• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Feeling Foodish
  • Recipe Index
  • About
  • PRIVACY POLICY
  • Contact
  • Accessibility
  • Subscribe
  • Pizza Dough Calculator
  • Shop
menu icon
go to homepage
  • Fall Baking
  • Recipe Index
  • Pizza Calc
  • About
  • Contact
subscribe
search icon
Homepage link
  • Fall Baking
  • Recipe Index
  • Pizza Calc
  • About
  • Contact
×
Home » Recipes » Cookies

Sugar Cookie Dough

Published: December 17, 2019 | Last Modified: November 15, 2022 | by Marie with No Comments This post may contain affiliate links

Jump to Recipe Print Recipe
Overhead photo of sugar cookies shaped like christmas tree bulbs, iced with green or white icing and sprinkled with coarse sugar on black tray

Editors pick for easy-to-make sugar cookie dough for roll out cookies. This dough holds its shape very well, tastes good, and can be made 2 to 3 days ahead. This dough is perfect for decorating!

Overhead photo of sugar cookies shaped like christmas tree bulbs, iced with green or white icing and sprinkled with coarse sugar on black tray

This has been my favorite sugar cookie dough for years. This is probably one of the most worn index cards in my recipe file!

I found this recipe years and years ago in an issue of Family Fun magazine. The editors claimed that they'd tried A TON of recipes over the years, but found this one to be the best. And I agree!

Honestly, over the years, I also tried a few different recipes (mainly out of curiosity) and I ALWAYS come back to this one. These cookies hold their shape and they have a good basic flavor, which can be customized to your liking by adding orange zest, lemon zest or other flavorings like almond or lemon extract.

If you're not looking for a roll-out dough, try my big soft sugar cookies or review my cookie category page. Otherwise, read on to learn how to make this sugar cookie dough....

Overview of Dough Making Process

overhead view of sugar cookie dough ingredients including flour, butter, sugar, egg, salt, and vanilla extract
  • The ingredients for this sugar cookie dough include butter, flour sugar, egg, salt, and vanilla extract.
close up of butter and sugar creamed in a standing mixer
  • Begin by creaming the sugar and butter together, then add your egg, and vanilla
overhead photo of four added to top of butter/sugar mixture
  • Mix the salt with the flour and then add to the butter/sugar mixture and mix only until incorporated
Raw sugar cookie dough shaped into a flattened block on top of plastic wrap
  • Shape the dough into one or two disks or a flat square shape(s), wrap with plastic wrap and refrigerate for at least 2 hours or preferably, overnight.
block of sugar cookie dough on wooden surface with red ¼ guide rales on either side
  • After refrigerating the dough, roll out to ¼-inch thickness using thickness guide rails (shown above in red) or rolling pin guide rings if you have them. They make this process so easy!

These Sugar Cookies Do Not Spread

half baking sheet with raw cookies shaped like christmas bulbs
Unbaked cookies
baked sugar cookies on half sheet tray lined with silicone baking mat
Cookies after baking - very little change!

Top Tips for Making Sugar Cookies

Mixing the Dough

  • This dough is mildly flavored (vanilla flavored); for a more robust flavor, consider adding grated citrus rind (lemon or orange), lemon extract, or almond extract to your dough.

Rolling the Dough

  • Make sure your cookie dough has been chilled before you roll out the dough to cut the cookies. Consider rolling the dough between two sheets of parchment paper before refrigerating to speed up the rolling/cutting process (I didn't do this but may try in the future)
  • After chilling the dough, it will need to sit out for 20 minutes or so to facilitate rolling (time will depend on the thickness of the dough/how you shaped it, and the temperature in your kitchen)
  • To make evenly thick cookies, roll your dough out to ¼-inch thickness using guide rails or rolling pin guides. This makes things easy!
  • Use a fairly generous amount of flour on top AND underneath the dough as you roll it out. Otherwise, the dough can and will stick!
  • If the dough starts feeling warm to the touch, place the dough in the refrigerator.
  • Consider chilling your cut out cookies for about 10 to 15 minutes before baking to ensure that they don't spread.
  • It may help to dip your cookie cutter in a bowl of flour.

Baking and Storing cookies

  • Use parchment paper or silicone baking sheets to prevent burning the underside of cookies
  • These cookies don't spread much at all but you should still allow at least ½-inch space between the cookies as you place them on your baking sheet.
  • Monitor the bake - baking too long may result in a very dry cookies. Start checking the cookies at 8 to 10 minutes.
  • Let your cookies dry completely before storing in a sealed container; otherwise, they will soften and there is a greater chance of spoilage.
  • Let your cookies cool completely before decorating; otherwise, your icing will run.

To Decorate Cookies and My Pick for an Icing Recipe

  • I used an icing recipe by Sweet Hope cookies. It's a mix of royal icing and glaze. I feel that straight royal icing isn't very good, taste-wise, and so this icing is definitely a step up.
  • You can make this icing ahead and it keeps well for 2 to 3 days on the countertop, 7 to 10 days in the refrigerator, and indefinitely if frozen according to Sweet Hope.
  • The icing serves as a base that will need to be diluted to piping and flooding consistency, which I defined as 15-second icing (it will smooth out within 15 seconds after you run a knife through it). This seems to be a personal preference.
  • To make the icing into a 15-second icing, simply add water, 1 teaspoon at a time until it smooths within 15 seconds after you run a knife through it.
  • You can add more sugar to thicken icing back up again if you find its gotten too thin.
  • Special note: I added ½ teaspoon salt per batch of icing (which used a total of 2 pounds confectionary sugar) to cut the sweetness. I also flavored with lemon to balance the sweetness of the icing.

Sugar Cookies from Years Past....

box of snowflake shaped sugar cookies

Like this recipe? Share it with a friend! And if you'd like to see more recipes, subscribe today to get free recipes in your email. You can also follow us on Pinterest, Instagram, or Facebook! 

📖 Recipe

Raw sugar cookie dough shaped into a flattened block on top of plastic wrap

Sugar cookie dough

Editors pick for easy-to-make sugar cookie dough for rolled out cookies. This dough holds its shape very well, tastes good, and can be made 2 to 3 days ahead. Can be made ahead and is perfect for decorating! Makes about 30 or more cookies (depending on size)
5 from 2 votes
Author: Marie
Print Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting time 1 day d
Total Time 1 day d 20 minutes mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 114 kcal

Ingredients
 

  • 1 cup (227 g) unsalted butter , softened (2 sticks)
  • ¾ cup (150 g) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (see notes)
  • ⅓ teaspoon salt
  • 2 ½ cups (312.5 g) flour
Prevent your screen from going dark

Instructions
 

  • Using an electric mixer, cream the butter and sugar at medium-high speed until lightened in color
  • Add egg and mix until evenly distributed then blend in vanilla extract and salt
  • With wooden spoon, combine the flour with the creamed ingredients
  • The dough will seem soft, but will firm up when refrigerated.
  • Divide dough in half, flatten each into disk shape, and seal in plastic wrap.
  • Refrigerate at least 2 hours; preferably, overnight.
  • To bake, preheat oven to 375 degrees.
  • Roll dough to ¼ inch thickness, cut into desired shapes.
  • Bake at 375 degrees for 8 to 10 minutes.

Notes

  • This dough is mildly flavored (vanilla flavored); for a more robust flavor, consider adding grated citrus rind (lemon or orange), lemon extract, or almond extract to your dough.
  • Make sure your cookie dough has been chilled before you roll out the dough to cut the cookies. Consider rolling the dough between two sheets of parchment paper before refrigerating to speed up the rolling/cutting process (I didn't do this but may try in the future)
  • After chilling the dough, it will need to sit out for 20 minutes or so to facilitate rolling (time will depend on the thickness of the dough/how you shaped it, and the temperature in your kitchen)
  • To make evenly thick cookies, roll your dough out to ¼-inch thickness using guide rails or rolling pin guides. This makes things easy!
  • Use a fairly generous amount of flour on top AND underneath the dough as you roll it out. Otherwise, the dough can and will stick!
  • If the dough starts feeling warm to the touch, place the dough in the refrigerator.
  • Consider chilling your cut out cookies for about 10 to 15 minutes before baking to ensure that they don't spread.
  • It may help to dip your cookie cutter in a bowl of flour.
  • Use parchment paper or silicone baking sheets to prevent burning the underside of cookies
  • These cookies don't spread much at all but you should still allow at least ½-inch space between the cookies as you place them on your baking sheet.
  • Monitor the bake - baking too long may result in a very dry cookies. Start checking the cookies at 8 to 10 minutes.
  • Let your cookies dry completely before storing in a sealed container; otherwise, they will soften and there is a greater chance of spoilage.
  • Let your cookies cool completely before decorating; otherwise, your icing will run.
  • I used an icing recipe by Sweet Hope cookies. It's a mix of royal icing and glaze. I feel that straight royal icing isn't very good, taste-wise, and so this icing is definitely a step up.
  • You can make this icing ahead and it keeps well for 2 to 3 days on the countertop, 7 to 10 days in the refrigerator, and indefinitely if frozen according to Sweet Hope.
  • The icing serves as a base that will need to be diluted to piping and flooding consistency, which I defined as 15-second icing (it will smooth out within 15 seconds after you run a knife through it). This seems to be a personal preference.
  • To make the icing into a 15-second icing, simply add water, 1 teaspoon at a time until it smooths within 15 seconds after you run a knife through it.
  • You can add more sugar to thicken icing back up again if you find its gotten too thin.
  • Special note: I added ½ teaspoon salt per batch of icing (which used a total of 2 pounds confectionary sugar) to cut the sweetness. I also flavored with lemon to balance the sweetness of the icing.

Nutrition

Calories: 114kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 29mgPotassium: 15mgFiber: 1gSugar: 5gVitamin A: 197IUCalcium: 4mgIron: 1mg
Interested in More Recipes? SUBSCRIBE to get recipes delivered to your email 🙂

More Cookies

  • cookies surrounding a tall carafe of milk
    Perfectly Soft Sugar Cookies
  • close up view of Italian chocolate cookies with powdered sugar
    Italian Chocolate Nut Cookies
  • top view of italian orange cookies on black cookie sheet
    Italian Orange Cookies
  • baked Italian sesame seed cookies on parchment lined baking sheet
    Italian Sesame Cookies

Get the Latest Recipes!

About me...

Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! Read More…

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Marie, a Philadelphia-based Italian American home cook and baker - welcome to Feeling Foodish! Read more...

More about me →

Fall Baking

  • basked lined with white cloth and filled with english muffins
    Homemade Sourdough English Muffins
  • top view of philly pretzels on black background
    Philadelphia Soft Pretzels
  • Crumb structure of sourdough focaccia
    Crisp and Fluffy Sourdough Focaccia
  • top view of weck rolls on black pan
    Kimmelweck Rolls (Hard Rolls)
  • interior of milk bread with black background
    Soft, Fluffy Shokupan (Milk Bread): A Must Try Bread !
  • close up of bialys scattered on tray
    New York Bialys

Popular Recipes

  • photo of a NY style pizza with slice missing
    The Best New York Style Pizza Dough and 14 Tips for Success!!
  • top view of baked kolache with fruit on black tray
    Kolache Recipe
  • top view of roasted Italian long hots in glass bowl
    Italian Long Hot Peppers
  • Lilla's Famous Peach Cookies
  • Lobster Tail Pastry
  • top view of everything bagels and plain bagels on black tray
    The Best New York-style Bagel Recipe
  • italian wedding cookies or anginetti with colored sprinkles on wire rack.
    Italian Wedding Cookies (Anginetti)
  • top view of stuffed long hots
    Stuffed Italian Long Hot Peppers (Sausage and Cheese)
logo collage of brands that have featured feeling foodish recipes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclosures
  • Accessibility Policy

Contact

  • Contact

Copyright © 2012 - 2023 Feeling Foodish

81 shares