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best recipie for sugar cookies

post #1 of 61
Thread Starter 
Hi everyone...
I have attempted to make cookies twice n both rimes it turned in to a disaster at cutting time...fost time the dough was too sticky second time the dough had so many cracks in it thst I couldn't cut thr cookies. I'd like to think I'm getting better at my cakes but I want to do cookies now.
Is there a good sugar recipe and any advise or tips you can give me please?
I read somewhere that after the dough is ready I should cut immediately and then leave the cut outs in the fridge for an hour to firm up before baking
post #2 of 61

I've been searching for a sugar cookie recipe suitable for cut out cookies and doesn't spread when baked - I found this one on CC, posted by Jackie:  http://cakecentral.com/a/no-fail-sugar-cookies.

Hope this helps.

post #3 of 61
Thread Starter 
Thank you xxx
post #4 of 61

You need to adjust the moisture in your recipe - if the dough cracks, it is too dry, if it is sticky, it is too wet.  Did you follow the same recipe twice (to the letter) with completely different results??  Seems unlikely.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #5 of 61
Thread Starter 
Actually yes I did. I just left them to chill longer thr first was left for 2 hours the second overnight... icon_sad.gif
post #6 of 61

As cookie dough chills, the flour absorbs the moisture from the wet ingredients..  The longer it is chilled, the drier it gets. 

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #7 of 61
Thread Starter 
Ahh ok thanks hun x
post #8 of 61
Thread Starter 
@bakingformyboys do you know if thr flour mentioned in the recipie in the link u provided is self rsising flour or plain flour?!
post #9 of 61

I use the CC no fail recipe. with plain flour :-)

post #10 of 61

Hi chocaholikk

 

I use plain flour (also known as all purpose flour), as the ingredients include baking powder.  I'm just about to bake a batch of Halloween themed ones for our local school fete!

post #11 of 61
Thread Starter 
Thank u. I baked some last night and they tirned out great for a first time

They can onlt get better I guess
post #12 of 61
Thread Starter 
I thought thwy would be firm now...but I just picked one up and the ear fell off...they're so soft!! What csn I be doing wrong? help plz!!
post #13 of 61

Bake them longer??  How long did the recipe for call?  I usually bake sugar cookies to be decorated at 400 degrees for 5 to 6 minutes.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #14 of 61
Thread Starter 
The recipie said 180 degrees for 6-8 mins but then they went a chocolate brown colour...maybe coz I have a fan oven. So these 2 I put in at 160 for 10 mins...
post #15 of 61

Sorry, my temps were Fahrenheit.  I would try the higher temp for less time, just until light golden brown on the edges.  If you will be decorating them with icing, they can be a little "hard" after cooking, because the icing will soften them up again.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Reply

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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