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Best Rolled Sugar Cookies

Confession: Rolling out cookie dough takes effort. Anybody with me?

I’ve tried countless sugar cookie recipes.
They were gooey.
I’ve let dough sit in the fridge over night.
Still gooey.
I’ve added flour. Then more flour.
I’ve added too much flour.
After I insert the cookie cutter, too much dough pulls away and the cookie loses its intended shape.

Add a 2-year-old to the mix and we’re just having a rip roaring time.

Here’s my quick solution:

I roll out the dough to a nice consistency. (Go thin if you like thin. Stay thick of you like thick.) Then, we use the cookie cutters to create the pattern.

After baking, I immediately take the cookie cutters and “cut” out each cookie. By pressing the cutter into the cookie, it maintains its amazing shape and lifts easily off the cookie sheet.

These are some of the cookies we made when learning the letter “Bb”.  Schäfer thought the bone cookie cutter was awesome. In fact, he went on to make an entire tray of delicious bone cookies.

These cookies don’t have a beautiful edge on them, so if you have a better tip, please share!

  • Some recommend using parchment paper to roll the cookies on. After peeling away the excess dough, the parchment paper goes into the oven with the cookies.
  • Some suggested dusting the dough with powdered sugar.
  • I just read a tip on-line by a lady in Floria that says folks in high humidity should add 1/4 – 1/2 cup flour.

Here’s a new favorite recipe for making sugar cookies.


  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

1 comment to Best Rolled Sugar Cookies

  • GraceLyn S

    I've never varied from this recipe, clipped from the back of the Gold Medal flour bag the year we got married. It's the best. This will be our 26th Christmas making them. I love your pictures. They are works of art! Decorated sugar cookies1 1/2 cups powdered sugar1 cup butter or margarine, softened1 teaspoon vanilla1/2 teaspoon almond extract1 egg2 1/2 cups Gold Medal® all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartarGranulated sugar or colored sugar1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.2. Heat oven to 375ºF. Lightly grease cookie sheet.3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

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