Let me start by saying I've been baking to decorate for about 6 months, so I am by far not a professional or even a seasoned baker. I wanted to bake some nice cut-outs of fire truck and Dalmatians for an upcoming fundraiser and I needed a sugar cookie recipe that would keep it's shape.
I read through the reviews last week, and based on the reviews I added a tsp of vanilla and a 1/4 cup of sugar to the recipe (because that was all I had left). They came out PERFECT. Keep in mind I chilled the dough for an hour, chilled my pans between use, and chilled my cut-outs for 5-10 minutes before baking.
Thrilled about how my test batch came out, I just baked 5 dozen of them, but I added the other 3/4 cup of sugar that everyone seems so adamant about. BIG MISTAKE. Sugar liquifies and creates spreading. I upped the temp to 425, still spreads. 450 was a bit better, but then I had to cut the time because the edges were browning. So in essence, 6 minutes at 425 + 1/4 cup of sugar works very well, and 5 minutes at 450 + 1 cup of sugar is OK but not great.
If you are concerned about the sweetness more than the shape of your cut-outs, go ahead and mess with the recipe. The bottom line is if you use it AS-IS, its perfect for cut outs that keep their shape wonderfully. If you're going to tweak it, be prepared to keep tweaking different aspects until you get it right.
Also, taste is a matter of.. well taste. Don't blame the recipe because they weren't sweet enough for you.
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Let me start by saying I've been baking to decorate for about 6 months, so I am by far not a...