How to keep sugar cookies in the shape of the cutter ?!?!

[sammy_789]

So in a few weeks I'm making some sugar cookie favours for someone's wedding party. I've made sugar cookies in the past and whilst they keep their general shape, they aren't are clean cut or sharp as I would like. For example, if I cut a circle, one side might spread a little so it looks a bit more ovally or when i do a heart, you can tell it's a heart, but it's just not sharp.

For the favours I'm doing plaque shaped cookies such as the ones here ( https://cookieconnection.juliausher...imageType/LARGE/inlineImage/true/IMG_8217.jpg ) which obviously have pointed sides so I want it to look sharp. I'm also putting fondant on top so it'll look off if the cookie spreads slightly as the fondant will no longer be the exact same size.

I've made various adjustments to my recipe and method ( omitted baking powder, omitted eggs, refrigerate for 30 mins after cutting shapes before popping in the oven. ) And whilst I've noticed an improvement with each adjustment, it's still not as clean cut as the picture that is linked above.

What am I doing wrong ?? Would it possibly be worth putting the cookie in at the higher temp for a shorter time to not give them as much time to spread ? I'm desperate !!! Help !!!

 

[Norcalbaker59]

Most likely you are creaming your butter at the wrong temperature. I know recipes always say room temperature better. But that is just so wrong. Butter should be creamed it’s 65°F. This is what is taught in culinary school and I don’t know why every cookbook and every recipe states otherwise. And it is in textbooks. If you don’t want to take my word for it, google Serious Eats creaming butter and sugar. Stella Parks wrote a article on it.

 

[sammy_789]

Most likely you are creaming your butter at the wrong temperature. I know recipes always say room temperature better. But that is just so wrong. Butter should be creamed it’s 65°F. This is what is taught in culinary school and I don’t know why every cookbook and every recipe states otherwise. And it is in textbooks. If you don’t want to take my word for it, google Serious Eats creaming butter and sugar. Stella Parks wrote a article on it.

I'm making another batch this evening so I'll give it a go with butter at that temperature then, thank you very much !

 

[Sharzi]

So in a few weeks I'm making some sugar cookie favours for someone's wedding party. I've made sugar cookies in the past and whilst they keep their general shape, they aren't are clean cut or sharp as I would like. For example, if I cut a circle, one side might spread a little so it looks a bit more ovally or when i do a heart, you can tell it's a heart, but it's just not sharp.

For the favours I'm doing plaque shaped cookies such as the ones here ( https://cookieconnection.juliausher...imageType/LARGE/inlineImage/true/IMG_8217.jpg ) which obviously have pointed sides so I want it to look sharp. I'm also putting fondant on top so it'll look off if the cookie spreads slightly as the fondant will no longer be the exact same size.

I've made various adjustments to my recipe and method ( omitted baking powder, omitted eggs, refrigerate for 30 mins after cutting shapes before popping in the oven. ) And whilst I've noticed an improvement with each adjustment, it's still not as clean cut as the picture that is linked above.

What am I doing wrong ?? Would it possibly be worth putting the cookie in at the higher temp for a shorter time to not give them as much time to spread ? I'm desperate !!! Help !!!

I'm a cookie artist and my cookies have to stay the shape of the cutter. By doing this, I cut the leavening down to practically nothing. If my recipe calls for 1 to 1 1/2 tsp of baking powder/soda, I only put 1/4 tsp. That's all you need. My cookies don't spread at all.

Another trick is to roll out a sheet of your dough on parchment, then slip the parchment onto a cookie sheet and refrigerate it. Once ready to bake, preheat your oven, take out the cookie sheet and slip the parchment off (with the dough still on it), cut your shapes and immediately bake.

If you like, I'd be happy to share my recipe. It not only keeps it's shape, you don't have to refrigerate it, and it stays chewy on the inside and crispy on the outside.