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My sugar cookie recipe

Here is the cookie recipe I use, the amount of cookies you yield with a batch depends on how thick you roll your dough as well as the size & shape of your cutter.

Ingredients

  • I use a handheld electric mixer (Kitchenaid brand, I've tried others but I burn out the motors)
  • 1 pound unsalted butter, room temperature
  • 4 cups sugar
  • 4 large eggs
  • 2 tbs vanilla 
  • I mix everything together all at once

Next I add the flour (& baking powder) it is important to note that all butter & eggs are not exactly the same therefore the amount of moisture in your batter will vary. I suggest that you only add 7 cups of the flour once mixed you will be able to determine if you need to add the last cup or maybe just half (or none).

  • 8 cups all-purpose flour, plus more for rolling the cookies
  • 1 teaspoon baking powder ** For those who might not know, this is the ingredient that makes your desserts rise so the more you add the more your cookies will rise and/or warp. 

Here is the link to my video you can see how the dough should look once mixed

Once mixed I suggest you wrap it up and put it in the refrigerator for about an hour, longer than that it will be difficult to roll since the butter will harden. I roll my cookies to about 2/8", I place them on a cookie sheet in between sheets of parchment paper. I ALWAYS freeze them before I bake them this is what ensures they will not warp during the baking process. 


I bake my cookies at 350 degrees in a convection oven, my oven has 5 levels for my baking racks I ONLY use the top 3 to bake my cookies. The bottom levels are too close to the heating element and will cause your cookies to burn or brown on the underside. The baking time can range from 10 to 15 minutes, it might be less or more in your oven.

IMPORTANT TO NOTE THAT NOT ALL OVENS BAKE THE SAME, YOU SHOULD USE BAKING  TIMES IN RECIPES AS A SUGGESTION NOT THE RULE.

When I bake my cookies I try to watch over them since the size & thickness vary and impact the baking time required for each batch.

** the heat from the edges of the baking sheet will cause the cookies closest to the metal to brown faster, you may want to keep an eye on this or purchase cookie sheets without this edge.








Comments

  1. Thank you for sharing your talent and recipes with us. I hope you do not mind for bringing a typo to your attention. On the youtube video you add 2 tbsp vanilla and here it says 1 tbsp vanilla. I love your tutorials. Again, it is so generous of you sharing your talent for free. Thanks..:)

    ReplyDelete
  2. I absolutely LOVE your videos. I could watch them all day long lol. First time making cookies from scratch. I usually buy the roll and then decorate them but ive always wanted to go thru the whole process...Wish me luck. ;-)
    Quick question': do you wrap them when freeze them or are they ok on the parchment paper as is?

    ReplyDelete
    Replies
    1. I wrap only if they are in the freezer for more than 24hours.

      Delete
  3. Hey!!!

    I love your videos: they are very detailed and helpful soni want to thank you!!! As well, I have been looking for a great sugar cookie recipe that holds it shape and isn't too hard, I don't want to break teeth with all that royal icing. I haven't tried your recipe yet, but are your cookies hard or soft inside? And same with your chocolate ones... Every recipe I have either expands too much or is rock hard an I want something in the middle.


    Thanks!!!

    ReplyDelete
    Replies
    1. If you want a soft cookie just bake less and if you want to reduce spreading reduce amount of baking powder.

      Delete
  4. Hi Marlyn, when I bake cookies, no matter what I do, when the cookies are baking, little air pockets rise up like bubbles. Can you please advise me as to what's causing this? Tx

    ReplyDelete
    Replies
    1. Hi, Can I ask you if you roll your cookies with flour? If you do and reroll your scarps this can cause air to get trapped and cause these bubbles. If you do use flour to roll try and set aside your first rolled cookies and check them after they are baked, if they don't have air bubbles the extra flour in your rerolled dough is the issue.

      If you don't use flour to roll I am stumped?

      I hope I helped a little. Marlyn

      Delete
    2. Hi again, I don't use flour - just a dusting of icing sugar. I had read long ago that it's best to use i-c because flour caused the cookie to get dry and tough. But perhaps the i-c is the cause? The recipe I use is similar to yours, minus the baking powder. I also noticed that in your video you knead the dough thoroughly - something I don't do, as again, I read that kneading/handling the dough will cause it to be tough. I'm at the end of my tether here. Tx for your patience.

      Delete
  5. Hi Marlyn, I love all you stuff and for my twins birthday made your owl cookies. Def not as good as yours but I have to say for the first time ever doing something like this they came out pretty good.. Everyone loved the taste of the cookies and the icing..
    How long are these cookies good for if wrapped properly?

    ReplyDelete
  6. Hello.Instead of wrapping the cookie cutouts, can I store them in an air tight container (layered with parchment paper) and freeze them for 24 hrs? Also are they thawed prior to baking or can they go straight from freezer into the oven?

    Thanks!

    ReplyDelete
  7. That would work as well, I bake them frozen what it seems to do is cook the outside first and set it so that when the heat gets inside there is less distortion.

    ReplyDelete
  8. Replies
    1. Depends how big the cutter is and how thick you roll but for me about 24

      Delete
  9. Hi Marlyn, I read that if you add baking powder, the cookies will spread. Is that true?
    Also, if you wanted to add, let's say almond extract to your cookie recipe to make them more tasty, how much extract would you use for the amounts you've given in your cookie recipe?
    One more question, I saw the cookies you entered at Fancy Flours Cookie Contest and they were absolutely gorgeous!!!
    Will you be making a video describing how you made them???

    ReplyDelete
    Replies
    1. Hi Cheryl,

      The whole point of baking powder & baking soda is to make the dough rise and get airy, here is the wikipedia: http://en.wikipedia.org/wiki/Baking_powder. As the dough rises it can inevitably warp and get misshapen so by reducing the amount of baking powered you reduce the movement. Almond extract would be very tasty I don't use it myself due to the excessive amount of nut allergies we have here in Quebec, I would try 1 tsp for the batch. Thanks for the Fancy Flours cookies, those were made ages ago. I made several sets for the contest which ones were you looking at exactly. Thanks for watching, Marlyn

      Delete
  10. Hi, I want to make some cookie to my friend. However he seems dosent like cookies that too sweet. Are your cookies sweet? If i want to reduce the amount of sugar,how much sugar will you suggest me to add in?
    Btw i really love your video.the cakes and cookies look fantastic!!!

    ReplyDelete
  11. HI, i consider myself to be a crafty mom. I have convinced myself to make PYO Valentines Cookies for 3 classrooms. I would love to get any advice on how i can make things a few days earlier? How to keep the cookies fresh? anything really

    ReplyDelete

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