This is my go to sugar cookie recipe, but I made 2 modifications to the recipe that helped a lot. I rolled the cookies out on a mixture of powder sugar and a bit of flour on the board and rolling pin. I found if I only roll on flour the cookies become not sweet enough because as you roll the 'scraps' together you accumulate more and more flour. With a mixture of powder sugar and flour you avoid this. Also after I cut the cookies with cutters and place them on a cookie sheet, I put the cookie sheet in fridge or freezer for at least 10 minutes. Otherwise the dough will spread too much in oven and loose it's shape. If the dough is frozen when it goes into oven the cookies keep their shape perfect.
Was this review helpful?
10 users found this review helpful
This is my go to sugar cookie recipe, but I made 2 modifications to the recipe that helped a...