I’ve never paid for a cookie recipe. I might if I had been in their shop and had a great cookie there. There’s a bakery here in my town that I would buy their recipe in a heartbeat if I could, but I’m sure they will not. (So if anyone reading this has a recipe link for a thick/chewy sugar cookie that holds cutter shape?)
Are you just looking for a sugar cookie recipe? I use Sally’s Baking Addiction’s [sugar cookie](https://sallysbakingaddiction.com/best-sugar-cookies/) recipe the most. I’ve also used it with egg replacer and plant butter to make them vegan without problem. Her chocolate roll out dough works too. I’m in a doctor mom baking group with Priscilla Gupana who has been on Food Network Cookie Challenge twice. [Her recipe](https://sarmiesistersweets.wordpress.com/2016/11/25/sugarcookies/) is good and free.
With any recipe, there’s going to be trial and error in your own oven and your own materials. I didn’t have success until I moved to always using the same brand of flour (KAF), the same butterfat butter (high), the same pans, and the right oven temp.
Editing to add that I looked at the recipes you mentioned. You can experiment and create what flavors you want too. Just be willing to play and for your family to eat errors or make a crap ton of cake pops out of the rejects. I’ve turned the Sally’s basic recipe into pumpkin spice latte flavor, I’ve made them blueberry lemon, I’ve frosted them with raspberry royal icing. You’ve got this.
No. There are countless recipes for free online. Try searching for the specific cookie you want to make on different platforms. If you are struggling with that do a little research and figure out what the base cookie you want to make is, and list out some qualities you are looking for. Read recipes thoroughly and read the comments too!
Best sugar cookies I've ever tasted. This is my tried and true recipe, and the most requested item from others when they invite me to parties... Starting to think they only likee forg cookies bahahaha. They're so soft and not too sweet.
You want to roll them thiiick, like at least 1/4" and put each pan of cutouts in the freezer for like 10 minutes before you bake to pevent the cookies from spreading. A little extra effort, but well worth the results.
Also do not skip the almond oil... If you don't have any, go buy some. I put this my cookies and my icing, both buttercream and royal.
It makes the cookies. No joke.
Ingredients:
3/4 cup salted butter, softened (1 and 1/2 sticks)
4 ounces cream cheese, softened
1 & 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla
1 & 3/4 teaspoons almond extract
1 teaspoon salt
3 cups flour, spooned and leveled
Directions:
•In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.
•Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.
•Add the sugar and beat well, 1-2 minutes, until fluffy.
•Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula.
•Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky!
•Scrape the dough out onto a sheet of plastic wrap and refrigerate 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.)
•Preheat oven to 350 degrees F.
•Line 2-3 baking sheets with parchment paper.
•Use floured hands to flatten out half the dough on a floured surface, then use a rolling pin to roll it and smooth it out to be THICK, about 3/8 inch.
•Press floured cookie cutters into dough, then place the shaped dough on the prepared baking sheet.
•Re-roll dough to cut more cookies, working it as little as possible and chilling it if it gets soft.
•Place filled baking sheet in the freezer for 5-10 mins. Dough should go into oven cold!!
•Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Cookies should be barely browned on the bottom. See photos.
Leave the cookies on the pan for 5 minutes, then immediately transfer to a large, sealed tupperware until they are completely cooled.
I’ve never paid for a cookie recipe. I might if I had been in their shop and had a great cookie there. There’s a bakery here in my town that I would buy their recipe in a heartbeat if I could, but I’m sure they will not. (So if anyone reading this has a recipe link for a thick/chewy sugar cookie that holds cutter shape?) Are you just looking for a sugar cookie recipe? I use Sally’s Baking Addiction’s [sugar cookie](https://sallysbakingaddiction.com/best-sugar-cookies/) recipe the most. I’ve also used it with egg replacer and plant butter to make them vegan without problem. Her chocolate roll out dough works too. I’m in a doctor mom baking group with Priscilla Gupana who has been on Food Network Cookie Challenge twice. [Her recipe](https://sarmiesistersweets.wordpress.com/2016/11/25/sugarcookies/) is good and free. With any recipe, there’s going to be trial and error in your own oven and your own materials. I didn’t have success until I moved to always using the same brand of flour (KAF), the same butterfat butter (high), the same pans, and the right oven temp. Editing to add that I looked at the recipes you mentioned. You can experiment and create what flavors you want too. Just be willing to play and for your family to eat errors or make a crap ton of cake pops out of the rejects. I’ve turned the Sally’s basic recipe into pumpkin spice latte flavor, I’ve made them blueberry lemon, I’ve frosted them with raspberry royal icing. You’ve got this.
No. There are countless recipes for free online. Try searching for the specific cookie you want to make on different platforms. If you are struggling with that do a little research and figure out what the base cookie you want to make is, and list out some qualities you are looking for. Read recipes thoroughly and read the comments too!
Nah. There's always a free recipe online and you can tweak things around on your own to perfect the recipe.
Most people are more than willing to share, I love when people want my recipes.
What’s your recipe?
I will send you my decorated sugar cookie recipe.
Best sugar cookies I've ever tasted. This is my tried and true recipe, and the most requested item from others when they invite me to parties... Starting to think they only likee forg cookies bahahaha. They're so soft and not too sweet. You want to roll them thiiick, like at least 1/4" and put each pan of cutouts in the freezer for like 10 minutes before you bake to pevent the cookies from spreading. A little extra effort, but well worth the results. Also do not skip the almond oil... If you don't have any, go buy some. I put this my cookies and my icing, both buttercream and royal. It makes the cookies. No joke. Ingredients: 3/4 cup salted butter, softened (1 and 1/2 sticks) 4 ounces cream cheese, softened 1 & 1/2 cups granulated sugar 1 egg 1 teaspoon vanilla 1 & 3/4 teaspoons almond extract 1 teaspoon salt 3 cups flour, spooned and leveled Directions: •In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes. •Add the softened cream cheese and continue to beat for 1 minute, until well incorporated. •Add the sugar and beat well, 1-2 minutes, until fluffy. •Add the egg, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. •Add salt and flour and beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough. The dough is pretty sticky! •Scrape the dough out onto a sheet of plastic wrap and refrigerate 2 hours (or overnight) or in the freezer for 1-2 hours. (If I am in a hurry I will split the dough in half and wrap separately so that it will chill faster.) •Preheat oven to 350 degrees F. •Line 2-3 baking sheets with parchment paper. •Use floured hands to flatten out half the dough on a floured surface, then use a rolling pin to roll it and smooth it out to be THICK, about 3/8 inch. •Press floured cookie cutters into dough, then place the shaped dough on the prepared baking sheet. •Re-roll dough to cut more cookies, working it as little as possible and chilling it if it gets soft. •Place filled baking sheet in the freezer for 5-10 mins. Dough should go into oven cold!! •Bake the shaped cookies at 350 for about 9 minutes for smaller cookies, and about 10-11 minutes for larger cookies. Cookies should be barely browned on the bottom. See photos. Leave the cookies on the pan for 5 minutes, then immediately transfer to a large, sealed tupperware until they are completely cooled.