Sugar cookies: one of the staples of a happy kitchen, I think. Nothing quite matches the taste of a warm sugar cookie with tea, and there are few things more enjoyable than making memories with small people by cutting out cookies into whatever delightful shapes the season would suggest.
I have made many, many, MANY sugar cookies in my day, in all different shapes and sizes. During my cake decorating days, I sold a lot of sugar cookies for different occasions, and this is the recipe I usually used. One of these days I’ll have to do a post featuring some of the cookie designs I’ve made over the years… They’re so cute, and so much fun to make!
I’ll dive into a few questions down below and then we’ll get to the recipe:
What makes a good sugar cookie recipe?
Well, I’m usually looking for something that will hold its shape really well (like this recipe!) Most sugar cookie recipes are going to have a very similar flavour when all is said and done (also very important), but as someone who has decorated a lot of cookies and wanted them to come out looking fantastic, I have always tried to get my cookies to keep their crisp shape after they are baked as well as before.
Do you have to let sugar cookie dough sit?
You are supposed to, yes. Things made with flour often develop better flavour as they sit, and so sugar cookies are meant to develop into their best selves with a bit of good resting time.
Can you roll out sugar cookie dough before chilling? What happens if you don’t chill sugar cookie dough?
Yes, and I have done it many times. The problem is, not only have they not had time to develop their best flavour, they also will usually be much softer and harder to work with, and then if you bake them right away, they will also spread more and lose some of their beautiful shape.
Which rack should cookies bake on in the oven?
I always bake everything on the middle rack, unless I am using the convection setting on my oven. Convection ovens are supposed to be able to distribute the heat evenly throughout the oven so that you can bake on multiple racks at once… but honestly, when it comes to home (and even some commercial) ovens, I find that middle rack always the best for even baking.
What is the best thickness to roll sugar cookies?
I would say between 1/8-inch and 1/4-inch. I personally like them on the slightly thicker side, but just keep in mind that if you do that, they may take a little bit longer to bake than the recipe suggests.
What’s the difference between shortbread and sugar cookies?
Shortbread cookies are very buttery and dense, and can often have a more crumbly texture when you bite into them. Sugar cookies are meant to be rolled and cut into shapes, and they hold together really nicely for decorating. The taste of the two is actually quite similar, but the workability of the dough and presentation of the final product are often quite different.
What makes sugar cookies hold their shape?
I find that mine hold theirs best if I freeze the cookies before I bake them! My pro tip is this: Roll and cut the cookies out ahead of time, and then freeze them on baking sheets before you actually put them in the oven!
Should sugar cookies be hard or soft?
Honestly, somewhere in between is what I find best. You don’t want them soft and falling apart, but you also don’t want them breaking your teeth out! The best sugar cookie texture, in my opinion, is when you can bite into them and enjoy the buttery crunch of cookie, but you can also easily chew it or break it in half to share with someone else.
Can I have the recipe already??
You bet! Scroll down, it’s all yours!
Classic Sugar Cookies
This classic sugar cookie recipe is easy to make and perfect for decorating.
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1
c.
butter
softened
-
1
c.
sugar
-
1
tsp.
vanilla
-
2
large
eggs
-
2-1/2
c.
flour
-
Cream the butter in the bowl of an electric mixer; add the sugar, and mix until well incorporated and fluffy. Add the vanilla and eggs; mix well. Add the flour, and again, mix until well combined.
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Chill the dough for at least 1-4 hours (or overnight) before rolling.
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Roll out on a floured surface and cut out shapes with a lightly floured cookie cutter, in the shape(s) of your choice.
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Bake at 350 degrees F for 8-10 minutes, or until just golden around the base of the cookies. Cool on wire racks.
You can freeze this cookie dough ahead of time, thawing it just before you want to use it. Or, to be even more prepared, go ahead and pre-roll and cut out your shapes, then layer the unbaked cookies between sheets of wax or parchment paper, and freeze them in a sealed container until ready to bake. I do this all the time when I make large quantities for something, and I want them all to be fresh (without the frustration of last-minute prep work). I can make hundreds of cookies in advance this way (great for weddings!) and bake them all fresh the morning of the event with little hassle. Also, frozen cookies retain their shape better when baked - Which is great for making perfectly decorated cookies!
Used in this recipe:
Some other great inspiration for using this recipe:
…And there’s a whole lot more where that came from, let me tell you!
Let me know in the comments if there is a particular type of sugar cookie design you would like to see on the blog! I love taking suggestions, and knowing that someone is hoping for something always gives me a little extra motivation to make it happen.
Back soon!
–Naomi
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I got to give you credit Naomi! You know how to make something as simple as sugar cookies, look fantastic!
Hey Naomi I love your blog!! I'm a huge fan! I was wondering what you used to decorate the sugar cookies. Did you use the store cookie icing or did you create your own? Is that even possible?
Raquel – I made my own! You can find my recipe here: http://www.naomicakes.com/2012/12/royal-icing.html
You can thin that icing to dip or drizzle cookies with by adding a bit of water (just a little) at a time, till it's soft and marshmallowy.
So glad you love my blog! Makes it all worth it to hear comments like that. 🙂
I have tried making Sugar Cookies so many times, and have tried multiple recipes. The dough is either to dry or go wet
Then when I go go bake they lose shape and you have no idea what it was suppose to be. I also love to decorate. I try the many frosting recipes especially Royal Frosting. I just want to be able to make a good Sugar Cookie
and decorate correctly. Do you have any great suggestions????
Loved your Easter Cookies. So cute!!!
Hey Judy!
I think this recipe is pretty consistent, and chilling the dough in the fridge always helps make it stiffer to work with.
My advice if your dough is too soft – Add a little flour, and then freeze the cookies before you bake them. This will stiffen the dough, prevent spreading, and then baking them frozen will help the cookies to retain their shape.
If the dough is too stiff when you make it, add a little milk to soften it. If it's just stiff when it's cold, however, remember that the dough is often quite hard when it comes out of the fridge, but that is not too stiff – just try kneading it to warm it up a little so that it rolls out more smoothly.
I hope this helps! You can check out this easy Royal Icing recipe if you want to make some for decorating: http://www.naomicakes.com/2012/12/royal-icing.html
All the best to you!
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