Classic Sugar Cookie Recipe (2024)

FAQs

Why put cream of tartar in sugar cookies? ›

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Flour is an obvious addition, baking powder adds lift, and salt balances the sweet. So many *little ingredients* doing *big jobs* to create a perfect cookie. By the way, I also make chocolate sugar cookies too!

Brown sugar makes my sugar cookies spread thin and keeps my oatmeal cookies from spreading at all; it makes both of them extra chewy. It also adds flavor to my crispy gingersnaps. White sugar turns my oatmeal cookies crisp and thin, and keeps my sugar cookies soft and thick.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

When creaming butter and sugar, granulated sugar's larger crystals incorporate more air into doughs than confectioners' sugar. A cookie made with granulated sugar will be crispy while one made with powdered sugar will be tender and melt-in-your-mouth.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

You can add citrus zest, cinnamon, or almond extract to the dough. You could also ice them with a tasty frosting and add some nuts or toasted coconut. I already made lemon cookies but i don't think I added enough lemon extract they are tasteless.

Granulated white sugar — what we mainly use in baking — is derived from either sugar beets or sugarcane.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Should sugar cookies be thick or thin? ›

Don't roll out the cookies too thin. Most sugar cookies bake great when rolled out to 1/4-inch thick. Don't overbake! Cookies should just barely be turning a golden color around the edges.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.

Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda. When the cream of tartar reacts with baking soda and moisture in the dough, carbon dioxide gas is released, causing the bread to rise.

Cream of tartar is one of the more mysterious yet most common ingredients in baking. It can also be one of the more elusive ones to find in some countries! Cream of tartar is often included in royal icing recipes, as one of its key functions is to stabilize whipped egg whites.

Some recipes, like frosting, icing, caramel sauce, and syrups require cooking sugar down to a liquid form. During this process, the sugar can sometimes recrystallize, resulting in a grainy texture. Fortunately, cream of tartar can prevent this from happening by binding to the sugar crystals and keeping them tiny.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.