BEST EVER Cut Out Sugar Cookie Recipe - Crazy for Crust (2024)

FAQs

What is the secret to cut out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

The answer? Granulated sugar takes the crown for chewy cookies, and here's why. The quest for chewy cookies is all about moisture retention. Granulated sugar, which is composed of larger crystals, is your go-to choice for achieving this desirable texture.

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes. Cook for 5 minutes on the baking sheets, then transfer to a cooling rack. Cool completely before decorating.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Ingredients For the Perfect Sugar Cookie Recipe:

Baking powder – This gives the sugar cookies lift, without adding too much spread or browning. Fine sea salt – So important to balance the sweetness! Unsalted butter – It's important that your butter is at a cool room temperature, otherwise your cookies may spread.

"This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing. You'll end up with a grainy, unappealing texture.

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours.

Can you over mix sugar cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Your sugar cookies might be spreading because your house is really hot. You may start with a butter that is the right temperature, but if your house is really hot...it's going to start melting before it gets to the oven. In this case...you really will need to chill your dough before baking.

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Place your dough on the bottom sheet of parchment. For recipes that yield more than a dozen cookies, you'll likely have to work in batches of two or more. Cover the dough with the second sheet of parchment. Rock your rolling pin back and forth over the parchment to flatten the dough.

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.