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Great Tasting Sugar Cookie Recipe? - Page 3

post #31 of 49
Quote:
Originally Posted by ddaigle View Post
 

I use a tablespoon everywhere that asks for a teaspoon.    A teaspoon is just not enough (in my opinion).   Especially Royal Icing.

ddaigle: interesting.  This is a 'must try'.  Much easier than adding it to the dough.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #32 of 49
I still put flavorings in the dough MB...put it in royal & dough
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #33 of 49
Quote:
Originally Posted by ddaigle View Post

I still put flavorings in the dough MB...put it in royal & dough

yes yes   I only mean that increasing the liquid in the dough, changes the consistency of the dough and has to be compensated for.  I don't ever mess with my recipe now that I've got one that is successful. Measure and weight everything exactly.

 

but..... adding more liquid extract to the RI, reducing the water, duh why didn't I think of that before.

cause You're the Sgt. and I'm the buck.....:duh:

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #34 of 49
Quote:
Originally Posted by ddaigle View Post

I love mine...I did not like the NFSC recipe.   To "floury" for me.   This is mine:

2 sticks butter
2 c. sugar
1T. Vanilla
1T. Almond
3 1/2 c. Flour
1/2 tsp salt

Yes....No baking powder or baking soda! 

I do not refrigerate the dough...I roll out immediately...but after they are cut out, I put the entire pan in the freezer for about 15 minutes...or while I'm cutting out the next tray.  They do not spread.

I have a commercial oven...so my baking time is different.    I bake at 350 and when my timer goes off...I look to make sure the "shine" is gone from the top of the cookie.   That lets you know they are done.


I loved your sugar cookie recipe! do you think I can exchange some of the flour for cocoa powder?? Thank you icon_smile.gif
post #35 of 49
I have seen recipes for chocolate sugar cookies though I have never made them so I don't know how much cocoa powder you would need to use. Maybe someone else can answer that or you could google chocolate sugar cookies and see what they use for their ratios
Let me know if you make them and how they tasted.

MB... You're a hoot!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #36 of 49
To clarify....I goofed earlier in this post & left out the eggs...pleas re-read....there should be 2 eggs
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #37 of 49
Quote:
Originally Posted by ddaigle View Post
 

Re posting adding the eggs.   Sorry folks.

 

2 sticks butter

2 c. sugar

2 eggs

1T. Vanilla

1T. Almond

3 1/2 c. Flour

1/2 tsp salt

 

Yes....No baking powder or baking soda!   Don't refrigerate dough.   Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven.   My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #38 of 49
I did a blind sugar cookie taste test with my hubby and neighbor and of course the one with the most ingredients won haha!! But it makes a nice large batch of cookies. I divide and roll between plastic before refrigerating
Modified from an allrecipes recipe
1 cup butter(softened)
1 cup margarine or shortening
2 cups sugar
6 egg yolks
4 whole eggs
2tsp vanilla (I like to add vanilla bean paste)
1tsp almond extract
7 cups flour
1tablespoon baking powder
1tsp salt
make a little birdhouse in your soul TMBG
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make a little birdhouse in your soul TMBG
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post #39 of 49

Holy Moly...that's a lot of eggs.   What is the texture of the baked cookie Rexy?

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #40 of 49
Very soft more cake like nice and stable for decorating! When I was making the taste test batches I knew this one would b the winner, just so I would have to separate all those eggs every time:grin:
make a little birdhouse in your soul TMBG
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make a little birdhouse in your soul TMBG
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post #41 of 49

That sounds like the Lofthouse sugar cookies that walmart sells...that everyone I know loves.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #42 of 49
Never had those ddaigle I'll have to see if my local walmart has them and report back if they r close to this recipe
make a little birdhouse in your soul TMBG
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make a little birdhouse in your soul TMBG
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post #43 of 49

ddaigle, I've never made scratch sugar cookies to decorate, I'm wondering how long these stay fresh? If I bake them tomorrow for Tuesday is that a no-no? I'm excited that I found your recipe! 

post #44 of 49

also, is that AP flour? 

 

Thank you! 

post #45 of 49

I'm getting confused, (well situation normal I suppose)  My 'sugar cookie' recipe is much different from my 'roll-out / cut-out' cookie recipe.

Sugar cookies are made into balls and rolled in granulated sugar.  They are softer in texture & puff up nicely.

Roll-out cookies are for cutting -out cookies with cutters or knives.   They are firmer & flat.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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