1. Posted by Moe on Fri, Dec 12, 2008, 2:04 pm PST

Love the decrative cookies on the site. Almost too pretty to eat. Almost!!

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2. Posted by txc_illusions on Sun, Dec 14, 2008, 9:40 am PST

:)

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3. Posted by iDance on Mon, Dec 22, 2008, 8:03 am PST

You forgot about almond extract!

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4. Posted by Shorty on Tue, Dec 23, 2008, 7:11 am PST

not all sugar cookie recipes call for almond extract

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5. Posted by Kathy A on Thu, Dec 25, 2008, 10:29 am PST

I recently saw on tv a recipe for apple pie using a sugar cookie dough for the top crust. sounds good. I'm gonna try it.

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6. Posted by iMsuPerBaDd on Fri, Dec 26, 2008, 12:47 pm PST

wtf :T

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7. Posted by lharplizotte on Sat, Dec 27, 2008, 6:11 am PST

Ok, so she may know about sugar cookies BUT she didn't tell you any tips about making, tender sugar cookies, did she:) Here are a couple of easy tips on sugar cookies. 1)The more you work your dough, the tougher you cookies will be. 2)Put 1/2C. of Confectionary Sugar to your board flour. This will also keep your cookies tender. 3)Please do not over bake, unless you like a crunchy cookie. Sugar cookies are suppose to be tender, not crunchy. 4)I highly recommend Mary's Sugar Cookies, from the Betty Crocker's Cookie Book. If you don't have this book, I recommend that you get one if you have cookie monsters in your home. You can find them on Amazon and Ebay.

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8. Posted by Cheri on Sun, Dec 28, 2008, 9:19 am PST

I've been searching for a crisp, tender sugar cookie recipe like my mom made when I was a girl. I've tasted many cookies over the years which are hard, bland, or soft and too thick and that's why I don't try sugar cookie recipes. Interesting article

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9. Posted by Beatle Babe on Sun, Dec 28, 2008, 12:34 pm PST

Confectionary sugar as a dusting for the rolling of the dough isn't such a great idea. Cake flour is very light and more non-intrusive, without adding additional sweetness.

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10. Posted by "Auntie Mame" on Thu, Jan 01, 2009, 12:24 pm PST

Read something (NYTimes) recently about working with butter. Creaming it esp. creaming it with sugar gets air into the butter and makes it fluffy and your cookies tender. The best sugar cookies (I thought I ever made) had no egg, no leavening (baking powder), sugar, salt, flour,vanilla,butter-- and I believe proportionally were about 1 C butter to two cups flour and about 3/4C sugar. Only problem is I lost the recipe (from a Better Homes -- Christmas issue-- and called Old-fashioned Sugar Cookies.) Try mixing the confectioner's sugar with the flour for rolling. One can try the special butters for baking which supposedly have less water in them, Plugra, e.g., but I am not convinced that it makes much difference. I prefer unsalted butter for baking, but ALWAYS add a bit of salt.

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11. Posted by hopey on Mon, Dec 29, 2008, 4:32 am PST

She is right about thr rotating of the pans. I do that and the kids LOVE my cookies! Also with sugar cookies, don't overbake them!

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12. Posted by harmnegirl on Sat, Jan 03, 2009, 11:05 am PST

My favorite sugar cookie recipe has sour cream in it. The cookies stay moist and slightly chewy, and don't shatter when you bite them. They taste wonderful, with just a touch of lemon flavor. I never use other recipes anymore!

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13. Posted by robert b on Sat, Jan 03, 2009, 3:34 pm PST

No one mentioned freezing the dough. I've done this for years. This way you can double or triple batches and freeze what you don't need for later holidays. Defrost in the refrigerator, and it will taste freshly made.

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14. Posted by wingr48 on Wed, Jan 07, 2009, 2:50 pm PST

Use any recipe you already have for sugar cookies and add raisins to the recipe. Soak them in VERY hot water first,.. will make them puff up and stay soft. Makes a very good cookie,.. even though you are "adding" something else,... still tastes like a sugar cookie.

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15. Posted by catzilla on Tue, Jan 13, 2009, 2:57 pm PST

lharplizotte - Thanks for the tips. I have lost my mother's recipe, and have yet to achieve the cookies she made which were the polar opposite of crispy. They were fluffy, moist, often frosted, and if frozen would be just as good when they thawed as they were the day she made them. I'm most grateful for your suggestions, and any from other readers who like the fluffier cookies..for lack of a better word! :)

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16. Posted by lharplizotte on Sun, Jan 18, 2009, 7:20 am PST

Beatle Babe I've always used confectionary sugar mixed with flour, to roll my sugar cookies. It keep the cookie tender and I should know. I've used Mary Sugar Cookie Recipe, all of my baking life...which are many years. Cake flour is fine for lots of things including sugar cookies but I still add the confectionary sugar. I've tried it both ways and the cookies are more tender with the confectionary sugar than without. Granulated sugar vs Frosted sugar cookies are to a person's preference, as well.

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17. Posted by lharplizotte on Sun, Jan 18, 2009, 7:25 am PST

Oh yeah, Absolutely, a must for Almond Extract, for sugar cookies. My recipe for sugar cookies, Mary's, calls for 1/2tsp. but I use 1 1/2tsp. for a stronger flavor of the almond. The small amount doesn't interfer with the recipe and it tastes, absolutely, heavenly:)

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18. Posted by lharplizotte on Sun, Jan 18, 2009, 7:48 am PST

Catzilla, You're most welcome. I hope I've been a help to you and others concerning sugar cookies. I personally like them frosted in different colors, depending on the cut out. Piping the frosting onto sugar cookies make lots of fun for children, family and friends too. If you like the granulated sugar instead of frosting, dust the sugar cookies with granulated sugar before you bake them. Baking them this way makes the sugar sparkle. I use the Mary's Sugar Cookie recipe for every holiday throughout the year. I've always gotten compliments on their looks, taste, and texture. Everyone at work, always looks forward to my sugar cookies for the different holidays. I collect different cookie cutters, so I have a big variety of them for most every kind of holiday. This way, I get to share and not eat them all:) Oh yeah, you can freeze Mary's Sugar Cookie, recipe, by the way. And you can double and triple the recipe without any problem too. It is true, that not all sugar cookie recipes call for almond extract but there again, not all sugar cookies are not created equal, unfortunately. I think I covered most comments and questions, on the subject of sugar cookies now.

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19. Posted by DONT HAVE 1 YET on Wed, Jan 21, 2009, 9:24 am PST

HOPE DEY TURN OUT 2 B GOOD =D

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20. Posted by Bean on Fri, Jan 23, 2009, 2:35 pm PST

2 teaspoons of applesauce in chocolate chip cookies will give you a fluffy cookie!!! they are awesome!!!

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21. Posted by jkstahrr@verizon.net on Wed, Jan 28, 2009, 7:25 am PST

Mary's Sugar Cookies 1 cup butter, softened 1 1/2 cups powdered sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar granulated sugar Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges. Note: Source: This recipe was donated by a reader in 1999. We were later told that this is an old Betty Crocker recipe, and we found it (in slightly altered form) in an out-of-print cookbook called "Betty Crocker's Cooky Book," printed in 1963. A similar recipe is also on Betty Crocker's website.

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22. Posted by oceanwave4me on Thu, Feb 05, 2009, 4:54 am PST

jkstahrr, thanks for writing Mary's recipe. However, I can't tell how much granulated sugar. Could you update your entry?

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23. Posted by collo_quest on Fri, Feb 20, 2009, 2:35 am PST

Good post

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24. Posted by JANE on Wed, Mar 04, 2009, 1:31 pm PST

I'm pretty sure the granulated sugar would be about 1/2 max since you're just sprinkling it on the cookies before baking. that's what my snickerdoodle recipe calls for and that's fairly close as far as ingredients.

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25. Posted by JANE on Wed, Mar 04, 2009, 1:32 pm PST

1/2 CUP, that is. temporary dumb attack.

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27. Posted by K on Thu, Mar 05, 2009, 3:50 pm PST

Sounds too good! Too bad I'm on a diet. With bikini season coming up and all, I can't go anywhere near sugar cookies.

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28. Posted by purplereign12010 on Fri, Mar 06, 2009, 12:01 am PST

I love how one little blog generates so many helpful comments. Even better when the topic is sugar cookies!

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29. Posted by Owl_Obsessed on Fri, Mar 06, 2009, 5:31 am PST

Often, I'm so impatient I can barely stand to wait for them to come out of the oven! Cold sugar cookie dough is one of my favorites! Too bad it's not Christmas time, but I'm with K on this one--swimsuit season's coming up and I don't have the willpower to stop at one or two!

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30. Posted by yogibear on Tue, Mar 10, 2009, 12:05 am PDT

haha whats so great about sugar cookies...boring....butter cookies are way, better!!

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