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I've made roll out sugar cookies for years but for some reason my cookies have been turning out soft, does anyone have a recipe that you roll out and they are crisp. Thanks
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Do you let them completely cool before putting them away?
We like them soft, so I put them in bags or plastic containers when they are still slightly warm to soften them up. Maybe leave the container slightly open to let the moisture escape? :D:D:D |
I love sugar cookies
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Originally Posted by amma
Do you let them completely cool before putting them away?
We like them soft, so I put them in bags or plastic containers when they are still slightly warm to soften them up. Maybe leave the container slightly open to let the moisture escape? :D:D:D |
Try rolling them a tad thinner and bake a minute or 2 longer.
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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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If you are using brown sugar don't brown sugar make all cookies turn soft.
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Carol, thanks for the recipe. I like the crisp ones too. Of course everyone else here likes them soft!
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I would give you my sugar cookie recipe but they end up too tender to transport! I usually roll dough balls and smash because it's easier, but my sister tried to use it for cut outs-by the time she got them out they were all broken, but still tasted good! I always add almond and let the cookies go until lightly browned on the edges.
If you ice the cookies that may be softening them too. |
That cookie recipe sounds good, but I would also leave out the milk. It tends to soften the cookies. Also, using butter instead of margarine will make a crisper cookie. And definitely only use one egg. Store in a cookie tin, not a plastic bag.
patchwork patty |
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. |
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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I have always used the Wilton Roll Out cookie recipe. Its never failed me.
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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 |
Chem 55 What temp do you bake the cookies & how long? How many cookies does this make? Sound delicious Thanks!!!
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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. |
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. |
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.
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. |
thanks Carol...
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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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I love sugar cookies
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