Soft or crunchy sugar cookie? Sugar cookie how to…

October 6, 2009, Posted by Brio Guy at 12:41 pm

My cousin works for a non profit organization called the child study center foundation and asked me to make some sugar cookies with their logo on it. While I was doing some research on sugar cookies I noticed a lot of people asking how to make soft sugar cookies.  

I saw someone give a recipe on how to make soft sugar cookies using cake mix, but I am sure everyone has a favorite sugar cookie recipe that they got from their grandma, mother, or a friend. So why not use your favorite sugar cookie recipe to make soft cookies? If you like soft sugar cookies roll out your dough about ¼- ½ inch thick adjust your cooking temp between 350o- 375o. If you like crunchy sugar cookies roll it out about 1/8 inch thick adjust your cooking temp to 375o-450o.edited

Note: The temp is all going to vary depending on how big your oven is, how well it maintains the heat, and etc. Just check the cookies half way to see if they are browning too fast. If they are then you need to turn down the oven temp.

Here is a cool tip you can try out… Take a sheet of baking parchment paper (easily found in grocery stores or in the wilton section) place it on the cookie sheet, roll out the dough on the parchment paper. After you use your cookie cutters peel away the excess dough from around the cookies and bake. The parchment will help keep the bottom of the cookies from getting too dark, eliminates the need to grease the pan, and allows you to remove the cookies from the sheet by simply sliding the parchment off the side. Usually you can use this sheet for the whole batch of cookies. You can also roll the dough out on the parchment paper while the other cookies are baking, pre cut them, and then transfer the sheet to the cookie tray when the other cookies are done. This especially is useful when you are low on cookies sheets.

Another tip for you is instead of using flour to keep the dough from sticking to the counter use confectioner’s sugar (aka powder sugar).

Usually a recipe will tell you to refrigerate the dough for a 1hr before you use it. I found that it is very hard to roll out! I do not do this step… I will roll out the dough, use my cookie cutters, put the cookies on a cookie sheet, and then refrigerate the cookie sheet for 5-10min or put it in the freezer.

Here is the recipe that I used:


  • 1 ¼ C. Butter
  • 2 C. Sugar
  • 2 eggs
  • 1tsp. almond extract or vanilla
  • 5 C. Flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ½ C. milk

This will make about 36-42 average sized cookies


  1. Preheat your oven
  2. Cream the sugar and butter together. (Just mix until all the sugar is incorporated about 30sec)
  3. In another bowl sift the dry ingredients with each other
  4. Add the egg and extract. Beat until fluffy (about 30sec-1min)
  5. Add the milk and half of your flour mixture mix on low
  6. Add the rest of the flour
  7. Roll out, cut, and bake until the edges turn slightly brown…

Stay tuned to learn how to make a sugar cookie glaze and a cookie bouquet!

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