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How could this sugar cookie recipe work the way it was published?

post #1 of 11
12/17/12 at 5:16am
Thread Starter 

I'm just trying to understand how this recipe could ever work the way it was listed.

 

This is the 2nd time this has happened. This recipe was posted on Taste of Home and has many good ratings. I've seen similar sugar cookie recipes with similar ratios of eggs and butter to flour.
When I made this recipe, in order to be a rollable, dough I needed to add 3 additional cups of flour. Using only the 31/2 cups listed below, - the dough was no where  rollable - it was more like a batter than a dough. I followed the recipe exactly.
I just don't know how the author or anybody else could produce a dough out of this. Any ideas?

Thanks for any ideas.

1 cup butter, softened
1-1/2 cups Granulated Sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

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post #2 of 11
12/17/12 at 7:04am

This is not a recipe for rolled cookies.  Not even if you chill for a week first.

 

I use almost this exact recipe for cookies that are rolled by hand into balls, rolled into sugar, and pressed flat onto cookie sheets.  They are delicious tender soft cookies that keep well.

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post #3 of 11
12/17/12 at 7:18am
Thread Starter 
Quote:
Originally Posted by BakingIrene View Post

This is not a recipe for rolled cookies.  Not even if you chill for a week first.

 

I use almost this exact recipe for cookies that are rolled by hand into balls, rolled into sugar, and pressed flat onto cookie sheets.  They are delicious tender soft cookies that keep well.

 

Hi BakingIrene,

 

This is what I don't understand. The receipe direction say to "

  • Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter."

 

 

Here is a link to the actual recipe.

http://www.tasteofhome.com/recipes/Sour-Cream-Cutout-Cookies

 

I just don't get it.

thanks,

Julie

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post #4 of 11
12/17/12 at 7:28am

The key word is "heavily" floured and they mean HEAVILY...enough to add another cup of flour to the batch.  

 

That makes for pretty bad cookies. IMHO.

 

If you want to bake them the other way, my recipe also calls for 1/4 teaspoon nutmeg to be added with the vanilla.

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post #5 of 11
12/17/12 at 3:12pm
That is the same recipe from Karenscookies.net. she uses them as cut outs. I just made this but haven't rolled them out yet as they still chilling.
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post #6 of 11
12/17/12 at 3:19pm

I was just going to ask if the OP is making them and chilling them. There are all kinds of difficult-to-work-with dough. It's hard, but it's still possible to roll them out. Among my hardest to work with are rugelach dough and sablés.

 

I make these sablés with caramel glazing in a mixer, and even after chilling the dough I have to be careful with it. I have to roll between two sheets of parchment paper.

 

http://www.cherrapeno.com/2010/03/sables-with-caramel-glaze.html

 

I might try your sugar cookie recipe! Galliesway, let me know how it goes?

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post #7 of 11
12/17/12 at 3:38pm

I suppose there is always the issue of how much flour one gets into a measuring cup using different methods.

 

However, when I go looking for a reliable cookie recipe, I go to allrecipes.com 

 

http://allrecipes.com/Recipe/Sour-Cream-Cut-Out-Cookies/Detail.aspx?prop24=RD_RelatedRecipes

 

where you will see that for rolled cookies, there is much less sour cream and egg for the same amount of flour.

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post #8 of 11
12/17/12 at 3:43pm

Thank you for the recipe, BakingIrene. I'll check them out later. I weigh all my ingredients in grams, and put recipes in a spreadsheet to compare once they're in grams, so I'll check this one too!  Thanks again.

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post #9 of 11
12/21/12 at 9:52am

imagenthatnj~ they taste fantastic, rolled out not too bad... chill....chill and flour in between. I am not a cookie baker by any means. Trying my hand at and in it for the memories with my kiddo

 

 

700

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post #10 of 11
12/21/12 at 9:57am

Thank you for reporting back! I love baking cookies and once I get them right, I translate the recipe to Spanish, send to my sister in South America, who sells packages of cookies to a bakery. Thanks again!

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post #11 of 11
12/21/12 at 10:04am

Took me forever to find the time to actually make them. The blizzard we got yesterday was the solution. icon_biggrin.gif I love CC for wealth of info & sharing tips & recipes!

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