I can't find a good sugar cookie recipe? Any help? Plus I found a rolled chocolate recipe but it calls for Coffee or choco liquor any way around this?

I have a really good sugar cookie ..
1/2 cup crisco, 1/2 cup blue bonnet margerine, 1/4 cup corn syrup
1TBSP of vanilla, 2 eggs, 1 1/4 cup sugar, 1/2 tsp salt, 1/2 tsp baking powder, 3/4 tsp baking soda , and 3 cup flour.. let set in frigerator for 2 hours... great for cut out sugar cookies with confectors glaze
hope that helps sorry if the spelling is bad its late
amanda

This is an excellent recipe from this website: http://kitchengifts.com/recipes.html

NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 8-dozen 3 cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

You know, I tried Wilton's recipe in one of their yearbooks and it was WONDERFUL!!!! If you have the yearbooks let me know, if not I will post it.

I have tried the kitchengifts.com recipe and the wilton. Both of them taste good, but the kitchengifts one is the best if you don't want your cookies to spread during baking. They retain their shape very well.

I know which Chocolate Cookie recipe you are talking about. I use it too, but I use 1 tsp. vanilla extract instead of the coffee.

Would you guys be willing to share the chocolate rolled cookie recipe that has coffee? I think I would enjoy that one. I use the no fail recipe for the standard cookie. I also have a pumpkin rolled cookie recipe but I haven't tried it yet.

Berta

I would love to have the rolled Chocolate cookie recipe and the pumpkin recipe... I usually just bake sugar cookies but and getting ready to venture out and make some different flavors for holiday sales.

Hi,

Here is the Pumpkin Rolled Cookies I have. My mom got it from a lady who had made them, but I have never made it. Let me know if you try it!

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup 100% canned pumpkin
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Mix shortening and sugars and beat until creamy. Add pumpkin and vanilla extract; mix well. Add dry ingredients and mix well. Chill dough for 30-60 minutes. Roll on floured surface and cut with cookie cutters. Bake in a 350ºF oven for 12-15 minutes, depending on the thickness and size of cookies.


Berta

I use this recipe for all my sugar cookies, I got it from a wilton cookie stamp years ago. I love it because the ingredients are simple, the cookies hold their shape very well, and they are not overly sweet, which is good when I am going to be icing them. You don't chill the dough either, so that is a time saver.

Butter Cookies
1 cup butter, softened ( I have used margarine as well)
1 cup sugar
1 egg
3 cups of flour

*when I double this recipe, I use 3 eggs instead. After beating, if the dough is too dry, I add a little water.

Cream together the butter and sugar. Add the egg, mix well. Add the flour one cup at a time, mixing well after each cup. Mix the last cup in by hand. Roll out to desired thickness for use with cookie cutters, or roll into a ball and flatten with a cookie stamp or the bottom of a glass that has been dipped in sugar.

Thanks blittle6


I found the chocolate recipe they are talking about at the site mentioned http://kitchengifts.com/recipes.html. Lots of other recipes there too.

I just have to say....I just walked in the door, hit this website and started stuffing my face with the "no-fail" cookies-I love them and so does everyone I give them to-try them

Thanks GMA!!

I use french butter with the higher butter content for these and charge accordingly. They really are butter cookies!
Basic Butter Cookies
Yields 4 dz.

Ingredients:
19 oz. flour
1 tsp. salt
1 lb. unsalted butter, preferably european, softened
1 ½ c sugar
2 eggs
3 tsp. Vanilla extract

Directions:
1.  In the bowl of mixer with paddle cream the butter and sugar until light and fluffy.
2.  Add eggs and vanilla
3.  Combine flour and salt and add to butter mixture. Beat until just combined.
4.  Remove dough from bowl and gather it into 2 disks, wrap in plastic and chill until firm.

To bake:
Preheat oven to convection 325.
1.  Roll out dough to 3/16 thick
2.  Cut out shapes and transfer to sheets about ¾ apart.
3.  Bake for 8 minutes, and then rotate pans.
4.  Bake for 3 minutes, switch racks and rotate
5.  Bake for 1 ½ minutes.
6.  Let cool before transferring to cooling rack.

The rolled chocolate cookies with the coffee are sooo good...I used instant coffee and just added water and heated in microwave....Don't know what it does for the cookies, but they are fantastic..

mine is not a recipe question. I'm going to be making alot of cookies for x-mas this year for gifts and such. I was wondering ... is it o.k. to freeze the cookies decorated with royal icing? or do I bake the cookies and a few days before unfreeze and decorate?

I wouldn't freeze the cookies already decorated as something happens to the royal icing when it starts to unthaw...It breaks down and goes soft! You can freeze the cookies and then decorate a few days before the event!

thanks for the reply Kiddiekakes.... that's what I thought ...but since I'm new to decorating I didn't want to make a mistake.