Tuesday, January 17, 2012

CookieCrazieBasics: Sugar Cookie Recipe



I'm doing a blog makeover in every way.....so get ready for all the basics & FAQ compiled into individual blog posts......along with lots of tutorials and decorated cookies.

 
You thought I was CRAZIE before......watch out! hee hee
 
So let's start at the beginning.....a very good place to start. :)
Sugar Cookies...

In my opinion......if you're gonna go to all the trouble to make it an awesome shape with incredible decoration on top......it better be the best sugar cookie you can possible make. Because if it doesn't taste out of this world...knock your socks off good......then what's the point???

I've been using the following recipe for many years. I think its "secret ingredient" is the sour cream. It holds its shape perfectly and tastes the best-est. :)
 





CookieCrazie Sugar Cookies

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 cup sour cream
4 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Cream butter and sugar. Beat in egg, vanilla, & sour cream. Blend in dry ingredients.
Preheat oven to 325 degrees. Roll dough to desired thickness. Cut into shapes. Place cookies on un-greased cookie sheet. Bake approx 20 minutes.
This recipe yields approximately 20-25 medium cookies.
 


This makes me smile......to see that perfect little ball waiting to be made into beautiful cookies. :)

I do not refrigerate my dough. I mix it up and immediately start rolling it out.

I like my cookies to be thick, soft, and not brown.








 
Mmmmmmmm........the aroma they create in the house is wonderful!
 
There you have.....the cookie. 
 
And here's a prior post I did on cookie dough that has some additional info.
___________________________________________________
Lots more basics, FAQ & tutorials coming right up. Plus I have one last set of snowmen (my absolute favorites) and a ton of valentines cookies to show you too.
 

64 comments:

Kim Redden said...

Thanks for this recipe Pam....It is the ONLY recipe I use....I have tried others and they just do not taste as yummy!  I am looking forward to seeing all your blog changes...I am not sure how you get better then pure perfection...but good luck

VIRGINIA SANCHEZ ROMERO said...

Dear Pam,
Thanks for the recipe. I will try it for sure...sounds wonderful and it´s different to the one I use.

Virginia

Patty Aguilar said...

THIS RECIPE IS AMAZING..IT´S MY FAVORITE..THANKS  FOREVER PAM...
FROM MEXICO

Nena abcdefg said...

Hi Pam thanks for this post. I needed that a change that is. I am going to try this recipe this week. I am getting ready for my vday cookies. I like to get started early I can't wait for the other posts:) to come. I am loving all your snowman winter creations:)

Nena abcdefg said...

Oh I wanted to ask you where did you buy that silicone cookie sheet?

Cookiecrazielady said...

Hi Nena. The Sil Pats are from here: http://www.amazon.com/Silpat-Non-Stick-Baking-16-5-inches-Sheet/dp/B00008T960/ref=sr_1_1?ie=UTF8&qid=1326909762&sr=8-1

Pearse said...

do these cookies puff up or they retain the shape after baking? i want to give a trial run for graduation. how early can i bake them ?

Cookiecrazielady said...

This recipe yields cookies that retain their shape very well.....and do not puff up.

You can bake them far ahead of your event and freeze them in an airtight container. If you're going to keep them at room temp after baking......it won't hurt them to be baked days/week ahead.....but personally, I always try to bake as close to decorating time as possible. If I need a long lead time, I freeze them.

Kathleenmcguirk said...

Hi Pam, I made your sugar cookie recipe yesterday.  The cookies are delicious!  The dough was easy to roll out and not crumbly like the other sugar cookie recipe I was using.  The shapes did not spread in the oven.  Thank you so much for this recipe.  I love reading your blog.

Cookiecrazielady said...

I love reading this Kathleen. :) I'm so happy that you were pleased with the recipe. :) Enjoy!!!!

Charlene Smith said...

Can you explain the texture of these cookies? I only know the soft, chewy ones and the soft, crumbly ones from the grocery store.  I've not been impressed with other sugar cookie recipes.  Maybe I just don't know what to expect from homebaked sugar cookies?

Cookiecrazielady said...

Hi Charlene. As long as you don't bake them until they are brown on the bottom, I'd call these cookies soft and chewy. Now the older they are, the harder and crunchier they get.....just like any soft cookie. But definitely those first few days they are soft and chewy. :) Try the recipe and see what you think. I think the sour cream makes all the difference in the world.

Charlene Smith said...

Well that sounds excellent! It's nice for them to be either soft or crispy. The ones I have done seemed to be somewhere in between, if you can picture that? Look forward to trying your recipe. It is the only one I've seen using sour cream. You definitely have a gift for decorating. I come just to admire your "art".

Beth said...

What is the best way to store these after decorated?  I have a party on Sunday and wanted to make today but afraid won't be as good.

CookieCrazie said...

Oh Beth.....I'm so sorry I did not get back to you until now. :(

Any way you store the cookies, they'll be fine. And two day old cookies are FRESH cookies in my book. When I ship cookies to my customers, they are nearly a week old (and they are perfectly fine). It takes a three day process to bake, decorate, dry, package and ship.....then another 2-3 days of shipping. So as I said, making cookies on Friday and eating them on Sunday is the BEST! :) I hope your party goes well.

Nancy Marrs said...

Pam...I love your blog!  Thanks for all the advise, it has helped me in my attempts to decorate cute cookies for my family and friends.  After you read this question, you will see that I am a true "newbie" to cookie decorating.  I have a question about baking them....I see in your photo above that you have cookie sheets on both racks.  I was always under the impression that you should only bake one sheet at a time.  Does it affect baking times with both pans?  I would love to do two at a time but still want my cookies to turn out great.  Thanks in advance for your help. 

CookieCrazie said...

Thanks Nancy. :)

I always bake two cookie sheets at a time. The times I list in my recipe take two pans into account. In fact, if I only put one pan in the oven, I have to decrease the time or the cookies start getting brown.

Blessings to you!

NancyMarrs said...

Yea!  I am very happy to hear that!  I am baking cookies for my son's senior retreat on Monday and am ecstatic to cook two pans at a time!  I greatly appreciate you sharing your knowledge ;o)

alonty said...

hi i just want to know what can i use instead of sour cream ?

cookiecrazielady said...

Hi there! You could try yogurt. I know that is a good equivalent in other recipes that call for sour cream. :)

alonty said...

Thank you I will try it

Cathy G said...

Hi Pam. I love your site and I like others are fairly new to cookie decorating and I find myself now obsessed!!! I was wondering if you have ever made your cookie dough ahead of time and refrigerated it? If so, do you let it get to room temperature first? THanks.

plumbing supplies said...

An option is to try one-half real butter and one-half solid shortening. Butter and margarine are considered interchangeable, but margarine is oilier than butter. Butter adds that scrumptious buttery flavor, and yields a crisp cookie.

Plumpflower said...

Hello Pam, i tried your recipe yesteurday and i loved it, thank you for sharing. I just wanted to ask you ( i am new at baking) how long to i need to mix the dough after i add the sour cream? When i rolleld the dough it looked a little cracked. Still they were amazing. I live in florida maybe i need to do something different?

Sky said...

Is there an alternate ingredient to the sour cream? 

cookiecrazielady said...

 Hi Sky......my guess would be that yogurt would work well since it has a similar consistency to sour cream. If you try it, let me know. :)

cookiecrazielady said...

 Hi Plumpflower. I mix the sour cream into the wet ingredients and then add the flour. I mix the dough up until it is fully pliable and ready to roll out. The cracking could be from the dough being too dry.....too much flour. I also tend to have cracking when I have over worked the dough......rolling it out too many times. I'm sure the Florida humidity could be a factor too. I'm glad you like the recipe. :)

Terri Guymon said...

Love, love your blog! You are very talented! Wanting to try your sugar cookie recipe, and just have a couple of questions before I start. Is the 4-3/4 cups of flour correct or a typo (seems like a lot of flour, just want to make sure). If I leave out the baking powder, will the cookies 'poof' less? When you made your adorable JUMBO crab and lobster cookies, did you have to adjust your baking time or oven temp to insure that the edges did not turn brown (asking since these are larger cookies)? Also, when baking medium sized cut out cookies at 3/8" thick on a single baking sheet in the oven, what is your suggested baking time (I saw an earlier comment to this post, where you've figured your bake time with two sheets of cookies in the oven). Thanks so much :)

cookiecrazielady said...

Thanks Terri. I'm glad you like the blog. :) The 4 3/4 cups flour is correct. No reason to leave out the baking powder....at least for me. That recipe is exactly how I make my "non-poofy" cookies. I always bake my cookies with an eye on the actual cookies and not on the timer. Bigger cookies might require a longer baking time. I bake my cookies for 12 minutes at 325, then I turn and flip flop both pans and bake for another 9-11 minutes.....checking them often. Have fun! ♥

Terri Guymon said...

...all I can say is AMAZING! I made your sugar cookie recipe today, and didn't change a thing. Your reciped is absolutely perfect, and super delicious! I have tried sooooo many recipes, and this is the ONE! My frustration is over lol! I too dislike brown edges on my cookies, and these edges don't turn brown before the cookies are done baking (even on giant cookie cut outs). The baked cookie edges look as though they were just cut from the cutter, and they completely hold their shape. No dry cracked/split edges either! I was able to use every last scrap of cookie dough; here's what I did... After mixing, I placed half of the dough on a piece of parchment (with a silicone baking mat underneath so it wouldn't slide around on my counter). Then I placed another piece of parchment on top, rolled the dough out to 1/4", and placed the dough while still inbetween the parchment onto a cookie sheet and into the fridge for about 20 minutes (it's hot and humid where I live). I brought it out of the fridge, lifted the top sheet of parchment, sprinkled it with a little bit of flour from a shaker, put the sheet back on top of the dough, then flipped everything over. I then took what was the bottom piece of parchment off, cut my cookies out and put them directly onto my baking sheet lined with a mat. Worked like a charm! I was able to roll out all of my cookies with basically no flour. This dough is PERFECT for that. Thank you, thank you! I am so grateful to you for sharing your fabulous recipe :)

cookiecrazielady said...

Yeah! Glad to hear it. I love my sugar cookie recipe and I'm glad to share it with my readers. :) ♥

Diana said...

Hi love your sugar cookie recipe thanks again. I was woundering is it ok to bake and decorate the cookies with royal icing about three weeks in advanced? Will they still taste fresh? I really make cookies just for my girls and they dont last long enough to find out, but now my friend sister asked me to make her wedding cookies I am not sure how to organize my time. For baking decorating and mailing the cookies. Please help if you have any suggestions.
Thank you,
Diana

cookiecrazielady said...

Hi Diana.....I'm thrilled you love the sugar cookie recipe. I'm not familiar with how long royal icing lasts, since I use glaze. But I could make my cookies with glaze 3 weeks ahead and they would be OK. I don't think you could say they'd be fresh......but they wouldn't have gone bad or anything. The cookies and icing just get harder/drier over time. But the taste is the same. I'm pretty sure I've read that people that use royal icing freeze their decorated cookies with success....so you could ask around about that. I hope you have lots of success in your wedding cookie adventure. :) Pam

Diana said...

Thank you so much. You did answer my concern about the cookies.

Islander said...

With regards to your recipes, it is at all possible to also write the equivalent of such measures in grams or milliliters for liquids?? It will be of great help especially for those who rely on accuracy with their scales. Thank you. Your blog is by far my favorite, keep on blogging..... Regards from Istanbul, Turkey

cookiecrazielady said...

Hi there. So glad to have you here on the blog. :)

Since I don't measure my ingredients like you, I hesitate to put equivalents that I've not tested for the recipe. So you might try to find a conversion website that will help you get the equivalents you need. Here's one that seems to have everything you'd need for baking conversions:http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

I wish you much success. :)

And thanks for your encouraging words. ♥

Mary Chris Hull said...

Ran across your blog today and I love your designs! I have read some on glaze vs. royal icing and after reviewing your blog, I want to try to see how it works differently than RI. I am planning on trying your recipe this weekend. In all the other recipes I've tried they mostly call for unsalted butter. Do you use/recommend salted or unsalted in this recipe? My plan is to use unsalted, was just wondering.

cookiecrazielady said...

Hi Mary. I'm so excited that you are going to try my recipe. :) I use salted butter, but I have lots of cookie friends that use unsalted.


I'll be interested to hear how things go this weekend. I'd love to hear back from you. :)

Vegas Vixn said...

This is one of most easy to roll, best tasting sugar cookie recipes so far. I will NEVER again make dough that calls for refrigeration. I had been using a recipe that leaves out baking powder and soda. Ugh. This recipe is so easy to roll and cut. Thanks for posting.

Maria Schweizer said...

Hi, just made your cookies and they taste sinfully delicious. My trouble is that they expand a lot :( any suggestions? I followed your recipe exactly. thank you so much!! Maria.

cookiecrazielady said...

What a nice thing for you to say about the taste of the cookies. Expansion......not sure. I don't deviate from what I have on the recipe. It works every time. And they expand a little....but not very much. Keep experimenting with it.....maybe add a little extra flour?? I'm glad you enjoyed the recipe. :)

Mary Chris Hull said...

I also made a batch of these last weekend along with my current favorite recipe to do a comparison. According to my chief taste tester (my husband!) your recipe was the winner :) They actually spread a bit less than my other recipe. Thanks for sharing!

cookiecrazielady said...

YEAH! I'm so happy you like the recipe, Mary. And a big high five to your hubby. :) It is my pleasure to share. ♥

Diana said...

Hi do you ever freeze your sugar cookie dough?

cookiecrazielady said...

Hi Diana. I've never put my dough in the freezer.....but I know others who have with success. The only thing I've frozen successfully is already baked cookies (not decorated). But I'm sure the dough will work. I refrigerate mine often. The only problem I've had.....is the dough tends to spread more while baking when it has been refrigerated before baking.

Mandy Hannan said...

Hello! Thanks so much for your wonderful recipes and tutorials! My cookie baking experience is that of mostly break and bakes from the refrigerated section. :) I successfully made some "soccer ball" cookies that are delish, thanks to you! Hoping they make it to Sunday when we serve them for my sons 5th birthday! Let me say to you and others who are successful with drawing soccer ball...good grief. That was awful. Ha! Anyway, I think your recipes are awesome and I LOVE your glaze! I despise the taste of RI so I am SO GLAD you provided an alternative! Have a blessed day

cookiecrazielady said...

Hi Mandy! It is so nice to hear from you. :) Soccer balls......they are the hardest. You picked a tough one to start off with. lol I'm so glad you like the glaze icing. Many many blessings to you. :) ♥

Dorothy said...

Thank you, thank you, thank you!!!! I am fairly new to cookie decorating and have been searching for a great sugar cookie. Tried some that were great to work with but had to be put in the frig, or frozen, or spread to much. Found what would work for me and it did but didn't taste good. Then I found yours and you had me at sour cream. :). Just baked some from you and they are great!!

cookiecrazielady said...

How nice of you to write, Dorothy. I'm THRILLED that you found a recipe that works perfect for you. I've always had much success with it, and am glad to share it. :) Many blessings to you as you bake cookies and make memories. ♥

Fanderay said...

Thank you for all your tutorials! I love sugar cookies but I've always avoided elaborate decorating because I think that RI just ruins the taste.


I'm finally trying your dough recipe today since I love the idea of no refrigeration. Do you cool your cookies on the pan, or transfer them?

cookiecrazielady said...

Hi Fanderay. I'm so glad you are inspired to try sugar cookies again. :) I agree with you about RI.



Yes, I cool my cookies on my pan. There's no reason to transfer them while they cool.


Blessings!


Eileen said...

Do you use salted or unsalted butter? Thanks :)

cookiecrazielady said...

Hi Eileen. I use salted butter. My pleasure to share..... ♥

Marisela Fuentes said...

Hi I have a very very silly quesition the tsp is a teaspoon right? I just want to be sure

cookiecrazielady said...

It's not a silly question, Marisela. I apologize for not making it clear. Yes, tsp means teaspoon. :)

Julianne Bonner said...

What sort of sugar do you use? In the UK our most common types are granulated or caster (which I think is the equivalent of super-fine).

Kelly said...

This has become my go-to recipe. I have lately tried others after hearing people brag on them and have now realized that THIS recipe is the one for me - it doesn't spread and tastes fabulous! Thank you so much for sharing it and I am sorry that I cheated on you with other recipes :(

Kelly said...

I have to omit all leavening agents in my cookies or they spread due to the high altitude where I live (over 5,000 feet). Leaving the baking powder and soda out doesn't affect anything but the spreading.

cookiecrazielady said...

What a compliment, Kelly. Thank you. I don't count it cheating for you to try other recipes. We all have to experiment around to find the best recipe and why. The "why" is often what we DON'T like in other recipes compared to our favorite.


I couldn't agree with you more about this sugar cookie recipe. I've tried a few others and there is nothing to compare. Others rave about this recipe and that......so I'll try it. Nope. THIS is the one. I adapted it to make the chocolate cookie recipe and then I adapted it (a LOT) to make the grain free recipe. I can't get away from it.


If it isn't broken, don't try to fix it. =) ♥

Jessica said...

WOW. I have tried several roll out recipes in my life, only to be left with flour all over, frustration, and crappy cookies. I used this recipe along with dowels on each side of my rolling pin to get 1/4 inch, and I rolled between parchment paper. No mess, cookies that cut beautifully, and taste GREAT! THIS will be my recipe from now on. Thank you!

cookiecrazielady said...

I am so happy to hear this, Jessica. I'm glad you love the recipe and it meets your needs. :) Big blessings to you.....and thanks for writing. :) ♥

Stacy K. said...

Hi Pam! I hope you see this, as I know it's quite an old post. This is absolutely my go-to sugar cookie recipe. I've tried so many others, but they just don't taste as good as yours. I've had more people than I can count tell me that it's the best sugar cookie they've ever eaten. When people ask for a good sugar cookie recipe, I'm always quick to insist people try this one! I was just recently asked & I was getting ready to post this link, when I noticed that it doesn't appear your recipe contains 1/4 tsp. of nutmeg (or cream of tartar) like it used to (or I THOUGHT it used to & how I make it). Am I losing my marbles, or did you used to include 1/4 tsp. of nutmeg in your standard sugar cookie recipe???

cookiecrazielady said...

What a super nice comment, Stacy. Thank you!

I've never added nutmeg to my cookie recipe, so I'm not sure what you are remembering. Hopefully the recipe won't be compromised for you as it is written above.

Thanks again for your kindness! ♥

Stacy K. said...

Okay, then that confirms my marbles are definitely lost, LOL! Thanks for the response! :-)

 
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