This recipe for sugar cookies is easy to roll and cut into various shapes and sizes, and they hold their shape during baking and come out firm. To create beautiful cookies, bake them for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through the baking time.
To decorate sugar cookies, use buttercream, icing glaze, and other techniques. Preheat the oven to 350˚F, lay parchment paper on cookie sheets, and clean off a large area of counter space to roll out the dough. In a stand mixer, cream the butter and sugar for 3 minutes on medium-high speed, then mix the butter, sugar, and eggs for another 3 minutes.
These sugar cookies are soft, delicious, easy to cut, and keep their shape. They take only six to eight minutes to bake, with slightly browned edges but still light in color. The recipe yields cookies that don’t spread and includes instructions for a pretty and foolproof sugar cookie frosting.
To cool the cookies before decorating, unwrap them from the plastic, place them on a room temperature sheet tray, and put them right into the oven. This saves time and ensures that the cookies are soft and delicious.
📹 How To Make The Best Sugar Cookies
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📹 Watch THIS When You Have a Large Cookie Order Due | Optimize Your Time at Your Home Baking Business
This is the video to watch if you are completing a large order–I know I like to listen to other people work on cookies while I’m …
Cream together 1.5cps room temp butter 1.5cps sugar 3tbsp cream cheese for 5mins Add 1egg 2egg yolks 1tsp vanilla ext 0.5tsp almond ext until well combined Sift dry ingredients together 1tsp kosher salt 3.5cps AP flour 0.5tsp baking powder 2tsp cream of tartar Fold and mix dry ingredients with wet until just combined. Don’t overmix. Keep dough cold. Refrigerate dough for 2hrs before using. Roll and cut 0.25inch cookies Chill cut cookies 20mins Bake on 350f (180c) 10-15mins Royal Icing for decorating. Mix 4cps sifted powdered sugar 0.25cps pasteurized egg whites 3-5 drops of food coloring
Not me copying and pasting the ingredients for you guys😱 thank me later😂😂 INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
🎄✨ Christmas Cookie Ingredients ✨🎄 •1 1/2 cups room temperature butter •1 1/2 cups white sugar •3 tbsp cream cheese •1 egg •2 egg yolks •1 tsp vanilla extract •1/2 tsp almond extract •1 tsp kosher salt •3 1/2 cups flour •1/2 tsp baking powder •2 tsp cream of tartar ✨ Royal Icing Ingredients ✨ •4 cups powdered sugar (sifted) •Water (as needed) •1/2 tsp salt •1 tsp vanilla extract •1/4 cup pasteurized egg whites or meringue powder
Makes 1-2 dozen cookies depending on size 🌟 INGREDIENTS 🌟 • Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar • Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed ⭐ PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch thick.
So I tried these and followed the recipe exact! I think the cream of Tartar, salt, almond extract and cream cheese added too much tang. The cookies tasted off and like spoilt milk unfortunately. I had 50/50 reviews from everyone who tried them, some said they were ok and the ones who didn’t enjoy them had the same opinions as me. Finally they took me 4 hours to make (prep, bake, cool, prep icing, ice, let icing dry, all with washing up in between and entertaining the kids). Never baking from scratch again! Next year it will be packet mix for me 🙂
Well it’s 2021 and we are still here! I just made this cookie dough and am getting ready to bake the cookies. The grandkids are coming over tomorrow to decorate them and they are so excited!🥰 This recipe is very similar to mine that I’ve used for years so I think they will be delicious! I did this with my 5 children when they were little and now I’m gonna do this with 5 grandchildren tomorrow!! 🥰 I feel very blessed! I think it is so important to make memories and make every minute count, especially today! I hope everyone everywhere enjoys the holidays, if you want to. Merry Christmas and may God bless us all!! 🍪🌲👼🧑🎄🤶🙏❤✌🌎💯
Best sugar cookies ingredients (GRAMS AND MILLILITER)❤️ ✨Cookie dough✨: – 350 grams butter – 300 grams white sugar – 45 grams cream cheese (mom chou) – 1 egg – 2 egg yolks – 1 tsp (5 ml) vanilla extract – 1/2 tsp (2,5 ml) almond extract – 1 tsp (6 grams) kosher salt – 420 grams flour – 1/2 tsp (2,5 grams) baking powder – 2 tsp (8 grams) cream of tartar ✨Royal icing✨: – 480 grams powdered sugar – Water (as needed) – 1/2 tsp (3 grams) salt – 1 tsp (5 ml) vanilla extract – 62,5 ml pasteurized egg whites or 30 grams meringue powder
pasteurized egg WHITE is egg white THATS cooked to 160F. You can separate your own egg whites into a bowl, then boil about 1 inch of water in a saucepan. Put the bowl of egg whites over the water (not touching) and whisk until 160F. Or, without thermometer, just add a few grains of sugar into the white and rub it in between your fingers and the sugar is fully gone and dissolved. When dissolved cook for another minute and it’s done. Just let it cool before making it into Royal icing :)))
These turned out amazing for anyone thinking of making them! Also, they made a little over 30 3-4 inch cookies. They were pretty sticky in the beginning, I’m not sure if it was just me, so I added about 1.5 cups more flour to the dough. Also I recommend working in small batches and keeping one in the freezer as your work so they stay cold and easy to work with. I read that the cream cheese added an unpleasant tanginess from some people, so I decided to omit that. I don’t really like almond flavoring, so I took that out as well and I added only a 1/2 a tsp of baking soda since some complained too much caused it to make it have a bitter after taste
Thank you, I learned so much. I was used to making pie crust and making pie crust is like a mental ward compared to baking cookies, like, anything is allowed and you can go crazy, not cool the dough, no pie weights, and it turns out good still. If you try tricks like this with cookies, e.g. use ghee, use melted butter (cause tunnel syndrome ya’ll), not using the fridge, yeah your dough will always be either crumbly or greasy. I realised cookies are no laughing matter like pie crust. So thanks so much for this article
Guys y’all don’t have to do everything here to make delicious sugar cookies. Last year I literally only used like 5 ingredients and just spent like half an hour playing around with the dough with my cousins and just popped them into an oven for some time. They turned out soooo good so this recipe is kind of over the top when you would still get the same flavor spending $20 less. But if you wanna be that extra, go for it.
My family’s classic Christmas cookie recipe: Ingredients: -1 cocoa powder -1 cup wholemeal flour -1/2 cup self raising flour -1 cup dates -1 cup dark brown sugar -1 tsp vanilla extract -2 eggs -75 ml rapeseed oil -1 cup oat / cashew milk -1 tsp peppermint extract (optional ig) -2-4 candy canes -1 cup 50-80 % dark chocolate Recipe 🌸 1. Place the cocoa powder, wholemeal flour and sugar in a small-ish bowl. Make a well in the mix and put the eggs inside it. Then fold in the eggs slowly. 2. Mix in the oil and 1/2 the milk gradually and it should make a sort of soft, loose, creamy dough. 3. Blend the dates, peppermint extract, vanilla extract in a food processor and it should become a sort of paste. Fold it into the cookie dough and sprinkle in the self raising flour gradually. 4. Put the candy canes and chocolate in a ziploc bag and smash them into chunky pieces. Combine them into the cookie mix 5. Place your mix onto a table or flat surface with a bit of flour sprinkled on top of the surface and on the rolling pin. Roll it out so it’s nice and thin and then cut them out in fun shapes with cookie cutters. 6. Place them onto a baking tray and bake for 5-12 mins at 175 C / 347 F 7. Enjoy!!
This is cool and all, but I think the BEST sugar cookies are the imperfect ones. The ones with love and joy worked in. Not this exact “perfectness”. The ones you make with your grandmother or great aunt in my case. The ones where the angel wing snaps in half and you make it into the Virgin Mary. The one where the snowflake turned into a circle and you make it into a jingle bell. The one where the icing is a bit to runny, or your sister sprinkles WAYYYY to many sprinkles on the the Christmas tree. Those are the best.
I just made this cookies with kids they are so so delicious, excellent recipe definitely will keep and make it every Christmas, I am not gonna lie it does take time with dough in and out of fridge I made dough yesterday and had in fridge all night only today I baked since with kids it’s impossible to do everything in same day 😝 I loved that it’s not overly sweet I honestly would eat them without even icing or anything it reminded me Old times home made cookies, house smelled wonderful too, it is few steps but if you follow all accordingly you will be pleasantly surprised, very authentic cookie taste which I absolutely love, thank you for this wonderful recipe 💕
I’ve made thjs, my 13 year old arms are still weak and the dough was soooooo good but i didnt exactly follow the recipe I added a bit more flour and I was stupid enough to whisk the butter first then stream in the sugar and this took my disorganised ass 30 mins *facepalm* otherwise it’s delicious! Thanks so much for this awesome recipe!
Y’know, as a amateur 11 year old baker, I’m going to make these for my best friend and her family. I’m really, really hoping it turns out good! Edit: Holy cheezits. Made one batch, delicious! Soft, amazing! So good that actually for family baking day, we doubled the recipe and made 2 doubled batches! Then went on to ice ALL of them in one sitting (3 hours). It was a challenge. Also, with the royal icing, if you trust your local egg store, (usually countryside) you can use raw egg whites. (PLEASE do your research! My family only did this because we know a guy who gets his eggs from the same place, who is super muscles, and just eats raw eggs all the time and he’s fine. Also, we tested a bit in a small batch and waited to make sure it was safe.) Super delicious, 100000% recommend!
Makes 1-2 dozen cookies depending on size INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch thick.
Hello, Those thingy’s are called “Measuring Rings”. I love your addition of Cream Cheese… If you roll out your dough in between two pieces of Parchment Paper your dough won’t stick… Then you can pick up the entire piece of parchment paper and put it onto the cookie sheet or back into the refrigerator to chill. P.S. After you tint your Royal Icing, remember the color will darken over time… So it’s better to prepare and tint your icing ahead of time but make sure you place your cling wrap directly onto your Royal Icing.
Tipp: when you put your outline frosting into the piping bag put cling film down and put a glob in the middle then fold it corner to corner then fold the fat side back and roll it like a sausage put the skinny part with no frosting in the cut it off and boom less mess piping. 🤯 Tipp 2: put your flood icing in one of the squeeze bottles that people put ketchup and pancake mix into and it works well. Sorry if that made no sense
I like everything else I’ve made from tasty, but I guess these are just not my taste in sugar cookies at all. the almond extract was overpowering, the cookie is bland. It’s not soft and chewy, which is the only way I like sugar cookies, so I probably shouldn’t have made them. if you don’t know if you like almond extract try smelling some and if you wouldnt like exactly what you’re smelling being the only thing you can really taste in your cookie then DON’T use it.
So I made these cookies and they turned out really good just make sure when you go to roll out the dough that there is a lot of flour bc mine was a little sticky still but it was still manageable. Also, I didn’t put all of the 1/2 of almond extract and it’s pretty strong with only a tiny bit of it so that’s also another thing to watch out for
I made these today and they were brilliant!! Starting to decorate in a bit. For those trying these, try experimenting with the temperature – they brown slightly at 160C and are picture perfect at 150C (used a preheated oven). Also, I did a cup to grams conversion before starting on this recipe – if you are, you will need atleast 100 more grams of all purpose flour and atleast 50 more grams of sugar. Btw, they are right, you can really tell the difference with the almond extract. Happy Holidays y’all!
I made these and they were so soft and gooey, I had to add 1/2 cup more of flour. I refrigerated overnight thinking that would fix it. It didn’t. I was able to roll out, place my cutters there but no way to get them off the silicone sheet. They just melted in, I ended up forming into balls and smashing down to be able to even use the dough. I guess there was another 1/2 cup flour added just to be able to work with them. They look terrible. I bought a lot of sprinkles, cookie cutters for Christmas and 4 lbs of confectioners sugar, not to mention the time I spent perusal the article and shopping and never decorated the first cookie because the dough was wrong. There was no more time left to start a new recipe. That’s what I get for trusting a YouTube article. After the fact, I went to the blog and the reviews there were all bad except for one. I wish I had done that to begin with.
Thank you for this recipe and all your tips. I tried this recipe and it was a complete success! The cookies turned out great. I couldn’t find gel food coloring, so the frosting was not as vibrant as yours. Next time I think I’ll just leave all the frosting white lol. But the cookies were very yummy especially after all the chocolate toppings and sprinkles. The cookies have a tangy flavor and a lovely aroma. My family loved them! I’m excited to make them again! 😊
So you dont have to open a new tab Makes 1-2 dozen cookies depending on size INGREDIENTS Sugar Cookies 1½ cups (3 sticks) unsalted butter, softened 1½ cups granulated sugar 1½ ounces (3 tablespoons) cream cheese, softened 1 large egg 2 large egg yolks 1 teaspoon McCormick vanilla extract ½ teaspoon McCormick almond extract 1 teaspoon kosher salt 3½ cups all-purpose flour, plus more for dusting ½ teaspoon baking powder 2 teaspoons cream of tartar Royal Icing 4 cups powdered sugar ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup pasteurized egg whites Gel food coloring of choice Water, as needed PREPARATION Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour, then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
Made these and we made 65 cookies!! Our cookie cutters where regular size. Probs a tad smaller than the ones they used Note: if you wanna keep some un-iced, use only a pinch of salt, I used the amount given but it came out a bit too salty also with the cream cheese in there. But after adding the Royal icing, it tasted fine so just depends on how you want to eat them
I made these, following the directions in this article pretty much to a T. They really are amazing. I’m so used to cheap boxed mixes which have pretty bland cookie flavoring and rely on some heavy duty frosting to liven them up, and I didn’t really appreciate these cookies on my first bite. I tried them the next day and realized they are sooo good. It’s the cookie itself that has all the depth in flavor, the frosting definitely helps but it’s not using it as a crutch. Also I was kind of surprised at how thick they wanted them once I actually looked at them for myself, but making them the thickness of a bottlecap really does give them some amazing texture inside.
Recipe in grams: 340 grams, unsalted butter, softened 300 grams white sugar 45 grams cream cheese, softened 1 large egg + 2 egg yolks 1 tsp vanilla extract 1/2 tsp almond extract 1 tsp kosher salt 420 grams all purpose flour 2 tsp cream of tartar 1 tsp salt 1/2 tsp baking powder Royal icing: 500 grams powdered sugar 1/2 tsp salt 4 tbsp pasteurized egg whites Enjoy!
Absolute worst experience I’ve ever had trying to follow a YouTube recipe! I did every single instruction like she did and her recipe made a batter! it did not make a dough… When trying to knead the dough it was an absolute mess I had to add over a cup of flour just to get it to stop sticking and being almost practically liquid… It’s still not a dough! This has got to be the worst first time to a new recipe experience for me ever! No, I’m not a “noob baker” either I’ve been baking from scratch for years! I’ve never been so disappointed in my life when it comes to following a tutorial!
This recipe did not work out well for me. I made the dough exactly as directed. It seemed gummy when I wrapped it. I left it in the fridge for 48 hours. I took it out, tried to roll it. It instantly adhered itself to my silicon rolling pin and mat. So I added another cup of flour, mixed it again. Didn’t fix it. the dough is too gummy and sticky, totally unworkable. I’m starting over. new recipe…
My experience making these “Why is my dough salty what did I do wrong” “Okay so I guess we are just going to add some sugar and leave it overnight in the fridge ” “Omg the dough is more frozen than the movie frozen” This is what’s going on so far so I might edit later. Update: I threw up on my cookie dough and had to throw it away
i haven’t ever made homemade sugar cookies. and coz of covid-19 i can’t get them where i usually do. So I have to make them myself. I get stressed when baking. Anyway, I tried to follow a recipe on the internet but got super upset about the butter and sugar mix and what it’s supposed to look ike. so i found this article to help me. I’m a visual learner so this really helped.
I made these today excited to taste “the best sugar cookies.” Honestly, I didn’t care for the tangy taste of this cookie. I baked some plain to decorate and I sprinkled some with colored sugar to see if that would make a difference. That tanginess just dominates the vanilla and almond flavoring and not in a good way. I think I’ll leave out the cream cheese and cream of tartar next time. Other than that, they did bake up nicely and are good for decorating.
Your articles are so helpful! Thank you! I’m doing a large cookie order for Christmas and plan to freeze a few weeks ahead of time. I once read that baked sugar cookies should set out (or covered) overnight before icing them. Of course, this definitely adds to the time schedule! Do you know why this would be recommended? You mentioned in your article that you ice yours the same day. That’s what I’d prefer to do but haven’t tried it. Thx!
Il faut beaucoup de patience pour réaliser cette commande de sablés (nous ici en Algérie on les appelle les sablés et on les colle deux à deux avec de la confiture, là j’avoue que c’est très très beau 😍 beaucoup de travail,le résultat est magnifique des gâteaux très raffinés avec une belle décoration vraiment je vous dit bravo 👏👏👏👍👍👍💕💕💕
Always your work is outstanding!! 🥰I always wonder when my cookies are drying before packaging usually I leave them after I have iced and decorated on my table overnight so in the morning they will be ready to package but I always wondered if I should cover them loosely with plastic wrap or just leave them uncovered to dry?