Sugar Cookie Recipe - Cortland,NY

We just made some last night! This recipe is close to one that came with some Wilton cookie cutters I bought years ago.

http://www.wilton.com/recipes/recipe.cfm?alias=Roll-Out-C...

The older recipe that I use calls for two teaspoons of baking powder rather than one. It also calls for baking the cookies at 400 degrees for six minutes. I haven't tried the newer recipe in the link.

I find that thicker is better. Thin gives a crispier cookie, thick gives softer, more cakey. (I have a tendency to roll the dough too thin.) make sure you flour your rolling surface well. They are done when the outer edges just a barely turning brown which for me, usually takes a little longer than the recipe says.

You have some tips on good recipes. I find that most recipes are good - if you like lemon, search a lemon recipe, if you like vanilla, stick with that. I personnally like sugar cookie recipes with almond flavoring. The trick to all of them is in the baking. Chill the dough really well before you roll it out so it's not so sticky. Then don't roll too thin, and don't overbake. As soon as the edges look the slightest bit brown, take them out. If you are using colored dough, this can be hard to judge so watch carefully. Enjoy your cookies!

This recipe is like a subtly maple flavored cookie. This is what I make when I want or need sugar cookies. It is really wonderful.

Nutmeg Maple Butter Cookies
Adapted, just a smidge, from the late great Gourmet Magazine
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1/2 cup (118 ml) maple syrup (Grade B is ideal here, but Grade A with a few drops of maple extract would also work)
1 large egg yolk
3 cups (375 grams) all-purpose flour
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg (because it packs more tightly)
1 1/4 teaspoon flaky salt or 1 teaspoon table salt
Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.
Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.

Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week, or in the freezer until their dance number is up. 

Hands down the best recipe is from the Bake at 350 blog. This same recipe is also available other places. I've used many recipes over the years (Martha Stewart, Wilton, and others) and this is the only one I've used since I found it.

My tip is that I normally roll out the dough between sheets of parchment and either chill the whole sheets (you can stack a bunch on the same tray) and then cut and bake or cut them out first and then chill them on a parchment-lined sheet.

http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yel...

This has basically the same recipe but doubled, plus some hints:

http://cakecentral.com/recipe/no-fail-sugar-cookies

You have to decide how crispy versus chewy you want your cookies. And also know if you prefer lemon zest or vanilla flavors or cream cheese.

We love the lemon zest kinds. And half of us like them crispy, and half chewy.

Then factor those choices in your search results. It's baffling how many recipes there are.

My moms recipe contains sour cream. I think if you search a sour cream sugar cookie recipe...you'll find it.

I love it because it makes the cookie soft and the cookies are so good you can eat them without any frosting at all. Sometimes instead of frosting them I sprinkle some colored sugar on before baking them. :)