Rolled Sugar Cookie Recipe


When I was growing up, I always enjoyed making sugar cookies at Christmas time.  Even at a very young age I would spend half an hour carefully decorating a cookie, adding one sprinkle at a time.  My sisters would have a whole plate of cookies decorated in the time I would decorate one or two, but mine were little works of art. My mom never quite understood my need to seek perfection (especially on a cookie!), but she knew it was simply a part of who I was.  Well, some things never change… I’m quite a few years older now, and a mother myself, but I still find such enjoyment in spending the late hours of the day hunched over a tray of cookies, adding sprinkles with the greatest of care.

One of the nice things about making sugar cookies is that they can be as simple or as detailed as you care to make them.  Making sugar cookies with children can be a fun and special activity.  Or taking the time to decorate sugar cookies with extra care can produce some really beautiful results, perfect for special gifts.  Whatever the end goal, starting with a reliable recipe, and handling the dough with a bit of care will ensure delicious results every time.

Here is the recipe I use, and have made hundreds of times.  Most recipes for sugar cookies are extremely similar to this.  Some recipes call for almond extract or lemon zest in place of the vanilla extract.  I’m sure those variations would produce delicious results as well.

Rolled Sugar Cookies

3 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon good quality vanilla extract

Parchment paper


-In a medium bowl, stir together the flour and baking powder and set aside.

-In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.

-Add the egg and vanilla and beat another minute or so.

-Add the flour mixture slowly.  (Be careful not to add too much at a time or you will have a snowstorm of flour.)

-Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.

-Take the dough out of the bowl and place it on a piece of parchment paper.

-Using your hands, knead the dough a few times.

-Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours.  If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don’t forget it in the freezer, or it will become to firm to work with (and then you’ll have to wait for it to thaw).

-When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).

-When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).

Place the dough on a lightly floured work surface.  You’ll notice the sticks I have on either side of the dough.  These are paint stir sticks (available for free from the paint department of any hardware store).  There is a product on the market called Perfection sticks, which are sticks that usually come in a set of a couple different thicknesses.  They are designed to help you roll out the dough in a nice even thickness.  Since I don’t own Perfection sticks, I just glued two paint stir sticks together, which makes about the perfect thickness for sugar cookies. (So you need 4 sticks total, since you need a double thick stick for each side of your dough.)  If I want the dough a bit thinner, I just roll out the dough to the thickness of the sticks, then remove the sticks and roll just a bit thinner.

Place a piece of parchment paper on top of the dough.  This helps you roll out the dough without adding additional flour (adding too much flour can make the dough a bit tough, and can create little pockets of flour in the dough that cause bumps to form on your cookies during baking, making it more difficult to decorate later).

Roll out the dough to about 1/3 of an inch thick.

Cut the dough with your choice of cookie cutters.  Try to make the best use of the dough you’ve rolled out.  Every time you re-roll the dough you add a bit more flour, and can create the flour pockets I mentioned that can cause bumps to form in the cookies while baking.

Place cookie shapes on a prepared baking sheet.  I bake my cookies on heavy weight metal baking sheets, topped with Silpat brand silicone liners. Silpat liners are a bit of an investment, since you’ll probably want to have two (I have four) but they are such a great quality product and last a lifetime.
Make sure to only put cookies of similar size on each bake sheet.  If you try to bake smaller cookies with larger ones the small ones will be over done before the large ones are baked.

Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way will help ensure they keep their shape while baking.

Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone.  They will continue to bake as long as then are on the pan, so don’t let then get too brown.  Cool for just a minute or so on the pan, then carefully remove cookies from the baking sheet and place on a cooling rack.

This recipe yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies.

Once cooled, the cookies can be decorated with frosting, royal icing or rolled fondant.

To get you started on the decorating, here are a couple posts,
Basic cookie decorating tutorial (the cookies in this post are mini cookies used as cupcake toppers, but the information can be used for any cookies).
How to make pretty Luau cookies (the same techniques could be used for cookies for any occasion).

I also highly recommend the book Cookie Craft.  This is the best and most complete book I’ve found on decorating cookies.  This book has gorgeous photos for inspiration, but also has every bit of information you need, including directions and recipes.  Despite the thousands of cookies I’ve made over the years, I still come back to this book for ideas or to refresh my memory on a particular technique.

And once your cookies are decorated, take a look at my post HERE on pretty packaging for your cookies

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170 Responses to “Rolled Sugar Cookie Recipe”

  1. #
    Valentina — March 25, 2010 at 2:23 am

    Thank you so much for sharing this recipe! I have been admiring your creations (on your Flickr page and here) for quite some time now and I must say I am your biggest fan :-). Every cookie/(cup)cake you bake is just perfect. Keep posting your pictures, they make me happy :-)

    xxx from you biggest (Belgian) fan, Valentina

  2. #
    Glory — March 25, 2010 at 8:32 am

    That is such an amazingly sweet comment! Thank you so much!

  3. #
    Rachelll FUUUU :] — March 25, 2010 at 5:13 pm

    Glory you are SUCH an inspiration. Im only 15 years old and id LOVE to do what you do!
    im ordering the cookie craft book, and i know its going to be worth it.
    I love the blog ^^ and all its new feautres btw.
    Your cookies and cupcake will keep inspiring me till i die XD

    From Rachell (Australia)

  4. #
    dorys abad — March 26, 2010 at 6:46 am

    Hi, Glory. I love your recipes and my family too, the lemon sugar cookies recipe was a hit,my sons and husband love them. I made for a baby shower and every body loves them. really thanks for all your time and for give us this extraordinary recipes. your love for all you do inspire me in my work , my job is like yours but never the same. I love your photos too, I took someone like . im your friend in flickr.
    Thanks and have a nice day
    DORYS (Mexico)
    Soory if my english is not good enough

  5. #
    The Little Cupcake Company — March 28, 2010 at 1:11 am

    Thanks so much for this – I have picked up 3 fixes for things that last time I made cookies drove me mad!!! You are fantastic!
    Steph (KiwiGirlSteph – Flickr)

  6. #
    Anonymous — April 4, 2010 at 8:59 pm

    I just stumbled across your flickr page – your page is so beautiful. :)
    I would love to try this recipe. Do you think you could freeze the dough before rolling it out?

  7. #
    Glory — April 4, 2010 at 9:18 pm

    (Regarding freezing dough)
    Yes, you can freeze this cookie dough (up to a couple months) and then defrost it at room temperature for a few hours. When you are ready to roll it out, just make sure the dough is still cool and firm. If it has sat at room temperature a bit too long, put it back in the fridge for an hour or so.
    I also find I do need to add a tiny bit more flour to my work area when I'm working with dough that has been frozen, for some reason, once it defrosts, it can be a bit sticky.
    Happy Baking!
    P.S. Check back in tomorrow, and I'll have a post on cookie decorating.

  8. #
    Mariana — April 18, 2010 at 3:03 pm

    Thank you very much I am totally agree with Valentina, and I think I must be your biggest fun in South America (Uruguay). I am looking forward your post dedicated to decorating cookies.

  9. #
    Mariana — April 18, 2010 at 3:09 pm

    I recentlly found the decorating cookies post and I loved it. Thank you so much.

  10. #
    Gabby — June 16, 2010 at 12:10 pm

    Great post! I found your site when it was mentioned in a post by Destini of Oh Sugar.

  11. #
    Sandy — July 12, 2010 at 7:27 pm

    I can't wait to try this recipe for my daughter's bridal shower. I've tried a couple of others already and they were disappointing. I so appreciate you posting this recipe and all of your detailed instructions. You've saved me a lot of trial and error time hopefully.Thanks so much. I love your blog!

  12. #
    Leni — August 3, 2010 at 7:36 pm

    Hi Gloria, I just want to say thank you for such a nice cookie recipe – i did it first time last nite and it turns out perfectly!!! i did added 1 T of milk just cos i Love the milk taste and also almond blend inside.. but this is such a nice basic recipes that you can use it for different flavour.. once again thank you!!! :))

  13. #
    Chef Bee — September 2, 2010 at 2:53 pm

    Thank you for this sugar cookie recipe. I'm definitely going to try it. Your cookies look great.

    Plan B

  14. #
    Rachel — September 29, 2010 at 2:48 pm

    Hi, I always check your flickr page and enjoy looking at your beatifuul work of art. I have this book and wanted to try this recipe but I have a question.
    Before I ask my question, as all of us know —> 3 cups flour = 3 x 125 grams and 3 cups sifted flour = 3 x 112 grams.
    Will you PLEASE tell me which measurment will work for this recipe? I just have enough time to make one batch and do not want to risk the results.
    Thank you in advance.

  15. #
    Kara — October 11, 2010 at 11:35 am

    First let me say you have been blessed with a talent. Your cookies are amazing. You recipe sounded great so I'm in the middle of trying it. I made the dough last night a put it in the fridge. Today I have removed it and started to roll it. At first it was way to hard to roll, so I have left it to sit for a few minutes (10). Now I am able to roll it a little better. However, it seams a little dry. I say this because I have to be extremely careful when transferring the cut cookie to the cookie sheet. Even when I use a spatula it is a challenge. What am I doing wrong?? Help!

  16. #
    Anonymous — October 27, 2010 at 8:52 pm

    Thank you so much for sharing your knowledge and recipies with us, I live in Australia and have found your pages fantastic for party inspiration.

    I am just wondening if you think I could make your dough, roll and cut out the required cookie shapes then store in the freezer until the day before the party when I would cook and decorate them? I have time to do these steps now and not so much just before party day!

  17. #
    HeroCakePops — November 4, 2010 at 9:17 pm

    What a wonderful post. I tried making these last night with my diaughter and they were lovely!

  18. #
    Glory/ Glorious Treats — December 7, 2010 at 6:40 pm

    Kara- Yes, depending on how long the dough has been in the fridge, you may need to let it warm up just a bit before rolling it. But once it is warm enough to roll out, it should not be dry at all.

    Anonymous (in Austalia)- Yes, that would work perfectly! Roll out and cut the dough and freeze it, then bake it a few days before the party. These cookies stay fresh for for up to a week, so you can bake an decorate them before the party.

  19. #
    Rowaida — December 17, 2010 at 8:17 am

    Thank you Glory for an amazing blog love your sweets! do you have a twitter account would love to follow you.
    Wish you great success.

  20. #
    Billie — January 9, 2011 at 3:57 pm

    I have been following you on Flickr and here for some time now and after trying your sugar cookie recipe yesterday I featured you in my own blog
    I love all your cakes and cookies and look forward to each time you put up a new image.
    Thanks for sharing this recipe.

  21. #
    Anonymous — February 8, 2011 at 11:25 pm

    Hi Glory,
    I just made 1, 5 batch of cookies. While I was doing it I realize I have enough flour only for 1 batch. So I added 1, 5 cup of self rising flour (and I use 1 tsp of baking powder too). My dough is cooling now. But what is going to happen when I bake it? Please help.
    Thank you,

  22. #
    Tyler, Caitlin and Leo — April 7, 2011 at 7:13 pm

    Thank you so much for the recipe again! I am wondering how you store the cookies for the royal icing to dry? If you leave the cookie out for eight hours and then another 3 for the other parts to dry will they go bad? Should I cover them? I'm making them tomorrow for my friend on bed-rest and I even bought meringue powder!! I'm excited/nervous.. can't wait to see how it will go!!

  23. #
    Glory/ Glorious Treats — April 10, 2011 at 7:02 pm

    Tyler, Caitlin, and Leo-
    The cookies will be perfectly fine left out overnight while the royal icing dries. The icing preserves the freshness. Once the icing it fully dry, wrap the cookies (in bags or in tupperware) to keep them fresh (up to 7-10 days)

  24. #
    cheryl — May 10, 2011 at 2:24 pm

    This is probably a question that you've never gotten before. When I bake the cookies, some of them shrink so that I have 3 different sizes of the same cookie. Any suggestions would be great!

  25. #
    Caitlin — June 8, 2011 at 6:25 am

    I am wondering if you do one day shipping on your cookies? Or do you just do regular shipping? I'm starting to send cookies to people and I have no Idea how long they are ok for in the mail (icing melting, cookies getting thrown around etc..)

  26. #
    Mrs. Q. — June 13, 2011 at 6:26 pm

    I made these today and I was worried: I usually HATE making rolled cookies. This is such a wonderful dough– nice to roll and use. However, I found them to be a bit… bland? Maybe it's the unsalted butter? I'm not sure, but maybe I'll add more flavoring next time.

    And thank you for the wonderful decorating tips!!

  27. #
    Glory/ Glorious Treats — June 13, 2011 at 10:51 pm

    Miss Q- I'm so glad you gave this recipe a try! It is a very nice dough to work with. You are welcome to add a dash of salt if you like, and it is also essential that you are using a high quality vanilla extract. You may also add more vanilla, or any other extracts or flavoring you like. Have fun experimenting!

  28. #
    Unknown — August 26, 2011 at 4:15 pm

    I am just wondering…Why do you use Royal Icing. It is soooo hard. I use the Wilton cookie flow icing that hardens enough to stack (I stand the cookies in a box) and it is soft enough to easily eat. It is easy to work with and people really like it.

  29. #
    Glory/ Glorious Treats — August 28, 2011 at 11:31 am

    @Unknow- Royal icing and color flow are almost identical, when you are comparing "flood" consistency royal icing to color flow. When I cover my cookies with royal icing, the icing drys firm enough to stack the cookies, but it is not rock hard. The butter in the cookies keeps the icing that is in direct contact with the cookie still a bit soft. My cookies are quite easy to eat, and have just a thin crisp shell, but are still quite soft.

  30. #
    Emi — August 30, 2011 at 2:30 am

    Hi Glory,
    You are absolutely wonderful for sharing all of these with us. You are talented and awesome! I am addicted t your blog. I am planning the 2nd birthday of my boy, i am going to start practicing as I want to make Elmo cookies, but I am going to start practicing making the cookies, then decoration, etc….
    Please i have a question I just have a hand electrical mixer with no paddle attachement just the regular mixers. I dont want to invest yet in a professional mixer with paddle, you think I will be ok?

  31. #
    Glory/ Glorious Treats — August 31, 2011 at 10:36 pm

    @Emi- I have never tried to make this recipe without a large electric mixer, so I can't be sure of the results. I think it could be done, but it will be a bit of work.

  32. #
    Anonymous — October 15, 2011 at 1:40 pm

    I live in Australia and just wondering what type of sugar you use for this recipe. We have so many different types here. Plain white sugar, caster sugar, brown sugar
    Many Thanks, looking forward to baking these, and so many terrific tips :-)

  33. #
    Kylie — October 24, 2011 at 3:27 pm

    Just made these cookies for the first time and they came out of the oven just beautiful. Thanks for a really great recipe, will definitely use again!

    For the previous comment, I am in Australia too and I used caster sugar as it was all I had available at the time. Worked out better than I expected!

  34. #
    NattyKay — November 23, 2011 at 10:09 am

    I'm more of a silent reader but I used your sugar cookie and royal icing recipe this weekend to make Thanksgiving inspired cookies and they turned out fantastic! The dough was great to work with and the icing made it so I could stack the cookies but it was still soft when you bit in. Love your blog and all your gorgeous designs!

  35. #
    pearse franklin — November 28, 2011 at 3:45 pm

    Thanks for being selfless in sharing your recipes and an inspiration to others!. Wish you a merry x'mas and a wonderful and Blessed Year ahead!

    I am wondering whether this sugar cookie recipe can be used for cookies with intricate designs. do they puff up while baking and lose the designs. appreciate if you could reply. Thanks

  36. #
    Elizabeth — December 13, 2011 at 7:31 pm

    Thank you so much for sharing this information! I made these tonight for a children's Christmas cookie decorating party and they are great! I've never made rolled sugar cookies and mine came out perfect thanks to you!

    Found you on Pintrest!

  37. #
    Sarah @ pão e queijo — December 23, 2011 at 2:44 pm

    These are the best sugar cookies I have made. I'm definitely not talented at decorating them like you are, but I recommend this recipe to everyone, it's so easy and forgiving and the texture is great. Thanks!

  38. #
    Melissa — January 15, 2012 at 4:41 am

    Your recipe was great, for the first time my cookies came out perfect. I was wondering where you got the cupcake and candy cookie cutters from. Thanks in advance!

  39. #
    Denisa — January 24, 2012 at 5:45 pm

    Hi Glory, you are so talented. I discovered your blog a few weeks ago when I was looking for ideas on decorating Valentine's cookies. Yours are beautiful. Do you sell your creations?
    I have a question: in the recipe you say to roll the dough out to 1/3 inch thickness. That seems way too thick. Was that a typo by any chance?
    Also, how much should I extend the baking time when baking extra large cookies, say about 5×5 inches?
    Thank you so much and I'm looking forward to browsing your blog on regular basis.

  40. #
    Celine — February 8, 2012 at 4:35 pm

    Can I make this recipe in advance, and keep it in the freezer for a couple days?

  41. #
    Have a cuppacake — February 29, 2012 at 10:31 am

    This comment has been removed by the author.

  42. #
    jenny — February 29, 2012 at 10:31 am

    ur cookies look amazing!
    i tried making them once but because i live in asia which is horribly humid, my cookies tend to get soft after leaving them for too long in the open to dry the icing. is there any solution to prevent them from getting soft??

  43. #
    Emma — March 11, 2012 at 5:13 am

    I am also in Australia and wanting to try out your recipe, I agree with many comments above and thank you for supplying your recipe. What alterations do I need to make regarding measurements for Australia….cup sizes etc?

  44. #
    Nols — March 13, 2012 at 9:11 am

    Hi Gloria
    Your creations are amazing. You are truly blessed with a wonderful talent
    Just wanted to find out how long in advance one can bake the sugar cookies.


  45. #
    Andreea Bujorel — March 14, 2012 at 4:05 am

    Dear Glory,
    I have discovered your blog yesterday and I can't get my eyes off it. What you do is absolutely amazing. God gave you an incredible gift. You are so generous to share with all the world (I am a Romanian 33 year old living in France :-)) your passion and talent. Thank you for your inspiring ideas.They fill my heart and…tummy :p Keep giving us joy, grace and glory…. :)God bless you!
    Andreea B.

  46. #
    Anonymous — April 4, 2012 at 5:14 pm

    Thank you for your recipe. I have what might seem like a dumb question but when you write sugar for the ingredient do you mean confection sugar or granular sugar?
    Thank you

  47. #
    Anonymous — May 4, 2012 at 9:09 pm

    thank you for sharing your recipe — I can't wait to try.
    my daughter and I made another recipe and all our cookies spread :( I am so sad, but I do have time to make your recipe tomorrow.

    I cooked some cookies on parchment, some on the silicone sheet and some just on my cookie sheet — same thing — they all spread.

  48. #
    Farrah — June 16, 2012 at 2:39 pm

    Will the cookies still be good if I bake them and then freeze them.? I am running low on time and would like to bake the cookies this weekend and then freeze them until I am ready to decorate them later this week.

  49. #
    luna velasquez — July 13, 2012 at 11:45 pm

    Thank you so much for sharing your knowledge and expertise. So kind of you to share them. I’ll visit your site often for more ideas.

  50. #
    Mary — July 17, 2012 at 3:17 pm

    Hi Glory!
    How long do you let your cookies cool before decorating them with royal icing?

    • Glory replied: — July 17th, 2012 @ 7:04 pm

      Mary, I like to let the cookies cool at least a few hours, or even a full day before decorating them. Sometimes if they are decorated the same day they are baked, some of the oil from the fresh cookie leaches up into the icing and causes some discoloration. At a minimum, wait a few hours after baking.

  51. #
    Falgun — August 28, 2012 at 11:20 am

    superb..i like sooooooooooooooooo much..!!thanks for shring.

  52. #
    Alyssa — September 26, 2012 at 1:47 pm

    Thank you so much for sharing your tips! Your work is awesome! I found your site through a Facebook post by sweet lulu.

    This is such a simple baking question but one where I never know what to do. Do you sift your flour first before measuring?

    • Glory replied: — September 28th, 2012 @ 7:23 pm

      So glad you found me! =) No, I don’t sift my flour, but I do store my flour in a large container (about 1 gallon size), and if the flour hasn’t been used recently (never a problem in my house), I might use a whisk to stir it and lighten it a bit. Then, just scoop in the measuring cup, and level off… don’t try to pack the flour in (any extra).

  53. #
    Glenda — October 12, 2012 at 2:58 pm

    Hi Glory:
    I have been eyeing your stuff all year and finally am going to try to bake these cookies! I have a baby shower next month but want to try a “practice batch”. How do you recommend I store the cookies? I plan on making them probably a day or two before the shower (so I’m not stressed). They will be favors so I will put them individually in cello bags. I’m afraid the frosting would melt so was wondering … room temp or fridge??


  54. #
    Lil — October 15, 2012 at 2:24 pm

    I am anxious to try these cookies. I have to be your biggest fan. All your recipes are “on the money”. They are easy and fool-proof. Keep up the good work. We certainly appreciate it! Thank you so much!!

  55. #
    Kerry — October 18, 2012 at 2:50 pm

    Hello is all purpose flour self raising or plain flour?

  56. #
    Laura-Anne — October 30, 2012 at 11:15 am

    Hi I live in the uk but am very keen to try your recipe, wondered if you able to convert cups to either grams or ounces? Thanks

  57. #
    Silvina — November 11, 2012 at 1:39 am

    Thank you for sharing all this!!!I’m from Arentina! Buenos Aires!!!Loved chocolate muffins,incredible texture when tasting them!!!thanx for everything, I will try the cookies today!

  58. #
    LittleMissBaker — December 31, 2012 at 4:27 pm

    I have found that my dough is super crumbly and it looks like it needs more lliquid in it or something! I double checked all the ingredients and i added all of them in the appropriate measures, and in the right order. my dough has been chilling, and it still crumbled to the touch. What do you suggest i do?

    • Glory replied: — December 31st, 2012 @ 7:23 pm

      Little Miss Baker- I’m guessing that maybe you don’t have a large stand mixer to mix the dough? It is much more difficult to mix the dough without a large mixer, but it is possible. If you are sure you’ve added all the ingredients, then after chilling your dough just a bit, kneed it by hand a while until the dough will hold together. Then you may want to put it back in the fridge before rolling it out.
      Best of luck!

  59. #
    Vicki — January 3, 2013 at 9:16 pm

    Hi, I was wondering if I use salted butter for this recipe, will I have to add in anything else to it? To maybe, even out the taste?

  60. #
    marilynr — February 6, 2013 at 9:19 pm

    I love this recipe. I left out the leavening in it and the cookies were fantastic!!

  61. #
    Kristy — March 17, 2013 at 2:05 am

    Just a little trick I wanted to share….my husband accidentally used my “rolling sticks,” which I had left out, to stir paint (the nerve of him using paint stirrers to stir paint!!). Do you know what is almost the exact same thickness of two paint sticks? Wooden Brio train tracks! I wrapped them in Saran wrap and voila…my very own version of Perfection Sticks! Thought you guys might appreciate my 2 am miracle solution 😉

  62. #
    Betty — March 18, 2013 at 3:48 pm

    Hello – I wanted to ask if it would be possible to make your sugar cookies with almond flour or otherwise gluten free? This would be either the regular sugar cookies or the chocolate version. Any help or suggestions would be greatly appreciated.

  63. #
    Cortni — March 23, 2013 at 8:31 pm

    Hi there! I just wanted to tell you how much I loved this recipe!! I have tried dozens of sugar cookie recipes, but from now on this will be my go to!! I am still amazed at how well the dough turns out even before popping in the refigerator. Thanks so much for sharing!!!

  64. #
    shelly — March 27, 2013 at 7:04 pm

    Your cookies are beautiful! How do you get them with such clean sharp edges, mine always seem to spread or blur.

  65. #
    GiGi — March 28, 2013 at 1:01 am

    This recipe is now my go-to rolled sugar cookie recipe! They are so good and easy! Thank you so much!

  66. #
    Shabina — April 9, 2013 at 10:42 pm

    Hi Glory,

    Just like to say Fab Fab Fab, your very inspiring love your blog can’t seem
    to get enough of it. Its been a few weeks since i was introduced to your page and had the pleasure of seeing your wonderful creations… Thank You.

    I have a question hoping you can help with… Currently I have been using an egg free recipe for my cookies…would like to try your rolled sugar cookie recipe but can’t seem to get the cup measurements right could you please give it in grams please please as most recipes in the UK are either in Onces or Grams. What ever cup I use it doesn’t make aprox 30 it’s far less and we use plain flour ir self raising (already contains small amount of baking powder) which one is it supposed to be?
    Kind regards and awaiting your reply xxx

  67. #
    Tiffany — October 7, 2013 at 2:31 am

    I am an avid baker & I lost my favorite rolled sugar recipe. I tried this but it turned out very dry…I did double the recipe but I can figure out why it was so dry. It was very crumbly…any advice?!?! TY!!

    • Glory replied: — October 14th, 2013 @ 8:56 pm

      Hi Tiffany, My only guess is that you were making the recipe without a stand mixer, or you simply need to mix the dough just a few seconds longer. In the electric mixer, the dough is ready when it balls up on the beater blade and pulls away from the sides. I have made this recipe hundreds of times, but almost always with an electric (stand) mixer. It is much more difficult, but still very possible to mix by hand. Also, unless you have an industrial sized mixer, I would recommend only doing a single batch at a time. It comes together quite quickly, so you can just make single batches back to back.

  68. #
    Annabelle — October 19, 2013 at 12:33 pm

    Hope it’s not to late to ask a question. You do such a great job teaching that I don’t need a question about how to make these wonderful cookies. My question is………. where did you find that cool plastic mat with 3″ squares marked and all the sized circles? I would love to find one. Thanks so much.

  69. #
    Annabelle — October 19, 2013 at 12:34 pm

    Yes, I know, it’s “too” late…

  70. #
    Annabelle — October 24, 2013 at 7:07 pm

    Still keeping fingers crossed that you will remember where you got your plastic mat to roll out dough. Love the fact that they have 3″ squares marked. Thanks.

    • Glory replied: — October 28th, 2013 @ 3:18 pm

      Hi Annabelle,
      The mat pictured was a gift from my mom several years ago. She purchased it at a local kitchen store which is now no long in business. It’s made for rolling out pie dough, so I might suggest doing a google search for “mats for rolling pie dough”, or something along those lines. Happy baking!

  71. #
    Paola — October 26, 2013 at 8:54 pm

    Hello! Congratulations on your blog! I love it!
    I’m new to cookies and I would like to bake a lot of them to give as a gift in a tea party.
    How long in advance can I make and decorate them?
    Thank you in advance for your help.

  72. #
    Kathryn — October 28, 2013 at 4:49 am

    Can you premake the dough and freeze it to use later?

    • Glory replied: — October 28th, 2013 @ 3:20 pm

      Hi Kathryn,
      Yes, you can freeze the dough ahead of time. If I was going to do this I would roll the dough into the thickness you want and freeze it in a large sheet, ready to cut out. You can also cut out the cookies, and freeze the unbaked, cut-outs. Another option is just making the dough and keeping it in the fridge. I’ve kept the dough in the fridge for up to a week before using it. Just make sure it is wrapped well and there are no strong odors in your fridge. Happy baking!

  73. #
    Nadia — December 2, 2013 at 5:14 pm

    Hi! I really love your blog, you’re a genius! :) I was wondering if I could use a hand mixer to do this recipe, because I don’t have an electric stand mixer!
    Thanks a lot.

    • Glory replied: — December 19th, 2013 @ 3:42 am

      Hi Nadia,
      Yes, the recipe can be done with a hand mixer, and then mix by hand toward the end. This way it a bit more difficult, but it can be done.

  74. #
    Crisaide Mendes — December 17, 2013 at 8:33 pm

    I found your blog and have to say I love it! The presentation, the ideas, everything! I tried your sugar cookies recipe and they turned out perfect! it was the first time I ever baked cookies. I’m from Brazil but my husband is from the US and he loves cookies. He loved it! thanks again.I’m certainly coming back for more ideas and recipes.

  75. #
    Trish — December 23, 2013 at 4:04 pm

    I don’t have silpat liners….do I grease my cookie sheet or leave it up greased? Or do you suggest something else?

  76. #
    Jocelyn — January 15, 2014 at 5:07 pm

    Made these last night and thanks to your painting sticks tip, they came out the perfect thickness! I added a little more vanilla and they taste great….even without icing! I’m so proud of them! Thank you! (I’ve also made your perfect vanilla cupcakes and they turned out awesome thanks to your step by step instructions)

  77. #
    Tessie — January 17, 2014 at 4:49 pm

    HI Glory.
    Made these cookies for christmas and everybody loved them. My aunt forgot to get a cookie plate for her party so she took some home. Everyone took some home! I tried the recipe today with gluten free flour and soy-free and dairy-free margarine. They tasted the same as the regular ones! So far I’ve tried 4 recipes from your blog and all four have been excellent. Thanks for sharing all the great recipes.

  78. #
    Sima — January 30, 2014 at 5:32 am

    Hi there, I was wondering of I can roll dough directly on silpat and bake?

    • Glory replied: — February 19th, 2014 @ 7:39 pm

      Hi Sima, Technically Silpats should not but cut on (with metal cookie cutters), but I imagine it would work if you are careful not to press into the mat too hard. I have never tried it this way, and prefer to cut on a smooth work surface (cutting board, marble slab, etc) and then move to the silpat to bake.

  79. #
    saba — February 24, 2014 at 10:53 pm

    can shortbread cookies be frosted with royal icing and packaged the same way as sugar cookies???
    also how long in advance can u make frosted sugr cookies and how to store them..
    many thanks

  80. #
    Susan — March 9, 2014 at 7:11 pm

    Hi, I just made this recipe and it was very easy. Mine turned out crumbly though so only some of it would come together when rolled. Could this be maybe from the butter needing to be warmer? It’s the only thing that I can think of… We will be icing the ones that turned out soon!

  81. #
    Susan — March 9, 2014 at 7:14 pm

    Sorry just saw another comment about the same issue. I used an electric hand mixer but not a beater blade.. would this be the cause?

    • Glory replied: — March 10th, 2014 @ 5:41 am

      Hi Susan,
      Yes, this recipe will come together MUCH easier with a large stand mixer (and that’s what I always use). The recipe technically can be done with a hand mixer, but then you will likely need to do some kneading by hand to get all the ingredients fully incorporated.

  82. #
    Jocelyn — April 18, 2014 at 1:30 am

    love, love, love this recipe! It’s so easy to make and I love that the cookies don’t expand all that much when baked…they keep their shape so well! Thank you, Glory!! :)

  83. #
    Tia — May 13, 2014 at 7:42 am

    Hi, how did you measure the flour? did you scoop it or spoon the flour into the measuring cup? Are these chewy or just soft?

    • Glory replied: — May 13th, 2014 @ 10:43 pm

      Hi Tia, Here is a great post on measuring flour,
      These cookies are crisp on the outside and soft in the center. I would not consider them chewy. They are similar to shortbread, but more delicate.

  84. #
    Kristina — May 29, 2014 at 8:31 pm

    Hi Gloria,

    Just wondering if you knew what the nutritional value is of these cookies. I am mainly looking for how many carbs?


    • Glory replied: — May 29th, 2014 @ 8:42 pm

      Hi Kristina, I really have no idea. Since the list of ingredients is pretty short, I imagine you could track down the nutritional values on your own. I might suggest doing a google search to find a mater list of nutrients in a given ingredient, and then go from there. Certainly, these are cookies and are designed to be a treat, not a persons main source of nutrition.

  85. #
    Eulariza — May 30, 2014 at 5:20 am

    Made this cookies tonight and they’re so yummy!!! Taste buttery!!! Thank you for sharing your recipe!!!

  86. #
    Nicole Becker — June 5, 2014 at 6:42 pm

    Hi Glory,

    I started out making your cookie recipe and following many of your first tutorials. I have always used the paint stick method to get my desired thickness, but I found the sticks were warping some from having been washed lightly after bakings. Plus, the glue was starting to pull apart as well. So, I went to WalMart and actually found some better sticks. They sell 5gal stir sticks now that are actually the same thickness as glueing 2 together. Plus, they are also much longer in length, which was another issue I was having. Such a huge find, and they are only $.28/ea. Had to share, this is huge and I’m so excited to not have to worry about gluing them anymore. :)

    Have a great weekend!!

  87. #
    Heena — June 17, 2014 at 12:20 am

    Thank you for the lovely recipe. I just made the sugar cookies and the turned out excellent! Now on to decorating.

  88. #
    Jen — September 20, 2014 at 8:16 am

    Hi glory.
    Firstly, thank you for sharing your beautiful creations with us. Just a quickie. I have attempted your sugar cookies a couple of times but they always turn out crumbly. Do u have any tips or is it as simple as reducing the flour by half a cup?? Thank you. Jen x

    • Glory replied: — September 30th, 2014 @ 7:03 pm

      Hi Jen, I’m guessing you are not mixing the dough with a large stand mixer? The only times I’ve ever had trouble getting the dough together is if I am working without a stand mixer. Without a large mixer, you will have to hand kneed the dough a bit to incorporate all of the flour. If you are using a large stand mixer, you simply need to let the mixer run a bit longer, it will form a ball of dough on it’s own.

  89. #
    Amanda — November 1, 2014 at 4:39 pm

    There cookies are so simple and easy to make. They turn out fabulous each time.
    I made them recently into not so scary spider cookies for Halloween. Everyone loved them and especially the cookies.

  90. #
    Irina — December 22, 2014 at 3:02 pm

    I made your cookies yesterday, no stand mixer? everything manually. Was a little hard to whip that butter but not too big of a deal. The dough turned out beautiful, elastic, not greasy. And the cookies are just a fairytale. Thank you so very much for sharing. This will be my forever recipe for rolled sugar cookies ))))


  91. #
    Haylee — February 20, 2015 at 6:02 am

    Hi Glory,
    Firstly would like to say your recipes are amazing, all of them I have tried and the end result is wonderful :)
    I made the sugar cookies yesterday for the first time yesterday and they turned out wonderfully (except a few burnt bottoms lol but that’s my own fault). When I mixed the ingredients together they didn’t form into a proper dough so I had to add some milk. Which worked good and still tasted nice. However was wondering if I did something wrong in the initial steps to make this happen, I double checked all the measurements and everything and all seemed fine.
    Also I was hoping to make some chocolate sugar cookies from this recipe, how would you suggest the best way to go about this is? Do I just add cocoa or would I better off taking some flour out? Sorry I am bit new to the the cookie world and stick mainly to cupcakes but trying to expand my skills haha.
    Hope you are having a wonderul day :)

    • Glory replied: — February 20th, 2015 @ 5:49 pm

      Hi Haylee,
      Thanks for your sweet comment! So glad you’re enjoying my site! Are you using a large stand mixer to mix the dough? The only time I’ve had any trouble incorporating all the ingredients is if I was not using my stand mixer. If you do not have a stand mixer, it will take a bit more effort (and some hand kneading) to form the dough. If you are using a stand mixer, I suspect that you just need to let the mixer run a few more seconds.
      For chocolate sugar cookies, I have a recipe here,
      Happy baking!


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