Anyone have an amazing sugar cookie recipe?

[lindyanne]

I use Annie’s Eats recipe. I love the hint of lemon from the zest in them. They also cut perfectly and hold their shape

[lindyanne]

Oct 31, 2018 9:40:53 GMT -5 lilac05 said:

Since you’ve already gotten some great real recipes, I will say that I’ve used the Betty Crocker bagged sugar cookie mix before. It worked really well in a pinch. Since my boys have a short attention span, it allowed them to be a part of the whole process instead of losing interest. It also made fewer cookies than my homemade recipes, which was a really good thing!

I took a class somewhat locally that flew in a cookier from CA that probably charges $5 a cookie for most of hers (and probably a lot more than that for a decent bit bc she does some ridiculously intricate stuff. Someone asked her what recipe she used and that’s what she said. I think i has to pick my jaw up off the floor but that proves they have to be decent.

[dirtyred]

Nov 2, 2018 6:58:25 GMT -5 lindyanne said:

Oct 31, 2018 9:40:53 GMT -5 lilac05 said:

Since you’ve already gotten some great real recipes, I will say that I’ve used the Betty Crocker bagged sugar cookie mix before. It worked really well in a pinch. Since my boys have a short attention span, it allowed them to be a part of the whole process instead of losing interest. It also made fewer cookies than my homemade recipes, which was a really good thing!

I took a class somewhat locally that flew in a cookier from CA that probably charges $5 a cookie for most of hers (and probably a lot more than that for a decent bit bc she does some ridiculously intricate stuff. Someone asked her what recipe she used and that’s what she said. I think i has to pick my jaw up off the floor but that proves they have to be decent.

I  used to be the go-to person for desserts at my old place of employment.  I'd bring in a cake, everyone would rave about it, and someone would ask for the recipe.  My reply?  "Duncan Hines."  I said that people greatly underestimate the quality of prepackaged baking mixes.

Who was the cookie person?  I follow a bunch of women who do cookies--I don't want to call them bakers; they are artist whose medium is frosting.

[lintscreen]

Oct 31, 2018 9:27:34 GMT -5 cbwm1 said:

Here it is! These have amazing flavor and hold their shape beautifully.

Another vote for this recipe. Love these cookies!!

[lindyanne]

Nov 2, 2018 7:31:57 GMT -5 dirtyred said:

Nov 2, 2018 6:58:25 GMT -5 lindyanne said:

I took a class somewhat locally that flew in a cookier from CA that probably charges $5 a cookie for most of hers (and probably a lot more than that for a decent bit bc she does some ridiculously intricate stuff. Someone asked her what recipe she used and that’s what she said. I think i has to pick my jaw up off the floor but that proves they have to be decent.

I  used to be the go-to person for desserts at my old place of employment.  I'd bring in a cake, everyone would rave about it, and someone would ask for the recipe.  My reply?  "Duncan Hines."  I said that people greatly underestimate the quality of prepackaged baking mixes.

Who was the cookie person?  I follow a bunch of women who do cookies--I don't want to call them bakers; they are artist whose medium is frosting.

I can’t find it. It was Oh Sugar or something like that. Her cookies were exquisite. Like wicker baby buggies and knit sweaters. Totally amazing. I think I wasn’t just dumbfounded because it hadn’t ever crossed my mind that a professional would do that. But the decorating is definitely what people are paying for in that situation

[lilac05]

Nov 2, 2018 7:31:57 GMT -5 dirtyred said:

 I said that people greatly underestimate the quality of prepackaged baking mixes.

Absolutely.  A family member works in a lab where they develop these products.  The thing about boxed mixes is that they’ve been carefully developed to be right every time.  There’s no old baking soda/powder, settled flour, etc.  It’s going to be consistent.  Add in the time savings and it’s a good option to consider.

[NewGirlNic]

Nov 2, 2018 7:58:22 GMT -5 lilac05 said:

Nov 2, 2018 7:31:57 GMT -5 dirtyred said:

 I said that people greatly underestimate the quality of prepackaged baking mixes.

Absolutely.  A family member works in a lab where they develop these products.  The thing about boxed mixes is that they’ve been carefully developed to be right every time.  There’s no old baking soda/powder, settled flour, etc.  It’s going to be consistent.  Add in the time savings and it’s a good option to consider.

I'm the baker in my family (always make the cakes for birthday parties and other gatherings). I used to always bake from scratch. In the past couple years I started using boxed cake mix and adding my own twist. I made a cake for my Grandma's birthday last month- I used a regular white cake mix, added a bunch of cinnamon, some nutmeg, clove, allspice, vanilla etc. Then I made a caramelized apple filling and homemade salted caramel buttercream. It was awesome and no one believed me that it was a box cake mix. 

I still like to bake from scratch, sometimes... but other times I just need something easier. 

[dirtyred]

Nov 2, 2018 7:46:43 GMT -5 lindyanne said:

Nov 2, 2018 7:31:57 GMT -5 dirtyred said:

I  used to be the go-to person for desserts at my old place of employment.  I'd bring in a cake, everyone would rave about it, and someone would ask for the recipe.  My reply?  "Duncan Hines."  I said that people greatly underestimate the quality of prepackaged baking mixes.

Who was the cookie person?  I follow a bunch of women who do cookies--I don't want to call them bakers; they are artist whose medium is frosting.

I can’t find it. It was Oh Sugar or something like that. Her cookies were exquisite. Like wicker baby buggies and knit sweaters. Totally amazing. I think I wasn’t just dumbfounded because it hadn’t ever crossed my mind that a professional would do that. But the decorating is definitely what people are paying for in that situation

Check out Arty McGoo and Julia Usher (wait till you see her cookie oven) on Pinterest.  Their work will astound you.

[lindyanne]

Nov 2, 2018 13:26:37 GMT -5 dirtyred said:

Nov 2, 2018 7:46:43 GMT -5 lindyanne said:

I can’t find it. It was Oh Sugar or something like that. Her cookies were exquisite. Like wicker baby buggies and knit sweaters. Totally amazing. I think I wasn’t just dumbfounded because it hadn’t ever crossed my mind that a professional would do that. But the decorating is definitely what people are paying for in that situation

Check out Arty McGoo and Julia Usher (wait till you see her cookie oven) on Pinterest.  Their work will astound you.

I’ve followed Arty for awhile. That’s a whole other level of amazing. Just looked up Julia. I thought you meant a professional baking oven. Then I saw it. Holy crap that’s amazing.

[jennybee1018]

My husband loves sugar cookies but I hate rolling out the dough, so I use this recipe from America's test kitchen.They are super easy and come together quickly!

www.keyingredient.com/recipes/8645053/americas-test-kitchen-chewy-sugar-cookies/

Also, the best tip I have for separating egg yolks is to use the shell. I have a bowl for the whites to fall into, and then I move the yolk back and forth between the two shell pieces to try and remove as much extra white as possible.

[sometimesrunner]

Oct 31, 2018 8:44:24 GMT -5 bbdoll said:

This is the favorite in my household.

www.allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

Thanks for the rec!

I've been searching for a favorite recipe, so I made this since I had all the ingredients on hand. They were fantastic! I unintentionally doubled the vanilla, but other than that I made them as written. I rolled them quite thick and they were actually done right as they started to brown ever so slightly. I am no longer looking for another sugar cookie recipe! I used this recipe from KAF for the glaze:

www.kingarthurflour.com/recipes/simple-cookie-glaze-recipe

[curlymon]

Oct 31, 2018 9:27:34 GMT -5 cbwm1 said:

Here it is! These have amazing flavor and hold their shape beautifully.

Another vote for this recipe! I tried making it this weekend and they were scrumptious.

[redheadbaker]

This is what I use for any cut-out sugar cookies: www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/

No chilling necessary!

[mila]

Oct 31, 2018 9:19:55 GMT -5 cbwm1 said:

You need my nana’s recipe! Let me see if I can find it. Lots of people on the board have used it and looooove it.

I'm making these today as we speak! I chilled the dough for 30 mins, rolled it out, then used my cookie cutters. The dough was so soft, I couldn't lift it off the Silpat (where I was rolling them). Should I put the dough back into the fridge and chill it longer?

[cbwm1]

Dec 1, 2018 12:37:17 GMT -5 mila said:

Oct 31, 2018 9:19:55 GMT -5 cbwm1 said:

You need my nana’s recipe! Let me see if I can find it. Lots of people on the board have used it and looooove it.

I'm making these today as we speak! I chilled the dough for 30 mins, rolled it out, then used my cookie cutters. The dough was so soft, I couldn't lift it off the Silpat (where I was rolling them). Should I put the dough back into the fridge and chill it longer?

Sorry I’m just now responding - yes, you’ll want to chill it for longer!