The Best Rolled Sugar Cookies
First off, make the changes suggested by others: add an extra cup of white sugar (or sub 1 cup powdered), 1 extra tsp vanilla and lemon zest (I used half a lemon). Roll on parchment using powdered sugar. Most importantly: CHILL OVERNIGHT! If you do, these roll great. If you cannot, DON'T USE THIS RECIPE. Don't try and cheat in the freezer, like I did. You will only end up with a sticky ball of frustration.
Best tip I read: Put cutouts, on parchment, in the freezer while you roll out the next batch. They'll peel off easily after 5-10 mins, transfer to airtight container. Re-use parchment for batch #3 and put batch #2 in freezer. Repeat. SO AWESOME! Cook from frozen.
Tips from me: spritz counter with water to keep parchment from moving while you roll. These cookies puff so roll them THINNER than you think. Separate dough into 4 balls and work with one at a time to keep the others chilled. If you forgot to take butter out of the fridge, microwave on very low (like 20%) in 15 sec, then 10, then 5 sec increments (don't overdo it, you can't go back!). I've gotten perfect "room temp" butter right from the fridge this way.
What else... I cooked my cookies in a convection oven at 375 (400 corrected) for 10 mins from frozen and this worked well. Don't let the edges get golden or they'll be too crispy!
I use SweetSugarBelle's recipes and tutorials on royal icing. :)
Good luck! Have fun!
20 users found this review helpful
Jun. 14, 2012