These ultra soft, no-spread sugar cookies are the perfect base for all your sugar cookie decorating needs. And if you’re new to sugar cookie baking, you won’t want to miss the comprehensive guide on storing dough and baked cookies, common problems and solutions, and answers to frequently asked sugar cookie questions.
I think we can all agree it’s hard to beat a good sugar cookie. They’re soft, chewy, don’t spread when you bake them and are the perfect canvas for all your edible art needs.
And after 6 years and who knows how many batches of cookies, I’ve finally fine-tuned my favorite sugar cookie recipe.
So whether you’re new to sugar cookie baking or are just in the market for something new or maybe you’ve made them and they just didn’t turn out so you’re here to find out why… I’m spilling all of my sugar cookie secrets below!
How to make sugar cookies
First, beat the butter in the bowl of a stand mixer until smooth. Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla and repeat.
Second, scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition. The dough should be firm, easily peels away from the bowl and no longer sticky.
Third, flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Fourth, remove the dough from the refrigerator. Knead the dough on a lightly floured surface until malleable. Roll the dough out to 1/4″ thick. Cut out with desired shapes.
Finally, bake the dough at 350F for 6-10 minutes, depending on the size of the cookies. The cookies are done when they’re no longer shiny on top.
Working ahead with sugar cookies
I get it, you lead a busy life and sometimes you just need to be able to batch things out in advance. Good news! Sugar cookies are a very versatile cookie with lots of options for working ahead. Whether you want to bake your cookies now and decorate them later, or just whip up some dough for freshly baked goodies at a later date, here’s how to work ahead:
Refrigerating cookie dough: Sugar cookie dough can be kept in the refrigerator for up 5 days before use. Chilling the dough can help control the spread of your cookies during baking and, depending on how long you refrigerate the dough, may lead to a more concentrated flavor and a crisper cookie post-baking.
Freezing cookie dough: There are two ways to freeze sugar cookie dough: as a whole batch or as individual cutouts.
To freeze the dough as a batch: Press your sugar cookie dough into a disc, wrap tightly with plastic wrap, place in an air tight plastic bag and place in the freezer.
To freeze the dough as cutouts: Roll the dough out to about 1/4″ thick and cut out desired shapes. Place the shapes on a parchment paper lined baking sheet and freeze until completely frozen(about 2-3 hours). Place the frozen shapes into an airtight plastic bag and return to the freezer.
Thawing/baking frozen cookie dough: Sugar cookie dough can be thawed in the refrigerator overnight.
Make, bake, freeze: To freeze baked cookies, place the cooled cookies on a baking sheet (make sure they’re not touching) and place in the freezer until frozen completely. Place in an airtight container or bag and return to the freezer. Iced cookies should be stored with parchment paper between each cookie.
Thawing frozen cookies: Place frozen cookies on a cooling rack and let sit at room temperature until thawed.
How long will sugar cookie dough last in the fridge? Freezer?
Raw sugar cookie dough will keep for approximately 5 days in the refrigerator and up to 3 months in the freezer.
How long do baked cookies last in the freezer?
Baked sugar cookies can last about 3 months in the freezer when packaged properly.
Can sugar cookies be left out overnight?
Yes. Sugar cookies can be stored in a cookie jar at room temperature for 2-3 days or in a cool, dry, airtight container for up to 3 weeks.
Troubleshooting common sugar cookie problems
Sugar cookie dough is too dry
A dry dough is often a sign of too much flour. To fix this, try kneading in a little vegetable oil. Dough that is too dry will lead to dry, crumbly cookies.
Sugar cookie dough is too sticky
If your sugar cookie dough is too sticky, it’s most likely one of two problems: either the cookie dough hasn’t been chilled long enough or it has too little flour. Make sure the dough has chilled for at least 1 hour, but if the dough is still too sticky, tried kneading in a little more flour.
Sugar cookies lost their shape while baking
If your cookies lost their shape during the baking process, no worries! If you act quickly, it’s an easy fix. Simply re-cut the cookies with the same cookie cutter immediately after removing the tray from the oven.
Baked sugar cookie surface is uneven
Sometimes sugar cookies will develop little bumps and air bubbles as they bake. If this happens, run a fondant smoother gently over the tops of the cookies immediately after they’ve been removed from the oven. If you don’t have a fondant smoother, gently patting the top with a paper towel works, too.
Baked sugar cookies are gummy
Gummy cookies are often a sign that the cookies were under-baked or had too much liquid/moisture in them. If the cookie dough wasn’t sticky, it’s probably the former. To avoid gummy cookies, make sure you bake them until the surface is no longer shiny.
Frequently asked sugar cookie questions
Can sugar cookies be made with margarine?
Yes and no. Yes, sugar cookies can absolutely be made with margarine but no, I would not recommend swapping out the butter in this recipe for margarine.
Because margarine and butter contain different levels of fat and have different melting points, swapping out the butter in this recipe for margarine would drastically change the make up of these cookies and how they bake.
If you’d prefer sugar cookies made with margarine, I’d recommend finding a recipe that specifically calls for margarine.
How can I help my sugar cookies keep their shape?
There are three things that will help your sugar cookies keep their shape while they bake: starting with a firm dough that has enough flour to keep the dough from spreading while it bakes (like this recipe), sufficient chilling and making sure the dough isn’t rolled too thin (no thinner than 1/4″).
What makes for soft sugar cookies?
Soft cookies tend to have high moisture/fat content. This can be tricky for sugar cookies as high moisture/fat content also tends to encourage spreading, so the best way to ensure your cookies stay soft is to make sure they’re not over-baked.
I recommend baking the cookies until they’re no longer shiny on top, and then letting them rest on the baking sheet for 2-3 minutes so that they continue to bake all the way through.
Can sugar cookies go bad?
Yes, but with proper storage they can last up to 3 weeks on the counter or 3 months in the freezer (unfrosted).
PrintSimply Sugar Cookies
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 3 cups all purpose flour
Instructions
- Beat the butter in the bowl of a stand mixer until smooth.
- Add the sugar and continue beating until thoroughly combined. Add the egg and vanilla extract and repeat.
- Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
- The dough should be firm, easily peels away from the bowl and no longer sticky.
- Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Once the dough is chilled, knead it on a lightly floured surface until malleable.
- Roll the dough out to 1/4″ thick. Cut out with desired shapes.
- Bake the dough at 350F for 6-10 minutes, depending on the size of the cookies.
- The cookies are done when they’re no longer shiny on top.
Notes
- Sugar cookie dough is too dry: A dry dough is often a sign of too much flour. To fix this, try kneading in a little vegetable oil. Dough that is too dry will lead to dry, crumbly cookies.
- Sugar cookie dough is too sticky: If your sugar cookie dough is too sticky, it’s most likely one of two problems: either the cookie dough hasn’t been chilled long enough or it has too little flour. Make sure the dough has chilled for at least 1 hour, but if the dough is still too sticky, tried kneading in a little more flour.
- Sugar cookies lost their shape while baking: If your cookies lost their shape during the baking process, no worries! If you act quickly, it’s an easy fix. Simply re-cut the cookies with the same cookie cutter immediately after removing the tray from the oven.
- Baked sugar cookie surface is uneven: Sometimes sugar cookies will develop little bumps and air bubbles as they bake. If this happens, run a fondant smoother gently over the tops of the cookies immediately after they’ve been removed from the oven. If you don’t have a fondant smoother, gently patting the top with a paper towel works, too.
- Baked sugar cookies are gummy: Gummy cookies are often a sign that the cookies were under-baked or had too much liquid/moisture in them. If the cookie dough wasn’t sticky, it’s probably the former. To avoid gummy cookies, make sure you bake them until the surface is no longer shiny.
Recipe adapted from Make Bake Celebrate
Sources:
LeafTV – How Should I Store Sugar Cookies After Baking?
The Kitchn – The Best Types of Cookies to Freeze (and How to do That)
Better Homes and Garden – How Long to Store Cookies in the Freezer
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 8.4g
- Sodium: 57mg
- Fat: 8g
- Saturated Fat: 4.9g
- Carbohydrates: 20.3g
- Fiber: .4g
- Protein: 1.9g
- Cholesterol: 27mg
Keywords: cut out sugar cookie recipe, how to make sugar cookies, sugar cookie tutorial
Did you like this recipe? You might also like…
- The ultimate guide to royal icing
- 10 things I wish I knew about cookie decorating
- Creating dimension with royal icing
- Transferring cookie designs
Update Notes: This post was originally published in April of 2013 but was republished with step by step photos and tips in February of 2019.
Oh hey, you made it all the way to the end. And you know what that means: time for an adorable cat photo.
Shortening? Your ingredient list doesn’t show any, but yet you mention it in the direction. Could you clarify how much is needed.
Hi Rondi! Sorry for the confusion! I think I changed the ingredients in this recipe ages ago and just forgot to update the instructions. There shouldn’t be any shortening in this recipe. 🙂
I’ve enjoyed reading your advice on royal icing for beginners. I am learning techniques on the internet. I started decorating a year ago for Christmas. My cookies showed much improvement this Christmas. Any excuse to make and decorate cookies have been fun. My proudest was last Memorial Day. I “dressed” gingerbread men in accurate uniforms for Marines, sailors, and Rangers. They were really cute. This Christmas my gingerbread men and ladies were in lederhosen and dirndls. I played with dusting powder for the first time.
Learning from wonderful people like you who shares their skills and processes is most appreciated. Thank you.
Perfect timing for this recipe. I was just saying I need to make some Valentine cookies for the grandkids this weekend. Now I have the dough recipe, I don’t have to search for one. Thanks.
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This is super helpful!! Thank you for the details and great tips 🙂
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Just in time for Valentine’s Day! I have pinned this recipe and will be making these in a few days!
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These look wonderful! So delicate and cute! We love sugar cookies in our house, they are great fun to make with kids too! Your tips are very helpful, thanks so much for sharing it all!
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I have a deep love of sugar cookies, especially around Valentine’s day 🙂 I can’t wait to try these! Thanks for the troubleshooting section; so helpful!
My daughter will love helping me make these! We’ll definitely be getting the pink frosting and sprinkles 🙂
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These look so perfect! Thanks for all the great tips to make them come out just like bakery cookies! And that would so be my cats sitting hoping for a taste!! 🙂
I was planning on making some sugar cookies for our grandsons for Valentine’s Day. This recipe looks ideal for what I have in mind. I thought I’d get fancy with the royal icing rather the the actual cookie itself. Thank you for all the tips.
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It’s been so long since I’ve made a really good sugar cookie. Good thing I came across this one! These are so simple too!
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So pretty! Love how all your cookies are perfectly round. Thanks for sharing your tips!
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Such pretty cookies…and kitty! Ha! Love that pink frosting and the sprinkles so much!
Oh my, these sugar cookies look so gorgeous, what perfect timing! Such an informative post and can’t wait to prepare these cookies in my kitchen too!
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Oh thank you for this amazing post. Loved all detailed tips and instructions and damn those cookies looks PERFECT. I can’t get over you gorgeous photos.
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Absolute worst cookie recipe I’ve ever tried. The dough crumbled apart and no amount of kneading or adding olive oil could do anything. I’ve never felt such strong feelings toward a recipe as I do for this one. Wasted a few hours of my life and money spent on ingredients.
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Hi Kat! I’m sorry to hear this recipe didn’t turn out for you. Based on the issue you described, it sounds like your dough had too much flour in it or perhaps the butter wasn’t soft enough. In the future, you can try adding the flour a 1/2 cup at a time and making sure you only add enough to keep the dough from being sticky; Once it pulls away from the bowl, forming a single clump and is no longer sticky to the touch, you know you’ve reached the right consistency.
Can you use powdered sugar to roll out the dough instead of flour so you don’t incorporate too much extra flour into the dough?
Hi Shelleen! Yes, you can roll your dough out on a powdered sugar dusted surface instead of flour. Personally, I find that this recipe, when properly chilled, doesn’t need much help to keep it from sticking to the counter, but you can certainly use either one.
Is there any salt that should be added to this recipie?
Hi Elaine! I usually skip the salt because you wouldn’t want to add much to a dough of this size and I’m usually covering it with flavored royal icing or buttercream frosting so it really doesn’t make much of a difference, in my opinion. If you were serving the cookies plain and wanted to add a little salt just to enhance the other flavors present in the cookie, you could add up to 1/4 tsp of salt.
Your recipe doesn’t call for baking powder or salt…is that correct?
Hi Rose! That’s a great question, and yes, it is correct. The recipe doesn’t call for baking powder (or any other leavening agent) because that would cause the cookies to rise/spread and this recipe is meant primarily for sugar cookie cutouts which you definitely wouldn’t want to spread (since they’d lose the shape you cut them out into).
As for the salt, I usually skip the salt because you wouldn’t want to add much to a dough of this size and I’m usually covering my sugar cookies with a flavored royal icing or buttercream frosting so it really doesn’t make much of a difference, in my opinion. If you were serving the cookies plain and wanted to add a little salt just to enhance the other flavors present in the cookie, you could add up to 1/4 tsp of salt.