As I am not Betty Crocker by any means, my question is how do I bake cookies for the kids using cookie shape cutters and have them keep their shape? I simply use the Pillsbury sugar cookie dough, roll it out and use the cutters. When they bake they spread out and look like a big ball of nothing. I tried making them a lot thinner, but then they are hard to transfer onto a baking sheet and get real crispy.
Thanks in advance!!
I agree - I think the premade dough puffs up no matter what. (They still taste good.) You might try the mix. Actually, cookies aren't hard to make from scratch. You could do it.
This is a great recipe I have used time and again with every cookie cutter imaginable.
Ingredients
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Homemade sugar cookies are super easy and better than a mix or packaged ones any day.
Roll out the dough on parchment, cut out your cookies, pull off the extra and pop in the fridge or freezer on the parchment and cookie sheet till they are pretty firm. Them place them on the cookie sheet where you want them and bake. I always bake on parchment too.
no sure something to do with tempure of dough and oven cokies to much at room temp mwhen put in oven buter melts as baking call # on cookie mix
Get the cookbook, Joy of Cooking, and make cookies from scratch - you can do it simply following the directions. Trust me!
I'm a purist so I agree with the "make your own" camp-- but if you're pressed for time I would say ...
1. add a little flour to your dough
2. make sure it's still chilly when it goes into the oven (you can even refrigerate the cut cookies right on the sheet for a few minutes)
3. Make sure your oven is adequately HOT before putting the cookie sheet in (preheat!)
4. Resist the urge to repeatedly open the oven door.
Good luck!
E
This may sound silly but is the Pillsbury sugar cookie dough you buy for sugar cookie as in slice and bake or are they for cutout cookies. There are two types of dough. The sugar cookies for slicing has a bit less flour than the other ones. Usually you can find a way to convert the slice cookies to cutout by adding some amount of flour, I think a couple of tablespoon on the package. Also you don't want them too thick which will puff and spread and as you said thin cookies are hard to transfer so finding the middle takes some trial and error.
I have tried making my own sugar cookies so many times without success. Some of the recipes posted here look pretty familiar. It's too goopy, or too powdery, or it gets melty no matter how long I cool the dough. Forget it! I get the Pillsbury dough from the cooler, the kind that you could just slice and bake. Are you using that, or a mix? I open the tube, sprinkle some powder on the board and the rolling pin, and the kids cut the shapes. They come out just fine. I am a big fan of making things from scratch and naturally, but I gave up on that with sugar cookies. It's too much work with too inconsistent results, and I only make them because the kids love using the cutters. good luck!
Cookies for rolling and cutting have a different consistency. I would just use a recipe intended for rolling and cookie cutters. Use parchment paper to bake on, too, it's the greatest!
I'm not sure about the roll dough, but I agree to try a mix. When you make it, freeze the dough and then roll it out. Also put the cookie sheets with the cut out shapes of dough in the freezer for 10 minutes or so before baking.
I get the betty crocker sugar cookie mix in the cake mix aisle, and on the back it has a recipe for using them for cut out cookies. I think it involves adding extra flour to help them keep their shape.
Sometimes it also helps to refrigerate the dough for 10 - 15 minutes before rolling out and cutting, to help them keep their shape. It makes it a bit harder to roll out, but it helps.
Make your own you'll have zero preservatives and will know exactly what your family is eating.
We got this recipe out of a newspaper in 1970 and it's the only sugar cookie we make:
Mother Mare's Sugar Cookies:
Part 1:
1 c. shortening (1/2 c lard (shortening) 1/2 cup butter)
1 c sugar
2 eggs beaten
4 tbs milk
1 tbs vanilla
1 tbs lemon extract
Part 2:
3 cups of flour + 1/4 cup
2 tsp b. powder
1 tsp b. soda
cream shortening and sugar well. add remaining ingredients of the first part. Add the second part.
roll out on floured board and use cookie cutters.
bake 350 oven about ten minutes. I like mine light in color, not browned edges.
Let cool.
Frosting: 1/3 c margarine (butter)
3 c sifted 10x sugar (powdered)
dash of salt
1 tsp vanilla
3 tbs light cream (milk works fine, use a little less)
Way more fun to make than Pillsbury.
Don't roll them too thin and don't use obnoxiously large cutters. Try one pan. if they spread too much, add more flour ...let me know if you need help.
