Soft Cut-Out Sugar Cookies.

Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie cutter shapes and have fun baking and decorating!

The BEST Cut-Out Sugar Cookies. Soft centers, slightly crisp edges, and room for lots of icing and sprinkles!

Today is my birthday and I’m sharing a recipe I have been working since my last birthday. I kid you not. This recipe was supposed to go in my cookbook last summer, but I just could not get the texture perfected! Disappointment after disappointment.

I was going for a soft centered, yet slightly crisp edged roll out sugar cookie. A cookie that would keep its cookie cutter shape in the oven, a recipe without any crazy ingredients, and one that was easy and approachable for everyone. Cut-out sugar cookies are so temperamental! But luckily, I finally got it right. Happy birthday to me indeed! ;)

Soft Cut-Out Sugar Cookies by These are the BEST!

Cut-out sugar cookies are all the rage during Christmas time. I remember making and decorating dozens and dozens of them with my sisters growing up. We’d have them covering every inch of the counter! Our decorating “skills” probably seemed atrocious to others, but when sugar, butter, icing, and sprinkles are involved – who cares what the package looks like right?!

I’m so excited to share this recipe with you; I could hardly wait until December. Instead of snowflakes and santa hats, you’re getting hearts and hot pinks and rainbows.

Lucky for you, my decorating skills have vastly improved over the years!

Soft Cut-Out Sugar Cookies by These are the BEST!

Let’s get down to it. The recipe? It’s not complicated! It just took me a good while to find the perfect combination of butter and sugar, flour and leavener.

Start with the right consistency of unsalted butter. This is so important! Butter must be softened, but not melty in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Lightly softened is what you should go for.

Here is a good visual. You’ll need 3/4 cup (170g; 1 and 1/2 sticks) of butter.

Perfectly Softened Butter for Sugar Cookies

The cookie dough will be thick and not wet. Slightly sticky and crumbly, yet manageable. I compare it to the consistency of play-doh.

Very, very important: This sugar cookie dough does require chilling. Not too long; only about 1 hour. Once the cookie dough is prepared, divide the sugar cookie dough in half, shape into balls, and then roll into two flat rectangles – about 1/4 inch thickness each. Stack onto a baking sheet and chill. Chilling is mandatory not only to keep the butter cold to help prevent spreading, but also to give the gluten in the flour a chance to rest. As you notice, I chill the cookie dough AFTER I have rolled it out. With all of my recipe testing, I learned that this method is so much easier than chilling the cookie dough as a whole and then trying to roll out a cold chunk of dough.

After 1 hour of chilling, you may use your favorite cookie cutter and cut into difference shapes. At this point you can just bake the shaped cookies plain or you may add sprinkles directly onto them. I lined some cookies with circle-shaped sprinkles, as you see above and below. This did take me awhile… maybe about 6 minutes per cookie. Also took me a lot of precision and patience, but hey… they’re pretty right?! Beauty is pain.

Visuals are SO important with these cookies, so I made sure to take a ton of pictures. Here are several of the steps I just explained:

Soft Cut-Out Sugar Cookies by These are the BEST!

The secret to their soft, tender centers? Underbaking. The cookies will take about 8-11 minutes, or until the look “set” and are very lightly colored on top. You do not want to overbake these cookies. I kept one batch in the oven for about 12 minutes and they were much, much crunchier on the edges than the others.

If you prefer a crunchy sugar cookie, just bake longer.

This cookie dough will hold its shape in the oven. Something so extremely important when it comes to shaped sugar cookies! The edges are sharp and precise; no spreading or distortions. Truly a perfect cookie cutter dough.

Soft Cut-Out Sugar Cookies by These are the BEST!

Have fun decorating and playing around with the icing! Making these cookies is all about enjoying the process with others, so this is the fun part. I used my all-time favorite sugar cookie icing recipe, available on All Recipes (with a video too!). It’s so simple. Rather than using egg whites or meringue powder, this recipe uses milk and corn syrup.

It’s fantastic, it’s quick, it’s the best in my sugar cookie experimenting!

I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and dipped others directly into it. I did not color the icing.

Soft Cut-Out Sugar Cookies by These are the BEST!

So here we go. My birthday present to you!

Don’t be overwhelmed by all the steps, I’m just extremely thorough.


Soft Cut-Out Sugar Cookies

Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie cutter shapes and have fun baking and decorating!

The number of cookies this recipe yields depends on how thick you roll the dough and the size of the cookie cutter you use. If hoping to make dozens of cookies for a large crowd, double the recipe. I got 18 medium size cookies.

Prep Time: 2 hours (includes chilling)

Total Time: 4 hours (includes cooling)



  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg*
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (makes the flavor outstanding)
  • 2 and 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder

For Decorating


In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 

Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

Once chilled, preheat oven to 350F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.

Before baking, you can apply sprinkles like I did on the rainbow sprinkle lined cookies shown in this post. If you’re planning to only ice them instead, or you just want to keep them plain -  skip the sprinkles.

Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies took 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. I always let mine cool overnight, just to be sure.

Make the icing and decorate the cooled cookies however you'd like. I doubled the frosting recipe to frost a majority of my cookies. I used a paint brush for some and double-dipped others directly into it. I did not color the icing, as you can see. Add sprinkles on top of the icing if preferred. Once the icing has set, these cookies are great for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.

FREEZING: unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can freeze the unbaked cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

Additional Notes:

*Room temperature egg is preferred for even disbursement in cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


BONUS: Cookbook Discount! 

Since today is my birthday, I have a very special offer for you! Celebrate my 29th birthday with a batch of these cookies AND with a 29% discount off my cookbook!

Hop on over to my publisher’s website and enter the code SALLY29 to receive 29% off. The discount code expires after today (May 27th 2014). 

Soft Cut-Out Sugar Cookies by


See more birthday recipe ideas.





361 Responses to “Soft Cut-Out Sugar Cookies.”

  1. #
    Babsposted December 16, 2014 at 10:17 pm

    Hi Sally,

    I made these cookies and they came out perfect! I was thinking about adding shredded coconut next time I make them. Would you happen to know if the texture will be compromised?

    Great recipe, thanks for sharing!

    • Sallyreplied on December 17th, 2014 at 7:55 am

      Hmm. I’m unsure how they would turn out Babs. How about decorating them with icing and toasted coconut on top instead?

  2. #
    Jillposted December 17, 2014 at 11:08 am

    I’ve been looking for a perfect sugar cookie recipe, to make Christmas cookies this week/weekend :)

    Only one question, what is the average yeild of this recipe? Just trying to decide if I should double (or, GULP triple) the recipe.

    Thanks again!!!

    • Sallyreplied on December 17th, 2014 at 3:29 pm

      Hi Jill! The number of cookies this recipe yields depends on how thick you roll the dough and the size of the cookie cutter you use. If hoping to make dozens of cookies for a large crowd, double the recipe. I got 18 medium size cookies.

  3. #
    Marissaposted December 17, 2014 at 7:27 pm

    hello, i was wondering if i could leave out the almond extract or substitute it with the vanilla extract.


    • Anniereplied on December 18th, 2014 at 12:19 am

      I want to know the same thing! My sil is extremely allergic to any kind of nut so don’t want her to not be able to eat the Christmas cookies!

      • Stacyreplied on December 18th, 2014 at 4:01 am

        Yes, im going to try this recipe this weekend also and i wondered about using vanilla too.

    • Sallyreplied on December 18th, 2014 at 5:11 am

      Absolutely! That’s just fine.

  4. #
    Stacyposted December 18, 2014 at 4:03 am

    I know it has vanilla already in it so i dont know rather to leave it out or add….

  5. #
    susanposted December 18, 2014 at 11:26 am

    I was wondering if you can make the cookie frosting in advance and put in squeeze bottes and if it will keep ok? I am having a cookie decorating party tomorrow for kids and would love to make frosting today to get it done!

    • Sallyreplied on December 18th, 2014 at 12:10 pm


  6. #
    Donnaposted December 18, 2014 at 1:13 pm

    I made these cookies last night with my two girls. They came out EXCELLENT! I have been searching for a go-to sugar cookie recipe for Christmas cookies, and this is it! And the almond adds such a nice subtle but distinctive touch. I think we ate half the dough and cooked the other half!

  7. #
    haeleighposted December 18, 2014 at 7:51 pm

    May 27th is my birthday too


  8. #
    cindyposted December 19, 2014 at 2:17 pm

    I was going to make these cookies for a Christmas party. What a disaster!!! The cookie dough was way to sticky to even attempt to roll. I even added more flour at the end to try to fix it, but had no such luck. I was really disappointed with the recipe as I followed it to a tee. Everyone else keeps saying this was a great recipe…don’ get me wrong the dough had a great taste to it. But wasn’t at all suitable for cookie cutters. Did anyone else have the same problem??

    • ashleyreplied on December 19th, 2014 at 9:01 pm

      I originally thought the same thing, but I ended up putting the dough in the refrigerator for about 30 minutes and it was much more manageable. It’s just enough time to cool it, but not make it impossible to roll! Good luck! The cookies are delicious and worth trying again! :)

    • Trinareplied on December 24th, 2014 at 9:50 pm

      I roll my cookies out between two sheets of waxed paper to prevent them from sticking to the rolling pin. I only sprinkle flour on the surface my kids will use to decorate them so they don’t stick.

  9. #
    Joe Hillposted December 19, 2014 at 6:31 pm

    Hi Sally,
    New to your addiction, but have had a great time trying the recipes. Much of my family has adopted a gluten-free diet. I having difficulty with the dough on this recipe and I feel it might be because I used gluten-free AP flour instead. Any thoughts? Thanks

    • Rebeccareplied on January 1st, 2015 at 11:02 am

      Hi Joe! I just made these with a GF flour called Cup 4 Cup. It worked great! Not sure where you can buy as I live in Albuquerque and buy at Sprouts. Good luck!

  10. #
    Francesposted December 19, 2014 at 9:22 pm

    Hi Sally, love your site! I am in Colorado (6500 above sea level), do I need to adjust the ingredients for high altitude? Thank you.
    Merry Christmas,
    Frances Christian

    • Sallyreplied on December 20th, 2014 at 10:22 am

      Hi Frances, you may have to. I have no experience baking at high altitude because I’ve lived at sea level my whole life. Here is a handy chart that readers at high altitude find helpful if you’d like to check it out:

  11. #
    Kikiposted December 20, 2014 at 12:54 am

    You save me every holiday season! I can’t believe I didn’t know you had a cookbook, buying it ASAP!

  12. #
    Tracyposted December 20, 2014 at 5:21 pm

    I made these cookies today, and the dough was easy to make and was easy to work with. My 5 year old son had fun helping me. Tomorrow…we frost! (I haven’t made icing yet) Thank you for this recipe – it really is great – and easy!

  13. #
    Erinposted December 20, 2014 at 5:22 pm

    I tried rolling them on the wax paper first as directed, and had a hard time rolling since the paper kept moving. Then when I took the dough out of the refrigerator the dough was completely stuck to the paper and the two sheets stuck together. I had to peel it all off and re-roll it all. I baked them without the paper due to this issue and they baked nicely. Next time I will wait to roll out until after it is chilled.

  14. #
    Melissaposted December 20, 2014 at 6:01 pm

    Just wondering if this can be refrigerated for more than one day? Planning a baking day for 20 kids and trying to get things done two days ahead of time. I have used this recipe before and it is wonderful!

    • Sallyreplied on December 20th, 2014 at 6:56 pm

      Yep, the dough may be refrigerated 2-3 days in advance. Make sure it’s covered– and the icing may be made in advance as well.

  15. #
    Laurenposted December 20, 2014 at 6:56 pm

    I just made the dough so tasty and I realized I made it with baking soda can I add in 1/2 tsp of baking powder or did I ruin it ;((

    • Feliciareplied on December 24th, 2014 at 12:11 am

      I did that too is it going to be okay??

  16. #
    Leeposted December 21, 2014 at 12:07 am

    Sally, I made these cookies for a family Hannukah party this weekend, and they were a huge hit! Even my MIL was impressed! My girls (aged six and two) and I had a blast making them. Thanks so much for a terrific recipe!
    I did make two substitutions, I used margarine instead of the butter (so they wouldn’t be dairy), and didn’t use the almond extract (just used extra vanilla). Came out great!

  17. #
    Jennaposted December 21, 2014 at 8:24 am

    Hi there! In a bind this morning because I couldn’t find my “go to” sugar cookie recipe and I came across your website! Baking for a cookie decorating party tomorrow and these cookies came out PERFECTLY! Followed the recipe verbatim, with the exception of doubling, and the dough has the perfect consistency! I can’t have gluten however the taste tester (my six year old son) claims they are the best cookies I’ve ever done! You are now to new “go to”! Thank you!!

  18. #
    Kimberlyposted December 22, 2014 at 9:29 am

    Hi Sally,

    I’m not a big fan of almond extract. Can I use more vanilla extract in place of the almond? If so, how much?

    Thank you

    • Sallyreplied on December 22nd, 2014 at 3:07 pm

      You may replace almond extract with the same amount of vanilla extract.

  19. #
    Jenposted December 22, 2014 at 10:09 am

    Hi Sally! Sorry if you’ve already addressed this, but I am trying to freeze these so they can be transported on a 7 hour drive. I figure I’ll make the dough today, roll it flat, freeze it, take it out tomorrow morning and it’ll be in a cooler with some ice (but securely sealed!) for about seven hours. What do you think? I saw the freezing instructions said leave it in a ball, then let thaw and roll. Any reason I shouldn’t roll flat, then freeze? Will the dough dry out or something? Thank you, I am so excited to start a new Christmas tradition!

    • Sallyreplied on December 22nd, 2014 at 3:08 pm

      I’ve never rolled it out flat and then freeze it, but I still don’t think the dough will become dry or anything. I just have a small freezer and it’s hard to find room for a big sheet of dough. However, you may absolutely do it this way Jen. Enjoy and safe travels for the holiday!

  20. #
    Jenniferposted December 22, 2014 at 12:39 pm

    I attempted to make these last night and did a double batch so we’d have plenty of dough for Christmas cookies with my 5 and 3 year old. I’m a pretty seasoned baker and followed the recipe exactly. My cookies were pretty crumbly and bland tasting. I rolled it out before putting in the fridge and then just let it get a little soft to roll a tiny bit more. The dough just wasn’t that nice perfect flat dough I prefer, although they did hold their shape nicely. I was so disappointed in the flavor I ended up throwing them all away and starting over. Lesson learned don’t do a double batch of something new! Sounds like other people have had better luck, it’s probably just my personal taste but I didn’t care for these at all. I made a different recipe and frosted today – they turned out perfect.

  21. #
    Julieposted December 22, 2014 at 3:41 pm

    What temp do you bake these on? the normal 350? Thanks!

    • Roxanereplied on December 24th, 2014 at 12:16 pm

      Yes, what oven temp please.

  22. #
    Heatherposted December 23, 2014 at 3:49 am

    Amazing. I just baked three dozen of these and they are just light and sweet enough to be perfect under royal icing. That almond flavor really shines. But blah blah blah great tasting cookies…..THE SHAPES. I have no words. I have tried a hundred different recipes that all resulted in fat snowflakes and three legged deer, hexagons turns circles…you name it. I swear I will never stray from this recipe EVER.

  23. #
    Lindsayposted December 23, 2014 at 10:18 am

    The best sugar cookies I’ve ever made. Follow the recipe and the directions and you can’t go wrong. Thanks so much for the fun evening of Christmas cookie decorating and eating!

  24. #
    Saraposted December 23, 2014 at 11:12 am

    May 27th is also my birthday! Thank you for sharing.

  25. #
    Laurieposted December 23, 2014 at 1:55 pm

    Thank you so much for sharing this!! I have looked high and low for a good sugar recipe and now, I need not look further. They came out SO good!!! Best cookies ever:)

  26. #
    Krystalposted December 23, 2014 at 9:16 pm

    I have always had horrible results when baking but i want to get my girls in the kitchen with me for Santa cookies tomorrow. This will be my first attempt since my last disaster 4 years ago. Lol I don’t have a handheld mixer with the special attachment. But I do have a processor that has an attachment for mixing dough (sorry not sure of exact name). So my question is will thay work for this?

  27. #
    Jordan Mposted December 24, 2014 at 12:37 am

    Sally, I would just like to thank you for sharing such a PERFECT sugar cookie recipe. They are tender and taste magnificent. My family cannot get enough! This is now my go to sugar cookie recipe! Thank you and best wishes from Savannah, Georgia!

  28. #
    Lindaposted December 24, 2014 at 8:05 am

    Hi Sally, Thank you so much for all the hard work you put into this instructional! My little 8 year old daughter wants to make cookies for Santa, he is coming tonight!! I forgot to buy “cream of tartar” yesterday and looked for a good recipe that didn’t call for it~ We are staying in today and she will decorate these beauties~ Thank’s again!

  29. #
    Jinxposted December 24, 2014 at 10:14 am

    I would love to make this recipe but I don’t have a mixer with the paddle piece :-( Can I just use the whisk peice instead or will that mess up the recipe? Thanks for responding!

    • Catreplied on December 26th, 2014 at 5:36 pm

      I used a regular hand mixer with the whisk beaters and it seems to have turned out fine. Although I had to hand mix the last bit of flour at the bottom of the bowl. Dough is currently chilling in the frig, so I’ll let you know how the finished product turns out!

    • Catreplied on December 28th, 2014 at 1:46 pm

      Cookies turned out great! I might add a little more sugar and vanilla (I left out almond extract) next time, though, so they’re a bit sweeter. But this is definitely a recipe to add to my collection!

  30. #
    Annabelle Graceposted December 24, 2014 at 5:11 pm

    I just made these for our Christmas cookies, and I love how they turned out. I shall be using this recipe again and again for years to come. Thank you for posting this!!

  31. #
    Roseposted December 24, 2014 at 7:55 pm

    Very good recipe! I made this today during Christmas Eve, and made them Christmas cookies. They are lovely! The almond extract really makes them unique too. Thank you for the recipe :D

  32. #
    Quantumnerdposted December 24, 2014 at 8:33 pm

    Hi Sally, well I made the dough up and then tasted it to make sure it was okay and realized there was no salt in the recipe! And the butter is even unsalted. Usually you use unsalted so that when you add salt it doesn’t overdo the salt. Just a heads up. :) I added 1/4 teaspoon. (although I would of added it with the eggs and vanilla. :)

  33. #
    Natashaposted December 26, 2014 at 12:43 pm

    Hi Sally,
    I came across your soft cookie recipe after a failed attempt at another sugar cookie recipe. I was a bit worried since I do not have an electric mixer and had to do everything by hand. It still came out great . I did change a few things though. I added a touch of salt to bring out the flavor and used vanilla and nutmeg instead of almond extract. I also came up with a “pink” chocolate mint frosting. My 9 year old son and I could not stop eating them. Thanks.

  34. #
    Jeannineposted December 26, 2014 at 2:10 pm

    I LOVE this recipe. These are the most delicious sugar cookies I’ve ever made. Just perfect. Will be making them for Valentine’s Day and next holiday season.

  35. #
    Korbyposted December 26, 2014 at 2:58 pm

    Made them on Christmas Eve and they turned out great. Thank you so much for sharing them.

  36. #
    susanposted December 27, 2014 at 3:44 pm

    So I make the dough, roll it out on parchment paper, place on baking sheet and chill it for an hour. Do i cover the baking sheet with the two rectangles with plastic wrap?

    • Sallyreplied on December 27th, 2014 at 5:27 pm

      No need to cover unless you are chilling the dough this way for more than a couple hours.

  37. #
    Meg Meg and Samposted December 27, 2014 at 5:14 pm

    Hi sally!
    I was wondering whisk the flour and the butter together instead of just stir it? When we whisked it, the dough got very stuck and it was difficult to maneuver. Thanks!!!!!!!!

    • Sallyreplied on December 27th, 2014 at 5:25 pm

      The flour mixture should be beaten in with the creamed butter mixture.

  38. #
    DINAposted December 28, 2014 at 11:47 am

    What should i do to make sure these cookies will be super soft and chewy ??
    Can i substitute the white sugar with brown sugar ??
    Thank u in advance

  39. #
    Dedeposted December 28, 2014 at 6:24 pm

    Hi Sally – Thank you for the Best Recipe for Christmas cookies, especially for cookie cutters. My daughter and I have a tradition for baking cookies at Christmas. The last 4 years she has been away and it was so special to continue our tradition and using your terrific recipe.

    • Sallyreplied on December 28th, 2014 at 7:32 pm

      Wonderful. Just wonderful. Thank you Dede and happy new year!

  40. #
    Dinaposted December 29, 2014 at 12:15 am

    hello sally
    What should i do to make sure these cookies will be super soft and chewy ??
    Can i substitute the white sugar with brown sugar ??
    Thank u in advance

  41. #
    Jenposted January 4, 2015 at 8:50 pm

    Just wanted to say thanks for an impeccable recipe–I followed it to the T and they really were just as you promised, and the cookies kept their shape beautifully! My three-year-old and I had a blast decorating them on Christmas eve. This is a keeper!

  42. #
    Lisa Aposted January 5, 2015 at 10:26 pm

    I am a bit confused, you say does not require chilling very important and then the next sentence tells how long to chill it for. To chill or not to chill, that is the question? he he

    • Sallyreplied on January 6th, 2015 at 9:12 am

      Hey Lisa! I say it does require chilling – no “not”

      • Lisa Areplied on January 6th, 2015 at 1:32 pm

        LOL at myself, I need to put my glasses on then. I read that sentence about 20 times reading “not” into it. Thanks for clearing that up for me. Can’t wait to try. I made Betty Crockers recipe this weekend they were very good. Give em a try sometime. Cheers

  43. #
    Mariah Acostaposted January 6, 2015 at 9:08 pm

    I just made them I didn’t use almond extract nor did I roll them out I made them a little flat.. but how do I keep them soft

  44. #
    Erinposted January 11, 2015 at 12:24 pm

    I need to make cookies for a class. And I tried a different recipe last night. The sugar cookies cooled hard and I would have liked them to be a bit more soft. They tasted great but the hardness of the cookie would not work for what I’m doing. When these cookies cool after cooking, do they remain soft or become hard?

  45. #
    rachelposted January 12, 2015 at 3:53 pm

    What temperature do you bake the cookies at? Novice here…

  46. #
    Adayraposted January 15, 2015 at 9:30 pm

    Hi Sally,
    I am baking cookies for valentine’s.
    Love your recipe by the way :)
    I have questions though ,please kindly help me out.

    1. How long does icing already colored last at room temp in bottles with a tip?
    2. Can I bake the cookies and have them in a container in room temp for 2 weeks and then decorate them without the need to freeze them?
    3. Any tip to get the though rolled with width consistency?
    4. Do you have any recipe for shortbread cookies for a wedding?
    Thank you!

  47. #
    Kathryneposted January 21, 2015 at 12:57 am

    Thank-you Thank-you Sally!
    Finally a recipe that works! I have a HighTea coming up for my daughter’s 10th bday and I have used a teapot shaped cutter.Until now no other recipe had given me a clear shape.
    Much Appreciated …Cheers Kath from Sydney x

  48. #
    Catherineposted January 22, 2015 at 11:33 pm

    Hi! I made these a few days ago in a trial run and they came out perfect! I did end up having to use a LOAD more light corn syrup for the icing, but it was still fantastic. I’m wanting to mail these to my husband in Afghanistan for Valentine’s Day and was wondering if you know how long they’ll keep in an airtight container. Temps are fairly low over there right now and mail takes about 2 weeks. I’ve been mailing cookies since last Fall with no problem, but none of them have been iced. Thanks!

    • Sallyreplied on January 23rd, 2015 at 4:07 pm

      Catherine, these should be just fine mailed overseas during these cold winter months. What a sweet gesture for your husband.

  49. #
    Sarahposted January 24, 2015 at 1:36 am

    hello I was wondering if you could tell me what icing recipe you used? :)

  50. #
    Amyposted January 28, 2015 at 4:43 pm


    Question about freezing (need to freeze for about 1 week). I just want to make sure I don’t screw this up!
    It says to freeze unbaked dough before rolling.. Do I separate the dough into the 2 sections first, or just freeze the entire batch? And how do I store it to freeze? Will a zip log baggie work, or a Tupperware container?

    Forgive me, I am by no means a baker. I have recently started experimenting and I am loving it but do not know these little things! I am throwing a baby shower in just a few weeks so I don’t have much time to screw up!

    • Sallyreplied on January 28th, 2015 at 7:50 pm

      Hi Amy, I freeze the cookie dough as a big ball. I don’t have enough room in my freezer to roll them out, then freeze. So, I freeze the dough then let it thaw overnight in the refrigerator. Then, remove from the refrigerator and let it sit for an hour or so then roll out and cut into shapes and bake. As a big ball, I just store it in a big ziplock bag. It’s good up to 2-3 months.

  51. #
    Youssraposted January 29, 2015 at 6:57 pm

    I would like to know the recipe of the icing that was used.

    Thank You

  52. #
    Stephanieposted February 4, 2015 at 11:29 pm


    I can’t get over how EVERY SINGLE RECIPE I try from your site turns out perfectly. Tonight I made these cookies, and used the icing recipe you posted as well. Ah-may-zing! I can’t wait for the teachers at my daughter’s school to try these tomorrow! I wish I could show you a picture!

  53. #
    Katieposted February 6, 2015 at 1:06 pm

    Hello, thanks for the recipe. I made your cookies, and I doubled the recipe. When the dough came out, it was very dry. Im not sure weather it was because I doubled the recipe, or if it was because i’m a beginner at baking. I added a little water, and then it was okay. It is cooling in the fridge now. Any tips for making it come out better next time? thanks again

  54. #
    MItziposted February 7, 2015 at 2:09 pm

    This was a great tasting recipe. I used it for a group of 12 Activity Day girls to make. They had a great time making, and eating cookies. The High Altitude tips were great too, as we live in Utah.

  55. #
    danielleposted February 9, 2015 at 5:03 pm

    hello! I was wondering how long i would be able to leave the dough inthe refrigerator? Few days or just a few hours? I am making a huge batch for valentines day for a few different people. Or would it be best to make the the cookies ahead of time…how long will they stay fresh for? Thank you for your help!

    • Sallyreplied on February 9th, 2015 at 7:43 pm

      The baked cookies stay soft for about 5 days at room temperature. The dough can stay in the refrigerator for 1 day, 2 at most.

  56. #
    Trudyposted February 10, 2015 at 9:17 am

    Hi Sally,

    I’m planning on making these for my niece to take to school for her class. Will they be okay packaged in little plastic bags or will I mess up the icing?

    Thanks for your awesome recipes! Your pizza rolls were a hit at her birthday party.