Arggg...I made sugar cookies today using cornstarch and was hoping they

D

dawnnys

Well-known member
would be nice and light, but they spread like pancakes and were rubbery and tough. It was a basic recipe, nothing unusual. I didn't overbeat, in fact I barely mixed them.

Can anyone share your T&T light, puffy, tender sugar cookie recipe? I'd like the consistency of Martha Stewart's lime melt-aways... maybe I should just make them and leave out the lime? TIA

 
Brown Bag Cookie Art, Sugar Cookies

There is a recipe in T&T, but I've never made it so not sure what type it makes.

I normally use this recipe because it makes a tender soft cookie if you don't over bake it, but it's not as light as those grocery store type iced sugar cookies if that is what you are looking for. This recipe came with some clay molds I have.

Brown Bag Cookie Art, Sugar Cookies

1/2c softened butter
3/4c sugar
1 “medium” or “large” egg (not extra large
or jumbo)
1T milk or cream
2c flour
1/4t salt
1/4t nutmeg (or cinnamon)

Thoroughly cream butter by hand. Add sugar
and mix till fluffy. Beat in the egg and
then the milk. In a separate bowl mix
together all dry ingredients. Stir them into
the butter. Knead the dough for just a
minute. Chill the dough, then form the
cookies as directed (in the molds, and then
removed to a cookie sheet) and bake at 350ºF
for 10-12 minutes or until edges brown.
Yield: 5-8 large cookies depending on size of
mold.

(don't let edges get brown, these molds are typically quite large so I'd check around the 7-8 minute mark for doneness)

 
Here is my favorite cookie recipe. REC: Melting Moments

This is off the box of cornstarch.


* Exported from MasterCook *

MELTING MOMENTS

Recipe By :Annie
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour -- unsifted
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter -- softened
1 teaspoon vanilla

In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat butter until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet; flatten with a lightly floured fork. Bake 325°, for 15 minutes or until bottom is light golden brown. If desired frost with Cream Cheese Frosting.

- - - - - - - - - - - - - - - - - - -

 
Hey Dawn, thanks. Funny, yesterday's ATK featured these (tweaked) as one of their

recipes. I think these will do well, although still looking for a "puffy" sugar cookie.

 
Great, Dawn... these look perfect. I 've been to that site before because

I remember the cute cupcake graphic.

 
I think it's the sour cream in the recipe that gives it that texture. Read that somewhere. I will

try these tomorrow night.

 
I am making these, spreading them with cream cheese frosting

and making mini fruit pizzas with them for our Christmas eve appetizer spread.

 
You must log in or register to reply here.
Back
Top