Never-Fail Cut Out Sugar Cookie Recipe
If you’re looking for a perfect cut-out sugar cookie recipe, well…you’ve found it.
For so many years, I tried and tried (but failed) to make cut-out cookies like all those other moms. I couldn’t even get mine to release from the surface after rolling it out. Heck, even rolling it out was a challenge!
Enter my friend, Angie. Angie with her perfect cookies. My life-saving friend, Angie, btw, but that’s a story for another post.
She gave me her grandmother’s recipe for cut-out sugar cookies, and it was a total game-changer for me. Disclosure: This post contains affiliate links for your convenience. Read my full disclosure policy here for more details. As an Amazon Affiliate I earn from qualifying purchases.
Now, remember, this was all before the internet existed, so although you can google “sugar cookie” nowadays and get instant results, it wasn’t so back then.
Fast forward a few decades and I’m now a self-proclaimed sugar cookie guru. I want you, too, to be able to experience the FUN of cookies! So, in this post, and those to follow, let me walk you through the steps to the
PERFECT SUGAR COOKIE!
For today’s post, let’s start with the recipe. You can also get access to ALL my recipes in the FREE Resource Library by filling out the form at the bottom of this post.
First, let’s talk about some things you may have noticed that are different from what you expected.
I don’t use baking powder because it makes the cookies spread more than I’d like. I like the crisp shapes I get when it is omitted.
Although other recipes call for room temperature butter, I use it COLD. It creams better for me.
And while we’re talking about butter, use REAL butter! Not margarine, not oleo.
I don’t chill the dough! How awesome is that! One less step in the cookie process.
By rolling between silicone or parchment, you use waaaayyy less additional flour, such as on the rolling pin. This makes for a far better cookie! I prefer the silicone over the parchment because you don’t need any additional flour at all! This is the one I use. And it comes with rolling guides. Sweet! By adding NO additional flour, I’m able to reroll the dough scraps over and over, without losing any of the tenderness of the cookie.
See all that extra flour you have to use when you don’t use silicone or parchment? That extra flour is what makes cookies tough.
Compare that to the very little flour used here.
More sweetness about this dough:
- It can be frozen
- It can be doubled easily
- the cookie can be frozen, decorated or undecorated!
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