Sidney and I watched a few episodes of The Great British Bake Off a few months ago and it got me inspired to frost cookies. In order to frost cookies I have to have cookies so this weekend I baked three different batches of sugar cookies. I figured I should try a few different recipes to determine which cookie I like best.
Yesterday I baked the cookies. I made two recipes I found on allrecipes.com and one recipe my family has made many times: Michelle’s sugar cookies, Best Rolled sugar cookies, and my family’s Butter Cookies. They are similar in that they basically have the same ingredients: flour, sugar, eggs, butter, and some kind of rising agent. However, the amounts each recipe has of those ingredients do differ.
I didn’t follow the recipes in regards to chill time, but after a quick google search it appeared that it was okay. The dough chilled between 4 and 6 hours. The butter cookie dough and the best rolled sugar cookie dough had to thaw for about an hour before rolling.
The picture below shows a glimpse as to how the different recipes turned out. I baked Michelle’s cookies first, butter cookies second, and best rolled third. Baking took longer for each cookie then the recipes said, about 2 extra minutes (maybe my oven is old).
Michelle’s cookies expanded an amount I was not expecting (I was used to the butter cookies, which expand very minimally) and so most of the shapes were destroyed. With that experience I made sure the remaining two batches were well spread apart but even then, the best rolled cookies touched slightly.
I made over 100 cookies. It took up almost my entire evening but it was fun, something I’ve never done before. Then this afternoon I iced the cookies! Sidney made royal icing and I then proceeded to ice 50 cookies (these cookies are good without icing too!). Sidney iced a few and Elisabeth and Gene iced a couple. The icing was thick but that’s something we can correct next time by adding water (this youtube video shows how). I spent over two hours icing cookies, getting sugar all over my hands, and laughing at myself and my icing prowess.
My technique is not close to being a pro but I have to start somewhere. I think thinner icing will help and of course, lots of practice.
So how did the cookies taste?! In regards to softness, I liked the Best Rolled Sugar Cookies the most. They were the kind of cookie I was looking for, they came out a bit thicker and they stayed soft. The butter cookies are also good but they are quite rich and aren’t exactly sugar cookies. They are also more firm. I like that they keep their shape best out of all the recipes.
I won’t be making Michelle’s recipe again but I will definitely add the Best Rolled Sugar cookies to my recipe folder. Thank goodness I have a work potluck tomorrow because I don’t think four of us could finish these cookies fast enough. In Denver and want a cookie? Come on over, we have plenty of them!