I've tried the NFSC recipe and found it to be reliable and sturdy for decorated cookies but a bit hard and just ho hum as far as taste goes. I also tried a shortbread recipe that was very good but a little too crumbly and fragile for decorating.
Can anyone recommend a cookie recipe that's somewhere in between? I want the cookies to taste as good as they look!
Anyone have success with a moist cookie like molasses/ginger? Any problem with the RI on a moist cookie?
Thanks,
Cindy
The recipe I use is similar to the one you've tried, if I want them crispier I make them thinner, thicker if I want them softer. My daughter loves the loft house style with the sour cream. You have to refrigerate those after cutting to hold the shape but they work well for cookie bouquets. Soft and yummy at the same time. Let me know if you want to try either recipe.
The recipe I use is similar to the one you've tried, if I want them crispier I make them thinner, thicker if I want them softer.
Ditto - my recipe is similar but I roll them on the thicker side and don't let them bake to the point where they're hard. I also leave any baking soda/powder OUT of my recipe so that when I cut the shapes they come out basically the same size with no spreading out during baking.
If you want a little more flavor, add 1 tsp. lemon extract. Makes a really delicious sugar cookie.
Ok here's what I use Debbie's Recipe
Cream 2cups butter And 2 cups fine sugar in mixer.Add 4 eggs and 2 tbl Pure Vanilla ( I use a lot I know)
In a seperate bowl sift 5 cups flour and 2 tsp baking soda. Refrigerate.
Now you have to work fast with this dough, once you get the hang of it you got it. Take part of the ball I make 4 to go in refrigerator . Use one at a time put flour on board and on the ball and roll it out thin or thick as you like. For softer I bake at 325 for about 10-12 min Crisper 350 for 10 min I have used this recipe for 20 years and people love them. I also refrigerate these after they are cut to keep shape. These make about 6 dozen medium to large cookies.
Lofthouse Cookies from Copykat Recipes
1 cup butter 2 cups fine sugar 3 eggs 1tsp vanilla extract ( I use a table spoon) 1 tsp baking soda 1 tsp baking powder 1 1/2 cups sour cream 5=6 cups flour as desired for rolling consistancy.
Cream together butter and sugar beat in eggs and sour cream. Mix in dry ingredients. ( I take these ahead of time and sift into another bowl then add this bowl into the wet ingredients) Cover and refrigerate overnight. Bake at 425 8 min I never cook mine that high of heat but you try what works for you. My people like soft and half baked, hehehehehhe This recipe I work about the same as mine, it's a wet dough. Just keep adding flour till you get the consistancy you can work with, cut them out and refrigerate for about 15 min before baking. 
Don't fear the dough, some people us dough boards, but honestly once you get the feel you'll do fine!!!!!
I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.
http://www.recipezaar.com/White-Velvet-Cutout-Cookies-48000
HTH!
I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.
http://www.recipezaar.com/White-Velvet-Cutout-Cookies-48000
HTH!
I use a recipe very similar to that from my old Better Home and Garden's Cookbook. It's called "Cream Cheese Cut out Cookies"or something like that.
They do tend to lose the crispness of their shape though... Do you find that with the White Velvet recipe? And is it hard or soft?
Here is a Martha Stewart recipe that she put out years ago. I like it and have used it for years. Great consistency.
4 cups sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 pound (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 tsp vanilla
I have family and friends all over me at the holidays for my sugar cookies. Hope this helps.
Cricket0616 - does your receipe hold it's shape well? Do you refridgerate them after cutting before baking?
TIA
I actually really like the NFSC, but add a bit more vanilla to it for flavour.
My other fave shortbread (and gingerbread recipe actually) comes from a few of my favorite cake decorating books!! Peggy Porshen's Romantic Cakes and Pretty Party Cakes. I mention them on my blog under the mask decorated cookies here; www.sweetopia.net
Yes, you will need to refrigerate the cookies for a minimum of 30 minutes. I normally go for an hour. I will also, refrigerate after cutting to cookies out if they are not going directly into the oven.
jojo0676 wrote:
I really like this recipe. I almost always decorate these and add some flavor to the RI (raspberry, orange, almond, wedding bouquet) and they are always very good. You could always use something other than vanilla to flavor the cookie if you're not icing it.
http://www.recipezaar.com/Whit.....kies-48000
HTH!
I use a recipe very similar to that from my old Better Home and Garden's Cookbook. It's called "Cream Cheese Cut out Cookies"or something like that.
They do tend to lose the crispness of their shape though... Do you find that with the White Velvet recipe? And is it hard or soft?
I dont' think they lose their shape, I do refrigerate the dough well. They are a fairly hard cookie, I roll them fairly thin though, the thicker you roll I would think they softer they'll be.
Thanks so much! I've never heard of the loft house cookies, nor using sour cream in cookies. Can't wait till to try all of these ideas!
I have just found a really good recipe at http://blossomsugarart.com/
They have a free cookie decorating course with recipes for cookies and icing. Plenty of icing techniques as well as how to package your cookies! 
I got my Dobord yesterday... you ladies are making me want to make cookies!!
Just wondering if the OP (or anyone else) tried the recipes suggested, and what the results were? I'm shopping for a new cookie recipe, but don't want to waste my time trying 3 or 4 
I'm interested in Martha's and the one jojo posted at recipezaar - did anyone try either of those, and if so, what'd you think?
I've tried the NFSC recipe and found it to be reliable and sturdy for decorated cookies but a bit hard and just ho hum as far as taste goes. I also tried a shortbread recipe that was very good but a little too crumbly and fragile for decorating.
Can anyone recommend a cookie recipe that's somewhere in between? I want the cookies to taste as good as they look!
Anyone have success with a moist cookie like molasses/ginger? Any problem with the RI on a moist cookie?
Thanks,
Cindy
Anything with the word "rolled" in the title will work. Sugar cookies are often too soft but a "rolled" cookie dough is designed to hold its shape and not spread too much. Also those are the best recipes to doctor (add spices, or flavorings too.) Hope that helps some!
Has anyone tried "The Best Rolled Sugar Cookies" recipe on allrecipes.com?
I just wanted to know how it is and if you had any tips when using this recipe.
Thanks.
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