I love making decorated cookies, but it took a LOT of experimenting to find a recipe that kept my edges clean, didn’t spread, and tasted good (because who wants a cookie that tastes like cardboard?). I’ve been making decorated cookies for a few years and over time developed a recipe that works. So here is my easy, no mess, no chill, reuse the scraps cookie dough recipe!
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Yield: 3-4 dozen (depending on cookie size)
Ingredients
- 1 1/2 Cup Salted Butter (thawed to room temp)
- 1 1/2 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 Eggs
- 3 tsp Baking Powder
- 4 1/2 Cups All Purpose Flour
Cream together the room temperature butter and sugar in the mixer until smooth (4ish minutes on medium speed).
Add the eggs and extracts to the mixer and beat til smooth.
In a mixing bowl, combine the baking powder and flour.
Slowly add the flour mixture to the mixer.
Roll out your dough on a floured surface, using a floured rolling pin to about 1/4 of an inch thick.
hint: I typically roll my dough out on parchment paper (to make transferring and clean up easier) and use Rolling Pin Guides (to ensure an even thickness). I don’t chill my dough but if you do I would do so after rolling it out.
Cut out your cookies and place on baking sheet.
My trick for PERFECT edges: Cut out on parchment paper, peel away excess dough, then move the entire sheet of parchment paper onto the cookie sheet (plus it makes clean up so much easier).
Recombine the scraps and roll these out too!
Bake at 350 degrees for 7-8 minutes
Let cool for just a few minutes on the baking sheet then transfer to cooling racks.
Decorate!!!! Personally I always use my delicious fool proof royal icing to decorate them, and the flavors in the icing compliment the cookies perfectly! These cookies taste great and keep for a LONG time!
Perfect Edge Sugar Cookie Recipe
This delicious sugar cookie recipe creates perfect edges every time!
Ingredients
- 1 1/2 Cup Salted Butter (thawed to room temp)
- 1 1/2 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 2 Eggs
- 3 tsp Baking Powder
- 4 1/2 Cups All Purpose Flour
Instructions
- Cream together the room temperature butter and sugar in the mixer until smooth (4ish minutes on medium speed).
- Add the eggs and extracts to the mixer and beat until smooth.
- In a mixing bowl, combine the baking powder and flour.
- Slowly add the flour mixture to the mixer.
- Roll out your dough on a floured surface, using a floured rolling pin to about 1/4 of an inch thick.
- Cut out your cookies and place on baking sheet.
- Recombine the scraps and roll these out too!
- Bake at 350 degrees for 7-8 minutes
- Let cool for just a few minutes on the baking sheet then transfer to cooling racks.
- Decorate!
Notes
My trick for PERFECT edges: Cut out on parchment paper, peel away excess dough, then move the entire sheet of parchment paper onto the cookie sheet (plus it makes clean up so much easier).
Personally I always use my delicious fool proof royal icing to decorate them, and the flavors in the icing compliment the cookies perfectly! These cookies taste great and keep for a LONG time!
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Wow, what a fantastic recipe. Thank you so much. I had to bake mine for 15 minutes, but they held their shape perfectly. I am making little surfboard cookies, one has a “shark bite” cut out of it. The tiny jagged edges remained perfect, I am quite astounded. They taste good, too.
I’m so glad the recipe held true to form! I’ve always suspected that my oven runs a bit hot which may account for the difference in timing ( and has me thinking I need to head to my moms to try out my beloved cookie recipe there). The surfboard cookies sound absolutely adorable!!!
Thanks so much for a quick, reliable recipe! I’m baking mine for 9 minutes. They’re lovely and not overly gummy or dry in the mouth, which is the usual trade-off for a flour rich dough that holds its shape. I’m excited to finish mine in royal icing and start devouring =P
How long will the cookies stay fresh for?
If kept in an airtight tupperware container they should be in just baked condition for about 2-3 weeks. That being said my husband has been known to eat them over a month later and has had no complaints (although personally I don’t think they are quite as good). Hope it helps!
Help! My daughter is turning 9 and having a party this weekend and I purchased some ultra cute personalized cookie cutters from estsy and I used this recipe and the dough cooked flatted out.
I have my oven on 350= I included everything….the only thing I can figure is maybe too much baking soda? 🙁 HELP
Hi KC!
I’m so sorry to hear about the cookie crisis!!
I’ve made this recipe literally hundreds of time without an issue (except the one time I added an extra egg because I was sleep deprived and that was a mess!).
First I’m hoping you meant baking powder (not soda).If the baking powder wasn’t exact it definitely could cause an issue because that’s what controls the rise and the spread. I’ve sent you an e-mail so I can offer more personalized help my 2 suggestions off the top of my head add a little less baking powder, and if you are by chance using jumbo eggs scale down on the egg a bit.
I’m here to help so you can have your picture perfect cookies in NO time!
I just made a batch of these cookies. They came out perfect! I have been trying different recipes for months now, and these fit the bill. I love to bake and sugar cookies have NEVER been one of my go to cookies. I have always opted for a shortbread, but they are super delicate and break easily. I have been planning my son’s 5th birthday party and these are the winning cookies for the decorated favors! Thank you much!
Dear Amanda! Yayyyyy! Your comment made my day and I’m SO glad your little one will have picture perfect cookies as his favors! I hope he has an amazing birthday and party 😊
Thanks for the recipe. Are these soft/chewy cookies? Or crunchy?
They are kind of a “medium” cookie, probably leaning a bit towards the soft side. They aren’t anywhere near as soft as cake cookies but they aren’t crunchy / hard either.
Do the flour and baking powder require sifting?
Hi Jaymee! I normally don’t sift my flour and baking powder unless the flour has been sitting around awhile and has large visible lumps. I live in Texas so keeping dry ingredients in pristine condition can be challenge due to the humidity. But if it’s a new bag I don’t bother and have never had issues!
Do you use 1.5 cups of butter (3 sticks) or 1.5 sticks of butter. The written recipe says cups, but the picture looks like there’s only 1.5 sticks in there. Thanks!!
Hi Anna!
It’s 1.5 CUPS as written, but I do see how the picture may look confusing. I think the Kitchen Aid mixer was in the way of the third stick since I see just a *hint* of butter peaking out on the far side.
I tried your recipe today and did a taste test with friends and family. This recipe won hands down. The cookie has great flavor and reminds me so much of an almond Kringle. I will be trying the icing recipe tomorrow. Thank you!
Thank you so much for letting me know, this site is a labor of love so hearing from you made my DAY! I hope you found the Royal Icing recipe equally as delicious!!!
I just made these twice and I think I have some helpful tips for anyone who’s getting too much spread. My first attempt was decent but not great but my second attempt was perfect!
1) As mentioned above, scaling down on eggs if you’re using jumbo is necessary.
2) my eggs were slightly warm from sitting beside the hot stove. Those eggs made too much spread. Normal room temp eggs were perfect.
3) make sure the eggs and butter are completely smooth.
4) I needed to add about a tablespoon or 2 more flower to get a less sticky consistency at the end.
5) don’t over measure the baking powder. If you condense it in the measuring spoon you get too much.
These are all things that a lot of bakers would just naturally do right but I’m an I’m an intermediate baker but I’ve never been very good at cookies. I hope this helps anyone like me who can’t figure out what went wrong!
Also these are delicious and great!! Thanks for this recipe Beth!
Great Tips! Thank you for taking the time to help others who may be struggling, and including a few things I overlooked due to how many times I’ve made them!
Do you usually let your dough sit?
No, I typically roll it right away!
Perfect cookie. Not too soft, or too crispy! Easy peasy recipe and I love I don’t need to chill. I did cut and press cookies and had to roll it a bit under 1/4″ (more like 3/16″) and the “press” part came out nice and clear! We love them, even without icing! It’s quickly becoming a family favorite! (note: We omitted the almond extract for allergies and they still taste great!)
These cookies are the jam!! I just made my second batch and they are sooooo yummy. Perfect shape and NO FLOUR aftertaste like most recipes I’ve tried. I will never try another recipe. Thanks so much for sharing these delish cookies.
Hi! I LOVE this cookie recipe and have told many people about it after making them (decorated with your royal icing!!) for my co-workers during Christmas!
I was wondering if you ever color the actual dough?? I’d like to make red cookies with white and pink icing for Valentine’s Day, but don’t want to mess up the dough. If you do color the dough- do you use gel or liquid coloring? What step would you add the color?? Please let me know! I greatly Appreciate it!
I love hearing that people enjoy my cookie recipe!
I have colored the dough before and typically add a few drops of gel color when I add the eggs!