Thin, crisp cut-out sugar cookies?
- eel Feb 28, 2006 01:35 PM
I'm looking for a sugar cookie dough that I can roll out and cut shapes from or use cookie cutters. I'd like them to be on the crisp, rather than cake-y, side. I want a dough that will not spread too much during baking so that the shape stays obvious. And, of course, I want them to taste great. I'm not into using vegetable shortening.
Many thanks in advance for your suggestions.
my all-time favorite is ethel's sugar cookies from the betty crocker cookie book. my family has used that recipe for cut-out christmas cookies since the '60s. use unsalted butter, not margarine or shortening, and roll them out on the thin side (1/8 of an inch maybe?), and you'll get crispy rather than cakey cookies. just watch them carefully while they're baking as the edges can go from golden to burned very quickly, especially if you use cookie cutter shapes that have a lot of detail at the edges.
This is a great simple recipe that makes thin and crisp sugar cookies, from Alton Brown. I made them for Valentine's day once, and cut them out into hearts. I don't remember having any shape troubles upon baking, nor did I note it on my recipe, which I normally would.
Here's the link.