Cookie Musings

Baking By gilpnh Updated 28 May 2005 , 7:26am by rachelj

gilpnh Posted 14 May 2005 , 6:31pm
post #1 of 5

I am making cookies for graduation this week and thought I would play around a bit. I used to different recipies, I am looking for the roll out sugar cookie no chill recipies.

First I tried the recipie from Karens Kitchen website. Not as sweet as wilton but keeps its shape nice and rises a little

Wilton has great flavor, the best, but spreads to much.

I roll out all my cookies and dunk my cutter in powdered sugar, it really helps. Also I greased my sheets in Crisco as it is supposed to not spread so much.

Any other thoughts or recipies that taste as good as Wiltons but dont spread as much?


4 replies
Loucinda Posted 14 May 2005 , 6:40pm
post #2 of 5

One thing I have learned about cut-out cookies is that if you use Crisco instead of butter or marjarine, they will hold their shape much better. I use a recipe with sour cream in it and they turn out real nice. I can post it if you would like.

gilpnh Posted 14 May 2005 , 9:13pm
post #3 of 5

Please Do Post the recipie, I am on a manhunt for the perfect sugar cookie rollout recipie that dosnt have to be chilled.

Loucinda Posted 14 May 2005 , 9:20pm
post #4 of 5

Sour Cream sugar Cookies (no dough chilling required!)

3 cups sugar
1 cup butter ( I use butter crisco here)
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 teaspoons vanilla
3 eggs
about 8 cups of flour

Cream sugar, butter, eggs, sour cream and vanilla. Combine all dry ingredients (except flour) and mix into wet ones. Add flour a cup at a time until it is a rollable dough. (depends on the humidity of where you are as to how much you will use) Roll to 1/4" thick and cut. Bake on greased cookie sheet at 350 for about 10 min. - they are done when they just start to get light brown around the edges. This makes quite a few dozen cookies.

Everyone always likes these cookies, I hope you enjoy them!!

rachelj Posted 28 May 2005 , 7:26am
post #5 of 5

I have used the WIlton recipe, but after I cut out the cookies, I put them in the freezer for about 5-10 minutes, then on the cookie sheet. This stops them from spreading.

Hope this helps!

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