What Is Your Favorite Cut Out Cookie Recipe?
Baking By midwestmom Updated 27 Mar 2010 , 5:37am by endymion
I usually go to the cake decorating forums but I would like to try cookies. I want to decorate sugar cookies for Easter. What is your favorite recipe to use? I've been searching the forums and not reallly finding anything on specific recipes. thanks! Also, I'd love to have some tips on decorating, or point in the right direction. thanks!
midwestmom - welcome tot he world of cookies - you'll soon be hooked, I'm sure!
Here are a few threads about cookies to get you started, including some about the most popular recipes for dough (NFSC, Penny's, modified NFSC)and decorating mediums (RI, fondant, rolled butter cream, glace).
Antonia74s article
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
cookie recipes
http://cakecentral.com/recipes/2055/no-fail-sugar-cookies
http://cakecentral.com/recipes/3993/pennys-cookies
glace &/vs. royal
http://www.cakecentral.com/cake-decorating-ftopict-623143.html
http://www.cakecentral.com/cake-decorating-ftopict-623816.html
http://www.cakecentral.com/cake-decorating-ftopict-668349-.html
hope those help get you started. Everyone here is very helpful. Any questions, just ask!
My favorite recipe is this one:
http://allrecipes.com/Recipe/Soft-Sugar-Cookies-V/Detail.aspx
I add an extra 1/2 to 1 cup sugar, roll to 3/8 inch, and decrease oven temp to 325. And of course increase baking time! These cookies spread the least for me out of all the recipes that I've tried.
My favorite recipe is this one:
http://allrecipes.com/Recipe/Soft-Sugar-Cookies-V/Detail.aspx
I use those, too. Yummy!
I was about to ask Confectionsofahousewife the same question because I use that recipe and add flour instead of sugar. I also decrease or omit the baking powder. Although I LOVE that recipe, I'm trying the modified NFSC recipe this weekend. I can't wait...I look for any reason to bake sugar cookies!!!!
I like the allrecipes recipe too, w/ the same changes. Confectionsofahousewife, do you add that extra sugar, or did you mean flour?
Ack! I meant flour! I can't imagine what ane xtra cup of flour would do. Sorry 
I was about to ask Confectionsofahousewife the same question because I use that recipe and add flour instead of sugar. I also decrease or omit the baking powder. Although I LOVE that recipe, I'm trying the modified NFSC recipe this weekend. I can't wait...I look for any reason to bake sugar cookies!!!!
What's the modified nfsc? I have tried the nfsc recipe and found that my cookies spread badly!
I was about to ask Confectionsofahousewife the same question because I use that recipe and add flour instead of sugar. I also decrease or omit the baking powder. Although I LOVE that recipe, I'm trying the modified NFSC recipe this weekend. I can't wait...I look for any reason to bake sugar cookies!!!!
What's the modified nfsc? I have tried the nfsc recipe and found that my cookies spread badly!
It uses pudding mix and a couple other changes. I'll try to attach the link...
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc
Thanks so much everyone. I still haven't located the antio's royal icing recipe but I'll keep searching. I can't wait to give cookies a try!
It's called by Antonia74.... I think there's a link at the end of her cookie tutorial.
I like the NFSC recipe and use it frequently, but my all-time favorite is a cream cheese sugar cookie recipe that came with a cookie cutter I once bought.
Cream Cheese Sugar Cookies
1 cup butter or margarine
1 8-ounce package cream cheese, softened
2 cups sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
3 1/2 cups all-purpose flour
Wooden sticks (optional)
Icing (optional)
In mixing bowl beat butter or margarine and cream cheese with electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in egg, vanilla, and almond extract, Beat in as much flour as you can with mixer. Stir in any remaining flour with wooden spoon. Divide dough in half. Cover and chill for 3 to 4 hours
or till easy to handle.
On highly floured surface (I use half flour, half powdered sugar) roll each portion of dough to 1/4-inch thickness. Using cookie cutters, cut dough into desired shapes. Place 1 inch apart on ungreased cookie sheet. If desired, tuck a wooden stick (dipped in egg for better adhesion) under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick.
Bake in a 375 degree oven for 8 to 10 minutes or till edges are firm and bottoms are very lightly browned. Carefully remove the cookies and cool on wire rack. If desired, decorate cookies with icing. Makes about 24 large cookies.
Recipe Source: Better Homes and Gardens HEART & HOME COLLECTION, SPRING RECIPE SAMPLER by Hallmark.
I also use the Allrecipes with extra flour and if I want Choc cookies, I add 1/2 cup cocoa rather than the 1/2 flour. They taste like brownies to me!! YUM!!!!
Do the cream cheese sugar cookies spread?
Very little if properly chilled. These cookies were made with that recipe and then covered with fondant:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1158886
I believe I did roll the fondant slightly after I applied it to the cookies, to help it get all the way to the edges, but it didn't take much.
Oh! I should mention that the cream cheese cookies will seem very "mushy" when they first come out of the oven, but will firm up when cooled.
I usually bake them on parchment paper on a flat cookie sheet (no edges)and then slide the whole thing off onto the cooling rack when they come out of the oven.
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