are you talking about sugar cookies : roll dough into balls, roll balls in sugar, bake.
or roll out dough & cut out cookies?
http://allrecipes.com/video/2652/easy-sugar-cookies/detail.aspx?prop24=RD_VideoTipsTricks
AI like the No Fail Sugar Cookie. You can find the recipe through the search box. I think the thickness of the dough lends to it's "durability". 1/4" or even a little less would be pretty substantial. I find they still yield to the bite after a week or two but it's the royal icing that gets really hard. MBalaska has been experimenting with some different kinds of recipes recently maybe on of her Springerle recipes is what you want.
Good luck!
http://www.cakecentral.com/a/no-fail-sugar-cookies
http://www.cakecentral.com/a/toba-garretts-glace-icing
try making this recipe but without the baking powder and don't put ALL of the flour in it will soften the cookie a bit., and use the corn syrup glaze icing:
No Fail Sugar Cookies - NFSC
Ingredients
- 6 cups flour 3 tsp. baking powder 2 cups unsalted butter 2 cups sugar (white granulated) 2 eggs 2 tsp. vanilla extract or desired flavoring (I like almond myself) 1 tsp. salt
Instructions
- 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 F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.
Toba Garrett's Glace' Icing
Ingredients
- 1 lb. confectioners' sugar 3/8 cup milk 3/8 cup light corn syrup flavoring as desired
Instructions
- In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
- Divide to flavor and add color.
I know that the sugar cookie recipe from my top post does not roll the dough in sugar, but I do it and it gives them a lovely crisp crust with a soft interior. I don't use colored sugar unless if I color the dough to match. I think it looks like the cookies have blemishes when they are put on white cookies. It isn't something that I take photos of, but gold, red, green, blue colored sugar cookies with matching sugars are quite adorable.
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