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Recipe Sharing: No-Fail Sugar Cookies

October 17, 2010

Hi all!

So this week we are working on a groom’s cake (details and pics to follow soon) as well as pre-baking Jack-o-lantern sugar cookies for Halloween.  We are making over 60 cookies, so we’re getting a head start on them!  In honor of them and in preparation for the up-coming holiday season, we are sharing with you our g0-to sugar cookie recipe.

We received this recipe from one of the dozens of vendors that were at the NCACS back in March (Beryl’s Cake Decorating & Pastry Supplies) and we absolutely love it!  These cookies, if the recipe is followed precisely, come out perfect every time.  The catch with sugar cookies, especially the kind we make (decorated with fondant and royal icing in a myriad of shapes), is that if the dough is not chilled enough prior to baking, the cookies will spread and come out a misshapen mess!

Be sure to follow the directions and contact us if you have an questions, and we can almost guarantee perfection every time. And if you’re looking for great cookie cutters at low prices, be sure to visit The Cookie Cutter Shop, our favorite on-line cookie cutter vendor!

Happy baking!

Christina & Meghan


This recipe is GREAT when using complex cookie cutters.  The dough holds its’ shape and won’t spread during baking.  Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

  • 6 cups flour
  • 3 tsp. baking powder
  • 2 cups butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract or desired flavoring
  • 1 tsp. salt
Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see HINT below)

Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe
can make up to 8-dozen 3” cookies.

HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.  Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.  Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus is that you are not adding any additional flour to your cookies so they don’t come out dry and crumbly.  🙂

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