Easy Sugar Cookies Recipe
Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious and our go-to sugar cookie dough. It is perfect for decorating Christmas sugar cookies.
We love festive holiday treats like melt-in-your-mouth Snowball Cookies, soft Chocolate Chip Cookies, and of course Baklava. These beautifully decorated sugar cookies are a beautiful addition to the Christmas cookie platter.
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My name is Natalya and I run a food blog Momsdish. I love simple dishes that use minimal ingredients. During the holidays, I love baking but I hate making messes. This recipe for sugar cookies gives me the best of both worlds — perfect cookies and an easy clean-up. I’m so excited to share this recipe with you!
Sugar Cookies
Whether you are planning a cookie making party for the holidays or whipping up a batch for a friend’s birthday, you need a sugar cookie recipe that you can rely on. These cookies taste amazing, keep their shape and are perfect for eating plain or decorated with frosting and sprinkles. Let’s get started!
Tips For The Best Sugar Cookies:
Sugar cookies may seem simple, but there are a lot of bad recipes out there! After much trial and error, I feel confident that I have mastered the art of the sugar cookie. Here are all the best tips and tricks I have gathered throughout the years:
Rolling Out Sugar Cookies Dough
Roll your dough out directly on a silicone baking mat or piece of parchment paper so you do not have to transfer your delicate shapes onto a baking sheet later. You can cut your shapes out right atop the mat and make your life a bit easier.
How Thick Should Sugar Cookies be Rolled Out?
Roll your dough out to about ¼-inch thick. This is the sweet spot. You’ll have cookies thick enough to keep their shape, while also thin enough to promote even baking.
Avoid Crumbly Dough
Crumbly dough makes for misshapen cookies that are prone to uneven baking. To prevent this, don’t overmix your dough. You want the dough to be as smooth as possible. However, if you do get a crumbly texture, add ½ tbsp of water, or milk to the batter and incorporate it until it remoistens the dough.
Avoid Overbaking
10 minutes might seem like a very short baking time for cookies. But, trust me, do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them! If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie.
Storing Sugar Cookies
The great part about this recipe is that it can be made a couple of days in advance and the cookies will still retain their freshness. Below, I will share how you should store them and also how you can freeze your dough or baked cookies for later munching!
Storing Cookies at Room Temperature:
Store baked sugar cookies on the counter in an airtight container. They will keep for up to a week. Remember, if you have decorated your cookies, it is best to store them between layers of parchment paper to prevent sticking and/or destroying your designs.
Freezing Baked Sugar Cookies:
To freeze baked sugar cookies, first, make sure that you allow them to cool completely. Then, stack the cookies in an airtight container between layers of parchment paper. Freeze cookies for up to 2 months. When you are ready to eat them, allow them to thaw in the fridge overnight.
How to Freeze Sugar Cookie Dough:
To freeze your sugar cookie dough, roll it into a ball or a log. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. The dough will keep for up to 2 months before you need to use it. When you are ready to bake, allow the dough to thaw in the refrigerator overnight. Then, make sure it reaches room temperature before you shape your cookies and bake them.
How to Make Sugar Cookies
- First, you will combine your flour, baking powder and salt together in a small bowl and set the dry mixture aside.
- Using a stand-up or handheld mixer, beat your butter, sugar and vanilla extract together until smooth and creamy.
- Slowly beat flour into the butter mixer until it is fully incorporated.
- Divide the dough into two equal parts and roll out each piece to ¼-inch thickness.
- Use a cookie cutter to cut out your favorite shapes or freeze your dough for later use.
- Bake the cookies and allow them to cool.
- Decorate the cookies as you please or gobble them up plain!
How to Decorate Sugar Cookies:
To decorate sugar cookies, you can make your own homemade royal icing which makes a great sugar cookie icing, add food coloring, then pipe it on with a squeeze bottle or little zip bags (handy and inexpensive for cookie decorating parties), or you can purchase an icing decorating kit with pre-made frostings in a variety of colors which makes it really easy. Don’t forget the Christmas sprinkles and crushed candy canes.
More Holiday Cookie Recipes
These are our best-loved (and reviewed) Christmas cookies to fill up your holiday cookie platters. These are well-loved by all ages and you’re sure to find some new favorites in this list. Looking for more Christmas recipes and inspiration? Check out our Christmas archives here.
- Almond Snowball Cookies
- Meringue Shell Cookies
- Chocolate Crinkle Cookies
- Soft Gingerbread Cookies
- Madeleine Cookies
- Meringue Shell Cookies
Easy Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 egg, (large)
- 1 tsp vanilla extract
- 3 cups all-purpose flour, (measured correctly)
- 1 Tbsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside.
- Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.
- To the butter mixture, add flour in 3 parts until fully incorporated.
- Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes.
- Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely and decorating with cookie icing.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love this sugar cookie recipe. I’ve been using it for two years now and they don’t disappoint.
I’m so glad you love it, Megan!
Hi Natasha,
I love your recipes!!
Can I double the amount of measurements and the cookies will turn out the same?
Please answer ASAP as I have a gathering and need to make lots of cookies!!🥰
Hi Sevan! If your stand mixer is large enough, that would be fine.
Loved not having to chill the dough. Easy to roll, cut. Very happy.
So glad you enjoyed this recipe.
Just to be certain, this recipe does not call for the dough to be chilled before rolling out and baking?
That’s correct, Alyssa. I hope you love the recipe!
Very average sugar cookies. Pretty flavorless, but frosting and decorations make a huge difference.
HI Kim, this is meant to be a classic sugar cookie which is what most people are looking for. We have tons of cookies with exciting flavors though if you check out our cookie category.
Made exactly as instructed. I’ve never had sugar cookies hold their shape so well. This will now be my go to recipe!
Yay! Thank you so much for this awesome feedback.
Can’t wait to make these! I have one question, will they turn out the same if I use coconut sugar? Thank you!
Hi Jacquelyn! I have not tested coconut sugar to know how they would be effected. Let us know if you experiment.
Hi Natasha. I’m concerned that the cookies will spread because of the baking powder in the recipe. I will be using cookie cutters and need them not to spread and hold their shape. Should I still include the baking powder?
Hi Karen! The recipe as written works great and they keep their shape. I haven’t tested it without baking powder.
Easy to make with the 4 year olds I work with! Tasted great
That’s just awesome! Thank you for sharing your wonderful review, Ida!
Hi Natasha, this is Angela. I tried the cookie recipe today and it was just wow!
We’re so happy to know that you enjoyed them!
I MADE THE SUGAR COOKIES AND YOUR IING BOTH WERE FANTASTI JUST LIKE EVERYTHING I OOK FROM YOUR WEBSITE THANK YOU
So glad to gear that, Andrew!
Natasha has done it again!! Absolutely the easiest roll & cut sugar cookie recipe I’ve ever made!! I will never try another one…this one is perfect!! I did add 1/2 tsp. of almond flavoring because I like it!!
Hi Margret! I’m so glad you love the recipe, Thank you for sharing. 🙂
Delicious but the shape didn’t hold during the cooking process
Hi Helen! These cookies should keep their shape well. A couple of things to help troubleshoot. Don’t over-mix the butter/sugar. If your butter is too warm or the dough sits out too long, it could be too warm and you may need to chill the dough to help. Be sure to measure your ingredients correctly. And lastly, be sure to let your oven fully preheat. If your oven is not hot enough by the time you start baking them, they could spread. I highly encourage the use of an internal oven thermometer if you don’t already use one. I hope that helps.
This is a great quick recipe. Mine took 2 mins. longer to bake. I’ll definitely keep using this recipe!
So glad you enjoyed the recipe, Diane! Thanks for sharing.
I’ve made this recipe multiple times. It’s tasty and consistent.
Hi Lee! I’m so glad you love it. Thank you for the feedback.
Perfect sugar cookie recipe. Have used the same recipe for going on 4 years now. Family loves them.
Wonderful to hear! Thank you, Sasha!
these where the and softest cookies ever will use this recipe again tysm!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lilly!
Easiest and Best tasting, not so sweet, cutout cookie recipe! Definitely mu go-to in the future. Thank you
So glad to hear that, Laura! Thank you for sharing.
You need to add a homemade cookie icing recipe. Reference to a bottle icing seemed odd. Should the dough be refrigerated first to keep from spreading? I did, but the recipe didn’t say.
Hi! No, it is not necessary to refrigerate the dough. We use pre-made royal icing for our sugar cookies. They also have kits where you can mix your own ingredients and make it at home but I do not have a recipe for the icing.
The dough is so velvety and smooth and so easy to work with it literally took a few minutes to make about 34 cookie in total some where a bit larger than others! My first sugar cookies and they came out perfect. Mine took about 12 minutes to make as they where thicker and they came out super soft and tasty and not overly sweet! Will continue to make this recipe. Now after 5 hours of cooling it’s time to decorate.
Hi Maria! Thank you for trying my recipe. I’m so glad you loved it.
These taste great and were really simple! Difficult to mess up, which is perfect for me 🙂 Definitely saving this recipe.
Thank you, Patrick! Good to know that this will be added to your saved recipes!
Simple and successful. I’ll be using this recipe again! Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us, Gabriele!
These cookies are delicious! Measuring the flour accurately made for a velvety dough. I loved getting the cookies in the oven without having to chill the dough! This will be my new go-to recipe for cutter cookies!
That’s so great! It sounds like you have a new favorite, Laurie! Thank you for sharing your fantastic review with me!
Does not work well at high altitude, added more milk to try and save the cookie dough
Hi Dawn! This recipe is not written for high-altitude baking. I do not have any experience with high-altitude baking but you may find this article helpful HERE.
I made these tonight. We loved them. Very easy to make.
My husband is a Cookie Monster and he loved them.
I will definitely use this recipe from now on… YUMMY
I’m so glad to hear that, Susie! Thank you for sharing.
I don’t recommend this recipe at all. The dough is the most crumbly dough I’ve ever made. Trying to roll it out was very frustrating. It split all around the edges and when trying to move the cookie from the counter to the cookie sheet they would break and rip. On a positive note, the flavor was decent. Not good, but not bad.
Hi Tina, based on how you described the dough, it sounds like too much flour was added (or not enough butter). Check out our helpful tips on How to measure ingredients for baking for great results every time.
Very easy and delicious sugar cookies. I will be making again . My family loves them
I’m so glad you enjoyed it, Phyllis!
Can you use shortening or margarine if there’s no butter and will it bake fine on just a cookie sheet no paper?
Hi Gina! I haven’t tested it but one of my readers commented on using margarine.
Like others have mentioned I also needed to add 1/4 cup milk to this recipe. Without it the dough was a crumbly mess. I went as far as weighing out things like butter and flour to make sure I didn’t mess this recipe up and this still happened. Thankfully I read the comments before throwing the dough in the trash!
Thank you so much for sharing that with me, Hannah! Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I made the cookies I also had to add 1/4 milk plus 2 teas vanilla They turned out great.
This recipe is perfect!!
I also had to add a half cup of milk like another baker did, but this is the recipe I grew up with.
The only thing I changed was for extract, I used half vanilla and half lemon. (to honor my mother).
Thank you!!!
Sounds good! Thank you for sharing your experience trying out this recipe. We’re glad you enjoyed this!
I just realized it says preheat oven so sounds like you don’t chill prior to baking. Answered my own question!
Hello! About to make this recipe. I’m wondering if you chill your dough for 1-2 prior to rolling/baking? I want to make sure to get this right haha
Hi Megan! No, I do not chill the dough. 🙂 I hope you love this recipe!
These cookies came out a little dry. Tasty, but too dry for my taste.
This was my mother’s recipe. Just made some today. It is the best!
These cookies look delicious! Can you share a great icing recipe for these cookies? I don’t see one linked on this post.
Hi Abby! I don’t have a recipe for icing. We used a pre-made icing kit from the store/amazon.
The easiest cookie icing recipe is… Mix 10x sugar and a little milk until it has the consistency of Elmers glue. Have used this for years.
Will this icing recipe harden on the cookie? Thx and merry Christmas!
I toss together a bunch of confectioner’s sugar with some milk until it looks thick enough. Then stir in just a little karo syrup–that makes it harden into a glaze on the cookies.
for many moons i have always used sugar and have been seeing powdered sugar instead….wondering what the differences is for the cookies
They came out delicious not too soft definitely not too hard just right when you take a bite they crumble in your mouth this is my go to recipe thank you tried so many recipes and this is the best
Thank you for sharing that with us Donna. We’re glad that you loved this recipe!
J
Just made these cookies. They are yummy but I had to add at least 1/4 C of milk to the batter. Way too dry and I used exact measurements.
Natasha can l substitute almond flour in this recipe, thanks
Hi Elizabeth! I have not tested that to advise.
Frosting how do you make so you can stack an frosting don’t smear
Hi Lauri! I put in my notes above that you’ll want to use royal icing for this. Royal icing dries and hardens so it allows you to stack the cookies. I do not have a recipe for homemade royal icing, you can purchase this pre-made royal icing or you can purchase a royal icing mix and make it at home yourself.
I was weary of making cut out cookies with my 3 year old grandson because the process has been so tedious with other recipes. This was not the case with this recipe. These cookies were PERFECT and so easy to make! It will be my go to for sugar cookies in the future.
That’s just awesome! Thank you for sharing your wonderful review, Susan!
Hello:)
How long do these stay nice and soft, how long can I make these in advance?
Hi Mary, please see our ‘Storing Sugar Cookies’ section in the recipes. Yes, these can be made ahead.
I am on vacation without cookie cutters. Is it OK to use this recipe and roll the cookies into balls instead?
Hi Sarah. It would be best to you a glass of some sort instead.
another fantastic recipe! i added cherry flavored emulsion and vanila extract to the batter. my family and friends went nuts. five stars! these are wonderful!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
Hi Lisa! Do you mind sharing how much emulsion you added to the cookie recipe? Thank you!
I just made these for the first time. The dough turned out very easy to work with, and my clover cut outs held their shape. The flavor could be punched up a bit, but I will experiment with that in the future. This one is a keeper.
Thank you so much for sharing that with me, Kelly!
Made these cookies on Christmas with my 9yo daughter. They were easy and such a crowd pleaser! (great tip, as mentioned below, just measure the flour properly). Best recipe we’ve found for sugar cookies – thank you!
That is so sweet. I love to hear when Christmas food memories are made with children. Thank you for sharing that with me.
This is the first time I made sugar cookies that came out so good. I will be using this recipe from now on.
Hi Roxanne, I am so happy to hear that. Thank you and Merry Christmas!
I’ve got the mixture in the fridge right now and hoping that some resting will help it but like other reviewers I’ve had issues with this dough. It crumbled. It is not incorrect measuring or anything like that. It’s too much flour. I’ll see how it rolls out but meh. It’s not looking like this is going to have a good outcome.
Hi Elise, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Thanks for the tip! I may try it again, because the batch I made went into the bin.
I think the other reviews were right; the dough was easy to work with, but they weren’t as sweet as normal sugar cookies. Excessive frosting compensated, but I’d rather enjoy the cookie alone.
Hi Kathryn, 1 cup of sugar for 3 cups of flour is pretty typical for sugar cookies.
I love that these aren’t overly sweet. Baked them for a kid’s birthday party for them to frost. They’re perfect for that.
Hi Carrol! I’m so happy you love it! We don’t like overly sweet desserts either, and I believe we found the perfect balance here. Thank you for your kind review!
Came out perfect. I live in Colorado so a high elevation, cookies often need more flour or they spread out too thin. This recipe was perfect as is and we definitely will be making every year!
That’s just awesome! Thank you for sharing your wonderful review!
These are delish! Perfect sweetness and easy to work with. Great recipe, as always 🙂
Thanks so much, Meg! I’m glad to hear that.
These cookies turned out fantastic! I had to hold myself back from eating too many. I love how easy they were to make with my 5 year old. I substituted vegan butter (dairy allergy in our house) and they still turned out great.
That is the best when kids love what we moms make. That’s so great!
Hey Natasha can I use salted butter (if that’s all I have) and omit the salt? Would that work for these cookies?
Hi Katya, I have made this using unsalted only. I worry it would be too much salt, but it may work, vomiting the salt from the recipe. If you happen to experiment, I would love to know how you like that.
I haven’t made sugar cookies in a long time. These were very easy to make and roll out. I will definitely be using this recipe again.
That’s just awesome! Thank you for sharing your wonderful review!
You did a great job working on this recipe Natasha 🙂 this cookie is sooooo yummy 🙂
Thank you for that lovely compliment!
Frustrating dough, I even put in a bit less flour because I thought 3 cups was way too much, I thought right. This dough was impossible to work with. Also, 10 minutes., perhaps for cookies the size of a quarter, mine took 17 minutes and they’re not very good. For the time I spent making them, for the money I spent on the ingredients I would have been better off just buying them retail somewhere.
I’m sorry to hear that. I haven’t had that experience but I have made these many times so I’m happy to help troubleshoot. First consider if any ingredients were changed or substituted that would affect the balance of wet to dry ingredients. Also, baking for 17 minutes would really dry out the cookies. They should be just barely golden at the edges and bottoms. Don’t wait for them to turn golden on top or they will be dry. Lastly, make sure your oven is preheating correctly. I highly recommend an in-oven thermometer to test that. My own oven says its done preheated when it’s always 25 degrees under.
OMG! Those cookies are the best! Soft and flavourful. Every single thing I do using your recipes turns out perfect! Thank you so much! ❤
That’s so great! It sounds like you have a new favorite, Edyta!
Hi Natasha! Can I add some cocoa powder to a part of the dough to make chocolate sugar cookies?
Hi Karen, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Followed recipe and dough crumbled. Waste of time and ingredients.
Hi Felicia, I’m sorry to hear that. It sounds like maybe too much flour was added? Make sure to measure flour correctly for baking, otherwise, it can be up to 25% too much flour.
These were amazing!! I am gluten free but I’ve been craving a sugar cookie this Christmas. I subbed out my 1:1 GF flour and then followed the recipe exactly. My friends had no clue that these were gluten-free they were so delicious!
That’s just awesome! Thank you for sharing your wonderful review, Jenn!
For your easy sugar cutout cookie recipe should you refrigerate your doe before rolling out?
Hi Mary, this recipe does not require that step! I hope you love it!
Natasha, I’m going to be making 7 dozen of these for a gathering. Would it be ok if I made the dough in advance and kept it in the refrigerator until ready to use?
If so, how many days in advance?
I don’t want to make the dough and freeze it or make the cookies and freeze them. Thank you in advance.
Hi Irina, that will work great to make the dough ahead and refrigerate it. Just make sure it reaches room temperature before you shape your cookies and bake them.
Ooof. I added slightly less than the tbsp (which really seems like a lot!), and we could really taste in the cookies. We definitely did NOT use baking soda by mistake, I bake frequently and know the difference. I suspect this has to be an error. My kids won’t even eat them.
Hi A.J. I’m not sure what else it could be. I’ve made this recipe many times exactly per the recipe and haven’t had that issue. In baking in general, the rule of thumb is 1 tsp of baking powder per cup of flour so 3 tsp = 1 Tbsp.
Hi Natasha,
Can you please share your royal icing recipe to go along with your wonderful cookies?
Hello Mary, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.
Went against my better judgment and stuck with the recipe using a whole tablespoon of baking powder. The cookies tasted horrible from that
Hi Gabrielle, did you use baking soda by mistake? You should not be able to taste the baking powder. Also, I highly recommend buying baking powder that does not contain aluminum. Some people are sensitive to the taste of it and can detect it.
Hi, I made these and they are horrible. Too much Baking Powder in your recipe! I think the 5 star reviews are either bots or people that cannot taste food correctly.
Hi John – did you possibly use baking soda by mistake? Baking soda is 3-4x stronger than baking powder and will ruin these cookies in that quantity. We make these every year and I haven’t had any issues with the quantity of baking powder.
Hi john you probably just leave this wonderful lady and her website alone. The cookies are fantastic and you should keep your thoughts to yourself. 🙂
Hello!! I was thinking of making this with my little cousin and I don’t want anything to go wrong. We can’t use eggs, so is there a substitute for the egg that is just as effective? Or will ignoring the egg be fine? I heard banana is a great substitution but then the cookies will have a banana-y taste. Thank you, otherwise, just reading this is telling me that they’re gonna turn out amazing!
I haven’t tried an egg replacement to substitute for egg in this recipe. If you experiment, let me know how you liked the recipe.
I just made these with my kids and they turned out great! What a wonderful recipe! This will definitely be my go-to from now on! Thanks Natasha!
Wonderful to hear that, Amanda. Thank you for your awesome review! I’m glad you just found a new favorite with this recipe.
I made these for the first time last night. They are buttery and delicious. This dough was the least sticky and easiest to roll out and cut that I have ever made. This will be my sugar cookie recipe from now on!
That’s so great! It sounds like you have a new favorite, Susan!
What do i do if i put all the flour at once? How can I fix it?
Hi Melissa, it would just be more difficult to blend it in. As long as you can get it to blend in (you may need to mix a little longer), it should be ok.
Hey Natasha, I was wondering if you can put the dough for the cookies into the fridge?
Hi Melissa, yes, that will work great to make the dough ahead and refrigerate it. Just make sure it reaches room temperature before you shape your cookies and bake them.
How long can the dough be refrigerated for? Also, how far in advance can I make the cookies for a decorating party? One day sealed tight or longer? Thank you!! These are definitely my favorite go-to sugar cookies Natasha! Thank you for opening your kitchen to us all. 😁
Hi Alla, please see the notes in the recipe on how to store these cookies.
Hi Natasha!
Love your recipes. I want to try this recipe before Christmas to make sure it goes well, but I noticed there is no recipe for the royal icing. Might you have one? Thanks in advance.
Hi Madelene, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.
Can you add almond extract cookies because I have some almond extract and I’ve been reading that it makes sugar cookies more flavorful
Hi Tia, I haven’t tested that yet but I imagine that will be fine. Please share with us how it goes if you try that.
Made the cookies and they were super duper dry. Had to add lots of water but not enough bc after they were cooked still super crumbly and dry. Just out here trying to make mushroom shaped cookies.
Hi Audrey, dry sugar cookies are usually due to overbaking (also make sure you are using conventional oven modes and not convection). These would work fine for a mushroom cutout, but not a 3-d mushroom shape like our Meringue mushrooms (I’m not sure if that’s what you meant).
I followed this exact recipe and they tasted like baking powder. My whole family tried a bite and spat it out. When I was making them I thought a tablespoon of baking powder was a lot as my moms recipe only calls for 1 tea spoon. I don’t know what I could have done wrong because most other reviews have good results
Hi Ashlee, normally you should not be able to taste baking powder (unless way too much was used or sometimes people say they can taste aluminum in it so avoid baking powder with aluminum). I wonder if maybe you accidently used baking soda instead of baking powder. You would be able to taste baking soda if you accidentally used that which is a common mistake. I hope that helps.
Hi Natasha, I love this recipe, but I use 1 tsp baking powder. The recipe above says 1 Tbsp baking powder! Too much, surely? It’s no wonder Ashlee and family spat out the sugar cookie if it tasted of baking powder. 😜
I had this issue with any recipe I made using baking powder for a while. Check your container of baking powder to see if there are small balls or clumps of baking powder formed. If there are, run your baking powder through a sifter and break up all the clumps. This fixed it for me!
Please check if you’re using US standard sizes. In some cultures like India, tablespoon equals 5 times US standard tablespoon.
I made these sugar cookies today and they were so delicious! They baked without spread and were soft on the inside with a little crunch along the edges. I’ve made many many sugar cookie recipes, and this one BY FAR surpasses the, all! Thank you…I love your site and your videos!
You’re welcome! I’m so happy you enjoyed it, Ronda!
Hello! I have a question:
I have seen 3 ingredient recipes for sugar cookies; they exclude the baking powder, egg, & keep the vanilla optional. What do these changes do to the cookies? I’m looking for ones that a chewy or soft rather than crispy.
Hi Rebecca, these are not chewy but they will be soft if they are baked for less time.
Hey there Natasha
The sugar cookies turned out amazing!!
But since the batter makes so many cookies is there a way maybe to freeze them and then bake them some other time?
Hi Amreen, I answer that question actually in the recipe. Check out the portion, How to Freeze Sugar Cookie Dough.
When will the recipe for the royal icing be up?
Hi Viviana, I don’t have it on my website yet but here is a royal icing recipe from my friend Sally.
Ur the best non stop cooking every minute baking cooking thank u for recipes
You’re welcome, Rita! I’m so glad you’re enjoying our recipes.
WOULD LOVE ROYAL ICING RECIPE FOR COOKIES
Thank you for that suggestion! We have it on our to-do list!
Hi I made these cookies exactly like the recipe and when I started to roll them out it started to rip in Stick on my rolling pin and every time I try to pick him up from the silicone mat they were ripping I don’t know what I’m doing wrong?
Hi Donna, I wonder if it’s too much flour – check out our post on measuring ingredients for baking which may help. If the dough is dry, it may be excess flour. If it’s too sticky, you may need to dust your surface with some flour.
My dough was crumbling apart and I didn’t even use all the flower it called for
Great !
Fantastic recipe & instructions-first time I have enjoyed making sugar cookies-so easy & come out looking perfect! Have made them 3 times since Christmas! I really appreciated the hint about rolling out on the parchment paper & then putting them in the pan!!! Thank you💕
You’re welcome, Linda! Thank you for your great feedback.
Absolutely love this recipe! Thank you so much 😊 I was always frustrated with sugar cookies and your recipe is perfect!!
Thank you so much for sharing that with me, Hope. I’m happy you enjoyed this recipe.
These cookies turned out delicious! They will be my go to sugar cookie recipe! I just made it today with my 3 yr old and both enjoyed them 🙂 I made them with this recipe for royal icing, which I really liked as well! https://cooking.nytimes.com/recipes/1017887-royal-icing
Thank you for sharing that wonderful review with us, Mary! I’m happy you enjoyed this recipe!