I've been looking for a good sugar cookie recipe that's soft like my sisters who uses a 16oz bag of powdered sugar. This one hit the spot! Before I rolled them out I chilled them for a few hours to make them easier to roll and shape. I didn't put them in a ball and smush them like they say. They held their form very easily and were very easy to work with on a heavily floured surface, they didn't fall apart when I put them on the pan. I rolled them out to half of a centimeter or a little less. They baked for 9 minutes, once you can see the tan on the edges, they're already overcooked. I used "Soft Sugar Cookies IV" by Laura Stearns. They came out like store bought sugar cookies, except better! Delectable! The Icing has a slightly hard texture once it sits kind of like a thick glaze. I had to had quite a bit of water to it, like 2 tablespoons, cause it was sooo dry. It was perfect. The almond flavoring sets off the vanilla flavoring in the cookies brilliantly. This is my go to sugar cookie recipe from now on.
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I've been looking for a good sugar cookie recipe that's soft like my sisters who uses a 16oz...