My Cake School

Cake Tutorials & Recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Login
  • home
  • Videos
    • The Basics
    • Buttercream Techniques
    • Carved/3D
    • Chocolate Techniques
    • Cupcake, Cake Pop, etc. Methods
    • Gum Paste & Fondant
    • Themes and Occasions
    • See All Videos
  • Shop
    • Miscellaneous Cake Decorating Supplies
    • Kitchen Appliances
    • Chocolate and Candy Making
    • Fondant and Gum Paste
    • Piping Tips
    • Molds, Mats, Embossers, and Cutters
    • Cookbooks
    • Dusts and Sprays
    • Pantry Items
    • Bakeware and Tools
    • Sprinkles and Candy
  • Free Tutorials
  • forums
  • recipes
    • Cakes and Cupcakes
    • Fillings
    • Fondant/Gumpaste
    • Frostings and Glazes
    • Miscellaneous
  • contact
  • join

Sugar Cookies

September 28, 2010 By Melissa D. 30 Comments

16 shares
  • Share
  • Tweet

Sugar Cookies

3 cups (1 lb) All Pupose Flour

1 tsp baking powder

1/2 tsp. salt

1/2 lb (2 sticks) unsalted butter, room temp

1 cup granulated sugar

1 large egg, room temp

1 tsp vanilla extract

Parchment Paper

Preheat oven to 350 degrees

Put 3 cups flour in a separate bowl with the 1tsp. baking powder 1/2 tsp. salt, and whisk by hand for 30 seconds to blend.

Cream the butter in your electric mixing bowl then add the 1 c. sugar and 1 tsp vanilla, mix until  light and fluffy.  Add the egg and blend.  Add the flour mixture gradually and blend — dough will be stiff.

Take the dough out of the bowl and knead with your hands 1 minute.  You can roll the dough now or if you think it is too soft, put in a plastic bag and refrigerate for 10 min.  I like to work with about 1/4 of the dough at a time.

Roll the cookie dough between 2 sheets of parchment paper.  Roll the dough to about 1/4 inch thickness (thicker if you are making cookies on a stick). Cut your cookies while still on the parchment paper — do not try to lift the cookies off yet.  Place the parchment paper with cookies onto a baking sheet and refrigerate or put into the freezer for maybe 5 minutes.  This step will allow you to pull away the excess dough.  The cookies will now hold their shape when you are transferring them to bake.  Bake 8 – 10 minutes, checking at the 8 minute time.  Take out when just beginning to brown around the edges.  Let cool a short while in the pan.

The cookies can be frozen and the recipe can be doubled

This recipe makes 2/1/2 dozen 3 inch cookies

* The cookies can be placed close together because they spread very little.

*Updated 12/17: Every now and then we get a request for an a sugar cookie video tutorial that we made years ago and later removed. I’m posting it here for anyone who’d like to see this recipe in action — and the very basics of sugar cookie decorating ;0) –

[fvplayer src=”https://vimeo.com/247526337″ splash=”https://i.vimeocdn.com/video/672804030_1920x1440.jpg?r=pad” caption=”Sugar-Cookie-Video”]

alternate video format:

No related posts.

Filed Under: Miscellaneous, Recipes

« Nursery Rhyme Cupcakes!
Cake with a Frosted Lid!~ Blog Tutorial »

Comments

  1. Ansa Hogan November 17, 2011 at 9:23 am

    Can the dough be frozen? and if so, for how long?
    ansa

    Reply
  2. BeBe November 20, 2011 at 8:00 pm

    Yes, the dough can be frozen for at least a month, probably longer.

    Reply
  3. Wendy Ross November 30, 2011 at 12:12 am

    I’ve made this recipe and it’s very good. 8 minutes and they’re done. :)

    Reply
  4. Stacy Brown December 10, 2011 at 1:40 pm

    This is THE perfect recipe! I’ve tried so many variations and have had to tweak the dough to get the right consistency. Since I teach junior high, this recipe is easy for kids to follow and they will have great success with cutting out fun shapes and not get discouraged. I will get the parchment paper, too, as they tend to over flour and make a huge mess that isn’t too fun to clean. Your site is a God send, Melissa!

    Reply
  5. Rachelle Lopez January 14, 2012 at 10:24 am

    I was just wondering after the cookies are baked, decorated and packaged, how long do they last? I want to make some valentine cookie bouquets but I’ll need to make them at least a week ahead.

    Reply
  6. smeggiec February 6, 2012 at 11:38 pm

    I have never made these a week in advance of a function, but have eaten “leftovers” a week later, and they’re still pretty good (especially if you keep them in an airtight container). Best recipe for shaped cookies, and delicious! I use with the “fake” royal icing of caro/milk/powdered sugar/extract. I get complements every time i make them. Just good easy cookies. Bakes up so well. I do add a pinch of salt sometimes, as I bake with unsalted butter. Thanks for the recipe !

    Reply
  7. Jessica Scanlan May 10, 2012 at 12:13 am

    LOVE this recipe!!! I too have tried so many recipes and they spread so much but these keep their shape perfectly!!!

    Reply
  8. BeBe September 24, 2012 at 10:58 pm

    Hi Eve, the dough is stiff….it is kneaded for only a minute. If it gets too soft you can put into the refrigerator for about 10 minutes. I work with about 1/4 of the recipe at a time as I roll it between two sheets of parchment paper. It does get very soft as you work with it. You will need to cut out while still on the parchment paper and refrigerate until they firm up then you can pull away the excess dough.

    Reply
  9. Pam Mackinnon November 21, 2012 at 4:41 am

    Help! I’ve spent 2 days making cookies (love your recipe) and decorating them with fondant. Left them out for the fondant to dry but now my lovely crisp cookies are soft. What did I do wrong?

    Reply
  10. Janice Barnes February 1, 2013 at 4:44 pm

    It does not say if you are to spray the pan with Pam or another oil before you put the cookies on to bake…are you suppose to?

    Reply
  11. BeBe February 2, 2013 at 11:12 pm

    Hi Janice, we bake our cookies on parchment paper, but you could use your preferred method. If you bake on a non-stick baking sheet you would need very little spray, if any.
    Melissa has a video on making these cookies, here is a link if you would like to see it, https://www.mycakeschool.com/video-tutorials/sugar-cookies-with-royal/

    Reply
  12. eva rivera March 4, 2013 at 2:40 pm

    How long in advance can I make these cookies today is Monday and I need them for Saturday but I also have to make a large cake with this order.

    Reply
  13. BeBe March 5, 2013 at 11:22 pm

    Hi Eva, here is a link to Bake at 350, one of the online cookie experts with her step by step to freezing decorated cookies.

    http://bakeat350.blogspot.com/2012/05/yes-you-can-freeze-decorated.html

    Your cookies are due Sat. If you bake and decorate now, I think they will still be fresh on Saturday without freezing. The royal icing seals the cookies and helps to keep fresh. Just let they dry 24 hours before bagging ( if you plan to bag individually). Or keep in air tight container with wax paper between cookies.

    Reply
  14. EliGaddie June 23, 2013 at 1:51 pm

    does anybody know how many days in advance i can make my cookie dough,i have to make like 300 cookies for my nieces quinceanera,her b-day is next month the 13th…..
    thanks.

    Reply
  15. mrstucker1010 February 9, 2014 at 5:43 pm

    Help! Made the dough and it’s cracking when being rolled and I tried it colder and warmer nothing helps what did I do wrong??

    Reply
  16. BeBe February 9, 2014 at 8:02 pm

    Hi Mrstucker, Do you think you might have added too much flour…..excess flour will give you dry and crumbly cookie dough. I would try adding maybe a tablespoon of water and kneading that into the dough, hopefully that will help. Becoming too soft is more of a problem with this recipe that too dry. I only work with about 1/4 of the dough at a time because it becomes soft.
    Good luck, don’t give up

    Reply
  17. April Bowen February 5, 2015 at 9:35 am

    Have you experimented with turning these into chocolate sugar cookies? I’d love to try a chocolate version for Valentine’s cookies, but not sure how much chocolate to add. I love this recipe, they turn out perfect every time! Thank you!

    Reply
  18. Pam March 4, 2015 at 11:08 am

    Do you have a recipe for chocolate sugar cookies? I have to make 2 dozen chocolate cookies for my Grandson’s birthday party. Thank you!

    Reply
  19. Melissa Diamond March 6, 2015 at 11:11 pm

    Hi Pam, We do not have a chocolate sugar cookie recipe. We like sweetopia’s cookie site, you might like to give her chocolate sugar cookie a try, http://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/

    Reply
  20. Karen Merritt March 9, 2015 at 12:56 am

    If I want a citrus flavored cookie, do I just add a little extract or flavored oil?

    Reply
  21. Angela Gray December 15, 2017 at 1:17 pm

    I’m trying to find the video tutorial of Melissa making these sugar cookies that BeBe mentioned. The link is not working. I know it’s been 5 yrs but was hoping to view it.

    Reply
  22. Melissa Diamond December 15, 2017 at 1:38 pm

    Hi Angela, yes this one’s an oldie from 2010! ;0) We had taken the video down probably a year or so ago since we rarely work with sugar cookies but I’ve just posted it so that you can see the recipe in action and the basics of cookie decorating. I hope this helps!

    Reply
  23. Angela Gray December 15, 2017 at 2:04 pm

    Thanks so much!

    Reply
  24. Mariam Al jamil September 18, 2018 at 2:54 am

    Hi can you give the ingredients in grams please

    Reply
  25. Mariam Al jamil November 13, 2018 at 5:58 am

    Please reply to above message

    Reply
  26. Mariam Al jamil November 13, 2018 at 5:58 am

    Sugar cookies ingredients in grams please not cups

    Reply
  27. Takudzwa September 25, 2019 at 3:03 am

    What do I use if I so not have all purpose flour, is it the equivalent of plain flour?

    Reply
  28. BeBe September 25, 2019 at 11:57 am

    Hi Takudzwa, If you are in the UK, plain flour is the same as all purpose flour in the US

    Reply
  29. Josie Sy October 26, 2019 at 11:27 am

    Can I make these cookies w almond flour and use swerve as a sugar substitute? Looking for a cookie recipe that all my family can consume. Thank you for your time

    Reply
  30. BeBe October 26, 2019 at 2:04 pm

    Hi Josie, We have not tried that variation of the recipe so I cannot give an answer as to the outcome. Click on the link below to a almond flour cookie recipe I found online. In the comments below the recipe she states that swerve sugar substitute is good for baking. Hope it works for you

    https://meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

You can click here to Subscribe without commenting

Add a picture

Melissa Diamond Meet MelissaWelcome! We'd love for you to check out our free cake tutorials & recipes, or join our site for online access to hundreds of videos and more!

Read More

The Perfect Gift

  • Lemon Buttermilk Cake {A Scratch Recipe}

    Lemon Buttermilk Cake {A Scratch Recipe}
  • Sweet Balloons Cake

    Sweet Balloons Cake
  • White Chocolate Coconut Cake

    White Chocolate Coconut Cake
  • Striped Buttercream Panels Cake

    Striped Buttercream Panels Cake
  • Lemon Coconut Cake with Lemon Curd Filling

    Lemon Coconut Cake with Lemon Curd Filling
  • Milk Chocolate Cake

    Milk Chocolate Cake
  • Buttercream Tulip Cake

    Buttercream Tulip Cake
  • Flamingo Ruffle Cake- A Cake Decorating Video Tutorial

    Flamingo Ruffle Cake- A Cake Decorating Video Tutorial
  • 50+ of the BEST Cake Recipes for Spring and Summer

    50+ of the BEST Cake Recipes for Spring and Summer
  • Lemon Cake {A Scratch Recipe}

    Lemon Cake {A Scratch Recipe}
Facebook Instagram Pinterest Twitter RSS
Login
Melissa Diamond Meet MelissaWelcome! We'd love for you to check out our free cake tutorials & recipes, or join our site for online access to hundreds of videos and more!

Read More

Your Favorites

  • Your favorites will be here.
  • home
  • free tutorials
  • videos
  • recipes
  • contact
  • join
  • login
  • home
  • free tutorials
  • videos
  • recipes
  • contact
  • join
  • login

Copyright © 2022 My Cake School. Melissa Diamond. All rights reserved | Terms and Conditions | Privacy Policy