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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.

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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

Similar Posts

331 Comments

  1. Hi. Can you share your frosting recipe? Mine seems to soft at times and runs together when I don’t want it to

    Love watching all your cookie videos. I get inspired to do more 😁

    Reply

    1. Hi Amy here is the recipe I use the most. If you don’t like lemon flavor you can just use water.

      If you find that icing is still too runny, you can add little more powdered sugar. Hope it helps.
      To thin it down to the consistency you want to work with you a spray bottle with room temperature water.

      Reply

  2. Haniela,
    I love love love your recipe I use it all the time. My question is I’m baking 125 cookies to decorate can I put the baked undercoated cookies in zip lock bags and leave them out or should I refrigerate them. Also should I refrigerate them after I’ve decorated or can I put them in bags with ties and leave them out. Today is Tuesday and I’m delivering them on Saturday. Thank you so much for your wonderful video’s and recipes.
    Beth

    Reply

    1. Hi Beth,
      I usually store undecorated cookies in an airtight container, zip lock bags should work as well. You don’t need to refrigerate them.
      Decorated cookies don’t need to be refrigerated either. Once the icing is dry you can package them into clear bags and seal them with the tie or heat sealer. Hope that makes sense.

      Reply

  3. Hi! Can’t wait to try your recipe! Quick question, can you explain how you make the chocolate chip cut out cookies? Do you just add all of those additional ingredients to the flour first along with keeping everything else in?

    Thanks!

    Reply

    1. Hi Natalie,
      Mix butter and sugars,if you like your cookies sweeter, you can add 1 cup brown sugar, add egg vanilla, then flour with baking powder, then chips.

      Reply

  4. Hi!! How long can I keep the dough in the fridge (not freezer). Just wondering because I made it earlier this week and I’m yet to bake it, but wanted to know if it’s still good or whatever to make fresh dough. Thank you!

    Reply

  5. Hi Hani – if adding spices like cardamom, how much do I add? Do I omit the vanilla if using spices?

    Thank you.
    Mary

    Reply

    1. I’d definitely keep vanilla,to me it’s the base flavor and you can build it up from there. I’d start with 1/2tsp to max 1tsp of spices.

      Reply

  7. Hi Hani,
    I made these for my sons birthday a while back and they were delicious..
    I was about to pass the recipe on to a friend but not sure if its been changed…..the recipe I have in my archives has baking powder.
    Did you previously have baking powder in this recipe??

    Thanks

    Reply

    1. Hi Maroula,

      Yes recipe had baking powder. I’m not using it now. I got a new oven and it was giving me inconsistent results so I ended up loosing the baking powder from the original recipe. I realized that people who read my blog can have the same issue with oven so I decided to update the recipe. Hope it explains it. Thank you.
      Happy Holidays.

      Reply

  8. Hi!! I’m getting ready to try your recipes tonight. I’m curious though, have you ever made cookies with alternative flours? We are gluten free. I’m planning to experiment tonight with cassava flour as it’s supposed to be a cup for cup substitute for all purpose flour. I’m just curious if you have a “sure thing” recipe for those of us that are GF? (I’m also making the regular ones).

    Reply

    1. Hi Mindy,

      A lot of people tell me they use Bob’s Red Mill Gluten Free flour with this recipe with no issues though I haven’t had a chance to try it myself.

      Reply

  9. The cookies look great.. would love to try but… Can the egg be omitted… I deal with eggless bakes… Hence could you please help. Thank you.

    Reply

  10. Well, I should have read the comments before I made my batch of cookies…. I watched the youtube video , it had baking powder in the recipe,. this one did not . I thought it was an error and added it to my recipe. I have not baked them yet . I am making several batches to be decorated… I sure hope the batch does not spread .
    Thanks for the great recipe.

    Reply

    1. Hi Tracy,

      sorry about the confusion. I’m sure it will be fine, just chill them and they will come out fine. I changed the oven few year and no matter what I tried I kept getting inconsistent results with the new oven that is why I decided to omit baking powder. Keep me posted how they turn out. Happy Holidays. Hani

      Reply

  11. Curious, can powdered sugar be added to your cut out sugar cookie recipe to give them a sweeter taste without messing up the shape ? If so, how much do you recommend? Would I need to eliminate some flour? Adjust cook time?

    Reply

  13. Hi i’ve bake ur cookie but its abit soft when cool n the cookie is chewy is it correct? N when i cool it the bottom seems abit wet is it coz the weather? I did not transfer to cooling rack n i jus let it cool on the pan that i use for baking n i can realise the baking paper abit wet

    Reply

    1. Hi Cherry,
      if you see a wet spot on the underside of the cookie it’s most likely cookie is not baked through and you need to bake them a bit longer. I sometimes leave them to cool on the baking sheet for 5-15 minutes, if I’m really busy. Hope it helps.

      Reply

  15. Hi, Haniela. Do your cookies go soft if left out for the royal icing to dry. I like my cookies crispy the whole way though, but find when i put royal icing on my cookies they go soft. I tried the oven to dry them on very low heat but then my swirls bleeds. Any suggestions?

    Reply

    1. I’d probably bake them a little longer before you decorate them and then ice them. I personally don’t have this issue but I can see how it can a problem especially if you live in a humid are. As far are bleeding, what brand of food colorings are you using?

      Reply

  16. I’ve used many of the recipes from your blog and they have all been great! I always recommend this blog to friends. Thank you for doing great things with baking etc…

    Reply

    1. Hi Kim, it’s a great question. I had an issue with my new oven, cookies were not so much spreading but some would be totally mishaped, not all just some on the same baking sheet, so I tried and tried and then I said enough, baking powder you are out. Since I had this issue I figured what if most people struggle with the oven issue and this would solve the problem, so I took it out. Who needs a cookie headache?! I since had many people taste the cookies and they don’t see much of a difference.

      Reply

  18. Hi can i check if i store in air tight box is to keep in fridge or room temperature ? im living in singapore so in air tight box in room temperature u think is ok or need to fridge it?

    Reply

    1. At room temperature should be fine, maybe since I think it’s humid there have some food grade silica packet in the container to help with the humidity, or a small bowl of uncooked rice should do a trick also. Thanks.

      Reply

  19. Do you have an icing recipe that you recommend to go with these cookies for decorating Christmas shaped ones.

    Reply

    1. I generally use this recipe for Fresh Lemon Royal Icing. If you don’t like lemon flavor you can omit lemon juice and use water instead or play with the water : lemon juice ratio.Also I use vanilla as my base flavor for everything and then build up the flavor, after vanilla often add little bit of almond extract, too. Hope it helps. Thank you.

      Reply

  20. Hi! I m not sure if my other comment went through. The cookies you have pictured look a little thicker to 1/4 inch. Mine come out so thin! Are the cookies pictured 1/4 an inch? I noticed on the video that you used two different pieces of wood than the two paint sticks. Please let me know! Thank you!

    Keena

    Reply

    1. Hi Keena,

      I usually use thickness 1/4 inch now, in the video I used 2 paint sticks glued together for the rolling guides, they are about 1/4 inch thick maybe a tiny bit thicker. You can definitely make them thicker if you’d like. I’m not sure if you have a hardware store close by but you can also look there they sell wood rods,My home depot has it in the lumber department, they have round ones or square profile ones and they come I different sizes. They work great for the rolling guides. Thanks for stopping by.

      Reply

  21. This is a great recipe, thank you. I am having a bit of a problem though, even though I’m mixing as you suggest, when baked quite a dew have little bubbles on the top. Do you have any suggestions to stop this? Thanks. I am in the midst of making 200 3” cookies for a wedding and really am trying to make them perfectly

    Reply

    1. Hi Valerie, sounds like the dough may be little overworked. When whipping butter and sugar, it should be whipped and creamy but not overly whipped, not sure how to explain it. 🙂 Also try using 1/2 tsp baking powder instead of full tsp. And here is a little trick, you can flatten the tops with a large flat spatula while the cookies are still hot, as soon as you take them out of the oven.I sometimes do that, if I see a cookie has bubbles. I’m curious do all the cookie have bubbles or just some? Also, are you using parchment or silicone baking mat to bake the cookie on?

      Reply

      1. Hi Emily, it really depends on how large and thick are the cookies? To be on a safer side, I’d say you need 10 batches for average size cookie.

  23. Hi! Thank you for sharing your flawless recipe Hani! Quick question – do these need icing or will they be sweet enough to serve as is? 🙂

    Reply

  24. Have you ever made these with palm shortening? My son has a dairy allergy and it is my typical dairy replacement in baking. I find of all the substitutes (including margarine) it behaves the most like butter.

    Reply

    1. Depending on thick you cut them out I do little over 1/4 inch and I get about 15 3 inch cookies, I do this thickness for decorated cookies. If I don't use them for decorating I make them thinner thus yielding more cookies.

      Reply

    2. I love this recipe. I made graduation caps, 1/4 inch, I did three batches and ended up with 80 cookies but honestly that does not include a single bit of dough nibbling along the way.

      Reply

    3. I use this recipe and have frozen the dough as well as cut out, baked and doze the cutouts. Both work out great!

      Reply

  26. Do you have to do the cut outs before freezing them? I wanted to make up my cookie dough ahead of time I was just planning to put into ball shape flatten down some wrap in plastic wrap then put into freezer bags will this be ok to do? Will I have problems rolling the dough out and doing my cut outs.also by freezing you're dough do they still taste like day made and cookies still last just as long? Thank you.

    Reply

  27. Just made a batch & they taste so good! Followed your recipe & baking time. Wish I could attach a pic of my cookies. The taste was good but not to sweet. The cookie was crisp on the edges & soft in the middle just the way I like my sugar cookies.? Thank You for sharing your recipe.? Finally, I found a good sugar cookie recipe. Katerine Ardila, mine was hard like a rock to, so I left it out of the fridge for a few hours(I say hours BC I forgot about it.opps!) By the time I was ready to work w/it, it was soft but manageable.

    Reply

  28. Hello Haniella, Irefrigerated this and it was hard like a rock! Did I do something wrong? please help me. Thanks

    Reply

    1. That is normal, just leave out of fridge let it sit on counter just until dough is workable don't let it sit out to long just until it's workable but still cold. I've had to wait about 30 min. Or even little longer. Before its ready.

      Reply

  30. Hi, I made your sugar cookie skulls with vanilla and almond extract and I love them! My friend requested I make her a batch of lemon skulls. Can I add fresh lemon juice or does it have to be extract? Thank you!

    Kelly
    Kellc28@Gmail.com

    Reply

    1. The acidity in the lemon juice will likey change the results. I would suggest using either the extract or just a large amount of zest

      Reply

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