What would you choose for dessert; a sugar cookie or a slice of chocolate cake? If you’re anything like me and those two items were in your home, the sugar cookies would be hanging around long after the chocolate cake was polished off.
Don’t get me wrong, I do like sugar cookies, but love them… Not so much. But trying to decorate chocolate cake to give as gifts – that wouldn’t work as well as sugar cookies do. Which leads me to the reason why I’m writing this post today – I’ve come up with a sugar cookie recipe by playing around with some favorite recipes. It’s definitely tasty, although it’s still not in the ‘chocolate cake’ category. If you try it out I’d love to hear what you think in the comment section below.
Before I get to the recipe, let me share a little introduction to the ‘Polar Bear Parade’ cookies with you.
When I saw this ribbon months ago at Michael’s Craft Store I just knew I had to make a cookie version of it. Pretty colors, a simple shape and such a cute little polar bear.
These were finished before Christmas, but I wasn’t able to post them in time. If you’d like to create these, you could make just the polar bear or substitute another object for the gift instead. It’d be a nice winter-themed cookie I think. The ribbon is probably on sale now too!
I used the KopyKake drawing projector to help me draw the image (believe me – I need it!), but you might be able to freehand as it’s a fairly simple shape.
Some of these are made of a new gingerbread recipe I found on-line, but I wasn’t entirely happy with the results (taste).
As I mentioned earlier, I’ve been playing around with some of my ‘go-to’ sugar cookie recipes – a few of the main ones being Peggy Porschen’sand the NFSC (No Fail Sugar Cookie) recipe (from cakecentral.com), to come up with my own combination. The latter two are still favourites for me, but now I’ve got a third choice. This is what I’ve come up with (please also see notes at the bottom of the recipe):
Sugar Cookie Recipe
Sugar Cut Out Cookie Recipe
Ingredients
- 2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 3 tsp vanilla extract *or seeds from 1 vanilla bean
- 5 cups all-purpose flour
- 1 tsp baking powder *take this out if you don't want your cookies to spread
- 1 tsp salt
Instructions
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add liquid vanilla extract. Stir briefly. Alternatively, cut open your vanilla bean and scrape the seeds out. Add to mixing bowl and stir.
- Sift your dry ingredients together. (Flour, baking powder and salt).
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate!
Notes
A few notes about the recipe (also listed in recipe):
These have already been included in the recipe above, but just in case you didn’t see them, they are important to read, so I’ve included them again.
*Butter – The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking. If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better.
*Amount of Butter – I’ve noticed some people who’ve tried the recipe who live in a warmer climate have trouble with 2.5 cups butter, and although the extra 1/2 cup butter taste is nice, to make the dough easier to work with in any climate, I edited the recipe to say only 2 cups of butter. The printable version is uneditable, so still says 2.5 cups of butter.
*Baking powder – I hardly use any baking powder in my recipe because the dough will spread and rise more during baking, thereby making the shape of the cookie less crisp. The only time I use it now, is if I’m just making round shortbread cookies and I don’t care about the cookies spreading.
*Chill your dough if it gets too soft work with. It’s a softer, sometimes sticky dough (depending on your environment as well), but in my humble opinion, makes up for it in taste.
*Read these tips here on stopping dough from spreading.
*Added May 19th, 2019 – Clarification – the sugar used for the cookies is granulated sugar not icing sugar or confectioner’s sugar.
I’ll do an in-depth tutorial with pictures on making the sugar cookie dough in a future post.
Hope you enjoy this recipe!
xo,
Marian
Cresmay says
Hello!
I love your site and have learned so much!
I would like to prepare the dough ahead of time for a party. Would you recommend freezing the cookies raw or freezing them baked?
Thank you!
marian says
Hi Cresmay,
I freeze mine baked as I don’t have a large freezer and they’re easier to store. Both are fine options!
Gleeza says
I just love your blog!! And I thank you for all your recipes and tips! I shared your page with a “few” friends! Thank you again!!
Jenny says
Hey:)) love your blog!!
i have a question do you just speak english?
thank you <3
marian says
Hi Gleeza, thank you! xo
Hi Jenny, I also speak Swiss-German (German), and a little French and Spanish.
Maria Angélica Roche says
Hi, I live in ecuador, i made the recipe but i leave it in the fridge for an hour and it is to much sticky and no shape can be done, do you have the video of how to or somthing? how the dough have to be or something
marian says
Hi Maria,
If it’s warm and/or humid where you are, try putting it in the freezer for minimum one hour and then work with the dough. Unfortunately, if it’s warm etc., you may have to keep putting it in the freezer. xo
Maria Angelica says
It work i put then in the fridge a little longer (overnight), then roll in flour, cut the cookie and put it in thw fridge again, then take them out directly to the oven, it hold its shape and males easier to work with…. Perfect
marian says
That’s great to hear, Maria!
Rachel says
Hi Marian,
I love your blog, and it has taught me so much. I was wondering what you roll your dough out too? (1/4 inch ect.)
Thank you.
marian says
HI Rachel, it varies, honestly, according to how thick or thin I’d like to roll them out. If I had to choose an average, about 3/4 of a cm.
Ann says
Hi! Do you have a recipe for small quantity?
marian says
Hi Ann,
You can halve this recipe no problem.
Arionna says
Hi Marian,
First of all thank you for sharing your passion and talent with us all! I was wondering approx how many cookies does this recipe make? I have 200 cookies to make. Approx 2-2.5 in per cookie.
Thanks for your time!
marian says
Hi Arionna,
Approx. 40 cookies that size. xo
Destiny says
Hello!
I saw on instagram that someone used your recipe to make chocolate sugar cookies… I was wondering how much dutch cocoa powder should be used using your previous measurements?
I love the sugar cookie recipe and I want to attempt the chocolate sugar cookie also.
Help please!
-Destiny
marian says
Hi Destiny,
I’ll be posting my chocolate cookie recipe soon (with a little fine tuning), but for now, reduce flour to 4 cups, use 1 1/4 cup sifted cocoa. Happy baking! xo
Aly says
How well do you think this recipe will work as an alternative to gingerbread for making houses?
My family doesn’t really like Gingerbread but we want to let the kids make gingerbread houses.
Also does the stained glass technique work well with this?
marian says
Hi Aly,
Yes, it will work as an alternative to gingerbread. Bake it so that the edges are golden brown and the middle no longer looks wet. It’s better to bake it longer so that it’s a little harder and more sturdy.
The stained glass technique works well with this too.
Have fun!
heather foote says
I made these cookies and used the royal icing recipe too. I made them for a bake sale fund raiser I had for my dog who has bone cancer and needs surgery right away. I packaged them individually and they looked beautiful. They sold like hot cakes and everyone raved about the cookies and how good they were. I have sent several friends to your site as I was very impressed with how easy they were and how many cookies I got out of one batch. The decorating took more time (obviously) but the icing came out perfect! I bake all the time but this was the 1st for flooding the cookie (I have always wondered how the icing was so smooth) it came out great! These are for sure on my Christmas cookie list. Thanks so much for sharing and your web site is SUPER cute! 🙂
marian says
Yay! So glad to hear that, Heather! Thanks for your kind comment!
Karen says
Hi.
This will be a first time for me to make cookies. Not sure if this was asked before but how thick or thin are we to roll out the cookie dough?
Karen
Anita says
I was wondering after I glace the cookies, how long will they keep without refrigerating? I plan to give them as christmas presents and want to put them in tin boxes or something, but not sure if they will spoil.
Thanks!
Anita says
Also, is there any natural food coloring alternatives that you used?
Thanks!
Jesica says
Hi Mariam!
Congratulations for your blog, it is great! And thank you so much for sharing your recipes and for the many ideas and tips.
I made the cookies and the sugar icing. The cookies are delicious and the sugar icing came out perfect at the first time.
The cookies are very taste and I did decorate with great results, but the only problem that I had is the air at the back of the cookie. I did as the recipe said but I had the air (or buble) the two time I made it. I will keep trying because I really love them. Thanks!
Keri says
Hi Marian,
I had a question about freezing the dough. Can I?
I’m planning on making 3 batches for a cookie party in late Dec. I’d like to pre-make the dough. How long can I refrigerate the dough for? Or is it better/can I freeze it?
If I can freeze, how long should it defrost after freezing?
Thank you! Love your blog!!
Michelle C. says
I tried your cookie recipe back in October, I love it! Best recipe ever. I’m making it again today and I will be using it for the cookies I make for my friends wedding. Thank you 🙂
Molly says
How do you store your cookies after you have put on the first layer of icing?
Amber says
Any tips or ideas for adjusting this recipe for high altitude? Thanks so much!!
Allison Southerland says
You are now my GO TO site for anything ‘COOKIE’!! I found your site from a link yesterday. Absolutely love your ideas, explanations, and yummy looking cookies. Thanks for being there~!
Veronica C. says
Hello Marian,
I live in the Mile High City. Would you recommend me altering the recipe due to the elevation here?
Thanks,
Veronica C.
marian says
Hi Veronica,
I’m sorry, I haven’t tried it in a higher altitude, but I’m wondering if google will help you find a few general tips? Sorry I’m not more helpful than this!
Khy says
Hi
I tried making this recipe but my cookie dough stayed at a cake batter like consistency. I had it in the fridge for hours but it didn’t change.
What could I have done wrong?? 🙁
Khy says
Hi
I thought I posted this, so sorry for double up if it happens, I made this cookie recipe but mine stayed at a cake batter like consitancey. I had it in the fridge for hours but it didn’t help.
What could I have done wrong??
marian says
Hi Khy,
It sounds like your measurements were off. This dough is a bit sticky, but not at all the consistency of a cake batter. Perhaps double check your measurements and the ingredients. xo
Monika says
Hi Mariann,
Today i will make the cookies i just wanna make sure
2 1/2 cup butter is 5 stick butter.
I love your web site.I using your royal icing recipe it is amazing!!!
I tried so many but this is the NUMBER 1!!!!!
Never ever gonna use other recipe!!!!
Best Regard
Monika
marian says
Hi Monika,
Yes, that’s right!
Glad you like the recipe! xo
Katie says
Hello! I’m looking forward to making this recipe. My question for you is, how far ahead can I make and freeze these?
marian says
Hi Katie,
Here’s a shelf life of cookies post for you:
https://sweetopia.net/2012/02/how-long-do-decorated-cookies-stay-fresh-what-is-the-shelf-life-of-decorated-cookies/
You can easily freeze undecorated ones, yes.
Here’s a post on freezing decorated cookies:
https://sweetopia.net/2011/03/freezing-decorated-cookies/
Sumeyra says
Hello
First you’d like to say that I follow with pleasure and curiosity.
I’m trying recipes at home, but there’s something I want to ask.
How do you maintain to remain fresh cookies, royal icing is exposed during the first day I made cookies softens loses freshness.
Your help is requested.
Thank you.
marian says
Hi Sumeyra,
It sounds like you live in a humid environment, if your cookies are going soft while they dry. Put a dehumidifier on in the room and here’s a post for you if you like:
https://sweetopia.net/2012/01/video-how-to-dry-cookies-decorated-with-royal-icing/
as says
Was wondering I make my royal icing without cream of tarter and like the taste do you think it’s better to add the starter to my recipe if I’ve been using the one I have already for years? What’s the con for not using and pro for using! Thanks again
as says
By the way I love your work
marian says
Thanks As!
The cream of tartar helps stabilize the icing /helps it set up. It’s still okay if you don’t add it to the recipe though. I use lots when I make a gingerbread royal icing to help it stiffen up more.
Heide M. says
Your cookies are so cute and clever. Thanks for posting this recipe.
cookiebakers says
How many cookies does this recipe make?
marian says
It makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.
Alex says
Hi, I’m planning to make these cookies for Christmas Eve, instead of the usual gingerbread. My dad loves sugar cookies but I just like to have a shape to decorate – thats why I need a cookie to hold it’s shape. BUT, anyway how many cookies does this recipe make? I don’t need very many, probably around 2 dozen. Thanks.
Natasha says
Hello, we are making Santa cookies and a need a much smaller recipe for about 20 cookies. Could you help please. I am not good at half this and that. Thanks so much.
Sophia says
Hi there!
Was about to tackle sugar cookies for the first time for my sons second birthday! I LOVE your cookies/ideas you are so incredibly talented! I wanted to follow your sugar cookie reciepe and was wondering is the paddle attachment for the mixer a must?? Can I use my regular mixer attachment?
Thank you in advance for your help!
Omotayo says
Hi Marian, love your blog, I’ve suscribed to your newsletters since 2013 but haven’t received a single one. Have checked all folders (spam, trash) but haven’t seen any.
Maegan says
I was wondering, how many cookies does this recipe usually make?
S says
Hello Marian, I’ve tried to find a perfect sugar cookie recipe for the past two years and honestly your cookies taste the absolute best! i think it because you use more butter, less flour compared to most other cookies recipes out there. only one problem – the reason i keep trying other recipes is because i can’t seem to get your recipe down perfect. it’s very inconsistent for me – sometimes it’s great, sometimes the cookies spread like crazy and end up a weird, floppy mess, and sometimes two cookies cut the same size will be completely different in size when they come out. I’ve tried everything, and followed all your tips. however when researching about butter temperature in sugar cookies i read that butter is supposed to be left cold somewhat, leaves an imprint when pressed but still pretty stiff to the touch. however your recipe calls for soft butter left out from the night before. if i leave my butter out that long it becomes super duper soft and almost watery once it starts getting mixed in the mixer. is this the correct consistency? What would happen if I used cold butter in the recipe and can you explain why you specified that the butter has to be much warmer than usual? I use grade AA butter so i don’t think it’s the water content in the butter. thank you and your response will be so much appreciated.
CR says
Awesome. How thick do you roll your cookie dough?
Amanda S says
Hi Marian, How many cookies (approx.) does this recipe make? Im about to make this recipe with a 4″ cookie cutter and was just wondering how many 1 batch makes. Thanks so much!!
Stephanie says
Yes I am curious about this as well!
marian says
Hi Amanda and Stefanie,
It makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.