Reply to Please post your best recipe for homemade sugar cookies and icing

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[quote=Anonymous][quote=Anonymous]Ugh.  I try a new one every year and they all are a PIA.  The dough is sticky, it must be chilled several hours or overnight, but then it is like a rock and you can’t roll it out.  Once you can sort of roll it out, it sticks to the counter (yes I use flour). I’ve tried rolling on parchment which somewhat helps but then the parchment paper slides all over making it hard to actually roll out.  I don’t know if it is me or if they are just a PIA for everyone but no one will say so.

So…please let me know what I am doing wrong or share your recipe that is actually user friendly and doesn’t make me want to go on a rampage with my rolling pin[/quote]

You are not using enough flour in your dough and/or your butter is too soft when you make the dough. The dough should pull away from the sides of the bowl when mixing. In the DMV, I almost always use the high end of the range if flour is given a range. Measure your ingredients in grams with a food scale. You probably are also measuring incorrectly or have a bad recipe. Chill your dough overnight. Get your dough out 2 hours before you want to roll it. You should be able to squeeze it and sent it with your finger tips before it’s ready to roll. The first roll is a bit tough, but bear down with your weight - your weight behind the rolling pin does the work, not your arms. For the first roll, pat or rub a thin coat of flour on the dough not the counter. Flip/rotate/flour several times with thin amounts of flour. After you roll once, flour will stick to the counter better.

I posted the LilaLoa recipe and it’s not fussy at all. I put in sugar and butter, mix. Add everything else except the flour, mix. Add flour in 2-3 batches, mix. Turn dough out on to a clean counter or cutting board and knead a bit to make a smooth flat disk or rectangle.

Maybe that’s your issue? What shape is your dough when you chill it? [/quote]

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