The Shabby Creek Cottage

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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:

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  • 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!
3.75 from 4 votes
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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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Comments

  1. 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. 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!

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  3. 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. 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.

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  6. 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?

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

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    • 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. 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!

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  10. 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.

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

    Reply

  14. 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

  15. 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?

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      • 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

  17. 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 🙂

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  20. 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

    • 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

  23. 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!

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  24. 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?

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  25. 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

  26. 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 🙂

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  27. 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

  28. 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!

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  30. 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 🙂

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    • 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. 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?

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  32. 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!

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  34. 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.

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  35. 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.

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  36. 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

  37. 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.

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  38. 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.

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  39. 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

  40. 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


  41. 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.

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  42. 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?

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    • 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

  44. 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?

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  45. 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

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

    Reply

  47. 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

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