really soft sugar cookies?

Question

i am making sugar cookies to send to the troops overseas. I would like to make sure that they are still somewhat soft when they get there. does anybody have a sugar cookie recipie that will stay soft for a while?

Answer 1

I'd try these, they're super soft and really versitle what you can do with them.


All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

1.Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
2.Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:
•Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.
•Spice: Substitute one package yellow cake mix for white cake mix. Add 1
Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as
recipe directs.
•Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.
You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. On half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.

Answer 2

This is a sugar cookie recipie:
You will need
Measuring Spoons
1/2 tsp. lemons extract
1 1/2 c. all-purpose flour
Cookie sheets
Oven mitts
2/3 c. softened unsalted butters
2/3 c. sugars
Measuring cups
1 egg yolks
Cooling Racks
1 1/2 tsp. baking powder
1/3 tsp. salt
2 tsp. vanilla extract
1 eggs
Mixing Spoons
Mixing bowls

This is how you make it
1.Combine the flour, salt and baking powder. Do not sift.
2.Beat the butter until creamy, then add the sugar, vanilla and lemon extract and beat for 1 minute.
3.Beat in the egg and yolk.
4.Stir in the flour mixture only until incorporated. Stop stirring the instant the dough is uniform.
5.Form into a log, wrap in plastic wrap, and chill for at least 2 hours.
6.Heat oven to 350 degrees F. 7.Divide the dough and roll it out between two sheets of wax paper; make your cutouts. Only work with a little at a time. Keep the rest in the refrigerator to stay chilled.
8.Decorate the tops of the cookies with colored sugar, sprinkles, candies and other foods that won't melt in the oven.
9.Place the cookies on a nonstick baking sheet and cook for 10 minutes, or until they just start to turn golden around the edges. If cookies turn golden before 10 minutes have passed, lower the oven temperature.
Hope it Helps!

Answer 3

Andastra is right, no matter what cookie you bake, don't bake it until it is done in the oven or they will turn out hard every time. Under bake them by a minute or so and then when you take them out of the oven let them set for just a minute or 2 and then take them off the pan and onto a plate to finish cooling down. They will be soft then. You can even freeze after that and when ever you want them, let them set out for awhile and they will be as soft as the day you put them in.

That is so nice of you to make them for the guys overseas too. Sure bet they will like them.

Answer 4

A quick rule to remember when wanting to make ANY cookie recipe soft rather than crisp; use margarine or Butter Flavor Crisco rather than creamery butter! Also add a tablespoon of milk per batch, this really works! Thank you for supporting our troops! ;)

Answer 5

The best way of having soft cookies is not to cook them until they look done, but cook thil they look not quite done. When you take them out of the oven they will continue to cook, so if you wait til they look done to take them out they will be overdone & hard by time they cool off.