I do a ton of baking with kids at work and this my go-to base sugar cookie recipe. It handles nicely, doesn't spread too much in the oven, takes color beautifully (spring for the gel food coloring rather than the drops), and it doesn't brown as much as others I've tried.

http://familyfun.go.com/recipes/sugar-cookies-678316/

I do a ton of baking with kids at work and this my go-to base sugar cookie recipe. It handles nicely, doesn't spread too much in the oven, takes color beautifully (spring for the gel food coloring rather than the drops), and it doesn't brown as much as others I've tried.

http://familyfun.go.com/recipes/sugar-cookies-678316/

Anonymous wrote:I agree re: the "best rolled sugar cookie" recipe on allrecipes.com

I roll mine out between two sheets of parchment paper, so the roller (or wine bottle in my case) doesn't get stuck to the dough. I just peel off the parchment paper after it's rolled thin.

I used a friend's recipe, which called for a lot of flour (6 cups -- I mentioned to DH that measuring and sifting 6 cups of flour is no joke!). I purposely chose that recipe because I thought that much flour would reduce the stickiness. However, I didn't think about rolling it between the two pieces of parchment paper. I'll have to try that. I made another batch of dough and refrigerated it last night. Hopefully, I can get it rolled thinner and we have better results today. Thanks!

This Real Simple recipe was great: http://www.realsimple.com/food-recipes/browse-all-recipes/sugar-cookies-00100000070690/index.html

I found the allrecipes one mentioned a little sticky to work with, Real Simple was easier.

http://www.williams-sonoma.com/recipe/animal-cutout-sugar-cookies.html


I use the recipe above and these cookies maintain their shape nicely. You will need to use a lot of flour on your surface and with the roller to prevent sticking and to get the consistency you want. Use the flour liberally.

I agree re: the "best rolled sugar cookie" recipe on allrecipes.com

I roll mine out between two sheets of parchment paper, so the roller (or wine bottle in my case) doesn't get stuck to the dough. I just peel off the parchment paper after it's rolled thin.

If you're making them from scratch, you need to be careful with your measurements. And roll your dough out to about 1/4 inch. Bake them just until they start to brown around the edges.

Do you think you rolled the dough thin enough? It sounds as if they were a bit too thick?

Are you making it from scratch or the tube? If from scratch, recipes vary widely. I have used the "best rolled sugar cookie" recipe from allrecipes for years and the name is spot on. Just made a batch and the shapes hold beautifully. If you've got a very intricate shape sometimes it helps to chill after cutting for 5-10 min in the fridge and then bake.

For the 2nd year in a row I've screwed up the rolled dough sugar cookies. The dough is chilled, just like the recipe says, but it is still extremely sticky. So, I have to use alot of flour to roll it out and cut it. Then in the oven, the cookies blow up to unrecognizable shapes. Santa has never been fatter! What am I doing wrong???