Time to make the cookies
As I began my search for the perfect (for me) sugar cookies, there were a few criteria I wanted this recipe to meet. First, I wanted a dough that tastes     UH-mazing! I wanted a dough that held its shape during baking, and produced a soft cookie. Probably most important to me was a dough that didn’t need to be chilled before it was rolled out. Really, who wants to wait for dough to chill? I can barely wait for the oven to pre-heat much less an hour for dough to chill in the fridge!

Where I found my basic recipe

There were a couple of recipe flops before I discovered The One. My go-to cookie blog and one of my big inspirations, The Adventures of Sweet Sugar Belle, has a basic sugar cookie recipe you can find here.

My Tweaks

Oval cut

After making the recipe a few times I tweaked it a little so I can get the cookie results I’m looking for. Instead of using 2 tsp of baking powder, it’s cut down to 1 1/2 tsp. I found they don’t spread as much. I also use 1 1/2 tsp of almond flavoring. The first time I made the recipe I used 2 1/2 tsp of almond flavor and then wished I hadn’t. Have you ever heard the saying Too much of a good thing is no good? Well, that was probably said about almond flavoring in cookies. Maybe not, but it certainly applies.

Sweet Sugar Belle’s recipe calls for 2 1/2 – 2 3/4 cups of flour. I think I’ve used  2 3/4 cup every time. Converting all my dry ingredients into weight measurements gives me better control over the outcome of my product. A scale isn’t something everyone has in their kitchen, but it’s worth getting if you want consistent results for any baking. You can find the food scale I use here.  Scale

 

My Results

After making the recipe ‘mine’ I’m really happy with my results. I get nicely shaped cookies that are soft and flat. They freeze well and the recipe doubles easily. My favorite part of course, they are delicious!

Round oval square
This is a double batch of round, oval, and square cookies.

My next post I’ll be going over supplies I love and can’t bake without.

I would love to hear your go-to recipe story!

Thanks for reading,

Leah

 

 

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