Saturday, October 25, 2008

Soft Sugar Cookies


I've tried about a hundred and one recipes and this one is the best! The cookies come out puffy and soft and stay that way for 2-3 days. I also love that you don't have to refrigerate the dough for hours. Just mix, roll out and start cutting shapes. Perfect for impatient kids like mine.

2 squares margarine (softened)
1 cup (8 oz.) vanilla yogurt
2 eggs
2 tsp. vanilla
2 c. sugar
6 1/2 cups flour
2 tsp. soda
1/2 tsp. salt

Combine the margarine, yogurt, eggs, vanilla and sugar. Beat for 2 minutes with an electric mixer. In a separate bowl, combine the dry ingredients, then add to the creamed mixture. Mix well. Gather dough and divide into two balls. Roll out, cut into shapes and bake @ 350 degrees for about 10 minutes.

***TIPS***

Thickness:
When rolling out the dough, don't roll it too thin or the cookies will turn out crunchy and hard. I would say that it should be about as thick as a book of checks (that's the best comparison I can think of). Opt on the side of thickness rather than thinness :0)

Cooking Time:
Check on the cookies often and take them out as soon as they look puffy, loose their shine and get just a tiny, tiny, bit browned. If you let them get too brown, they will be crunchy. If the middle of each cookie looks shiny when you take them out, they will be too doughy.

Rolling Out:
I roll out my dough on a piece of plastic wrap and then just sprinkle a little bit of flour on top to keep my rolling pin from sticking. When you cut the cookies, they come right off the plastic wrap. Plus, it keeps your counter from getting messy and your cookies stay tender because they don't get too much flour rolled in.


1 comment:

Amanda said...

What a great tip about the plastic wrap. I can't wait to try these. My hubby loves sugar cookies but I hate to make them but this recipe looks like it might be the one