The only thing different from your method was that I used parchment instead of a silpat. It sounds like some extra air got trapped in some of the cookies. Was it a later batch after re-rolling the dough? Perhaps some air got in the dough that way? Hey, can you please upload the recipe for the frosting as well? I hope you enjoy the cookies! Then, I rolled the balls in cinnamon and sugar. That made them taste even better! I flattened the balls with a fork and pooped them in the oven!
I will totally use this recipe again! Honestly, the cookie would dry out if made too much ahead. It depends a little on your tolerance for a crispy cookie. What a beautiful recipe and story!! Just a quick question, while I have definitely flagged your royal icing recipe for future use, I was hoping to make something a little easier my first time. Your story mentioned that you used to use a buttercream frosting when you were younger. While obviously not as gorgeous as royal colored icing, any other cons to buttercream frosting?
Certainly as a kid, buttercream was easier to work with. Royal icing does typically hold better for longer, but the cookie might be even softer over a weeks time with buttercream because of the moisture. I hope that helps! As an experienced baker I thought I would try your recipe. However, I follwed yoyr recipe and found myself with not a dough but fliyr meal.
My biggest pet peeve is trying recipes on pinterest that are not accurate ir that ingredients have been omitted. Adding additional butter or shortening would likely result in cookies that spread. The ingredients are accurate and nothing has been omitted, so there was likely some other issue. I was just comparing recipes and this one has the same flour to butter ratio as the Martha Stewart sugar cookie recipe. I have to tell you ,this is my new favorite sugar cookie recipe! I also have to share with you and your readers that I used Truvia baking blend Stevia instead of sugar- and it still turned out perfect!
I came across your royal icing tutorial on Pinterest, and decided to use your sugar cookie recipe as well! They came out just perfect! They have a slightly crisp bottom but the cookie itself has a soft but toothsome bite. I really appreciate that you added the weight of the ingredients! It helped keep all four batches consistent.
Great recipe, thank you! So glad you enjoyed them! I wish my sugar cookies came out like this. How did you make your icing? There is a link to the recipe within the pink card, just below the recipe. Here it is though. What do you suggest if the dough is too sticky to try to pick up? Maybe refrigerate a lil bit? Where the ingredients weighed?
Or did you use cups? We have made these 4 times in the past 2 weeks! They are the BEST!!! Our new favorite cookie! Thank you so much for sharing! I dont know if somebody ask this before, but I want to know if I can make this in advance, how much time before is recommended and how can I preserve the cookies till the day I will use them?
The baked cookies with royal icing already on them should be fine for a week or so. The icing helps keep the cookies soft for longer. I always roll my sugar cookies between wax paper w a sprinkle of flour, will this recipe be good w that?? We made these cookies last year for an event at our church and everyone loved them. This year we will be making cookies. I wonder if I can bake the cookies in a convection oven? So glad you loved them! This is the easiest dough to roll out. I got four re-rolls out of this and each cookies came out perfectly.
I also used your royal icing recipe and tips on different consistencies. Made my first time decorating so much fun! My toddler and I made these today. We added food coloring to make various colors as well. Really nice to have a recipe where you can skip chilling and still retain the shape of the cutouts.
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Did you weight the flour or measure by cups? That said, sometimes you need to use your hands to help it all come together. They were very crumbly and were not easy to roll. Would not recommend to anybody wanting a fun and easy recipe. These are delicious and so easy! Way too much flour for the amount of butter, you need to double the butter or half the flour. Are you able to freeze these cookies after they are baked? I want to make them ahead and decorate the day before the party!
I am out of vanilla extract and read what I could use to substitute it with and it said Maple or Pancake syrup! I was wondering if it would still taste the same and should it equal the same amount of Vanilla? Really want to make these tonight!! I would just run out and grab some. These are definitely sugar cookie perfection! This recipe turns out perfect cookies every single time I make it. These cookies were great! They came out very light and airy, just the right ratio of sugar to butter.
Thanks for the recipe! Just made my first batch and my family loves them. I was thinking about adding a teaspoon of cream of tartar to my next batch. I miss the flavor it adds. I'm so glad you stopped by. Let me help you make meal time memorable, and life a little spicy! All images, recipes, and original text content are copyright protected. Do not copy or publish A Spicy Perspective content without prior consent.
Calories Calories from Fat Ingredients US Customary - Metric. Instructions Preheat the oven to degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1 inch balls. The dough should be soft and delicate - Don't over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart.
Bake each sheet of sugar cookies for minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets. Best Sugar Cookie, homemade cookies, homemade sugar cookie, sugar cookies,. Subscribe Don't Miss a Delicious Thing! Leave a Reply Cancel reply Your email address will not be published. Jessica — posted December 17, at 8: Rachel D — posted December 17, at 4: Jennifer Roberson — posted December 16, at Tania Kasparian — posted December 16, at 1: Alyssa — posted December 16, at 8: Adrienne — posted December 15, at 9: Katrina Bahl — February 9th, 6: Made a batch for desert while cooking dinner, they are that easy, Made early Valentines!
I am so anxious to try these. My mom has been making the same sugar cookie recipe for as long as I can recall. Your recipe sounds perfect! Can we make these without a mixer? These are the perfect sugar cookie! People at work loved them. So perfect for rolling and cutting. Katrina Bahl — February 21st, So glad you enjoyed the recipe- yes I agree that the cookie looks a tad underdone at 8 minutes, but truly they are soft and delicious if you pull them out. I just let them cool on the baking sheet for minutes before removing them so they have time to set up a bit. Thanks again for writing, and for trying one of my favorite recipes!
Looking forward to making thesthis week! Katrina Bahl — February 24th, I use the paddle attachment. But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth. I was wondering how long can you freeze them.. Katrina Bahl — March 22nd, I never have has an issue with freezing then defrosting cookies. I have made these cookies several times… And I always make a double batch!
It is SO yummy! Thanks for the recipe! Katrina Bahl — March 25th, 9: I tried this recipe and had quite a time with it. Yes the dough was very stiff so I wet my hands but it still was not easy to work with. When rolling out the dough I had to wet the dough again because it kept cracking on me.
I think I will go back to my old recipe where you chill the dough before rolling. Katrina Bahl — April 23rd, I see you have many comments, so hoping you will give me a reply. I am writing a post about my sugar cookie adventures on http: I pinned and made it last year, but never printed the recipe out. This recipe has been edited to make a smaller batch than originally published to accommodate the size of stand mixer that most people own.
The original recipe was this exact recipe just doubled proportions. Hi, going to try this recipe, sounds perfect for the easter party. Will adding melted chocolate be a good idea for a chocolate version of the cookies? Katrina Bahl — May 20th, You can omit the flavor if you want. I always spoon and level my flour. This is the same recipe as No Fail Sugar Cookies. Be warned, they are very good the day they are made but get dry thereafter. I would cut back on the flour for sure, even if it means chilling the dough.
The trade off for using so much flour and not having to chill it equals a drier cookie in my opinion…. Katrina Bahl — June 7th, 4: Thanks for your opinion, Kristen. And thanks for trying my recipes. I always love hearing from readers. Have a great week! This recipe is great. Katrina Bahl — September 17th, Katrina Bahl — October 15th, 4: Hi, can I make the dough in advance one week before the party then frozen? Then just take it out , roll and bake! If , yes how long I can keep the dough in freezer?
Also, for how long baked cookies are good? Thanks for sharing your recipe. I guess what I wanted to know is…what makes it retain its shape? I have an order of batman decorated sugar cookies to do and want to make sure they come out as perfect as the picture! I just threw this recipe together for the first time. The dough is in crumbs! How am I suppose to be able to roll out cookies with crumbs? I thought the dough was going to be to hard to mix and now its not? I followed the exact instructions. Katrina Bahl — October 22nd, If you wet your hands and knead the dough like a bread dough it will come together perfectly in just a few minutes.
I used this recipe to make iced ghost cookies for Halloween. The cookies were perfect—soft, dissolved in your mouth, and definitely held their shape. Katrina Bahl — November 22nd, 8: Katrina Bahl — November 22nd, 9: This is my favorite chocolate cut out cookie recipe http: Have you used this recipe in high altitude? If not do you know any necessary adjustments that will need to be made? I was going to do these as Christmas gifts, how long with they keep for? Thanks and Merry Christmas.
Thank you SO much! I found a new sugar cookie recipe a few years ago that i thought could not be topped — but yours did! I used this recipe last christmas for my decorated cookies and it was fantastic. Just wondering if you have ever used this and decorated the cookies with fondant? Would I do the creaming with a hand held electric mixer or could I do it all by hand with a wooden spoon? Could I use a food processor? Do you have any suggustions on doing so? Also if I cant split the egg in half can I freeze half of the dough and use later?
This is by far the best sugar cookie recipe ever!! I have been looking for years for the perfect sugar cookie recipe, and I think I just found it. There was no kneading needed after mixing. It rolled out with no problem and cookies baked to perfection. The ingredients were exact on. So incredibly easy to make, I made two batches, back to back!.
Thank you so much for sharing the best sugar cookie recipe EVER!! I have to admit that I was very skeptical of what this recipe promised. BUT, I was pleasantly surprised! I have never made cut out sugar cookies so fast! And they are delicious! This will now be my new go-to recipe for the holidays! I love it and it is perfect. I even put less baking powder — 1 tap to ensure no spreading. Gets rave reviews for taste every time! These were so easy to make and delicious. These taste a little bit like shortbread. I think I squeezed out about 2 doz.
I added a couple of min each time and watched until I could see a slight browning on the edges. I followed the directions exactly except maybe the thicknes — but I like a thicker cookie. I just tried this recipe yesterday and sadlly the dough wouldnt stick together and it was soo flaky!! I did wet my hands and so on. Even once baked the cookies would fall apart. What can i do to correct it? Hi Katrina, I made these cookies only a few days ago as a test batch and they turned out perfectly.
Is there something I can do to stop the spreading? I keep going through my mind — what I might have done wrong — did I over mix? Should I lower the baking powder? Your response would be greatly appreciated as I need these today. I just made them for my daughters 3rd birthday. Also on a side note- They also tasted phenomenal! The dough was absolutely delicious and will definitely be my go-to sugar cookie dough from now on!
The cookies received rave reviews! Thank you so much! I tried with my boys last year for Christmas and they were perfect. Thank you so much for sharing. So easy, so good and perfectly cut! These are absolutely the best sugar cookies!! Your recipe is amazing, it works wonderfully. Anyway, thank you for sharing. Just made two batches of these cookies in the past 2 days…absolutely perfect!
The second batch I added a dash of cinnamon, and it livened them just a bit more. Thank you for this excellent recipe! Easy to make, no wasted time and ready to roll!!! Merry christmass from Canada. I tried this recipe today, and there are NO words good enough to explain what a wonderful recipe this is! This dough not only was ALL of these characteristics, but it also tastes delicious! My KitchenAid mixed the dough up to perfection in no time, and I was done with making the dough, dividing it into thirds, rolling each portion out and cutting the shapes, and baking them all in under 90 minutes — AMAZING!
Thank you, from the bottom of my heart, for sharing this perfect recipe. I may make cut out cookies once a week, now that I finally have a trusted recipe to use! These cookies needed to be refridgeateed and they did expanded a lot after cooking however the tast was so good I can look pass these flaws. I tried this recipe and it was absolutely amazing. This will definitely be my go-too sugar cookie recipe from now on. This recipe is a keeper! They baked exactly as stated. Not sure why people always have such different results! I made one batch of these today to put on goody trays.
Came upon this recipe on Pinterest. I mixed the dough up in my Ninja blender thing. I did have to add more flour it was so wet and sticky. Only made 22 cookies. We used good size cutters. Then the hard part decorating them with 2 kids. Sigh Merry Christmas every one. These are the best sugar cookies ever for so many reasons!! Thank you so much for this recipe! I just made these with my kids and they turned out perfect!
So I made these cookies for the first time and was really excited. I would try to roll it out and it oils literally fall apart. I would knead the dough in my hand and then try to roll it and it would do the same thing. After about 45 mins of not making any progress I decided to shelf about a little under half of the dough. I wrapped it in plastic wrap and placed it in the fridge. The next day I let it sit out for longer than 10 mins because at this point the dough was hard as rock for about 2 hours. It was soft enough to try.
I was again having the hardest time with the dough crumbling. I would try to roll balls it would literally crumble in my hand. I put water on my hands and worked it into the dough and it seemed like it would stick with some added flour. But that only got me so far. I have been using a different recipe for years but always hated the fact you had to chill the dough. I will never make another sugar cookie recipe ever again. It was so great for my daughter and I to just be able to mix up the dough and get straight into rolling out the dough and cutting our Christmas cookies.
I have made sugar cookies with her for years and these are the absolute BEST!! The edges were just perfect. Thank you so much for sharing such wonderful recipe!! Merry Christmas and happy holidays. I made these in Ireland today and brought them to my in-laws for Christmas dinner. The dough seemed crumbly at first, but once I started kneading, it came together quickly and easily. This will be my go to sugar cookie recipe from now on. Thanks for sharing a great recipe! Thank you for this great recipe! I made a few dozen beautiful mini cookies for our family Christmas party and painted them with buttercream icing and they were GONE within a couple minutes.
I am looking forward to trying these tonight , hope they are a keeper. Looks like there might be varying results bases on quantity, ambient temp, etc. Might make it a bit more accurate on my part! I guess any extra butter might make them likely to lose their shape so will try to follow your quantities to the letter. Oh they are brilliant — quite rich! But very easy to make and perfectly easy to cook, do everything that you promised!
I just made so many cookies! They are great and the dough was very easy to make did all by hand. I was really disappointed by this recipe. Made them last night and as soon as they cool they are hard crunchy cookies. The flavor was really bland. Definitely not making them again…. I make these cookies for my dad, he loves them thin, hard and crunchy.
Just made these with my almost 3yr old. Thank you for posting an excellent, quick and easy recipe. Thank you once again for helping us with a fun baking afternoon. I cut the recipe in half beat the egg in a mixing cup and used half. I made royal icing but had no food coloring so I put some frozen blueberries in the microwave and substituted their juice for the water.
It was only a light color purple but tasted great on the cookie! I tested one and these are definitely the best sugar cookies I have ever made and quite possibly the best I have ever eaten in my life. Thank you, Katrina for sharing this lovely recipe! She will love these, for sure! I feel silly asking this because it appears many people have used the recipe with no problem.
But if your butter salted or unsalted? I have a go to cutout cookie recipe that requires chilling, but tried yours because my friend wanted to learn how to make cutouts, and because we had a limited amount of time. The one lonely little bite I got of a cookie that cracked on its way to the cooling rack was delicious! I made your buttercream recipe using half shortening and half butter and it was perfect, too! Thanks for sharing the recipe! This is an excellent dough to work with.
I reworked the dough 4 times doing cutouts with my kids. It never once stuck to the table. They do expand a bit in the oven. I added a pinch of salt which made them salty. This will be my new cutout recipe for sure! Wondering if those who had trouble omitted the almond extract altogether. We subbed it with vanilla. I love the texture and flavor! This will be my all time recipe for sugar cookies from now on. Thank you so much for this site. So easy to work with, easy to decorate!!
Katrina you are the BEST!! Thank you for sharing this with us!! I try this recipe…. Thanks for posting this recipe. For the first time in my 38 years, I finally had great success in making cut-out sugar cookies. Based on reading that the dough may be crumbly, I added a tablespoon of warm water with the egg. My dough was not crumbly at all. I did end up putting half the dough in the fridge due to a time constraint , but it was just fine when I took it out.
I did wet my hands with that second batch and it was perfect. I have tried probably 15 different recipes and they were always mediocre. I agree with cutting them thicker as well. I prefer a thicker, softer sugar cookie. Mine took about 10 minutes to bake.
Most asked Q and A about this recipe:
I made half of this recipe today as a test batch. I followed the directions exactly but instead of a crumbly dough I got a sticky one. I cut about 5 cookies and then kneaded some more flour into it which seemed to fix it. Still not crumbly but better to work with and did not spread. Aside from that, this is a good recipe! Very flavorful and a good texture.
I made a batch today and they came out perfect. Though humidity levels are very high these days where we live, I only added more flour on my bench and they cutters did a wonderful job! It is now one more favourite recipe in my book! One question, what ingredient can I replace the Almond Extract with? Katrina Bahl — June 29th, I just wanted to say that these are the absolute best sugar cookies!
No sticking and no mess! I can make an entire batch in 40 minutes…from mixing, to cutting, to baking! Thank you for such a fabulous recipe! These cookies are the bees knees!! Thank you so much for the amazing recipe xx. These cookies are amazing!! Thank you so much for the recipe- absolutely adore these cookies, I roll them thick so that they come out soft.
When you updated the recipe to use smaller proportions, did you also change the recipe yield?
However your cookie count may be different depending on what size cutters you use. Just made these tonight. Love them, thank you so much for posting the recipe! I made these today, I used dairy and soya free spread instead of butter and they are delicious! I absolutely love this cookie recipe!! Every time I make it people demand more!!! So I had to get up early to make these for an event, and they are totally worth it. I just tried one and they are now my favorite recipe for sugar cookies too. I love that they are easy enough to make even under the dangers of sleep deprivation.
Thanks for sharing it. I made these cookies this week. I had to bake them slightly longer, but they were fantastic. They really held their shape. Hi, How far in advance can these cookies be made? How should they be stored? I have a birthday party on the weekend and looking to get everything I can done prior to party day. Thank you for this recipe! The cookie holds it shape beautifully and it tastes fantastic!! I have made these sugar cookies twice, and they are the only recipe I have ever tried.
They are so easy to work with and I love not having to chill the dough. I use Princess cake and cookie emulsion and they taste awesome.
Ingredients
It gets a gritty looking sheen after 12 hours or so, and little cracks where it pulls apart. What am I doing wrong? Can I freeze the dough and cook later? Also, can I freeze the cooked cookies and frost later say like two weeks? Katrina Bahl — December 14th, I am from New Zealand and have just tried this recipe today. They are sooooooo yummy even without the icing! The recipe is going to be added to my recipe book. Completely outdated, but I just found this recipe and was hoping i could get advice for bake ahead, shelf life of these cookies.
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I need 6 dozen for a cookie exchange, so I was hoping to cook them the day before. How will the hold? Katrina Bahl — December 16th, 9: You can store these cookies wrapped in an airtight container for up to 2 weeks. You can also freeze them unfrosted up months in advance. Bring them to room temperature before decorating. These are great cookies!! My husband is not a cookie person, but even he enjoyed these! I tried the original recipe and then I tried a twist, replacing the almond extract with 2 tsp of lemon extract and icing them with lemon icing.
Thanks for the great recipe!! Thank you for making this recipe known to the world wide webs!
BEST Sugar Cookie Recipe for Decorating | Easy Holiday Sugar Cookie
They came out great, but the bottom was a little burned…i used Pam spray… What else should I use next time to avoid the crispy bottoms??? I would just put them on parchment paper. The cookies turned out perfect — no spreading, perfect consistency and great flavor — not too sweet before all of the icing and sugar sprinkles! For those with crumbly dough, for sure the trick is wet hand and kneading the rest of the flour into the dough like you would bread dough.
Oh, and no need to spray or grease pans — these came right off with a spatula and minimum effort after 5 minutes or so. I just finished baking these cookies and unfortunately I found them to be very disappointing. Maybe the intention is to have them paired with a sweet icing but not on their own. Just baked your sugar cookie recipe with my daughter. The cookies actually kept their cut out shapes and they were delicious. We were very impressed. This is seriously the best sugar cookie recipe. So easy to work with, rolls out perfectly with no sticking and no breaking apart. However I had a very challenging time rolling them out.
The dough kept cracking and splitting.
Easy Sugar Cookies Recipe
Should I have wet me hands? Step by step pictures would be helpful to see dough consistency. Just made these, turned out good! I am vegan so I substituted earth balance and a flax egg for the butter and egg and it came out fine. These were so easy to make. I love not having to chill them, huge time saver! These didnt even make it to the frosting stage…. Love the cookie recipe its super easy to make and wow very tasty … love that they take hardly anytime to bake, I ended up making 3 batches and dipped one end in chocolate then parceled them as gifts for christmas… Thanks so much. This is floating around FB again.
But I started using a fork to scoop them up and by George it worked like a charm. This will be my go to for last minute sugar cookies for the no chill part! I forgot to say.. This was my first time making sugar cookies. And the title of the recipe is true. They turned out perfect. Saw your recipe on the news app on my iPhone. These are the best sugar cookies! I used my kitchenaid stand mixer and the dough came together perfectly. The dough was easy to work with — even the cookies cut from rerolled scraps looked good. I plan on icing the Christmas tree cookies tomorrow — though nothing fancy — just green tinted icing dusted with crunched up candy canes.
Thank you for sharing your recipe. This is the ONE…. I appreciate all your helpful comments about how to handle the dough. The girls did get it to play-doh condition and had a great time doing it. The dough tastes great, the cookies even better. I am tossing all my chill for 2 hrs before rolling out cookie recipes. We just used this recipe to make cookies for Santa — great recipe! I found the dough easy to transfer using an offset spatula. I made a test batch a couple weeks ago and dipped them in chocolate and they were so good it was scary. I used fairly large cookie cutters and left them kind of thick and still got 55 cookies out of a doubled recipe.
They taste amazing with nothing on them, especially because I used vanilla bean paste. I keep eating the ones that break.