Friday, March 5, 2010

My Sugar Cookie Quest

I had to laugh this morning when several blogs on my sidebar had similar posts. It seems we're all on the hunt for the best sugar cookie!

I've been trying several recipes, and they've all been tasty. My main problem is that, no matter what I do, my batter spreads and puffs up when I bake the cookies. I've lowered the oven temp. I've put the pans in the refrigerator to cool the dough back down before going in the oven. I've decreased baking soda/powder. Really, nothing I've done has helped. Anybody have any good advice on this one?

Despite the spreading while they baked, they still somewhat retained their shape for me to ice. I just use a basic royal icing (using meringue powder). The two recipes I go back and forth between are the one at Joy of Baking and the second one on the page at Simply Recipes. After doing both, I think I lean towards the one at Simply Recipes. It's more difficult to roll out, but I like the texture just a tad more. Either way, though, you can't go wrong!
The one thing I do differently with both recipes is not using almond extract - I'm not a huge fan of almond flavor, so that's just a personal choice. I've started adding about 1/2 teaspoon of Fiori Di Sicilia from King Arthur Flour, and really like that flavor.

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