Soft Cut Out Sugar Cookies
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- Опубликовано: 13 дек 2022
- These easy Cut Out Sugar Cookies have a secret ingredient that makes them super soft and moist while still allowing them to hold their shape in the oven. Paired with a classic sugar cookie icing, they’re perfect for decorating! Recipe: www.lifeloveandsugar.com/soft...
I love all of your recipes! Great video! I'll try this tomorrow!!! Thanks!!!!
So good to see you on again.. Lovely presentation.. I will definitely use your tips for better cookies! 🙌 Merry Christmas! 🎄🎄😍
They are just so pretty.
I made your Christmas tree cookies that you posted last year, the stacked ones. Everyone just adored them.
So glad you enjoyed those!
Thank you!!! I've been looking for a recipe of soft cookies, no spread...I have found soft that spread and one that won't spread but it's a hard cookie, looking great but hard to eat ... thanks, I can't wait to try it ❤❤
This is a great recipe and will make a cookie you’ll love. Please let me know how you like it.
This is the best sugar cookie recipe I've seen. The testure is perfect. However, there's one thing I will change next time. I think I will cut down on half of the salt. What do you think?
How well do these freeze? Would you suggest freezing the dough as a whole or cutting the shapes and flash freezing before baking?
They should freeze well. I probably wouldn't freeze them with icing on them, since that could bleed. But the cookie dough should freeze well and they should do well if you freeze them after baking, but before frosting. I haven't ever tried cutting them and then freezing them before baking. I suppose you could, it just seems like there's more chance that your shapes will get a little messed up from handling them.
Never got the measures
The full recipe link is in the description. Here it is again for you www.lifeloveandsugar.com/soft-cut-out-sugar-cookies/
I saw your recipe and i believe the measures are kinda wrong 😢
What I mean is…I’m doing the recipe RIGHT NOW and I know 1 cup of all purpose flour es 160 g so it doesn’t do the math of 358g g and I escaled 6 tbsp of cornstarch and is more than 60 g
@@juaniitaa1scooping dry ingredients is always gonna be different. That is why she added the weighted measurement. It will be more accurate. 6 tbsp. can be tightly packed or lightly fluffed and they will weigh differently. I think you should just stick to the recipe weighted.