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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

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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.

Like this? Share with your friends!

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. I know you have a recipe with sour cream. Could I add cream cheese to this one? How much would you suggest? Thank you!

    Reply

  3. The recipe calls for 3 cups of flour, but also shows says 430 grams. I’ve always known a cup of all purpose flour to be 120 grams per cup which means 360 grams for 3 cups. Can you clarify? I don’t want to add too much or too little flour. Thanks!

    Reply

  4. Hello,
    I want to make sugar cookies for my wedding in November this year. I am thinking to make the cookies ahead of time, about one month, then freeze them undecorated.
    When I defrost them and decorate them with rolled fondant, how long will they last? I will be decorating them and putting them individually into cello bags.

    This is the plan unless someone can suggest a better way.
    Thank you 🙂

    Reply

    1. Hi Julia,
      this is a great plan. Once defrosted they are good for up to 2-3 weeks. You can add 1 tablespoon of
      agave or invert sugar syrup to the dough (with the egg). They both are hygroscopic and draw moisture from the air,
      keeping baked goods fresher for longer.

      Reply

  5. Are these supposed to rise at all? I love the taste of them, but when I roll to 1/4inch they seem so thin! I also tried using the 3/8 rolling guide and then they seemed way too thick 😆 I’m not having any issues with spreading, so I’m curious what the purpose of the baking powder is, since we are able to omit it? Does it make the cookie fluffier? Thank you!

    Reply

    1. Hi Katie,
      yes, it makes the cookies a bit fluffier and they will rise a little, but not a whole lot. If you experience spreading with a full teaspoon of baking powder
      you can try using 1/2 teaspoon and even 1/4 teaspoon.

      Reply

  6. Hi, can I insert a stick to this cookies? and when is the best time o do it? when you cut it or after you cook them?

    Because I would love to made them like lollipops

    Thank you

    Reply

    1. Hello Alejandra,
      yes you can insert a stick into this cookie. I prefer to do it before I bake the cookies.
      I have a whole tutorial on how to do it, if you look up Sugar Cookie Pops here you’ll find it.

      Reply

  7. Trying to get these cookies right. Followed the instructions for the softer cookies with the powdered sugar instead of granulated cooked at 375 for 9/10 min and they are slightly dry. Would less flour solve that?

    Reply

  8. Hi there 🙂 Your main recipe states 1 Tablespoon Vanilla Extract, 1 tsp Almond Extract & 1 tsp Lemon Extract. In the notes it states 1 tsp of Vanilla instead of the 1 Tablespoon, plus the 1 tsp Almond & 1 tsp Lemon. How much Vanilla Extract should I add, 1 Tablespoon or 1 teaspoon? Thank you 🙂

    Reply

    1. Hi Terri,
      Sorry for the confusion.
      In a small dish whisk together room temperature egg(1) and vanilla extract(1 tablespoon).
      If using, whisk in almond (1/2 teaspoon) and lemon extract(1/2 teaspoon), set aside.
      Almond and lemon are optional. Hope it helps.Thank you and have a great Sunday. Hani

      Reply

  9. Wow this was great information. Thank you. Are these cookies fragile? I’m looking for a cut out cookie that will not break with handling and with shipping.
    Thanks

    Reply

  10. 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! I do have two questions though..
    1- when rolling out the dough and cutting shapes, my shapes tend to be hard to lift and end up changing shape as I lift them. Would you recommend adding flour before rolling?
    2- for a big order, once I’ve decorated the cookies with fondant icing, how can I store them? I’ve tried stacking and standing them leaning on each other but both ways ruined the fondant!

    Reply

    1. Thank you, Ayla.
      I’ll try to answer your questions.:-)
      1. I don’t like to add additional flour as it can make the cookies tough. Is your cookie dough really soft? It’s hard to transfer soft cookies
      onto the baking sheet without misshaping cookies. I’d suggest chilling cookies for 5 minutes before transferring them onto the baking sheet.
      If your cookie dough is firm but you are still having a hard time removing them from the parchment or silicone mat, this is what I do. I lift the
      silicone mat or parchment so I can get my hand underneath the cut-out. I get a better grip then and I’m able to transfer cookies onto the baking sheet without misshaping. I hope it makes sense.
      2. I’d suggest letting cookies decorated with fondant air dry for 24 hours before packing.

      Reply

      1. Hi,

        May it get some clarification on the other flavors. If I wanted to make the lemon/orange flavor do i add those ingredients in addition to the main ingredients which already has the vanilla, lemon, and almond extract or do i replace what is in the main ingredients?

        Thank you.

      2. Hello Mae,
        To make lemon/orange flavored cookies this is what I would do
        I’d add the vanilla, and orange/lemon flavoring ( 1 and 1/2 teaspoons or lemon/orange zest (1-2 tablespoons). I’d skip almond and I’d use almond flavored icing, if using icing.

  12. Hi! I use and love your sugar cookie recipe. I would like it to last a bit longer and will be trying your suggestion of adding a 1 Tbsp of glycerin or honey. Will try both. I am understanding that I can just add this extra ingredient without any change to the recipe, am I correct?
    Thank you,
    Stacia

    Reply

  13. The first time I made these cookies they were amazing! The last 2 times, my dough has been a lot drier. I’m not sure what I’m doing wrong! Any suggestions?

    Reply

  14. This recipe is amazing! Definitely my go to for every event, and I always get sooo many compliments! I do have a question, I can’t seem to find the link on your page, but is there any way that I can make these gluten free?

    Reply

  15. Hands down the best cut out cookie recipe I’ve ever used! I have a cut out cookie “phobia” lol, never having much success with them. So glad I came across this recipe from Hanielas. The dough was so easy to roll and handle, held the shape ( left out baking powder) and taste delicious! I’m a cut out cookie convert!

    Reply

  16. Hi there, I need to make 100 cookies for a wedding. Is it fine to double this recipe without changes? Looking forward to trying it!

    Reply

  17. Can I use this recipe for making gingerbread houses? My kids love decorating them but never end up eating it because they don’t like gingerbread

    Reply

  18. Do you weigh your flour or spoon it into a measuring cup? On your recipe it says 3 c = 430g (~143g/c), but my flour is consistently measuring about 127/c, so my total flour I would only be 381g. Which is significantly less than your recipe, I am using Gold Medal AP flour. I would like to try this recipe and would like to know what you think, should I measure 3 cups or weigh out 430g? Thanks!

    Reply

    1. Hi Sharon,
      I think I’d start with 400grams and see if it needs a little more flour. It shouldn’t be too sticky. I’d use a scale in this case.
      Please keep me posted on how it goes.
      Hani

      Reply

    1. Hi Lenore,
      yes, absolutely you can use sprinkles. I’d suggest misting the cookies with a little bit of water.
      I use a small spray bottle. Then use sprinkles and bake as usual. Hope it helps. 
      Best,
      Hani

      Reply

  20. I get so many compliments on your sugar cookie recipe Hani. I use the vanilla, almond and lemon flavorings for cookies and icing and I think it’s perfect. I still haven’t tried the recipe without the baking powder but the next time I will make it with less just to see how it looks. I just used the construction ginger bread recipe to make iced heart ornaments and it had been refrigerated a long time but worked out well. I took your suggestion and added a load of pepper to itso hopefully they will last some time. Thank you for being so thorough and generous with all your tips and instruction, it’s so appreciated.

    Reply

  21. This is my go to recipe, but when I want to bump it up a notch I add a half stick more of butter and a cup of black cocoa and it turns into oreo wafers…

    Reply

      1. Hi. Can I freeze once frosted for a wedding that’s 2 1/2 weeks off? When would I remove from freezer to thaw? 2 days?

      2. Hi Sue,
        are you frosting them with royal icing or buttercream?
        I’d freeze them packaged individually wrapped, vertically so they are not putting too much pressure on the cookie surface.
        Allow to defrost overnight.

  24. Can I cut out the cookies and bake them the next day? Just wondering if having them in fridge too long would take for possibly longer baking?

    Reply

    1. Hi Nicole,
      you can cut them out but be sure to cover the tray with the cookies well so the edges don’t dry out. It won’t really affect the baking time that much. They might need a minute or 2 more, depends on how you like them.

      Reply

  26. Hi there, so excited to try these! Can I substitute some of the flour for almond meal (flour)? If so how much? Thanks!

    Reply

  27. Thank you for all these great ideas and tips! I am just starting out in the sugar cookie business and your page helped me tremendously!

    Reply

  28. I love that flexible bowl that you use to add flour to your creamed mixture. It looks perfect for that. Do you have a link to order it? Also, I love your detailed directions for making cookie dough. As others have said, you have put a lot of time and thought into the directions, and it really helps! Thank you!

    Reply

    1. Hi Denise,
      I’m not sure where you are located but you can look in your local dollar store; that is where I got the flexible bowls. I’ve had them for years they are fantastic. I clean them in the dishwasher with no problems, too.

      Reply

  29. Amazing cookie recipe!! I was asked to make 100 cutout cookies for my son’s wedding “Welcome Party” in June. I wanted a more professional-looking cookie than the one I’ve been making for 30 years, and your recipe worked beautifully! I was drawn in by your great cookie photos 😍 I’m also grateful for your many verrry helpful hints…I followed every one! THANK YOU so much!!! 🥰

    Reply

  30. I baked 4 different recipes, in search for the best cutout cookie recipe. This recipe was the best one. Perfect amount of sugar, crisp and held it’s shape.
    I’m making tie cookies for father’s day. Great recipe, definitely a keeper!
    Thanks for sharing.

    Reply

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