This SUGAR COOKIE RECIPE does not need chilling, holds its shape, and doesn’t spread, perfect for any shape cookie cutter. It rolls out easily, can be baked days ahead and cookies can even be frozen before icing.
These cookies are great all year long, you don’t have to wait until December to make Christmas Cookies with this recipe, but it’s also a perfect time for them too!
You will fall in love with this sugar cookie recipe.
The cookies are light and tasty without being heavy or tough.
They are not overly sugary and taste great alone or with a thin or thick glaze icing on top.
This recipe makes approximately 3 dozen 2 1/2 inch cookies rolled about 1/4″ thick ( of course it will depend on the shape of the cookie)
- *this post is full of information with links to many other recipes as well.
- *If you have any questions for me, leave them in the comments.
I have lots of favorites items,
aren’t THESE cute, and THESE, and THIS…
See more of my FAVORITES HERE and my FOODIE FAVORITES HERE
I bake my cookies without having them brown and let them cool on the baking sheet completely.
This cookie recipe is GREAT, they really hold their shape so when baked the cookies come out of the oven in the shape they went in!
to get more info be sure to check out THIS POST too.
Be sure the butter is at room temperature but not warm.
Measure your flour by scooping the flour out of the container you have it in, then into the measuring cup and leveling it off.
Don’t pack the flour in or you will have dryer dough and tougher cookies.
These fun Donut Cookies can be the star of the show on your next celebration, use any color icing and fun rainbow sprinkles.
I like my cookies and baked goods to have a great balance of salty sweetness, I often use salted butter and yes still add salt to the recipe.
If you are in doubt and do not like salty-sweet, use unsalted butter, and add half the amount of salt in the recipe.
Be sure your baking powder is fresh.
Now my rant on vanilla.
BUY the best vanilla you can.
It really does make all the difference in baked goods
Just because you CAN buy it in a big bottle at a great price doesn’t mean it will result in the best tasting baked goods. I can’t tell you how many times I’ve purchased vanilla, put it in baked goods and it lacked flavor, completely. It’s no secret the right ingredients make all the difference. Use the best vanilla you can afford.
Since I wrote this post, the cost of vanilla has gone through the roof! I wish I stocked up on vanilla years ago. Currently, I buy THIS, as I know I can count on the quality and order it anytime I need it.
I have vanilla that says Madagascar, Tahitian, Bourbon, there are many brands like this, this, and oh my goodness I love this one from Orlando Natural Vanilla it’s delicious no alcohol taste and great in icings and frostings that don’t get cooked or baked, that is where great vanilla is essential.
HERE is my post on my foodie favorite items with baking sheets and other items I find essential in the kitchen.
Here is an image of the cookie cutter I used for these cookies. It’s 2 1/2 inches wide at the largest part of the heart.
Heart shaped cookies are my favorite, I have tons of heart-shaped cookie cutters, it’s great to have a variety of sizes like these
CLICK HERE For MORE info on HOW TO BAKE PERFECT COOKIES
Take a look at more posts featuring icing recipes
Icing Cookies with a piping bag – This easy no mess method of filling piping bags to ice cookies will have them looking professional after a little practice.
Icing cookies without a piping bag – Once you see this, it’ll change how you ice cookies especially if you’re in a hurry!
Most posts on cookies
- Bake Perfect Cut Out Cookies
- Cookies Tips GUIDE
- Cookie Ebook, how to make a BEAUTIFUL tray of cookies all with one dough.
Take a look at how pretty it is!
Iced sugar cookies are great all year long, perfect for decorating at all holidays and occasions here are some of my favorites: (lots of link to my cookies in the following list)
- New Years you can use champagne cookie cutters to numbers to ring in the New Year
- Valentines Day – Red Velvet Hearts and Cinnamon Red Hot Heart Cookies and these easy Strawberry Cookies and Cupid Cookies
- St. Patrick’s Day – Mint Cookies with Dark Chocolate Glaze Icing
- Easter and Spring – Lemon Cookies, and Bunny Cookies and too cute and cherry cookies with cherry icing
- Memorial Day – July 3th to celebrate all things red white and blue like these Tie Dye Cookies and Star Cookies
- back to school – Apples or pencils are great this time of year.
- Fall – Leaves and I just love Chocolate Cherry Cookies this time of year.
- Halloween – Chocolate Peanut Butter Pumpkin shaped cookies and Chocolate Peppermint Ghost Cookies and these fun mummy cookies
- Thanksgiving – I love Pistachios and these Pistachio Cookies can be made with your favorite nuts as well and these great Coconut Cookies will kick off baking season really well. Then look at the cutest Turkey faced cookies here. Christmas – Stained Glass Cookies and Red Velvet Snowflake Cookies Snowman Gingerbread Cookies, and Giant Gingerbread Cookies also take a look at these fun reindeer cookies and snowman snowflake cookies, Gingerbread spice cut out cookies and fruitcake cookies and peppermint mocha cookies
- Game Day – check out these fun football player cookies and Coconut Football Cookies and if you’re a baseball fan these BATter up cookies are so cute!
- Birthdays – Sprinkle Cookies
- Banana cut out cookies, peanut butter cut out cookies, toffee cut out cookies, lemon poppy cookies, cinnamon raisin cookies
My BEST advice on baking cut-out cookies is to plan ahead, don’t try to do a large batch, and ice them in a short amount of time. You’ll get tired and the cookies won’t look like your best work.
Do not roll cookies too thin, they don’t hold their shape.
Start baking the cookies three days before you need them,
this gives you time to clean up especially if you are making multiple batches of cookie dough.
Ice the cookies the next day and let them dry completely on baking sheets, don’t move the cookies, you’ll end up messing up more cookies by handling them over and over. Purchase extra baking sheets if you plan on baking lots of cookies. These are my favorite baking sheets I have bought many different brands, but these are my all-time favorite.
If you do mess up a cookies icing, be sure to have some of these on hand, they can make cookies cute with very little effort.
(keep scrolling down, there is a lot more info in this post on cookies you won’t want to miss)
There are so many options with baking sugar cookies depending on cookie-cutter, icing color, sprinkles, and these taste AMAZING!
These cookies are great all year long!
- 1 cup salted butter
- 1 ½ cups powdered sugar
- 1 egg
- 2 teaspoon vanilla extract or vanilla bean paste
- 2 3/4-3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt *if you prefer sweeter sugar cookies you do not need to add additional salt if using salted butter
- Preheat oven to 400°
- In the large bowl with a mixer, cream together butter and powdered sugar.
- Mix in egg and vanilla.
- Blend in flour, baking powder, and salt. (only add the additional 1/4 cup flour if needed, the dough should be supple and soft not dry)
- Mix until the dough forms a ball.
- Roll out on a floured surface and cut with a cookie cutter,
- Bake at 400° for 7-9 minutes, until the cookies are golden but the tops are not browned yet.
- Cool completely before icing.
1 cup salted butter (230g)
1 ½ cups powdered sugar (170g)
1 egg
2 teaspoon vanilla extract or vanilla bean paste (10G)
2 3/4-3 cups all-purpose flour (413-447g)
2 teaspoons baking powder (85g)
1 teaspoon salt (5.69g)
adapted from Sweet Sugar Belle’s Lemon Poppy Cookie Recipe
There are so many options when it comes to cut out cookies, the shape, the flavor, the color.
Cookies are perfect for EVERY occasion!
To make the eyes and other parts on the turkey’s I made them with royal icing on parchment paper and place them on top of the icing, it’s great you can make them ahead of time look here for the recipe and info on making the little add ons (royal icing transfers).
You can make cut out cookies with colored cookie dough too, which is great if you don’t want to ice them!
CHECK out these Cherry Cookies
LOTS of info on baking cookies here:
- cookie tips guide
- how to bake perfect cookies
- Easy Cut Out Cookies
- Cookie Dough Recipe that holds its shape
- Soft Sugar Cookies and Frosting
- How to ice cookies with a piping bag
- Brush on glaze icing
- resources, recipes, items, and instructions for baking perfect cookies
- royal icing recipe
SIGN UP FOR MY FREE COOKIE GUIDE
Take a look at these RED VELVET cookies too (Click HERE)
If you like this post feel free to check out more of my recipes HERE, or click the recipes tab on the toolbar, and please share this post using the social share buttons at the top or bottom of this or any post.
Thanks,
Diane
If you like this or any other recipe at 
Trevor says
Thanks for sharing the recipe…The cookies look amazing! I’m thinking of trying to make some for Christmas this year but had a quick question that I was hoping you could answer (and possibly save me a baking nightmare). Does the recipe scale up okay? Have you tried making a large batch of the dough?
Diane says
Yes you can double the recipe with no problems, happy baking!
Trevor says
Hi Diane,
Thanks for getting back to me about being able to make larger batches. Wish me luck!
Happy Holidays
Mahika says
hi i just wanted to clarify
the temperature is given in fahrenheit right?
Diane says
yes 400 degrees Fahrenheit.
Freja says
thanks for answering that question I was just going to ask.
Mahika says
I am making a dozen cookies what should the temperature be?
Diane says
Bake at 400 degrees
Courtney says
These cookies look super easy – question though.. How do I know whether or not to up the flour to 3 cups?
Diane says
By the texture of the dough, as there is no control over the butterfat and liquid in the butters each and every person who will be making this recipe, the flour is the one item you can control. So add a tablespoon at a time as needed. I don’t work on a floured surface, I work between waxed paper. You’ll have to adjust the flour to your liking, the dough should be soft and not have a floury consistency when you touch it. Too much flour will result in drier cookies. That is why there is a range. There is varying degrees of protein in flour and how stretchy and firm the dough will get is effected as well, but the flour is the easiest to control.Begin with 2 3/4 cup flour, then add a small amount if the dough seems too moist, most often you will be fine with 2 3/4 flour.
Bonnie says
I just made these cookies, they are delicious! I chilled the dough for a few minutes to make it a little easier to handle, they held their shape perfectly and taste wonderful. Thanks for the recipe.
Christy Hazen says
How do should I store them in between baking and decorating once they’ve cooled?
Ellen says
I have ruffled edge cookie cutters–sets round and square–and after baking, never get the distinct marking at the edge like yours look. How can I achieve that? Do they puff up a lot with the baking powder? Thanks.
Diane says
It does all depend on the cutter itself and how sharp the wavy edge is, as well as the cookie recipe. I haven’t had any trouble with this cookie recipe. It does not change shape that much at all when baked. The wider the wave on the cookie cutter the softer the edge when baked. No, they do not puff up excessively with the baking powder. I added a link to the post for my red velvet cookies, you can see the dough in that post and how clean the edges are when cut with the cookie cutter. I’ve updated the post “sugar cookie recipe” with a photo of the cookie cutter I use so you can see it.
Stacy says
Should I put the dough in the fridge before rolling out and cutting? I see this a lot as it says the cookie will be less likely to spread because the butter will be firm. I have seen it said that if the recipe doesn’t say to put it in the fridge, then don’t. Your recipe doesn’t say it. What are your thoughts?
Diane says
I do not refrigerate the dough and it does not spread. I’ve made thousands of cookies with this recipe and there is no need to refrigerate the dough. That just more reason to love this recipe, it’s easy and quick.
Kelly says
Is The end result of this cookie crunchy or soft when you bite into it? Looking for soft cut out.
Diane says
this is a softer cookie, crunchy cookies will have granulated sugar and way more of it 🙂
Kaleigh says
Since this is a softer cookie, will it hold up to a larger cookie cutter or will it be too prone to breaking? I’m thinking maybe three inches across, four or five inches tall. I would like to make oversized stocking cookies for Christmas
Beatriz says
Thank you so much! Just finished the first batch of these cookies with the kiddos. I used the whole 3cups, as well as some on the surface for rolling. They have an awesome consistency almost like cloud dough. And worked great with our 3D sitting santa cookie cutter!
Diane says
Happy to hear you liked the recipe, we love it!
Happy Baking!
Janice Laroche says
Hello,
I agree with all the comments! These ARE easy and they ARE delicious. Thank you for sharing!
Debi Martone says
Do you grease your cookie sheets, or bake on parchment or a Silpat? Or can they just go onto an ungreased sheet?
Making a double batch today. 😉
Diane says
I bake on parchment lined commercial style baking sheets, the cookies do not turn out greasy on the bottom, so you can easily stack them before or after icing them. The thicker style baking sheets allow for the more even baking. Here is a post on my favorite things, and I’ve included the parchment sheets and baking sheets if you want to see them.https://www.createdby-diane.com/2015/12/foodie-favorites.html
Kelly says
Can you freeze the dough or maybe even the made cookies ?
Diane says
I have baked the cookies and triple wrapped them and then froze them, then thawed them completely unwrapped and iced them with great results. I have also iced and then frozen the cookies will great results, I have not frozen the dough and then made them, I prefer the cookies to be made when the dough is made, but go right ahead and try it and let me know how it goes.
Kim says
I know this dough does not need to be refrigerated but can it be? Will the dough still hold its shape when baked of the dough is made a day in advance and kept in the fridge?
Diane says
I don’t refrigerate this dough, it tends to make the dough a little “tougher”. I prefer it made the same day as it’ll be baked. You can, of course, refrigerate the dough, just be aware of the change. The dough takes 5 minutes to make. If you do refrigerate the dough be sure you bring it to room temperature before you roll it out to cut the cookies.
Christine says
I’ve made this recipe twice and both times added an extra 1/2 cup of flour on top of the stated amount and still cannot get the mixture to cut out with a cutter. My mixture is very soft. I rolled it into balls & pressed flat on the tray. They cooked well and tasted great, but wanted to use a heart shape cutter. Was worried putting any more flour in will change the texture and taste. I’m in Australia- maybe our ingredients are different. Will play with the recipe again!
Diane says
Hi Christine, I’m not sure where the trouble lies, I’m using all purpose flour, and I’m not sure if any other ingredients are different that they are here in the states. Since you are having trouble, yes you can add more flour, the more flour and the more you “work” the dough the tougher the cookies get here, the cookie dough is soft but certainly manageable to roll and cut with a cookie cutter as I’ve made this recipe for years and dozens and dozens of cookies, so you can try more flour, I don’t chill my dough but maybe there is more moisture in the air where you are, try chilling the dough for 10 minutes, to get the butter a little firmer so the cookies roll easily. Let me know specifically what you think could be the difference in ingredients or weather or whatever and I can try to help you trouble shoot so you can have a great result with these cookies. *powdered sugar, also called confectioners sugar.
Norma says
Hi, thank you so much for sharing. I love this recipe! Is there a chocolate version of this recipe?
Diane says
Yes, here is my Chocolate Cut Out Cookie Recipe https://www.createdby-diane.com/2016/12/chocolate-cut-out-cookies.html
Wanda says
What is your icing recipe? These cookies look amazing! Going to make some, but needed icing recipe. Thanks!👍
Diane says
Here is my glaze icing recipe https://www.createdby-diane.com/2013/11/italian-cut-out-cookies.html
Here is the video
https://www.youtube.com/watch?v=hgvDhLFc1Mg
Here is my post on royal icing for a different icing https://www.createdby-diane.com/2013/10/royal-icing-googly-eyes.html
I also have many posts on cookies
https://www.createdby-diane.com/2017/07/how-to-ice-cookies-with-a-piping-bag.html
and here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html#comment-301662
You can also use the recipe tab on my blog to see more posts “cookies” or “icing” will bring up other posts you may have an interest in seeing.
Melissa says
I’m sorry but this recipe did not work at all. The cookies did not hold their shape! Very disappointed. I had to throw them out and find a better recipe.
Diane says
I’m sorry the recipe didn’t work for you. I’ve made numerous batches of this recipe with no trouble. If you want to try to troubleshoot what went wrong feel free to be specific with what happened and I can then give you ideas to try for your cookies to come out like mine.
Common problems people say they have had: the dough is too moist, solution be sure you are using large eggs. If the dough is too dry try warming it up in your hands as the butter will melt a little bit and become smooth, especially helpful if your kitchen is cold.
If you think there is another issue, let me know.
Ruby says
Hello, would you say these are soft cookies or more like crunchy cookies?
Diane says
They are not crunchy, they are a firm but tender sugar cookie. They are firm enough to hold shape and not break when handled. Tender when you bite into them.
Alise says
Thank you for sharing this wonderful cookie recipe. It has become my new go-to sugar cookie. They are soft, delicious and absolutely will not spread. I have made them 3 times now because my family keeps asking for them. 🙂
Diane says
I’m so happy to hear you like the recipe Alise, HAPPY BAKING!
Tami says
Once these cookies are made and iced with royal icing, how long will they keep in the freezer for optimum freshness and taste and quality??
Diane says
I put them in a plastic bag, remove the excess air and they are good for 30 days. I have wrapped them individually in cellophane bags, then place them all in a plastic bag (remove air from the bag) I’ve had them taste great at 3 months. I tested many batches and how long they tasted fresh by “sampling” them each week. Depending on the color of your icing, some changes to color do take effect after 30 days mostly I had that happen on red, it had a slightly darker swirl look, not at all bad, just not the exact color as when they were frozen. There was no change in white cookies.
Heather says
Have you tried this recipe with a butter substitute or Crisco? Does the shape still hold well? I need to make a dairy free cookie for my son.
Diane says
I have not made them with a butter substitute, but shortening (Crisco) would most likely work well. Make the recipe with the same amount of shortening (crisco) and bake 3 cookies to test it, then you can adjust the recipe if it needs more flour, add 2 tablespoons as needed if the dough is too soft, or spreads until you find the right combination, but I think it should be fine if you use the same amount. I look forward to hearing how it works.
Jenn says
Thank you for the cookie recipe. I’ve had trouble with sugar cookies turning out rock hard or tasting like cardboard… not with this recipe! All my cookies kept their shape, were soft, and tasted delicious!
Easy recipe for my kids to follow; definitely a keeper.
Diane says
I’m so happy you liked the recipe, HAPPY BAKING!!!
Kimberly Eichman says
Hi, do you use a mixer to make the dough or by hand?
Diane says
I use a stand mixer. If you don’t have a stand mixer a hand mixer will work, be sure to cream the butter and sugar smooth first, then add the remaining ingredients. You can mix it by hand if need be it will take time to mix it well but can be done.
Michele says
I made the cookies this past weekend and the dough came out perfect! So easy to work with. However, I don’t think I would call this a sugar cookie, it tastes more like a butter cookie. And definitely needs something added, maybe more vanilla extract or almond extract.
Diane says
These are not really a butter cookie, but I can see how you may be used to “really” sweet sugar cookies and find these less sweet. I’ve written many posts about my baking, and cookie recipes and I do not prefer my cookies overly sweet, that being said add more sugar if you prefer, and the quality of the vanilla will vary greatly. I most often use Neiman Massey Vanilla or Vanilla bean paste or a Madagascar Vanilla. Of course, you can add any flavor combo you prefer be it almond, lemon, or a combo of all three which is referred to as “princess” flavor and that is what a lot of bakeries use. It’s great to mix up the flavors I have lots of different flavor sugar cookie recipes including red velvet. You can see them here https://www.createdby-diane.com/2012/05/red-velvet-cut-out-cookies-with-red-velvet-icing.html.
I’ve baked thousands and thousands of cut out cookies and you can find my tips here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html and more cookie info here https://www.createdby-diane.com/cookie-tips. HAPPY BAKING!
Kerri says
Help… my dough is crumbly! Not sure what I did wrong!
Diane says
It sounds like either you added a bit too much flour, or haven’t mixed it long enough for the dough to come together. Try beating the dough on high for a minute. If the dough looks dry or you can’t grab some and pinch it into a ball and it still falls apart that means there is too much flour, just ad a couple tablespoons of butter and re-beat the dough. This dough is forgiving, so it should come together easily. I’ve tested it even if you add all the ingredients in the wrong order and it still works. If you have more trouble just message me, I’d be happy to troubleshoot what else could be the matter. Reply to this or email me at [email protected]
Christy Hazen says
How should I store them in between baking and decorating once they’ve cooled?
Diane says
I leave the cookies on the baking sheets, then stack the sheets alternating them no to mess up any cookies (I have a dozen baking sheets) You can choose to move them and put more on each baking sheet, I would not stack the cookies as the butter from the bottom of the cookies can make the tops of others “greasy” and will affect some icings. Cookies can stay at room temperature (no need to put them in airtight containers unless you are storing them for more than 4 days then decorating) https://amzn.to/2TuG7FN I also have 2 tray stackers that I use, they each hold 4 trays each they save space in the kitchen if you bake a lot. Think of sugar cookies in a bakery, they are stored on baking sheets until they decorate them, then placed in a cabinet, not a small airtight container. Hope that info helps. I have a post on cut out cookies here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
vex 3 says
The cookie recipe you share is quite meticulous and easy to understand. I will learn to make this dish based on your recipe. Thanks for sharing.
Kimberly says
Question: What is your favorite vanilla extract right now for these cookies. Thanks.
Diane says
Hi!
I most often use Nielsen-Massey https://amzn.to/2ye346I or their vanilla bean paste if I want it to have the flacks of vanilla bean in the dough, mostly if I’m not icing the cookie or just outlining them. The other vanilla I always have on hand is LorAnns Madagascar Vanilla bean paste https://amzn.to/3d5Ov48.
Kara says
Hi! After rolling out my dough and cutting with cookie cutters, the cutout shapes are breaking as I try to lift them and move them to the baking sheet. Any idea what I’m doing wrong? I used the full 3 cups of flour as the dough seemed too sticky still with 2 3/4cups.
Kara says
I also want to add that this is the 3rd sugar cookie recipe I’ve tried and it’s happened every time. I’m an avid baker but never have done sugar cookies. I’ve never struggled this much when trying to make a new type of dessert 🙁
Diane says
If they are breaking, it means that they are too dry, you’ve most likely added too much flour. They should have a slightly oily texture soft and supple versus a dry cranking firm texture. Try rolling them between wax paper sheets, that way you will not have to flour your surface or add any more flour.
I can certainly help you. I have lots of info on baking cookies and often bake a hundred cookies at a time.
Here is a link to my cut out cookie tips https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
and this post has many baking links to help https://www.createdby-diane.com/2018/11/cookie-baking-must-see-posts.html
Feel free to email me directly with questions, and if you truly struggle more with baking cookies, send me a photo of the dough. I have lots of step by step photos in those post for you to see how the dough should look. Be sure to roll the cookies thick enough as well about 1/4″ I use wood dowels so all the cookies are even.
We can go over the dough instructions and even the mixer and method you’re using to be sure the cookies turn out great.
Marilyn says
I love you ❤ You have answered questions I had and some I didn’t even know I had. I love your idea of using 2 dowels with the rolling pin. I just happen to have 2 paint stirring sticks from Lowes that are 1/4″.
Cathy says
Hi I have just tried out your recipe and the dough was sticky when I used 3 cups. It was hard to lift up the cut outs without them losing shape. How much is too much flour to add to the dough mixture. I live in Louisiana where it’s super humid. Any advice and tips please? Thank you
Diane says
You can add 1/4 cup of flour at a time until you like the texture. Another option is to allow the dough to rest, at least 10 minutes when you’re done mixing it, and see if that helps, before adding more flour and risk drying it out. As you mentioned humidity, you may need more flour. Flour your hands and roll it into a ball and allow the butter to absorb the flour and see if that helps. You can add more flour without too much trouble, if it becomes too dry and crumbly, simply butter your hands and roll the dough into a ball again. The dough does firm up as it’s rolled and handled especially if you flour your work surface. I live in southern California it’s not humid so I don’t need to add any additional flour, the dough is soft and tender if you’re used to a dryer dough this dough is nicely soft and results in a more tender cookie than a dryer sugar cookie. I have lots of tips on cookie dough https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
I’m happy to answer any questions you have to help you bake perfect cookies!
Elizabeth says
I have made numerous batches of sugar cookies over the years with a variety of recipes, and I’ve never had spreading issues. I just made this recipe for the first time, and not only are my cookies complete blobs, but they also taste like straight butter. I followed the recipe to a tee, with the exception of using unsalted butter. I make my own vanilla extract, which adds extra flavor…but I couldn’t even taste it through the butter. I have no idea what went wrong, but I might just stick to my previously used recipes.
Diane says
I have lots of info on baking cut out cookies here with my tips https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
If you did not add salt, you will find the recipe to taste a bit sweeter and yes, it can taste buttery. These are tender sugar cookies, not the type that you find in a grocery store bakery using granulated sugar. I give lots of info on the post mentioned. If you have more questions feel free to let me know.
Mary Rumschlag says
Excellent recipe! Very easy and appreciated the time saved by not chilling the dough. I did add a little water as the dough was a bit thick. Will put this down as a favorite.
Diane says
I’m so glad you like it Mary, if the dough is a little dry, or “thick” you can reduce the flour a little bit or add a tablespoon of butter, or butter your hands to roll the dough smoothly, I’m not sure how much water you needed, adding water can make the cookies spread.
Miranda says
Love this recipe so much I referenced it in my post about sugar cookies recently at planitmiranda.com
Thanks for sharing!
Sarah says
How many cookies does this recipe make?
Diane says
This recipe makes 3 dozen heart cookie, about 2 1/2 inch cutter across. It will depend on the cookie cutter size and how thick you roll them.
Delaine says
I made these last week and they turned out great. I did the exact same and followed the recipe perfect again this week (having a Christmas party and wanted to make 50 or so) and this time they did not keep their shape. The only difference is last time I let the egg and butter sit out for about 8 hours, and this time they only sat out about 2 hours. Will this make that big of a difference? I’m so upset and now so behind on making my cookies.
Diane says
There are a couple of things that can affect spreading, over whipping the butter (if it has more air, the cookies will spread as they bake, over whipping the eggs can do it too) the other variable is can be the weather, hotter in the kitchen or more humid (rain outside) but I don’t see that effecting my cookies but I live where it’s dry it usually just effects my icing.
You can put the trays of cut out cookies in the fridge until they are cold (15 min) then bake.
Don’t use hot cookie sheets, check oven temperature, often when cookies spread the oven isn’t hot enough to get the rise abs the butter melts first (spreading the cookie) the oven should be at 400.
I hope you’re able to find what could have happened, or bake the remaining cookies well. It can be frustrating. I’m here to help if you have more questions.
Diane says
I forgot to mention, if not enough flour is added and the cookies seems soft and floppy when transferring from cutting to baking that could be a reason they spread (or rolled too thin).