Lemon Cutout Cookie Recipe

This recipe is easy-peasy, lemon squeezy! It is my traditional cutout sugar cookie recipe, with a nice lemony flavor and yummy lemon frosting. Cut out and decorated to look like lemon slices, they are darling and delicious. I like to top these off with a dusting of sanding sugar to give them a little sparkle and a tiny crunch, but that’s not necessary. These cookies are a little dose of happiness and sunshine, no matter the weather.

How to Make Cutout Lemon Cookies

1. Preheat the oven to 350°F (180°C).
2. Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
3. Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
5. Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness). 
6. Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
7. Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
8. Transfer to a cooling rack to cool before decorating.
9. To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
10. Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
11. Add in the lemon juice and lemon flavoring and mix well.
12. Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
13. Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
14. Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
15. Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
16. Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
17. Store in an airtight container at room temperature for up to 5 days.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. (I think these are even better the next day!).

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting. 
• Piping tips – This is a set of my 4 favorite piping tips. 
• Round cookie cutters – I used a 3” round cookie cutter from this set to make these cookies. For the half pieces, I cut into a circle first and then cut it in half. Bonus – you can also use these cookie cutters to reshape baked cookies by gently rolling the cutter around the bake cookie to round out the edges.

Sunshine-y Recipes

• Lemon Pie 
• Orange Creamsicle Cookie Bars
• Neapolitan Cookies 

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Lemon Cutout Cookies

This is my viral no-chill, no-spread cutout sugar cookie with a lemon twist! The Lemon Cutout Sugar Cookies are ultra soft with a luscious lemon frosting and a slight tang that you’ll love.

Course Dessert

Keyword cutout cookies, Lemon Sugar Cookies, sugar cookies

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Servings 24 3″ cookies

Ingredients

Lemon Sugar Cookie

• 1 cup (222g) salted butter, softened
• 1 cup (230g) granulated sugar
• 1/2 Tbsp lemon zest *zest of 2 lemons
• 1 egg
• 1 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder

Lemon Sugar Cookie Frosting

• 1/2 cup (111g) salted butter, softened
• 3 cups (321g) powdered sugar
• 2 Tbsp lemon juice *from zested lemons
• 1/2 tsp lemon flavoring
• 3-4 Tbsp heavy cream
• Yellow gel food coloring, if desired
• White sanding sugar, if desired

Instructions

• Preheat the oven to 350°F (180°C).
• Cream together the butter, sugar, and lemon zest in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
  1 cup (222g) salted butter, softened, 1 cup (230g) granulated sugar, 1/2 Tbsp lemon zest
• Scrape down the sides of the bowl and add the egg, lemon juice, and lemon flavoring. Mix until combined.
  1 egg, 1 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Add flour and baking powder to the bowl. Mix slowly at first, gradually increasing the speed until the dough comes together. The texture should be like Playdoh – add a little flour if it’s too wet or water if it is too dry in order to reach a soft, pliable consistency.
  3 cups (456g) all-purpose flour, 2 tsp baking powder
• Roll the dough onto parchment paper or a floured surface with a rolling pin until ¼ to ½ -inch thick. (The cookies will not rise or spread while baking, so roll out to your desired FINISHED thickness).
• Use cookie cutters and cut out desired shapes, I used a 3” round cutter. Transfer the cookies to an un-greased cookie sheet.
• Bake at 350°F (180°C) for 7-9 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and ‘crackery’ instead of soft and chewy.
• Transfer to a cooling rack to cool before decorating.
• To make the lemon frosting add the butter to the bowl of your stand mixer and mix until smooth.
  1/2 cup (111g) salted butter, softened
• Alternate adding 1 cup of powdered sugar and a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar. Repeat until all 3 cups are added.
  3 cups (321g) powdered sugar, 3-4 Tbsp heavy cream
• Add in the lemon juice and lemon flavoring and mix well.
  2 Tbsp lemon juice , 1/2 tsp lemon flavoring
• Adjust the thickness of your frosting by adding more heavy cream to thin to a pipe-able consistency if needed.
• Remove ⅔ cup of the white frosting and place in a piping bag with a very small tip inserted.
• Add yellow gel coloring to the remaining frosting in your mixing bowl until the desired color is achieved.
  Yellow gel food coloring, if desired
• Working one cookie at a time, spread a layer of yellow frosting on and then pipe a white border around the edge and lines through the center to look like lemon segments.
• Dip the frosted cooking in white sanding sugar. This will hide imperfections and add a great little crunch!
  White sanding sugar, if desired
• Store in an airtight container at room temperature for up to 5 days.

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Lemon Cutout Cookies  appeared first on Cookies for Days.

Roll and Cut Cake Batter Cookies

Guys, I am obsessed with these cookies. They are unbelievably soft with a buttery crisp edge and a guaranteed melt-in-your-mouth texture. Packed with the perfect warm cake batter flavor, and colorful sprinkles that are customizable to any event you’re planning. To top it all off, there’s a thin layer of sheer icing that coats the cookie while still revealing colorful sprinkles throughout. They’re mega yum. 

These cake batter cut out cookies are intended to be rolled out and cut, meaning you can cut them into any shape you’d like! Just like my viral roll out sugar cookies, these cake batter meltaways are also a no-chill, no-spread recipe. So you will roll the dough out to your desired thickness and they will stay there after being baked. No spreading, no weird shaped blob cookies. Just a guaranteed good time all around.

Ingredients

How to Make Cake Batter Meltaway Cookies

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
3. Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
4. Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
5. Mix in sprinkles until just combined. 
6. On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness. 
7. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up. 
8. Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
10. Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency. 
11. As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
12. Allow the cookies to cool and enjoy!

How do I store these cookies? 

Cake Batter Beauties

• Cake Batter Oreo Fluff Cookies 
• Birthday Cookies
• Funfetti Milkshake Cookie Bars 

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Cake Batter Meltaway Cookies

Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.

Course Dessert

Keyword cake batter meltaway cookies, cut out cake batter cookies

Cook Time 9 minutes minutes

Ingredients

• 1/2 cup (111g) salted butter, softened
• 2/3 cup (71g) powdered sugar
• 1 egg
• 1/2 Tbsp cake batter flavor
• 2 cups (304g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1-3 tsp water
• up to 1/2 cup Sprinkles

Vanilla Glaze

• 2 Tbsp butter, softened
• 1/2 Tbsp vegetable shortening Optional, but it helps the icing to crust and get hard on the outside
• 3/4 cup (80g) powdered sugar
• 2 Tbsp milk, plus more as needed
• 3/4 tsp clear vanilla extract

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
  1/2 cup (111g) salted butter, softened, 2/3 cup (71g) powdered sugar
• Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.
  1 egg, 1/2 Tbsp cake batter flavor
• Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
  2 cups (304g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1-3 tsp water
• Mix in sprinkles until just combined.
  up to 1/2 cup Sprinkles
• On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
• Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
• Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.
  2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
• Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 2 Tbsp milk, plus more as needed
• Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.
  3/4 tsp clear vanilla extract
• As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
• Allow the cookies to cool and enjoy!

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cake Batter Meltaway Cookies  appeared first on Cookies for Days.

How to Make Cut Out Strawberry Cookies

1. Preheat the oven to 350°F (180°C).
2. Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
3. Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
4. Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
5. Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
6. Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
7. Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
8. Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
9. To make the frosting, cream the butter until smooth on the lowest setting.
10. Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
11. Repeat until all powdered sugar has been added and the frosting is thick.
12. Add in the clear vanilla extract and mix well.
13. Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
14. Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
15. Store at room temperature in an airtight container for up to 3 days.

How should I store Strawberry Sugar Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies frosted or unfrosted for up to 3 months! If freezing frosted, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Strawberry Faves

• Chocolate Covered Strawberry Recipe
• Strawberries and Cream
• Chocolate Strawberry Cheesecake Cookies

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Mini Strawberry Cut Out Sugar Cookies

These Mini Strawberry Cut Out Sugar Cookies are fresh on the scene and berry addicting. With the same no-spread, no-chill promise as my viral sugar cookies, these are are sweet perfection every time!

Course Dessert

Keyword cadbury egg cut out cookies, mini strawberry sugar cookies

Prep Time 25 minutes minutes

Cook Time 7 minutes minutes

Servings 28 1″ cookies

Calories 46kcal

Ingredients

• 1/2 cup (111g) butter, softened
• 1/2 cup (115g) granulated sugar
• 1 tsp strawberry baking emulsion (I use Lorann Oils brand)
• 1 egg yolk
• 1 1/3 cups (202g) all-purpose flour
• 1/4 cup ground freeze dried strawberries (1/2 heaping cup before grinding)
• 1 tsp baking powder

Frosting + Toppings

• 1/4 cup (56g) salted butter, softened
• 1/2 cups (54g) powdered sugar
• 1 tsp clear vanilla
• up to 3 Tbsp heavy cream
• Sprinkles or more freeze dried strawberries for decorating

Instructions

• Preheat the oven to 350°F (180°C).
• Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
  1/4 cup ground freeze dried strawberries
• Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
  1/2 cup (111g) butter, softened , 1/2 cup (115g) granulated sugar
• Scrape the sides and add in strawberry emulsion and egg yolk. Mix until combined.
  1 tsp strawberry baking emulsion, 1 egg yolk
• Next, add flour, ground strawberries, and baking powder to the bowl. Mix slowly at first, gradually getting faster until the dough comes together. The texture should be like Playdoh! Add a little flour or water if needed to get it to a soft, pliable consistency.
  1 1/3 cups (202g) all-purpose flour, 1 tsp baking powder
• Use a rolling pin and roll the dough onto a lightly floured surface until 1/4-1/2 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use a small, 1 inch heart cookie cutter to cut out heart shapes. Transfer to a parchment or silicone lined cookie sheet.
• Bake at 350°F (180°C) for 5-7 minutes or until the centers are puffy and no longer glossy. Allow the cookies to cool completely before frosting.
• To make the frosting, cream the butter until smooth on the lowest setting.
  1/4 cup (56g) salted butter, softened
• Alternate adding 1 cup of powdered sugar with a splash of heavy cream, allowing the mixture to fully combine before adding more powdered sugar.
  1/2 cups (54g) powdered sugar, up to 3 Tbsp heavy cream
• Repeat until all powdered sugar has been added and the frosting is thick.
• Add in the clear vanilla extract and mix well.
  1 tsp clear vanilla
• Adjust the thickness of the frosting by adding more heavy cream to thin, if needed.
• Decorate the cut out cookies with additional freeze dried strawberries or sprinkles and enjoy!
  Sprinkles or more freeze dried strawberries for decorating
• Store at room temperature in an airtight container for up to 3 days.

Nutrition

Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 9IU | Calcium: 10mg | Iron: 0.3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Strawberry Cut Out Sugar Cookies  appeared first on Cookies for Days.

What is a Linzer Cookie?

Ingredients in Linzer Cookies

• Butter, softened – I use salted butter in all of my recipes. If you are an unsalted butter fan, be sure to add an extra pinch of salt to your dough. 
• Granulated sugar
• Powdered sugar
• Egg
• Vanilla
• Almond extract 
• All-purpose flour
• Almond flour – The addition of almond flour is one of the things that separate traditional Linzer cookies from shortbread thumbprint cookies. 
• Salt 
• Plum jam – You can use any jam you’d like in these. Did I choose plum solely so I could call these Sugar Plum cookies? Yes, I totally did. 
• Powdered sugar, for dusting

How to Make Sugar Plum Linzer Cookies

1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
2. In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
3. Add the egg, vanilla, and almond extract, mixing until well combined.
4. Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
5. On a floured surface, roll out the dough to about 1/4 inch thick. 
6. Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
7. Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
8. Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
9. Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Do I need to refrigerate Linzer cookies?

Nope! Once your cookies are cooled and assembled, store in an airtight container on the counter for up to 4 days.

What jams work well in Linzer cookies?

Lots of jams work well in Linzers. They are often made with apricot, raspberry or strawberry jams, but you can really pick your favorite here.

Sandwich Cookies You’ll Love

• Red Velvet Whoopie Pies
• Oreo Cakesters 
• Nutter Butter Cookie

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Sugar Plum Linzer Cookies

‘Twas Christmas cookie season and all the watering mouths couldn’t stop from eating these Linzer Cookies, not even the grouch. If you’re prone to visions of sugar plums dancing through your head, these Sugar Plum Linzer Cookies are just for you!

Course Dessert

Keyword Christmas cookies, linzer cookies, sugar plum linzer cookies

Prep Time 30 minutes minutes

Servings 24 cookies

Calories 99kcal

Ingredients

• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanila
• 1/4 tsp almond extract
• 2 1/3 cups all purpose flour
• 1 cup almond flour
• 1/4 tsp salt
• 1/2 cup plum jam
• powdered sugar for dusting

Instructions

• Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
• In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
• Add the egg, vanilla, and almond extract, mixing until well combined.
• Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
• On a floured surface, roll out the dough to about 1/4 inch thick.
• Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
• Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
• Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
• Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 13mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Sugar Plum Linzer Cookies  appeared first on Cookies for Days.

These are THE BEST Halloween Sugar Cookies

Halloween sugar cookies are a childhood – scratch that – SEASONAL rite of passage! And my no-chill, no-spread sugar cookie dough is the very best base for making those memories together. Let me SPELL out why these are the best halloween sugar cookies on the internet:

• They’re so yummy, you’ll feel cursed because you won’t be able to stop eating them! 
• They’re Boo-tiful. Seriously! These little cookie friends don’t spread, meaning your ghost cookies are actually going to end up looking like ghosts. 
• You don’t have to wait until you-know-where freezes over; these sugar cookies don’t have to be chilled before shaping & baking! 
• Frankenly, you can doctor these up however you’d like! Experiment with what you like by adding almond extract or subbing the buttercream for a slightly tangy cream cheese frosting in a myriad of colors.

And don’t worry – these sugar cookies aren’t only perfect for Halloween! Simply change the shape and you have the yummiest sugar cookies year round! But if all of the spooky puns are throwing you off, you can check out my regular post for the best ever sugar cookies!

Ingredients in Homemade Halloween Cookies

• Butter – I always use salted butter because that is what I have on hand! If you’re an unsalted household, add a pinch or two of salt to the cookie dough and you’ll be just fine. 
• Granulated Sugar – Granulated sugar is all you need for this recipe.
• Egg
• Vanilla – I am obsessed with how the vanilla flavors this cookie, but almond extract or cake batter extract are also excellent here!
• All-purpose Flour – If you’re looking for a gluten-free option, King Arthur’s 1:1 GF Flour should work swimmingly! 
• Baking powder – This gives your cookies the *slightest* rise and puff while baking while keeping them super soft. Huzzah!
• Sugar Cookie Frosting

How to Make the BEST Halloween Sugar Cookies

1. In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
2. Next, scrape the sides and add in your egg and vanilla.
3. Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
4. Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired finished thickness!
5. Bake on a cookie sheet lined with parchment or a silicone mat at 350° F until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
6. Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!

How long do Halloween Sugar Cookies Last?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most!

How should I Roll & Cut my Halloween Sugar Cookies?

I recommend rolling your cookie dough out with a rolling pin on a silicone baking mat, but a skiff of flour on your countertop works great, too! 

Roll to your desired finished thickness – because these cookies do not spread (just puff up a tiny bit)! I typically roll small cookies to 1/4 of an inch and larger cookies to about a 1/2 inch thick. Then, using the cookie cutters of your choice, make your shapes and place them on your lined baking sheet!

What Frosting Should I Use on Halloween Sugar Cookies?

My absolute FAVORITE sugar cooking frosting is this crusting vanilla buttercream. It is so yummy, it’s fast, and it makes decorating SO easy. That being said, if you’re a Royal Icing fan, these cookies will also pair well with that.

How long before an event can you make sugar cookies?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most! 

Other Spooky Treats

• Halloween Whoopie Pies
• Halloween Cake Pops
• Peanut Butter Ball Pumpkins

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Halloween Sugar Cookies

The perfect Halloween Sugar Cookie recipe was just a bunch of hocus pocus until now! This spooktacularly easy dough is ideal for shaping and decorating, with zero spread and endless tasty possibilities!

Course Dessert

Cuisine American

Keyword frosted sugar cookies, halloween sugar cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 100kcal

Ingredients

• 1 cup (222g) salted butter, room temperature
• 1 cup (233g) granulated sugar
• 2 tsp vanilla extract
• 1 egg
• 3 cups (456g) all-purpose flour
• 2 tsp baking powder
• 1 batch Sugar Cookie Frosting

Instructions

• In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
  1 cup (222g) salted butter, room temperature, 1 cup (233g) granulated sugar
• Next, scrape sides and add in your egg and vanilla.
  2 tsp vanilla extract, 1 egg
• Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
  3 cups (456g) all-purpose flour , 2 tsp baking powder
• Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired thickness.
• Bake on an ungreased cookie sheet at 350° F (180°C) until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
• Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!
  1 batch Sugar Cookie Frosting

Nutrition

Calories: 100kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Calcium: 17mg | Iron: 1mg

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The post Halloween Sugar Cookies appeared first on Cookies for Days.

Why you NEED to make Cadbury Egg cut out cookies

This recipe combines the benefits of two of my very favorite types of cookies: chocolate chip cookies and sugar cookies. Just like a sugar cookie, you can amp up the fun by cutting these out in festive shapes but you get the flavor of a delicious chocolate chip (or in this case, Cadbury Egg) cookie. These cut out cookies are a simple and fun treat to make with your kiddos or indulge in by yourself this spring. No matter how you slice them, they turn out deliciously and look so pretty. Just be careful not to overbake these – they can go from tender to crunchy really quickly.

What you’ll need to make Cut Out Cookies with Cadbury Mini Eggs

• Salted butter, softened – I always use salted butter. You can swap this out for unsalted if you prefer, just add an extra pinch of salt to the dough. 
• Brown sugar – More brown sugar helps this recipe be soft & chewy. 
• Granulated sugar 
• Egg
• Vanilla – This really pulls the flavors together! 
• All-purpose flour
• Baking powder  – This will contribute to the cookie’s soft and chewy texture.
• Cadbury mini eggs, crushed – You can toss these in a food processor for just a second or hit it with a rolling pin. Use whatever method you’d like to get these eggs a little smaller for the cookies.

How to make Cadbury Cut Out Cookies

1. Preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper. 
2. In a large mixing bowl or the bowl of a stand mixer, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
3. Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
4. Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
5. Fold in the crushed Cadbury mini eggs until evenly distributed throughout the cookie dough.
6. Using a rolling pin, roll the dough out until about 1/2 inch thick.
7. Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
8. Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Top with frosting, if desired. Enjoy!

How should I store my cut out cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I frost my Cadbury Egg cookies?

Yes! You absolutely can. These would be delicious with my simple buttercream frosting recipe or my chocolate buttercream!

Other Cut Out Cookies I LOVE

• Chocolate Cut Out Cookies
• Collage Cookies
• Easter Cut Out Sugar Cookies

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Cadbury Egg Cut Out Cookies

The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.

Course Dessert

Cuisine American

Keyword cadbury egg cut out cookies, cadbury eggs

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 103kcal

Ingredients

• 1 cup salted butter, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 tsp vanilla
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 cups cadbury mini eggs, crushed

Instructions

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
• Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
• Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
• Fold in the crushed cadbury eggs until evenly distributed throughout the cookie dough.
• Using a rolling pin, roll the dough out until about 1/2 inch thick.
• Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
• Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Top with frosting, if desired. Enjoy!

Nutrition

Calories: 103kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 10IU | Calcium: 31mg | Iron: 1mg

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The post Cadbury Egg Cut Out Cookies appeared first on Cookies for Days.

Christmas Cookie Recipe

The second the air starts to chill, I launch into holiday prep mode! Making lists of Christmas presents for kids and scheduling out dates for our holiday traditions – I just can’t help it. And while there are a lot of good festive activities, my *very favorite* Christmas tradition is making Christmas sugar cookies with my kids. This recipe for frosted sugar cookies is soft with the perfect amount of sweetness, but won’t make you want to rip your hair out when baking with little sous chefs. 

Paired with the easiest sugar cookie frosting, you won’t ever need another Christmas cookie recipe. This is one you’ll bookmark (or even print out) to make year after year. And yes, the thought of this becoming your new Christmas tradition makes me absolutely giddy. These are bound to be passed down generations just like Grandma’s Sand Tart Cookies.

What Ingredients are in Frosted Sugar Cookies?

• Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Granulated sugar – Equal parts butter and sugar in this recipe gives it just the right amount of sweetness- especially when topped with a sweet frosting!
• Egg
• Vanilla extract – I like to flavor my cookies with vanilla, but feel free to use whatever flavoring you’d like! Almond extract (I would only do 1/2 tsp of almond extract since it is especially potent!) would be delish. Or cake batter would also be super yummy!
• All-purpose flour – Just all-purpose flour for this cookie- nothing special needed!
• Baking powder – The baking powder helps the cookie keep its shape while retaining softness.

How to Make Christmas Sugar Cookies

1. Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. 
2. In the bowl of a stand mixer, cream together the butter and granulated sugar for a full 2 minutes. You’ll know it’s ready when the mixture is light in color and fluffy. 
3. Scrape the sides of the bowl and add in the egg and vanilla, mixing until mostly combined.
4. Add the flour and baking powder. Mix until a soft dough forms. (This may take a minute, just trust the process! It will come together.)
5. Feel the cookie dough in your hand, it should feel soft, like play-doh. If it is too dry and stiff, add 1 tsp of water at a time until getting that soft consistency.
6. Turn the dough out onto a floured surface – using a rolling pin slowly roll the cookie dough out until desired thickness. If your dough sticks to your rolling pin, coat the pin in a little flour and that should do the trick. Note: The cookies will not spread or rise while baking. Roll out to how thick you want your finished cookie to be.
7. Use desired Christmas cookie cutters to cut the cookie dough. Place cut out cookies on an ungreased cookie sheet or a parchment lined cookie sheet.
8. Wet hands with water and then gather the scraps together and repeat, rolling and cutting.
9. Bake at 350° F for 7-10 minutes – depending on size and shape. Pull them out of the oven once they have puffed up slightly and no longer look wet and glossy in the center. Do not let the cookies turn brown.
10. Allow the cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack.
11. While the cookies are cooling, make the frosting.
12. To make the frosting, cream the butter until smooth on the mixer’s lowest setting.
13. Add one cup of powdered sugar and then just enough heavy cream to bring the powdered sugar and butter together.
14. Repeat this step until all powdered sugar has been added, continuing to mix on the lowest setting. The frosting should be very thick at this point.
15. Add in the vanilla extract, mixing until evenly distributed.
16. Now, adjust the consistency of the frosting by adding small amounts of heavy cream at a time while mixing on the lowest setting until you have reached your desired consistency.
17. Portion into small bowls and color with gel food coloring.
18. Add to piping bags and decorate the cooled cookies or spread onto the cookie with a knife. Pro tip: using a piping bag will allow you to create more intricate and impressive designs! 
19. Enjoy!

Can I prepare sugar cookie dough ahead of time and refrigerate it before baking?

Yes, you can, but it tends to dry out if you do that. I suggest baking the cookies ahead of time and freezing them!

Can I freeze sugar cookies for later use?

Absolutely! I freeze just the cookies and frosted cookies all the time. I have a post all about how to successfully freeze cookies for more tips.

How long can I store decorated sugar cookies?

Store your decorated cookies in an airtight container on the counter for up to 5 days!

Can I make these cookies gluten-free?

You sure can! Just replace the all-purpose flour with a 1:1 gluten-free flour substitute. I love the King Arthur GF 1:1 replacement.

More Christmas Cookies to Love

• Cherry Blossom Cookies
• Oatmeal Cream Pies
• Soft Gingerbread Cookies

Print

Christmas Sugar Cookies with Easy Frosting

Soft, sweet, and easy to eat – these are my absolute favorite Christmas sugar cookies! They’re guaranteed to bring holiday joy with every bite!

Course Dessert

Cuisine American

Keyword Christmas cookies, christmas sugar cookies, easy sugar cookie frosting

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 151kcal

Ingredients

Sugar Cookies

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder

Frosting

• 1/2 cup salted butter, room temperature
• 3 cups powdered sugar
• up to 1/2 cup heavy whipping cream, room temperature
• 2-3 tsp clear vanilla extract
• food coloring, as desired

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer, cream together the butter and granulated sugar for a full 2 minutes.
• Scrape the sides of the bowl and add in the egg and vanilla, mixing until mostly combined.
• Add the flour and baking powder. Mix until a soft dough forms. (This may take a minute, just trust the process! it will come together).
• Feel the cookie dough in your hand, it should feel soft, like play-doh. If it is too dry and stiff, add 1 tsp of water at a time until getting that soft consistency.
• Turn the dough out onto a floured surface – using a rolling pin slowly roll the cookie dough out until desired thickness. The cookies will not spread or rise while baking. Roll out to how thick you want your finished cookie to be.
• Use desired Christmas cookie cutters to cut the cookie dough. Place cut out cookies on an ungreased cookie sheet or a parchment lined cookie sheet.
• Wet hands with water and then gather the scraps together and repeat, rolling and cutting.
• Bake at 350° F for 7-10 minutes- depending on size and shape. Pull them out of the oven once they have puffed up slightly and no longer look wet and glossy in the center. Do not let the cookies turn brown.
• Allow the cookies to cool on the pan for 5-10 minutes before transferring to a cooling rack.
• While the cookies are cooling, make the frosting.

Frosting

• To make the frosting, cream the butter until smooth on the mixer’s lowest setting.
• Add one cup of powdered sugar and then just enough heavy cream to bring the powdered sugar and butter together.
• Repeat this step until all powdered sugar has been added, continuing to mix on the lowest setting. The frosting should be very thick at this point.
• Add in the vanilla extract, mixing until evenly distributed.
• Now, adjust the consistency of the frosting by adding small amounts of heavy cream at a time while mixing on the lowest setting until you have reached your desired consistency.
• Portion into small bowls and color with gel food coloring.
• Add to piping bags and decorate the cooled cookies or spread onto the cookie with a knife.
• Enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 35g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 10IU | Calcium: 23mg | Iron: 1mg

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The post Christmas Sugar Cookies with Easy Frosting appeared first on Cookies for Days.

Your First Stop for Pretty Cookies

I know this is going to sound pompous, but I get a lot of questions on how I make my cookies look good. And lucky for you, I don’t gatekeep. Here are my top 5 ways to shape cookies without the aid of cookie cutters.

5 Ways to Shape Cookies without Cookie Cutters

1. Roll into a ball (or use a cookie scoop) and flatten the cookies onto the tray. This will give you a nice cookie with pretty edges. Yep, pretty cookie edges are a thing. 
2. Create a design with a fork. Pretend you’re making a peanut butter cookie in the 90’s. Take the tines of a fork and press down to create a design on the top of the cookie. This is a fun way to add some texture to your cookie! 
3. Roll out your dough and freehand it! Using a knife or a pizza cutter, cut out shapes from your dough. You’ll be surprised how good your cookies look!
4. Use a template. If you’re worried about freehanding, you can print out shapes and use them as a guide. Roll out your dough, place the paper guide onto the dough and cut around it with a knife. 
5. Improvise with what you’ve got. If you’re really hoping for a perfectly round cookie, you can also roll out your dough and use a drinking glass or mason jar lid as a makeshift cookie cutter. It will work the exact same as a cookie cutter!

I hope this helps you level up your cookie game – I can’t wait to see what you create!

More Helpful Posts

• Crumbl Sugar Cookie Recipe
• Copycat Pillsbury Sugar Cookies
• The Best Sugar Cookies

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The post How to Shape Cookies Without Cookie Cutters appeared first on Cookies for Days.

The Need for a Cookie Troubleshooting Guide

Believe me, I have had my fair share of kitchen failures. Hi, there’s a reason I don’t bake cakes anymore. But really, not every recipe is going to turn out every time and that is certainly the case in my line of work. Over the years I have gotten really good at figuring out why cookies fail and how to prevent common issues. Please consider this your go-to cookie troubleshooting guide on how to bake the perfect cookies. Let’s get into it.

Why do my cookies come out flat? 

Cookies may flatten for a lot of reasons. The most common culprit is leavening agents (like Baking Soda and Baking Powder) that are expired. Another possible cause is too much butter in the dough or not enough flour.  Surprisingly, weather (aka humidity, elevation etc) can play a huge roll in your cookies spreading or not.

Solution: Check your expirations dates and if you’re good there, try cutting back a little on your butter or adding in an extra 1/4 cup of flour.

Why are my cookies too hard or tough?

Over-mixing your dough or adding too much flour can result in hard or tough cookies.

Solution: When you’re mixing your dough, mix until ingredients are just incorporated and be careful not to add too much flour! If your first few cookies are hard and do not spread, try adding a few tbsp of milk to the dough before baking up more cookies.

Why are my cookies too soft or undercooked?

Your oven may be your enemy if you’re running into this problem – ie: your temperature might be too low. Or you might simply not be baking your cookies long enough. 

Solution: Use an external thermometer to make sure your oven’s temperature reading is accurate. If the external thermometer comes back with a lower reading than what your oven says, increase your oven temperature and see if that does the trick! You can also try baking your cookies for a little longer and see if that affects your results.

Why are my cookies too crumbly?

We’ve all heard the saying, “that’s just how the cookie crumbles.” But that doesn’t mean you have to deal with this problem. Crumbly cookies mean you have too much flour or not enough fat in your dough. 

Solution: Check your measurements to ensure you’re not adding too much flour and try adding a bit more fat (like butter or margarine) to your dough and see what happens.

Why do my cookies spread too much?

Cookies spread when the butter in the dough melts in the oven. If your oven isn’t hot enough, your cookies can spread out too much. It may also mean you don’t have quite enough flour in the mix.

Solution: Try increasing your oven’s temperature before baking next time – you might be surprised at how easily it fixes your spreading problem! If you’re still seeing too much of a spread, add a little bit more flour (likely not more than ¼ cup) to see if that helps.

Why do my cookies have burnt bottoms?

This could be due to an oven that runs too hot, or a baking sheet that’s too thin.

Solution: My first recommendation would be to use an oven thermometer to check your oven’s temperature accuracy. If it seems like your oven is accurate, consider buying a heavier-duty baking sheet (I like these ones!) Also, make sure you are baking in the middle of your oven- middle rack, in the center of that rack!

Why do my cookies have uneven shapes or sizes?

When it comes to cookie problems, this one is on the lower end of the totem pole, but it’s still highly annoying. If your cookies seem to be all over the place, you probably aren’t using the same amount of dough for each cookie. 

Solution: Try using a cookie scoop (like these) to ensure each piece of dough is the same size. If you’re hoping for rounder cookies, once the cookies are baked, take a glass cup around the circumference of the cookie and give it a couple of swirls to round out the cookie’s edges.

How do I adjust my recipe for high altitude baking?

Did you know that different altitudes cause different reactions in baking? High altitudes can cause cookies to spread too much, rise too quickly and then collapse, or dry out. So you might be able to blame your cookie woes on where you live! 

Solution: Don’t worry though, there are a few easy fixes that can remedy these issues. Try increasing your oven temperature slightly or adding more flour and see if that fixes your problem! Also, FYI, I test all of my recipes at 4400 ft! So if you are at a similar elevation to me, you likely won’t run into any issues with recipes found here and at cookingwithkarli.com.

How do I make my cookies gluten-free or vegan?

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Most of my recipes can be made with a 1:1 substitute like Bob’s Red Mills. 

Vegan: This will vary depending on the ingredients in the original recipe, but here are some common substitutions I use. Sub butter for coconut oil and eggs with applesauce! 

Why do my cookies have a strange taste or texture?

Using expired or off-tasting ingredients can result in cookies with an odd flavor or texture.

Solution: Always use fresh ingredients and double-check your measurements. Oh, and make sure the butter isn’t stored next to the onions in your fridge.

How do I prevent my cookies from sticking together in storage?

I’m all for eating more cookies, but I don’t necessarily want to do it because my cookies are sticking together. Cookies may stick in storage if they are too hot when they’re put in a container or they have sticky ingredients. 

Solution: Allow the cookies to cool completely before storing them and place a sheet of parchment paper between layers to ensure you only get one cookie at a time. If you need more tips on how to freeze cookies, check out this post!

I hope this was helpful in making you feel more confident in baking superior cookies! If there is a question that I missed, please shoot me a message on my Instagram accounts  @cookiesfordays and @cookingwithkarli and I’d love to help you!

More Helpful Baking Tips

• How to Store Cookie Dough
• How to Reheat Cookies
• Gluten Free Crumbl Cookies 

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The post Cookie Troubleshooting Guide appeared first on Cookies for Days.

Slice and bake Sugar Cookie Dough

I am constantly tempted by the slice and bake cookie doughs at the grocery store. I’m not sure if it’s nostalgia for my childhood, their trademark taste, or Pillsbury’s marketing, but something about those rolls is so enticing! 

Rather than continue to impulsively deviate from my grocery list, I decided to figure out how to make the Pillsbury sugar cookie dough from home. To develop this copycat recipe, I referenced the Pillsbury ingredient list and I’m pleased to announce that this recipe produces cookies that taste very similar, if not a little better than, the real thing!

Copycat Pillsbury Sugar Cookies ingredients

• Margarine – Yes, use margarine! This is how those Pillsbury sugar cookies get that buttery crsip edge that melts in your mouth. But if you want, you can do half butter/half margarine instead. If you do opt for this substitution, please know that the cookies will not spread as much.
• Granulated Sugar 
• Egg 
• Vanilla Extract 
• Butter Extract – This is your secret weapon. The butter extract will really give the cookies that signature Pillsbury flavor.
• All Purpose Flour 
• Baking Powder 
• Salt – I always use Redmond’s salt!

Sugar Cookie Dough Recipe variations

Absolutely! Feel free to experiment with adding in extra ingredients. My favorite thing to add is rainbow sprinkles for a festive touch. Just add the extras into the dough after the dry ingredients have been mixed in until they are well incorporated. Then roll and cut like normal!

How to make Pillsbury Cookie Dough

1. To make copycat Pillsbury Sugar Cookie Dough, start by creaming together the margarine and granulated sugar for 2 minutes in the bowl of a stand mixer or with an electric hand mixer. You will know it is ready when the color has lightened and the mixture is fluffy.
2. To the creamed butter and sugar, add the egg, vanilla extract and butter extract. Lightly mix until the egg is just combined.
3. Scrape the sides of the bowl to incorporate all ingredients and mix in the flour, baking powder and salt.
4. Mix until the dough comes together and has a soft, sticky texture.
5. Remove the dough from your mixing bowl, place it on a clean counter and knead a few times.
6. After kneading, roll the dough into a long, skinny log.
7. To make things easier for future you, slice the log into 1 inch cookies.
8. Wrap your sliced log in plastic wrap and store. These will keep well in the fridge for 3 days or in the freezer for up to 3 months.
9. When you are ready to bake the cookies, arrange the slices on a parchment lined cookie sheet. If they were frozen, let them thaw before popping them in the oven.
10. Bake the cookies at 350° for 7-12 minutes. If the cookies are in diameter, they will cook closer to 12 minutes.
11. You will know the cookies are ready to come out of the oven when they start to spread and the edges start to crack slightly.
12. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

How do I give my cookies a perfect round shape?

If you’re looking for the trademark Pillsbury circle shape, try this hack! When you pull your cookies out of the oven, place a wide mouth glass or circular cookie cutter around the cookie on the pan. Moving the glass in circular motions, you will be able to round out your cookies’ edges into a perfect circle! Once done, you can use the bottom of the glass to lightly press in the center of the cookie to create the ridged Pillsbury look.

How to store Copycat Pillsbury Cookies

Whether storing just the dough or the baked cookies, an airtight container is important! You can store the dough in the fridge for up to 1 week or in the freezer for up to 3 months. You can store the baked cookies in an air tight container on the counter for 3-4 days or in the freezer for up to 3 months.

Pillsbury Sugar Cookie Recipe FAQs

More like this Pillsbury Sugar Cookie Dough Recipe:

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Pillsbury Sugar Cookies (Sugar Cookie Dough)

This copycat Pillsbury Sugar Cookie recipe is buttery with a melt-in-your-mouth texture. Based on the slice and bake sugar cookies we all know and love, this recipe is one you will want to bake over and over again.

Prep Time 15 minutes minutes

Servings 24 servings

Calories 159kcal

Ingredients

• 1 cup (222g) margarine (80% vegetable oil) or can sub butter
• 1 1/4 cup (288g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 2 1/2 cups (380g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

• To make copycat Pillsbury Sugar Cookie Dough, start by creaming together the margarine and granulated sugar for 2 minutes.
  1 cup (222g) margarine , 1 1/4 cup (288g) granulated sugar
• Add the egg, vanilla extract and butter extract.
  1 egg, 1 tsp vanilla extract, 1/2 tsp butter extract
• Scrape the sides of the bowl and mix in the flour, baking powder and salt.
  2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
• Mix until the dough comes together.
• Turn the dough out onto a clean surface and knead a few times.
• Roll into a long, skinny log.
• Wrap with plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.
• When you are ready to bake the cookies, slice the cookies into 1 inch portions and arrange on a parchment lined cookie sheet.
• Bake at 350°F (180°C) for 7-12 minutes (depending on how wide the cookies are in diameter).The cookies will spread and the edges will start to crack slightly when they are ready to come out of the oven.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 149mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 348IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

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The post Pillsbury Sugar Cookie Dough (Copycat) appeared first on Cookies for Days.