Best-Rolled-Sugar-Cookies????

Baking By Charmed Updated 20 Dec 2009 , 4:02pm by verono

Charmed Posted 20 Dec 2009 , 4:45am
post #1 of 7

I just made cookies using the :best rolled sugar cookies:
http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx recipe and they didn't keep their shapes and were distorted! although they were yummy!! could it be because I baked them at 350 instead of 400? (baked for more than the required time) Has anyone else used this recipe?
Anyone has a cookie recipe which the cookies keep their shape?

6 replies
Thanksharla Posted 20 Dec 2009 , 8:30am
post #2 of 7

Here is the sugar cookie recipe that I always use. I got this from my friend Amy and everyone in my house love them. HTH

1 1/4 cups sugar
1 Tb vanilla
1 cup Butter flavored shortening
2 eggs
1/4 cup light corn syrup

3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mis together first 5 ingrediants. Set aside
Mix together remaining 4 ingrediants. Combine with first 5 ingrediants.
Divide into 2 balls.
Cover with plastic wrap sprayed with cooking spray.
Refridgerate at least 3 hours, works best if left overnight.
Roll out with rolling pin & cut into desired shapes.
Bake at 350 degrees for 7-9 minutes.

Tip: Sprinkle dough with flour as you are rolling it out.

verono Posted 20 Dec 2009 , 2:56pm
post #3 of 7
Quote:
Originally Posted by charmed

I just made cookies using the :best rolled sugar cookies:
http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx recipe and they didn't keep their shapes and were distorted! although they were yummy!! could it be because I baked them at 350 instead of 400? (baked for more than the required time) Has anyone else used this recipe?
Anyone has a cookie recipe which the cookies keep their shape?




I use it. I bake it at 400. But I use a little bit more flour (weight it).

Bluehue Posted 20 Dec 2009 , 3:20pm
post #4 of 7

Do you put your trays of cutout cookies in the fridge for 10 minutes or so before popping them in the oven?

I do no matter what recipe i use -
Stops them spreading thumbs_up.gif

Bluehue icon_smile.gif

Texas_Rose Posted 20 Dec 2009 , 3:22pm
post #5 of 7

It might be the eggs causing it to lose its shape...4 eggs seems like a lot.

I use the old Wilton recipe, the one that was in their yearbooks about 10 years ago.

1 cup butter, not softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
3 cups flour

Cream butter and sugar together, add egg and vanilla. Mix well, then add baking powder and flour. Do not chill dough. Bake at 400 for 6 minutes.

I use unsalted butter. I also add a teaspoon of Lorann's buttery sweet dough emulsion. I bake the cookies for 6 minutes on an insulated sheet, no matter what size the cookies are. They'll be pale white on top and the edges won't brown, but the underside will be very lightly browned. When you take them out, let them cool a little while on the baking sheet before you move them to a cooling grid.

Last time, I made all of my cutouts and put them on waxed paper on a cookie sheet in the fridge, and then did the baking. It worked a lot better than how I usually do it.

msulli10 Posted 20 Dec 2009 , 4:01pm
post #6 of 7

No Fail Sugar Cookies (NFSC) in the recipe section.

verono Posted 20 Dec 2009 , 4:02pm
post #7 of 7
Quote:
Originally Posted by Bluehue

Do you put your trays of cutout cookies in the fridge for 10 minutes or so before popping them in the oven?

I do no matter what recipe i use -
Stops them spreading thumbs_up.gif

Bluehue icon_smile.gif




I forgot to say I freeze my shapes until they are really hard before baking.
It's a wonderful recipe!

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