Answers to Everyday Questions : How do you get really soft fluffy sugar cookies?

How do you get really soft fluffy sugar cookies?

5 Responses to “How do you get really soft fluffy sugar cookies?”

1. Rock On... said :
   April 15th, 2011 at 10:22 am

   the key is to put a lil more butter. and baking soda. and a lil less sugar. cause the sugar caramelizes the cookies in the oven but when they come out, theyre all hard and stuff.

   not healthy but damn good.
2. Terry J said :
   April 15th, 2011 at 11:09 am

   Make sure when you cream your butter and sugar, that you beat it until it is fluffy.
3. Kathleen M said :
   April 15th, 2011 at 11:53 am

   Just bake them less. Ovens, altitude, dampness,timing etc. all effect the finished product. Put them in a used coffee can (plastic) as soon as they’re barely cool
4. chris w said :
   April 15th, 2011 at 12:22 pm

   Powdered sugar I think makes them soft and fluffy

   POWDERED SUGAR COOKIES

   1 1/2 c. powdered sugar
   2 sticks butter
   1 tsp. soda
   1/2 tsp. cream of tartar
   1 egg
   2 tsp. vanilla
   2 1/2 c. flour

   Refrigerate until dough is set; roll out on floured surface. Bake at 350 degrees for 6-7 minutes until light brown. Use ungreased cookie sheet.
5. Been There~Done That! said :
   April 15th, 2011 at 1:02 pm

   Soft Sugar Cookies

   “These soft cookies are always a hit.

   * 1 cup butter, softened
   * 3/4 cup sugar
   * 2 eggs
   * 1 teaspoon vanilla extract
   * 1/2 teaspoon almond extract
   * 2 cups all-purpose flour
   * 1 teaspoon cream of tartar
   * 1/2 teaspoon baking soda
   * 1/4 teaspoon salt
   * 1/4 teaspoon ground nutmeg
   * FROSTING:
   * 1/4 cup butter, softened
   * 3 cups confectioners’ sugar
   * 1 teaspoon almond extract
   * 2 to 4 tablespoons hot water
   * Food coloring, optional

   In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture.
   Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until light brown. Remove to wire racks to cool.
   For frosting, in a large mixing bowl, combine the butter, confectioners’ sugar, almond extract and enough water to achieve desired consistency. Tint with food coloring if desired. Frost the cookies. Yield: about 6 dozen.