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Holiday Cookie Collection / CM
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| Holidays · Holiday Baking · Holiday Cocktails · Holiday Sides · CM's Appetizers |
| EVERYDAY SUGAR COOKIES | |
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1/2 cup (1 stick) butter 1 cup sugar 2 eggs 1 tablespoon milk 2 teaspoons baking powder 2 cups flour 1 teaspoon vanilla  Cream together (salted) butter and sugar. Beat in eggs, one at a time, beating after each addition. Sift flour and baking powder. Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined. Cooks Tip: Flour absorbs more or less liquid at different times of the year or due to humidity in the atmosphere or type or quality of the flour. You may need to adjust by adding more flour than is called for (or more liquid) to get the right consistency of dough for easy rolling. A general rule in all baking is to add a few tablespoons of flour at a time when your recipe is too sticky, or a few teaspoons water when your mixture is too dry or crumbly, until your mixture is just right for what you're making. Keep in mind that adding more flour will make a heavier and drier cookie, so add flour sparingly, only if needed. After refrigeration, more flour is absorbed and this can help make rolling out easier, too, which is why cookie dough is often refrigerated. Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into shapes. Sprinkle with sugar, cinnamon sugar or grated nuts, if desired. Variations: Adjust the taste of the cookie dough as you prefer it; you may want to substitute lemon or orange flavoring for the vanilla extract, or various kinds of flavored liqueurs. Some vanilla brands bake off and leave behind little flavor; if you're using one of these, or old vanilla, you may want to add 2 tsp. instead; you be the judge. Never use artificial vanilla - use only good quality brands. Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of cookies (depends on size). Decrease oven temperature if cookies are browning too quickly. Submitted by: CM | |
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recipe reviews #16718
Joanjoyce says:
This may seem a 'dim' question, but does this recipe-Everyday sugar cookies require Selfraising or Plain Flour?
#17512
Cooks.com replies:
Hi Joanjoyce,
You can safely assume that any recipe which doesn't actually specify self-rising flour uses all-purpose flour (by default).
Recipes that call for baking powder to be added don't require self-rising flour because you're adding the leavening yourself.
Hope this helps!
-- CM
You can safely assume that any recipe which doesn't actually specify self-rising flour uses all-purpose flour (by default).
Recipes that call for baking powder to be added don't require self-rising flour because you're adding the leavening yourself.
Hope this helps!
-- CM
#17952
Genevieve says:
Just wondering if you have any yummy frosting recipes, or would you just use frosting and food coloring?
Thanks!
Thanks!
#18012
Cooks.com replies:
Hi Genevieve,
For decorating cookies I used Royal Icing, but I flavor it with almond oil, banana liqueur, amaretto, anisette, strega, vanilla, orange, etc. depending upon what kind of cookie it's going to frost. For sandwiching between cookies, you can use flavored buttercream, fruit pastes (such as guava paste or fig, lemon, etc. or jellies, like red currant jelly. It really depends upon what kind of cookie you want to make.
-- CM
For decorating cookies I used Royal Icing, but I flavor it with almond oil, banana liqueur, amaretto, anisette, strega, vanilla, orange, etc. depending upon what kind of cookie it's going to frost. For sandwiching between cookies, you can use flavored buttercream, fruit pastes (such as guava paste or fig, lemon, etc. or jellies, like red currant jelly. It really depends upon what kind of cookie you want to make.
-- CM
#17969
Belen Bonilla says:
I just tried to make these things, and they came out wonderful!I didn't have any good cookie recipes, and I think this one is a keeper! I put a sprinkle of nuts on top, (Walnuts to be exact) and I loved them! This adds a wonderful taste to your cookies!!! :)
#18003
Joshua says:
I just tried this but it didn't went right. It was impossible to roll it. too sticky. it was a totally mess.
#18020
Cooks.com replies:
Hi Joshua,
Flour is variable in how much moisture it can absorb depending upon a number of factors.
If your cookie dough is too sticky, gradually add a small amount of flour at a time until the dough is of the correct consistency.
There is some helpful information about cookie making that you should read when you have a moment.
Hope this helps!
-- CM
Flour is variable in how much moisture it can absorb depending upon a number of factors.
If your cookie dough is too sticky, gradually add a small amount of flour at a time until the dough is of the correct consistency.
There is some helpful information about cookie making that you should read when you have a moment.
Hope this helps!
-- CM
#18353
Margy replies:
Joshua,
The recipe calls for refrigerating the dough for 2 hours, which makes it stiffen, ie: less sticky, now I don't know if you refrigerated your cookie dough or not, but if not, then this is why your dough was too sticky.
The recipe calls for refrigerating the dough for 2 hours, which makes it stiffen, ie: less sticky, now I don't know if you refrigerated your cookie dough or not, but if not, then this is why your dough was too sticky.
#191569
Delores (Iowa) replies:
This recipe my mom would make when I was young. I plan on making these cookies today. Thank you for this recipe.
#18415
Jordan says:
Do you absolutley have to refrigerate the dough?
#18591
DANNY & MARION says:
We made these cookies today and Marion said these were the best tasting and easiest cookies she ever made.
#18609
Chad says:
I made these cookies and they turned out great but I would suggest adding about a teaspoon of salt to bring out the flavors a little better.
#18782
Leesa says:
The recipe was easy to follow and turned out pretty good, however I had to subsitute a few things (weather too yucky to leave the house). I ended up using eggnog instead of milk and cornmeal instead of flour.... all in all they were pretty tasty... :)
#19345
Michell says:
Probably a silly question, but what kind of milk? Evaporated milk, fat-free, D milk, lowfat milk? I just want to double check before I attempt this recipe.
Thank-you!
Thank-you!
#19349
Cooks.com replies:
Hi Michell,
I always use whole milk in baking, or you can use cream in this recipe. Since it's only a small amount, it won't really matter which kind of milk you use.
Happy Holidays!
-- CM
I always use whole milk in baking, or you can use cream in this recipe. Since it's only a small amount, it won't really matter which kind of milk you use.
Happy Holidays!
-- CM
#19672
Amy says:
My son and I made these cookies today. Because of being snowed in we substituted vanilla extract and baking powder with baking soda and vanilla yogurt. Because my son is 7 and impatient we actually put the dough in the freezer instead of the fridge...they were GREAT!
#19974
zanda says:
I only have bread flour, will that work for these cookies?
#20481
Cooks.com replies:
Hi Zanda,
Bread flour has a high protein content which helps dough develop gluten (strands that make bread chewy). While you can make cookies with bread flour, it's more difficult to produce tender cookies with it. Some people make cookies with a mixture of cake flour/all-purpose flour (cake flour is the opposite of bread flour with less protein than all-purpose flour) to make cookies that are tender and not tough. If you also have cake flour in the house, you can combine it with the bread flour to make pastry flour which is more suitable for making cookies. You could also substitute a tablespoon of cornstarch for flour in each cup measured, but then you would need to adjust the amount of liquid called for (cornstarch would require additional liquid for the same consistency dough as the flour).
Happy Holidays!
-- CM
Bread flour has a high protein content which helps dough develop gluten (strands that make bread chewy). While you can make cookies with bread flour, it's more difficult to produce tender cookies with it. Some people make cookies with a mixture of cake flour/all-purpose flour (cake flour is the opposite of bread flour with less protein than all-purpose flour) to make cookies that are tender and not tough. If you also have cake flour in the house, you can combine it with the bread flour to make pastry flour which is more suitable for making cookies. You could also substitute a tablespoon of cornstarch for flour in each cup measured, but then you would need to adjust the amount of liquid called for (cornstarch would require additional liquid for the same consistency dough as the flour).
Happy Holidays!
-- CM
#19986
grampy says:
Whoa!! If NASA is looking for any new talent, I'll refer them to this site!!
#20070
Crystal Jones (Texas) says:
I made these tonight. The dough was awful sticky (even with a floured surface).I couldn't roll them out. They tasted very eggy. I made the first pan and tossed the rest of the cookie dough. My 5 year old daughter and I were dissapointed.
#67547
Cooks.com replies:
Hi Crystal,
Sorry to hear that your cookies didn't turn out as expected.
Sometimes the eggs being used are larger or smaller, or other factors such as higher humidity on rainy days can cause a cookie dough to require added flour. See the Cook's Tip -- add more flour if you think the dough is too sticky to work with and you'll have more success next time you try to make a batch of cookies.
Hope this helps!
-- CM
Sorry to hear that your cookies didn't turn out as expected.
Sometimes the eggs being used are larger or smaller, or other factors such as higher humidity on rainy days can cause a cookie dough to require added flour. See the Cook's Tip -- add more flour if you think the dough is too sticky to work with and you'll have more success next time you try to make a batch of cookies.
Hope this helps!
-- CM
#23865
LaurenB (United States) says:
I just made these cookies and they were VERY good! but their was very "cake-like"?? (I did substitute the flour and baking powder for self rising flour) could this be why?
ps i followed every other direction correctly
ps i followed every other direction correctly
#27870
Suzy (New York) says:
This is the first time I've made cookies without a premade mix and I'm SO pleased with the results. Thank you so much!! =)
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