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BEST cut-out (shapes) cookie recipe!

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I'm looking for the BESTEST :)  cut-out/shaped butter/sugar cookie recipe.  

 

Would like buttery with a hint of sweet sugar that are NOT hard but on the softer side like Cheryl's cookies.

 

DD and I usually make these 1-2 times a year.  We're still wanting to make the pretty "autumn" leaves, acorn, etc designs and now that it's getting closer to Christmas we'll probably thrown in some snowflakes!

 

 

Ideas please! 

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This is the recipe I use:  

 

http://allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

 

It has been a while since I've made these.  They are a soft sugar cookie and the dough is easy to work with.  

Edited by LuvToRead
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Not what you asked for but I thought I'd share here the absolute best recipe for making roll out cookies with children. No chilling required, therefore easier to rollout and handle without melted dough or misshapen cookies. http://www.goodhousekeeping.com/food-recipes/a5192/gingerbread-cutouts-1556/

 

 

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Thanks!  I'm checking in to each one!  They are just so fun to make and eat - HA!   Plus, it's great to freeze the dough and bake on an "as-needed" basis.  Have any of you frozen part of the batter before for that reason?

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This is not what you asked for, sorry, I'm responding for total selfish reasons: so that I can search and find this again later because I have lost the recipe twice (even after putting it in Evernote!). 

This recipe makes the most perfect super thin and crisp sugar cookies that are awesome to decorate. So, not soft like you asked. We roll them out to 1/4" thin or thinner, I think. Chilling the dough is essential.  I don't generally like sugar cookies, but these are awesome -- probably because they're crisp.

 

Boeing Jet Plane Cookie Cutter Sugar Cookie Recipe
 
Cream together:
 
1 cup butter
2/3 cup sugar
 
Beat in 1 egg
 
Combine and add:
 
1 tsp vanilla
2 1/2 cup sifted flour
 
Mix until ingredients are well blended. 
Chill dough three to four hours before rolling. 
 
Preheat oven to 350 degrees. 
Roll out dough and cut. 
Bake for about 8 to 10 minutes or until lightly colored. 

 

Frost and decorate or eat plain.  
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This is my Mom's recipe.  It makes a slightly sweet cookie that is soft.  They are delicious.  

  • 2/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 3 cups flour
  • 2 tsp baking powder
  • 1/3 cup milk
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  1. Cream the shortening and mix well with the sugar.
  2. Add beaten egg and vanilla.
  3. Sift flour, baking powder, and salt together.
  4. Add to the mixture, alternating with the milk.
  5. Refrigerate for about an hour; roll on a floured surface and cut into desired shapes.
  6. Bake at 350 degrees for 8-10 minutes.
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This is not what you asked for, sorry, I'm responding for total selfish reasons: so that I can search and find this again later because I have lost the recipe twice (even after putting it in Evernote!). 

 

This recipe makes the most perfect super thin and crisp sugar cookies that are awesome to decorate. So, not soft like you asked. We roll them out to 1/4" thin or thinner, I think. Chilling the dough is essential.  I don't generally like sugar cookies, but these are awesome -- probably because they're crisp.

 

 

 

Bolding is mine...that made me smile. I detest crisp sugar cookies. My mom's are crisp and I thought they were terrible growing up. I figured that people made sugar cookies solely for the fun of decorating them. I can vividly remember the first time I had a fat, soft sugar cookie. It was an epiphany! Who knew sugar cookies could be so delicious!

 

(Really I am posting here to help me find the thread again.)

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Thanks!  I'm checking in to each one!  They are just so fun to make and eat - HA!   Plus, it's great to freeze the dough and bake on an "as-needed" basis.  Have any of you frozen part of the batter before for that reason?

 

Yes!  I have frozen the dough, thawed, rolled, cut, and baked.. I have also individually frozen precut, unbaked cookies.  Both work well.

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Here is the best hint EVER for making great sugar cookies:

 

When you're flouring the board and rolling pin to prevent sticking, use powdered sugar instead of flour.

 

That way the flour proportion will not go up, the cookies will not get tougher, and if anything they will get sweeter.  And the powdered sugar works just as well.  

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I don't know if it appeals to you, but we do shaped cookies around the holidays (if we don't make them ourselves, we still eat them at MIL's) and they are called sour creme sugar cookies? I personally am not a big fan of sugar cookies so this is a good alternative to me. Then homemade butter cream frosting and food dye optional. The plain white works well for snowmen or snowflakes. You can probably find a recipe online under the terms. I don't have easy access to it right now.

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Another tip: Roll out the dough on parchment paper, remove the excess dough from the shapes, then slide the parchment paper onto the cookie sheet. When it's done, slide the paper onto the counter or rack. No broken cookies that way! (Also, a layer of parchment paper or saran wrap on top of the dough you're rolling out makes clean up a breeze.)

 

My recipe is similar to others. It doesn't make a lot of cookies, which I like, and doesn't require refrigeration before baking. 

 

Don't roll these out too thin or overcook them and they'll stay soft. You want the tiniest bit of brown on the edges.

 

Sugar Cookies (Taste of Home 1998)

 

1 c softened butter or margerine

1 c sugar

1 egg

1 t vanilla

 

3 c flour

2 t baking powder

 

Bake 400* 7-9 min for small cookies, 10-12 min for large

yield: 2 doz small cookies or 1 doz large cookies

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Another tip: Roll out the dough on parchment paper, remove the excess dough from the shapes, then slide the parchment paper onto the cookie sheet. When it's done, slide the paper onto the counter or rack. No broken cookies that way!

You are a genius!

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Another tip: Roll out the dough on parchment paper, remove the excess dough from the shapes, then slide the parchment paper onto the cookie sheet. When it's done, slide the paper onto the counter or rack. No broken cookies that way!

You are a genius!

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Here is the best hint EVER for making great sugar cookies:

 

When you're flouring the board and rolling pin to prevent sticking, use powdered sugar instead of flour.

 

That way the flour proportion will not go up, the cookies will not get tougher, and if anything they will get sweeter.  And the powdered sugar works just as well.  

 

Kudos to you!  :)  I was thinking of this a few hours ago - flouring the board and adding to the dough!  Not want I want to do.  Powdered sugar sounds great!  Thanks!

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I don't know if it appeals to you, but we do shaped cookies around the holidays (if we don't make them ourselves, we still eat them at MIL's) and they are called sour creme sugar cookies? I personally am not a big fan of sugar cookies so this is a good alternative to me. Then homemade butter cream frosting and food dye optional. The plain white works well for snowmen or snowflakes. You can probably find a recipe online under the terms. I don't have easy access to it right now.

 

Ironically I was thinking of exactly this for another twist on this recipe.  Thanks! 

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Also, I'd rather not use shortening, but butter.  Will that still render a "softer" version cut-out cookie?  :) 

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Also, I'd rather not use shortening, but butter.  Will that still render a "softer" version cut-out cookie?  :)

 

I only use butter and they generally turn out soft.  The recipe I linked is an all butter recipe.

 

I always chill the dough so the butter firms up before baking.

Edited by LuvToRead
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Also, I'd rather not use shortening, but butter.  Will that still render a "softer" version cut-out cookie?  :)

 

I think butter crisps up more, and shortening makes things softer. Which maybe has to do with how the cookies spread out -- butter spreads more than shortening. Although the butter-based recipe we use comes out  fairly soft, so there's probably more to it than that.

 

Having said that, I'm all about butter cookies as our family's Official Shaped Cookie.  Sugar cookies are a crushing disappointment, and a waste of chewing effort.  Yay Team Butter!

 

Corn syrup also makes softer cookies than does granulated sugar, I think.  Personally, I really dislike corn syrup in baked goods, though, for various reasons.

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Another tip: Roll out the dough on parchment paper, remove the excess dough from the shapes, then slide the parchment paper onto the cookie sheet. When it's done, slide the paper onto the counter or rack. No broken cookies that way! (Also, a layer of parchment paper or saran wrap on top of the dough you're rolling out makes clean up a breeze.)

 

 

 

 

Holy mistletoe! I think you may have changed my life with this tip!!!!!!

 

Seriously, I gave up on roll out cut out type cookies as I always broke them. I just do spritz type ones now. But this....this might convince me. 

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Ironically I was thinking of exactly this for another twist on this recipe. Thanks!

Dh will eat them with or without frosting but I think they need it. Every year Mil lets the grandkids frost them with her. Dh has issues with the dye so he snags the ones with plain white lol.

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Here’s my mom’s recipe. Best ever sugar cookies. They bake up soft and are yummy without frosting, but good with frosting. These make you wonder why anyone would buy fake dough at the grocery store. This is a double recipe, so it makes lots - you can half it if you want to.

 

1 c butter

2 c sugar

Cream together then add:

4 eggs

2 Tbsp milk

Mix, then add dry ingredients:

Sift together then add to butter mixture:

5 c flour

3 tsp baking powder

1/2 tsp salt

1 tsp nutmeg

 

Chill dough. Roll out about the dough and cut into cookies. Bake at 350 for about 10 min. Allow to cool before frosting.

 

I rarely allow the dough to chill before rolling it out, and even with a little extra flour, they are still soft. I think the nutmeg makes them extra special.

 

The dough keeps well for about a week in the fridge. I shape it into little disks before refrigerating to make rolling out easy.

 

Sometimes we decorate the cookies before baking, adding sprinkles and red hots and other candies before baking.

 

Mmmm! Makes me want to bake!!

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I think butter crisps up more, and shortening makes things softer. Which maybe has to do with how the cookies spread out -- butter spreads more than shortening. Although the butter-based recipe we use comes out  fairly soft, so there's probably more to it than that.

 

Having said that, I'm all about butter cookies as our family's Official Shaped Cookie.  Sugar cookies are a crushing disappointment, and a waste of chewing effort.  Yay Team Butter!

 

Corn syrup also makes softer cookies than does granulated sugar, I think.  Personally, I really dislike corn syrup in baked goods, though, for various reasons.

 

You are right, butter "thins" out.  I'm going to try a few variations keeping all of these tips in mind!   :) 

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Wendy,  Thank you so much!!!  I'm going to use this recipe!    I can't wait.  If I remember, I'll let you know when we do so.  :) 

 

Also, Katie, I actually have a spritz recipe from many years ago.  What is a spritz recipe - how does it compare to the butter or sugar cookie? 

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Wendy,  Thank you so much!!!  I'm going to use this recipe!    I can't wait.  If I remember, I'll let you know when we do so.  :)

 

Also, Katie, I actually have a spritz recipe from many years ago.  What is a spritz recipe - how does it compare to the butter or sugar cookie? 

 

It's a type of butter cookie meant to be used in a cookie press. With a cookie press I can shoot out a dozen cookies in less than a minute. Today I made two batches, one regular with almond extract and one chocolate with cinnamon. Made dozens of cookies in cute shapes (turkeys and fall leaves). Simple, fast, no mess. So simple even a 2 year old can help make them. I had one here today that helped actually..I hold the cookie press steady on the cookie sheet and the kid presses down on the handle to make the cookie. 

 

This is my current favorite press. https://www.amazon.com/OXO-Grips-Cookie-Stainless-Storage/dp/B00ABH0PYI?th=1

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Edited by ktgrok
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Here is the best hint EVER for making great sugar cookies:

 

When you're flouring the board and rolling pin to prevent sticking, use powdered sugar instead of flour.

 

That way the flour proportion will not go up, the cookies will not get tougher, and if anything they will get sweeter.  And the powdered sugar works just as well.  

 

This is my favorite ever tip for roll-out cookies! I was coming on to post Alton Brown's sugar cookie recipe, which is my favorite and learned the tip from his show. 

 

http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe-1914697

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This is my favorite ever tip for roll-out cookies! I was coming on to post Alton Brown's sugar cookie recipe, which is my favorite and learned the tip from his show. 

 

http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe-1914697

 

off topic, that is the manliest mixer I've ever seen lol. 

 

Love the look of royal icing (watched a few of the videos which I enjoyed), but scared to use because not sure it tastes very good. 

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Sheryl, after you try all those recipes, do let me know the one that turns out to be like Cheryl's. :D

 

I've done this in the past and I didn't land it right. It's definitely worth continuing to try. Definitely need samples from C's to compare too, hahahaha... 

 

For the shortening, there's palm shortening, non-hydrogenated, by Spectrum in the organic section.

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https://www.tasteofhome.com/recipes/glazed-maple-shortbread-cookies

 

I have that recipe saved for leaf cutouts. I wondered if it was closer to Cheryl's, because it uses so much confectioner's sugar. You have to do something different from the norm like that to get the texture I think. You could compare the recipes to the ingredients on the wrappers.

 

If you never find cookies you like, you could try this cherry cheesecake brownie recipe I'm saving for the next decadent occasion. I'm pretty sure they're a cookie. Or healthful. Or something. :D  https://therecipecritic.com/2015/02/cherry-cheesecake-brownies/

Edited by OhElizabeth
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Wendy,  Thank you so much!!!  I'm going to use this recipe!    I can't wait.  If I remember, I'll let you know when we do so.  :)

 

Also, Katie, I actually have a spritz recipe from many years ago.  What is a spritz recipe - how does it compare to the butter or sugar cookie? 

 

I hope you enjoy them as much as I do!!

 

looked at the Alton Brown cookie recipe that was suggested above, and it reminded me that I should mention that my mom's recipe does puff up a little.  Not too much - stars still look like stars and trees still look like trees, but they are a little bit puffy - not a squared or whatever you would call the cookies in the Alton Brown recipe photos. 

 

Enjoy!!

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You've gotten lots of responses. We've used the Better Homes & Garden rolled sugar cookie recipe from the checked cook book forever. http://www.bhg.com/recipe/cookies/the-best-sugar-cookies/

 

The trick is not to overbake. They will seem too soft when you take them out but will harden up. If you wait until they look *cooked*, they'll be too hard. 

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Bolding is mine...that made me smile. I detest crisp sugar cookies. My mom's are crisp and I thought they were terrible growing up. I figured that people made sugar cookies solely for the fun of decorating them. I can vividly remember the first time I had a fat, soft sugar cookie. It was an epiphany! Who knew sugar cookies could be so delicious!

 

(Really I am posting here to help me find the thread again.)

I love this. I'm in the same boat. My mom is an excellent cook and she make Christmas candy like no one else, but I hate her cookies. She gets them DONE lol. My dh is the great cookie maker.

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Katie, right! :)  I do have a cookie press - duh me.  but, I haven't compared recipes to find out the difference b/t spritz (I have a recipe) and butter, sugar cookies.

 

Amanda, thanks, i'll check it out! 

 

(My pc is not booting up and I'm on dd's computer right now).

 

Elizabeth, I found copycat Cheryl's cookie recipe.  Is that the one you tried? 

 

FL Lisa, thanks.  I'll look in to that one as well.  And, yes, thanks for the reminder - so true, take out before they harden b/c they'll continue "carry over" baking once out (for a bit). 

 

If I can reboot my pc I'll let y'all know about the recipes I found.  

 

Thanks everyone!   Excellent recipes/ideas!  

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off topic, that is the manliest mixer I've ever seen lol.

 

Love the look of royal icing (watched a few of the videos which I enjoyed), but scared to use because not sure it tastes very good.

Royal icing is fine if you put some vanilla or almond in it. So much better than fondant, which is inedible.

 

 

Sent from my iPhone using Tapatalk

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ok, my pc is acting up but i'll try here.

 

I found, the other day before pc issues, a Cheryl's Co.copycat recipe through geniuskitchen.  Has anyone tried this before? I googled "Cheryl's cookie recipe".

 

 

:bigear:

 

 

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Once I realized that you could roll, cut out, and decorate shortbread I never made sugar cookies again. I’m kinda tempted with some of these recipes.

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Are you bringing me some????   :drool5:

 

Uhhhhh, YES!  I was looking for an excuse to make them.  LOL!   Will the group like them, ya think?

 

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I don't know where I found this online, but this is what I have written in my notebook that I wanted to try. 

 

2 1/2 c. cake flour

2 tsp corn starch

1 1/2 tsp baking powder

1/4 tsp salt

1/2 c salted butter

1/4 c crisco-unflavored (I would use palm shortening)

1 c sugar

1 egg

1 egg white

2 tsp vanilla

1/2 tsp almond extract

 

Sift dry. Beat fats and sugar. Add wets and rest. Refrig 2 hours.

 

Frosting 

 

1/3 c butter

2 1/2 cp powdered sugar

1/2 tsp vanilla

1-2 drops almond extract

2 1/2-3T half/half

food coloring

 

Like I said, haven't tried it yet. I worked on this a few years ago and didn't get anything that was perfect. I tried just enough that I concluded it was probably something I hadn't tried.  :lol: So now I look for recipes that are a little different. Who knows.

 

Looks like it came from Epicurious. I get so burnt trying blog recipes, I've started deferring to major sources where possible. Gets old wasting ingredients.

 

You know, in the name of science, you could make both Genius and Epicurious and see what you think. I'm recovering from pneumonia or bronchitis or something. I'm not supposed to be eating ANY sweets. So have pity and make 'em and eat 'em for me. :D

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Edited by OhElizabeth
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Uhhhhh, YES!  I was looking for an excuse to make them.  LOL!   Will the group like them, ya think?

 

 

Of course they will!

 

The moms should do a cookie exchange one night.

 

C's birthday is coming up on the 16th.  That would be a good excuse to get together.

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Of course they will!

 

The moms should do a cookie exchange one night.

 

C's birthday is coming up on the 16th.  That would be a good excuse to get together.

 

yes, excellent idea.  let's do it!  :)

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