I love making sugar cookies! I make them almost everyday and I’ve learned a few tips and tricks for the perfect sugar cookie that I’d love to share with you. If you need a great sugar cookie recipe, be sure to checkout my Easy Sugar Cookie Cutout Recipe!
- Use rolling pin guides to get an even thickness across the cookie. I use a 1/4″ guide to roll out my dough. I’ve had really great success with the Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings. You can also use a couple of unused paint sticks on either side of your dough to use as thickness guides for your rolling pin.
- I like to roll the dough between two pieces of wax paper right after I mix the dough, place on a cookie sheet and refrigerate them for an hour before cutting out my shapes. The dough should be hard to the touch.
- Always use parchment paper to line baking pans. This will prevent sticking and over-browning on the bottom of the cookies.
- Use light colored baking sheets when baking your sugar cookies. Darker colored baking sheets will cause the bottom of the cookies to over-bake slightly and turn a darker brown.
- Don’t over crowd the baking sheet. If you are baking a standard size 3″ sugar cookie, only bake up to a dozen cookies at a time. This will ensure that there is plenty of room around the cookies so that they bake evenly on the tray. Over time, my personal preference has become 8 cookies to a tray.
- If your cookies come out a bit puffy, you can use a fondant smoother to flatten the top of the cookies right when they come out of the oven. This will make it easier to decorate the cookies with royal icing. Press down very lightly because you do not want the cookie to lose it’s shape. You don’t want to flatten the whole cookie either, just smooth the top of the cookie. If you don’t have a fondant smoother just use something that has a flat smooth surface.
- Always use ingredients that are at room temperature. This makes the ingredients easier to incorporate with each other and makes a smoother cookie dough.
- Don’t over mix the dough. Mix until dough starts to pull away from the sides of the bowl.
- Bake until the cookies are just starting to turn a light golden brown. This is usually about 10-12 minutes for a cookie that is 1/4″ thick. Keep a close eye on them until you get to know your oven so they don’t over-bake.
- Leave the cookies on the baking sheet after you remove them from the oven. The cookies still need to cook a little after they’ve been removed from the oven. You can transfer them to a cooling rack after about 7-10 minutes or just leave them on the baking sheet.
- I omit baking powder in my sugar cookie cutout recipe. It causes the cookies to puff while baking which is not something I want to happen.
I hope these tips help! Please comment below if you have any other tips!