Classic Sugar Cookie Recipe (2024)

FAQs

Why put cream of tartar in sugar cookies? ›

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough.

If you're don't plan on frosting them you can apply small Nonpareils or colored sugar crystals before you bake them. My aunt always mixed Nonpareils into her sugar cookie batter, baked them then frosted 1/2 of each cookie with chocolate. Note: As ways do a test batch because, some sprinkles don't bake very well.

Baking Powder

Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.

The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How Long to Refrigerate Cookie Dough. As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product.

Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!

How to jazz up sugar cookie dough? ›

Whether using your favorite recipe or pre-made, you can easily spruce up your sugar cookie dough into gourmet treats by adding nuts, chocolate chips, citrus zest, toffee bits, extracts, or spices.

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle.

We never grease our pans. As most cookies are loaded with delicious butter fats, they release VERY easily from the parchment; and for no other reason than decreasing the number of dishes in the kitchen, I would highly recommend baking your cookies on parchment to anyone!

Though they can generally be used interchangeably, granulated sugar does not incorporate into batters as quickly. Cakes and other desserts baked with granulated sugar instead of caster sugar sometimes have a speckled appearance due to the undissolved granules.

On a lightly floured surface, roll out the cookie dough to ¼-inch thick. Cut out using cookie cutters and bake on a baking sheet lined with a silpat mat or parchment paper for 12 to 15 minutes, until the edges just barely start to turn golden. Cool completely before decorating with royal icing or frosting.

On the other hand, cream of tartar on its own is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites. (It's also used to stabilize whipped cream and to prevent sugar syrups from crystallizing.)

The cream of tartar also makes the preparations softer and lighter, as it inflates leavened products without weighing them down: therefore it is excellent for making biscuits, cakes, croissants but also bread, savory pies and other baked products that have a good leavening.

Lemon juice works as a good substitute in any recipe that requires a leavening agent (any recipe that has baking soda in it). All you'll need to do is double the amount of cream of tartar, and then use that much lemon juice.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.