Bought some of the best, thick, soft sugar cookies this week. They were moist and cake-like, had a little sugar sprinkled on the top and when you turned them over, you could see some flour underneath from being rolled out. My Mom makes a really good rolled sugar cookie for Christmas, but it's not quite like this. I think I need to try several recipes and experiment until I hit on one that's almost like these.

Try using a recipe you already have but bake it a few minutes less. Or you could try a lower temperature. Or both. Why not experiment? Maybe bake half a dozen at a time, starting with the lowest temperature first, then for the next batch raise it, etc.

I prefer drop cookies or bar cookies myself. Less labor intensive.

The cookies you describe actually don't sound like sugar cookies, but Italian wedding cookies (also called Russian tea cakes). They're made with copious amounts of sugar and confectioner's sugar, dusted with more confectioner's sugar, and instead of flat like normal sugar cookies, are cake-like and much softer, and are truly melt-in-your-mouth.

Do these look like the ones you had?

http://www.mattozzibakery.com/images/cookies/wedding.JPG

http://allrecipes.com/Recipe/Italian-Weddi...III/Detail.aspx

I was on a search a couple years for the perfect sugar cookie recipe. I tried several but this recipe from our very own St. Andrew's Girl turned out to be my favorite, excellent for thick but soft sugar cookies. I refrigerate the dough overnight and roll while very cold. I use her basic recipe but add almond extract and use a slightyl different frosting.

Iced Cookies from POL's St. Andrew's Girl

1 C unsalted softened butter
1 1/2 C confectioner's sugar
1 egg
1 tsp vanilla
1 tsp almond extract (my addition)
2 1/2 C flour
1 tsp baking soda
1 tsp cream of tartar

St. Andrew's Girl's Frosting: Frosting:
8 oz. cream cheese, softened or 2 C confectioner's sugar
2 C confectioner's sugar 2 T butter
1/2 tsp vanilla 1 egg white
milk pinch of salt
food coloring 1 tsp almond extract



1. Cream butter, sugar, egg and vanilla in a large bowl til light and fluffy.
2. Beat in flour, baking soda and cream of tartar until mixed. Divide dough in hough.
3. Cover and refrigerate 2 to 3 hours. (Dough can be refrigerated for several days; I refrigerate overnight.)
4. Heat oven to 350 degrees. Lightly grease baking sheets.
5. Roll out half of dough on lightly floured surface to almost 1/4" thick. Cut out desired shapes.
6. Place cookies 2 inches apart on baking sheets. Bake until light gold on edges 7 to 8 minutes.
7. Cool on wire racks.
8. Frosting: Combine/beat til smooth. For the cream cheese frosting, add just enough milk to get the proper spreading consistency. Frost cookies and let stand til frosting sets.