Superb! The cookie is so pillowy and soft. It was really like biting into a cake.. but it was a cookie. I used all butter with no issue. It was just a little more moist like you said. Made these for valentines day and everyone loved them.
Hi! I’m wondering if you need a cookie scooper, or if I can just form them into balls with my hands. Another question – do you think I could use cookie cutters to cut the dough into different shapes, or do you think the circle shape is important for even baking? Can’t wait to make them!
OMG… these cookies are soooooo good! My second batch was thicker, I didn’t scoop as much onto the pan the first go-round. And I subbed a bit of almond flour instead of the almond extract bc that’s what I had in my pantry. These are a crowd pleaser and are so light and soft. Thank you. I found this recipe just in time for Christmas!
My cookies also turned out super, super thin and spread out a LOT,. I used softened Earth Balance (could the softening be a problem?). I chilled my dough as well but wow was it still sticky! I had to Pam (as little as I could manage but maybe this also contributed?) my disher with nearly each scoop or else the dough would.not.leave.the.disher. I used almond milk. Anyway, curious as to input. Maybe I over mixed my margarine and sugar? Lol sorry so long! Trying again tomorrow, but help!!!! I’ve got to get this right; they look soooo good.
Ingredients:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
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very good! I made a few alterations-I added a bit more sugar, used butter and lemon juice instead of vanilla!!! Wowza!!! Very good-when the cookies came out of the oven, i lightly pressed the tops with the spatula!
Good recipe, but the batter was too sticky to roll out. I added flour until it was sticky anymore, then rolled it (didn’t measure). The cookies still turned out delicious and fluffy. I made heart shaped cookies for Valentine’s Day and added food coloring to the frosting since it wasn’t a pure white. Cookies are delicious!!!
This is my new favorite sugar cookie recipe. My son requested softer sugar cookies, and I wanted dough that I could roll and cut out. I was almost out of shortening, so instead of 1c shortening I used 1/3c of each shortening, coconut oil, and unsalted butter. I put the dough in the freezer for about 10min to stiffen up a bit before rolling. I worked the dough in batches leaving the remainder in the freezer when not in use. I used a mixture of flour and powdered sugar to keep the dough from sticking to surfaces. We baked the first tray for 10min and the cookies were a bit crisp, so we baked the next trays for 8-9min and the cookies were perfect. I made the frosting with room temperature butter (with vanilla and 2tbsp milk) and it seemed to be getting quite stiff before adding all 3c of powdered sugar, so I added an extra 1tbsp milk and only about 2 1/2 cups of powdered sugar. I suggest adding a bit of salt to the icing, perhaps a few dashes (~1/8 tsp) if using salted butter or more (~1/4 tsp) if using unsalted butter. Happy baking!
These were ok. From the description in the reviews, I expected them to be more moist, especially because they’re made with shortening. If not for the icing, they would be dry. I followed the advice of other reviewers and did not attempt to roll the dough out. I baked balls of dough at 350° for about 12 minutes. I don’t think I would make them again.
I am super thrilled with these! I’ve been eyeing them since Sam started showing the recipe testing and have spent the past week thinking about when I would have the chance to make them. Even though I knew it was supposed to be cakey, I had my doubts at first because I’m not used to cakey cookies. But they reminded me of a black and white cookie recipe that I love. The frosting and cookies complement each other beautifully and I can’t wait to bring these in to work tomorrow to treat all my friends. I made my frosting purple, because why not. Thanks for another fun recipe, Sam!
we just made these and they are fabulous! I skipped the frosting because I prefer them without. I was so excited about this recipe I forgot to leave the review.
Ingredients:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
3 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract
For the frosting:
cups powdered sugar, sifted
5 1/3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract*
4 – 8 tablespoons milk
Optional:
Food coloring or gel
Sprinkles
*This is a large amount of vanilla extract and will affect the color of the frosting. If you wish to have a lighter, butter-colored frosting, use clear vanilla extract.
Directions:
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until soft and fluffy, ~2 – 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Blend in the vanilla.
With the mixer on low, add the dry ingredients. Mix until just incorporated.
Cover dough and chill for 1 hour. Meanwhile, preheat the oven to 350F and line baking sheets with parchment paper.
When dough is chilled, scoop a scant quarter cup of dough and roll into a ball. I weighed out the whole ball of dough on a kitchen scale and divided it by 24. Each of my cookies was around 2 ounces in weight.
Flatten the ball slightly depending on the thickness you desire. The cookies will not spread or flatten much during baking. Repeat this process with the remaining dough and space the cookies ~2 – 3 inches apart on the baking sheet.
Bake 10 – 12 minutes or just until set. Do not over bake! The edges should not be brown. Remove from oven and let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
To make the frosting, combine the powdered sugar, melted butter, vanilla, and milk in a medium bowl by whisking until smooth. Start with the smaller amount of milk and add more if needed to reach spreadable consistency. If you add too much milk, the frosting will slide off the cookies. You may add more powdered sugar to thicken if it is too thin.
Tint frosting with food coloring or gel as desired. Frost the cooled cookies with an offset spatula or spoon. Immediately decorate with sprinkles if desired, otherwise the frosting will crust and the sprinkles will not adhere well. If you need to step away for more than a moment, place a damp paper towel over the frosting to keep it from crusting. If frosting begins to thicken, add a bit more milk.
Store the frosted cookies in an airtight container.
source :chefs-collaborative.blogspot.com