMAZING.
post #15 of 18
I use Sweetapolita's recipe which is similar to Sweetopia's as suggested above. Sweetapolita (and I) do not use any baking powder. My cookies are delicious and do not rise or spread. I have even placed my cookie cutter on top of the baked cookie to confirm that they haven't spread much and they don't.

I do refrigerate my dough when I have mixed everything and when I have rolled it out to cut shapes, and for a minute or two in the freezer prior to baking. May be a bit time consuming but the results are worth it to me.
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