Sugar Cookie Recipe for Cookie Cutters

Comments

Anonymous - February 12, 2024

Bubbles in dough are typically the result of overworking the dough. If you find that the cookies you roll out the first time don’t bubble, but the ones that you roll out with that same dough on the fourth or fifth time do, that could be your answer. In the meantime, you can use a flat spatula or the flat bottom of a large measuring cup to gently press down the bubbles on your cookies that are fresh from the oven.

Caleen - February 9, 2024

I’m thinking of trying these for Valentine’s as a treat for my family and 2 little ones I babysit. Could I add a couple of drops of red food coloring to make them pinkish/red without changing the texture?
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The Cookie Countess replied:
Absolutely!

Noemí Smith - February 5, 2024

Can’t wait to try this recipe 💓

ZuZu - December 23, 2023

I’m not a baker, however this has been the best sugar cookie recipe to make and eat! I don’t bake much and have always been on the search for something easy and tasteful and I believe I found it. I must share. Thank you!

Leslie - December 19, 2023

Can you use lemon flavoring instead of zest if you’re in a pinch & thats all that you have on hand?
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The Cookie Countess replied:
Sure!

Autumn - December 18, 2023

I made yet another 5 batches of these. I always add the lemon zest and a splash of almond extract. They taste so good you don’t really need icing because they’re so flavorful, already! My family absolutely loves these cookies.
Merry Christmas ❤️🫶

Sara Collins - December 18, 2023

Help!!! Just made a batch, followed the recipe exactly but they spread out really bad. What can I do to fix it? I live in coastal NC and I know sometimes elevation and weather can affect the outcome. Suggestions?
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The Cookie Countess replied:
Hi Sara! If you used Hillary’s recipe, it could be that your butter was too soft; overly-softened butter can definitely cause spread. You can also pop your trays in the fridge or freezer for a bit before baking to try to firm everything up. You don’t generally need this step with this particular recipe, but worth trying if you are struggling. I would also just triple check your measurements—you don’t know how often someone accidentally adds too much or too little of something, and it can really have a drastic effect on the results! Good luck!

Jill Miller - December 18, 2023

Hi
I have a sugar cookie recipe that I love! After the second rolling out, my cookies puff UP!! I don’t want to throw dough away bc I have a small cookie business in my home. The recipe contains baking powder, baking soda and sour cream. I really hope you can help me! I love the taste of my cookies but, this problem is driving me crazy!
Thank you, jill
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The Cookie Countess replied:
Hi Jill! It’s likely the baking powder that is creating that puff (think “P”uff for powder, and “S”pread for soda). You could either eliminate the powder entirely or adjust the amount, and see what happens. Good luck!

Kathlynn - October 13, 2023

I’ve tried a few cookie recipes and this has to be the one with the best results! I have little to no spread! I did use 2 teaspoons of baking powder. I may try 2.5 tsps next time and see the difference. These cookies are a nice soft bike and just the right amount of sweetness!

Alyssa - July 31, 2023

These cookies are excellent! I did just a half batch so I could test out the custom cookie cutter I had made. I zested half a lemon but couldn’t taste too much of it so I’ll do a full lemon on my next batch. I used a dark metal pan and a light metal pan with parchment paper, both at 12 minutes. The light pan batch turned out perfect…just the right amount of softness. The cookies held the shape of the cutter perfectly! Thank you for this easy recipe.