Tried and True, No Fail Sugar Cookie Recipe?

Here’s squillen’s sugar cookies. A lot of us like these 😋

creatingpostitnotes.blogspot.com/2010/02/almondine-sugar-cookies.html?m=1

I used this recipe for my cookies this year, and test baked it once before, and it’s perfect. Tasty, cookies bake perfectly.

www.cakecentral.com/recipe/2055/no-fail-sugar-cookies

I do let the dough rest and chill, then roll and cut out, and chill again before baking.

I would make THESE  sugar cookies from Sweet Sugarbelle. The powdered sugar in them makes them fluffier and softer. You don’t need to chill this dough, it can be rolled out right away and they hold their shape when baked. Most importantly they taste good. BUT— one thing I would do differently is to roll it out between two sheets of parchment paper instead of sprinkling added flour. The extra flour you add when rolling out the dough each time makes it eventually get tasteless and tough.

If your cookies are spreading a lot, there are a number of reasons why this can happen. Everything from not having enough flour mixed in, to the kind of butter you’re using, to creaming the butter and sugar too long, to having the cut cookies too close to each other on the baking sheet, using butter that is too warm, putting the cut cookies on a baking sheet that’s too warm, your oven temperature being off, all of these things can contribute to your cookies spreading. Honestly it’s all trial and error with your specific ingredients and oven.

Also, a lot of sugar cookie recipes are intentionally not very sweet because they are meant to be iced. Some of the sweetness comes from the frosting or sanding sugar you put on top, so if you are making a rolled out cookie and not icing them or putting sanding sugar on them, they’re probably going to be somewhat bland.

Good luck! I love making (and eating) sugar cookies. I’ve tried a ton of recipes and I think this one is the winner. Don’t be afraid to experiment with different extract flavors in the dough and in the icing. I personally like vanilla bean paste in my cookies and marshmallow flavoring in my royal icing, and people always rave about how my cookies taste.

This is from my mother's cookbook from the 1950s. I like it because it is not overpowering and does not need frosting.



SUGAR COOKIES
(from Never a Dull Meal Cookbook)

2 ¼ cups flour 1 cup sugar
2 tsp baking powder 1 egg- beaten
½ tsp. salt ½ tsp vanilla
½ cup butter ¼ cup milk

Cream butter and sugar. Add egg and beat until smooth.
Stir in flour. Add dry ingredients alternately with milk.
Roll out on floured board. Sprinkle with granulated sugar
and cut into shapes.
Put on greased cookie sheet. Bake 375…7 to 9 minutes until
lightly browned.

I’ve tasted and made many many sugar cookie recipes that never taste right. Finally found the perfect one — Betty Crocker Sugar Cookie Mix !!!! Totally awesome !! Add an egg & some butter - presto ! Best sugar cookie ever !

All my friends and family always beg for them !