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Great Tasting Sugar Cookie Recipe?

post #1 of 49
Thread Starter 
So in the last two weeks I've made sugar cookies twice - once using the NFSC recipe from this site and once using a variation of it I found on a blog. Both times the shapes turned out great but the cookies tasted terrible! And there seemed to be absolutely no lee way on baking time - I had to remake a batch of cookies because I left them in one min too long and they were hard as a rock and tasteless (it's not like I burned them-I would understand a poor taste if that was the case). Of the batches that turned out 'good' several of my students threw the cookies away because they didn't like them (and I even topped them with Wilton recipe buttercream to try and get them to taste better...).

So I'm wondering if anyone has a sugar cookie recipe that both tastes good and doesn't spread too much? I LOVED LOVED LOVED decorating them but I can't bear to make another batch of cookies that, when decorated, look great but taste terrible. Thanks!!!
post #2 of 49
I found a recipe on allrecipes years ago, fiddled with it, and haven't needed to use another one since. I have tried a few, for family functions, but I always go back to my old standby.
Maybe you could try using more flavoring in your batch. I almost never use almond extract in my cookies. Just double fold vanilla. My recipe also uses a few ounces of cream cheese.
I haven't tried the NFSC recipe from here, so I can't speak to its baking or flavor.
post #3 of 49

I love mine...I did not like the NFSC recipe.   To "floury" for me.   This is mine:

 

2 sticks butter

2 c. sugar

1T. Vanilla

1T. Almond

3 1/2 c. Flour

1/2 tsp salt

 

Yes....No baking powder or baking soda! 

 

I do not refrigerate the dough...I roll out immediately...but after they are cut out, I put the entire pan in the freezer for about 15 minutes...or while I'm cutting out the next tray.  They do not spread.

 

I have a commercial oven...so my baking time is different.    I bake at 350 and when my timer goes off...I look to make sure the "shine" is gone from the top of the cookie.   That lets you know they are done.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #4 of 49
No shine, eh? I've actually never heard that one - I always go by the "golden edges". I'm going to check for that next time I bake cookies. icon_smile.gif

Oh, and I use a recipe I got off the internet - it tastes really good and doesn't spread much (I like to cut them thick and make sure they are chilled before baking).

http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/
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post #5 of 49

Yes....Brandi...that "no shine" thing is pretty cool.   I can't see the edges in my oven...but I can see the tops..so that is what I use to determine if they are done. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #6 of 49
Quote:
Originally Posted by lisaelanna View Post

So in the last two weeks I've made sugar cookies twice - once using the NFSC recipe from this site and once using a variation of it I found on a blog. Both times the shapes turned out great but the cookies tasted terrible! And there seemed to be absolutely no lee way on baking time - I had to remake a batch of cookies because I left them in one min too long and they were hard as a rock and tasteless (it's not like I burned them-I would understand a poor taste if that was the case). Of the batches that turned out 'good' several of my students threw the cookies away because they didn't like them (and I even topped them with Wilton recipe buttercream to try and get them to taste better...).

 

I definitely think you did something wrong making that recipe. I just made it twice this week for the first time ever and I didn't have any similar issues you did. I will rave over this recipe just like the masses here have.

 

I think you must have measured your flour wrong, got it too packed into the cup. If you weigh your ingredients you'll never have that problem.

post #7 of 49
Thread Starter 

@Stiches - Thanks for the suggestion, but I converted all of the volumetric measurements to weights (except the vanilla), so I know that my ingredient additions were pretty precise.  I also have a thermometer in my oven, so I know that the temperature was correct (according to the recipe) also. Not sure what else the problem could be other than the recipe itself...maybe the brand of ingredients?  I'm using the organic flour and unsalted butter available from Costco and C&H brand sugar.  But I've made a bunch of wedding and birthday cakes with those same ingredients and been very happy with them (although I'm sure cookies are a different beast).  I did leave out the baking soda to avoid spreading...maybe that played a role.  Whatever it is, I think I'm just going to try some different recipes or maybe add more flavoring rather than try to tweak this one that's not working.

 

@ddaigle @BrandisBaked : thanks for the recipes - looking forward to trying them out soon! :)

post #8 of 49
Leaving out the baking soda will effect the cookies. Baking soda aids in browning, so if you baked the cookies 'until golden on the edges,' they were WAY overbaked.
post #9 of 49

I tried a lot of sugar cookie recipes and this is a favorite for taste and it doesn't spread.  She also has a great chocolate cookie that doesn't spread.

 

The Vanilla Variation LilaLoa-

 http://www.lilaloa.com/2012/04/vanilla-variation.html

 

1 cup butter or 2 sticks               (1 stick for half batch) 

1 1/2 cups sugar                           (3/4 C for half batch)

2 eggs                                             (1 egg for half batch)

1 teaspoon vanilla- *see note  (2 tsp.)

1 teaspoon orange (or almond) extract  (2 tsp.)

3/4 teaspoon salt                         (1/4 tsp. + 1/8 tsp. if you half the batch)

3/4 teaspoon baking powder     (1/4 tsp. + 1/8 tsp. if you half the batch)

4 C if you refrigerate the dough or 4 1/2 cups flour if your roll them out right away.

                                                          (2C if you refrigerate or 2 ¼ C if you roll out right away-half batch)

 

Cream butter and sugar together. Add eggs, vanilla, and orange extract. Mix well. Add baking powder and salt and mix again. Add flour 1 cup at a time. Again, IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough immediately-- stop at 4 cups of flour. Roll out on a lightly floured surface to 3/8 inch thick. Bake at 375 F for 7 minutes. Eat and enjoy. Repeat as necessary.

Try baking at 6-6 ½ minutes next time, for ¼”.

 

* I (author) use butter that is only slightly softened. Mostly because I don't have the foresight to get it out until EXACTLY when I need it. This recipe is perfect for that. Get your butter out first and then gather the rest of your ingredients and you should be good to go.

** I  doubled the flavoring and thinks it lacks flavor, so increase flavoring.  I used equal parts vanilla and almond extract.

 

 

post #10 of 49
I use the one from the cake journal site.
post #11 of 49
Quote:
Originally Posted by IAmPamCakes View Post

Leaving out the baking soda will effect the cookies. Baking soda aids in browning, so if you baked the cookies 'until golden on the edges,' they were WAY overbaked.

 

Just a quick note, those cookies call for baking powder not soda. Soda makes things spread more than powder.........so that will effect your results.

post #12 of 49

I am not fussed on the NFSC cookies either.  I agree that they are bland.  I have been adding lots of flavour to my royal icing to jazz them up but I might try one of these recipes.  Thanks guys.

post #13 of 49

I use a tablespoon everywhere that asks for a teaspoon.    A teaspoon is just not enough (in my opinion).   Especially Royal Icing.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #14 of 49

I use Bake at 350's recipe for sugar cookies. The only thing different that I do is use unsalted butter so I can control the amount of salt (and I like mine a little salty) and I use all Vanilla because I don't like almond.  When they first come out of the oven, they are a little dry and "floury" tasting, I stick them in the freezer because I feel that it changes the texture of the cookie, making it less dry and more dense.  Usually freezing would dry out, but it does the opposite for this cookie.  And EVERYONE loves them!

post #15 of 49
Quote:
Originally Posted by ddaigle View Post
 

I love mine...I did not like the NFSC recipe.   To "floury" for me.   This is mine:

 

2 sticks butter

2 c. sugar

1T. Vanilla

1T. Almond

3 1/2 c. Flour

1/2 tsp salt

 

Yes....No baking powder or baking soda!

 

I do not refrigerate the dough...I roll out immediately...but after they are cut out, I put the entire pan in the freezer for about 15 minutes...or while I'm cutting out the next tray.  They do not spread.

 

I have a commercial oven...so my baking time is different.    I bake at 350 and when my timer goes off...I look to make sure the "shine" is gone from the top of the cookie.   That lets you know they are done.

 

I am going to try this, this weekend.  I usually only bake cookies for my family but lately have gotten a ton of orders in for Halloween cookies...and I'm having trouble finding a recipe that tastes great and does NOT spread.

No his mind is not for rent, to any god or government...

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No his mind is not for rent, to any god or government...

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