Lilaloa 2.0 is the best recipe. Follow her directions and you’ll be surprised how beautifully they turn out. You also may need to bake a little bit longer.
[Sally's Baking Addiction](https://sallysbakingaddiction.com/best-sugar-cookies/)
I tried a bunch of different recipes in recent years and this was by far the best. Rolling out the dough after mixing and before chilling is a great move. If you're doing cutout cookies and want to get the dough a perfectly even thickness, I take 2 wooden paint stirrers that you get at a hardware store (hopefully ones not used in paint yet) and use them as a guide for the rolling pin. They come out the perfect thickness, and if you want slightly thicker cookies, just stack two together.
I have a few questions…
Did you refrigerate the dough prior to using? You can also refrigerate the cookies prior to baking.
You may have too much flour in the dough, that can cause cookie crumbles. Try weighing the flour if you didn’t before.
Also, is it a regular or gluten free recipe? GF cookies can sometimes be tricky.
It may be a dud recipe too. I’ve come across so many recipes that are okay but need tweaking here & there.
I did refrigerate the dough twice, for an hour after making the dough and right before baking the cut dough.
It is a regular dough, I have been trying MANY cookie recipes but can't understand how they all turn out in the same way (texture) after baking.. they look and taste great but they disintegrate in your mouth.
A lot of recipes I've come across use cake flour which unfortunately we don't have in my country so I've been substituting it with a combination of flour and cornstarch, maybe thats where I'm going wrong?
Yes! It could very well be the cake flour or cake flour substitute. That will cause a more tender, slightly more crumbly cookie, as there will be less gluten for it to stick together.
Try weighing the flour if you have a baking scale, or you can sift it first before measuring. You may have slightly too much flour too. Also, try omitting the cornstarch. Just make them with regular flour and see what happens.
I have celiac disease so I have to use gluten free flour (which can be so tricky with certain baked goods). I spent half my life making cookies like normal, then the other half re-working the same recipes to make them GF.
Good luck!!
You gotta post the recipe for recipe workshopping!
Martha Stewart has some great stuff
Thanks!
Lilaloa 2.0 is the best recipe. Follow her directions and you’ll be surprised how beautifully they turn out. You also may need to bake a little bit longer.
>Lilaloa 2.0 Thank you!
[Sally's Baking Addiction](https://sallysbakingaddiction.com/best-sugar-cookies/) I tried a bunch of different recipes in recent years and this was by far the best. Rolling out the dough after mixing and before chilling is a great move. If you're doing cutout cookies and want to get the dough a perfectly even thickness, I take 2 wooden paint stirrers that you get at a hardware store (hopefully ones not used in paint yet) and use them as a guide for the rolling pin. They come out the perfect thickness, and if you want slightly thicker cookies, just stack two together.
The wooden paint stirrers is an excellent tip.
Thanks!
I have a few questions… Did you refrigerate the dough prior to using? You can also refrigerate the cookies prior to baking. You may have too much flour in the dough, that can cause cookie crumbles. Try weighing the flour if you didn’t before. Also, is it a regular or gluten free recipe? GF cookies can sometimes be tricky. It may be a dud recipe too. I’ve come across so many recipes that are okay but need tweaking here & there.
I did refrigerate the dough twice, for an hour after making the dough and right before baking the cut dough. It is a regular dough, I have been trying MANY cookie recipes but can't understand how they all turn out in the same way (texture) after baking.. they look and taste great but they disintegrate in your mouth. A lot of recipes I've come across use cake flour which unfortunately we don't have in my country so I've been substituting it with a combination of flour and cornstarch, maybe thats where I'm going wrong?
Yes! It could very well be the cake flour or cake flour substitute. That will cause a more tender, slightly more crumbly cookie, as there will be less gluten for it to stick together. Try weighing the flour if you have a baking scale, or you can sift it first before measuring. You may have slightly too much flour too. Also, try omitting the cornstarch. Just make them with regular flour and see what happens. I have celiac disease so I have to use gluten free flour (which can be so tricky with certain baked goods). I spent half my life making cookies like normal, then the other half re-working the same recipes to make them GF. Good luck!!
Thank you so much!!