Sugar Cookies?? why isnt mine right?

[totopanda]

Hey guys, can any one here tell my why my sugar cookies turn out so dry?? and its very very very hard....
I did exactly what the cook book told me. except for the fact that i used a small oven instead of the normal oven. Does that make a difference?

[Z~BESTUS]

TOTOPANDA:
Good afternoon. Toto, there are a number of reasons why you have this baking problem. Normally I would say the oven size doesn't matter as long as the temp is accurate & it is large enough that there is enough room in the oven so that there is space for the heat to circulate.
Now then Toto, The dry condition would most likely come from overbaking, & or insufficient eggs. Also another consideration is too much flour.
Toto, we can help you better if you would post the recipe & it's directions as well as describe the oven & size sheet pans you are using.
Enjoy the rest of the day.

Z~BESTUS.

[cookie jim]

toto.I also think the probable problem is overcooking.usually when this happens i've missed removing them as little as 30 seconds to long.remember they continue to cook after removed and after all they are mostly sugar which when the sugar essencially is starting to carmelize from the heat.unless you want to make cookie brittle...lol...good cookin...cookie

[Risque Cakes]

are you using flour to roll out your cookis? are you using LARGE eggs? Most baking standard is Large eggs.

and if you place your dough between 2 pieces of parchment paper you don't have to add additional flour to roll out your cookies.

Hth

[Bhc]

I always roll out my sugar cookies between two sheets of either parchment or plastic wrap. It's a bit of a pain but SO worth it. My sugar cookies are so tender and it's solely due to no addition of flour in the rolling process.

It really helps, too, if you are doing any kind of mass production. You can roll out balls of dough and place them in the freezer for a couple of minutes to ensure that it doesn't get overly soft when you are cutting. Then just ball up the scraps, re-roll, superchill and cut again. This way the last cookie will be as perfect as the first.

I also bake them at 400 *JUST*, and I mean just, until they start to color at the edges. If I let them get even a touch brown, the texture just isn't quite as perfect.

Good luck!

[BettyR]

When I was in school, back in the Stone Age; we were taught to use powdered sugar to roll out our sugar cookies instead of flour.

This is the recipe that we used for the class and it has been a favorite ever since.


Sugar Cookies

1/2 cup shortening
1-cup sugar
2 eggs
2 tablespoons heavy cream
1-tablespoon vanilla (yes this is the correct amount)
3 1/2 cups flour
2 teaspoons baking powder


1. Combine flour and baking powder and set aside.
2. Cream shortening and sugar until light and fluffy (about 6 minutes).
3. Add eggs, cream, and vanilla and beat well.
4. Stir in flour mixture by hand.
5. Place in a container and chill until dough is firm enough to be rolled out and cut into shapes.
6. Roll out with powered sugar instead of flour.


Bake on a greased cookie sheet at 350° for 8 minutes or till very lightly browned around the edges.

[vapour]

another problem might be is that your oven is too low. your cookies can be slowly drying out in the oven if the temp is too low. standard temperature for cookies is 350, buy an oven thermometor and check. also, make sure you're not rolling your dough too thin, 1/4" is ideal.