The Best Rolled Sugar Cookies
I've made this twice and followed the recipe ingredients exactly both time. I do everything in a kitchenaid mixer and then just put the bowl in the fridge - the first time for a few hours, the second overnight. I cut the cookies all at once and kept the uncooked ones in the fridge for their turn in the oven, and the other time, just took out what I needed, rolled, cut and cooked right away. For all of them, I did let the pan cool between cooking (I only have one pan) and also used parchment paper on it so I could slide the cookies on and off easily. I did find that I had to cook mine 8 - 10 mins, but that is because of dough thickness: thicker the cookie, the longer you need to cook it. I had a tiny bit of spread on a few cookies, but the neat thing about the recipe is that once you take it out of the oven, you can push them back to shape with the edge of a knife - or your finger. It only mattered to me on the owl ears and tulip stem.
The flavour is good. I think it gets better the longer the cookies sit. And they stay FRESH! The Valentine Day batch I made was a three day process of decorating and the cookies were great! I even had people ask for the recipe, so for me, that makes 5 stars!
Thanks for the great recipe.
5 users found this review helpful
Mar. 9, 2013