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the perfect sugar cookie recipe for cookie cutters

Sugar cookies just scream “CHRISTMAS” to me, yet it took me years of trying before I found the perfect sugar cookie recipe. You’d think that it would be easy to find the right combination of sugar & flour to make great cookies – and you’d be right. But, to find the right recipe that will actually hold the shape during baking wasn’t quite so easy. With a little trial and error, I finally did it (and even used them to make sugar cookie gift tags this year.)

The perfect sugar cookies that never lose their shape. Easy, gorgeous & delicious!

SUGAR COOKIE RECIPE

My recipe (adapted from Fancy Flours) is so simple, and gives you a firm cookie that tastes great and looks good, too.

Ingredients:

  • 3 1/2 cups of all purpose flour
  • 1 1/4 cup sugar
  • 2 sticks of butter, room temperature
  • 1 egg
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract.

Directions:

In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined. In a separate bowl, mix together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter). Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry (see comments below.)

The perfect sugar cookies that never lose their shape. Easy, gorgeous & delicious!

Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess – yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they’ll bake rather quickly.

perfect sugar cookie for cuttingTo turn them into gift tags, smply use a straw to cut a little hole close to the edge before baking. Super simple, huh?perfect sugar cookie recipe
And best of all – they are SO good to eat 🙂 Now that’s what I call the perfect sugar cookie recipe.

The perfect sugar cookies that never lose their shape. Easy, gorgeous & delicious!
1 from 1 vote
Print

the perfect sugar cookie recipe for cookie cutters

Course Dessert
Cuisine American
Keyword sugar cookie recipe, sugar cookie recipe for cookie cutters, sugar cookies
Servings 20 -30

Ingredients

  • 3 1/2 cups of all purpose flour
  • 1 1/4 cup sugar
  • 2 sticks of butter room temperature
  • 1 egg
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract.

Instructions

  1. In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
  2. In a separate bowl, mix together the flour, baking powder and salt.
  3. Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
  4. Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
  5. Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

The perfect sugar cookies that never lose their shape. Easy, gorgeous & delicious!

 

 

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Filed Under: desserts, holiday ideas, recipes

About Gina Luker

Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a cocktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram, and everything aqua.

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Comments

  1. andrea cammarata says

    November 21, 2013 at 4:34 am

    I LOVE these!!! They are adorable and of course everything is awesome in aqua! I am going to make a batch and can you guess what mine will be???? Well if you didn’t guess…the answer is dachshunds!!! Thanks for the inspiration my friend…this rocks!!! hugs…just wish I had one to dunk in my coffee right now ; )

    Reply
  2. Inspire Me Heather says

    November 21, 2013 at 5:25 am

    Perfect timing, thanks Gina! My son just found some pancake cutters (the same as cookie cutters… but for pancakes) in the back of the drawer and we thought they would be great for cookies! This would be a fun after school project for us to do!

    Reply
  3. Nana Diana says

    November 21, 2013 at 10:27 am

    Gina- Thank you SOO SOOO much! I have tried several recipes over the years and so often the shape bakes out of them during oven time….OR they don’t taste good if they do hold their shape. I bet these ice beautifully, too! I am saving this to make cookies as soon as my ovens are fixed! Hope you are having a great week. xo Diana

    Reply
  4. Louise DeNight says

    November 26, 2013 at 4:30 am

    There are edible markers that you can purchase at many different stores that you could use to actually write on these cookie tags. That would make it even more fun. I got mine at Michaels craft store I think. But I have seen them elsewhere.

    Reply
  5. Shannon says

    November 26, 2013 at 8:27 am

    how much is two sticks of butter?

    Reply
    • Gina Luker says

      November 26, 2013 at 8:33 am

      Two sticks = 1 cup

      Reply
      • Margie Ryne says

        December 8, 2017 at 5:01 pm

        Will you please make some & ship them to me?!? I promise I’ll love you forever & they don’t even have to be all fancy!!!!!

        Reply
        • Gina Luker says

          December 9, 2017 at 12:31 pm

          LOL, I bet you can whip up a batch way faster than waiting for a shipment, ha ha!

          Reply
      • Justgetting stared says

        February 4, 2018 at 1:34 pm

        I made these cookies and they really get huge! I will need to use smaller cutters because they expand quite a bit. Is there a recipe for the frosting?

        Reply
        • Gina Luker says

          February 5, 2018 at 4:29 pm

          Hey there, the frosting is just confectioners sugar a little milk 🙂

          Reply
      • Jen says

        December 3, 2019 at 8:01 pm

        How long would you say these cookies are good for after baked??

        Reply
        • Gina Luker says

          December 4, 2019 at 6:41 am

          Probably about a week, they never last that long though 🙂

          Reply
    • Renee Papes says

      October 26, 2017 at 12:39 pm

      1 cup. East stick is a 1/2 of a cup.

      Reply
  6. Suaid says

    November 27, 2013 at 5:03 pm

    Just a rough estimate, how many cookies would you say this makes? I’m using regular sized cookie cutters in the shapes of a turkey, tree, and leaf. So how many would you say this is be able to make?

    Reply
  7. Wendy Smoke says

    December 6, 2013 at 10:57 am

    Soooo crumbly, I thought I mismeasured..checked again..nope…would not combine. Had to add cream to get consistency of PB

    Reply
    • Gina Luker says

      December 6, 2013 at 5:03 pm

      I wonder what the difference was? Humidity? Different brands? I’ve made them a few times and it always turns out for me.

      Reply
      • Christa says

        October 24, 2017 at 10:35 am

        My dough was a bit crumbly also I didn’t think about it but I used salted butter I think I fixed the crumbly and the too salty by adding another egg and an extra 1/4 cup sugar! Fingers crossed it’s chilling right now.

        Reply
        • Gina Luker says

          October 25, 2017 at 9:24 am

          Fingers crossed too Christa!

          Reply
          • Susan McCrindle says

            December 9, 2017 at 9:22 am

            What recipe do you use for the icing?

          • Gina Luker says

            December 9, 2017 at 12:28 pm

            Just confectioner sugar and a little milk 🙂

        • Sue Baker says

          December 21, 2020 at 11:41 am

          1 star
          Totally crumbly and not usable. What a waste of ingredients. I’ve made cut out cookies for 40 years and never had a batch of dough be SO unusable! I should never have gotten rid of my Joy of cooking recipe. This was a total bust!

          Reply
      • Nana says

        December 17, 2018 at 10:46 am

        My daughter made this too and it was crumbly – turned out it was the way she measured the flour. Measuring flour correctly takes practice 😉

        Reply
        • Gina Luker says

          December 17, 2018 at 4:49 pm

          That is very true Nana, practice makes perfect!

          Reply
      • Susan Baker says

        December 21, 2020 at 11:47 am

        I think I discovered the crumbly cause – your recipe says 3 1/2 cups sugar when I believe it should be
        2 1/3 cups per Joy Of Cooking Rich Rolled cookie recipe. Darn Dyslexia!!

        Reply
    • Melanie says

      February 11, 2018 at 5:55 pm

      Same thing just happened to me too. I added heavy cream also.

      Reply
  8. Amber says

    December 7, 2013 at 2:12 pm

    My dough was also SUPER crumbly. Added a little water and extra vanilla helped. Not sure why it was so dry…

    Reply
    • Gina Luker says

      December 7, 2013 at 2:39 pm

      I’m not sure either! Try adding in the last cup of flour a bit at a time until you have the right consistency.

      Reply
  9. Jeanette Sciglitano says

    December 8, 2013 at 12:13 pm

    This is the same recipe as my Nana’s…Only difference is we added 3 eggs. Maybe if it is to dry try adding the two additional beated eggs a little at a time. This should help. I grew up on this recipe it is the best!

    Reply
    • Katie Lopez says

      January 9, 2018 at 6:40 pm

      Mine was very dry and I added the 2 additional eggs per your post = perfection! Thanks for the tip!

      Reply
  10. Jessica Bautista says

    December 9, 2013 at 12:18 am

    I made these today and they were perfect. I was a bit nervous when the dough was so sticky, after the refrigeration it got easier to handle. They tasted Great! Thank you.

    Reply
  11. kristen says

    December 23, 2013 at 5:31 pm

    Love love PERFECTION

    Reply
  12. lygia says

    May 27, 2014 at 6:38 pm

    how many cookies does this recipe make?

    Reply
    • Gina Luker says

      May 27, 2014 at 9:03 pm

      It really depends on the size of your cutters – but it does make quite a few 🙂

      Reply
  13. Danielle Lazzarini says

    July 26, 2014 at 12:30 am

    Perfect! Thank you so much! The dough was exactly how you described, and the cookies were splendid!

    Reply
  14. Emu says

    September 6, 2014 at 11:18 pm

    Just made these cookies, the dough turned out crumbly but once you chill it and roll it out it’s perfect! I didn’t alter the recipe at all except the cookies came out a little salty. Since I iced them they tasted much better. The most important thing is the cookies stayed true to their shape and looked great! I’ll be using this recipe for future cookie cutter crafts!!

    Reply
    • Debbie Talbot says

      November 30, 2017 at 9:41 pm

      Wonder if it would be okay to use unsalted butter instead of regular as recipe calls for.

      Reply
      • Gina Luker says

        December 2, 2017 at 3:12 pm

        I use regular butter but I am sure you can use unsalted if you like 🙂 Let us know how they turn out if you do 🙂

        Reply
  15. Nic says

    December 9, 2014 at 5:26 am

    I wonder if you replaced a stick of butter with a nut butter (peanut, coconut, sesame) if they would still shape ok? Just for a bit more flavour and possibly less sugar?

    Reply
    • Gina Luker says

      December 9, 2014 at 9:05 am

      I don’t know because I’ve never cooked with that before. Try it out.

      Reply
      • Nic says

        December 9, 2014 at 6:57 pm

        I just though since you had tried so many recipe variations to find this cookie that you might have a general idea. I guess I should have just asked if recipes with less butter have worked for you. Baking is not somethng I have done a lot of so don’t have a general knowledge bank of how things work. I guess I will try with fingers crossed.

        Reply
  16. Ashley says

    December 15, 2014 at 10:57 am

    Unsalted or salted butter?

    Reply
    • Gina Luker says

      December 15, 2014 at 3:36 pm

      unsalted

      Reply
      • Brenda says

        December 3, 2016 at 3:33 pm

        Mine also was crumbly, It did then pack together for the ball to fridge so I guess all is ok!

        Reply
        • Gina Luker says

          December 5, 2016 at 10:37 am

          It’s all good Brenda!

          Reply
  17. Elizabeth says

    December 20, 2014 at 5:54 pm

    Love this cookie recipe. I had the best cut out cookies ever. I refrigerated my cookie sheet and even my mixing bowl before I started. I made these cookies twice this week. I used two different butter brands. I read that a few people had a problem with crumbly dough. I found that depending on the butter it’ll either crumble (which one batch did and I had to add another egg to the dough) or it will be perfect! FYI I cheaper butter brand was the best one! Happy baking 🙂

    Reply
  18. Annette says

    December 3, 2016 at 2:03 pm

    Do you have a favorite icing recipe to use with thus recipe?

    Reply
    • Gina Luker says

      December 5, 2016 at 10:45 am

      Hi Annette, I am actually not a huge baker so I go with something super simple or store bought 🙂

      Reply
  19. Ashleigh says

    December 17, 2016 at 5:28 pm

    What oven temperature do I use?

    Reply
    • Gina Luker says

      December 18, 2016 at 5:28 pm

      Ashleigh, 350 degrees for 8-10 minutes. I hope you like them!

      Reply
  20. Vivian says

    December 27, 2016 at 2:21 pm

    I prepared this cookie dough exactly as it is here. I ended up with a crumbling mess. I thought Christmas was going to be without its Sugar Cookies. BUT… I saved them. I added two table spoons of vanilla and two table spoons of milk. TA DA… They tasted like my Grandmothers from my childhood.

    Reply
    • Gina Luker says

      December 28, 2016 at 8:25 am

      I’m so glad you were able to perfect them Vivian 🙂 Thanks so much for the tip! I hope your Christmas was wonderful, Happy New Year!

      Reply
      • Vivian Mae Robinson says

        December 6, 2017 at 1:21 pm

        Gina, I just returned here for your recipe and my ‘add ins’. Thank you for your kind words. Merry Christmas & Happy New Year to you and yours!!!!

        Reply
        • Gina Luker says

          December 6, 2017 at 3:34 pm

          Merry Christmas Vivian!!

          Reply
  21. Jessica says

    November 11, 2017 at 12:31 pm

    Mine after refrigerated feels so rough is that normal

    Reply
    • Gina Luker says

      November 11, 2017 at 1:02 pm

      I’m not sure Jessica? I have never heard that before to be honest, I hope they turn out for you, they are very yummy!

      Reply
  22. Mary says

    November 15, 2017 at 2:43 pm

    For high altitudes do you have to adjust the recipe any?

    Reply
    • Gina Luker says

      November 17, 2017 at 7:44 am

      Hey Mary, I really don’t know, I have never cooked in high altitude, sorry!

      Reply
  23. Cydney says

    November 17, 2017 at 7:01 pm

    I was wondering what recipe you used to ice the cookies in your pics? Thanks fro the recipe, I’ve got it chilling in my fridge right now!

    Reply
    • Gina Luker says

      November 24, 2017 at 2:44 pm

      It is just confectioners sugar and a little milk 🙂

      Reply
  24. Tj says

    November 27, 2017 at 12:42 am

    I am excited about this! I would like to know how to make the cookies frost so finished looking. Reg icing looks bad. Is there a technique to icing tjem so cleanly?

    Reply
    • Gina Luker says

      November 27, 2017 at 2:55 pm

      Thanks TJ. It just takes patience 🙂 I just use confectioner sugar mixed with a little milk.

      Reply
  25. Tammy says

    December 2, 2017 at 12:24 pm

    Oh my God you are a genius, I have hated making sugar cookies for years because of the messy flour on conter for rolling, just did it between 2 pieces of parchment like you suggested, wonderful, you are a Genius or I may be an idiot for not thinking of it lmao thanks

    Reply
    • Gina Luker says

      December 2, 2017 at 3:08 pm

      Thanks so much Tammy you are so sweet!

      Reply
  26. Natalia says

    December 4, 2017 at 4:45 am

    followed the recipe (i did use salted butter) , when i added the last of the flour it did go crumbly, but i didnt worry as i knew it was going to chill in the fridge. Started rolling it out and was a little worried lol but the warmth of my hands moulded the dough wonderfully. thanks for sharing the recipe, they keep their shape VERY WELL! i planned to make a tester batch to test out royal icing decorating tomorrow, but they are almost gone! Only thing i would say is mine needed more time in the oven 11-14 minutes. I will be making many more batches with this recipe 🙂

    Reply
    • Gina Luker says

      December 4, 2017 at 7:59 am

      Awesome Natalie! Thanks for letting us know and good luck with your icing 🙂

      Reply
  27. Carla says

    December 9, 2017 at 6:08 am

    Tried these today and they look great. Baked a little longer though. Thanks so much. Daughter and I will be decorating tomorrow.
    Merry Christmas

    Reply
    • Gina Luker says

      December 9, 2017 at 12:36 pm

      Oh yea! Happy decorating!

      Reply
  28. Becky DeNitto says

    December 20, 2017 at 1:20 pm

    I made these for my 6 year old daughter and her friends. The dough was a little dry, so I added a tablespoon of milk. (I missed the part that said you might not need to add all of the last cup of flour.) The dough was easy to roll out and to cut. The kids were able to transfer the cookies to the cookie sheet. They cooked beautifully. Mine took about 15 minutes, but I like a thick sugar cookie. The cookies held their shape and the kids had a great time decorating. This is my new go to recipe for sugar cookies. Thank you!

    Reply
    • Gina Luker says

      December 21, 2017 at 6:32 pm

      Oh yea!! Thanks so much for sharing Becky 🙂

      Reply
  29. Jordan says

    December 21, 2017 at 8:45 pm

    Perfect recipe!! Found it and made them within the hour and they’re perfect!! Thank you!

    Reply
    • Gina Luker says

      December 22, 2017 at 8:09 am

      Oh yea!! So happy you like them!

      Reply
  30. Jesica Patty says

    December 21, 2017 at 10:47 pm

    My dough was very crumbly too. Maybe bc I used LOL butter? I added another egg and a bit of milk and they turned out great! Added a simple buttercream frosting, food coloring, and sprinkles. My daughter had a blast but my poor kitchen looks like a red and green bomb exploded 🙂

    Reply
    • Gina Luker says

      December 22, 2017 at 8:09 am

      LOL:) I’m glad you liked them and that you and your daughter had fun making them together, that is the most important thing! Merry Christmas 🙂

      Reply
  31. Heather says

    December 21, 2017 at 11:15 pm

    After reading the comments I’m worried that I didn’t add enough flour. I scooped out a cup for the end and slowly added it till I thought it was right. There was some left over maybe about a 1/4 cup. When I took it out of the bowl it seemed like the right consistency. It molded into a ball perfectly. It’s chilling in the fridge now but I’m worried that once I roll it out it will be too sticky. If that happens should I just use the left over flour with the salt and baking powder or fresh flour?

    Reply
    • Gina Luker says

      December 22, 2017 at 8:07 am

      You can just use your left over flour if it’s too sticky 🙂 I hope they are yummy!

      Reply
  32. Samantha says

    December 22, 2017 at 4:14 pm

    Mine came out too crumbly, I added all the dry ingredients (my mistake) lol. But added a little water and bam! Perfect once more! The dough is in the fridge cooling and even that smelled delicious! Thanks for the great recipe!

    Reply
    • Gina Luker says

      December 23, 2017 at 10:12 am

      Oh yea!! So glad you liked it Samantha!

      Reply
  33. Rosie says

    December 24, 2017 at 12:01 pm

    Mine was crummy too! I added two more eggs & kneaded the dough lot! It’s perfect!

    Reply
    • Gina Luker says

      December 26, 2017 at 11:08 am

      Thanks Rosie, glad you liked it 🙂

      Reply
  34. Selene says

    December 28, 2017 at 10:02 pm

    Girllll! I salute you for your recipe!!!! It has been by far the best one ever. Never trying another one ever again.
    Can you please P L E A S E give me your icing recipe.

    Reply
    • Gina Luker says

      December 29, 2017 at 12:51 pm

      Thanks so much Selene! My frosting recipe is super easy…just confectioners sugar and a little milk 🙂

      Reply
  35. Carly says

    January 7, 2018 at 11:29 am

    This recipe is great! As I was making it I was skeptical because the dough seemed really dry when trying to roll it out. But after a few minutes of smushing it with my hands it worked well. It was great to roll out with all the extra mess of flour! They tasted great as well, nice and buttery! I made them for Christmas and decorated with royal icing.

    Reply
    • Gina Luker says

      January 8, 2018 at 12:26 pm

      Oh yea!! I am so glad you liked them and that they turned out the way you wanted them too!

      Reply
  36. Patricia says

    February 8, 2018 at 3:27 pm

    Whoopie. Even though I had to work on the crumbly dough the cookies are fabulous. And your hint on rolling the dough between the wax paper is brilliant. No mess and the lack of extra flour required the “normal” way didn’t change the dough. Thank you. Now if I can just not mess up the decorating of these valentine cookies for my grandkids!!!!

    Reply
    • Gina Luker says

      February 9, 2018 at 6:59 pm

      Great idea Whoopie and thank you Patricia!

      Reply
  37. Stephanie says

    February 12, 2018 at 11:51 am

    I used this recipe today for Valentine cookies. It was a little crumbly but I added an extra egg and it was perfect. I tasted one to make sure they weren’t “poisonous” (LOL), they were absolutely scrumptious!!! Best recipe that I’ve tried yet.

    Reply
    • Gina Luker says

      February 13, 2018 at 1:33 pm

      Thanks so much for the tip Stephanie!! I am so glad you liked it 🙂

      Reply
  38. Jamie says

    February 14, 2018 at 5:57 pm

    If you’re able to you should delete the first, shorter set of instructions, I followed those and didn’t make it to the flour tip and my dough is completely dry. I should have read the instructions all of the way, but I would suggest tossing out that first set of instructions if you can.

    Reply
  39. Jessica says

    February 21, 2018 at 9:42 pm

    I was using a recipe that calls for almond extract but I ran out. I found your recipe & it worked out great! I even forgot to chill the dough. The cookies do get big but they kept their shape. I only added 3 cups of flour. Thank you

    Reply
    • Gina Luker says

      February 22, 2018 at 7:34 am

      Thanks Jessica, so glad you liked them!

      Reply
  40. Toni marie says

    May 29, 2018 at 11:49 pm

    I absolutely love thus recipe thank you so much!! They came out great. .. question tho instead of the clear plastic wrap can i use a plastic bag? Like a sandwich bag

    Reply
    • Gina Luker says

      May 30, 2018 at 11:33 am

      Oh so glad you love it!! Sure you can use a plastic bag 🙂

      Reply
  41. Kris says

    October 26, 2018 at 2:01 pm

    1 star
    I tried to mix this recipe twice. The first time it came out very dry like the consistency of sand. 2nd time I took out 1c of flour and still had to add an extra egg to make the dough stick together. I’m not sure how anyone got it to work without serious changes. I’m sorry, but I felt the mistakes that I found were too great to not mention it. I like to try new recipes all the time and sugar cookies are a favorite of my family.

    Reply
    • Kris says

      October 26, 2018 at 2:03 pm

      It should be noted I havent even baked them yet. So I dont know what the enend product is.

      Reply
  42. Kellie says

    December 1, 2018 at 9:26 am

    4 stars
    Wondering how long I could keep the uncooked Dough in the refrigerator? Also, wondering if I could make a bunch of dough ahead of time and freeze it? Do you think that would change the quality of the cookies?

    Reply
    • Gina Luker says

      December 3, 2018 at 10:51 am

      Hey Kellie, you can probably keep it in the fridge for a week or 2 and yes it can be frozen for up to 3 months and still be fine 🙂

      Reply
  43. Marlene says

    December 16, 2018 at 2:18 pm

    Can I bake them on the parchment paper that I rolled them on, on top of the cookie sheet

    Reply
    • Gina Luker says

      December 16, 2018 at 6:31 pm

      Absolutely Marlene!! Enjoy 🙂

      Reply
  44. Vicki says

    December 19, 2018 at 8:49 am

    I’m really wanting to make cookies that my husband can eat since he’s diabetic and am wondering if you have ever used Stevia in this recipe?

    Reply
    • Gina Luker says

      December 19, 2018 at 5:50 pm

      I have not Vicki but I know friends who have and said they turned out great! Good luck!

      Reply
  45. Sarah says

    December 20, 2018 at 7:51 pm

    5 stars
    If at the point where they are in the fridge can I leave them there until tomorrow and then cook them. Or do I have to make them the same day. Oh and can you freeze the dough

    Reply
    • Gina Luker says

      December 21, 2018 at 9:58 am

      You can leave them in the fridge for a few days and they will be fine. You can freeze cookie dough but I think it is better fresh 🙂

      Reply
      • Sarah says

        December 21, 2018 at 12:16 pm

        Thank you

        Reply
  46. Alexandra Rowland says

    April 15, 2019 at 9:16 pm

    5 stars
    The best recipe I’ve found, I tend to add 2.75 cups of flour and it’s perfect. Taste is great too!

    Reply
    • Gina Luker says

      April 17, 2019 at 8:53 am

      Thanks Alexandra 🙂

      Reply
  47. Elaine says

    April 16, 2019 at 5:15 pm

    Made a good cookie. My dough was crumbly, but stuck together well and made rolling out easy. No mess on the counter was a plus. Thanks for the recipe!

    Reply
    • Gina Luker says

      April 17, 2019 at 8:53 am

      So glad you like it Elaine!

      Reply
  48. Angela says

    September 2, 2019 at 7:42 pm

    5 stars
    This was the best cookie dough I’ve ever worked with! Easy to make, rolled out beautifully, baked just like you said.

    Reply
    • Gina Luker says

      September 3, 2019 at 11:02 am

      Oh yea! So glad you liked it Angela!

      Reply
  49. Shannon says

    October 22, 2019 at 1:59 pm

    Question: how long is the dough good for in the fridge? I made a second batch thinking I needed more but I don’t….. the first batch made enough.

    Thanks
    Shannon

    Reply
    • Gina Luker says

      October 23, 2019 at 10:32 am

      You can freeze it and it will be good for a few months! In the fridge, probably no more than a week.

      Reply
  50. Cindy Wilson says

    December 28, 2019 at 8:16 pm

    I like the way you decorated your cookies. Do you have a tutorial how to decorate these cookies like you decorated? What frosting recipe did you use.
    Thank you
    Cindy

    Reply
    • Gina Luker says

      December 30, 2019 at 10:20 am

      Hi Cindy, I did not decorate these, they are beautiful aren’t they, I just gave my recipe for the perfect sugar cookies for this type of cookie to decorate. I am sure you could find a great tutorial on You Tube though. Good luck and Happy New Year!

      Reply

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