Comments on: Baking the Perfect Sugar Cookie

By: Sweet Sugar Belle

Sweet Sugar Belle — Wed, 24 Jul 2019 23:01:22 +0000

In reply to Soph. No apology necessary. The range of comments on this post prove that there is no such thing as a one size fits all recipe. Thank you for your feedback.

By: Soph

Soph — Sun, 21 Jul 2019 20:29:53 +0000

I’m sorry but this recipe was the worst I’ve tried… horrible to work with and cookies don’t hold its shape… won’t try it again and I’ll follow my regular recipe

By: Shellie

Shellie — Tue, 30 Oct 2018 00:23:18 +0000

I am just getting started and am in need of a new rolling pin. Suggestions???? Do you put your cookies on a cooling rack after baking? Thx! Love your webistie , tips and etc!!!!!

Shellie

By: Sweet Sugar Belle

Sweet Sugar Belle — Fri, 01 Jun 2018 05:35:06 +0000

In reply to Tory. Yes, a few times. When it feels too dry or overworked, I put the scraps in a Ziplock in the fridge and throw it in the next batch.

By: Tory

Tory — Thu, 31 May 2018 23:36:36 +0000

Can you reroll the dough?

By: Sweet Sugar Belle

Sweet Sugar Belle — Wed, 02 May 2018 17:44:22 +0000

In reply to Cindy. I really don't have a good reason, except that I was used to baking with unsalted butter, mostly because it gives you complete control over the amount of salt you add. But really, I think it's quite alright to use salted butter if you like the flavor of the final cookies. Many people do it this way and are pleased with the results.