Sugar Cookie Recipe for Cookie Cutters

Comments

Kathy - February 19, 2025

I made this sugar cookie recipe and it held its shape. But like all the other recipes I used they ended up getting hard. I want them to be soft enough that my customers don break their teeth trying to bit into one.
What am I doing wrong 😑
———
The Cookie Countess replied:
Hi Kathy. You could be overmixing your dough (you really want to mix just until everything is combined, once you start mixing the flour in), or overbaking the cookies themselves. I baked these minis at 350*F for 8 minutes and then let them cool on the cookie sheet (I normally let full size cookies bake for 10 minutes, but minis can get overbaked very quickly). I hope this helps!

Katie - February 10, 2025

Why use salted butter when the amount of salt is so inconsistent?
———
The Cookie Countess replied:
You can definitely use unsalted butter and add the amount of salt you prefer 😊

Ambrose - December 26, 2024

Recipe was awful. I wasted supplies. The dough turned out all crumbly and although you can form it into a clump, it just crumbles in your hands. I do not recommend.
———
The Cookie Countess replied:
Hi Ambrose! I’m sorry to hear you struggled with this recipe! It sounds like you might not have had the right ratio of dry ingredients to wet ingredients in this case. This could be as simple as using larger eggs, or a little more flavoring extract. And if you used cold butter, perhaps using softened butter could help bind the ingredients together better. In any event, thanks for giving the recipe a try!

Deeda - March 18, 2024

Omg these are amazing. I’ve tried so many recipes that said they don’t spread but ugh. There are perfect. They even taste good. My 15 yo son and I are learning to decorate cookies. He needs to learn focus and improve dexterity in his hands. He loves to decorate cookies with me but ours always look like a serial killer did them lol. But with good shaped cookies this is a good start! Thank you!

Heidi Valine - February 26, 2024

Hi,
Are there recommendations for high altitude adjustments? Specially 6,000 ft?
Thanks,
Heidi
———
The Cookie Countess replied:
Hi Heidi. We always recommend trying a recipe as-is before deciding if it needs to be adjusted for your altitude—you never know, it may bake up perfectly fine without any unnecessary fiddling. If you find that your cookies bake up dry, however, you can increase your oven temp and lower your bake time, and if necessary, you can add a little more liquid to your dough (maybe an extra large egg instead of a large one). Good luck!

Pat - February 26, 2024

Can I use this recipe to make the bunny house?
———
The Cookie Countess replied:
Absolutely! Just make sure the cookies aren’t underbaked, so they’ll be able to support the weight of standing on edge. Have fun!

Sam - February 26, 2024

Hi! I made your cookies using this recipe last week and they were AMAZING! They were so amazing that I decided to make them again this week, but this time the texture was super off (very heavy and dense) and there was no taste. I followed the recipe exactly the same way with drastically different results. Do you have any idea where I could have gone wrong? Thanks so much!
———
The Cookie Countess replied:
Hi Sam! Is it possible the ingredients used were different brands or from different containers than the batch you made previously? Some cookiers find better results with one butter brand than another, for example. If not, feel free to reach out to us directly at support@thecookiecountess.com<mailto:support@thecookiecountess.com> for more one-on-one troubleshooting. -Sarah

Anonymous - February 12, 2024

Bubbles in dough are typically the result of overworking the dough. If you find that the cookies you roll out the first time don’t bubble, but the ones that you roll out with that same dough on the fourth or fifth time do, that could be your answer. In the meantime, you can use a flat spatula or the flat bottom of a large measuring cup to gently press down the bubbles on your cookies that are fresh from the oven.

Caleen - February 9, 2024

I’m thinking of trying these for Valentine’s as a treat for my family and 2 little ones I babysit. Could I add a couple of drops of red food coloring to make them pinkish/red without changing the texture?
———
The Cookie Countess replied:
Absolutely!

Noemí Smith - February 5, 2024

Can’t wait to try this recipe 💓