PrintSoft sugar cookies?
Does anyone have a soft sugar cookie recipe? I've tried a few, but I've yet to find that perfectly soft one I'm looking for.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
I like this one and use butter in place of margarine. From Recipezaar.
Cream Cheese Cut-Out Cookies Recipe #56407
I love this recipe because it is so easy to roll out, and the taste is
great. This is our favorite Christmas cookie recipe to make, but I
also make them for Easter and Halloween. Sometimes I ice them or just sprinkle with colored sugar while they bake. I always double this recipe for us.
by Aunt Paula
1 day | 1 day prep | 24 cookies
1 cup margarine
1 (3 ounce) package cream cheese
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
2 1/2 cups flour
1. Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
2. I like to chill dough over night or at least several hours.
3. Roll out chilled dough and cut in desired shapes with your
favorite cookie cutters.
4. Bake at 350° for 10 minutes.
5. Ice and decorate.
AriaB at 6:44PM on 03/12/08
I have been searching for the perfect Lofthouse-clone soft sugar cookie for years! I want a white wedding cake texture with an almondy, vanilla flavor. I just haven't had much luck. I've wondered if I should start with a white cake mix? I have other soft sugar cookie recipes, but not with "the" taste. I have a really good one with sour cream in them but they are drop cookies. Would you be interested in it or do you want a cut out?
frederika at 8:26PM on 03/12/08
@frederika-- Drop cookies are great! I'm interested in either, really. I'm more in it for the flavor/texture than decorating them. Thanks!
machellebelle at 10:54PM on 03/12/08
I make the Baking Illustrated recipe, but cut the cooking time by about 3 minutes. Just make sure to take them out of the oven when the edges are barely set, and the centers are very, very soft.
ChristineB at 11:23PM on 03/12/08
I make the Baking Illustrated recipe, but cut the cooking time by about 3 minutes. Just make sure to take them out of the oven when the edges are barely set, and the centers are very, very soft.
ChristineB at 11:26PM on 03/12/08
@machellebelle - I will post that for you tomorrow - promise! I need to look it up. It was a recipe that my mom made when I was a kid, many moons ago. I haven't made it in years, but it was easy and always turned out perfectly. We glazed them with icing of some sort. Mmmm, when I find the recipe, I'm going to make some too!
frederika at 11:31PM on 03/12/08
I've made this recipe twice...they are really, really good. Very soft and light.
2 1/4 cup all purpose white flour
1 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter (real unsalted)
4 ounces cream cheese
1 cup sugar
1 egg
1 teaspoon vanilla
-Cream the butter and cream cheese, then add the sugar, egg, and vanilla. Then add the rest of the ingredients.
-Refrigerate for two hours
-I basically make these as drop cookies but I'll form them to about 1/4 inch thick round cookies...so they cook pretty ;)
-Bake at 350 degrees for about 13 minutes
alyssazor at 11:53PM on 03/12/08
This is adapted from 'The Best Recipe' (which I highly recommend, and has yet to let me down), and gives very soft, light, cookies; I use almond instead of the original vanilla, but you could use both, too.
250g/9 oz all purpose flour (2 cups, if you don't have a scale)
1 tsp baking powder
0.5 tsp salt
230g/8 oz butter (2 sticks, in the US)
1 cup granulated sugar, plus another 0.25 cup in which to roll the cookies
1 large egg
0.5 tsp almond extract
**If you'll be setting the cookies sheets on racks in the oven (as opposed to racks that fit in shelf-wise), position them at the mid and low-mid positions in the oven.
Cream butter and 1 cup sugar until fluffy
Scrape down, then add egg and almond extract, and beat until combined
Add dry ingredients and beat until ingredients are just blended
**This is a good time to preheat the oven: 375F/190C
Put remaining sugar in a small bowl (a small, deep bowl makes less mess), form dough into balls using the tablespoon measure, and roll each ball in sugar (you can skip the sugar on a few, to see if you prefer them that way)
Place balls of dough on cookie sheet, about 2"/5cm apart
After first dipping the bottom of a wide glass (I actually use the bottom of a 1 cup measure) in the remaining sugar, gently flatten cookies to about 0.5"/1 cm thickness, or a little more
Put the cookies in the preheated oven; if you are using cookies sheets that rest in the oven brackets, set them at the mid and low-mid positions in the oven
Bake about 5 minutes, then reverse the positions of the two cookie sheets, and bake 5 or 6 minutes longer
Let cookies sit on the sheets for a few minutes before transferring them to a rack
These are also very tolerant of any experimental tweaks you might throw their way.
mongoose at 4:07AM on 03/13/08
@machellebelle - sorry this is late, but I promised and you know the better late than never part. Please forgive.
There is another soft cut-out I'm posting, as well. I found it in my mom's old (well-used, stained and rubber banded ) cookbook. I forgot she used to make it all the time back in the day. Enjoy them both.
Sour Cream Jumbles
1/2 c shortening
1 c sugar
1 egg
2 c ap flour
1/2 t soda
1/2 t salt
1/2 c sour milk ( sour your own using lemon juice or vinegar)
1 t vanilla (could sub almond or other flavoring)
400 degrees 10-12 min on lightly greased sheets. Ice w/ buttercream or a glaze when cool.
Soft Rolled Cookies (this recipe can easily be halved)
1 c shortening
2 c sugar
4 eggs
2 t vanilla
2 t grated lemon rind
1 c sour cream
5 c sifted ap flour
2 t baking powder
1 t baking soda
1 t salt
Cream shortening and sugar; add eggs and beat until light and fluffy. Add flavorings and sour cream; blend well. Sift dry ingred and stir in. Chill thoroughly. Roll 1/4 inch thick, using only open top metal cutters. Bake @ 375 degrees 8-12 min. Ice and decorate as desired.
frederika at 1:27PM on 03/16/08