Sugar Cookie Dough Recipe

Sugar Cookie Dough

Originally known as the Basic Cookie Dough recipe, I decided to change the name to just simply Sugar Cookie Dough Recipe

Since it is exactly that!

Basic cookie dough was just too….basic.  And not many people really knew what that meant anyway!

Although  I mainly use this recipe for cutout shaped cookies; this recipe can be used for many different applications, not just cookie cutouts!

This dough will not spread out or lose its shape while baking.  It puffs ever so slightly leaving a soft yet sandy (sablès!) cookie texture that is the perfect canvas for all your decorated cookies!

This dough is very durable and very delicious!

I also use this dough for all of my tart shells – again – Just Perfect!

It is a very forgiving, and elastic dough that will roll and re- roll again, and you can roll it out very thin.

This recipe is intended to be NEUTRAL in flavor, with just a hint of vanilla and that light buttery-ness that just melts in your mouth when you take a bite.

I did hit it with some lemon zest and a touch of lemon extract but those are completely optional ingredients.

This dough is meant to be a vessel to carry the main flavors of let’s say a filled custard tart or a chocolate mousse tartlette, where you want to feature the FILLING and not have a heavy cookie dough steal the show.

And let’s face it, a royal icing decorated cookie is just a way for us to eat lots and lots of icing! LOL


5.0 from 2 reviews
Sugar Cookie Dough Recipe
 
The scraps can be re rolled several times, or stored with the remaining dough in the refridgerator.
It's hard to say how many cookies this recipe yields since I cannot know all the different sizes of cookie cutters and thickness each of you desire. But I like to make this batch in its entirety and freeze any leftover portions that I do not use.
Author:
Serves: 3.5lbs
Ingredients
  • All Purpose Flour 750g (6 cups)
  • Baking Powder 15g (1 Tablespoon)
  • Salt 6g (1 teaspoon)
  • Unsalted Butter 454g (2 cups)
  • Granulated Sugar 400g (2 cups)
  • Eggs 100g (2 Large)
  • Vanilla Extract 2 teaspoons
  • Lemon Extract *optional ¼ teaspoon
  • Lemon Zest 1 lemon
Instructions
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the room temperature slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extracts with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
  3. Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  5. Roll out the dough and cut shapes as desired
  6. Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  7. It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire.
  8. So be sure to bake UNTIL ITS DONE!
Notes
Store dough in the refrigerator for up to 1 week

Freeze, wrapped well for up to 3 months


ROLLING THE DOUGH:

This dough must be chilled for several hours before rolling. You must give the dough time to absorb the flour and allowing it to "relax" so it rolls properly. Once out of the fridge you must re-roll this dough as it will be very crumbly, dry and break apart. Do not be alarmed, as this is NORMAL. Mash it all together and knead it all back together, then RE-roll on a lightly floured work surface until it is pliable.

Below is how to make the Chocolate Version from the start if you JUST WANTED TO MAKE IT ALL CHOCOLATE DOUGH-

otherwise do what I did in the video and just add cocoa powder ~approximately ¼ cup (24g) to half of the recipe above.

5.0 from 2 reviews
Chocolate Sugar Cookie Dough
 
Author:
Serves: 3.5 lbs
Ingredients
  • All Purpose Flour 687g (5½ cups)
  • Unsweetened Cocoa Powder 48g (½ cup)
  • Baking Powder 15g (1 Tablespoon)
  • Salt 6g (1 teaspoon)
  • Unsalted Butter 454g (2 cups)
  • Granulated Sugar 400g (2 cups)
  • Eggs 100g (2 Large)
  • Vanilla Extract 1 Tablespoon (45ml)
  • Orange Zest 1 orange *optional
Instructions
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment, cream the room temperature slightly softened butter with the sugar until light and fluffy, about 4- 5 minutes.
  2. Combine the extract with the eggs and add to the creaming butter/sugar mixture one at a time. Be sure to stop the mixer and scrape the sides of the bowl after each addition and do not add the next egg until the creamed mixture has absorbed the first addition.
  3. Next sift together the flour, baking powder, cocoa powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
  4. Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
  5. Roll out the dough and cut shapes as desired
  6. Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-22 minutes or until light golden brown.
  7. It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire.
  8. So be sure to bake UNTIL ITS DONE!

Check it out!

I made all of these cookies out of this one recipe!

Christmas_Cookies       decorated cookies        Best Cookie Dough Project

click here for

the ROYAL ICING RECIPE

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175 Comments

  1. Woowwwwwww.. End product is sooo cute..thanks for d recipe. Few qts.
    can I replace eggs with flax seeds?
    Wat is d green thing which u put on d cookie before baking it?
    Also u brushed d dough with water before cutting it.Wats d reason for dat.
    Is it royal icing which u hv used to decorate d cookies in flower shape fishbackground.

    Pls show how u decorated d cookies if possible :).
    Thankyou for all u do.

  2. Hi Gretchen, love your work!

    For the round cookies, with the daisys, how did you get your icing to stay domed, without sinking in the middle?

    thanks
    Sim

    1. I film these videos a couple weeks before I actually launch them sometimes, takes me a long time to get everything edited and loaded and pictures and video links, and on and on! so yep that was JulY!

  3. I have made this cookie recipe so many times I know it by heart. Love love love it. Now to master the Royal icing technique. Ugh…now that is not so easy but I will persevere! My icing always runs or doesn’t come out of the bag. And my parchment bags need some practice as well. Hey Gretchen…go on the road and do a hands on workshop!!!!!!

  4. Love your sugar cookie recipe. I also change it up some times and replace the lemon with vanilla extract cardamom and orange zest. Yum.

  5. Gretchen- Can you use unbleached flour for these cookies and other baking? I ahve unbleached for bread and hate to have all types of flour on hand. Thanks!

  6. Tried this with coconut extract and added some coconut to it Great cookie bar base. Topped it with raspberry pie filling and drizzled with melted dark chocolate everyone went crazy for them. This recipe is base cookie can add all kinds of good thins to it. thanks

  7. Hi Gretchen
    I am looking for your other sugar cookie recipe the one w the sprinkles. I can’t find it now. It was a diff recipe than this and it has shortening In it and they were big w the multi color sprinkles can you post that or link it ?

    1. Yep, I know, and that’s not all she’s done- she is an interesting person ( to say the least) I try to stay as far away from her as possible, very negative hateful person.

  8. Gretchen,
    Thank you so much for sharing your baking knowledge, recipes, video’s, you.are.awsesome! You are always willing to help us learn. Most of us didn’t get the chance to go to college and learn all that you have. And you are such a blessing to us that want to learn. I’ve been baking for years, but through your website, I have learned so much. I know this has nothing to do with your awesome sugar cookies, but I flipping through your website and wanted to Thank you!!!!

  9. Hi Gretchen…I love your recipes and all your guidance. I was bummed to see you leave NJ before I could come see you. I have a huge favor to ask! I’m baking all the deserts for a party in less than 2 weeks but can’t find 2 of your recipes. I was looking for your easy rainbow sugar cookies and your M&MS cookie recipes. Can you please help out? Thanks!!

    1. HI thanks! and You are welcome too! I have lost several recipes from my master file in the loss of my business and my computer transfers over the years- but if you go to my facebook page and ask Joe P (and others) are great at sharing the old files

  10. Hi Gretchen!
    I love love love your recipes! thanks so much for sharing!
    I was just wondering if the lemon and the cocoa work well together..
    and is it possible to add food coloring to the basic dough?
    thanks again and greetings from Israel.

    1. Hey there, taste is always a personal preference so if I like something it doesnt mean you will. But typically lemon and cocoa is not a #1 choice for most people, however when I owned my bakery this guy would order Lemon Filling & Chocolate cake! yikes! HE LOVED IT! (and apparently his family did too because he ordered a cake for 20 people!)
      But anyway- back to this recipe- the lemon zest and extract in the quick method for the chocolate dough is not offensive since it is such a small amount- but if you read about my recipe that is for people making ONLY chocolate dough- there is no lemon in it at all

  11. Ok….Wait…. I haven’t been on your site for a few months and what is this I hear you sold the bakery and are now in Florida? Where in florida as i live there too?

    1. HI Tom, Ive had to shut down the WBBlog biz and anything related to it was deleted, so I’ve started over here at Gretchens Bakery trying hard to refilm and reblog everything that I have lost. Yep, Im in Florida now because I have lost way more than just recipes believe me! So Im also rebuilding my life here in Flagler with my mom!

  12. Gretchen,

    I just love recipes and thank you for sharing. You are wonderful!!! I like you almost as much as I love baking!! My whole family is becoming your “Raving Fans”.

  13. I loved following you in NJ and loving your Gretchen bakery even more. Sorry to hear of your losses. You seem to be a very resilient and positive person……so good luck with this new endeavor. I’m glad you are with your Mom…….they are pretty awesome , aren’t they?

  14. Hi again! I was wondering how long these cookies would stay fresh after they are baked and iced. I usually put together candy treat bags for all the kids in my family on Halloween, but this year, I want to bake treats from scratch, and I always like to work ahead as much as possible! Eeeeekkk! I’m so excited for holiday baking and crafting! Thanks again for all you do!

    1. Great idea! I like to make the dough and roll and cut out my shapes sometimes a month in advance, freeze the raw dough.
      Bake them when it is convenient for you- to plan the icing decorating, packaging etc….but the cookies will stay fresh (especially in wrapped candy bags) for up to 2 weeks!

    1. have you tried flax eggs?
      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      1 egg = Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      (I have not tried it here though- however I think it should work)

  15. Hi Gretchen,
    I was just wondering if I can make this cookies like tommorow, and ice them this week and freeze them. The reason why is because I am donating them and I have to ship them before October 2, because there having there bake sale October 3, I also have to ship them out to Wisconsin. The lady that I talk to told me, if I liked I could make the cookies weeks in advance and ice and decorate them, then put them in the freezer and then a day before shipping them out I came let them chill in room temperature, but I was just double checking with you if that’s okay.
    – Isabel 🙂

    1. sorry for the late reply, I was away all weekend at a wedding, but its not good to freeze after icing, the icing will sweat and drip upon thawing, very messy and ruin all your hard work

  16. Hi Gretchen and Welcome Back
    I have made your sugar (rolled) cookie dough in the past and love it. For the first time they did not turn out. They are dry, flaky and break easily. Any idea as to what I did incorrectly?
    Thanking you in advance for your time.

      1. I think so. I usually weigh everything but the battery died on my scale so I measured the other way. Maybe that is my problem. I made another batch so we will see tomorrow. Lol. Thanks

  17. Hi Gretchen, I love your recipes! When you owned the Woodland bakery, you made a large round cookie with a chocolate dot in the middle. Is this the recipe for that type of cookie?

    1. HI Michelle, actually no this is not the same recipe. I havent had a chance to get to ALL the recipes from the old site (there were over 400!!) but I did add a similar cookie to my recent eBook called COOKIES the dough there can be divided in half and add ¼ cup cocoa powder to 1 half, then marble them together

    2. Hi Gretchen, Thank you for getting back to me. I just purchased the book. Great recipes. For that large cookie would I use the last recipe in the book “sugar cookie”? Michelle

      1. Thankyou so much for the support! Yes that is the one! I would use that cookie to dip in Sprinkles sometimes, dip in M&M’s other times and then do the half half cocoa powder the rest of the time! have fun!

  18. Gretchen, Could this cookie recipe replace the pie crust in your pie recipes?

    What is the difference in using pie crust vs this cookie recipe?

    Im just trying to understand everything and decide which I should use.
    Thank you for such super wonderful recipes you share with us.
    I truely enjoy all your tutorials and recipes.
    Deb 🙂

    1. Yes- this is used a a tart crust in all my tart recipe, so sure you can use it for pies too.
      Just remember this is a cookie- so for pies that have alot of liquid release (like Peach Pie or APple Pie) it may cause a really soggy crust that falls apart. I would use this recipe for things like Chocolate Cream Pie- Banana Cream Pie- Lemon Meringue Pie. Recipes that are what is considered “cold prep” pies since they arent going to be baked with filling in them, but rather the hot filling is poured in and then set in the fridge.

  19. Dear Gretchen, thanks for the vast amount of baking inspiration you provide :))
    I am planning to make the salted caramel tart for my dads buffday tomorrow.
    I just printed the receipes to know what to shop for.
    But I believe there’s a mistake. Is it really true that 2 cups of butter are 450 g?? Because by eyeballing I’d say 450 g is far too much, I don’t have butter here currently to test it… well, I’ll see. I have cup measures anyway, so I can use them (I guess you originally measure things by volume?)

    Looking forward to baking anyway 🙂

    1. HI Kerstin! thanks for doubling checking me as sometimes I do make errors for sure! But here it is correct.
      2 cups of butter is 1lb. 1 lb is 454g (you can easily HALF this entire recipe if you feel this is too much) Just be sure to HALF EVERYTHING! and double check your math!

      1. Hey Gretchen, thank you so much 🙂 I wasn’t at home a lot in between so I am grateful you answered so quickly. I already made the tart shell and now some Spritzgebäck (I don’t even know if there’s an English word for this or if it’s something typically German) is in the oven.

        Gretchen, may I translate this recipe into German and put it on my website, linking to yours and recommending everything you bake, of course? My kitchen machine (I call him “Günther”) did a great job with it and it was a lot of fun, great consistency and all. Thank you so much for sharing your awesome recipes 🙂

  20. hi Gretchen

    I want to use the chocolate sugar cookie dough recipe to make a tart shell. Could you tell me if i need the whole recipe to make one 8 inch tart shell or would half be ok?

    Also, i know you hate this question (im making a tart shell for the first time and its chocolate so i wont be able to see it turning brown) but if i make one tart shell in an 8 inch pan how long should i bake and what should i look for to see if its done?

    hope you can help.

    thank you
    maria

    1. Just half is good and I baked mine for about 12-13 minutes to get it baked for the Salted Caramel Tart, but that was getting baked again with the filling, so I’m not sure what you are making but if you are NOT baking it again with a filling inside, then Id say bake it about 15- 16 minutes
      I know it is difficult to see “doneness” on a chocolate cookie- but you can actually start to see a change in color on the edges, it will look a bit golden

      1. thank you so much. 🙂 ill give it a go this week. im making the chocolate tart you shared on your previous channel so itll only be baked once.

  21. Hi Gretchen,

    My cookies spread and lost there shape. I put them in the freezer like the recipe instructed. What did I do wrong?

    1. Hmm, Im sorry that happened. I first ask if you measured correctly since that will be the biggest reason for any recipe failure.
      Double check your measurements and then did you mix it just as I showed on the video?
      Kneaded it back to a good workable consistency? And did the dough after mixing seem same as mine?

  22. Hi Gretchen
    I forgot to ask since I noticed while making one more batch.
    My dough has noticeable sugar crystals even after I grind d sugar in d mixie.
    Wen we cream butter n sugar in the first step, does ua sugar dissolves in d butter after creaming?
    Well my cookies did not hv sugar floating in dem after dey were baked. But would like to know Wat can b done for dis, if dat is not how it’s supposed to b.
    Thanks 🙂

    1. The sugar wont dissolve in creaming, its not supposed to dissolve.
      If you have a food processor or a coffee grinder you can make your sugar finer granules and this will help tremendously

  23. Hi gretchen

    im just about to use this cookie dough recipe to make a chocolate tart. I had a question regarding the blind baking. Do i need to put the weights in while the tart bakes, and do i need to use a fork and poke it before i bake it?

    thank you

  24. Hi Gretchen, I’m going to make this recipe tomorrow. I’m going to make half regular and half chocolate. If I don’t want any lemon flavoring in the chocolate, would I be able to leave the lemon extract and zest out, divide the dough and then put the regular back and then add the flavoring and zest? and then add the other dough and add the 1/4 cup cocoa? Thanks. Cannot wait to try this recipe.

  25. Gretchen, I made the sugar cookie recipe. I wrapped it really good and stored it overnight in the fridge. When I took it out of the fridge this morning it was hard. What did I do? Thanks

  26. Hi Gretchen. They came out GREAT. I am going to make another batch later making stars. If I want to sprinkle coarse sugars on top should I do a slight egg white wash first and then sprinkle the sugar? Thanks.

  27. Hi Gretchen
    Welcome to Florida ! I too need the recipe for the sprinkle sugar cookies please.
    if you could send them to my email I would really appreciate it. I had all your recipes on favorites saving since crumb boss and lost so many. Please help need for thanksgiving

  28. Hi Gretchen
    I was just wanting to know if I made mini tart shells out of your cookie dough do I need to blind bake them or just prick the base.
    I would like to make strawberry custard tarts using your cookie dough .
    Thanks
    Jennifer

  29. Hi Gretchen!!!! I made your gingerbread cookies..they were fantastic…my grandson though prefers sugar cookies..do you think that this recipe would hold up for a gingerbread house…if so I could probably use the chocolate dough…he is crazy about chocolate….but then who isn`t……
    Thx ahead ….
    Susan..

        1. Ok…I made the chocolate as well as the regular recipe…made the regular first…then the chocolate..just went ahead and started measuring ingredients …agh..same measurements as the regular…and didn`t cut back on the flour …how crazy…thats always the first thing I check for…oh well…hope they are ok…I`m thinking they won`t take much flour for rolling…
          Is there something I should have added..I mean I realized it after I added the flour – cocoa mixture….
          Thx

  30. Hi Gretchen!!! what about cinnamon….how would that taste in the cookies ..sounds yummy…do need your opinion though…and how much to add..
    Thx Susan

  31. Hi madam, the cookie dough I made today were so great. Thanks for the great recipe.
    Can I put back into the fridge the dough that I just cut out? And bake it straight to the oven after that?
    …. sorry, my English…. I’m Malaysian.

  32. Do you have a small batch recepi? I have been looking for no spread sugar cookie recepi for months. I really want to try this one but I only have 1 cup of butter 🙁 also can I do butter extract instead of vanilla?

    1. Thanks for replying 🙂 how do I cut ingredients in half?? Sorry I’m not an experience baker. Would it be..
      3 cups flour, 1/2 tbs baking powder, 1/2 tsp salt, 1 cup butter, 1 cup sugar, 1 egg, 1 tsp vanilla? Will i have issues with the sugar cookie dough spreading if I make the recepi smaller?

      Thank you and Merry Christmas!

  33. Hi Gretchen, For the first time in a lotta years, I decided to make sugar cookies for Christmas, and used your recipe for the first time. These are amazing!!!! I decided to taste test one before putting icing on them, and I have to say that I have never had a sugar cookie before that tasted so good plain….. Really close to shortbread. My husband, a meat and potatoes and chocolate chip cookie kind of guy, went crazy for these, and a friend, who’s a shortbread nazi, kept coming to the house for refills. Thanks god for friends and family, or I would have eaten every last one!
    Thanks for another awesome recipe!
    From the ex-Jersey girl.

  34. Hi, love your recipes. How do I make Linzer cookies with this recipe.? Do I have to remove some of the flour to replace the ground almonds? How much cinnamon?

    Thanks and happy new year!

    1. HI Thanks! True Linzer is a completely different recipe made from hazelnut flour – and often cinnamon, so I wouldnt want to change this one to try to make it something it is not, but rather get a real deal Linzer cookie recipe (im sorry I havent yet gotten that far in my rebuild and refilming!)

  35. Hi gretchen, long time follower of your old website, so so glad I could find you again! I bake cakes and brownies a lot. I have never tried cutout cookies before so I’m going to give this one a try this weekend. Practical question- what is the ideal thickness for the cookies and tart base? The tart looks thinner than the cookie.
    Keep inspiring us with your positive attitude and all the very best to you, I hope you have a lovely year ahead

    1. HI Thanks! Welcome back to my baking world! Its preference really, yes I do go thinner on tart shells since I like to have as much filling in a tart as possible!

  36. Hi Gretchen!!! Just wanted to let you know, I made these with the cinnamon…OMG…to dye for…I am a cinnamon freak..something like you and nutella …. you told me to add 2 tsp cinnamon..they were fantastic, the second batch…I added almost 3 tsp..even better…this is going to become a rweekly recipe for this household..everyone loved them..from my grandchildren right up to grampa..

    1. best to use bleached for cookies, pastries and cakes.
      Bleaching lowers the protein content making a softer flour.
      Unbleached is great for breads, pizza dough, some cookies.
      But if you only have unbleached its not the end of the world!

  37. Do these spread??? I’ve Been looking for a no spread sugar cookie recepi for years!!! All I end up doing is wasting ingredients and getting horrible spread cookies. Can anyone tell me please?

    1. WOW thanks! its the first batch of cookies I make that don’t spread! Can I add more sugar to these or not? The only thing I notice is they didn’t have much taste 🙁 I got like a flour taste.

      1. adding sugar will throw off the balance and cause spreading. You can add lemon zest or orange zest or extracts as you wish – but typically this is intended to be a neutral flavored cookie since it is used for decorated cookies where the sugar icing makes them super sweet. Also tart shells where it is the vessel for super custards and tart fillings, so again this particular recipe is meant to be neutral to enhance whatever fillings or sugared topping you choose with your specific project

  38. Hello Gretchen, I’ve had my dough in the freezer for about 3 weeks.. how do I make the dough soft again??

    Thanks!

    1. you can use a hand mixer although this is a large recipe that is pretty heavy duty and a stand mixer helps, so you may need to mix the flour in by hand

  39. Hi Gretchen
    Can I veganise the above receipe by adding flaxseed powder instead of eggs
    Can you please give the measurement for flaxseeds powder to used for the above mentioned receipe.

    1. Yes I have not tried it, but I believe it will work
      1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  40. I always half this recipe for a tart shell and at times I’ll get a really dry dough that breaks or a soft dough that’ll be all buttery. What am I doing wrong? I readjust by adding water or more flour and it comes out just fine but how can I prevent my two problems?

    1. Hmm that shouldnt happen if you follwo the recipe exactly here.
      Ive halved it, doubled it, all consistent everytime. The dough WILL be crumbly when it comes out of fridge, that is normal too (I think I specify that in the video) just knead it back to pliable

    2. Yeah I do know it’ll be crumbly after the fridge time but it’s too dry to the point it breaks even after leaving it out for a while

  41. Hey Gretchen. .love your recipes! Do ypu have a preference for bleached or unbleached flour for this recipe? Thanks.

    1. HI Thanks! I reserve unbleached for breads, pie doughs, pizza doughs, biscuits etc the rest of the recipes I use bleached (the bleaching process makes it slightly softer flour and lowers the protein content of the flour)

  42. Thank you Gretchen for this AWESOME recipe! I have tried many sugar cookie recipes trying to find the perfect “no spread” cookie. This is it. Not only do they bake beautifully, they taste great and have wonderful texture. When baked, the edges are nicely defined with sharp corners. I should have tried your recipe first since I love every recipe of yours that I have tried. I really appreciate you sharing your expertise!

  43. I have struggled with sugar cookie doughs for years. Not that I can’t make one but after putting it in the refrigerator for the required time and then trying to roll it out I would always get so frustrated as of course it does’t roll and I have no patience. I have made several recipes over the years-various Martha recipes, a number of other pastry cookbook recipes, and my favorite dough that contains cream of tarter which I can’t remember where it is from. I have never seen the instruction to “knead the dough” until it is softer. I usually resort to letting it warm up on the counter and then rolling it out.

    First, thank you for giving a this sanity-saving instruction. Second, is it also an appropriate method to let it warm up or is it better to knead it? My technique adds less new flour which I thought would toughen the dough but I have no idea if that is correct.

    1. HI! I am glad to be of some help! I actually show it at length here in my newest recipe for Blueberry Custard tart (since I use this dough for that tart shell)
      I let it sit at room temperature for just about 10-20 minutes to take the chill off then roll it / knead it right away

    1. this is not a spritz cookie, it is a rolled dough, however I have not tried piping it out – I suppose its worth a try, but right after mixing, no chilling of this dough if you are going to try to pipe it

    1. try flax eggs here:
      1 egg =
      Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth

      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  44. if i make cookie by hand whisk then is it ok ? when i make by hand mixer its texture becomes like a cake bcz the butter oversoftens. will there be a heavy egg taste in cookie or no taste ?

    1. It is really important in cookie making to CREAM the butter with the sugar, using a whisk is going to just incorporate air and why you are getting the results you are getting

      1. it maybe bcz butter becomes over soft and fluffy by hand mixer. did i overcream the butter-sugar? by hand mixture shud i beat 3-5 min only? the cookie recipe was not yours. when i baked it, it took too long to bake and became a cake like texture cookie. i have hand mixture. I made a good sponge cake for the first time just bcz of you. next time i will make much better sponge. so many thanks

        1. Its difficult for me to comment on other peoples recipes, since I dont really know what it is listed as, but again creaming method in cookie making is necessary CLICK HERE FOR MORE also maybe watch my video to get some good tips for mixing cookies
          Great on the sponge! woohoo Great job!

  45. Thank you Gretchen for two wonderful sugar cookie recipes. I am anxious to try them. Yourself along with other bakers say “It is important to start with room temperature ingredients” in fact you make it a point to say “in this recipe it is very important”. However you never say why. I am wondering why?

    1. Great thanks and you are welcome too. Room temperature ingredients mix together better than cold ones do. Butter creams better when soft not cold. Eggs won’t curdle a mixture when they are room temp vs cold.

  46. i hav a recipe 150gm sugar, 150gm butter, 1 cup flour, 1 cup coconut powder, 1 egg, baking powder. this dough is very very soft like icecream. it is not a drop cookie yet it spreads too much bcz flour is less. when i added flour, cookie became all hard. is the recipe wrong gretchen ? do u have any other coconut simple recipe ? i want to make bakery like cookies dnt want to ruin it

    1. You can add coconut extract to this dough, however read the blog post for exactly WHAT THIS DOUGH IS – I mention it is a vessel to carry other flavors. It is great for a tart shell or the base for a decorated cookie. Click here for more cookies

  47. can i divide it by 3 and how 2eggs will be divided by 3 ( 33gm?).i have a weighing machine. actually quantity is too much for home. its a simple recipe to make na? as i am not a chef or baker

      1. thanks gretchen. i made the cookie.it was great; crispy and soft both. i bake with both rods on in OTG oven. is it ok?
        tell some of your recipe that is ‘khus khus’ biscuit powder like ?

          1. i mean i want a recipe that is very soft like a custard or milk powder cookie; melt in mouth cookie,

  48. u said u can make tart shell by this recipe. i want to make small jam tarts, lemon meringue tarts, small chocolate tarts. can i make it ? just small cup size tarts

  49. Hi Gretchen

    For how long will baked plain cookies (not iced cookies) last? how many days ahead can i bake them before I ice the cookies?

    thanks

    1. sure! Cookies last for many many days stored in airtight container. You can bake them and then store them in the freeze also for a month!

  50. I really enjoy your videos and your recipes are great! I am especially found of the “base” recipes, and I look forward to trying this one. My question: Is it possible to do strawberry (or other berry) or pumpkin flavors with this recipe?

    1. Great thank you!! You can add spices and extracts and even flavor oils to this no problem, but adding liquids (like purees or pumpkin) will throw off the balance and ruin the recipe. Stick to spices and extracts and even flavor oils

  51. Hi Gretchen
    I want to make this but my problem is the dough become oily if i let it on room temp too long
    *i live in tropical country
    What do u do when u are making this on summer?
    What should i do?
    Thank you

    1. You will have to work FAST! the same thing for me when I owned my bakery and had to roll in summer, You have to take small portions of dough at a time (leave the rest in fridge) and work fast

      1. thank you so much for replying
        i love your blog because you reply to all question i had
        one more thing, my room temp butter is melted a little on top
        i think that’s what make my dough greasy and oily
        can i use it? or should i fridge it first before i use it?

  52. Hello again Gretchen, is it possible for me to over cream the butter and sugar? I haven’t tried your sugar cookies as yet, when I was trying to get on your website yesterday it wasn’t working :(. But I find that my doughs don’t get hard enough to roll out even after refrigeration. help please!! How to get it stiff enough without adding too much flour?

    1. This will be a very stiff crumbly dough as you see in the video I had to knead it back to pliable consistency since it was so stiff, check your measurements to be sure they are correct

  53. Good night Gretchen. You haven’t answered my question about if it’s possible to over beat the butter and sugar.

    I made this recipe tonight following the measurements precisely using a digital scale. My dough appears to be much softer than yours.

    I hope it surly stiffens up after being in the fridge overnight. But if it doesn’t how can I save the dough?

    1. While it is possible to overcream yes, perhaps you are incorporating too much air? Shouldn’t be necessary to cream more than 3-5 minutes
      Its hard to save a recipe when your not exactly sure what the cause is. The first thought is what you said to add more flour but that may not be the solution and may just make it a tough cookie.
      But def worth a try. Try to follow the recipe exactly as written and watch the video to see exactly how to mix and how long etc

  54. Hi Gretchen! Do you ever color this dough? I was going to try your recipe to make a red and white pinwheel cookie. Curious what stage you would recommend adding the gel food coloring…beat it with the egg and vanilla then add?

    1. Yes you sure can! You can divide the dough and then knead in the color (I have not had trouble with “over working” this dough) Or if you want all one color per batch you can add it in after the flour so you can adjust the color during the last stage of mixing

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