No Roll Sugar Cookies
Hooray! I finally found THE recipe I needed. My husband was obsessed with a cookie that was discontinued, so I decided to try to recreate the recipe. I have no baking experience, but after trying a new batch every day for a week and with the help of this recipe, I finally got the right flavor and, most importantly, texture.
These cookies really do melt in your mouth. They have a fine, soft crumb and are not chewy, crispy, crumbly, or heavy. They are also great after spending the night in the fridge.
I changed the recipe just a tiny bit: I used butter only (no shortening), doubled the confectioners' sugar, and used baking powder instead of baking soda and cream of tartar.
I found that keeping the butter and egg at room temperature made a big difference in the cookie's texture (it made it lighter).
Apparently it's also important not to over-mix the flour, so as soon as I got the batter to the right consistency (soft but not sticking to my fingers), I formed the cookies using sugar on my work surface - not flour. I did not refrigerate the batter.
I took the cookies out of the oven after 8 minutes - BEFORE they started to brown at the edges. Hubby is very happy, and I am feeling very empowered. Thank you for the wonderful recipe! I can't believe what a huge difference a few small ingredient changes can make.
1 user found this review helpful
Oct. 30, 2012