I've tried and tweaked a few different recipes over the years, and this recipe here has become my favorite for no spread sugar cookies for decorating with royal icing. This is the ONLY sugar cookie recipe I use now.
*DISCLOSURE: This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase from one of my links. I greatly appreciate your support!
Post Directory
(click on a section to skip to it)
- Introduction
- What To Look For In No Spread Sugar Cookies
- What Makes My No Spread Sugar Cookie Recipe Unique
- Ingredients
- Tools & Supplies
- Tips & Tricks for Success
- Ingredient/Recipe FAQs
- Assembly/Mixing FAQs
- Baking FAQs
- After Baking FAQs
- Resources for Dietary Restrictions
- Recipe Card & Recipe Video
Introduction
The base for this recipe started with the Preppy Kitchen sugar cookie recipe, however I tweaked it to my liking by adding more salt, more vanilla (and using vanilla bean paste instead of vanilla extract), reducing the amount of cornstarch and using both white and brown sugar.
I wouldn't say I'm an expert on the cookie recipe development front (I'd say my expertise is more on the royal icing side) as there are definitely softer/airier recipes out there (this recipe is on the denser side). I do, however, have enough experience with baking cookies to have answers to alllll your questions (see all the different FAQ sections below).
But like I said: it's become my go-to for a reason. The best parts about this recipe are that it keeps its shape with nice crisp edges (i.e. it barely spreads!), doesn't need to be chilled (as long as your ingredients are the right temperature) and has great flavor (thanks to my tweaking of the salt, use of vanilla bean paste and addition of brown sugar). I use a lemon royal icing recipe that pairs incredibly well with this cookie recipe. Many have described my cookies as sugar cookie meets SweeTART. That's a win in my book!
I also often get asked if I make any other flavors than just a vanilla sugar cookie. The answer (today) is: nope! When I first started I experimented with gingerbread and chocolate recipes, but these days as I've settled into content creation I only make my vanilla sugar cookie recipe.
Now enough of the preamble, let's get to the deets on these no spread sugar cookies!
(P.S. This post is a work in progress, so please do let me know in the comments *after the reading the full post* what you'd love to see pictures of and what questions you still have! This will help guide me as I continue to update this post!)
What To Look For In No Spread Sugar Cookies
For those brand new to cookie decorating, I want to make sure you're looking for the right kind of cookie recipe: you need a ROLLOUT sugar cookie recipe. This is different from a DROP sugar cookie recipe.
What's the difference between rollout and drop? Drop cookies are the classic round cookies you'll find more often (chocolate chip cookies, etc). The premixed cookie recipes from the grocery store are 9 times out of 10 going to be drop cookies.
Drop cookies are designed to spread a lot and bake with a significant dome on top. NEITHER of these qualities are ideal for decorating with royal icing. You want a recipe that spreads very little and bakes up mostly flat (that said, no cookie is ever going to be perfectly flat in my experience).
Given that, I would caution against buying the mixes from the grocery store as they'll be quite challenging to work with. If you want to cut corners, I would suggest buying any premade cookies that are completely FLAT. I often think of those ginger snap cookies... you know what I mean?
What Makes My No Spread Sugar Cookie Recipe Unique
I use a bit more salt than usual
I like a lot of salt in my dough, which balances well with my lemon royal icing. I used to have 15 grams of salt in my recipe (which is 2-3 times more than most common recipes), but as of January 2024 have decided to reduce that to 7 grams/1 tsp. This is still on the higher end of what it typical (usually .5-1 tsp).
I made this change to better match the tastebuds of most people. Now I still prefer the higher salt content (15g), and it's ok if you do too! But for most, I'd say go with the new amount of 7g/1 tsp.
I use corn starch
The corn starch helps to get the sharp edges on the cookies (aka the no spread part of the no spread sugar cookies). If you prefer a softer cookie, use less corn starch (but note that the edges won't be as crisp). Alternatively, you can use more corn starch if you'd like even sharper edges (no more than 60g per single recipe).
You do NOT need to chill this dough
A lot of recipes call for you to chill the dough, which will allow it to set faster and be less likely to spread. 99% of the time I do not chill my dough (I do usually give it about 15 minutes to set sitting on the counter, which helps) and my cookies do not spread!
That said, if my butter & eggs are too warm and/or my kitchen is too hot, I will chill the dough for 30-60 minutes in the refrigerator before using. In extreme cases when baking in the peak of summer heat, I will cut out the shapes, leave the shape on the parchment paper, transfer that to a baking sheet and chill in the fridge/freezer. Once chilled, I peel off the parchment paper and place the cookie on the perforated baking mat.
I roll my dough to 5/16"
Everyone has their preferred thickness, and 5/16" is mine! I found ¼" to be too thin and ⅜" to be too thick. You can say I found the goldilocks of dough thickness 🙂 No matter your preferred thickness, I always recommend using rolling guides or a rolling pin with guides. These are my favorite rolling guides.
I roll out my dough with powdered sugar
Most people sprinkle flour on their dough/surface/rolling pin when rolling out their dough to keep the dough from sticking. I find that rolling with flour adds too much flour to my recipe and makes it dry. I also use all of my dough, so I roll out a decent number of times (and you're adding more flour every time you roll).
So, instead, I prefer to sprinkle powdered sugar. For me, this works just as well AND I don't mess with the flour ratio. Sometimes this creates a bit of a sheen/shine on the surface of the baked cookie, which some people have assumed meant it was an underbaked cookie (which it is not). I use a small mesh strainer like this to sprinkle the powdered sugar.
I've had no issues with the powdered sugar making the cookies spread, but I suppose that could happen if you use too much!
Ingredients
Butter (unsalted)
The Tools & Supplies That I Use For My No Spread Sugar Cookies
- Stand mixer in standard 5 qt or Stand mixer in 6 qt (what I have) or hand mixer (I prefer the stand mixer)
- Pans
- Pan lids (I love these for storing cookies overnight! AFTER having dried of course)
- Parchment paper sheets or Chua Cookie perforated mats - I use the HALF SHEET version 1 to fit the Nordic Ware pans (my fav!) - Use code Chua15Grace23 for 15% off your order!!! (I use the Nordic Ware half sheet with their matching lids.)
- Rolling pin
- Rolling guides (mine are 5/16”) - or you can buy the rolling pins with guides on them
- Vanilla (this is the ONE baking ingredient I splurge on): Nielsen Massey Vanilla Bean Paste (affiliate link)
- Food scale for measuring ingredients
- Small mesh strainer to sprinkle powdered sugar
Jump to Post Directory / Top of Page
My Tips & Tricks For No Spread Cookies Success
- Use an oven thermometer: It wasn't until just a few years ago that I learned that not all ovens heat to the temperature on the dial. In fact, most of them don't! That's why I always use an oven thermometer and recommend that everyone do! If you want to go next level you can even put one in the front and one in the back as sometimes these temps can vary.
- Cream together the butter and sugar enough: You want to make sure you've incorporated enough air into the butter and sugar. This is indicated by the mixture turning a slightly lighter color and appearing fluffy.
- Don't over work your dough: you'll want to mix the dough at the final stage JUST ENOUGH. It will be done when the dough sticks to the paddle/comes off the sides of the bowl. You ALSO do not want to over work your dough as you're rolling it out. It is for this reason many cookiers only roll out twice. I personally roll as many times as I have dough, but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work).
- Roll your dough to a consistent thickness: by rolling your dough to a consistent thickness, you'll make it much easier to bake your cookies evenly. I roll my dough to 5/16".
- Use powdered sugar instead of flour to roll your dough: if you're like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.
- Roll out your dough on parchment paper: I always roll out my dough on parchment paper, which makes transferring the cookies to the pan a dream (I peel the dough off the parchment paper before transferring to the pan)! I like to use these precut parchment paper sheets.
- Bake with perforated baking mats: I find that perforated baking mats are the best for no spread sugar cookies because they give the most even bake because air is allowed to flow under the cookie. Baking with perforated baking mats can take some getting used to. Make sure you read the instructions on the product website. For example, do NOT use a scented soap to clean them and make sure ALL of the soap is cleaned off (because of the perforations soap can get caught and make your cookies taste like soap). Alternatively, you can use standard silicone baking mats or parchment paper. --> Use code Chua15Grace23 for 15% off your order!!! - I use the HALF SHEET version 1 to fit the Nordic Ware pans (I use the Nordic Ware half sheet with their matching lids.)
- Don't over bake your cookies: every recipe is different, but I've found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is usually ok, but any more and they're overcooked.
- Flatten the cookies with a spatula after baking: this can get out an bubbles that formed while baking AND gives you a little extra peace of mind that the surfaces are actually flat 🙂
No Spread Sugar Cookie Recipe: Ingredient/Recipe FAQs
What does "room temperature" actually mean?
Many baking recipes call for room temperature butter and eggs. According to my research on the internet, room temperature dairy ingredients form an emulsion which traps air. When baking, the trapped air expands and produces a fluffy baked good. Eggs usually take about 30 minutes to come to room temperature on the counter. Butter takes 30-60 minutes, all depending on the temperature of your kitchen. You should be able to put a small indent in the butter (not too much) with a light touch. The butter should still feel slightly cool (not warm), look smooth (not greasy) and definitely shouldn't have any melted sections.
Can I use vanilla extract (or another flavor extract) instead of vanilla bean paste?
Yes, absolutely! I prefer to use vanilla bean paste because it has a stronger taste, but you can use vanilla extract (or really any other extract flavor) in a 1:1 ratio of the vanilla bean paste (i.e. 1 teaspoon vanilla bean paste = 1 teaspoon vanilla extract).
Can I use self-rising or bread flour?
No, not for this recipe! Self-rising flour has leavening and salt. Both self-rising and bread flour have higher protein contents, which will behave differently. I only recommend all-purpose flour for this recipe.
Does the brand of butter matter?
Technically, yes. But do I buy a specific brand of butter? Not really 🙂 Higher quality butters will have a higher fat content than lower quality (which will have more water). Some bakers swear by using the higher quality/higher fat butters like Kerry Gold, but I've personally never used it and I think my cookies turn out just fine. Usually I buy Cabot butter, but sometimes I'll buy something else if it's on sale (or the store brand from Whole Foods/Trader Joe's).
Can I use salted butter instead of unsalted butter?
Technically, yes. But keep in mind that each brand of butter has a different amount of salt in salted butter. Typically, it ranges from ¼ to ½ teaspoon of salt per stick (my base recipe uses two sticks of butter). So you'll need to reduce the amount of added salt in the recipe if you're using salted butter.
Why did you lower the salt amount?
I like a lot of salt in my dough, which balances well with my lemon royal icing. I used to have 15 grams of salt in my recipe (which is 2-3 times more than most common recipes), but as of January 2024 have decided to reduce that to 7 grams/1 tsp. This is still on the higher end of what it typical (usually .5-1 tsp).
I made this change to better match the tastebuds of most people. Now I still prefer the higher salt content (15g), and it's ok if you do too! But for most, I'd say go with the new amount of 7g/1 tsp.
Should I use just white sugar or a combination of white & brown?
My original recipe calls for 200 grams/1 cup of white sugar. This is just fine! Since then I have experimented and now I prefer to use 134 g (⅔ cup) white sugar and 66g (⅓ cup) LIGHT brown sugar. The light brown sugar adds a little more depth to the flavor.
Can I use dark brown sugar instead of light brown sugar?
NO! Dark brown sugar has more molasses in it, which means it has more moisture. This will mess with the science of the proportions of the ingredients.
Will the clumps of brown sugar ruin my dough?
Nope! Sometimes when they end up on the very edge of the cookie they will melt a bit and mess with the nice crisp edge, but otherwise think of them as little clumps of gold 🙂
What if I live in a high-altitude climate? Do I need to change the recipe at all?
I don't personally live in a high-altitude climate and I've never baked or decorated in one, so I consulted a cookie friend who does! The general recommendation seems to be to add an additional egg yolk to the cookie recipe to prevent the cookies from drying out.
No Spread Sugar Cookie Recipe: Assembly/Mixing FAQs
Does it matter if I weigh the ingredients or use cup measures?
Yes, it does! Using a scale and weighing ingredients gives you the most precise measurement of all ingredients. Baking is quite literally a science and having the exact proportions of all ingredients sets you up for success!
But, I also understand that not everyone has a kitchen scale. It is very easy to use too much of a dry ingredient by using measuring cups/spoons.
The worst culprit is flour. If you're going to use a measuring cup for flour, spoon the flour into the cup instead of scooping out the flour with the cup.
Does it matter if I add one egg at a time or all together?
According to the smart people on the internet, if you add too much of any one ingredient at once it can "break" your batter. I have definitely found this to be the case with eggs. So while my video up on YouTube has me adding the eggs all at once, I have since revised my technique to add just one egg at a time.
Does it matter if I gradually add the flour or all at one time?
According to the smart people on the internet, if you add too much of any one ingredient at once it can "break" your dough. I've personally never experienced this with flour, and I've done everything from adding one cup at a time to adding it all at once. In my YouTube video I add just one cup at a time, but today I add all of the flour at once. My theory behind adding all the flour at once is that it mixes the dough for less time in total. If you're going to add one cup at a time, do so pretty quickly (allowing the dough to JUST incorporate between in each cup and no more).
When is my dough done mixing?
Just like with just about any baking recipe, you do NOT want to over mix. Your dough is done when it all sticks to the paddle and comes off the sides of the bowl. If you feel like your dough should be done but it's not doing this, chances are your kitchen is too warm and/or your butter/eggs were too warm and/or something is off in the ratio of wet to dry ingredients (maybe you used extra large eggs instead of large, or you measured the flour incorrectly...I've done it all!)
Should I use a paddle or whisk attachment?
99% of the time I use a paddle attachment for just about everything I do. For dough, you absolutely should be using a paddle attachment.
I don't have a stand mixer: can I use a hand mixer?
You definitely CAN use a hand mixer, however, I personally do not have experience with this so I'm not able to give advice.
Why is my dough crumbly?
This can become apparent either while mixing the dough or even after the cookies have baked. It usually happens because either the dough was not mixed well enough and/or there is not enough liquid/wet in the dough. Double check that you added all of the ingredients correctly!
Why is my dough too dry/not sweet enough?
Chances are you used too much flour. How to not use too much flour (this will cause your cookies to be dry/crumbly/not taste sweet enough: either weigh your flour, or if you’re using measuring cups spoon the flour into the cup instead of scooping the flour out of the container with the measuring cup.
No Spread Sugar Cookie Recipe: Baking FAQs
How many cookies can I make with this recipe?
The answer to this question is going to depend on how big your cookies are AND how thick you roll them. A single batch of my dough makes approximately 18-20 3.5" cookies rolled at 5/16" (my perfect thickness is 5/16", but yours might be different!)
Should I chill the dough?
Many people swear that the key to success for no spread sugar cookies is to freeze the dough. Who has the time/patience for that?? I certainly don't 😉 The beauty of my recipe is that you don't HAVE to chill the dough provided that your ingredients and/or your kitchen are not too warm. 99% of the time I use my dough straight from mixing. I do let it sit for about 15 minutes while I get the rest of my station set up for rolling and do my dishes, which allows the dough to set a little.
Can I freeze the dough?
Definitely! No matter how you freeze it, you want to make sure it's wrapped tightly (in plastic wrap) so that it is not exposed to air. You can freeze the dough straight from the mixer (I would recommend at least smooshing into thinner discs so it's easier to work with out of the freezer). You can also cut out the raw dough into the shapes and freeze the shapes. You can also bake the cookies and freeze them un-iced (I often do this with larger orders or when I know I have a lot to do at a time). It's definitely good for a few weeks, however I wouldn't freeze for more than a few months.
If I make the dough ahead of time, how long will it keep in the refrigerator or freezer?
You can definitely make the dough ahead of time! I would only leave it in the refrigerator for max 24-48 hours (it will dry out if left too long). In terms of freezing, I wouldn't leave it in the freezer longer than 2-3 months. Either way, make sure the dough is VERY well wrapped and is not exposed to air at all.
I made your recipe exactly but my cookies still spread a lot: why did that happen?
I find this happens if your butter is too soft (it should just give into a thumb print). If the butter is in any way melty that's too far! This can also happen if your kitchen is too hot and the dough starts to almost melt on the pan before it's baked. To help with this you can chill the shapes once you cut them out or after you place them on the pan.
Should I use flour or powdered sugar to roll out the dough?
It's really up to you! My personal preference is to use powdered sugar as I use all of my dough and roll out quite a few times. I've had no issues with the powdered sugar making the cookies spread, but I suppose that could happen if you use too much!
Can I use a rolling pin with the thickness rings instead of the rolling guides?
Yes, absolutely! I don't use a rolling pin with thickness rings for two reasons. One, because when I needed one they didn't come with 5/16" and I would have had to order that custom separately. Two, because I work on a very small surface (hello small NYC apartment!) and the rolling guides give me more flexibility in how/where I can use the rolling pin.
Do I need a fancy rolling pin?
Definitely not! But I do recommend getting a completely flat rolling pin. Definitely not a tapered rolling pin and I personally don't like the ones with handles. This is my favorite and the one that I use.
How many times can I roll out the dough?
This is personal preference. Some cookiers swear by only rolling out the dough twice. I personally roll as many times as I have dough (I don't like to waste any dough), but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work). It's very easy to over work the dough when rolling, which is also why I prefer to use powdered sugar instead of flour to roll my dough.
Does it matter if I use plastic or metal cookies cutters?
No, it doesn't! But I do generally prefer the plastic cutters. Quality 3D printed plastic cutters never lose their shape (unless you wash them in hot water) and they always have a perfect seam.
Metal cutters do tend to have a sharper/cleaner cut than the plastic cutters, however there is often a visible seam, they can get misshapen easily and they can rust.
How many cookies should I put on a cookie sheet/how far apart should they be?
This all depends on how big the cookies are! Generally I'd give at least ½" space around your cookies until you really know how much they spread (while my recipe is a "no spread" sugar cookie recipe it does spread the tiniest bit, which is normal).
However far apart they are it's important they are evenly spaced to allow for even air flow around the cookies. Just remember: the closer they are and the more cookies on the sheet, the longer they'll take to bake! (And vice versa: if there are fewer cookies farther apart, they'll take less time to bake.)
Can I bake two trays at a time?
It all depends on your oven! You'll need to experiment with your own oven to see if it can bake evenly enough. Either way, unless you have a convection bake option, you'll need to take the trays out halfway through bake time to switch racks and turn the trays 180 degrees to get the most even bake. I find at the halfway mark that about ¼" of the cookie edge should be cooked, while the center is still very much raw.
I use a gas oven that does not have a convection bake option. I do bake two sheets at a time (one rack on the highest and the second about ⅓ from the bottom of the oven) and find that with the above method it produces a good enough bake 🙂
Does it matter what baking pan I use?
Yes and no! You definitely want to use a cookie sheet (usually very large with a small rim/edge). For the best success with no spread sugar cookies I would recommend against using a darker and/or nonstick surface as they take longer to bake. These are my favorite pans. And I recommend getting the lids too!
Why is there a range of time listed for the bake time?
For my recipe I recommend baking at 375 degrees F for 8-12 minutes. How long you will need to bake your cookies depends on how accurate your oven temperature is (link to an oven thermometer), how evenly your oven bakes, what surface you are baking on (type of pans, parchment paper vs silicone mat, etc.), how thick you roll your cookies, how big the cookies are and how closely you've placed them together.
How do I know when the cookies are done?
Every recipe is different, but I've found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is ok, but any more and they're overcooked.
Why do I have bubbles in my dough after they're baked?
This means that too much air was incorporated into the dough, likely at the butter/sugar creaming stage. Some air is good, but too much air in cookies will expand as they bake and could cause the cookies to lose their shape. I usually have 1-2 bubbles per pan of cookies, which seems to work out just fine 🙂 You can get rid of them by lightly flattening with a spatula when the cookies are fresh out of the oven and still hot.
No Spread Sugar Cookie Recipe: After Baking FAQs
Will my cookies stay crisp?
I believe the answer to this question depends on your royal icing recipe, but I'll be honest I'm not 100% sure! I use a royal icing recipe that contains lemon juice, which I'm told is the reason that my cookies always soften more after the icing dries. So don't use my royal icing recipe if you want crisp cookies! But also, as mentioned above, this particular cookie recipe does best when just baked enough (not to the browned/crisp stage).
How long do the cookies stay fresh?
I usually try to get cookies in bellies within 1 week of baking the cookies. If the cookies aren't going to be eaten within a week, then I like to freeze them. I also always heat seal my cookies in food grade cellophane bags, which makes them last longer. I've had several people eat my cookies after a month on the counter and they said they're still good! I personally wouldn't want to eat them after a month on the counter, but good for them 😉
Can the baked cookies (iced or uniced) be frozen?
The short answer is yes! Baked cookies can either be frozen uniced (I call these "naked" cookies) or they cab be frozen iced (the icing must be COMPLETELY dry). Either way, I recommend layering the cookies in between PARCHMENT (not wax) paper in a tupperware container (unless you heat seat them like I do, then you don't need to do this!). When you're ready to defrost, you MUST leave the cookies in the tupperware on the container until they are fully defrosted. If you take them out too early when they're iced the icing will melt/bleed as it defrosts. I usually give them at least 6 hours to defrost.
Here are some recipe alternatives for dietary restrictions:
- SIMPLER RECIPE WITHOUT CORNSTARCH: check out Sweet Sugarbelle's basic recipe
- VEGAN: go to this page on my blog to purchase the Borderlands Bakery recipe
- GLUTEN FREE: I've never tried gluten free myself, but here are two suggestions:
- I've heard that you can substitute a gluten free blend 1:1 with flour in my recipe AND add 2 tablespoon butter (otherwise it's too dry).
- I hear King Arthur Gluten Free Flour Measure for Measure is good!
- This looks like a good recipe to try (please note: I've never tried it!)
Hope you enjoyed these no spread sugar cookies! Please do let me know below what you'd love to see pictures of and what questions you still have! This will help guide me as I continue to update this post 🙂
Up next: we move on to royal icing! The next two posts will be: 1) What is royal icing? AND 2) My recipe for royal icing!
[Until then: if you're looking for more reading, check out my posts on my introduction, my life background before cookies, how I got into royal icing cookies and all of the cookies I made before I became a cookie video queen!]
Want to try cookie decorating?
Try out one of my online cookie decorating classes!
More topics to cover in depth about royal icing:
- What Is Royal Icing: A Beginner's Guide
- My royal icing recipe
- How to store royal icing (more detailed instructions)
- Royal icing consistencies
- Troubleshooting Royal Icing: Common Problems While Cookie Decorating
- How much icing per cookie - coming soon!
- All of my favorite tools for decorating with royal icing
Recipe Card
No Spread Sugar Cookies
My signature no spread sugar cookie recipe. It's practical and tastes so good!
Ingredients
- 480g all-purpose flour (4 cups)
- 200g sugar (1 cup) - either 200g white sugar OR 134g (⅔ cup) white sugar + 66g (⅓ cup) light brown sugar
- 30g corn starch (3 tablespoon + 2 tsp)
- 7g salt (1 tsp)
- 1 cup/2 sticks/8oz unsalted butter (room temperature) (226 grams)
- 2 large eggs (room temperature) (100 grams)
- 12g vanilla bean paste (2 tsp) - can substitute vanilla extra 1:1
Instructions
- Preheat oven to 375 degrees F (190 C)
- In a large bowl, whisk together flour, corn starch and salt.
- In a medium bowl, measure out the sugar.
- In a small bowl, crack in the eggs.
- In a small bowl, measure out the vanilla bean paste.
- Using paddle attachment, cream together butter and sugar. Beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.
- Add in the eggs one at a time, just barely incorporating the mixture after each egg.
- Add in the vanilla. Mix on low first to incorporate until the mixture is viscous, then beat on medium high until the mixture is fluffy again. Do not over mix!
- Add in the flour mixture. Be careful not to over mix the dough. The dough is done when it starts to clumb on the paddle and pulls away from the sides.
- Roll dough out to 5/16", cut out shapes and plan on pan (I prefer to use perforated silicone baking mats).
- Bake for 8-12 minutes at 375 degrees F (bake time depends on size of cookies & how closely placed together)
Notes
My Tips & Tricks For Success
- Use an oven thermometer: It wasn't until just a few years ago that I learned that not all ovens heat to the temperature on the dial. In fact, most of them don't! That's why I always use an oven thermometer and recommend that everyone do! If you want to go next level you can even put one in the front and one in the back as sometimes these temps can vary.
- Cream together the butter and sugar enough: You want to make sure you've incorporated enough air into the butter and sugar. This is indicated by the mixture turning a slightly lighter color and appearing fluffy.
- Don't over work your dough: you'll want to mix the dough at the final stage JUST ENOUGH. It will be done when the dough sticks to the paddle/comes off the sides of the bowl. You ALSO do not want to over work your dough as you're rolling it out. It is for this reason many cookiers only roll out twice. I personally roll as many times as I have dough, but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work).
- Roll your dough to a consistent thickness: by rolling your dough to a consistent thickness, you'll make it much easier to bake your cookies evenly. I roll my dough to 5/16".
- Use powdered sugar instead of flour to roll your dough: if you're like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.
- Roll out your dough on parchment paper: I always roll out my dough on parchment paper, which makes transferring the cookies to the pan a dream (I peel the dough off the parchment paper before transferring to the pan)! I like to use these precut parchment paper sheets.
- Bake with perforated baking mats: I find that perforated baking mats give the most even bake because air is allowed to flow under the cookie. Baking with perforated baking mats can take some getting used to. Make sure you read the instructions on the product website. For example, do NOT use a scented soap to clean them and make sure ALL of the soap is cleaned off (because of the perforations soap can get caught and make your cookies taste like soap). Alternatively, you can use standard silicone baking mats or parchment paper.
- Don't over bake your cookies: every recipe is different, but I've found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is usually ok, but any more and they're overcooked.
- Flatten the cookies with a spatula after baking: this can get out an bubbles that formed while baking AND gives you a little extra peace of mind that the surfaces are actually flat 🙂
The Tools & Supplies That I Use
- Stand mixer in standard 5 qt or Stand mixer in 6 qt (what I have) or hand mixer (I prefer the stand mixer)
- Pans
- Pan lids (I love these for storing cookies overnight! AFTER having dried of course)
- Parchment paper sheets or Chua Cookie perforated mats - I use version 1 to fit the Nordic Ware pans (my fav!) (I use the Nordic Ware half sheet with their matching lids.)
- Rolling pin
- Rolling guides (mine are 5/16”) - or you can buy the rolling pins with guides on them
- Vanilla (this is the ONE baking ingredient I splurge on): Nielsen Massey Vanilla Bean Paste (affiliate link) - Small bottle - Large bottle
- Food scale for measuring ingredients
- Small mesh strainer to sprinkle powdered sugar
Rolling out the dough is one of the hardest things for me to do in the whole process. Your tips should help me to achieve a smooth surface next time!
it definitely takes some skill! hope the tips help 🙂
@thisisthegracefulbaker,
Hi there I just came across your recipe looks amazing !!
Wondering if I can add cinnamon for flavour or do you think it would ruin the taste ??
Also do they turn out slightly soft as I don’t want cookies that are too hard to bite into (making them for kids)
Hello! Not sure about cinnamon as I've never tried them. And I'd describe the texture as densely soft 🙂
Thanks for all the details on the how and why you make your dough the way you do. Having taken one of your classes (Easter set), I found the instructions clear and my cookies turned out great. And, they tasted great!
I'm so glad!!
Great information I can incorporate to improve my cookies.
Hope it helps!!
I added cornstarch to my dough and my cookies held their shape perfectly. Can’t wait to bake Christmas cookies this year with this tip!
Yes!! it's such a game changer 🙂
@Kate, how much cornstarch did you add and when did you add it?
I just made a double batch of the recipe from your YouTube video and I was afraid to use the 15g of salt. After reading this, I'm just going to go for it and try it exactly as written, with the brown sugar substitution. Thanks for sharing your knowledge. I love how detail oriented you are, it warms my little type A heart!
Yes!! Dive right in!! And honestly my sister thinks it needs even more salt...but I just can't! lol
Great article, so much information! I can't wait to try this for our "cousin's baking party" in December!
Thank you Rebecca!! Hope they're a huge hit 🙂
Love all of these tips and clear instructions! The only thing I change is a bit less salt (8g). My mom was amazed that the dough doesn’t change shape in the oven (or turn into blobs as she would say). She’s complained about that my whole life. Cornstarch to the rescue!
Yes love the cornstarch! And totally fine to reduce the salt definitely personal preference 🙂
Amazing cookies. I have experimented with different flavors (e.g., chai). This is my go-to sugar cookie recipe. I can’t wait to try the update with brown sugar.
Thanks Grace!
So glad to hear this is your go-to recipe!!
How long do these cookies keep not frozen? Thank you!
Good question! Just added that as an FAQ at the bottom of the post, but I'll add the response here as well: I usually try to get cookies in bellies within 1 week of baking the cookies. If the cookies aren't going to be eaten within a week, then I like to freeze them. I also always heat seal my cookies in food grade cellophane bags, which makes them last longer. I've had several people eat my cookies after a month on the counter and they said they're still good! I personally wouldn't want to eat them after a month on the counter, but good for them 😉
Going to try these this year, lots of great tips I hadn’t heard before. Thank you! Question, what kind of salt do you use?
Just plain old Morton salt 🙂
P.S. Most of the products that I use are linked in the recipe card at the bottom of the page!
Thank you so much for sharing all of this super helpful information! I found you on TikTok and am now so excited for Christmas cookie season! In your YouTube video you seemed to use 3 eggs and didn't mention the brown sugar. Is this recipe above more updated? Can't wait to give it a try!
Hi! Yes, this recipe is more updated! I've been meaning to create a new YouTube video... I believe I said in the YouTube video that I was making a 1.5 recipe (terrible idea to do for the video LOL). The video is more to see how I add ingredients etc. I do mention in this blog post that the addition of brown sugar is new and not necessary (just white sugar is totally fine!) Enjoy 🙂
@thisisthegracefulbaker, Thank you so much for the quick response and clarification. Makes total sense! As a side note, in your 1-10 steps you don't include the adding of the vanilla. I threw it in with the eggs on #7 and the world hasn't imploded yet. Great recipe!!
OH MY! Thank you for pointing that out!! I just corrected that in the recipe card 🙂
Hi Grace, I am so excited to try your recipe and class for making Christmas Cookies this year. I saw that you said not to use "bread flour", is using Swan's Cake Flour okay? Thanks for the help.
Hi Ina! Thank you for purchasing the class 🙂 No, I don't believe you can you Swan's Cake Flour instead as a 1:1. I did a quick Google on that and it looks like you might be able to with some modifications, but definitely check that out. Generally, cookies are really meant to be made with all-purpose flour 🙂
Thank you for the thorough explanation and wonderful tips and tricks. I was surprised to hear using a combination of sugars! Can’t wait to try this recipe.
It's one of my favorite changes I've made the last year!
Australian here. Our cup measures and tablespoons aren’t the same as yours. I CAN weigh 2 pounds of icing sugar. Do you know how many mls of lemon juice your recipe for royal icing uses?
Hello! I do not know the conversion. I would consult something like this website: https://www.thecalculatorsite.com/cooking/cups-ml.php - thank you for following along!
@thisisthegracefulbaker, okay, that’s 150 to 180 mls of lemon juice.
Just FYI, 8 ozs of butter is 227 grams, and 2 lbs of powdered (icing) sugar is 907 grams.
Thank you so much!!
Thank you for this great recipe.
Can I replace the granulated sugar in the recipe with powdered sugar?
Hello! There are recipes that use powdered sugar in the cookies, but unfortunately you cannot just substitute powdered sugar for granulated sugar. Most powdered sugar (at least in the US) contains cornstarch as well, which would be fine in this recipe. The textures of the two sugars, however, are completely different so I wouldn't know if it's 1:1 or a different ratio for substitution.
@thisisthegracefulbaker, Do you use powdered sugar with cornstarch in it? We do have that here, we call it “icing mixture”, but I’ve been using a product called “pure icing sugar”, which is, obviously, pure sugar. Should I be using icing mixture instead?
Hi! I made the cookies and seemed to not have much flavor at all. I did just the white sugar without the brown. Would that make a flavor difference? Can I add almond extract or butter emulsion?
Hi! The brown sugar will add flavor but not a huge difference if you didn't think they had much flavor to begin with 🙂 This recipe also has more vanilla bean paste that most other recipes. You can certainly try other flavorings! I know butter emulsion is popular but I've never used it
My rolling pin doesn’t have 5/16”, only 1/16”, 1/6”, 1/4”,and 3/8”. Which one should I use? Thank you.
I'd recommend trying out both 1/4 and 3/8 to see what you like 🙂 I find 1/4 to be too small and 3/8 to be too big, hence 5/16
Thank you for so generously sharing your sugar cookie recipe.❤️ I followed it exactly including all your helpful tips. Hands down the absolute best recipe I’ve ever tried - and I’ve tried a lot!! 😊
Oh my that's high praise thank you!!!
I absolutely love your cookies!
I'm so glad!!!!
Can the dough itself be frozen before baking? If so, how long will it last?
Yes! It's answered in the post:
Can I freeze the dough?
Definitely! No matter how you freeze it, you want to make sure it's wrapped tightly (in plastic wrap) so that it is not exposed to air. You can freeze the dough straight from the mixer (I would recommend at least smooshing into thinner discs so it's easier to work with out of the freezer). You can also cut out the raw dough into the shapes and freeze the shapes. You can also bake the cookies and freeze them un-iced (I often do this with larger orders or when I know I have a lot to do at a time). It's definitely good for a few weeks, however I wouldn't freeze for more than a few months.
@thisisthegracefulbaker,
Hi there,
in the post you mentioned that i can freeze the dough in discs. Id like to try freezing 3-4 discs at a time. Is it easy to roll out the dough once I've defrosted in the fridge for a few hours? Any tips I should follow?
thank you!!!!
Hello! I like to make sure the disc is no more than 1-1.5" thick because that will make the rolling out process easier. I like to leave the dough on the counter for a few hours (more or less depending on the temperature of the kitchen). And make sure to double wrap the dough so that it's totally air tight. Hope that helps!
Hi Grace. I am a beginner cookies & have taken your beginner Christmas & Valentine’s Day classes which I love. I have a question - I’m not quite sure if I am supposed to outline and flood with the same bag & or how to cut the bags. Is there a video or more info on how you cut the bags for outlining & flooding with the thick flood consistency? I apologize if you covered this in the class but I have read and re-read and watched so many. Ideas lol but still not quite clear on this step. Thank you and looking forward to the Easter series.
Hi Dena! I do cover cutting the tipless bags in every class 🙂 It happens when we do the practice sheet. And when there is one consistency used (as in the Beginner Christmas and Happy Hearts classes) I do cover outlining and flooding with the same consistency. Again that happens during the practice sheet time, as well as during the decorating part. It's definitely hard to explain in text so I highly recommend giving those videos a watch again 🙂
Hi.. going to try your recipe today. Love your Instagram also. Wondering why you use corn starch instead of baking powder, just curious? But having said that, if I don't have cornstarch how much baking powder should I put in? Thanks!
Hello! Baking powder and cornstarch do not at all play the same roll in baking 🙂 baking powder adds air whereas the cornstarch thickens the batter/creates a chewy texture and crispy edges. if you don't have cornstarch, I've read that you can substitute with more all-purpose flour in this ratio: for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour. ***please note, however, I've never done this before and cannot vouch for it
Absolutely love this recipe!! I've used it a few times now and the cookies (even just plain by themselves) are delicious and hold their shape fabulously.
I have noticed that, after they've been baked, the sides of mine have an almost flaky appearance - sort of like lines/grooves that give the appearance of layers. Any suggestions on how to minimize that, or what may be causing it? I did a batch over the weekend where they were more noticeable than when I did them at Christmas and Valentines. I was having a hard time working my dough through the whole process - sticking to the rolling pin and tearing (it was 110 outside, so I think it was just too hot in the house).
Hi there! I believe mine also have the appearance of layers on the side--that's just the dough rising. Not sure how to prevent that... And, yes, it's definitely harder to work with the dough when it's too hot! At the very least use more powdered sugar when rolling out the dough, or sometimes if it's REALLY hot/humid and it's just a disaster then I'll sprinkle with flour instead. I will also cut the dough out on the parchment, transfer directly to a pan (still on the parchment paper) and chill in the fridge for 10-15 minutes before transferring the dough to the pan. Hope that helps!
Hi, reading your recipe for the cookies, you mentioned the difference between Plastic and Metal Cookie Cutters. I seen different size on the cutters, which size you advise if your doing the 5/16” should be used?.
Hello! You can do any size cookie rolled at 5/16" 🙂
Hi,
I was wondering if adding a little more sugar would be okay? Or would this mess with the dough and baking outcome?
Hello! I wouldn't add more sugar as that will cause the cookies to spread more. My guess if you're desiring more sweetness is either due to the salt in the recipe or because you used too much flour. If it's the salt, you can always just reduce the amount of salt you use.
How to not use too much flour (this will cause your cookies to be dry/crumbly/not taste sweet enough: either weigh your flour, or if you’re using measuring cups spoon the flour into the cup instead of scooping the flour out of the container with the measuring cup.
Can I use salted butter instead of unsalted? Thank you!
Technically, yes. But keep in mind that each brand of butter has a different amount of salt in salted butter. Typically, it ranges from 1/4 to 1/2 teaspoon of salt per stick (my base recipe uses two sticks of butter). So you'll need to reduce the amount of added salt in the recipe if you're using salted butter.
I have a gas oven WITH a convection option. I never know when is appropriate to use convection, so I stay away. Even though your oven does not have it, would it be better used?
I'm honestly not a huge fan of convection setting for baking. My mom's oven has a convection bake and I turn it off whenever I bake with her oven. Make it's just because I'm not used to it, but I can never get things to bake fully/correctly with it. You'll also need to likely reduce the bake time if you use the convection setting.
Can gluten free 1:1 flour be used in this recipe, or do you have a gluten free sugar cookie recipe you could share?
I've heard that you can substitute a gluten free blend 1:1 with flour in my recipe AND add 2 tbsp butter (otherwise it's too dry). I've personally never tried another recipe so I can't recommend one. Hope that helps!
These cookies came out very good when I made Halloween cookies for the grandchildren. I used less salt and because I live in a hot climate, I did chill the dough between bakes. Not too sweet and held together very well. I will be using this recipe again.
So glad the recipe worked out well for you!
I have used the same sugar cookie recipe for YEARS, came across this post and tried it... and what a difference it made!!!! No spread for the first time for me, and I think these cookies tasted better than my own 'go to' recipe. Thank you for sharing this. Note: I did follow the recipe exactly, even splurged on the vanilla bean paste. Worth the money!
Ahhh that makes me so happy to hear!! Love that you love the recipe 🙂
Hi! I followed the recipe but my dough was so crumbly, I couldn’t roll it. I ended up pressing it into a cookie sheet, baking, and cutting into squares. Where did I go wrong?
Hello! Hard to say without being in your kitchen with you, but my guess would be that you used too much flour by way of using measuring cups instead of using a scale. Here's an FAQ from the page that might help:
Why is my dough too dry/not sweet enough?
Chances are you used too much flour. How to not use too much flour (this will cause your cookies to be dry/crumbly/not taste sweet enough: either weigh your flour, or if you’re using measuring cups spoon the flour into the cup instead of scooping the flour out of the container with the measuring cup.
If I wanted to add Cardamom, or crystallized ginger to get a different flavor for the cookies, how much would I add to make it flavorful...
Hello! I actually don't have experience with modifying the flavor of cookie recipes. So sorry!
I took your Christmas course this weekend--so fun! Everyone loved them! I used your recipes...my cookies were a bit dense and dry. Is that too much flour? Other thoughts?
(Also...Would the circle Christmas designs work with a 2" cutter or would they be too difficult to decorate?). Thank you!!
A lot of great information on this page but it’s overwhelming. I never did find the recipe. I couldn’t find a jump to recipe link either.
The recipe card is at the bottom of post and there is a link to it in the Post Directory at the top of the page. And I've just added the jump to recipe function 🙂
Hi Grace,
If my dough isn’t sticking to the paddle, should I add more AP flour or cornstarch?
You could try adding 1-2 TBSP more flour, but honestly I wouldn't! Sometimes that just happens either because the ingredients were too warm to start (namely butter and eggs) or the room is too warm or sometimes that happens if I overmix the butter/sugar. When that happens, I will take the doug off the paddle and scrape it into the center of the bowl and put it in the fridge to chill for 15-30 minutes to allow it to set up (you could probably do the freezer for 10-15 mins as well). Hope that helps!
I had eaten some of the cookies that my friend made in one of your classes and found the cookie flavor a little flat. So when I made them I added 1/2 tsp. and I think it gave a little lift to the flavor. Do you have a chocolate cookie recipe…or any other flavors?
That's a great addition! I don't have any other flavors of cookie recipes...but maybe one day!
In my previous comment I didn’t finish my thought that it was 1/2 tsp of almond extract that I added to this recipe.
Some recipes have added milk or cream to their recipe for a more milky taste. I have one of those, if I add a little to this recipe will it alter it so much?
Honestly, I have no idea! I've never made a rollout sugar cookie that has milk or cream in it 🙂 I would imagine though, if you added to the recipe exactly as is that it would spread out more. But that's just a guess!
Can you give me the best tips on how to bake these in advance and freeze “naked” cookies? Should I freeze them in an air tight container or a ziplock bag? should I defrost them on a wire rack or in the container/bag? Thank you!
Hi! I wrote a whole blog post on that: https://thegracefulbaker.com/can-you-freeze-decorated-sugar-cookies-how-to-store-royal-icing-cookies/