These are The Best Rolled Sugar Cookies and require no chilling and keep their shape! Won first place in a blind taste and texture test!
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I suspect upon reading the title of this recipe, you are wondering how on earth I can claim to have The Best Rolled Sugar Cookie recipe.
Simple, I did 2 days of mass baking and then a blind taste and texture test among willing friends.
It’s amazing how many friends are willing to be my personal taste testers when they don’t have to do any of the work.
For years I’ve tried to find and create the best rolled sugar cookie recipe. Every year around the holidays I tend to make 2 or 3 different rolled sugar cookies, most claiming to be the best, and every year I declare I’ve not yet found “the recipe.”
So this year I was determined to find and post The Best Rolled Sugar Cookie recipe.
If you think about it, the only way you have a real taste test, is to taste a variety of cookies back to back at the same time.
If I make one this week and one next week, my memory fades and I can’t give a true comparison.
I was looking for a cookie that required zero chilling. A cookie that kept its shape when baking – I HATE cookies that become puffy and misshapen during baking.
I also wanted a cookie that was soft and not rock hard and of course I wanted a cookie that tasted good by itself, without frosting, and of course even better with frosting.
After I whipped up all these cookies I invited a bunch of friends over to our house for a cookie decorating play date. The kids got to decorate sugar cookies and the adults had to do a blind taste and texture test.
As you can see from the photo, each cookie had a different shape. This is how I could tell which cookie was which.
They didn’t know whose recipe they were eating. Only what shape they were eating.
Having sampled ALL the cookies (multiple times I might add) I had determined that my personal taste preference was the Cauldron cookie. The last of the 6 batches and my own personal creation.
After making 5 batches prior, one of which was my own creation, I took what I liked from each recipe and created my own. However I didn’t tell any of my friends this. I let them tell me on their own which was the best.
And with great happiness everyone but one person chose mine. The one odd person out preferred a snappier cookie than my softer texture cookie. Which I respect.
So with excitement I am here to share with you, not my own opinion on The Best Rolled Sugar Cookie Recipe, but winner of a true blind taste and texture test.
Everyone loved the hint of almond and how soft the cookie was. Not too soft that it crumbles upon pressure like Leaf, and not crisp and crunch like the pumpkin. Mickey (my first creation) was a neck and neck with cauldron but cauldron won out. The soft but snappy cookie was the snowman, which is a good recipe, but a bit too snappy for me. And heart didn’t have the best flavor. Great texture but not flavor.
Were you able to follow any of that? It sounds like i’m talking in code. And I guess to some degree I am.
What matters though is that everyone loved this recipe. And I loved that it didn’t require chill time (a huge pet peeve of mine).
I also love that when baked and cooled, these freeze really well for use later.
Now when it comes to frosting, I feel like it’s a touchy subject in terms of sugar cookies.
Do you prefer a glaze frosting or a soft and thick frosting? Do you prefer one that dries hard or stays soft?
Personally, my go to frosting recipe is always my Homemade Buttercream Frosting. It doesn’t get hard and crispy and tastes amazing. However if you want super cute decorated sugar cookies, it may not be the frosting for you.
No matter the frosting you choose, choose this cookie. It’s a winner in my book and Num’s official go to Rolled Sugar Cookie recipe.
- 1 1/2 cup sugar
- 1 cup salted butter, room temperature
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 1/2 - 5 1/2 cups All-Purpose flour (Start with 4 1/2 cups. If dough is super sticky, add more 1/4 cup at a time until just a hint of stickyness. This will greatly depend on your altitude and humidity level)
- Powdered Sugar
- Preheat oven to 400*F''
- Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
- Cream together sugar and butter for 3 minutes or until fluffy.
- Add eggs and mix again.
- Add salt, and baking powder. Blend.
- Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
- Add 2 1/2 cups flour (1/2 cup at a time).
- Add remaining 1/4 cup buttermilk.
- Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
- When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
- Cut out with favorite shape and transfer to prepared pan.
- Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
- Allow cookies to cool completely then frost.
There have been questions about the buttermilk. Here are some quick answers.
1) You can use regular milk instead of buttermilk. HOWEVER we like the taste/texture better WITH the buttermilk.
2) If you don't have buttermilk on hand, then in a 1 cup measuring cup, pour 1 Tablespoon of lemon juice. Fill the remaining with milk and pout this into a bowl. Let it sit for about 3 minutes, stir then pour into your batter.
(The recipe only calls for 1/2 cup of buttermilk... but the above is a good ratio, so if you feel like just adding 1/2 Tablespoon to your 1/2 cup of milk, that works too, but I figured you'd be making a double batch to share)
I hope these tips help!
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