Have you ever searched Sugar Cookie recipes on the internet? Trust me, there are millions of recipes that can pop up. How do you know it’s tried and true? That the recipe is exactly what you want? Well, first, I’d tell you to make one of my cookie recipes. You can find one here, and here, or you can buy my cookie book, 101 Gourmet Cookies which has quite a few awesome sugar cookie recipes. Ha! But here are my favorite tips for making the best sugar cookies. Ever. My goal is for you to have an awesome baking experience. Because that’s how it should always be. Right?
Sugar Cookie Tips
1) Sour cream in recipes makes for a nice soft cookie.
2) Cream of tartar gives more of a chewy texture.
3) Don’t over power with flavoring. A hint of vanilla or almond extract or emulsion does the job. Simple is the best.
4) Baking powder causes the cookie to rise and become fluffy. Baking soda cause some rise, but not as much.
5) Soften the butter to room temperature. Don’t rush to microwave, because warm butter will cause flat greasy cookies. Do the finger print test.
6) Make sure you chill your dough. Some do it before rolling out, some after.
7) Minimize the amount of using the dough, cutting and moving around. It will get warmer and your cookies will not turn out they way you want.
8) Roll your cookies to 3/8-1/2” thickness. Too thin, and the cookies will be crispy. Too thick, and they will not cook evenly.
9) Rotate your baking sheet 180 degrees half way through baking time.
10) Use real butter. Gives better flavor and texture to the cookie. Unsalted is best, but (gasp) you can use salted too.