The best way to prepare and cut out sugar cookie dough

Don’t get discouraged – If the final dough looks too crumbly straight from the mixer, don’t be alarmed! Use a rubber spatula to combine any bits of dry ingredients that may rest at the bottom of the bowl, and this step should bring the dough together.

If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you can, measure the flour with a food scale. If there’s too much flour, the cookies will turn out dry and they will not spread. It’s the number one reason why most recipes fail, especially for cookies.

Properly measure the flour – I say this in every post, and for good reason.

But if you’re in a rush, you can also place the butter in the stand mixer and mix the butter on medium-high speed until it softens and smooths out. To prevent this from happening, allow the butter to sit out at room temperature for about an hour before starting. If it’s too soft, the dough will be too sticky. If it’s too cold, the dough will be too crumbly.

Room temperature butter – It’s very important that the butter is at the right temperature.

Follow these tips and your cookies will turn out perfect:

But there are also a couple things that can go wrong during the process. It requires really basic ingredients and only a few steps. Sugar cookie dough is one of the easiest cookie doughs to make. This is to make room for the tiny little air pockets inside that helps make these cookies so soft and delicious. The cookies will definitely still hold its intended shape and look completely recognizable, but they will grow just a touch. I mean have you ever had a snickerdoodle that wasn’t perfectly soft?īut in order to get that soft texture, the trade off is a very slight change in size when baked. Cream of tartar is commonly used in snickerdoodle cookies for that exact reason. Combined with baking soda, theses two react to bring you a sugar cookie that’s soft and tender. The other secret to these cookies is the use of cream of tartar. It’s subtle, but you can definitely tell a difference when it’s not there. While vanilla is typical, the hint of sweet almond adds a unique flavor that works so well in these sugar cookies. These cookies are made with both vanilla and almond extract. They’re sweet, but not overwhelming, and have a unique flavor that makes them simply irresistible.

That’s why I made it my mission to create a sugar cookie that ticked both boxes – one that had that soft and smooth texture but still held its shape when baked. Have you ever bit into a sugar cookie and wished it wasn’t so tough or gritty? I know I’ve had my fair share of sugar cookies that LOOK pretty, but just don’t stack up to my taste standards.

No spread sugar cookie recipes