Why is the dough of my sugar cookie recipe too soft to cut?

Question

I live in the Philippines, it's pretty humid here. I tried making sugar cookies but for the life of me i couldn't shape them nicely with the cookie cutters! dough was just too soft! i just baked them as drop cookies, they tasted great but how can i make perfectly shaped stars and other nice designs? I even chilled the dough in the fridge, rolled it out fast and cut fast but too soft to hold shape. the ones that did get shaped a bit melted and became round too. help anyone?

Answer 1

I suggest freezing the dough.
Here's a good recipe..
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt

In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.
Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

Answer 2

I would have to know the ingredients in your recipe to be of much help.But I would start adding more flour a little at a time . Cuting them in to different shapes your dough needs to be firm. its hard to cut a cookie on just a floured surfice I always used a smothe surfice cloth and rubed flour in to the cloth then dusted more flour on it before rolling out the dough. for plain round
cookies you might just roll the cookie dough in to a log about 2 in. in diameter put it in the freezer untill firm then slice with a knife. I know what you mean about the humid weather there I spent 1 1/2 years there in the 1940s dealing with your neighbors to the N/W.
Hope this has helped you jim b

Answer 3

You need some more flour and make sure the dough stays cool in between cutting and baking.

Make sure you are using flour on the surface and on the rolling pin you are using.

Humidity is a killer for these cookies.

Answer 4

maybe try putting it in the freezer for a little bit it might get it a little firmer than the fridge.... good luck..... i have another recipe that u can use with your sugar cookie dough i made these at xmas.... i put dried cranberries and pistachio nuts (chopped) then rolled it up and we found it better to scoop it out then to cut the dough.... good luck

Answer 5

hmmm... is the butter super cold when you cream it with the sugar? maybe a bit less butter? and def. try putting the dough in the fridge between each step of the mixing/rolling/cutting/baking process. a big pain though. you might invest in cookie decorating tips and tricks so you can be happier with your round ones :)

Answer 6

Try adding a little more flour...