Friday, February 4, 2011

New Favorite Sugar Cookie Recipe!

I am using a new sugar cookie recipe thanks to Cookie Crazie. She was gracious enough to share her recipe with all of us newbie cookie makers, and it is so much tastier AND the edges of the cookie are more firm/sharp looking than my old recipe. FYI- I typically double this recipe.

My Sugar Cookie recipe adapted from here: Cookie Crazie's blog (My sugar cookie decorating hero!)

1 C butter, softened
1 1/2 C sugar
1 large egg
1 tsp vanilla (or any other extract/emulsion flavor)
1/2 C sour cream
4 1/2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions: Preheat oven to 325 degrees F
1) Cream butter, sugar, egg, vanilla, & sour cream.
2) Blend in dry ingredients.
3) Roll dough to desired thickness (I prefer to use a Dobord on the middle setting, cover with parchment paper, then roll out dough directly on the parchment paper that gets transferred to the baking sheet).
4) Cut into shapes.
5) Transfer parchment paper to cookie sheet OR place cookies on an ungreased cookie sheet.
6) Bake for 18-20 minutes.
7) Transfer to a wire rack then cool the cookies.
8) Decorate with icing, sprinkles, or just enjoy them plain.

To make a chocolate sugar cookie:
Substitute 1/2 C cocoa for 1/2 C flour

Chocolate Chip Rollout Sugar Cookies

I am in love! I have been baking sugar cookies for about a year now, and I think I have finally overcome my challenge of non-sharp-looking edge issue thanks to Sugarbelle's Blog which I found thanks to Cookie Crazie- my cookie decorating hero!

This mini-chip sugar cookie recipe is an excellent cookie for decorating. It has a nice consistency with a slight sweetness, and is firm enough to decorate, but soft enough to enjoy every bite.

And without further ado- here is the recipe:

1 C unsalted butter

⅓ C granulated sugar
½ C light-brown sugar
1 large egg yolk
2 tsp vanilla extract
2 ½ C all-purpose flour {most users recommend starting with 2 C then working your way up to the full 2 ½ C if necessary for a more stiff dough; however, I use the full 2 ½ C living in Southern California at an elevation of 1483 feet]
½ tsp salt
1 ½ C semi-sweet mini-chocolate chips

1) Preheat Oven to 350 Degrees F
2) Cream together the butter, sugars, vanilla, egg yolk and salt.
3) Add the flour one cup at a time until completely incorporated.
4) Then, fold in the chocolate chips by hand (you can do it with your mixer on slow speed, but it might break them up)
5) Chill the dough for 15-30 minutes before rolling out.
6) Using a Dobord or rolling pin with adjustable rings (for consistent depth), roll out the dough onto parchment paper, cut into desired shapes, then bake for 8-10 minutes.

Wednesday, February 2, 2011


I've been such a lazy blogger lately- I've been making all sorts of creations and not blogging them :( But Here are my most recent creations- the first two are cartoon-y robots, and the last picture is a set of brown and pink polka dotted onesies (for my sister's Sugar and Spice themed baby shower). They were made out of my typical sugar cookie recipe with royal icing.