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I was worried about this recipe given the mixed reviews, but it really is the best! Here are my suggestions: Mix the dough like any regular cookie dough. By that I mean, cream the butter and sugar together. Add the egg and mix well, then add the cream and extract (I used almond). While those things are mixing, whisk the flour, baking powder, and salt. Combine the two and mix well. Let the dough chill for several hours before rolling out.
I love the suggestion to mix flour and sugar for rolling, and was able to roll the dough thin. We must have over 100 cookies, all sizes, all beautiful. Looking forward to decorating them. Thanks for a great recipe!
I tried the sugar cookie tonight and it was ok. My little girl enjoyed it. We are trying out cookies for her school cookie exchange for Friday. Thank you for the recipe.
Sounds like shortbread cookies.
Hi! Love your recipes. Can’t wait to try them out. I do have a question, is there a trick to the batter or some way to keep those nice sharp cookie-cutout shapes? Your star cookie looks super nice! Last, year I used frozen cookie dough to make some Lego miniman cookies and they totally lost their shapes while baking. They barely resembled a miniman. That was soooo dissappointing. I’m hoping to avoid that this time around :) Thanks!
I guess it depends on the cookie dough you are using. That and you do need to chill the dough completely. ~Elise
going to try out the 1st recipe for superbowl cookies:) how long does the 1st recipe dough need to be refrigerated for? (like a minimum number of hours, I may not have 2 days to make them)
Oh I would say at least a couple hours. ~Elise
I just want to point out to those saying their dough is crumbly and dry that some cookie recipes are just like that. They are similar to the old fashioned sugar cookies of the old days. My cookie recipe is also very dry and crumbly but a trick I use when rolling it out after chilling it until firm, is to spray water on it from a refillable pump bottle. Just enough to moisten it until it is like play doh. Then I cut and bake they come out delicious everytime.
Use water and not milk or cream as that can alter the structure of the cookie if you use too much, and using a spray bottle ensures a fine mist you can control how much goes on. Too much and you will ruin it. Too little and the cookies crumble a lot but they will still taste good, if you don’t want to use water just roll into a log and slice and bake because the dryness of the dough won’t roll out well enough for cutting.
when cuttin out cookies roll ur cookies out onto the cookie sheet then all u gotta do is remove the extra dough around the cut outs this works wonders and no messed up COOKIES!!!
So I think I may have done something wrong because my dough is just like flour….there is no way to roll this into a cookie. I followed the recipe to a “T” but it seems there should be more liquid or something in it. Any suggestions for what I may have done wrong? Perhaps my butter wasn’t soft enough?? Thanks in advance for you advice!
p.s. I am using recipe #1
I just made recipe #1 and they are perfect! I used the icing recipe that went with it (adding a little salt as well) and it was just enough. Thank you so much…this is definitely my new favorite sugar cookie recipe!
I made the recipe today for the kids to decorate for valentine’s day and it was delicious! soft and wonderful. I added more cream to get the dough to come together and it didn’t make as many as I expected but we did have a fairly large cookie cutter. thanks for this recipe–I highly recommend it.
Finally! A good sugar cookie cut-out recipe! I try a new recipe every year and can’t find one that’s just right. Either the dough is a pain to work with, or the taste is just so-so. I decided to try this one since it was so different from anything else I’ve tried. I live in a very humid climate, and so I often have to add more flour to cookie recipes. But I thought since the liquid is added last, I could add less cream if need be. But, IT WAS PERFECT just like it is! The dough is easy to work with and the cookies are so tender and yummy. I will search no further. THANK YOU!
LOVED the frosting (with crisco) — seriously simple and tastes 100% better than the kind you buy in a can…but it’s just as easy to work with and the texture is similar (but oh so better!)
I had the same problem as another person in the thread…The dough was so dry and crumbly. I read the recipe over and over again to see if I missed something but came up with nothing. My husband is always bragging how I can take a recipe and it always turns out right because I am precise with measurements and follow instructions to a “T” so I am not sure what went wrong.
If you put 1 slice of bread in an airtight container with your cookies they will stay as soft as when they first came out of the oven!
I was just wondering if too much cream of tartar was accidentally added to a sugar cookie receipe would that make the cookie be dry?
No idea. ~Elise
So many times my cookies spread out during baking losing their shape, even though I always refrigerate the dough. This is especially true when I use a heart cookie cutter. Any tips to help my problem? I need to made a large number of them for a 50th wedding anny. party.
I was given a tip by David Lebovitz that one of the reasons cookies spread too much is if you beat the butter and sugar together too much. With cookies you don’t want to beat so much air into the butter, or the cookies will just spread too much. ~Elise
A tip from Alton Brown that i’ve really taken to is WEIGHING flour and sugar instead of using cups. The science of the matter is that flour especially settle differently from day to day and from kitchen to kitchen, and that using weight like in pro baker’s formulas will result in more consistent baked goods. You will of course need a small food scale, but i think it’s REALLY WORTH IT!
I bake confidently using 1 CUP FLOUR = 128 g or 4.5 oz
Rest of chart at:
Just baked the sugar cookies for Christmas Eve and, wow! These are the very best sugar cookies I’ve ever made! Everyone is thrilled at my house. Thank you so much for posting this — what a wonderful present for all.
I need to make royal frosting (the kind with egg white) because of stacking the cookies. It is harder and the icing won’t get all over other cookies. I worry because I am using an egg white recipe rather than meringue powder. Would these cookies have to be refrigerated because of the raw egg white to prevent salmonella or does the sugar act as a preservative?
If you are concerned about salmonella, I recommend using pasteurized eggs or egg whites, or not using royal icing. The sugar in the icing might act as a deterrent to salmonella, but I’m no expert on this, so don’t know what to tell you. ~Elise
I just made a batch of the recipe. I sifted the dry ingredients together, put them into my stand mixer, added the butter and other ingredients, and it came out really crumbly – i.e. wouldn’t stick together. I am very new to the baking world … what did I do wrong?
Not all cup measures are the same, which might be throwing things off a bit. Just add a little more cream until the dough comes together. ~Elise
I may be confused by the order you mixed your ingredients, but the wet should be mixed together in the stand mixer, then your pre-whisked dry ingredients added to that. Sounds like you had all dry in your stand mixer then dumped in wet ingredients individually?