"Fluffier, Sweeter" Cookie Recipe?

The recipe holds its shape because it doesn't have any baking powder.  I played around with the baking powder, because according to "Bakewise" most recipes use too much leavening.  With my recipe I use 1 tsp of baking powder.  My cookies are fluffier.  One more thing, I use extra Wilton's clear vanilla and I don't use almond flavoring.  I use a tablespoon of vanilla.  some of my regulars say my cookies are as addictive as crack.  If your client still isn't happy I will tell you my last modification.  Good luck!

I started with a recipe very similar to yours Sara's Sweets. Due to spreading I removed the baking powder and found mine too dense. So, I tried a recipe on a site (can't remember who) and they used confectioners sugar vs granulated and stated it was soft and fluffy. Well, they tasted nice but were falling apart on me (too soft). So, I experimented and now use half granulated sugar and half confectioners sugar and 1/4 tsp of baking powder. It's always interesting to me how one recipe will work great for one baker and differently for another.

Let me remind you that royal icing dries out cookies.  

I use a modified Wilton recipe.  

2 cubes unsalted butter (cold cut into cubes)

1 cup of granulated sugar

1 egg

1 tablespoon vanilla

1 teaspoon baking powder

3 cups flour

I don't think you need instructions, but maybe advice.  I add the baking powder before the flour. I was told baking powder binds to flour so add it first.  If you have any questions let me know.  

are you going to cookiecon?

Hi everyone. I am a beginne. I am just interested in trying some cookie recipes to start. I guess for you cookie experts just ingredients are required but could someone help with instructions? Also how much is 2 cubes of butter? I'm sorry if this is too newbie for this form. Thanks in Advance for any help.

2cubes of butter is one cup. I use a modified Wilton recipe.  I cut the baking soda in half and doubled the vanilla.  

I know this must sound crazy to you but what order do we enter the ingredients. I read someone talking about adding baking powder before flour. I am even newer than that. Do I blend the butter and sugar first or do you just put everything in and blend. You know what maybe I will go to the Wilton site and check there. I feel a little foolish asking these questions. Thank you for your help!

Wilton has changed its recipe, but I still go by the old recipe

combine 1cup of butter and 1 cup of granulated sugar. 

then add 1 egg and a tablespoon of vanilla

i add 1 teaspoon of baking powder before the 3 cups of flour

i know the dough is mixed when most of the dough is not sticking to the sides

some people eliminate the baking soda thinking it will keep the butter from spreading.  I have found it is actually the tempature of the butter.  Whenever I soften my butter my cookies spread.  Instead I take cold butter and cut it into cubes and add then combine with sugar.  My experience is eliminating baking powder creates cookies that are more like cardboard.  Mine are fluffy, soft and tasty.  when my cookies are baked and cooled I glaze all 3 sides of my cookie.  It is more work than most people would do, but i think the cookie should be soft and tasty.  

Wow! Thank you for taking the time to help me. I so appreciate this. Just one more question. How to you glaze, or rather what do you glaze with? Is this before you decorate? I have been reading so much and watching videos but I don't have all the lingo down yet. 

when you decorate you can use royal icing, glaze and/or fondant.  That said, the glaze I'm talking about is not a decorating glaze.  After my sugar cookies gave cooled I glaze the sides and the back of the cookie.  It takes about an hour to dry and then i do the front.  It's a pain, but I like the results.  I think my cookies are softer and have a great flavor.  my vanilla sugar cookies have been compared to crack. 

Do you have a special recipe for your glaze? I want the addictive cookies. The decorating I have seen is awesome but if they don't taste good I think it defeats the purpose. I promise last question

You can ask all the question you want. I'm retired and don't have a work schedule to worry about.  I always assumed it was a Wilton recipe, but I looked at my notes and realized that it was probably the teachers recipe.  She know runs several cookie decorating stores.  the glaze recipe is 1 cup powdered sugar, 1 tablespoon corn syrup and 2 tablespoons of water.  Mix it with a whisk.  The glaze does freeze and I will triple or quadruple the recipe and freeze the rest.

i hope you don't mind one more piece of advice.  when making and cutting the cookies heat is your enemy. I never make cookie dough or roll it when it is warm.  During the summer I work late at night and it is common for me to be up until 2 am and later.  Avoid warmed butter and chill cut cookies.  Some people say the freezer, but the refrigerator works for.  At least 10 minutes. I like my dough very firm.  At cookiecon I was talking to a woman with a scientific background and said what my experience told me.  baking powder doesn't cause the spread, it is the tempature of the cookie dough.  Always chill the dough before baking.  I onky cut back the baking powder because most recipes have too much baking powder.

one last thing.  I always double my recipe.  The dough freezes well, so I freeze what's left.  I actually rollout the left over dough, wrap it in plastic, chill it in the refrigerator and then put it in 2 ziploc bags and freeze it.  by chilling it first I can stack sheets of dough in the same ziploc bags.  It will defrost faster and you start with cold dough.

i believe strongly that every cookie should taste good. 

i hope this isn't too much information.  Feel free to contact me with questions, because getting it right will take practice.

Thank you for all this great information. It would take me forever to figure out all these things. I am going to try my first batch tomorrow. For now I'm just going to practicd cutting out shapes and baking. Then when I feel comfortable with that I am going to start with basic royal icing. From what I've seen I think I will also practice some piping and dots, flowers etc on some acetate to get more comfortable before I put it on a cookie. Again thank you for all this great info And your advice is very welcome!

Anytime!