sugar cookies?

Question

When I was growing up, my aunt used to make a cut out sugar cookie that was really fat and chewy. These cookies looked like sugar cookies on steroids they were so fat. I thought they were call foam sugar cookies, but I can't find a recipe. Does anyone know of one?

Answer 1

Hi !!!
This is the recipe that I use for fluffy sugar cookies:

Farmhouse Sugar Cookies
(Recipe source: "Gooseberry Patch" Cookbook)

24 servings 4 dozen 1¼ hours 1¼ hours prep

1 cup Crisco
2 cups sugar
2 large eggs, lightly beaten
1 teaspoon vanilla
4 1/2 cups flour
1/2 teaspoon baking soda
4 tablespoons baking powder
1/2 teaspoon salt

Combine wet ingredients and blend well.1-2 minutes.
Sift dry ingredients together and combine with wet ingredients. Mix well.
Chill dough at least 1 hour for ease in rolling out.
Roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie).
Cut out with desired cutters, brush off excess flour. gently --.
Bake at 350* for 12 minutes.
Cool on sheets 5 minutes. Then remove to wire rack to cool completely.
Frost with your favorite icing.

-----------AND...

Ultimate Sugar Cookies Recipe

Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 24

Ingredients:
1 1/4 cup sugar
1 stick crisco, butter flavored
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups all-purpose flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
4 tablespoons all-purpose flour, Divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

Heat oven to 375 F. Combine sugar and crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy. Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. If too sticky or too soft to rool; wrap each quarter with plastic wrap. Refrigerate at least 1 hour. Spread 1 tablespoon flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough and cover with another sheet of waxed paper. Roll to 1/4 inch thickness. Cut with cutters. Decorate if desired or leave plain to frost. Bake for 5 to 9 minutes depending on size of cookie. Do not over cook. Cool 2 minutes on baking sheet. Remove to foil to cool completely.

-----------AND, THIS SHOULD BE HELPFUL TO YOU FOR
TINTING YOUR ICINGS...

http://www.baking911.com/decorating/tinting.htm

-----------AND, FOR A BONUS, A NO-ROLL COOKIE ...

Chewy Sugar Cookies

Original recipe yield:
30 cookies

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for decoration

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 2

The easiest way to make sugar cookies are to get the pre-made dough form Pillsbury. You can get it in the log and or I think it comes in sheets. Then all you need to do is roll it out to the thickness that you want and use your cookie cutters. No one would ever know it wasn't homemade dough.

Just make sure your kitchen doesn't get too hot, b/c sugar cookie dough is made out of mostly butter and sugar and it gets sticky and hard to work with very quickly. And you can only put so much flour down to help with the sticking cause too much will change the taste and consistency of the dough.

Answer 3

NGREDIENTS
1 cup butter, softened
1 1/2 cups sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar for decoration
DIRECTIONS
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 4

OLGA's SUGAR COOKIES:
1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture until well blended. Chill dough for 1 to 2 hours. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.

Answer 5

Use any roll out and cut sugar cookie recipe and just roll them out thicker. The thicker you roll them out they will puff up when baking and the result will be a soft chewy cookie. If you roll them out thinner they will be thin and crisp. You may have to adjust cooking time for the thicker dough.


http://www.recipezaar.com/8757

http://www.recipezaar.com/3049