The Best Vanilla Sugar Cookies Recipe
Vanilla sugar cookies are a favorite treat anytime. Whether you choose to decorate them or eat them just as is with a cup of tea. Based on my butter cookie recipe these are soft, crisp and buttery. Also, they do not spread making them a great candidate for shaped and decorated custom cookies.
My go-to sugar cookie recipe
These are the best sugar cookies you will ever eat. They are a variation on the delicious butter cookies; they stay soft and crisp and delicious much longer. I make these so often because not only do my kids love them as is, I also decorate them with fondant or royal icing when I need too. If you place an order for cookies with me, this is what I will make for you.
Unlike most other recipes, I do not add any leavening agent like baking powder or baking soda. And yet, if you look at the cookies from the side, you can see they do look light and airy. Also, I prefer that my cookies do not spread like regular cookies. That way I can use the same cookie cutter for my fondant and decorate them perfectly.
The big secret to success with this recipe is the way I prepare my dough. I highly recommend that you read the process well before you start making the dough. The extra beating in the mixing of the mixture gets air into the batter making it light and airy before we add flour.
Let’s talk ingredients and substitutes (Save/Pin)
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- White granulated sugar – As a rule of thumb, whenever you need to cream sugar and butter – always use a fine grain sugar. That will cream faster. If you have to use a coarse grain sugar – pulse it in the food processor a couple of times, and it will be beautiful. If you do not cream the butter and sugar cookies well, the cookies will be flaky.
- Vanilla extract – I like using vanilla extract. But it also has the tendency to color the dough. So, if you need a white or fair mixture just add clear vanilla extract or rose essence. Having said that always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Useful Tips and Tools for Baking Cookies
- I’m not a slave to mixers but when a bake needs some good creaming method required I can’t but help insist you bring that K-Mix or Kitchen Aid from the back of the cabinet.
- A good baking tray is always ideal for baking. Try using a light colored baking trayBaking tray. Or line the baking tray with Parchment Paper
- If you aren’t going to fill or decorate these cookies, a regular rolling pin will work just fine. But a Cookie rolling pin in one where you have the side spacers which will help with even rolling so all your cookies are leveled. Leveled cookies bake evenly too
- It is essential to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them cooking further but place them on a Cooking rack so they air circulates on all sides which prevents steam from going back into the cookie thus…… keeping them crisp not soggy.
- Always bake cookies on the center rack of your Oven, if you have more than one tray either bake them one at a time. You can cook two trays, but sometimes this can lead to the bottom one spreading too much in some cookies. You can also rotate the trays in between baking which is often helpful in some cookies.
- Most cookies usually bake between 10 to 12 minutes in general. These took me about 10 minutes. Because cookies bake quickly, it is also an item that gets overbaked because we end up getting distracted at the last minute. My solution is a kitchen timer set to 10 minutes by default, and I turn it on as soon as I place the cookies. This has saved me many cookies in the oven because my kids always keep me busy.
My Decorated Cookies
If you see decorated cookies on this blog – almost all of them are these Vanilla Sugar Cookies or my Chocolate Sugar Cookies. They are the best..!! Sometimes I use an eggless version of these – and you can find my eggless vanilla or eggless chocolate sugar cookies along with all other cookies here. In fact, in fall I make a no-spread gingerbread sugar cookies which are also a variation on these sugar cookies.
How to make – The Best Vanilla Sugar Cookies (Save/Pin)
Ingredients – in the recipe card below (with conversions)
Method
Plan and Prepare
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt.
Make the Dough
- Cream butter and sugar in your mixing bowl with the paddle attachment until light and fluffy.
Do not skimp on this step or the cookies will be very dense. - Add eggs one at a time slowly, mixing each well until incorporated.
- When both the eggs are added continue mixing on medium for about two more minutes.
- Next, add the vanilla.
- Followed by the flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
- Wrap in cling/plastic wrap for at least 1 to 2 hours.
Roll the Cookies
- Once the dough is chilled; roll dough on a lightly floured surface evenly.
- I roll my cookies a minimum 1/4 inch or 6 mm thick using a rolling pin with spacers.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- I prefer to chill the cookies while the oven is preheating.
- Preheat the oven to 180 C / 360 F.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the refrigerator over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Frequently Asked Questions
What sugar cookies are best for decorating?
Sugar cookies for decorating need to be crisp, not soft. With a flat, not puffy top. You want sharply defined edges, not round edges. This recipe gives you just that, crips, flat and well-defined sugar cookies. These will make the most beautiful decorated sugar cookies.
Why is there no baking powder or baking soda in this cookie recipe?
Leavening agents like baking powder and baking soda make the cookie lighter but also puffy. The resulting cookies do not make the best canvas for sugar cookies for decorating purposes.
How long should you chill the dough before baking?
I usually chill my cookies for about 15 to 30 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies which helps when baking, preventing the cookies from spreading as chilled dough takes longer to melt compared to room temperature fat.
Are sugar cookies supposed to be soft? Are sugar cookies supposed to be hard?
Regular cookies are usually crisp on the outside and soft or chewy on the inside. Sugar cookies are softer but not soft. While they are not necessarily delicate, they can break easily.
If over baked they can be brittle but still delicious to eat. Cookies become hard as they cool, so it’s always a good idea to keep an eye when baking. Ideally, they should not have any brown, perhaps a light color around the edges. Leave them on the hot tray for a good 5 to 7 minutes, so they continue to cook and hold their shape
Can I use brown sugar for these sugar cookies?
You can, but the texture and taste will be different. Brown sugar will keep the cookies soft, tender and chewy while white sugar will give them a crisp texture which is what you need in sugar cookie for decorating.
Is it ok to chill cookie dough overnight? Do I have to make the cookies immediately?
Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge or 5 to 6 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment lined tray wrapped well with cling wrap for about 3 to 4 days. Sugar cookies dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season.
Can I reduce the chilling time for these sugar cookies?
These cookies will cut and bake better when properly chilled. If you don’t have enough time I highly recommend using my recipe for no-chill sugar cookies instead.
Should I refrigerate the cookies after baking?
No, baked sugar cookies should not be refrigerated after baking. They can last for two weeks at room temperature if kept well in a cookie jar. Never leave cookies out for long as they tend to get soft.
Can I add add more flour to ensure these cookies do not spread?
I have tested and tried these cookies if you follow the recipe and bake them at the right temperature they will not spread. You can also try my other no spread sugar cookies recipe
Why are my sugar cookies flat?
Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
What is the best way to store fresh cookies? Can you leave cookies out overnight?
Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
How do you soften cookies that are too hard?
If you have cookies in the jar longer then a few days, or summer heat can sometimes make cookies hard. A slice of an apple or bread in the cookie jar with the cookies can help soften hard cookies.
Do I need to chill sugar cookie dough? Do I need to chill sugar cookies before baking?
Cookie dough becomes soft when creaming the butter with the sugar. Chilling the dough will help solidify the butter and making rolling or cutting out the cookies more comfortable to handle.
It is always a good practice to chill cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies which helps when baking, preventing the cookies from spreading as chilled dough takes longer to melt compared to room temperature fat. If you need to make a quick batch of cookies I highly recommend using my No Chill Sugar Cookie Recipe.
Why are my sugar cookies dense and tough?
Often the reason is too much flour. I highly recommend weighing your ingredients so you add the precise amount of flour needed in the recipe.
Having said that, all flour gets absorbed differently. A good guide would to that the cookie dough should be soft and needs to be refrigerated just as you can see in the video.
If the prepared dough is pliable and ready to roll without refrigeration means you have added too much flour. The cookies will still be delicious but a bit firm. Bake them for less time so they don’t become too hard after cooling.
How to roll and cut cookies evenly?
Rolling and cutting sugar cookies evenly work best with a rolling that has spacers. I have explained the process and alternate method in detail with tips here in this post – 10 Tips – how to roll and cut sugar cookies
Baking cookies in hot and humid conditions?
Yes, hot and humid conditions can be a challenge especially with butter-based cookies.
The best way to work around this is to roll the dough between two parchment papers.
Let the dough chill before you roll the dough and
Chill again after you roll the dough.
Cut the cookies out of chilled dough. This will give clean precise cuts and handling chilled cookies are easier to transfer from work surface to baking tray.
Why did my sugar cookies become too brown on the outside?
If you bake the cookies at very high temperature or if you bake them for too long the edges will get brown quicker. 180C is a guide I like to use but every oven is different so adjust temperature accordingly.
If you have cookies baking quicker with most recipes then perhaps its time to check if your oven temperature needs calibration.
Why are my cookies hard when cooled?
Overbaked cookies when cool tend to be dry and hard. Which is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
More sugar cookie recipes?
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The Best Vanilla Sugar Cookie Recipe
Print Pin RateDescription
Equipment /Tools
Ingredients
- 440 grams All-purpose flour
- 228 grams Unsalted butter (room temperature) (2 sticks)
- 220 grams White sugar (little over a cup)
- 2 Large eggs
- 1/2 tsp Salt
- 2 tsp Vanilla extract
Conversions – Switch between Metric & US for other measurement options
Instructions
Plan and Prepare
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt.
Make the Dough
- Cream butter and sugar in your mixing bowl with paddle attachment until light and fluffy. Do not skimp on this step or the cookies will be very dense.
- Add the eggs one at a time slowly, mixing each well until incorporated.
- When both the eggs are added. Continue mixing on medium for about two more minutes.
- Next, add the vanilla.
- Followed by the flour. Do not over mix once the flour is incorporated.
- Bring the dough together and divide into two discs.
- Wrap in cling/plastic wrap for at least 1 to 2 hours.
Roll the Cookies
- Once the dough is chilled; roll dough on a lightly floured surface evenly.
- I roll my cookies a minimum 1/4 or 6 mm thick using a rolling pin with spacers.
- Cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- I prefer to chill the cookies while the oven is preheating.
- Preheat the oven to 180 C / 360 F.
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Recipe Notes
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Teresa Teague
I was looking for a better cut out cookie recipe than the one I have because I get inconsistent results sometimes. I am a nearly professional baker and live in a humid area where that can certainly affect the amount of flour used. It also seemed to take 4 minutes longer to bake. My oven is calibrated so I’m not sure why, but I do think 360 is not quite hot enough. My normal cookie temp is 375
So, I tried this recipe and found that while they do not spread, they are really bland tasting.
I often had requests for un-iced cookies with my original recipe. Perhaps the icing will compliment this cookie, but I think I may added some additional sugar and see if I can get the same results. I would think so especially with leaving out the baking powder.
That said: It’s so nice that Veena put so much time and effort into writing these recipes and posting all the instructions and techniques. It is extremely helpful to find a blog like this when you’re troubleshooting in the middle of the night. 😉
So thank you Veena, for the tips and tricks. It’s been very helpful to me.
Veena Azmanov
Thank you, Teresa, for your feedback. Yes, these cookies are meant for cookie decorating so they do take the adding icing into the calculation. Glad you found my posts useful. Thanks for your kinds words.
Brittany
I just got the dough out of the fridge from chilling for 2.5 hours and it is incredibility sitcky. Should I have out in freezer or did I miss something else?
Veena Azmanov
Hey Brittany, That’s should not be sticky after 2.5 hours. First, the butter should have become firm. Also, did you use all the flour in the dough? Please check the list of ingredients and my video to see what could be the issue.
MARVIN BINK
awesome cookies.
Veena Azmanov
Thank you, Marvin.
Lisa
Do I need to sift the flour?
Veena Azmanov
It is always a good idea to sift flour but not entirely necessary for this recipe.
Angela
This recipe is awesome as well as your Chocolate version – made both and people cant stop raving about them! Thanks
Veena Azmanov
Thank you so much, Angela. So happy you enjoyed these cookies so much. Thanks for coming back to write this feedback, appreciate it very much.
Tracey
Question! I LOVE LOVE LOVE this recipe however I can never get the baking down pat. Sometimes it seems like they’re not cooked enough but then harden over time. I like the taste better if they’re brown lightly on bottom. Should they be browned?
Veena Azmanov
Hey Tracey. I like them a bit thick and lightly brown on the bottom. Don’t roll them too thick tends to keep the center undercooked. 1/8 thickens sounds good.
Tracey
Thank you for responding so fast! So when you roll them out you don’t use the 1/4 or 6mm spacers? I should go thinner? Like to 1/8 or 3mm?
Thank you!
Veena Azmanov
I like them at 1/3 (3mm) for myself but when I have a cookie order I keep them thicker.
Jayne Crayton
Do you think I could substitute lemon extract for the vanilla?
Veena Azmanov
Yes Jayne, you can use lemon extract for vanilla
Jayne Crayton
I would love to try these and wonder if lemon extract could be substituted for vanilla?
Veena Azmanov
Yes of course, Jayne. You can definitely use lemon extract instead of vanilla. Thanks
Angela Ward
Just curious…when I measure out 3 1/2 c of flour it comes out to 580g. But the recipe calls for 440g of flour which I’m measuring to be less than 3 c. Which should I follow the grams or the cups? Are you sifting before or after measuring?
Thanks!
Veena Azmanov
Angela – one cup all-purpose flour is 128 grams – so 3 1/2 cups should be about 448 grams. It is always better to measure ingredients by weight when baking as I explained here in this post THanks
Elizabeth Felix
Hi Veena! What attracted me to this recipe when i was searching for a sugar cookie recipe was your name. My middle name is Veena which is not very common in the U.S. so i don’t run across it very often. I am glad we share two things, our name and love of baking! I am very selective when it comes to sugar cookies so when i say these are fantastic, i mean they are really, really, really, good. I used a royal icing and they were the perfect sweetness. I had no issues whatsoever with the dough, it was super easy to work with, cut outs easy to transfer to baking sheet and did not spread. Thank you so much for the recipe, i will try to make another batch this week, even though i usually don’t make more that one batch of the same cookies during the holidays, these went so fast and i am craving more!
Veena Azmanov
Thank you so much, Elizabeth Veena. That is very uncommon in the US unless you have an Indian background.
Thank you for your lovely comment. So happy you had success with this recipe and enjoyed it so much too. I’ve been making these for years and my kids love it very much.
These were designed to be decorated with Royal Icing or fondant which is why the sugar is on the less rather than more side.
Thank you for coming back to write this feedback. Appreciate it very much.
Angela
Turned out perfectly! Not super sweet and with icing they will prob be perfect ❤️ Love that they don’t spread, my design held up beautifully!
Veena Azmanov
Hey Angela. Yes, these are kept a little less sweet because most often sugar cookies are frosted with Royal Icing or Fondant as decorations. Thank you, for coming back to write this feedback. Love know how the recipe works with you guys. Have a great day.
LucyAnn
Just finished baking the cookies! They are beautiful. Now I hope I can learn how to do the piping & flooding!
Veena Azmanov
Thank you LucyAnn. I’m sure you will be great.
Mimi
Hello, can I use margarine instead butter? Thank you.
Veena Azmanov
Yes, Mimi, you can use margarine but margarine contains water so you may need to add 1/4 cup more flour as margarine has more water content than butter.
Janet Rodriguez
I made the best vanilla cookie recipe and followed it to a T. The only thing I did not do was roll the dough out. I make hundreds of cookies for the holidays and was mixing mincemeat cookies while baking the vanilla cookies. I formed the dough into small balls and flattened them slightly with a sugar dipped glass. It worked for me. I must say that this is the very best vanilla cookie I have ever tasted. It was easy to make and was big on vanilla flavor. Can’t wait to make and roll them out next time. Very good recipe!
Veena Azmanov
Thank you, so much Janet. I am so happy to hear that you had success with these and that you enjoyed them as well. Thank you for coming back to write this feedback. Love hearing from those who tried my recipes. Have a lovely day.
Jessica Robertson
Hello! I’ve just attempted these today and they spread a bit during cooking and the edges aren’t as sharp as the ones in the picture. How can I fix this? Thank you!
Veena Azmanov
Jessica, check to make sure you used the right ration for butter to flour. If you use less flour than in the recipe they will spread. Also make sure your butter is room temperature not too melted when you start creaming. Hope this helps.
Danielle
Planning to make these cookies for a bridal shower this weekend! Do you suggest making the dough and chilling it overnight? Would that be okay?
Veena Azmanov
Hey Danielle. I make big batches and chill them a lot but you have to make sure they are rolling temperature when its time to roll. If the dough is too cold to roll it will crack too much. So keep it out for a while until just right to roll. Just like pie crust. Too cold it will crack at the edges.
Constance
Thank you so much for sharing this recipe and the tip of refridgerating overnight ! Made two batches of these today and they worked out perfectly. Dough is very forgiving as you say! Covered in fondant as well and they taste delicious, perfect amout of sweetness.
Veena Azmanov
Thank you, Constance. So happy you had success with this recipe and enjoyed it. Thank you so much for coming back to write third feedback. Have a wonderful week.
Adele
This recipe looks perfect. I will try it out this weekend.
The oven temp, Is that 180°c for normal or fan oven?
thanks
Veena Azmanov
HI Adele. I have a fan oven and that’s 180 C. Thanks
Moris
Thank you so much for this recipe. Was so perfect. I thought since there is no baking powder they would be tough but on the contrary, they were perfect. Thank you so much for the wonderful recipe.
Veena Azmanov
Thank you, Moris. So happy you had success with this recipe and enjoyed it. Thank you so much for coming back to leave this feedback. Have a wonderful day.
Celia
What if you don’t have a fancy mixer?
Veena Azmanov
You don’t always need a fancy mixer – a whisk and a bowl will do the just fine. You will need to mix it a bit longer, that’s all.
Teta
Hi Veena,
Thansk for the recipe! I have tried this recipes and very happy with the result. The cookies held its shapes after baking and the taste was great. The only difficulty i had was the dough seems too soft i had a hard time transferring them to the baking pan after i shaped them with cookie cutter because they keep breaking. I was tempted to add flour because i worried they will spread, but i didn’t. My questions are, is it normal? Or should I add flour to the dough? Fyi i live in Indonesia which has hot and humid climate.
Veena Azmanov
Hey Teta – Sorry for the delay in replying back. If you live in a hot and humid place it’s normal for the dough to be soft because the butter will melt. I highly recommend you roll the dough on a parchment paper, if necessary between two parchment papers. Chill the dough for 7 to 10 minutes – then use the cookie cutters on the chilled dough. With this method, you can handle the chilled dough without the fear of it losing shape. As for baking, I have been baking these for years and they do not spread. If you do find they spread perhaps add a few tbsp – but not unless absolutely necessary. You want the cookies to be light and melt in the mouth not tough. Hope this helps. Thanks
Nicci Eden
Hi Veena. This recipe looks fabulous, can’t wait to try it!! I was just wondering if your oven setting is with or without the fan option? Thanks in advance Nicci
Veena Azmanov
Nicci – my oven has the fan setting on – thanks
Ash
Excellent receipe! How many 5 inch cookies would a batch make?
Veena Azmanov
Thanks Ash. I’d say about 15 to 18 depending on how thick you roll them.
MB
I liked the concept of airy light whip of butter & sugar. However, if you refridgerateband tool the dough, it cancels out light and airy.
There is so little sugar in this recipe for all the flour. I prefer sweet sugar cookie. If you do not glaze the cookies, they taste more like bread than dessert.
Veena Azmanov
Thank you MB. Have you tried the recipe? When you try the recipe please follow the instructions as given. Then come back and let me know the out come.
This recipe is for sugar cookies and yes the amount of sugar is just right. It takes into account that you will decorate the cookies. Having said that unless you like your cookies loaded with sugar these are perfectly fine to be enjoyed with the current amount of sugar.
Many people have tried this recipe over and over again successfully including me. Thanks
Karter Bailey
We tried this cookies last weekend but we could not decorate them. They were so tasty the kids enjoyed them just as is. Thank you so much for this recipe. Going to the Chocolate version next. I have to ask if you can please make an eggless gingerbread cookie recipe. Thanks
Veena Azmanov
Ah thank you karter. So happy to hear your kids enjoyed this recipe. Well you will just have to make more for decorating. Since they are so easy to make double the batch for eating and decorating. Yes do try the chocolate version too – my kids love it. Thank you so much for coming back to write this feedback. Appreciate it very much.
Beth
These come out perfect every time. I make my own butter and then I make the cookies. Here is my question: What happens if the eggs aren’t room temp? They just don’t incorporate well? My butter is never room temp but it is super creamy because it is fresh and hasn’t been refrigerated to make it “hard.”
I may try it with cold eggs just to experiment. Thanks
Veena Azmanov
I too make homemade butter and often use it for my cakes and cookies but I don’t do anything different with my dough. I just chill it well before I roll the cookies. You can use cold eggs if it helps your dough.
Maddison Ferrer
These are the best Vanilla Sugar Cookies recipe for sure. I have been making them for a while now and they are perfect every single time. We love the taste and texture. I cannot believe that there is not baking powder or baking soda in the recipe and yet they are so light and fluffy. Thank you for sharing this recipe.
Veena Azmanov
Thank you Maddison. So happy to hear you loved these cookies. It sure is a favorite here. Thanks for coming back to write this feedback. Appreciate it very much
Amy Kaiser
These cookies brought back some childhood memories! I will be making these over and over.
Veena Azmanov
THanks Amy, so happy to hear that. Yes I have childhood memories with these too! Always the best association
Goldie
I didn’t see a leavener in this recipe, why is that?
Veena Azmanov
NO there is no leavening in this recipe. I often decorate sugar cookies with fondant and want them to hold their shape and size. The leavening really spread them. These are light and airy because of the mixing process. Thanks
Liz
I don’t have a stand mixer. Can I use my hand held mixer instead? And then form it by hand and chill? Thanks
Veena Azmanov
Yes of course Liz you a hand held mixer, and can form it by hand but the shape will have beveled edges
Mary Gaona
Hi Vienna,
Made these cookie and they were delicious. I finally found my sugar cookie for the holidays.
Veena Azmanov
Aww thank you Mary. So happy to hear that. Love to hear such feed back. Thanks
Ankita
Your recipes are amazing always.Do share recipe of shrewsburry cookies if you have.
Veena Azmanov
Thank you Ankita – I will try to share more cookie recipes soon.
Bryan
You mixed the salt twice. Once in the flour mixture and the other for creaming. May i know which one to follow? Thanks!
Veena Azmanov
Nah it’s just once – swift the flour and salt. The second should be only cream butter and sugar Thanks
Latrecia Ford
OMG! I owe you for this one. Can you say perfect! I had brought a cookie cutter for my mother and I was so nervous about making cookies for the first time and these cookies came out great. My husband hates sweets and he bit this cookie three or four times tasting it for me. I wish it was a way for me to share one of my recipes with you but I have not been baking for long.
Veena Azmanov
Thank you so much Letrecia. So happy this recipe worked for you and that you enjoyed it. Thank you so much for coming back to write this feedback. Have a lovely weekend.
Jenn
Could I substitute Vanilla sugar instead of vanilla extract?
Veena Azmanov
Yes absolutely Jenn. Use the same amount of sugar and omit the vanilla.
Veena Azmanov
Yes Jenn… You can use vanilla sugar for sure and omit the vanilla in the recipe
Crystal
I made the dough and refrigerated over-night. When I went to spread the dough it was very crumbly and quite difficult to roll out. Any suggestions?
Veena Azmanov
Yes, Crystal its sounds like the dough was too chilled so it needs to thaw just a bit. Or knead it a bit. You want the dough cold not not so hard that it breaks apart.
Felicita Wright
My apologies if this is a duplicate.
How thick do you recommend on rolling out the dough? Thank you.
Veena Azmanov
I like to keep mine a minimum 1/4 inch or 6mm thick – Thanks
Felicita
How thick would you recommend rolling out the dough? Thank you.
Veena Azmanov
I roll my cookies about 1/4 in thick or 6 mm using a rolling pin with spacers
Vinti Jajodia
Hello ma'am,
Is there any way in which we can make make eggless sugar cookies?
Veena Azmanov
Hey Vinti – I will be posting some eggless sugar cookies recipes very soon. I do need to test the recipe once more before I post it so stay tuned. Thanks
pallavi
Hi veena
I love your blog and your recipes
Do you have an eggless version for this recipe? Or a substitute?
Thank you so much
Veena Azmanov
Hey Pallavi, I will be adding a few eggless cookies recipes very soon. Including an eggless vanilla and chocolate sugar cookies. Hopefully soon. Thank you!
Kirti Deshmukh Bhargava
What type of icing/frosting have you used to cover the sugar cookies and where can I find the recipe?
Veena Azmanov
Royal Icing Kirti. Thanks – You can find the recipe for royal icing on this blog as well.
fofo
you are an artist….Love these cookies. So delicious and so easy. They turned out perfect
thanks a lot.
Veena Azmanov
Thank you! So happy to hear you enjoyed this recipe.
Carina Graboricki
carina
Anonymous
Hi Veena,
I'm wondering if you have ever made the dough, rolled it out and then froze the sheets for later use?
I want to make the dough ahead of time, for a gathering of wee ones, and having it done to the point of cutting out would be great.
Do you think it would work?
Robin Christ
Veena Azmanov
Yes, you can roll the dough between sheets and keep them in the fridge. You can also cut the cookies out and then freeze them individually between parchment papers.
Anonymous
Hi veena, you have a great blog with so many interesting recipes. I have tried this recipe and it tasted great. But I had a problem, the cookies were quite crisp on the sides but they were a bit soft in the center. I cooled them completely and kept them in an airtight container. But they stayed the same way. I tried to follow each and every step of ur recipe exactly. I don't know what
Veena Azmanov
Sounds like you undercooked them just a tad. They usually do take between 8 to 10 minutes depending on the thickness.
Jalpa Shah
Hi veena, how do you get the color on these cookies? do you decorate the cookies using butter cream frosting?
Veena Azmanov
I usually use Royal Icing to decorate cookies Jalpa. You can find the recipe here on the blog too.
popspeak
I baked this yesterday for my 2 year 10 month old- with whole wheat flour- (just atta that you get in India). Really good recipe. thats what she had for breakfast- infact tasted like sweet chapathi.. Thanks for this recipe.. She was munching away- but said that she didnt like that I didnt make the doggie cookie- she was on your site yesterday with me and saw the pictures:) Now I will have to
Veena Azmanov
Thank you, Popspeak – Sounds delicious. Glad your little one is enjoying them. Thank you
swarna
Hi Veena,
Thanks for the recipe,I tried your sugar cookies,they came out really well .
Swarna
Veena Azmanov
Your very welcome, thanks for letting me know. I'm glad you liked them.
Veena
Veena Azmanov
Hi Nandu,
Thanks for letting me know. I have never tried it with Wheat flour.
Glad to know you enjoyed it..
Thanks for posting your experience here.
nandu
hi Veena,i tried u r cookie recipe .instead of all purpose flour ,i used wheat flour ,it came out well .thanks for u r recipe ….
Natasha
Hi, Can you show how you made those dog, puppy cookie. Love the finish on your cookies.
Please can you make a tutorial on making these. I love your blog.
Natasha from Russia
Veena Azmanov
Thank you, Natasha. I just used the same cookie cutter to cut the shape with fondant. Stuck them to the cookie with sugar syrup. Then added more details. Thanks
Veena Azmanov
Hi Amy, Thanks for you comment.
I suggest you follow the recipe the way it is. Making changes might give you a different outcome.
For example, in my recipe there is no baking powder or baking soda but there is an extra egg that most recipes would ask only one for these quantities.
According to me the eggs works as a great leavening agent and gives a light texture. So choose what
Amy
I have a great tasting cookie recipe but it drives me crazy because it spreads too much.
I will try this, it looks fairly simple too. You think if I left out the baking powder and soda in my recipe it would work?
Love your blog. Great information. You are turly talented.
Amy