I measured everything using a kitchen scale, thank you for including the grams, I prefer to bake that way. Cookies can be finicky and it’s hard to say from a distance. Bake 8 to 10 minutes in the preheated oven, or until golden. I did this recipe with the flour packed into the measuring cup at first, and it turned out to be a little more thick than what it’s supposed to be which meant that there was more of the cookie with each bite I tried to bake it as it was suggested on here when I read through the comments and recipe again on my second try, and they turned out as pictured here, which was awesome! What am I doing wrong? They turned out great! The other big thing here is the sugar. I made this recipe exactly as written and the cookies were perfect. Nomnomnomnom. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. And no I don’t have a food scale. Wonderful! They still taste fine, but they are much thicker. This recipe is a keeper, though honestly I like the look and texture of the drier dough cookies a little better, no big deal to flatten them with a spatula and cook a little longer. Enjoy and thanks so much. So Good! So the butter is a possibility. I got thumbs up from the husband and son! Preheat oven to 350 degrees F (175 degrees C). The best way to make sure it’s accurate is with a food scale. I have rehearsal at my house weekly with our band and worship team, and I usually like to bake treats. Itâs my best sugar cookie recipe!. I rolled them into good size balls, then dropped the tops of them in some pink sugar crystals, and flatened the top with a glass, baked for 8 mins, and they were perfect, THANKS! I have the peanut butter cups in the freezer, as I thought they would be far easier to chop, they wouldn’t fall apart in the dough and would hold their form during the baking process. Step 1, Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side. I’m glad to hear you’ve enjoyed them. So soft and so good. The only change that was made was reducing the flour a bit. My family loves them ,they turned out real good. Dough is real wonderful to work with. Can I use half of cup of salted butter and half a cup of unsalted butter and omit the salt in the ingredients? I’ve made your cookie recipe a few times now and I’ve followed the recipe and it’s steps exactly, and every time I make them they come out very flat. I just wish that the cookies would spread out more evenly. Weighing your flour is the best way to go. Everyone loved them and kept asking for more. Yes, I’d just add about a 1/2 teaspoon of salt. I added a little water and egg white to the rest of the dough, just enough to make it sticky… the result was the dough was harder to work with but the rest of the cookies spread very nicely after 7-8 minutes in the oven. Easy: Simple to make with pantry staple ingredients. Allrecipes is part of the Meredith Food Group. So glad you enjoyed them! Gently roll into a ball, then roll each ball in the additional sugar to coat. Where do you see 1.5 inches? Aww yay! One place says 1.5 tbsp and one place says 1.5 inches. Everyone LOVED them and wanted this cookie recipe so I sent them this link. Thank you! Waaay too much salt. . You can add a tablespoon or two, depending on how much lemon flavor you want. Sugar cookies are a classic. Sugar cookie can also be iced or frosted. Hey Lindsay! I just made these. Whisk together the flour, baking powder and salt in a small bowl. If you find yourself searching for a sugar cookie dough recipe every year, look no further. I followed the recipe to a T, but they never did spread. Great recipe! Thank you. Place ¼ cup sugar in a small bowl. I used the measurements by weight and hand mixed, and I highly suggest this. They are soft but crumble apart. It should be fine if you refrigerate it overnight. I even experimented with the size making them a lot larger and cooking them two minutes longer. Add the flour mixture and beat on medium-low speed until completely incorporated. Unfortunately, the second time I made them I accidentally put to much flour in and the dough became crumbly, didn’t spread out much and tasted like a whole different kind of cookie. Do you know what I could have done differently? Well the recipe makes about 30 cookies and you need about 1 1/2 tablespoons per cookie, so that’d be about 45 tablespoons. Me and my husband just used a weight to bake these and after 7 mins in the oven they still did NOT flatten out they stayed in balls. I’m so glad they turned out well and everyone enjoyed them! I have had trouble with sugar cookies pretty much as long as I’ve been baking. In my oven, 7 minutes was too little time (way too soft and barely light brown on the edges although tasty when I tested one! Thank you for this awesome recipe! Very easy to make! Number 7 says 1.5 tablespoons, which is the correct size. I was soo undecided on which cookie recipe to go with, but I went with my gut on this one, and Im so glad that I did. My first batch the dough would form together into balls, but was not sticky, was more crumbly. You don’t want to overdo the brown sugar here, but I swapped out two tablespoons of white sugar for brown sugar and the result was fantastic. However, mine stayed fluffy and puffy, almost like a snickerdoodle. I did chill my dough, and I must have made larger balls because they took longer to bake and the yield was smaller. The recipe had rules. It may cause them to spread a little bit more, so you may consider reducing the sugar in the cookies a little bit. So in love with this recipe!! Why you will love these soft sugar cookies. If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. You could potentially use some baking powder, but it definitely gives the cookie a very different texture. Honestly, if I were to suggest what I think might be best, it’d probably be some fresh lemon zest. Thank you! Thank you for a great recipe. How much of the salted butter (or salt) you use depends on the flavor you want. Help! In the morning there were 4 (hubby) and so I finished them off. The perfect sugar cookie for decorating! I tried a different recipe before yours, and they didn’t spread — now I know that it was because my butter was too cold. But self raising flour would give you a different result. I slightly flattened the balls down with my palm and they spread into perfectly round slightly puffed circles in the oven and then flattened nicely once cooled. I made a couple of modifications. We used this recipe for rolled out cookies. The first batch about 8 mins, came out soft chewy and fluffy. So I tried these sugar cookies and the first time I made them, the dough was very crumbly, almost as if there wasn’t enough moisture in it or perhaps too much flour. My husband *lives* for sugar cookies and it’s a personal challenge for me to make him groan and say “Wow!” when he tries something I’ve made for the first time. But, in this case I did end up measuring correctly because I didn’t have time for meds ups and they turned out perfectly! Tracy, up Haleiwa Hawaii. Starts drying out. Super Soft Sugar Cookies are the best sugar cookies ever! I followed your recipe and they turned out amazing! It’s very possible that anyone having issues with spread is having the issue for a different reason because it really depends on a lot of different factors. Remove from cookie â¦ 1. I have a tendency to NEVER measure anything out. Thanks for the recipe! I followed the recipe exactly and I can’t roll dough into balls very very very sticky now I don’t know what to do I don’t want to waste it cuz I don’t have anymore sugar. It may say something about luck or the sturdiness of the recipe. ), so I increased the time by 1-2-minute increments until about 14-15 minutes, which was perfect – soft & chewy and just the right golden brown color. Any ideas? I am pretty particular about my sugar cookies. These cookies are delicious! Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. These are the BEST soft sugar cookies EVER!!! Thank you for sharing! The first 12 I cooked did not flatten at all after 7 minutes so I flattened them with a spatula, cooked it 3-4 more minutes and they were terrific (though thicker than hoped). Haven’t tried the recipe quite yet, I wanted to make them tonight (it’s later and my baby is sleeping) i got everything ready and realized I don’t have any dang baking powder :'( this might be a dumb question, but can I just use baking soda without powder? I also added 1 tsp cinnamon, 2/3 tsp nutmeg and 1/2 tsp ground cloves, and its amazing. We followed the recipe exactly including weighing the flour with a scale. It adds just enough additional moisture to the cookies to help them spread correctly and stay soft and chewy for days! Even with an oven that has no thermometer (thusly I used an internal thermometer and 10 min for each 12-cookie tray), these cookies turned out amazingly soft and moist, and I’ve never made sugar cookies from scratch before. Soft, buttery, delicious! This will help your cookies to be soft and tender, and it will also help them to spread properly. It’s very difficult to say without being there to see it. Or if you want to decorate cookies, these Cutout Sugar Cookies are perfect! The flour is most commonly the issue – just give your flour a good stir to loosen it up, then scoop it into your measuring cup. You would definitely need to reduce the amount of flour if you were to add cocoa powder. Add comma separated list of ingredients to exclude from recipe. A combo = just right. And I loved that I didn’t have to refrigerate the dough and it was such a beautiful texture. How long is the shelf life? Can you roll this dough out and use heart cookie cutters or will it fall apart? These were the best sugar cookies I have ever made . The “1/4 cup sugar (additional for rolling)” is for rolling. These are delicious! Hi Lindsay, for me, these cookies didn’t spread a lot even though I squished them down a little before baking. Sour cream is the secret ingredient to this simple and delicious drop sugar cookie recipe! In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using â¦ I am not sure how anyone can mess up this recipe it is so easy!! Amazingly soft. If they are crumbly, it sounds like there’s a lack of fat, which butter usually provides. As a family of 4, we ate these up. Place them on an unprepared cookie sheet about 2 inches apart. Any suggestions on how to get them flatter with a “denser” texture? because they were always soft...on my 1st try with this recipe, they turned out better than those mall cookies. i’m confused. So glad you enjoyed them! I don’t have a smaller recipe, but you could either try cutting the recipe in half, or freeze the extra cookies for later. Kids LOVE them. I am trying to find the recipe but it wont allow me to access it. I agree, sometimes simple things like a great sugar cookie (or a vanilla cake) are the BEST! The recipe doesn’t specify size of the egg, but I used a large egg. I baked these 2 weeks ago and my family just can’t stop eating them! My first batch I added lemon emulsion and vanilla, then drizzled them with lemon icing after they cooled, FANTASTIC! I just have to comment, this are wonderful! Yes, you just may want to leave out the additional salt. But I love soft sugar cookies and every recipe makes them the “normal” way so I wanted to try this one and wow, they came out great!! The sugar listed higher up in the ingredients goes in the cookies. I’m not sure where the problem is without being there. This will make a big difference. I never leave comments on recipes but for this one I just had to! Today I made these cookies with my mom and they were fantastic!!! and my family does too! The flavor and texture of the cookies were very good but I honestly have to agree with many of the commenters. I made them really big and added a couple minutes and they mimick Potbelly sandwich shop’s sugar cookies! Wonderful! Since they are not super sweet on their own, the frosting isnt to much. It yielded nice soft cookies than browned perfectly in 10 minutes. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! I've been bringing them in for school b-day parties (and the teachers like them too!). Even my cream cheese frosting would make a tasty addition. Why is my dough crumbly? It honestly sounds like you’ve added a little too much flour to the cookies. Not sure what I did wrong, but the cookies still came out good! Pure vanilla should give better flavor, but either would be fine. I highly suggest this recipe to anyone wanting some sugar cookies. I like a bigger cookie. I’m going to see if you have a similar recipe for chocolate chips because that’s just how I want them to turn out! This recipe I followed while on thr phone it was so easy and they are PERFECT!!! They turned our perfectly! Your daily values may be higher or lower depending on your calorie needs. But regardless, these are SO tasty!! But after I flattened them a tiny bit with my fingers and baked for another 5 minutes or so (about 13-14 min total) they were done! I even froze some and thawed them out and they were just as tasty as the first day. Outstanding sugar cookie recipe! This Soft Sugar Cookie Recipe is a copycat recipe of the grandma’s big, frosted cookies sold in grocery stores. I had the same issue as others with the cookies not spreading. Before I leave you with the recipe, let me suggest some useful sugar cookie tools: Cookie Sheets; Rolling Pin; Food Coloring: Liquid food coloring can alter the consistency of the icing, so I recommend gel food coloring. I’m trying to decide if these are large enough for a second grade class to decorate or if they are too small. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. I’m so glad you’re happy with them! Wonderful! Thank you. I measured it all. Used this recipe with cookie cutters(even thought other comments said not too) and they worked out good! The best! Thank you for your dedication to come up with the perfect Sugar Cookie, I think you did it! Great recipe. Not sure what the difference was, but ill definitely be making them again! My kids and I just made this recipe and they are DELISH! I halved the recipe as I didn’t want 30 cookies, but now I wish I hadn’t. I have to say this was an easy recipe and I even weighed the brown sugar. If your dough was dry it is because you added too much flour or not enough of something else. Do not pack it into the measuring cup. Next time I will do one at a time and see if that makes a difference. My daughter says these cookies taste the way Christmas smells! Thank you!!! It can over develop the gluten and cause the cookies to not spread as nicely or be tough. does anything need to change for high altitude baking? This recipe is a game-changer. This is very incorrect. Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), then roll them in the sugar and place on the cookie sheets, â¦ 4/2019 Happy Easter. I made these today for my daughter’s birthday. Still a great tasting cookie. Wonderful! I’m so glad they were a hit! I am no baker, let me start off telling you that. I made these today and they were amazing. I will attempt a second time with weighing the flour. I have to say this recipe made the absolute best sugar cookie I have ever tasted. so a-recipe-hunting I go! can you add Cocoa powder to this to make chocolate cookies? Straightforward recipe and I can’t thank you enough for including the gram equivalent in your recipes.