and then when it does not turn out they go ahead and rate the recipe poorly!!! No need for chilling the cookie dough or pressing the balls flat. I can’t have grains or regular sugar anymore. I actually subbed the 2 tsp of vanilla extract for 1 tsp of vanilla and 1 tsp almond. I did read through the comments to see if you answered a question like this, as I’m sure it can be annoying for you to reply to the same comments multiple times, but I didn’t find an answer (I might have missed it though). Be sure to cream the butter, shortening, and sugar together until mixture is light and fluffy before proceding to next step. Thank you!!! I know I specify one and a half tablespoons per cookie, but if you make them bigger they will take longer to bake. They held shape wonderfully & baked just as well. People.at work were literally fighting over them! I added rainbow sprinkles for a pop of color. Will definitely save this recipe and make again! Cant figure out what happened. Game changer! To me it seems like if they bake that long and everything was as the recipe specifies, they would be way over baked. They tasted good and smelt delicious. How much of the salted butter (or salt) you use depends on the flavor you want. Just curious, are there any modifications for high altitude. Not at all thin and chewy. This is a very simple to make & bake recipe! The same thing happened to me. These are probably the best cookies I have ever made, and I’ve been baking for 20 years. The dough was somewhat crumbly but still rolled into balls nicely. They spread perfectly too. I had to flatten them a bit but I will definitely be making them again! I’m sure there are other things that I’m not thinking of at the moment. Do you think this will work? Your cookies look like my molasses crunches and mine always turn out but these are giving me a run for my money. This looks so so good, I love chewy cookies AND you have such great reviews! Add comma separated list of ingredients to include in recipe. https://www.lifeloveandsugar.com/cutout-sugar-cookies/. The boys are doing great! I followed your directions, without the use of a scale to measure my ingredients. I’m so excited to try these! As for the brown sugar, I personally would keep it as is. They remind me of Lofthouse cookies-only a little smaller. The flour does not have to come to the top of the cups either. will it still come out good? Thanks Jennifer! I plan to today! And, yes, I did these large and small size - still needed to be pressed down and shaped by hand for looks. It’s was so so GOOD!! Everyone loved them and kept asking for more. The reason is that the moisture gets soaked up by the dry ingredients more when it has sat for longer. Not sure how to fix that…. I love your cheesecake recipes. Thanks so much for the receipe . I’m so glad to hear that! No crunch, it’s more like a soft cake texture than a cookie. You’ll start by creaming the butter and sugars together until it’s light in color and fluffy. Make sure you have plenty of time and no interruptions. You should be able to see the change in color happen and know it’s ready. How’s this for a compliment? This recipe is a keeper! If you measured your flour in cups and not by weight, you may have over measured. Thank you so much for this delicious recipe. This recipe is the BEST! Mine remained balls as well. I’d say they are between two and 3 inches wide. I’m not sure why people are complaining about It not turning out right or being too dry.. mine came out perfect! Fortunately, I tasted one and it was like lightly crusted dough. This recipe I followed while on thr phone it was so easy and they are PERFECT!!! Mine didn’t spread enough and they came out a little almost too crumbly. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes. I baked them for 7 minutes …. if so how much. Can I put dough into fridge for the night and then bake in the morning? I love my sugar cookies soft and fluffy, I wish I found this recipe years ago. And what a coincidence! For the white sugar: is the 1 cup + 2 tbsp (233g) granulated sugar added into the mixture or is the 1 cup added into the cookie dough and the 2 tbsp set aside to roll the balls into at the end before baking in the oven? The taste and texture ARE fantastic (I followed exactly as written - except for not rolling in sugar since I plan on frosting mine) BUT you must dip the bottom of a glass in some fine sugar and then use this to press down your cookies. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. To make the soft cut-out sugar cookies: Preheat the oven to 375 degrees F and line baking sheets with parchment paper. I haven’t tried it, but I imagine it would be fine. Thank you Jana. Super soft and super delicious, would recommend!! Made a double batch of these this morning. I would just thaw in the fridge when you’re ready. I love this!! I use margarine for the shortening. 25 minutes. I use margarine for the shortening. You want to get a lot of air into it. Thirdly, our cookies took much longer to bake than the recipe suggested. So I tried these sugar cookies and the first time I made them, the dough was very crumbly, almost as if there wasn’t enough moisture in it or perhaps too much flour. I usually don’t follow other people’s recipe, only for reference, but then make changes to what I like. Cookies came out so yummy on the first try, and really so simple! For example i had to use about a tbsp more flour to make the right dough texture. Maybe wax paper or a silicone baking mat? I will make these again my family LOVED these cookies. Hi! Wonderful! That’s the only way to be sure that it is 100% accurate. First time making sugar cookies from scratch, and this recipe was perfect! I was taught to always do that with a knife? I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. The final results of this sugar cookie recipe was spectacular! After looking online, I found this recipe that seemed easy to make, but also got plenty of good feedback, I decided I would give it a go, and had so much fun making it! Having said this, I really do appreciate that you took the time to develop a fun cookie to make that requires no chilling before baking! My granny has a sweet tooth, and she loves cakes and cookies no matter what season is going on. I made no changes or substitutes to this recipe but I do advise to not over bake these and definitely leave them to cool on the cookie sheet. The cookies won’t spread if your dough is slightly too dry. No gift befits the food-obsessed people in your life like a cookbook. I’d be all, “Just one more version!” and then a week later there’s still new batches on the counter. I just made these cookies again this week and they were perfect. Add the dry ingredients and mix until the dough is well combined. The cookies were so yummy! I made some w/ sprinkles and some w/out. I followed the recipe as written and weighed the flour and sugars. Yes, a hand mixer is a little trickier I think. I think with the left over cookie dough I’ll add more flour to thicken it up? Love them! In the bowl of your stand mixer (or using a hand mixer) cream your butter until smooth using the … I love these cookies! Thanks so much. If you were going to use the extract, I might suggest 1/2 a teaspoon. I’m definitely adding these to my favorites list! . All I have is that kerrygold pure Irish butter but it’s not unsalted. Nope! 9. Im terrible at baking, but that’s okay these cookies were easy to make and delicious! Thanks so much!! You’ll just want to bring the cookie dough back to room temperature before baking it that so that they spread properly. I rolled the balls in sugar then flattened them with a glass dipped in sugar. Pillowy soft with a tiny bit of crunch! But they didn’t spread…thoughts on what the issues could’ve been? Thank you. I even loosened the flour and did not pack the flour when I measured the flour. Dough was perfect. Try it in your French toast too. This is an amazing recipe though!!! The texture however, was fantastic. Amazing they were really soft and chewy and they were absolutely delicious. Allrecipes is part of the Meredith Food Group. It sounds like you might be over measuring your flour. These were perfect! It’s super soft and not too sugary which is perfect for my mom and grandparents to eat. If your cookies did not spread properly then you probably added a little bit too much flour. The additional sugar for rolling is listed separately. I’m so glad they turned out perfectly! They stay moist and chewy for days after too. These cookies are going on almost 20 minutes of baking… are you sure the receipe isn’t messed up? I followed the recipe to the letter (measured by volume, not weight) with one exception: I baked 2” dough balls at 340° for 13-15 minutes. If your dough was dry it is because you added too much flour or not enough of something else. Thank you! Once she gets them how long will they keep once she gets them. Really great flavor and texture. It adds just enough additional moisture to the cookies to help them spread correctly and stay soft and chewy for days! Remove just before the edges begin to turn golden. Too funny! I like a clean service before I bake, plus apt only 620 sq ft, so I popped in frig for 10 mins. These are just excellent. Little balls and needed way more time in the oven. Thank you so very much ❤️. It’s really difficult to say. I’m on an orange kick. Tasted great and was quick to make. With cookies, it’s really important that all things are measuring accurately and the only way to know that for sure is to weigh the ingredients. Thanks for the recipe! These cookies are delicious! Thank you! We did have to bake them longer (about 13 minutes) and they didn’t spread like in the picture at first but I just flattened them myself. Are you measuring by weight with a food scale or by volume? If I make this again I will only use half a teaspoon. But they are fairly tender in my experience, so you’ll want to wrap them well so they don’t break a bunch. They are kid approved from my family. Your butter shouldn’t be so soft that your finger goes right through it if you press on it, but it should also be able to make an imprint. They are the best!! This recipe doesn’t use sprinkles. Thanks Lindsey! I LOVE these cookies. I’m not exactly sure how much leavener is in the flour so it would be hard to tell you how to adjust for it. Thanks! Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside. Add the egg and mix until well combined. I made these 30 mins ago and all I can say is…WOW!! My son and I have enjoyed the ease of this recipe . I think some people are using 1 stick of butter not one cup (2 sticks). Do you think this recipe would work for that, or do you think the extra working in of the food coloring and rolling out the layers would make it too tough? But still we’re good! These were GREAT! . So I found online you can use honey instead. We shall see if they spread at all. I made them exactly according to the recipe and they got rave reviews and disappeared quickly. This is such an easy recipe too! Thank you for sharing! Curious, has anyone made these with GF flour?? These were great thanks for. By: Becky Hardin Posted: 8/19/20 Updated: 9/9/20. They tasted great , they were just flat as paper. These would be my chocolate chip cookie recipe. I don’t know what I did wrong!!! I have rehearsal at my house weekly with our band and worship team, and I usually like to bake treats. i’m confused. They are the best! Are you making bigger/smaller balls of cookie dough? In a medium bowl, cream together the butter, shortening and sugar. Would I be able to make these without baking powder? Thank you for your dedication to come up with the perfect Sugar Cookie, I think you did it! I have been on the hunt for a soft sugar cookie, and this was perfect. I would recommend doubling the recipe if you have a family. I measured the sugar perfectly! I’m not a super great baker when it comes to cookies but this was absolutely delicious! Uh oh! The result was delicious and chewy cookies with a nice crackle affect that really set them over the top! I don’t want to have to share with the kids and hubby! It’s 2 cups + 3/4 cups of flour. But I love soft sugar cookies and every recipe makes them the “normal” way so I wanted to try this one and wow, they came out great!! I’m so glad to hear that! You could try using my cutout sugar cookie recipe. Just pack them in a ziplock bag and freeze them. Glad you enjoyed them! I've been bringing them in for school b-day parties (and the teachers like them too!). The cookies are best for 2-3 days generally. Very delicious and easy to make. Definitely adding this recipe to my book . Does this recipe also work using cookie cutters? My cookies came out absolutely perfect thank you so much!! Great recipe! – Make sure your cookie dough balls are 1 1/2 tablespoons each or you’ll want to adjust the baking time. I haven’t tried it before but it should be OK. Hi, these look delicious! Baking soda only = chewy and thin. These cookies are amazing! This is the best sugar cookie I've ever tasted! I think altitude and oven can make a difference. My boys loved them! I may have made my cookies larger than recommended so I left them in the oven an extra minute or two. If it won’t, or it barely does, it’s likely too cold still. Hey. The recommended baking time for this super soft cut-out sugar cookie recipe is 7-8 minutes, or until lightly browned. I definitely will make it again! This recipe is amazing! It isn’t too much flour. Sometimes refrigerating cookie dough for about 30 minutes can help reduce some of that stickiness. I’m so glad to hear you enjoyed them! Time and temp? 3. I’ve never tried brown sugar in a sugar cookie but I love brown sugar! Thank you for sharing, the cookies came out great! Thank you! I’ve never made a sugar cookie before (from Australia, they’re not a big thing here) but these were delicious and perfect, exactly how I hoped they’d be. I got so many compliments on these cookies and everyone asked for the recipe. Hi! I have the peanut butter cups in the freezer, as I thought they would be far easier to chop, they wouldn’t fall apart in the dough and would hold their form during the baking process. They came out so delicious! I gave these only 4 stars because of misleading directions. I’m the cook and baker in my house. I made these for peach ice cream sandwiches and they were delicious! Thank you so much, Lindsay, these are the best sugar cookies I have ever made and were beautiful. Even my husband enjoyed it. It’s was chew one thing idk if I did this wrong I’m only 13 LOL, but it was sticky I was seeing if I did a ingredient wrong ,but I did not. Just do what she recommended and stir the flour then scoop it into the cups. And just a little tidbit about baking cookies – it’s amazing how much of a difference such a small change can make to a cookie. Next you’ll add the egg, then the vanilla extract. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. They were still very very soft, but after a few minutes of cooling they were the perfect texture – soft, chewy, and absolutely delicious! I will not be using this recipe as written again. For example, i used a jumbo egg (thought i picked up some medium sized ones but alas). No, I’m not sure that it would be that simple. Where do you see 1.5 inches? Terrible recipe! ❤️. I believe that has always been part of the recipe. If they didn’t spread properly, then an ingredient was not measured properly. Haven’t tried the recipe yet but was wondering if it would be okay to use a hand mixer with a whisk attachment instead of a paddle because that’s all I have! I didn’t change a thing in the recipe but had to bake longer and they came out perfect & delish! Hey Lindsay! Well the recipe makes about 30 cookies and you need about 1 1/2 tablespoons per cookie, so that’d be about 45 tablespoons. Glad they were a hit! I will mix whatever grain free substitute flour that I need to so it will make it taste just as good. I then put them back on the two pans and baked them for about 5 minutes more. Thank you for sharing! lol They turned out perfect. Thank you! I was asking you that if I send a dozen of these cookies to my daughter in Texas would they be okay to mail? Yes, this is on the thicker side and yes, this produces extra thick and soft cookies. It could be not enough flour or too much butter, etc. This was a great recipe! Keywords: soft sugar cookies, how to make sugar cookies, best sugar cookie recipe, easy sugar cookie recipe, homemade sugar cookies, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. I made these yesterday and they were incredibly flavored and so so soft. Soft chewy and taste perfect. Making the cookie balls a little smaller can make them spread less. I do not know how I miss that print button. . Hi I got alittle confused and just want to make sure, to have the cookie chewy , do I include the 1 Cup and 2 tbsp of granulated sugar with the 2 Tbsp of brown sugar ? Give it at least 3 to 5 minutes with the mixer on medium-high speed. To save time and messy clean up I peeped all of ingredients. The other big thing here is the sugar. NOTE 5/16/19: Due to feedback about the cookies not spreading well, the recipe has been slightly changed and updated. Side note do not frig. How long is the shelf life? There’s a red print button within the pink recipe card. This will be my go to recipe for sugar cookies. I substituted in 1 tsp of almond extract and they are divine. They get goobled up quickly. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. I wonder if that made a difference? Yes, you just may want to leave out the additional salt. In my oven, 7 minutes was too little time (way too soft and barely light brown on the edges although tasty when I tested one! I just wish that the cookies would spread out more evenly. Yes, the honey was likely the problem. It’s my best sugar cookie recipe! I like a bigger cookie. I can’t say that enough for baking! I shared them with my community. You don’t want to overdo the brown sugar here, but I swapped out two tablespoons of white sugar for brown sugar and the result was fantastic. This is the best Soft and Chewy sugar cookie recipe, it was easy to prepare, didn’t need to be refrigerated before cooking and they do stay soft and chewy. Anybody can make these. Best sugar cookies I’ve made by far. I was very careful about not over mixing for both tries . These easy sugar cookies don’t need to be chilled and stay wonderfully soft & chewy for DAYS! They’re very fluffy and taste wonderful. I haven’t tried the recipe yet, but I have two questions. For that recipe, check out my Sprinkle Sugar Cookies, which is based on this recipe. because they were always soft...on my 1st try with this recipe, they turned out better than those mall cookies. TIA! Tasty and simple! This recipe was perfect for that. I was wondering if it matters what vanilla extract you need for this recipe. I found it very easy to work with. I mix everything by hand and use a toaster oven (living in a foreign country) and they couldn’t have come out more beautiful. Cookies are really susceptible to little changes in ingredients. Maybe not necessary since egg weights vary so much but I did anyway. Don’t want to waist all the ingredients if it can’t be done ( new to dessert baking) With that, the cookies turners out wonderfully, and were delicious. In a small bowl, stir together flour, baking soda, and … Looks delicious! 1. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pure classic! Thanks. How long can the cookies last until the don’t become as soft? I am pretty particular about my sugar cookies, and I only enjoy them thick, soft, chewy, and frosted! – If you simply can’t have a sugar cookie without it being frosted, check out my royal icing or my vanilla buttercream frosting. Hi! Maybe not quite enough flour? Is it sugar you use for rolling or is it flour ? Would you be able to share with me so I can alter the recipe as well? And these are SO right! I weighed the flour as suggested and baked for about 8-9 minutes, and they turned out perfect! Plus, the heat softens things and that might not be ideal when they’re shipped – they’re more likely to break apart. I did this because my oven is a stubborn, moody heifer and I have to convince her that things are done on her terms…also, the bigger the cookie, the less I can say I ate and that’s how I rationalize eating 3 at a time lol. – Don’t over mix the dough after you add the flour. There can definitely be variation between ovens. I can not get just the recipe. Thanks you so much! *. Gosh, hard to say. They were edible but not good. They were definitely still soft and chewy in the inside. Completely soft and chewy. I added chocolate chips into the middle of the balls and my family loved them! Any recommendations? Clara. I baked for ten minutes, removed the cookies and gently flattened with a spatula and then baked an additional 4-5 minutes. I’ve found my sugar cookie recipe! – Make sure your butter is the right temperature. I made these today and they were so easy and delicious! My cookies didn’t spread. BIG fan! These were a major hit with my family, thank you!!! This recipe is a game-changer. thanks a lot!! I will be mailing them out the day after I make them. It’s very possible that anyone having issues with spread is having the issue for a different reason because it really depends on a lot of different factors. Trial and error. I made 32 cookies and had 6 left by the end of the night. Thanks for sharing your recipe. On the second one I added 1/3 cup of cocoa powder while reducing the flour by equal amount. Thank you for sharing this great recipe ❤️. You can use salted butter, you will just want to leave out the additional salt. The flavor and texture of the cookies were very good but I honestly have to agree with many of the commenters. Any suggestions on how to get them flatter with a “denser” texture? I used less flour than called for too. Congrats on your addition. I saw other comments about dough being sticky and maybe being due to the flour. They came out wonderfully crisp on the outside and Chewy in the middle. They turned out great! That’s wonderful! Your way is delicious too. I’m looking forward to making these again soon. I made these 2 days in a row, quick easy recipe! Cookies are really sensitive to that. I’m glad you were able to figure out a solution that worked. I’m sorry, I thought egg size was in there but I’ve updated it. Since they are not super sweet on their own, the frosting isnt to much. Perfect. Could this recipe be used to make the cookie base for a fruit pizza? thank you. They are amazing!!! So I only put 1 cup sugar, no brown sugar, added almost 5 Tbsp of P. Pudding jello mix. Place the balls onto a cookie sheet (I like to line my cookie sheets with silicone baking mats) and bake them! They looked fine outside, but inside they looked a bit raw perhaps, although they were so soft and chewy. So one of the best parts of these cookies is that they are quick and straight forward to make. These were the best sugar cookies I have ever made . My husband is devouring them as I speak. Thanks for the great recipe! After reading the reviews, I decided to reduce the flour just a bit. Maybe try reducing the bake time by about a minute? A must try! You saved Soft Sugar Cookies IV to your. Please respond when you can I love the recipe though. I’m sure it can. That’s the only ingredient I’m missing…. If I wanna cook the rest tomorrow can i refrigerate the dough for the next Day ? I couldnt believe how delicious and soft these cookies came out! The dough held its shape well, and didnt require chilling before rolling and cutting. Thank you for posting! Before baking or after? Baking powder only = thicker and cake-y. Thank you so much !!! . 4/2019 Happy Easter. Going to make these tonight. The last few cookies I baked for 12 minutes and they are perfect. Just made these and AMAZING! Nutrient information is not available for all ingredients. Wow, your oven must run WAY hotter than mine. Amazing! Mine didn’t spread right either, but still turned out delicious. I was iffy when the dough was like a crumble in the bowl after getting the flour incorporated, but then it just came together in a ball and amazingly made the best cookies ever! So glad you enjoyed them! And now the cookies are gone! Please read my privacy policy. Followed recipe and cooking instructions exactly and they came out exactly like your picture! Thank you for this recipe and bringing a ray of light to my life during what has turned out to be such a horrible year. Thanks for sharing this with the world! 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