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The Best Sugar Cookie


bluechefk
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Try the No Fail recipe without the baking powder, and use some flour when you roll out the well-chilled dough. I use a similar recipe (it has a little milk in it) from Toba Garrett and once I stopped adding the baking powder, I had no trouble with the slight puff that can occur. I use parchment on the sheet pans so I don't have to wash them as frequently and there's no sticking.

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I think the icing on the cookie you linked to helps to make it look like it has sharper edges. Martha Stewart's sugar cookie recipe is a nice one.

I would also suggest Martha Stewarts recipe - the problem is that I can't find the one that I like on her website. She had an all cookie magazine out a few years ago - if you can find the recipe from it that calls for 5 cups of flour and a pound of butter, that's the one I like. If you can't, I'd give one of the other ones on her site a shot.

I think I have that issue. I'll check it out, thanks!

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Try the No Fail recipe without the baking powder, and use some flour when you roll out the well-chilled dough.  I use a similar recipe (it has a little milk in it) from Toba Garrett and once I stopped adding the baking powder, I had no trouble with the slight puff that can occur.  I use parchment on the sheet pans so I don't  have to wash them as frequently and there's no sticking.

I think I'll try this one K8, without the baking powder as Jeanne suggests. Thanks everyone and I'll report back!

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Try the No Fail recipe without the baking powder, and use some flour when you roll out the well-chilled dough.  I use a similar recipe (it has a little milk in it) from Toba Garrett and once I stopped adding the baking powder, I had no trouble with the slight puff that can occur.  I use parchment on the sheet pans so I don't  have to wash them as frequently and there's no sticking.

Why would cookies need baking powder? And, if I wanted to make gingerbread men that didn't puff or spread, would I leave the baking powder completely out of the recipe, or reduce it? And what about the baking soda?

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I use Rose Levy Beranbaum's gingerbread cookie recipe, it's the best one out there IMHO; it calls for baking soda (no powder) which is there I think more for managing the acidity of the batter than for leavening. For this dough, I make it in big batches, then scoop out a big scraper-full and plop it on a parchment sheet dusted with flour. I roll it around on the flour for a few turns, then sprinkle a little more on the top of the dough, then put another parchment sheet on, and roll it out to the thickness I want. Into the cooler it goes and it's ready for cutting into shapes, etc. I've noticed that I have a tendancy to not use as much flour so with this dough, if it is not well mixed enough, it will puff and bake poorly; when I use liberal amounts of flour it bakes perfectly, with no puff and no spreading. And then I go and gild the lily by dipping these guys in chocolate before decorating them!

Edited for typos

Edited by JeanneCake (log)
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I've made the No-Fail cookies several times and they are always a big hit. The taste and texture are really good. The wax paper trick is great -- no mess and can you roll and re-roll. If these will be eaten (and not just for decoration) I would try half the recipe with the baking powder before making a whole batch without. They are not called no-fail for nothing. Place the cut-out cookies in the freezer a few minutes before baking to keep the edges defined. And definitely do not bake warm dough. Good luck!

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Here's my favorite food tip of all time: roll out cookies using powdered sugar (10x, confectioner's, icing sugar, whatever you call it) instead of flour. Re-rolled cookies get more crispy instead of getting tough.

I find this easier than messing about with paper and chilling and peeling.

Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

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  • 2 weeks later...
Here's my favorite food tip of all time:  roll out cookies using powdered sugar (10x, confectioner's, icing sugar, whatever you call it) instead of flour.  Re-rolled cookies get more crispy instead of getting tough.

I find this easier than messing about with paper and chilling and peeling.

For what it's worth, I only roll my dough between parchment sheets. It's clean and I don't worry

about toughening the dough (although the 10x idea is a good one). Also, I mark on my

parchments how many times I've re-rolled....2 is my limit. That said, if there's a small amount

of twice rolled dough left that I don't use, I will incorporate it with a fresh batch of dough.

And, because I fully ice my cookies, I never worry about them losing moisture.

I also find freezing the dough is perfect for retaining the sharp edges. After I roll the dough, the

sheets are put into the freezer. I then cut, place on baking sheets and refreeze til I'm ready to bake them off. I think they come out very nicely.

My customers love my sugar cookies, which I offer in vanilla and chocolate. For gingerbread, I use

Cooks' Illustrated gingersnaps. They're spicy and delicious!

www.onetoughcookienyc.com

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  • 1 year later...

Hi All

Does anyone have a favorite recipe for an old fashioned drop sugar cookie?

I'm looking for a cookie that is chewy not cakey. I don't want it too flat, I'd like a bit of puff to it.

I just tried Martha Stewart's recipe

www.marthastewart.com/old-fashioned-sugar-cookies.

I made the dough last night , portioned it out and froze it. This morning I baked off a couple. They came out too flat and had a slight greasiness. I made sure i didn't overbeat the dough. Should I add more flour to the recipe? BP?

Thanks

blackcat

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