Sugar Cookie Help! ASAP!

[Revert07]

So this probably isn’t the problem, but the last time I made some I used “better for bread” flour instead of regular all purpose and they were too gooey to cut. I had to drop them onto the cookie sheet.Still tasted yummy though! I have a super delicious recipe that’s been passed down three generations in my family, if anyone is interested. They’re the kind that are very fluffy and cake-like, almost an inch thick, not the flat or crispy ones.

Me too. I’d love it! and the one from Newzie52 as well. I’m always looking for good cookie recipes. I’ll be gearing up soon for my Christmas donations and I could use a new recipe or two. It’s wonderful of you to offer to share your family
recipes. Thanks.

 

[aimee]

does anyone have a good peanut butter cookie receipe?

 

[MooCowSteph]

does anyone have a good peanut butter cookie receipe?

I would definitely be interested in one of these, as well as a great brownie recipe. I still use boxed brownie mixes and those (Betty Crocker?) bagged peanut butter cookie mixes because I can’t find either recipe that I like as much as the mixes.

Off to get my cookie recipe…

 

[MooCowSteph]

“mom’s sugar cookies”

1 cup of room-temp butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup buttermilk
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
aprox. 4 cups flour

Mix butter and sugar until smooth. Add eggs, vanilla, and buttermilk. Add baking poweder, baking soda, salt, and maybe 2 cups of flour to start. It’s all about the flour. You may only need 3 cups, maybe a full 4. You’re trying to get the right consistency and most everyone adds too much flour. They still need to be a little sticky, not dry. And remember if you’re rolling them out, when you add the scraps back to the bowl and roll it back out each time you’re adding more flour to the mix.

Roll them out the about 3/4 inch thick. Cut with cookie cutters and bake at 350 for I think about 10 minutes (my recipe actually has no instructions, just ingredients!). You don’t want the tops to brown, you want the cookie to just be done. You can get the very slightest browning on the bottom or sides. Once you see any darkening it’s time to take them out.

I’d love to her from anyone who tries them! They are SOOOO good! We use a good 'ole buttercream frosting to top them off.

This is bad for my pregnancy tummy…now I want some! I think I’ll make some tonight

 

[MooCowSteph]

oh, and if you can’t tell by the ingredients, it makes a lot

oh, and also last year we had leftover creamcheese icing from the carrot cake we made for Julie’s 1st b-day and used that on the cookies, and it was quite good!!

 

[Newzie52]

OK - a few of you asked for this This sugar cookie recipe originated in Weymouth, Mass. with my grandmother. During the Depression, she ran a little sandwich shop in her home to make extra money, and was known as a wonderful baker. This is a thin, crispy cookie, and is a part of our Christmas baking. The recipe makes about 3 dozen or so cookies.

Marnie’s Sugar Cookies (she wanted me to call her Grandmother Marion - very elegant lady- when I was little; it came out “Marnie”, and it stuck)

1 stick butter, softened at room temperature
1 cup brown sugar (important to use brown)
1 egg
2 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp vanilla
Extra granulated sugar (red and green for Christmas cookies) for rolling

Preheat oven to 350.

Beat the first three ingredients until creamy. Add the remaining ingredients to the butter/sugar mixture and mix well. Form into balls (about 1.5" in diameter), roll in granulated or colored sugar and place about 3" apart on a cookie sheet (I put aluminum foil, sprayed with Pam or similar, on my cookie sheets.)

Slightly moisten the flat bottom of a glass,dip in sugar and flatten each cookie. (The sugar on the glass prevents the dough from sticking.) Bake for about 8-10 minutes, or until golden brown. Take care not to burn the cookie bottoms. I like these best when quite thin and crispy; they are the very best I’ve tasted. It is not officially Christmas until we’ve made a big batch.

I hope you enjoy this.

Blessings!

 

[dessert]

Okay, not sure if this is the correct place to put this, but I can’t get ahold of either my mother or MIL to help me.

I’m making sugar cookies - the kind that you use cookie cutters with…and it’s too doughy and sticky. I’ve put lots more flour into it, but it still falls apart and sticks to the spatula (after dousing it with flour) when I try to pick it up. Any ideas? Should I keep adding flour? Thanks !

You have probably allredy made them but try adding confectionery sugar powdered and next time not so much butter or use shorteneing instead of butter. Hope it worked out!
You can just take a glob and roll it out and make a cutter cut on the cookie sheet.
Did you use that artificial sugar? Splenda my SIL used that and it wass a disaster because there is a package for regular cooking like adding to coffee and then there is the baking kind a seperaate bag used for baking.
D.

 

[Revert07]

Thanks for the sugar cookie recipe. I can’t wait to try it.

I would definitely be interested in one of these, as well as a great brownie recipe. I still use boxed brownie mixes and those (Betty Crocker?) bagged peanut butter cookie mixes because I can’t find either recipe that I like as much as the mixes.

I can’t help with the peanut butter cookies. I know where to buy my favorite peanut butter cookies - they’re thick but light and are made at a local ag school - but I can’t make them. I do have a brownie recipe that I really liked back when I could eat chocolate. It’s from Hershey’s:

1/2 cup butter or margarine, melted
1 cup sugar
1 tsp. vanilla (I used to put a bit more)
2 eggs
1/2 cup unsifted all-purpose flour
1/3 cup Hershey’s cocoa
1/4 tsp. baking powder
1/4 tsp. salt (I’d put less)
1/2 cup chopped nuts (optional)

Blend butter, sugar and vanilla in a large bowl. Add eggs; using a wooden spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts if using them.

Spread in a greased 9-inch square pan. Bake at 350 degrees for 20-25 minutes or until brownie begins to pull away from the edges of the pan. Cool and frost if desired. Cut into squares.

As you can probably tell, I never worry about being exact with measurements. Some of my standard rules - almost always add a bit more vanilla, usually add a touch more sugar and baking powder/soda, always add less salt.

I’ve never frosted the brownies but they have a frosting recipe too. I can’t say if it’s any good.

3 tbs butter or margarine, softened
3 tbs Hershey’s cocoa
1 tbs light corn syrup or honey
1/2 tsp vanilla
1 cup confectioners’sugar
1-2 tbs milk

Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners’ sugar and mil; beat to spreading consistency.

 

[Revert07]

OK - a few of you asked for this This sugar cookie recipe originated in Weymouth, Mass. with my grandmother.

Thanks! If I didn’t have so much to do, I’d be up to my elbows in cookie dough right now between the two recipes. The both look very tasty.

 

[Newzie52]

Thanks for the sugar cookie recipe. I can’t wait to try it.

I can’t help with the peanut butter cookies. I know where to buy my favorite peanut butter cookies - they’re thick but light and are made at a local ag school - but I can’t make them. I do have a brownie recipe that I really liked back when I could eat chocolate. It’s from Hershey’s:

1/2 cup butter or margarine, melted
1 cup sugar
1 tsp. vanilla (I used to put a bit more)
2 eggs
1/2 cup unsifted all-purpose flour
1/3 cup Hershey’s cocoa
1/4 tsp. baking powder
1/4 tsp. salt (I’d put less)
1/2 cup chopped nuts (optional)

Blend butter, sugar and vanilla in a large bowl. Add eggs; using a wooden spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in nuts if using them.

Spread in a greased 9-inch square pan. Bake at 350 degrees for 20-25 minutes or until brownie begins to pull away from the edges of the pan. Cool and frost if desired. Cut into squares.

As you can probably tell, I never worry about being exact with measurements. Some of my standard rules - almost always add a bit more vanilla, usually add a touch more sugar and baking powder/soda, always add less salt.

I’ve never frosted the brownies but they have a frosting recipe too. I can’t say if it’s any good.

3 tbs butter or margarine, softened
3 tbs Hershey’s cocoa
1 tbs light corn syrup or honey
1/2 tsp vanilla
1 cup confectioners’sugar
1-2 tbs milk

Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners’ sugar and mil; beat to spreading consistency.

These sound wonderful - much like the recipe my mother used. I like cocoa brownie recipes. YUM!

I LOVE this thread.

Sorry that you can’t have chocolate Don’t know what I’d do!!!

 

[aimee]

yes, thanks for the receipes …now I want to try sugar cookies as they are my sons favorite

 

[Almeria]

It’s interesting for me to see you all’s sugar cookie recipes. My grandma’s recipe calls for lemon extract, not vanilla extract. While I have no idea what the rest of the ingredients and amounts are off-hand, if any of you are into experimenting, try using lemon extract instead of vanilla. Her sugar cookies are the best, and everyone who has them always raves!

 

[jusduckymom]

Hey, all!
I make Alton Brown’s chewy chocolate chip cookies all the time…to the rave reviews of all who eat them. I used to be a confirmed user of the recipe from the back of the yellow bag (you know what I mean) but after trying AB’s recipe, it’s all I use.
AB’s recipe calls for you to melt the butter and then emulsify the sugars in the butter. He also says that it it better to use “better for bread” flour for making cookies. After you get the dough made you chill it until it is firm. Then I use a cookie scoop onto air cushioned baking sheets with parchment paper. Works every time. His recipe calls for sifting the dry ingredients but I don’t, and they turn out fine.
When my son’s best friend got married a few years ago I made these chocolate chip cookies (her fav.) and snickerdoodles (his)
and bagged them together as the table favors. The chocolate chip cookies also served as the favors at my DS Eagle Court dinner.
I really like to make roll and cuts, as I call them, but can’t justify in my head all the time it takes to make, roll, cut, decorate a cookie that takes 2.5 seconds to eat. But that may change as they are my DD favorites and if she asked me to make them as favors for her wedding I would. The things we do for our kids!

 

[wifenmommy]

Hi guys! Not ot hijack here, but I learned this super simple peanut butter cookie recipe. When dd was a babby, we were on WIC and had to go to the health unit every 3 months or so. One time when we went, they gave a demo on baking and this is it!! Super simple and really good!!

Peanut Butter Cookies

! cup Peanut Butter
! cup sugar
1 egg

Mix well and drop by spoonfulls and bake at 350 (I think! I dont remember how long~just keep an eye on them!!lol!)

SO EASY!!!

 

[aimee]

Hi guys! Not ot hijack here, but I learned this super simple peanut butter cookie recipe. When dd was a babby, we were on WIC and had to go to the health unit every 3 months or so. One time when we went, they gave a demo on baking and this is it!! Super simple and really good!!

Peanut Butter Cookies

! cup Peanut Butter
! cup sugar
1 egg

Mix well and drop by spoonfulls and bake at 350 (I think! I dont remember how long~just keep an eye on them!!lol!)

SO EASY!!!

sounds good:thumbsup: