Recipe Review: Roll out sugar cookie Recipe by Semi Sweet Designs

Sugar cookies are one of those recipes that I believe everyone has a recipe for.

I prefer cookies that keep their shape when you bake them. This is becauseI hate having to guess the outcome of a cookie recipe when I try it for the first time. Some cookies have to be pressed down slightly before baking. Too much of a press and you get flat cookies. Not enough and your cookies are like domed mounds of a cake and cookie hybrid.

The best solution I have found is a sugar cookie that is rolled, cut and baked because it does not spread out. 

While on Pinterest (my new favorite obsession), I saw a picture of really cute flower shaped sugar cookies. I decided to try out the recipe from Semi Sweet designs and i made a great choice.

The recipe and Instructions

The recipe of these cookies is like that of most sugar cookies. The ingredients included most of the items I always have available. The only not-so-common ingredient is the almond extract. I do not like almond extract so I reduced the quantity  I used.

The instructions for making these roll out sugar cookies are straightforward. It involves creaming the butter and sugar then adding the eggs and extracts. After this, you add the flour and when the dough comes together, you use it. Roll out the cookie dough between two parchment sheets, cut out the cookies and bake it for a few minutes.

If you are not ready to use the cookie dough, you can freeze it for later use.

The texture

This cookie dough was very sticky after I added all the flour the recipe called for. I had to add some more until the dough came together. 

The cookie made from this dough had slightly crisp edges but they softened after a few hours. It was soft in the center and tender as well. If you prefer a crunchy or crisp cookie, this may not be your favorite.

The texture of this cookie was a bit crisp when cold. I put a few of these in an airtight container that I put in the fridge. I found the harder texture a bit more enjoyable.

The part where this cookie shined though, was in the flavor.

The Flavor

I was not sure what to expect with this recipe but the flavors in this cookie worked together. The butter, vanilla extract, and almond extracts complimented each other beautifully.

I could taste the subtle notes of the almond extract. The creaminess of the butter was in the front row of my taste buds. If these cookies were not soft, they could pass for shortbread cookies. 

These were not overly sweet and the ratio of sugar to butter was balanced.

I hate cookies that are cloyingly sweet, even a bite can make you feel guilty. The sugar cookies from semi sweet designs were well balanced in flavor and just sweet enough.

Tips for making this recipe

• Sometimes you will need more flour when making this recipe. Factors like humidity, size of your eggs and moisture in your butter or margarine should be considered.
• If cannot use butter, margarine is a good replacement. I recommend using a teaspoon of butter extract to improve the flavor.
• If you do not have parchment paper, dust your work surface with powdered sugar and roll your dough on it. It is important to note that your cookie dough may brown faster and your cookies will be slightly sweeter. 
• The almond extract elevates the flavor of these cookies. If you do not like almond extract, reduce the quantity of almond extract you use instead of eliminating it completely.
• To freeze this dough, wrap it in clingfilm first. Leave it out in the fridge overnight to defrost it when you are ready to use it. About 30 minutes before you want to use the cookie dough, leave the dough out in the kitchen so it comes to room temperature and is easier to work with.
•  To roll out your dough evenly, put two dowel rods on either side of your dough and using your rolling pin, flatten out your cookie dough. The dowel rods will ensure that the cookie dough is flattened evenly before you start cutting out the shapes. 

Do I recommend this recipe?

Yes. Regardless of the fact that this was not a crunchy or crisp cookie, I enjoyed it all the same. My taste tester enjoyed this recipe because it was not too sweet. If you want a basic sugar cookie that you can eat as is, add a filling to or use to make other desserts, you will love this recipe.

NOTE: My opinion is based on my following the recipe but reducing the quantity of almond extract used.

If you have any recipe suggestions, leave it in the comment section. I love to read from you all.