Sugar Cookies

Total Time:
2 hr 24 min
Prep:
15 min
Inactive:
2 hr
Cook:
9 min

Yield:
about 3 dozen-2 1/2 inch
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
Directions
Watch how to make this recipe

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


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4.3 887
PERECT!! I made this recipe exactly as directed, and then I made it with gluten-free flour (Bob's Red Mill 1-to-1), and in both cases it was perfect! The chilled dough cut perfectly, kept its shape after baking, and tasted delicious! Thanks again, Alton! We love you!  item not reviewed by moderator and published
These are wonderful, delicious and easy! I made the recipe according to directions, the only exception was I used a dash of flour on my rolling pin instead of powdered sugar. I placed saran wrap on the counter and rolled the cookies out on it, then I lifted the cookies with a spatula. The saran wrap prevents the cookies from sticking.  I placed saran wrap on a cookie sheet and I layered the cookies with saran wrap between each layer. I then froze the cut cookies. A few days before my party I backed the frozen cookies according to directions on a cookie sheet with parchment paper. Prepping the cookies before hand made backing and decorating a Piece of cake.  item not reviewed by moderator and published
I use four ounces of strawberry Yoplait yogurt instead of an egg. Gives these not so sweet cookies a light strawberry flavor. They won't get as high but are still soft and delicious. Always handy when I'm out of eggs too! item not reviewed by moderator and published
These are DELICIOUS!!!!  I make these for any holiday I can. I take them to work and everyone loves them!!! I do use salted butter instead of unsalted and I just don't add the salt separately... For those who find it too sticky, they must not be adding enough flour or aren't chilling it long enough... I chill it overnight and it's pretty stiff but softens enough to roll out in a couple minutes... 1/4 inch thickness is perfect! item not reviewed by moderator and published
These were horrible.  Dry no flavor.  Hard to handle. item not reviewed by moderator and published
While these cookies are very good, they are not sugar cookies. More like short bread cookies. I was very disappointed that AB was not able to differentiate the two. So now I'm stuck with these instead of what I wanted.  item not reviewed by moderator and published
Ok, not great though. They are missing something. I will keep looking. item not reviewed by moderator and published
Everyone loved these cookies. Im getting requests for every occasion. The school wants 168 for valentines day... be careful who you give these to :-) item not reviewed by moderator and published
I was skeptical about trying these due to the mixed review and the fact that I'd never worked with actual dough before. I don't have a stand mixer, so I just used a handheld beater and that worked well (though it did take a little elbow grease at times). I didn't have any difficulty whatsoever with the dough falling apart - it was a good balance between sticky and delicate. I only let it rest for thirty minutes, then rolled it out and used various cookie cutters to make shapes. Every shape held up, and I baked them on a greased AND well-floured baking sheet that I cleaned and re-greased/floured between each batch. This recipe yielded about 30 cookies. They came out fantastic! This is the best sugar cookie recipe I've ever had. They aren't extraordinarily sweet, which is good for my diabetic family members. The texture was firm yet moist and they held up to thick, heavy whipping cream-based frosting without getting soggy. I'll be making these again for sure! item not reviewed by moderator and published
Best sugar cookie recipe! item not reviewed by moderator and published
Awesome using powdered sugar instead of flour item not reviewed by moderator and published
Refrigerated longer than 2 hours... it was more like 12 hours... When baked, the cookies did not maintain their shapes. However, they were the BEST TASTING sugar cookies that I've ever made!! item not reviewed by moderator and published
I LOVE AB. I always go to his recipes first. This cookie dough was a little crumbly but came together with some firm presses. I took the advice of some comments here and used a little vanilla in it. They came out beautiful with very little change of shapes we cut. Be sure to use parchment or wax paper for easy cleaning/ removal. And I also rolled mine out in flour. item not reviewed by moderator and published
AB is my go-to recipe guy, but not this time! My biggest problem came with getting the cookies OFF the cookie sheet. **If you are making these and using metal pans, USE PARCHMENT PAPER.** I happened to be out of parchment paper, and it's not something I generally keep in the house....I use non-stick spray. After rolling these out on conf. sugar (as directed by the recipe) and putting them on my greased cookie sheet, baking them, and allowing them to cool for 2 minutes, I was unable to get MOST of them off the pan in one piece. Yep. STUCK. GLUED is more like it. I DID discover the problem. After rolling them on the sugar, there was a LAYER of it on the bottom of the cookies. When the SUGARED side was placed down on the sheet, it mixed with the cooking spray and basically melted it to the pan. So. If you are like me and don't have parchment paper, PUT THE SUGARED SIDE UP and remove your cookies from the sheet when you take them out of the oven. item not reviewed by moderator and published
Love this recipe as a base. Even works at high altitude, which is a plus. I add vanilla extract and a drop of lemon extract for a "fresher" taste. They don't spread and the shapes stay sharp. I do frost them with buttercream icing, which unfortunately makes them soft. But, that's the way the family likes them. Winner! item not reviewed by moderator and published
Another awlful sugar cookie recipe. I followed the recipe exactly. First of all, they turned out flat, and tasted awlful. Such a disappointmeant! Waste of my time and money! item not reviewed by moderator and published
An dough be kept in fridge overnight? item not reviewed by moderator and published
Great recipe Alton! We followed this recipe without any changes. I considered adding vanilla as some other reviewer suggested, but decided to try the recipe as written. I'm very glad I did, because it was perfect. For those who had issues, I really don't think you followed the recipe exactly. We used Trisha's royal icing recipe to decorate. Balanced nicely. item not reviewed by moderator and published
I will be making these tomorrow and only have a hand mixer. Is that still ok? Thanks! item not reviewed by moderator and published
Can I use shaped cookies pan for this recipe (instead of cutting out shapes)? does anyone know? please help. item not reviewed by moderator and published
Awesome sugar cookies! Agree you need to add some vanilla or almond extract for a bit of flavor. These do not spread so your snowmen and hearts aren't blobs. Love it! item not reviewed by moderator and published
Made this for the first time and it turned out perfect. Those who messed up probably was not following directions "to a tee" like they claim. I think the problem is beating the butter and sugar "until lighter in color". Do not skip this part! You need to beat it on high until it literally doubles in size and looks pale (almost white) and puffy. It took about 5 minutes for me. item not reviewed by moderator and published
These are the best sugar cookies, and some of the easiest to make. I added the smallest splash of vanilla and the cookies turned out fabulous. They're still super soft after 48 hours and I can't wait to make them again! item not reviewed by moderator and published
As many people have commented here, I added a tsp of vanilla to these wonderful confections. They're light, crisp, flavorful. Easy to make. Doubt if I'll ever buy store bought again. item not reviewed by moderator and published
Best sugar cookie ..! Dough was not crumbly at all .. I will try adding vanilla extract next time item not reviewed by moderator and published
Best cookies ever!! I have been making these for 3 yrs and everyone loves them, the only thing I changed was that I add a tsp of vanilla extract and roll them out in flour instead of confec. sugar item not reviewed by moderator and published
This is the worst cookie recipe I have ever made, after I took it out of the refrigerator the cookie dough was very crumbly and tough and when baked became rock solid. I baked for my teacher and she said they were horrible!!!!!!!!!!!!!!! item not reviewed by moderator and published
These are awesome. I added cinnamon and sugar to one batch which was like snickerdoodles. I definitely prefer this less dense less sugary cookie. item not reviewed by moderator and published
Wow! Great sugar cookie recipe! My dough wasn't crumbly like other people have suggested. I did add a splash of vanilla and (confession) didn't beat the egg ahead of time because I was making it with two toddlers. Actually they did most of the work. So easy even a 3-year-old can do it! item not reviewed by moderator and published
These were quite possibly the best rolled sugar cookies I've ever had. The dough was so tasty I could have just eaten it straight out of the bowl. They stayed moist, yet lightly crispy, not hard and crunchy as some sugar cookies are. Perfect sweetness to compliment the frosting that we later added. Needless to say I'll be using this recipe from now on! Made for a fun, yummy night of making Halloween cookies! item not reviewed by moderator and published
The best sugar cookie around. It isn't extremely sweet, which is often what most sugar cookies are like. Very light and flaky. Have a stack with a gargantuan latte. item not reviewed by moderator and published
mine tasted like flour...instead of sugar.....yuck item not reviewed by moderator and published
When I first made the dough, it appeared super crumbly to me. I put it in the fridge and decided to re-watch the episode of Good Eats. Alton's dough looked nothing like mine.. Then it occurred to me, the one ingredient you don't measure, the egg. My egg must have just been too small. I added a second egg and the dough was PERFECT. Rolled beautifully, kept it's shape wonderfully, just a perfect sugar cookie. To everyone else that experiences dry and crumbly dough, your egg may be too small, just add another and you'll be thrilled with the outcome. item not reviewed by moderator and published
One of the best. item not reviewed by moderator and published
whenever and whatever i bake, i carefully follow the recipe step by step. I'm 100% positive that i completed every task in this batch of cookies, but yet, they came out awful. since I'm vegan i wasn't able to taste the cookies, but i made these cookies for my family. my siblings tried them and they said they just tasted like flower. i don't know what i did wrong. i even sprinkled a bit of sugar on top of the cookies immediately when they came out of the oven for some more flavor. i feel like i did something wrong, knowing that other people are saying that this recipe is delicious. maybe i did? but I'm pretty sure i followed everything correctly. help? item not reviewed by moderator and published
These cookies are fantastic! A lot of people need to learn baking basics before saying it's the recipe lol They came out perfect! I will be using this for a lifetime! You're the best Alton! item not reviewed by moderator and published
This was my first time making sugar cookies on my own, and I LOVE sugar cookies, and these were by far the best sugar cookies I have ever had! 5 stars all the way!! item not reviewed by moderator and published
My absolute favorite.... item not reviewed by moderator and published
My favorite recipe! item not reviewed by moderator and published
hum right now I'm a little sceptic about the consistency, it appears to be too soft...but then I just put it in the fridge...lets wait and see if it'll need more flour. tastes good though ;p item not reviewed by moderator and published
I tried this my first time and I only refrigerate the dough for HALF AN HOUR because I was abit impatient to wait for 2 hours. So after half an hour, I took it out and rolled it. After some time, the dough got too soft and almost impossible to cut out but it was still okay, I managed to cut straight circles despite the soft dough. I baked it and it comes out perfect! Will love to try it again. You dont really have to refrigerate the dough for 2 hours, 30 mins is okay but you have to work quickly :) item not reviewed by moderator and published
I love this recipe. I have made it 6 times in the last 4 weeks. These cookies are fantastic. The dough is crumbly, but you just have to make it into a ball and flatten it out and refrigerate. It does take a lot to start rolling it out, but after the dough warms up a bit, they roll out perfect. Beautiful, tasty and my boys love them! This will be the only recipe I use for sugar cookies! item not reviewed by moderator and published
Awful recipe...first all crumbly. Needed to mix together by hand. Then put it on the fridge and 2 hours later like recommended, I though I would be able to roll out my cookies.... What a joke, it turned into a giant hard rock. Ii wasted my time and money....to the trash it went.... item not reviewed by moderator and published
Someone at my work used this recipe so I thought I'd do it for my daughter's bday party. I followed the recipe to a tee. But the dough was incredibly crumbly. Once I refrigerated it for the required time it was impossible to roll out. It just crumbled away. I ended up just throwing it away. It is supposed to be like that? item not reviewed by moderator and published
Delicious and perfect for decorating! I made giant heart-shaped cookies for my son's preschool class. As they were quite large, I baked them for 10 minutes and they turned out perfectly! I always trust Alton Brown for a good recipe. But only because each one I've tried has been a home run. item not reviewed by moderator and published
These sugar cookies are very light and excellent with coffee or Tea. I did add some lemon zest, but that's it. Of course the red sugar sprinkles are a must when you make heart shapes. item not reviewed by moderator and published
I have been an excellent cookie baker for all of my 50+ years. These are the BEST sugar cookies I've ever made. I did add some vanilla, but that's the only change I made. Delicious! item not reviewed by moderator and published
best sugar cookie recipe ever. item not reviewed by moderator and published
My daughter and wife love this recipe. They are asked to make them for family parties all the time. item not reviewed by moderator and published
I Loved it!!! it was super easy and my kids were able to help me..they were delicious item not reviewed by moderator and published
Nothing like butter packed sugar cookies to make feel good. Awesome recipe Alton. item not reviewed by moderator and published
Followed the directions to a tee, but rolled out the dough between 2 layers of parchment paper. Was a dream to work with and made beautifully shaped cookies that held detail well. Very buttery and slightly crisp - a perfect combination. So good they didn't need additional frosting. My new go-to recipe for rolled sugar cookies! Thanks! item not reviewed by moderator and published
Very easy to make > item not reviewed by moderator and published
Came out perfect! item not reviewed by moderator and published
Easiest sugar cookie dough I've ever made. Handles wonderfully. Tastes great! Not too sweet which makes them the perfect platform for icing and decorating! Only recipe I'll use from now on! item not reviewed by moderator and published
It is hard to make to long in the fridge item not reviewed by moderator and published
Does anyone know if you can put the dough in the fridge over night? item not reviewed by moderator and published
I made these for my wedding favors a few months ago. Everyone loved them! Very easy to make and the cookie is very light. I ended up putting the dough between 2 pieces of wax paper and rolled it out before putting it into the fridge to chill. Make cutting out the cookies much easier. I'll be making them for my Christmas cookies this year! item not reviewed by moderator and published
easy to make, taste great! I made cookies for our soccer party and the kids loved it! I will be using this dough for all my sugar cookies! item not reviewed by moderator and published
I only use this sugar cookie recipe now. It's the best one I've found. Thanks Alton!! item not reviewed by moderator and published
Taste great, but the tops of my cookies were wrinkly and flaky. Any suggestions? item not reviewed by moderator and published
This is the BEST sugar cookie recipe I have found. These are not too sweet and I've never had any issues with spreading or the cookies sticking to the sheet (well, I have but that's due to user error and not the recipe). We make these several times a year, but I get multiple requests for them at Christmas time -- my girls LOVE to decorate the cookies. I'm not a fan of the icing recipe in this episode, but starting using a simple butter-cream frosting. item not reviewed by moderator and published
My 7 yr old grandson loves to make these for the holiday item not reviewed by moderator and published
They sound perfect!! I haven't made them yet, (this afternoon), but according to the reviews, not too sweet, I think they will be the best ever!!! I recently bought approx. 10 cookie cutters, and I have never made cookies from scratch!! This will be very interesting/ funny!!! Wish me success! I will search for an icing here, I have noted several mentions to one listed, but i am assuming it is the one in the associated video... I will experiment with that at another time..rofl item not reviewed by moderator and published
I love making these cookies and I made them for good several years now. I have no problem at all. They taste good. item not reviewed by moderator and published
wonderful results! not hard at all. just the right consistency. We made these for Christmas with my 4 yo daughter for the first time and it turned out great. we baked for only 8 minutes in high altitude and buttered the wax paper in advance.( food shortening) Also used brown sugar and Organic baking flour. We frosted them with chocolate frosting and confetti. YUM! will make more soon. item not reviewed by moderator and published
These are just what I was looking for! They rolled out easily on my marble board and were wonderfully crispy. They were a little overly sweet for me. I'm wondering how much I could cut back on the sugar without hurting the end result. item not reviewed by moderator and published
These cookies were horrible! If you like a soft cookie, these are not for you. They are rock hard! It says that you can use cooking spray on the cookie sheet, but do not do this! My first two batches I used cooking spray and they wouldn't come off the sheet! Out of 50 small stars, I ended up with less than half, because the others came off in pieces. Parchment paper is a must! item not reviewed by moderator and published
I just made these with my kids and although we haven't eaten the cookies yet, I've tasted them and so good! They were much easier to make than any other recipe I've tried in the past, too! I'm just wondering if anyone has any suggestions, we only used 1/2 our dough so far - could the rest be refrigerated and used later?? item not reviewed by moderator and published
I followed this recipe exactly ( though I think i chilled the dough a little less than 2 hours) and they turned out PERFECTLY. They are the quintessential sugar cookie. After they cooled I put icing ( that i made from simply powdered sugar and milk ) and then i let the icing harden. They tasted so good with the icing. I am living in Denmark right now and no one here had ever had a sugar cookie and they LOVED them! I am definitely going to use this recipe again! item not reviewed by moderator and published
This recipe didn't work so well for me. I think it's the milk that makes the dough sticky. I'll stick to my mother's recipe next time I want to make sugar cookies. item not reviewed by moderator and published
This is a solid recipe for sugar cookies that you plan on frosting. They are not that sweet by themselves, so if you aren't planning on frosting them, consider using more sugar, and adding vanilla extract, and maybe some lemon zest. item not reviewed by moderator and published
yummy very sweet. I had sever spreading problems however but I'm wondering if the dough got to warm while we were working it... item not reviewed by moderator and published
These are not very sweet, the next time I make them I'm going to add another cup of sugar item not reviewed by moderator and published
I have searched in vain for a number of years for a good sugar cookie recipe and at last I have found it! I made these last weekend for a Thanksgiving meal at our church and they were a huge hit. Several people asked for the recipe. The royal icing recipe is wonderful as well and is the perfect decorating icing for these cookies. I followed both recipes exactly as written and did not experience any problems. I will be making these cookies again for Christmas. My search is finally over. Thanks, Alton! item not reviewed by moderator and published
Can I refrigerate the dough over night or will that make the cookies tough? item not reviewed by moderator and published
These are PERFECT sugar cookies! The dough wasn't perfect because my kitchenaid mixer does not work on low speed.. But it still worked out for me! item not reviewed by moderator and published
Delicious and perfect! I made these as a test run for the holidays today and they are perfect. Also, I found the dough easier to work with without even needing refrigeration. It was a little more rollable. One tip: when rolled out, the dough is somewhat fragile, so I followed Alton's tip when he said to pick up the cookie with a spatula and the cutter still attached. Every cookie made it to the tray in one piece. Great advice. Will definitely make these again! item not reviewed by moderator and published
yummy, i used icing too and died in pink for heart shaped cookies item not reviewed by moderator and published
My 7 yr old and I made these cookies tonight. No electric mixer, no rolling pin (used a bottle to wine), put dough btwn 2 sheets of parchment, baked on parchment, used brown sugar. Perfect! Now for the icing.... item not reviewed by moderator and published
Just tried this receipe of the first time over the weekend and LOVED the cookies! They were a huge hit with my family. Best sugar cookies I've ever made. I was worried about the couple of bad reviews I read, but I just followed the recipe and they turned out absolutely perfectly! I'm using this recipe from now on! item not reviewed by moderator and published
I love, love, love this recipe! I make them every year for Halloween and Christmas. My boys love cutting out shapes and decorating them. They are no too sweet and are perfect for icing. Thanks again, AB!!! item not reviewed by moderator and published
Worst cookie dough ever! Very difficult to work with, dough was sticky, powdered sugar made a mess. I ended up throwing away the second ball of dough. And the first batch I baked came out very pale in the center and very brown around the edges. I have made dozens and dozens of roll out sugar/butter cookies over the years and these were the least successful. item not reviewed by moderator and published
I have several sugar cookie recipes, but after making and eating these, I threw all the other recipes away! item not reviewed by moderator and published
The perfect sugar cookie, from the taste to the texture you cannot beat this cookie. For those who are posting about the cookie being too crumbly or not being sweet enough or having enough of a buttery taste, I think they are confusing this with a butter cookie. Sugar cookies are meant to be plain, limited on overpowering flavor as they are typically decorated and sweetened by what is added in decorations (sugars and candies) additional flavorings will only detract from the simplicity of this wonderful cookie. As for the "crumbly" cookie comments, I'm sorry, I've made them twice for decorating and each time made double batches, not one cookie crumbled on me. Cookies need to cool slightly before being removed from baking sheets, perhaps the would be bakers should allow them to rest a bit first! item not reviewed by moderator and published
I made this for halloween/thanksgiving and my guest inhaled them my mom made a finger out of one but over all, if you put just a little more milk and butter they will rock your world (Hint: Make about 1 hundre for about 6 people. P.s. Sorry for spelling item not reviewed by moderator and published
This is the recipe that I have been looking for for such a long time. I was wondering why there was no vanilla but it really didn't need it. These were so good and had the right amount of crispiness to it without it being too hard. They were sweet enough. Well done Alton Brown. Thank you for yet another great recipe. item not reviewed by moderator and published
I have made these cookies several times and each time my cookies came out great with the EXCEPTION that I tweaked the original recipe. Believe me when I tell you that if you donot tweak this recipe your cookies will be very BLAND, BLAH & BISCUITY lol. The following tweaks that you need to make for this cookie to emulate an actual sugar cookie is to add about 1/2 a cup to 1 cup more of sugar into your mixture, as well as add about 3-4 tablespoons more of butter to your mixture. I highly suggest using the real butter not margarine. As a last and final addition PLEASE PLEASE PLEASE add real vanilla extract or any extract you prefer such as orange, lemon, almond etc. And for a pretty cookie add a nice coarse crystal sugar onto the top of the cookies before you bake. If you follow my suggestions then you will have a shortbread/sugar cookie hybrid that everyone will enjoy. The cookie will not be so sweet it gives you a toothache but it will satisfy your sweet tooth. item not reviewed by moderator and published
My Wife cried for hours after she made them ! They were so gross the whole family had a stomach ache ! They tasted like flour and chalk and tums all mixed together Gross yuck ! Don't try to make them! I gave it a one star becomes they didn't have a negative option item not reviewed by moderator and published
This is the second of Alton's recipes that I am giving a 3-star to. I really liked his show, but find some of his recipes lacking. I have been making the sugar cookie recipe from the Betty Crocker cook book sisnce I was a kid. But I decided to try this one. The consistency is just,..off. I can't put my finger on it. It was also missing flavor. I did not realize until the dough was complete that he didn't have us add any vanilla. I did frost them. But still, that wasn't enough. The one good thing is that they are much easier to roll and cut-out than my old stand-by. Normally I am all over the sugar cookies. But not this time. I guess I will go back to the Betty Crocker recipe I grew up with. item not reviewed by moderator and published
These cookies ROCK!!! Super Easy...Super Fast...and Super Fun! My toddler had a blast helping me in the kitchen. This recipe is perfect for any occasion and or holiday. I made tons of individuals for Christmas...plain, iced; you name it. Everyone loved them. I also made a giant birthday cookie for my little one and it worked out wonderfully. Thanks Alton! item not reviewed by moderator and published
First time making cookies from scratch - ever! This recipe was perfect and incredibly easy to follow. Great job as always, Alton item not reviewed by moderator and published
I'm not a cook, not a good cook. I made these cookies today. I followed the measurements and directions precisely. They came out perfectly shaped, delicious, perfect for decorating. This will be my forever sugar cookie recipe. item not reviewed by moderator and published
I feel like I made a huge mistake when I made these cookies. I do not think my oven is working correctly. They tasted overly sweet in spots like I didn't mix it well. However they were very good. item not reviewed by moderator and published
I have tried many, many recipes for sugar cookies this by far is the BEST! I added some almond flavoring as well. You can always depend on Alton. Thank you item not reviewed by moderator and published
If you actually follow this recipe and measure correctly, I don't know how you don't like these. They are not an overly sweet cookie but sugar cookies traditionally are not. Don't overbake either! Take out of the oven just when edges are browning and they are great! I always add vanilla and/or almond to sweets and you need it in this recipe also. And rolling them out in confectioners sugar definitely helps prevent the "flour-y" taste. Good recipe! item not reviewed by moderator and published
Yecch, too heavy on the flour. Not enough baking powder. My recipe turned out too stiff for my cookie cutters. I won't be making this again. item not reviewed by moderator and published
This recipe makes a great sugar cookie. If your dough is crumbly you need to continue mixing until it comes together. Mine was crumbly initially but it came together just like the recipe said. item not reviewed by moderator and published
This recipe makes bad sugar cookies, but happens to make amazing scones. I tried it just as described and discovered the dough came out almost exactly like a crumble cake topping, so I added more milk to it to actually create a dough. And what I ended up with were the most amazing scones I've ever had. Sure, they looked like cookies - but with a flavor like that, who am I to judge? item not reviewed by moderator and published
I tried this recipe out last year for the holidays. It's the best sugar cookie recipe I have made. The cookies came out perfect, and now my family wants them every year. When it comes to science and recipes, listen to Alton! item not reviewed by moderator and published
agreed. these were terrible! item not reviewed by moderator and published
If you're rolling out the dough for cut out cookies its always better to refridegrate overnight so the dough is nice and firm for rolling and cutting. Otherwise you could do little balls of dough and then roll in colored sugar or plain sugar, place on pan and flatten slightly. Either way makes a yummy cookie. item not reviewed by moderator and published
Very good we make these all the time. item not reviewed by moderator and published
Yes, a hand mixer is fine to use. I've made them with one several times when I was too lazy to get my Kitchen Aid stand mixer out. :) item not reviewed by moderator and published
You can as long as you make sure not to put too much dough in each; only make it about 1/4 inch thick for each pan. I have made them in a small mold pan (similar to a candy mold pan) with multiple Christmas designs on it in the past. The important thing is the thickness. item not reviewed by moderator and published
That helped my second batch was better after I beet the butter and sugar for longer. item not reviewed by moderator and published
Hazelnut, coffee, and other extracts also work really well in these. I like to make several batches with each having a different flavor. item not reviewed by moderator and published
It's error on the cook. Not the recipe. item not reviewed by moderator and published
I also had issues with these cookies. I followed the recipe to the letter. Bottoms were black no matter what I did or how many times they got turned, these things suck. item not reviewed by moderator and published
I also had issues with this recipe when I rarely do with others. This recipe is a hit or miss for people I guess!<br /> item not reviewed by moderator and published
after browsing other sugar cookie recipes THEY ALL ADDED vanilla flavoring....so maybe thats the key ingredient i need for my taste buds.... also alot of post say they followed this recipe but dough was crumbly... make sure the egg is beaten BEFOR adding item not reviewed by moderator and published
They probably need to be frosted. If you add a sugary frosting, it's better if the cookie part is less sweet. item not reviewed by moderator and published
Did you forget to add the sugar? Milk, eggs? Or enough butter? I know I just put a batch in the fridge, and the dough is really tasty and sweet. item not reviewed by moderator and published
What kind of flower did it taste like? Rose? Petunia? Or perhaps did you mean "Flour"? I can see the confusion, but one is made from wheat, the other, well, petals and stems. This could be quite confusing if you put "Flower" into the recipe instead of "Flour", I would imagine that they tasted horrible, or at least nothing like what a Sugar Cookie should taste like. I made this recipe, it tasted exactly like a Sugar Cookie. Did you use real milk (not soy, etc.) real butter? item not reviewed by moderator and published
You are sort of rude. item not reviewed by moderator and published
yes...you are right...i followed the recipe and everything turned out perfect EXCEPT THE TASTE..... ...its eatable if you add icing.....i see the spelling police was here...lol.... item not reviewed by moderator and published
It is possible that your egg was smaller that what was needed; you could add another egg or half of an egg to make the dough easier to handle. Most recipes for sugar cookies call for vanilla - this one does not - but you could add some to the dough, or another flavor of extract, to give them more flavor. If you notice the dough becoming crumbly just stop adding the flour mixture. One last thing is to make sure your dough is well chilled before rolling it out. Hope this helps a little. :) item not reviewed by moderator and published
like I thought it needed a lot more flour (at least another half a cup maybe more) to be at that consistency where it doesn't stick to the hands, even after being in the fridge for two hours...i took the dough from the fridge and aded more flour by hand, not using the mixer. item not reviewed by moderator and published
You must have done it wrong then, because mine (and many others) was perfect. Hopefully no one adds extra flour because of your comment. item not reviewed by moderator and published
where are you at? sometimes it has to do with the humidity in the area you live and the elevation. I'm guessing you are somewhere hot and humid right? If so your cookies are always going to come out a little different then those living in more northern dry climates. item not reviewed by moderator and published
I just made a batch, followed the recipe and used 3 cups of flour. The dough is perfect. Did you sift the flour? item not reviewed by moderator and published
The dough needs to chill longer than 30 minutes! It is very difficult to handle, as your's was, otherwise. It definitely needs at least an hour, though two or more is preferable, to give it the right texture. item not reviewed by moderator and published
I've done this recipe plenty of times, if its too hard you let it warm up for a few minutes then roll it out. This time it was user error. item not reviewed by moderator and published
I totally agree this recipe did not work out well at all item not reviewed by moderator and published
Casey, if the dough is too hard to roll out right out of the fridge, allow it to defrost on the counter a few minutes and try again. If it starts to get too warm and sticky, wrap it back up and stick it back in the fridge for a bit. Good luck! item not reviewed by moderator and published
Thank you for the tip about the vanilla! I am making them this weekend for the first time, and I will try that. item not reviewed by moderator and published
if putting something in the fridge makes something "to hard of a recipe" then maybe you shouldnt be in in the kitchen to begin with. lol item not reviewed by moderator and published
Yes, I have kept it in the fridge overnight, just let it warm up a bit when you take it out or it will be impossible to roll. item not reviewed by moderator and published
Maybe use a little less powdered sugar for rolling? Make sure to roll when its nice and cold, and it won't get sticky. item not reviewed by moderator and published
I just used this recipe (also my first time making them from scratch) and they turned out great! I actually did not make the icing from this recipe and cheated just a bit by buying icing. The cookies still came out great and the dough was a dream to work with. Definitely not too sweet so icing is a must. Good luck! item not reviewed by moderator and published
If you cook them just until they are just browning around the edges and take them out, they're great! Give it another shot, and WATCH these cookies! At the very most, it should take 10 minutes. item not reviewed by moderator and published
You could freeze the dough in the freezer for 6 months. item not reviewed by moderator and published
I refrigerated mine for 2 days and it was still very easy to work with. This did make for a ton of cookies! item not reviewed by moderator and published
You can also make your icing with powdered sugar and orange juice for a different flavor. Then decorate with some orange zest. You can use any juice to the icing, in place of the milk, for an unlimited amount of flavor combinations. item not reviewed by moderator and published
if the dough is sticky add more flour a tablespoon at a time until it comes away from sides of bowl. item not reviewed by moderator and published
oh my gosh! thats exactly what happened to me! everyone is sharing how wonderful these cookies came out. i just don't get where they're coming from. item not reviewed by moderator and published
I find that a little to much sugar item not reviewed by moderator and published
I added 1 tsp of vanilla, no extra sugar. item not reviewed by moderator and published
There must have been something that was done wrong because this recipe is super and the cookies are amazing. item not reviewed by moderator and published
I feel like your response is a little extreme. These cookies are almost entirely flour, sugar, and butter, so if you followed the directions I honestly have no idea how they could be THAT bad. item not reviewed by moderator and published
i always carefully follow recipes step by step, double checking (or even triple checking) to see if i got everything right. especially with this cookie recipe. i don't know what happened, but these turned out awful. they were super pale, and a weird brown color around the edges. the texture was all off. overall these cookies were bad. tasted, bad, looked bad, and even smelled bad. item not reviewed by moderator and published
humm.... Maybe not enough milk item not reviewed by moderator and published
If it was too crumbly, try making sure the butter is a little warmer and your egg is room temperature. Adding more milk will make the dough sticky. item not reviewed by moderator and published

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12 Days of Cookies