what is a good sugar cookie recipe that will stay moist?

Answer 1

Hi !!!
I have made these cookies several times & they always turn out terriffic...ENJOY!!!

Chewy Sugar Cookies Recipe courtesy Linda McClure (2nd Place)

You can also roll the cookies in the sugar sprinkles before baking.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Answer 2

Cake Mix Sugar Cookies

Ingredients:
1 (18 ounce) package yellow cake mix
3/4 cup butter, melted and cooled
1 large egg
2 tablespoons milk, i usually use evaporated milk

Prep:
In a large bowl mix cake mix, butter, egg and milk.
Do not over mix.
Shape dough in a ball.
Chill for 2 hours.<<<<<<<<<<<<<<
Roll 1/8 inch on a floured surface.
Cut out with a floured cookie cutters.
Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
Cool slightly.
Move to rack to cool fully.
Store in airtight container.

Answer 3

The Best Rolled Sugar Cookies

makes 60

INGREDIENTS
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.


Tips:
MAKING CUTOUT COOKIES EASILY

I put a sheet of baking parchment (now easily found in grocery stores) on my cookie sheet, then ROLL THE DOUGH OUT DIRECTLY ON THE PARCHMENT-LINED COOKIE SHEET. After making the 'cut-outs', appropriately spaced on the dough, I PEEL AWAY THE EXCESS DOUGH from around and between the 'cookies' and bake as directed. The parchment helps keep the bottoms of the cookies from getting too dark, eliminates any need for greasing the pan, allows you to remove the cookies from the sheet by simply sliding the parchment carefully off the side (which is especially helpful with extra large or delicate cookies), and CAN USUALLY BE REUSED IN BAKING THE REST OF THE COOKIES. I have also rolled dough out on the parchment without having it on the cookie sheet, done the cutting and trimming, and then slid the parchment onto the sheet for baking, which helps when you're short of cookie sheets -- the next batch is ready to pop into the oven as soon as the first comes out.

To make these cookies AMAZING:

(additions meant for 60 cookies )

add 1 /2 zest of one lemon,
1 c. confectioner's sugar,
1 c. granulated sugar, for sweetness

cream these three ingrediants with the butter

than add 2 tsp. vanilla (in addition to the other tsp of vanilla called for in the recipe)

than follow the rest of the instructions

If the dough is sticky, simply keep dusting it with powdered sugar and you can continue to work with it...while adding additional flavor...