The cookies taste amazing. Enjoy! I hope you love this Best Sugar Cookie recipe as much as our family does! Hi Maegan! I have a dairy free substitution for the butte. Let cookies cool completely, stack with parchment paper in between each layer of cookies and store in a freezer safe container or resealable plastic bag. I made these cookies for a party yesterday and I noticed that the dough was much to wet for cut-outs, so I had to make drop cookies instead. Hope this helps! Great recipe! Would love to help figure out what went wrong. You can then crack them for use in your recipe. I like a soft, sweet frosting. In a bowl, whisk together the powdered sugar, water, and corn syrup until … It hardens nicely like a royal icing, but doesn’t get so hard that it cracks when you bite into the cookie. Wet your hands if you need to. I was ready to throw in the towel and start over with a different recipe but I stuck with it, worked with it until I could get the cut outs to come off the floured surface successfully. Hi Sue! Do you think the cookies with still keep their shape if I roll them 5/16″ thick? Happy holidays! Turn out the dough onto a floured surface. If left on the counter top for about an hour your butter should be the right consistency- a finger pressed onto the butter will make a slight indent but not sink down into it. My family and I bake for Christmas every year, and I found your recipe on my first try for a no-chill version. I can’t even tell you how many times I’ve emailed or texted this recipe to a friend asking for it so it’s about time I share it on here with all of you. I’ve tried at least 20 different sugar cookie recipes over the years and yours is by far the best! I overbaked the first batch because I wasn’t sure they were done, but overbaking made them too hard. ©2020 In Katrinas Kitchen. You can use any of your favorite flavorings in this cookie. The dough is balanced perfectly to hold its shape through baking, icing, sprinkling, serving and enjoying. Hope this helps. Perfect no- chill cookies that roll and cut-out like a dream! It’s an equal parts blend of whole milk and light cream. You may need to use more flour on the countertop. http://nextbestreview.com/. I had to almost 3 cups more flour to it and still wasnt able to make cut outs. It sounds like something went wrong as you were preparing the recipe. Line two baking sheets with parchment paper or spray with non-stick cooking spray. Just my take on it, but this was the best recipe I have come across by far! Enjoy! I started rolling the dough out and it was just too warm. Hi! Turn out the dough onto your countertop and work with wet hands and/or more flour until the dough is smooth and ready to roll. Rolling Pin:This rolling pin has measuring disks so every cookie gets rolled out to exactly the right thickness every time. The dough comes together quickly with simple pantry ingredients. To Freeze Sugar Cookie Dough, Place dough on parchment paper in flattened rounds. IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. I’ve used this recipe dozens of times since finding it online and always get great compliments from friends, family and coworkers!!!! After cooling for about 5 minutes, I use a spatula to transfer them to a wire rack. Freeze for up to 3 months. A fantastic recipe, this is my new go-to for cut outs! Best-ever recipe for soft sugar cookies you can roll and cut out with cookie cutters! best, christmas, cookie, frosting, sugar cookie. You can definitely mix the dough with regular beaters, but it gets pretty thick so just be prepared to hold the hand mixer tight. (I’d rather add flour when I roll out the dough.) Hope this helps. I love lemon zest in these. Yes, straight from the fridge is best. Make ahead options – Store the prepared (unbaked) dough in the refrigerator for up to 24 hours, or you can freeze baked cookies … Comment document.getElementById("comment").setAttribute( "id", "ae229183ecc3af79a2de3ab5d47239b3" );document.getElementById("dc24b4276d").setAttribute( "id", "comment" ); I would like to make this dough one week prior to baking. May I keep them in the fridge for say 3 days? This is the BEST sugar cookie recipe– no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating. Especially the kiddos! Hi Helen! Did you follow the ingredients exactly? This is a very thick dough. How long do the fully iced/decorated cookies last out of the fridge? Can’t wait to try this recipe. Thanks for the recipe! Mix on low speed until a thick dough forms. My daughter is currently making these and I’m watching vid FB Video Chat. Repeat with remaining cookies. Added lots of flower and still to sticky. Cookies can be cut out using a butter knife so you don’t have to have a fancy cookie cutter! Do you use bleached or unbleached flour? I’m anxious to try your no chill sugar cookie recipe, but I don’t have a paddle attachment for my hand mixer. Tag @thebakermama on Instagram and hashtag it #thebakermama. Don’t be afraid of sprinkling more flour as you roll it out. This recipe is a keeper! I’d recommend kneading in some water, but that would probably make the dough tough. Yes, you could use 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. And used cold butter? I hope the thumbprints still tasted good at least! My 2 year old is dairy free but I would love to make these with her. I’m so happy you baked them and loved them! Hope this helps! After searching for a great sugar cookie recipe for a couple years now, I have finally found a winner! Enjoy! So….my dough is in the freezer – chillin’. I hope they turned out great! I only have a handmixer, not a baking mixer, will that work?. Your email address will not be published. Place cookies about an inch apart on the prepared baking sheets. Original recipes and images © In Katrina's Kitchen. Incorporating the last cup of flour may look dry and look crumbly. It could be the moisture in your home or the humidity of where you live. Loved your recipe! Try getting a digital kitchen scale and adding your ingredients by weight. I’m sorry they didn’t turn out for you. Thanks so much for sharing!! Every year millions of people print this Best Sugar Cookie Recipe EVER from In Katrina’s Kitchen. Even with level scooping measurements can vary. What would you recommend? Here is my favorite. I didn’t have cold butter, but it still worked well! These are out of this world delicious. This has become my go to cookie recipe. The mixture will "curdle" b… Your timing is perfect, even if they aren’t browned and makes them perfectly chewy yet firm. Thank you for getting back with me so quickly! Hi Natasha! Beat in eggs and vanilla. I also like the results I get from using half and half in both the dough and the icing. I hope baking, decorating and eating these sugar cookies brings sweet memories and delicious enjoyment to you and your family and friends for years to come. What can she do if the dough has gotten too dry and is splitting in layers, after re-rolling and cutting a few times? Thank you! Scooping and dumping your flour may be the problem! Enjoy! We bake these year-round and never have issues with the dough being too wet to roll out. It all looks so tasty! Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Try my Christmas Cookie archive for some of the most adorable and delicious Christmas cookies. . That didn’t work too well for me as , even at room temp the dough did it roll out well. Wrap it tightly with plastic wrap and store in the refrigerator. We’re talking chewy and perfectly sweetened with a simple sugar icing that compliments it so tastefully. Would love to go ahead and ice but want to hold off if the icing won’t be “good” 3+ days from now. Lay out to thaw completely before icing. I even added almost another whole cup of flour and had to freeze it to cut them out. Of course, just requires a little bit more effort and time to mix the dough together well. Definitely trying this recipe this weekend with my little man!! I’ll keep you posted…, Hope you enjoyed baking and eating them! Thanks for sharing! Hi Stephanie! Oh goodness, Mindie! Thank you for ending my quest. Hi Jody! Mine was crazy wet too…it even stuck to parchment paper! Cut out the cookies in the desired shapes and places on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Enjoy! (But first, check out our Christmas Cookies Baking Guide!) Your email address will not be published. I just tried this recipe!! If your cookies seem to consistently need a longer or shorter baking time consider calibrating your oven with an oven thermometer. My butter was barely soft, like you note but I feel for the perfect ‘cut out’, a good hour in the fridge is the trick! This recipe is the best! I want to mix up the dough, roll it out, cut out shapes, eat the scraps, bake the cookies, admire our cookie prowess and chow down. I’m going to make another batch today , Your email address will not be published. For something different, try Christmas Tree Meringue Cookies. If your eggs were really large then the dough was more wet so you would have to add more flour. King Arthur Flour Measure for Measure Flour. Is the ‘half and half’ needed for the cookie to turn out well? Thank you for this recipe! We’re in arrid AZ if that helps. Hi Denise! They should definitely keep their shape with that slight of an increase in thickness and won’t need to bake much longer than the cookies do at 1/4 inch thickness. I tried you recipe and the dough was amazing! Feel free to use your favorite or switch it up each time. We did have to add more flour to make the dough less sticky, but that’s not a complaint, it’s just a tip. what better way to spend a, Who says s’mores are just for summer?! Hi Becky! No clue what went wrong. I decided at the last second I didnt want THAT many cookies and cut my ingredients in half…everything came out perfect : ). When you say cold butter do you mean straight from the fridge cold? I used our fresh eggs from our chickens, 2 of them were pretty large, but it seemed okay. I would like to use this recipe to make these with kids at a winter break camp. Great question. Hi Kt! Cut into desired shapes. Still a little creamy but hardens enough so you can stack them without the icing messing up. Any suggestions of what I could substitute for the half and half? Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time! . The cookies were delicious, but do you think that dough would have been cut-out ready if I had added more flour during the mixing process? Larry Sclafani Do you live in a high altitude location? These No Chill gingerbread cookies require no chilling - just roll, cut and bake! The Biscuit Board! It’s so versatile and emulsions can be added as well and it doesnt change the consistency. I found chilling the bowl in the fridge while getting things together helped the butter from warming up too much during the process, pre-measuring ingredients too, so you can just add them in and not have it mixing for too long. Most importantly, the cookies are delicious! Easy No-Chill Cut-Out Sugar Cookies that are perfect to bake and decorate for any holiday! It sounds like you may have over-baked them. Sure they like to eat them, but the decoration part is what they love the best…that is until they have iced and sprinkled 3 cookies each and then they’re over it, leaving me with a good 30 cookies … Thank you BakerMama for sharing!! Bake for about 7-9 minutes, rotating cookie sheets after 5 minutes, or until cookies are just set and starting to turn light brown around the edges. Hi, But the bake was not so good, the cookies tasted really hard. Oven temperatures do vary so check them around 5 minutes and take them out when the cookies are set. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a 1/4-inch thickness. The cookies are always moist and have the perfect chew to them. After cutting the shapes out, take all the scraps (left around the shapes) and roll out again to make additional cookies. Perfectly moist in the middle, not crumbly and dry. My girls will love these sugar cookies. Use the scraps! Hi Kyrie! . Thanks. Way to sticky. I made these for the first time yesterday, and they are delicious! Used 4 cups of flour, plus added an additional 3/4 cups — still too sticky. Tasted good though. Don’t be afraid to use more flour and incorporate it in while you are “kneading” it into a smooth ball. Merry Christmas! Cut out your cookies, making the most of the dough and squeezing in as many cookies as you can. Invest in a small metal cookie spatula to transfer cookies. I’m happy you asked! The recipe calls for 4 cups flour. If you don’t have enough room for two baking sheets in your refrigerator, stack the pieces of rolled out dough on … We were all excited by how easy and delicious they were, and they’ll be on our list every year! The absolute BEST cookie recipe! Are you sure you just added 2 tablespoons half & half? Cream butter and sugar together. Does the frosting set up like royal icing? Are there any good ratios of food dye (blue/yellow/red/whatever) to add for pretty, non-primary colors? The recipe I am giving you makes a large batch of dough because I like to bake many cookies. Cool completely. Cut out shapes using a cookie cutter and place them on baking sheets lined with parchment paper. You could try adding more in the mixer or coating it generously on the work surface before rolling it out. As soon as the cookies look set and are starting to brown very slightly around the edges, remove them from the oven. I almost always suggest pulling out these cookies and the 8-9 minute mark for large cookie cutters, and 6-8 minutes for small cookie cutters. Yay Lori! Hi Rose! Cookie dough can also be frozen up to 6 months. Hi Christina! Oh goodness, Kaitlin! These are hands down the best sugar cookies I’ve ever made. 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