I am trying to make cut out v-day cookies and they are not very good....how do you make them taste like the ones in the store? mine even have cream cheese in them and I don't know I want them to taste better....

any one have an good recipes?

:bump

I buy a bag... betty crocker i think? It's a mix, and it has a recipe for sugar cookies you can roll out... you just add flour to their mixture and a different amount of butter I think. That's all I use, I only make butter and choco chip cookies from scratch.

do they taste yummy?

“To Roll or Not to Roll” Sugar Cookies
by SDA Webmaster — last modified 2007-02-03 21:29
By: Advocate Staff. Date: 1/31/07.

From the back of a Gold Medal flour packet, this is a great recipe for easy-to-make sugar cookies. It includes a tasty mix of vanilla and almond flavoring, and the choice of cutout cookies or plain circular cookies depending on your preference.

Ingredients:

1-cup sugar

1-cup butter, softened

1-teaspoon vanilla

½ teaspoon almond extract

1 egg

2 1/3 cup all purpose flour

½ teaspoon baking soda

Heat oven to 375°F

For No-Roll Cookies:

In a large bowl, beat sugar and butter until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 10 minutes or until set. Immediately remove from cookie sheet to cooling rack. Ice, when cool, if desired.

For Rolled Cutout Cookies:

Use 1½ cups powdered sugar instead of 1-cup sugar. In large bowl, beat powdered sugar and butter on low speed with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼ inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 ½ inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack. Ice, when cool, if desired.




PS...I was way too lazy to type out the recipe on back of my flour bag, so there ya go!!!!! :D :tu

do they taste yummy?

They do! Everyone thinks they are scratch... shhh! :D

I buy a bag... betty crocker i think? It's a mix, and it has a recipe for sugar cookies you can roll out... you just add flour to their mixture and a different amount of butter I think. That's all I use, I only make butter and choco chip cookies from scratch.

that's what i do (well, i don't make butter cookies, but everything else lol). the girls and i made a few batches from the bag for christmas then we put frosting on them and sprinkles/sugar/etc. they didn't last long around here :giggle

I have a really, really good recipe that I would be willing to (privately) share...

When you roll them out, do you use flour or sugar? USE POWDERED SUGAR! NOT flour! That makes them... :drool

This is the one I use: http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx
Plus I add in 1 Tablespoon of vanilla extract

If you want to use them as 'roll out' cookies, just put them in the fridge for an hour before hand, then flour them a bit :) I don't use powdered sugar to roll them out on because they seem to get even more sticky and messy.

I love this recipe because it's super super super easy and not too sweet (DH doesn't like them very sweet). My old coworkers and even my parents liked this recipe :)