A Favorite Sugar Cookie Recipe (2024)

FAQs

How to make Betty Crocker sugar cookie mix better? ›

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

What is the most loved cookie? ›

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co. But did you know Oreos are a copycat product?

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

You also might want to make sure your oven temp is accurate. Be gentle. If you handle the dough too much when making cutout sugar cookies, they'll get tough.

With Betty Crocker's new Batchables Chocolate Chip Cookie Mix, that's exactly what you can do. Whether you're craving 4 or 24 cookies, simply measure the mix, add milk or water and bake! The resealable package means you can save the rest of the mix for another day.

You can use olive, canola or vegetable oil. Depending on the type of oil, it can add complex flavor to your baked goods. You can replace about 3/4 of the butter in a recipe with olive, canola or vegetable oil. So, if the recipe calls for 1 cup of butter, use ¾ cup oil.