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Great Tasting Sugar Cookie Recipe? - Page 2

post #16 of 49

For me, the whole point of baking a sugar cookie verses a chocolate chip, oatmeal, etc... is that, it IS bland. I include it on sweets tables for the fussy eaters and kids who want to eat something pretty, but plain. I make macaroons and tons of other options for the people who like good baking.

 

But I do agree about punching up the flavor if it's served as a stand alone. Don't forget oils, like lemon, orange, peppermint work really well in flavoring cookies in addition to your standard extracts.

post #17 of 49

Paperfishies....let me know how they turn out. 

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 #18 of 49

I agree with the LilaLoa recipe -- I've tried both of her vanilla recipes and the chocolate and they are great!  They don't spread and are perfect for decorating!

post #19 of 49
Quote:
Originally Posted by ddaigle View Post

Paperfishies....let me know how they turn out. 

Are there no eggs in your sugar cookie recipe?

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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post #20 of 49
Crap....sorry ..2 eggs
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 #21 of 49
No problem. I wanted to make sure, I added two eggs!!! They taste delicious! I love them!

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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post #22 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.

 

 

Quote:
Originally Posted by BrandisBaked View Post

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/

 

Do your cookies keep the shapes with your recipe?

post #23 of 49
They so not spread. Again. I freeze the cut outs for about 15 min then go straight to the oven.

Paperfishies...I'm glad u used 2 eggs. The recipe I left only used 1.
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!
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post #24 of 49

Re posting adding the eggs.   Sorry folks.

 

2 sticks butter

2 c. sugar

2 eggs

1T. Vanilla

1T. Almond

3 1/2 c. Flour

1/2 tsp salt

 

Yes....No baking powder or baking soda!   Don't refrigerate dough.   Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven.   My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie. 

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 #25 of 49
Quote:
Originally Posted by cakelove2105 View Post



Do your cookies keep the shapes with your recipe?
I made ddaigle's recipe tonight and they kept their shape perfectly and they tasted wonderful! This will be my go to sugar cookie recipe from now on...I even added some pumpkin pie spice to make pumpkin spice sugar cookies.

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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post #26 of 49
Quote:
Originally Posted by ddaigle View Post
 

Re posting adding the eggs.   Sorry folks.

 

2 sticks butter

2 c. sugar

2 eggs

1T. Vanilla

1T. Almond

3 1/2 c. Flour

1/2 tsp salt

 

Yes....No baking powder or baking soda!   Don't refrigerate dough.   Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven.   My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie. 

 

When you say Almond, do you refer to almond extract (flavor)?

post #27 of 49
Quote:
Originally Posted by Paperfishies View Post


I made ddaigle's recipe tonight and they kept their shape perfectly and they tasted wonderful! This will be my go to sugar cookie recipe from now on...I even added some pumpkin pie spice to make pumpkin spice sugar cookies.

 

I definitively  going to try it. Thanks Paperfishies.

post #28 of 49

I use Almond extract...I buy the clear by the gallon because of my butter cream, but the regular almond extract (dark) will work. 

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!
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post #29 of 49
Quote:
Originally Posted by ddaigle View Post

Re posting adding the eggs.   Sorry folks.

2 sticks butter
2 c. sugar
2 eggs
1T. Vanilla
1T. Almond
3 1/2 c. Flour
1/2 tsp salt

Yes....No baking powder or baking soda!   Don't refrigerate dough.   Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven.   My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie. 
post #30 of 49
ddaigle

Thank you soo much for your recipe!
I was about to give up on sugar cookies until I found your recipe. Its so easy and I love that you dont have to freeze the dough for hours ( I not good at waiting at ALL). I even reused the left over dough several times and they came out perfect.
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