Non-expanding Sugar Cookies!!

Here is the recipe that I use and it holds shapes really well:

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

Another recipe that I know is popular is this one:

http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yel...

One key is to make the cookies very thick (1/4 to 1/2 inch high).

Hope that helps!

This is the least fussiest recipe I know. It is also unnecessary to chill the dough which I like all the better.

Roll Out Cookies

1 c. butter
1 c. sugar
1 large egg
1 tsp vanilla extract
2 tsps baking powder
3 c flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water a teaspoon at a time.) Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle, approximately 12 inches in diameter. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lightly browned. Makes 20-24 average size cookies.

Poured Cookie Icing Recipe

This icing dries to a shiny, hard finish and tastes good too. It can be used for icing or to outline and fill in with a #2 or #3 tip.

1 c. sifted confectioner’s sugar
2 tsp. milk
2 tsp. light corn syrup

Place sugar and milk in a bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).

Here is my favorite sugar cookie recipe. They hold their shape well, and are so tasty. Hope that this helps. Just remember to not work too much flour into the dough when you roll them out. I never refrigerate the dough as the recipe says. It's just too hard for me to roll out if I do. Also make sure that you put all like sized cookies on the same pan to ensure that they bake evenly. Have fun baking.

Soft Sugar Cookies (Cut-outs)

1 c. butter, softened (No substitutes)
1 (3-oz) pkg cream cheese, softened
1 c. granulated sugar
1 egg yolk
1 tsp. vanilla
2 ¼ c. flour
½ tsp. salt
¼ tsp. baking soda

In a mixing bowl, cream butter, cream cheese and sugar. Beat in egg yolk and vanilla. In a separate bowl, combine the flour, salt and baking soda; gradually add to the creamed mixture. Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a 2 ½ inch cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Bake at 325° oven for 8-10 minutes or until edges begin to brown. Leave cookies on pan for 2 minutes before moving to a wire rack. Decorate as desired. Yield: about 4 dozen.

You are probably leaving the dough a little too thick. You have to roll it pretty thin for cut-out cookies. Otherwise, it will expand too much and lose it's shape.

Try using smaller cookie cutters - the baking soda (or is it the baking powder??) will make the dough rise/expand no matter what, I believe.

Chill the dough before rolling - and maybe even before putting it in the oven. I even use cold butter, but I have a stand mixer that does the work for me.

My recipe is: 2 sticks cold butter, 1 egg, 1/2 tsp vanilla, 1/2 tsp almond extract and 1 cup sugar. Beat until creamy (it takes a while, and you need to scrape the beater & sides). Then add 3 cups flour, 2 tsp baking powder.

Roll to 1/4" and cut. Chill if necessary and bake @ 350 for 10-12 mins.

These cookies are awesome. I use royal icing on top.

Royal icing: 4 tablespoons merangue powder, scant 1/2 cup water beat until foamy. Sift 1 pound powdered sugar into bowl and mix on low until combined. Add 1/2 tsp corn syrup (to make icing shiny) and 1/2 tsp almond extract, mix on high for about 5 minutes. Should be glossy.

This is the kind of icing that dries hard & shiny.

Rachel:

Hhhhmm - interesting. My sugar cookies don't expand that much - i wonder what I'm doing wrong!!!

Can I come over and help bake?!?!?! I love to bake!!!

I have a GREAT recipe. I found it on All Recipes?? I think. I'll DM you the recipe when I get home tonight.
It has heavy cream in it and really helps rolled cookies keep their shape - even when I make them thick - like the cookie bouquet cookies- they are excellent. Wait. I think this is it. http://allrecipes.com/recipe/sugar-cookie-cutouts/

OMG, I'm not a baker but I have a ton of cute cookie cutters ad have been searching for the perfect recipe that holds up, tastes good, not too dry etc. FINALLY at Halloween I found this one, the BEST sugar cookie recipe I've ever used. Had to make sure to "favorite" it! www.food.com/recipe/kittencals-buttery-cut-out-sugar-cook...

Hi,Mom:
Here's one:

Cream together: 1/2 cup butter & 1 cup sugar
Blend in: 1 large egg
Sift together and add to mixture: 2 to 2 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

Divide dough in 2 parts. Chill 1 to 2 hours so it will be easy to handle.
Roll dough, one part at a time to 1/8 in. thickneess and cut with Cookie
Cutter. Keep other part of dough chilled until ready to roll.
Transfer to cookie sheet and bake in preheated moderate oven
375 degrees for 8 to 10 minutes.
Makes approximately 2 dozen cutout cookies.
It's an old recipe called Granny's Sugar Cookies.

Enjoy
D.