Sugar Cookie Recipe

Here are some sites that have sugar recipes. I have used some of these recipes for my cookies and they turned out great.

 

http://www.sweetsugarbelle.com/

http://www.hanielas.com/2013/0...cut-out-cookies.html

http://www.glorioustreats.com/

 

Most sugar recipes use the same ingredients.  The difference I have seen is whether the dough needs to be refrigerated or rolled out and baked after dough has been made.  I have seen some recipes call for powder sugar vs. granulated sugar.   It is matter of preference at the end.

 

Hope that helps. :-)

 

 

I have attached the recipe I use.  Two years ago, I went to a bridal shower where the aunt of the bride had made decorated sugar cookies as a party favor (they were flowers).  Those cookies were the best sugar cookies I had ever ate!  Those cookies are the reason for my addiction to decorating sugar cookies!! LOL! I love this recipe and people tell me it is the best sugar cookie they have ever tasted and I agree!!  Let me know if you have any problem opening the attachment.  I could e-mail the recipe to you if needed.  Enjoy!

Attachments

Originally Posted by Heena:

Here are some sites that have sugar recipes. I have used some of these recipes for my cookies and they turned out great.

 

http://www.sweetsugarbelle.com/

http://www.hanielas.com/2013/0...cut-out-cookies.html

http://www.glorioustreats.com/

 

Most sugar recipes use the same ingredients.  The difference I have seen is whether the dough needs to be refrigerated or rolled out and baked after dough has been made.  I have seen some recipes call for powder sugar vs. granulated sugar.   It is matter of preference at the end.

 

Hope that helps. :-)

 

 

Thank you so much. Can't wait to try the recipe. 

Lately, I have been using the Haniela recipe, which is very close to the Glorious Treats recipe (both linked above,) but I keep finding them too sweet when I add the RI. So, I'm going back to my great-grandmother's recipe, which is also about the same as those two cookie recipes except with half the sugar (half a cup instead of a whole cup per 2 sticks of butter and 3 cups of flour, 1 egg, 1 tsp vanilla and 1/2 tsp baking powder.) It's what I grew up on, so I guess it's true that one tends to go back to her roots. 

My recipe is an adaptation of Ethel's Sugar Cookies from the Betty Crocker spiral cookie book from the 60's. It's a soft cookie, not a shortbread. 3 sticks of butter, 2 cups granulated sugar, 4 eggs, 3 tsp vanilla extract, 2 tsp vanilla paste, 5 cups of flour, 2 tsp baking powder and 2 tsp salt. I like to refrigerate it overnight. Don't be timid with it, you can knead it and reroll it with no change in taste or texture. I use the extra vanilla in the cookie and I don't flavor my RI. I think it's a great balance of flavor and sweetness, crunch and soft.

Originally Posted by Heena:

Here are some sites that have sugar recipes. I have used some of these recipes for my cookies and they turned out great.

 

http://www.sweetsugarbelle.com/

http://www.hanielas.com/2013/0...cut-out-cookies.html

http://www.glorioustreats.com/

 

Most sugar recipes use the same ingredients.  The difference I have seen is whether the dough needs to be refrigerated or rolled out and baked after dough has been made.  I have seen some recipes call for powder sugar vs. granulated sugar.   It is matter of preference at the end.

 

Hope that helps. :-)

 

 

Thank you for the recipes. Am excited to try them. Much appreciated. 

Originally Posted by Robin H@Sweet Hart Bake Shop:

My recipe is an adaptation of Ethel's Sugar Cookies from the Betty Crocker spiral cookie book from the 60's. It's a soft cookie, not a shortbread. 3 sticks of butter, 2 cups granulated sugar, 4 eggs, 3 tsp vanilla extract, 2 tsp vanilla paste, 5 cups of flour, 2 tsp baking powder and 2 tsp salt. I like to refrigerate it overnight. Don't be timid with it, you can knead it and reroll it with no change in taste or texture. I use the extra vanilla in the cookie and I don't flavor my RI. I think it's a great balance of flavor and sweetness, crunch and soft.

Thank you so very much for the recipes. You are very kind. Can't wait to try them.

 

I use the LilaLoa 2.0 vanilla only I omit the baking powder which eliminates the spread and increase the flavoring to 1 tbsp - I use LorAnn butter vanilla extract.  This recipe yields incredibly flavorful cookies that are fantastic when paired with RI.  I also use LilaLoa's chocolate recipe

 

http://www.lilaloa.com/2011/03...-cookies-recipe.html

http://www.lilaloa.com/2013/02...r-cookie-recipe.html 

I use this recipe because of how easy is to prepare and i love that don't need to rest or refrigerate.. just mix, cut and bake!
2 lb of flour (regular)

1 lb of shortening (crisco)

1 can of sweetened condensed milk (395 grams/14 oz.) I use Nestlé brand..


Just combine together the flour with the shortening (by hand) and when is combined add the condensed milk slowly and keep mixing... the resulting dough is kind of brittle, you can add little more condensed milk to fix that... but i usually roll the dough into plastic and the dough doesn't sticks that much... this isn't a very sweet cookie, so goes great with the additional RI or fondant that you may add to decorate..
Hope it helps..

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