Sugar Cookies

These arent really roll out...but a really yummy easy cookie recipe...
1 box any cake mix (yes cake!)
1/2 cup oil
2 eggs
2 cups or combo of any kind of add in
(some examples: choc chips, nuts, coconut, raisins, oatmeal, etc)
spoon drop on to lightly greased cookie sheet
bake 350deg, 8-10 minutes.
There are so many different kind of cake mix flavors as well as chips...
I did fudge cake with carmel chips, white cake with white choc chips and oatmeal...they were awesome!

C.,
I made these and they turned out. It also has great tips with it. I used the tips she gave and it was easy. Like roll it out after mixing then chill and cut out shapes. If this link does work, email me back and i'll copy it to this response page.
http://baking.about.com/cs/rolledcookies/a/sugar_3.htm
T.

Hello C.,
Yes I have the best for the cookies! believe it or not i had the same problems too with turning hard after they were baked and sticking.This yr I made 12 dz cookies and I only use Betty Crocker sugar cookie in the bag.All you need is butter and eggs and your good to go.If you want to roll them out, just look on the bottem of the package and it tells you what to do.(its a little differant for cut outs) but not hard.I did a few DZ that way and then gor tired and did the rest by drop. A little extra tip! for cookies to stay soft,after they are al done and packed away put a piece of BREAD in with them and seal them up and in the morning they will be so soft and yummy~

Between my daughter and husband they only last a couple of days... :) Good Luck

I want to know this too. help

This year I bought to already made Pilbury suger cookie dough. I just separated it and then rolled it out with a rolling pen and used flour and then used cookie cutters and they turned out wonderful. This way you can spend time cooking with your chilren and you won't have to worring about much clean up time.

I also have had this problem in the past and I have some remedies for you. The first problem sounds like you are using margarine instead of butter, this makes the cookie dough a lot softer and sticky. I know the box says that it bakes like butter. Lies all lies. Use butter. Second, use parchment paper to roll out your cookies on. One sheet between the counter and you dough, and one sheet between your dough and rolling pin. I like to have the paper a little long to hang over the counter a bit, than I lean against the counter to hold the paper in place so it does not slide all over the place. After rolling out to 1/4 thickness, peel off top sheet and cut out cookies. Then peel off excess dough and transfer shapes to cookie sheet. Viola! This method works with all types of sticky dough that need to be rolled out with out adding more flour that will make the dough hard and rubbery.
These tips should eliminate you problem and make for an enjoyable baking experience.

Crissy C. Here is the recipe my grandmother passed on to me. I hope you can use it. I've also attached some tips I've found to be useful over the years.
Granny's Sugar Cookies

2 3/4 C All-Purpose Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 C Butter (room temp)
1 1/2 C Sugar
1 Large Egg
1 Tsp Vanilla

In one bowl, combine dry ingredients minus sugar. Wisk together well.

In Separate bowl, blend wet ingredients with sugar.

Gradually add dry to wet until totally combined.

Press teaspoon size balls into sugar or sprinkles and place on cookie sheet. Bake at 375 until edges just begin to brown...around 15 min. DO NOT OVER BAKE!

Roll out tips.

1. Only work with 1/2 of cookie dough at one time.

2. Use wax paper lightly sprinkled with flour to roll out cookie dough on. DO NOT USE ALOT OF FLOUR.

3. If you are going to roll out dough for cutting out shapes, add 1 tablespoon of warm water to wet ingredients before adding flour mixture. Also, for softer cookies, increase butter to 1 1/4 cup, or add 2 large tablespoons of crisco to mixture.

These work for me...hope it helps.

Yes! At almost any grocery store, on the baking aisle, is the Betty Crocker Sugar Cookie Mix. On the back is the recipe for cut out cookies (basically adding a certain amount of flour to the mix). I also add nutmeg, to taste, for flavor. My MIL makes her sugar cookies from scratch, but I've found this mix, plus nutmeg, taste the exact same. The different between goo and rocks is flour and the right balance. You need enough flour to not make things stick, but not too much flour, otherwise you end up with hard cookies. Also, don't bake the cookies too long. When they are barely brown around the edges, take them out. I allow my cookies to "set up" on the hot cookie sheet for about 1 minute before moving them to the cooling rack. It just takes a little practice. Good Luck! :D

Hi, Chrissty. I have the yummiest sugar cookie recipe I got from my friend a few years ago. I make them with my kids every year now. We just made them yesterday. Here's the recipe:

1/2 c. butter
1 c. sugar
1/2 tsp. vanilla
2 eggs
2 1/2 c. flour
1/2 tsp. baking soda

Combine the first 3 ingredients and mix, add eggs one at a time. Combine the flour and soda and add to the mixture. Mix until dough forms. Wrap in plastic wrap and chill for 2 hours.

I usually roll out about 1/3 of the dough at a time, keeping the remainder in the fridge. Make sure you have enough flour on your surface and also on the rolling pin. I've had no problems. Also, I like to roll these out a little thick, then they're soft and chewy. Bake them at 350 for 7-8 minutes.

When they cool, I usually frost these. (You could also add the sugar or sprinkles before baking).
Here's the frosting recipe:

1/4 c. butter
1/4 c. shortening
1/2 tsp. vanilla
1/2 box confectioners sugar
1 tsp. milk

Just mix all ingredients together. Frost cooled cookies and then decorate with sprinkles. These are the best sugar cookies! Hope you enjoy!

K.