Looking for crispy sugar cookie recipe
12-08-2010, 04:51 PM
#11
Super Member
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
I love just plain crisp cookies. Sometimes I even bake them twice to get that crunch to them. Think Italian crunchy Biscotti. Now THEY are crisp!!
Then like others said, I put them in sealed containers. I WANT them crisp.
Then like others said, I put them in sealed containers. I WANT them crisp.
12-08-2010, 09:41 PM
#12
Super Member
Join Date: Jun 2008
Location: San Antonio, Texas
Posts: 1,828
Originally Posted by clem55
1/2 c/ shortning.1 c.sugar,1 egg,1/2teas/salt,1/2 teas baking soda,1/2 teas. baking powder, 2 tbls. milk,1 1/4 teaspoon vanilla or 1 teas. lemon&1 teas.vanilla,2 cups flour. These will make crisp cookies. I normally don't roll them, I make a ball, roll in sugar and flatten with a glass bottom covered in a clean damp hankie. Mix as usual, bake until golden brown. These are my sons favorite, but I always make them with lemon except at Xmas , little ones like to ice them so I just use vanilla then. Have used almond flavoring too.
12-09-2010, 09:05 AM
#14
Senior Member
Join Date: Aug 2010
Location: SW Florida
Posts: 380
The problem might be that there is too much moisture in the air here in Florida, I find alot of my cookies are not as crisp as they were when I made them up north. I was told it was the humidity here. Hubby likes soft cookies anyway so it works for him I still like chrisp so I pop in microwave for a few seconds to chrisp them up. Hope this helps.
LuAnn
LuAnn
12-15-2010, 12:48 PM
#16
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
These are not rolled and cut cookies, but they are so easy, so tasty and always crisp but tender, not crisp and hard. They can be topped with plain white granulated sugar, cinnamon sugar, or any colored sugar to match any holiday. (Have you ever noticed how store-bought colored sugar in those little jars have no taste? I make my own colored sugar with Wilton paste colors. You can make the colors as brilliant as you like, freeze any leftovers in a platic bag - they'll keep forever!)
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
12-15-2010, 05:58 PM
#17
Super Member
Join Date: Jun 2008
Location: San Antonio, Texas
Posts: 1,828
Originally Posted by Carol's Quilts
These are not rolled and cut cookies, but they are so easy, so tasty and always crisp but tender, not crisp and hard. They can be topped with plain white granulated sugar, cinnamon sugar, or any colored sugar to match any holiday. (Have you ever noticed how store-bought colored sugar in those little jars have no taste? I make my own colored sugar with Wilton paste colors. You can make the colors as brilliant as you like, freeze any leftovers in a platic bag - they'll keep forever!)
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
12-17-2010, 01:49 PM
#18
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Use any unflavored salad or cooking oil like Crisco Oil - just a simple vegetable oil. You don't want to use anything like oilve oil or herb oil or any oil that has a flavor.
what is plain,mild oil?
Originally Posted by Grandma Cindy
Originally Posted by Carol's Quilts
These are not rolled and cut cookies, but they are so easy, so tasty and always crisp but tender, not crisp and hard. They can be topped with plain white granulated sugar, cinnamon sugar, or any colored sugar to match any holiday. (Have you ever noticed how store-bought colored sugar in those little jars have no taste? I make my own colored sugar with Wilton paste colors. You can make the colors as brilliant as you like, freeze any leftovers in a platic bag - they'll keep forever!)
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
This rrecipe is one of Betty Crocker's right out of her original 1956 cookbook - now you know how long I've been making them!
STIR AND DROP SUGAR COOKIES
Beat with a fork or whisk until well blended...
2 eggs
Stir in...
2/3 c. oil (use a plain, mild oil)
2 tsp. vanilla
1 tsp. grated lemon rind
Blend in until mixture thickens...
3/4 c. sugar
Blend together and stir in...
2 c. flour
2 tsp. baking powder
1/2 tsp. salt.
Drop by teaspoonfuls about 2" apart on ungreased baking sheet. (I use parchment paper.) Flatten with greased botton of glass dipped in sugar . Bake until a delicate brown. Remove immediately from baking sheet.
Bake at 400 degrees for 8-10 minutes.
Makes about 3 doz. 3" cookies.
NOTE: After they are flattened, I always sprinkle a little extra sugar on top and just gently rub it in using a circular motion with my finger.
12-17-2010, 09:09 PM
#20
Junior Member
Join Date: Feb 2010
Location: Delaware
Posts: 285
Originally Posted by clem55
1/2 c/ shortning.1 c.sugar,1 egg,1/2teas/salt,1/2 teas baking soda,1/2 teas. baking powder, 2 tbls. milk,1 1/4 teaspoon vanilla or 1 teas. lemon&1 teas.vanilla,2 cups flour. These will make crisp cookies. I normally don't roll them, I make a ball, roll in sugar and flatten with a glass bottom covered in a clean damp hankie. Mix as usual, bake until golden brown. These are my sons favorite, but I always make them with lemon except at Xmas , little ones like to ice them so I just use vanilla then. Have used almond flavoring too.
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