The secret to making moist sugar cookies is rolling out the dough on the thick side, which results in a softer, chewier finished product. Bake moist sugar cookies with fun tips from the owner of a specialty bakery in this free video on cookies.
Hi, today we're going to learn how to make moist sugar cookies. I have all the ingredients in front of me and they're pre-sifted, pre-measured so all I have to do is empty them into my bowl. I have here 4 cups of sifted flour which like I said I already pre-measured. And in with this I have to add 2 teaspoons of baking powder and most recipes you have to add the sugar and the shortening but, this is kind of a backwards recipe. This is my mother's recipe. Next I have to add 1 cup of shortening, now I need to cut it with a pastry blender and you're supposed to cut it till it represents a corn meal. And you have to just work it in there which I think we are just about there so I'll take out my pastry blender. Next I have to stir in 1 and 1/2 cups of sugar which is pre-measured so I'll mix the 1 and 1/2 cups of sugar into the recipe. Next I need 2 eggs, 2 large eggs and now you have to mix. So we will mix in the 2 eggs into the flour and the baking powder. Like I say it's a little bit of a backwards recipe a lot of times you have to just do the sugar with the shortening but, this is my mothers recipe and believe me they're good and I've tried a lot of different sugar cookies and this is a real moist sugar cookie. Okay that is that, now I need to add a teaspoon of vanilla. Okay that's all finished and we have to stir all this up. So now we have to make half a cup of sour milk, so I have half a cup of milk pre-measured and I add a little bit of lemon juice and we will pour it into the mix and that there is your sugar cookie dough. Like I say these are really moist and I find that if you roll them out kind of on the thick side it's a little bit moister and chewier then if you roll them really thin. So if you want a really thin crispy cookie then you would roll it thin but, if you want a moist chewy sugar cookie then just you roll it out a little bit thick. And I have to add the baking soda, we have 1 teaspoon baking soda and I'll mix that in. And that is my mother's recipe. Now we're going to roll out the sugar cookies that we just made. What I did was I put them in the refrigerator for about an hour or so let it get chilled. And I wrapped it up in plastic wrap so I have a little ball of flour here because we need to put a little bit of flour down otherwise the cookie dough will stick onto the table. Take a little bit of the dough, cut both sides with the flour. Make sure you keep flour down cause otherwise it will stick. I have my rolling pin so we're just going to roll out the cookie dough turning it. And there again like I said before you need to kind of cut them out on the thick side so that when they rise they'll be nice and moist. At this point you need to set your oven to 375 and you put them in the oven on a cookie sheet. I use the Air Bake cookie sheets because I find they come out quite well. And finished product, I have a fish, I have a little tulip and we have sugar cookie stars.