Sugar cookie problem!?

Question

I never baked in the US before, I always baked cookies at sea level. The first batch I used "I can't believe it's not butter." I should have look if I can use it with baking, but I didn't because where I used to bake cookies there is about one kind of butter and margrine in the store and you can use them for baking. Those turned out tasting like butter milk.

The secound batch I used "Blue Bonnet." I ended up with a lot of flour in it and tastless. Both batch looks fine, but doesn't taste like cookies at ALL!
This is the recipe I used:
2c. butter
3/4c. sugar
1egg
1/2tsp vanilla
1tbs cream
1/2 tsp salt
1/4 tsp baking powder

I don't know how much flour I used since I added a bit more than the recipe said. It seems like it's always wet even though I put in the amout the recipe says.
350F
So what did I do wrong?
Give me suggestions or something please!

Colorado Springs is where I am trying to bake cookies

the recipe says cream or milk and I used half and half

Answer 1

You didn't tell us at what altitude you are. It does make a difference. Please edit your post to tell us. If you don't know, state what city you're in.

In the U.S., there are many types of "spreads" that are lower-fat substitutes for butter or margarine. You cannot use these in baking, as you have learned. A good way to know if a margarine or butter is acceptable for baking, is that it will have at least 100 calories per tablespoon, or at least 30 per teaspoon, or 11 grams of fat per tablespoon.

POSTSCRIPT: It is also possible that the spread you bought, if margarine, is insufficiently hardened (hydrogenated). Buy real butter if you can afford it; if not, I suggest buying only stick margarine that does NOT make any special claims to be spreadable while cold (you want hard fat).

I notice in your recipe that it calls for "cream." Did the recipe say "cream" or "cream of tartar?" They are different.

If you post your altitude, we can investigate that also.

POSTSCRIPT: At your altitude, over 5000 ft (1500 m), there will be definite changes in your recipes. I'm a bit confused about your complaint that your dough is too soft and wet. Typically at high altitudes, the opposite problem (too dry) is the case.

I suggest looking at your measuring utensils, making sure they are all from the same country, and even checking them in some manner to make sure their measurements are accurate. Also, check your flour. Is it too wet because of the way it is stored? Personally, I try not to keep mine in the refrigerator, as it can make it damp.

It will take some trial and error to get things just right. Here are some suggestions to start:

1. Decrease sugar by 1/4 to 1/3 cup. This will reduce your cookies' tendency to spread while baking.
2. Add an egg yolk. This will increase moistness and cause the cookies to set more quickly.
3. Increase the oven temperature 25 degrees, and reduce baking time by a couple minutes.

These changes are necessary, because at high altitudes, water evaporates at lower temperatures. This permits the cookies to dry out and spread too quickly before the flour cooks, leading to flat crispy cookies. Increasing the oven temperature causes the egg and starch in the cookie dough to set more rapidly, before all the water has a chance to evaporate, leading to a better-formed and softer, moister cookie.

I have an article about high-altitude baking that I can email you if you are interested. Just use the email link in my Answers profile, and send me your email address.

Answer 2

Here's a good sugar cookie recipe :) From my experience, I've had good luck with Land'O Lakes butter

INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup colored sugar for decoration
3/4 cup butter
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Answer 3

At first glance, it looks like the margarine you used came from a tub...you can't use these for baking...there isn't enough fat in them to help the cookie out. If you use margarine instead of butter, it should be the stick kind. Also, I'm not sure about the recipe, but that seems like a lot of butter compared to sugar.

Answer 4

A secret to baking cookies use real butter, but the no salt
kind and always follow the recipe make sure ingredients are well combined.

Answer 5

I would suggest using excatly the amount of flour the recipe called for. That can cause them to be tasteless.