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Tested Cut Out Sugar Cookies Recipe |Video|

ByHani Updated on
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This sugar cookie recipe is a cross between shortbread and classic sugar cookies. Cookies are lightly crisp on the outside and soft on the inside. I’ve made this recipe hundreds of times, and since the first time, it’s been a true staple because it never disappoints.

Cut out Sugar Cookies.

Featured Comment – “I agree with another commenter – my cut-out cookie phobia has finally gone 🙊 amazing recipe, thank you! I love the level of detail you explain everything in, it’s so helpful! ” Ayla

WHY THIS COOKIE DOUGH HAS BECOME A FAVORITE

I first shared my detailed cut-out sugar cookies recipe on YouTube back in 2013, and since then, it has helped thousands of home bakers create perfect cut-out cookies with ease. It means so much to me that this recipe has become a go-to for so many people!

  • Texture – Soft inside and crunchy on the outside.
  • Versatile – This recipe has become a crown jewel of cut-out cookie recipes I share for a reason. With a few simple tweaks, you can transform it into chocolate chip cookies, seasonal spice cookies, or even fun themed icebox cookies like my Colored Pencil Cookies.
  • Freezing – Cookies and cookie dough freeze well for months.
  • Decorated Cookies -I use it to make decorated cookies. You can decorate them with chocolate, M&Ms candies, or icing. I love using lemon royal icing, but fondant and glaze work, too.
  • Yes, This Dough Works for 3D Cookie Projects Too – After many requests, I also tried it with small- to medium-sized 3D projects (5 to 6 inches), and I’m happy to report that it works. Just be sure to omit the baking powder and bake the cookies until golden brown around the edges. I’ve made a standard-sized 3D house with it.
  • Molded Cookies – I had fun making molded shapes like these 3D rainbow cookies skulls. Just be sure to skip the baking powder in the recipe.
  • Create Beautiful Textured Cookies – And if you have texture mats, you can use them to create unique cookies. I used my SugarVeil mat to make delicate lace cookies.
  • Sandwich Cookies – Roll the dough out thinner; you can use the cookies to make ice cream sandwiches or fill them with jam, ganache, or a combination of both.
  • Cookie Pops – Sturdy enough to make cookies on a stick.

INGREDIENTS

  • Butter – I use unsalted butter. It’s crucial that the butter is not too soft when creamed with sugar. Here is why: Room-temperature butter is ideal for creaming, in which sugar is mixed into the butter. The sugar crystals create tiny air pockets in the butter, making the mixture light and fluffy. In the oven, these pockets expand with heat, giving cookies a tender, airy texture. If butter is too soft, it melts in the oven too quickly, causing cookies to spread, become greasy, or flat.
  • White granulated sugar – Sugar adds sweetness and tenderness while giving cookies a light crunch and a hint of caramelization.
  • Egg – Its role is to bind the ingredients, and it contributes to the texture and structure of the cookie. Use a room-temperature egg.
  • Vanilla Extract – I love using a blend of Vanilla, Almond, and Lemon Extracts. It’s harmonizes into such a magical medley of flavors.
  • All-Purpose Flour – For this recipe, I use All-purpose flour, which provides structure and texture. For a cookie that is a bit more tender, you can swap out 2-3 tablespoons of flour for cornstarch.
  • Baking Powder (optional) – This leavening agent provides lift and contributes to texture. You can use less or omit it completely if you’re experiencing excessive spreading.
  • Salt – It contributes to the overall flavor and helps balance the sweetness.

Tip: Use room-temperature ingredients to build a cohesive cookie dough.

THINGS YOU NEED

This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

SUGAR COOKIE DOUGH STEP-BY-STEP

The most important thing at the butter-sugar creaming stage is that your butter is not too soft. Butter that is too soft can cause or exacerbate the spreading of your cookies in the oven. Cream it with sugar until fluffy, 3-5 minutes.

Cream butter with sugar.

To prevent the butter-sugar mixture from curdling when adding the egg, I like to whisk the egg with the extracts first. This helps create a smooth, cohesive emulsion that blends easily into the butter-sugar mixture. I use the same method when making the chocolate variation of this recipe.

Sift flour, salt, and baking powder (if using). The notes and recipe card provide more details about baking powder.

Gradually beat the flour mixture into the butter mixture. At this stage, the cookie dough will be soft and in chunks. It shouldn’t be overly sticky.

Cookie dough.

Gather the dough and knead it gently for 10-20 seconds until it comes together into a ball. Flatten it and shape it into a disk.

HOW TO ROLL OUT COOKIE DOUGH

  • Place the cookie dough onto parchment or a silicone mat between 2 rolling guides. I use 1/4-inch (0.64 cm) rolling guides, a little over 6mm.
  • Lay another parchment sheet or a silicone baking mat on the cookie dough.
  • Roll a rolling pin over the rolling guides.
  • The rolling pin pushes the dough down only as far as the rolling guides let it, ensuring an even thickness of the rolled-out cookie dough.
Cookie dough rolled out between parchment paper

CHILL OR NOT CHILL

Chilling improves flavor, hydrates flour, and solidifies butter. This, in turn, makes rolling, cutting, and baking much easier with consistent results. I prefer to chill for at least 4 hours and up to overnight. Nevertheless, there are times when I’m short on time and need to deviate from the standard plan. But how?

  • Disk and Chill
    • Chill a well-wrapped cookie dough disk in the refrigerator for up to 3 days or freeze it for up to 3 months.
    • Pros: The process of rolling out a rock-hard cookie disk, as described here, helps mitigate overworked dough and excess gluten development by adding a fresh, unhandled piece of dough to the scraps instead of working with the whole batch at once.
    • Cons: The cookie dough disk tends to become rock-hard when chilled for an extended period.
  • Roll and Chill
    • Slide the rolled dough onto a cutting board or baking sheet, cover tightly with plastic wrap, and chill in the fridge for 2 to 4 hours, or up to 24 hours before cutting shapes. For speed-chill, you can stick it in the freezer for 30-45 minutes. Or you can leave it in the freezer for up to 2 months.
    • Pros: Soft dough is easy to roll out between parchment or food wrap.
    • Cons: After 24 hours, the edges may start to dry slightly. Cover it well! It is easier to overwork the dough when working with scraps. Don’t knead the scraps; gather them and press them together. Limit re-rolling to 3-4 times.
Sugar cookie dough rolled out between two sheets of parchment.

CUT OUT COOKIES

To cut out cookies, use a cutter or cookie cutter templates.

Rolled out cookie dough with star cutouts.

Carefully lift the cutout and transfer it onto a baking sheet.

BAKE COOKIES

  • In case the cutouts become soft, chill the cookies for 10 minutes.
  • I bake my cookies at 350F-375F (180C-190C) for 9-11 minutes.
  • These cut-out sugar cookies are soft when they come out of the oven.
  • Don’t open the oven more than once to rotate the sheet midway. If your oven bakes evenly, you can skip the rotating step.
  • Let the cookies cool on a baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.

HOW TO ROLL OUT CHILLED COOKIE DOUGH DISK

After the cookie dough is shaped into a disk and chilled for up to 3 days, it becomes as hard as a rock. I use my roll smart method. Cut the cookie dough disk into quarters. Microwave ¼ of the dough on high for 5-7 seconds. This should be sufficient to soften the dough so you can roll it out, but you don’t want it to be super soft. Cut the remaining quarters into smaller bits.

Place a softened/microwaved piece of the cookie dough on the work surface between 2 rolling guides and silicone mats. Roll out the dough. Cut out shapes, gather scraps, add small pieces of chilled dough, and roll out all the remaining dough.

Rolling out cookie dough using rolling guides and large silicone mat.

BAKING SUCCESS TIPS & FAQ

Why are my cookies spreading?

  • Make sure to use room-temperature butter. If the butter is too soft, your dough will be very sticky, which can cause it to spread during baking.
  • Properly chill the dough before cutting out shapes.
  • If the cutouts become too soft, chill them for 10 minutes before baking.
  • Don’t place unbaked cookies on a warm baking sheet.
  • Omit the baking powder or use less.
  • Don’t open the oven more than once to rotate the sheet (you can skip this if your oven bakes evenly).
  • Don’t crowd the cookies on a baking sheet.
  • Use perforated mats. They help significantly reduce the spreading of cut-out cookies, and baked cookies have sharp edges.
Star and round cookie on a perforated mat.
Square cookies.

What kind of baking sheet should I use?

Use a light-colored baking sheet to avoid excessive browning.

How do I tell if my cookies are baked?

I bake cookies at 350F-375F (180C-190C) for 9-11 minutes.
Bake cookies until the centers have risen and are no longer shiny, or until golden brown around the edges, if you prefer your cookies this way. If the center looks wet, bake cookies for an additional 2 minutes.
Bake larger cookies on one baking sheet and smaller ones on another.
Cookies are soft when they come out of the oven; they firm up as they cool.
Let the cookies cool on a baking sheet for 5 minutes, then carefully transfer cookies onto a cooling rack.

Why are there bubbles on the surface of my cookies?

Bubbles on the surface indicate too much air in the cookie dough.
Here is how to fix it: While the cookies are hot, gently press the tops with a large flat cookie spatula to flatten the bubbles.
Or you can try to use a fork and the prick method. Prick the dough in the middle of the cookie before baking. This can help excessive air escape during the baking.

Flattening sugar cookies with a spatula.
Cookies with fork marks on the top.

How long do cut-out sugar cookies keep?

They keep for 2-3 weeks, stored in an airtight container.

Can I extend the shelf life of the cookies?

I often use inverted sugar syrup. Invert sugar syrup is hygroscopic and able to draw moisture from the air, keeping baked goods fresher for longer. Use one tablespoon for each batch of this recipe.

Can I freeze cookies?

Yes, you can freeze baked or unbaked cookies for 3 months.

What kind of icing can I use to decorate cookies?

There are several cookie icing recipes you can use to decorate cookies, from royal icing and glaze to fondant and crusting buttercream.

CUT-OUT COOKIES DEMYSTIFIED – ULTIMATE GUIDE

My ultimate cut-out cookies guide has a new location on my blog. This comprehensive manual includes cut-out cookie baking basics, tips and tricks, troubleshooting common problems, how to store and package cut-out cookies, and more. If you’d like to delve deeper into cut-out cookies, my The Ultimate Cut-Out Cookie Guide eBook brings together all of my tested recipes, detailed tips, and clearly illustrated techniques in one place. It includes everything you need, with plenty of reference photos to guide you step by step and make the process easy to follow.

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4.98 from 48 votes

Cut Out Sugar Cookie Recipe

Use this recipe to make cut-out cookies. This great-tasting cookie recipe is excellent, plain, or decorated with royal icing/glaze chocolate or fondant. It's a cross between sugar and shortbread cookies.
Makes 15 3-inch cookies, 1/4 inch thick.
Course Cookies, Dessert
Cuisine American
Keyword cookies, cut out cookies,, sugar cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Servings 15
Calories 270kcal
Author Hani Bacova

Ingredients

Sugar Cookie Dough

  • 3 cups all-purpose flour 430 grams
  • 1 tsp baking powder (optional – check the notes)
  • 1/2 tsp salt
  • 1 cup room temperature unsalted butter 2 sticks, 226 grams
  • 1 cup granulated sugar 200 grams
  • 1 large egg
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Almond Extract (optional)
  • 1/2 tsp Lemon Extract (optional)

Instructions

Dry Ingredients

  • Sift together flour (3 cups/430 grams), baking powder (1 teaspoon), add salt (1/2 teaspoon), set aside.
    TIP: If you are experiencing excessive spreading, use 1/4tsp baking powder or omit it.

Cream Butter and Sugar

  • In a mixing bowl, cream room-temperature butter (1 cup/ 226 grams) and sugar (1 cup/200 grams) for about 3-5 minutes, scraping the bowl twice. Butter creamed with sugar should be light and pale in color.
  • In a small dish, whisk together room-temperature egg (1 large egg), vanilla extract(1 tablespoon), almond (1/2 teaspoon), and lemon extract(1/2 teaspoon), then set aside.
    TIP: Almond and Lemon Extracts are optional.
  • Gradually add the egg mixture to the butter mixture. Beat well till well combined, about a minute.

Cookie Dough

  • On low speed, gradually add the flour mixture, in 3 additions. Scrape the bowl well after the last addition and beat slowly until the flour is mixed in. At this stage, you'll see chunks of cookie dough.
    Gather the dough into a ball, flatten it, and shape it into a disk.
    TIP: If the dough appears too wet, you can add 1 to 2 tablespoons of flour.

Roll and Chill

  • Wrap the dough in plastic wrap and refrigerate overnight or for at least 2-4 hours. This is great when you don't have time to make the cookies on the same day, and plan to make them within 3 days.
    Or speed up the chilling process by placing it in the freezer for 30 minutes to an hour.
    Or you can roll out freshly made cookie dough between two sheets of parchment or silicone mats and chill for an hour. I don't recommend leaving rolled cookie dough in the fridge for too long as after 12-24 hours, it tends to dry out around the edges.

How to Roll Out Hard Chilled Cookie Disk

  • If your chilled dough feels hard as a rock, don’t panic—it just needs a little warming up. Cut the dough into quarters and microwave one piece on high for 5–8 seconds, just until it softens slightly. You don’t want it super soft, only pliable enough to roll out with a little pressure still needed.
    Cut the remaining dough into smaller pieces and set them aside. Place the softened dough between rolling guides and roll it out either between two sheets of parchment paper or on a large silicone mat. For rolling guides, you can use painter’s sticks glued together on each side or two ¼-inch wooden rods. Both work beautifully for even thickness.
  • Cut out as many cookies as you can from the rolled dough. Gather the scraps and combine them with one of the chilled dough pieces you set aside earlier. Re-roll the dough and repeat the process until all the dough is used. Transfer the cookies onto a light-colored baking sheet lined with parchment paper or a perforated baking mat. Before baking, chill the cutouts in the refrigerator for about 10 minutes or in the freezer for 5 minutes to help them keep their shape.

Bake

  • Preheat oven to 350℉-375℃(180℃-190℃)
    If your oven runs too hot, bake at 350℉(180℃).
  • Bake for 10-11 minutes, depending on the oven, turn the sheet once halfway through the baking.
    Let the cookies cool on the baking sheet for 5 minutes, and transfer them to a cooling rack.

Storage

  • Store in an airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.
  • Decorate cookies as desired with royal icing or other medium that you use.

Video

Notes

  • How long can you keep the dough in the fridge? – You can keep the cookie dough in the fridge for up to 3 days. After that, you can either bake the cookies or freeze the cookie dough for later, for up to 3 months.
  • How thick do you roll out cookies for decorating?– I roll the dough 1/4 inch thick.
  • I don’t have granulated sugar; can I use powdered sugar? Sure, you can use powdered sugar; use about 1 1/4 cups. A cookie made with powdered sugar has a tender crumb.
  • How to tell if cookies are baked? – Cookies, when baked, have puffy centers. If you see a spot that appears wet and shiny, usually in the middle of the cookie, continue baking for another minute or 2. If a baked, cooled cookie has a darker spot in the center, it is most likely underbaked.
  • Lemon / Orange Zest Cookies – use one tablespoon fresh lemon zest, 1 teaspoon vanilla, and 1 teaspoon lemon extract
  • Chocolate Chip Cut-Out Cookies – Use ¼ cup granulated sugar, ¾ cup brown sugar, micro chocolate chips (add these with flour), 1/4 teaspoon baking powder
  • Almond Sugar Cookies – Add 1 teaspoon vanilla and 1 teaspoon almond extract. I find the almond flavor very strong, and 1 teaspoon does the trick for me, but if you’d like to add even more extract, you can. Almond cookies pair really nicely with my Fresh lemon royal icing.
  • Spices – For a seasonal twist, you can use dry spices like cinnamon, cardamom, or pumpkin spice. Use 1/2 to 1  1/2 teaspoons 

PIN IT for later

This recipe was originally published in 2013. In 2019, I updated this recipe with step-by-step process pictures, written text, and a comprehensive guide to cut-out cookies and a video.

Hi, I’m Hani

Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.

Read more about me

Hi, I’m Hani

Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.

Read more about me

Similar Posts

327 Comments

  1. Hi,
    I like to bake using grams because generally its more consistent. I’ve come to know 1 cup of AP flour is 120 – 125g, so 3 cups should be 360g – 375g. You have 430g which is closer to 3.58 cups, instead of the 3 cups. Should I use your gram weight or use the 3 cup volume for this recipe?

    Reply

    1. Hello Gerogiana,
      Thank you for your comment and your question. I use dip-and-sweep method for my flour
      using 1cup (us measure, 236ml) and it always comes out as 140-143grams.

      I open the flour package and dump it all into my wide glass flour jar. I don’t stir or sift it before measuring, I might gently shake the jar to level the flour if it piles up.

      I use this recipe with 430 grams. 🙂
      I hope it helps.
      Hani

      Reply

  2. Hi Hani, I love your recipes. Your cut out sugar cookies came out great, but just a little too sweet for me. Would I ruin the Cookie consistency if I cut the sugar in half and cut the vanilla in half?

    Reply

    1. Hello Theresa,
      I haven’t tried it with 1/2 of the granulated sugar myself.
      Yes, you can cut it in half, but cookies will most likely be a bit harder/firmer.
      You can cut vanilla half, no problem:-)

      Reply

      1. I had a question have you added invert sugar to this recipe to prolong the shelf life ? As in glycerin or agave nectar or something similar?

  4. I am ditching my old recipe, used for years and love it BUT its very wasteful. I can only get one roll out and if I roll out a second time the cookies dont bake right (Shrink, dont bake evenly, and surface is not smooth like the first roll out) I need a delicious recipe that I can get another roll out and use at least 90% of the dough. I have tried several and they have paled so I have to move to a new recipe. Those who have used this recipe, are you able to roll it out without it compromising the texture? Thanks

    Reply

    1. This is my go-to recipe for cut out cookies – I made the recipe last night, rolled the dough between parchment paper and fridged for 1 hour. Then, I took it out and used my cookie cutters, re-rolled a second time and did it again and it was perfect. I used this recipe years ago too and have always had success with it!

      I find it is important to mix the butter and sugar well at the beginning as well as making sure your final dough looks properly hydrated (not too dry or too wet). This dough is very easy to work with.

      Reply

    2. Hi Michelle,
      I have actually just made these cookies and am really happy to report that they re-roll like a dream.
      Happy holidays!

      Reply

    3. Yes ! This recipe is perfects and the cookies are smooth everytime. I have been using this recipe for over 5 years now and it comes out perfect everytime. Just follow the recipe directions and you will be fine.

      Reply

  5. I love this recipe! Thank you for the weight measurements and all your tips and substitutions. Question… have you ever used cookie cutters that you press down and it makes an imprint with this recipe? It’s not a stamp but similar concept.

    Reply

    1. Hi Trish,

      That’s awesome! Thank you!
      Yes, recipe works with embossing tools. Make sure to dust the tools with some flour to prevent sticking.
      For finely detailed embossing tools, I recommend swapping granulated sugar for powdered sugar (160-170 grams).

      Reply

  6. I’m really wanting to try the chocolate chip cookie option but without the chocolate chips. Do you think that would taste okay? What royal icing flavor would you recommend using?

    Reply

    1. Hi Danielle,
      Yes.
      With brown sugar cookies I’d use classic Vanilla Bean, Cinnamon, Salted Caramel, Butter Icing (using bakery emulsions to flavor, they’re water water based),
      and my steady winner is lemon icing 🙂

      Reply

  7. Hi Hani,

    I had a quick question. I’m planning to go with the orange zest flavor and wanted to add in cardamom powder as well. I saw the option to include spices, but I didn’t see a recommended amount listed for the powder.

    Could you let me know how much cardamom powder you suggest I add?

    Thank you in advance!

    Reply

      1. Hello good morning, love love love the this cookie recipe, I was wondering is it possible to make cookies same day and decorate same day with royal icing ?

    1. Hello Janelle,
      Yes.
      Recommended ratio of extract to oil is 4:1, however this depends on a brand and quality of lemon oil.
      For example if recipe calls for 1 teaspoon of extract, use 1/4 teaspoon of oil.
      Happy Baking.

      Reply

  9. I absolutely LOVE this recipe and have used it many times! It’s there a way to substitute almond flour for regular flour to make this gluten free? I know you have a gluten free recipe but honestly I can’t stand the king Arthur 1:1 GF, the smell throws me off and Ican taste the difference. I think using almond flour would for right into the flavor profile with the almond extract!

    Reply

    1. Hi Whitney,
      Thank you so much for a rave review.:-)
      I’m going to have to experiment with almond flour, thank you for the suggestion to try a different flour with these.
      Have a great week.
      Hani

      Reply

  11. Hello, your sugar cookie recipe is fantastic and never disappoints. I have some dough in the freezer, whats the best way to defrost the dough so to ensure the cookies don’t spread etc

    Reply

    1. Hi Jamie,
      I let it defrost in the fridge overnight. And then continue as usual, as if you chilled the dough in the fridge.
      Thank you. Happy Holidays.

      Reply

  12. Did I miss it? I didn’t see anything in your notes about the baking powder, as indicated in the ingredient list.

    Reply

    1. Hi Peg,
      You can use 1 teaspoon baking powder or scale it down to 1/2 teaspoon or even 1/4teaspoon.
      If you are experiencing heavy spreading I recommend to omit baking powder in this recipe.
      Happy Day!
      Hani

      Reply

  13. Hi, are this soft cookies or crunchy cookies, I dont like soft cookies, is like having bread and just bought some sugar cookies that are crispy and I love it. Are this soft? or do you have a sugar crispy cookie recipe? Thank you

    Reply

      1. My favorite recipe of all time to make! Thank you! In reply to the crunchy vs. soft question, mine start softening up to an amazing texture about a day or two after I ice them!

    1. Hello Chappell,
      thank you!
      It’s super easy to double the. It’s just all the ingredients x 2.
      Double Recipe:
      4 sticks butter (452grams)
      2 cups granulated sugar (400 grams)
      6 cups flour(860 grams)
      2 large eggs
      1 teaspoon salt
      2 tablespoons Vanilla Extract
      1 teaspoon Almond Extract if using
      1 teaspoon Lemon Extract if using

      Reply

  15. YUM! These are absolutely PERFECTION! They are easy to make and more importantly extremely tasty!! my family and our friends love these sugar cookies. Thank you, Haniela for this recipe. These are the best cut-out + fantastic flavor – a double win!

    Reply

  17. Hi Hani, well it’s hot and very humid here in Queensland Australia and I’m making your no spread sugar cookies for Christmas. After all these years it’s the most trusted for our climate. I leave out the baking powder and they are perfect. I also use your egg white royal icing as we don’t have meringue powder here. Would mixing icing powder with water save all the hassle of sifting the lumps out please? So thank you for your tutorials.🧡🎄

    Reply

    1. Hi Ruby,
      Thank you so much for your comment.
      It’s very important that sugar has no lumps or you’ll run into issues when piping icing onto cookies, especially when using nozzles.
      Happy Holidays.xo Hani

      Reply

  18. Love your videos and how you simplify everything. I am a bit confused with the Flour amounts. Google search gives me different conversions. Your recipe calls for 3 cups or 430 grams. But on google 1 cup of flour equals 120 to 125 grams which would mean 3 cups should equal 360 to 375 grams. I use the all purpose flour and decided to play it safe and go with 400 grams. Can you clarify the difference? Thank you.

    Reply

    1. Hi Barb,
      Thank you for your comment and your question. I use dip-and-sweep method for my flour
      using 1cup (us measure, 236ml) and it always comes out as 143grams.
      I open the flour package and dump it all into my wide glass flour jar. I don’t stir or sift it before measuring, I might gently shake the jar to level the flour if it piles up.
      I hope this help.
      Happy Fall!

      Reply

    2. Finally an answer. Although I love Haniella and her tips, this flour amount has driven me nuts for years. We know the ‘dip and scoop’ is not a good way of measuring flour but I know now to use the gram measurement. I believe many recipes have used the digging method and that is why many do not come out as expected. I was thinking that maybe the flour in different countries was milled differently.

      Reply

      1. BC,
        Thank you for your comment. I can feel your frustration with measuring cups.:-) I have to say I’m not a massive fan of using cups, either. I grew up measuring ingredients with a kitchen scale. 🙂
        And I agree it’s not the most accurate way to measure ingredients, but many still use it so I provide that information in my recipes.
        Flour definitely varies from country to country, too.
        Have a great day and thanks for the feedback.

      2. Hi! I just realized that 3 cups do not equal 430 grams. So what do I go by the cups or the grams?

      1. Thank you for your comment and your question. I use dip-and-sweep method for my flour
        using 1cup (us measure, 236ml) and it always comes out as 140-143grams.

        I open the flour package and dump it all into my wide glass flour jar. I don’t stir or sift it before measuring, I might gently shake the jar to level the flour if it piles up.

        I use this recipe with 430 grams. 🙂
        I hope it helps.
        Hani

  19. I can’t imagine using another recipe! This one is literally perfect! Your instructions are very clear and you explain the “why” behind each step. Thank you so much!!

    Reply

  20. Literally the only cookie recipe I use. My customers love them!! Easy to make and decorate!!

    Reply

    1. Hi Tamar, it depends on the margarine. With some margarine brands, cookies tend to spread a little with others they don’t.
      Hani

      Reply

  22. This is my tried and true cookie recipe and I love it!

    I want to try to make an egg free version? What do you suggest I should use as the egg replacement?

    Reply

    1. Hi Sarah,
      I haven’t tried using this recipe without an egg. I’ve make vegan cookies using aquafaba, and so I think I’d use aquafaba as a substitute for the egg.
      Happy Baking

      Reply

  23. Hello Hani! I recently made these and they turned out great and I’m usually not a fan of sugar cookies. Although, is there any way I can add more sugar to the recipe to make them a little bit sweeter? If so, how much would you recommend adding?

    Reply

  24. Absolutely love this recipe! It is easy to mix together and the overall taste after adding vanilla, almond and lemon is a real winner! I left out the baking powder and didn’t miss it at all. Thanks for a great cookie recipe!

    Reply

  25. Instead of rolling the dough out to cut the cookie shape is it possible to roll the dough into a log and then cut them into rounds?

    Reply

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