Recipes » No Fail Sugar Cookie for Perfect Results Everytime

No Fail Sugar Cookie for Perfect Results Everytime

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This no-fail sugar cookie recipe is a family favorite and perfect for those who have had trouble getting a decent sugar cookie. These cookies hold their shape perfectly and do not spread, so they won’t ruin the designs of intricate cookie cutters as they bake.

no-fail-sugar-cookie-for-perfect-results-everytime

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The problem we’ve found with many sugar cookie recipes is that the dough is often too sticky and ends up needing additional flour to roll it out, or that the cookie spreads during the baking process causing thin, overly crunchy cookies, or if you’ve used a cookie cutter with intricate designs, the design “melts”.

This is a recipe our family has used for years, it’s a tried and true no-fail perfect sugar cookie recipe, so long as you follow the directions. We do not recommend substituting ingredients, which means, NO you cannot use Margarine or other butter substitutes in place of the real Unsalted butter– or your recipe will not work. Margarine is NOT the same as butter and cannot be used interchangeably with decent results.

no-fail-sugar-cookie-for-perfect-results-everytime

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No Fail Sugar Cookie Recipe

You’ll Need:
2 cups unsalted butter, do not substitute
2 cups granulated white sugar
2 eggs
1 Tbsp vanilla extract or Almond extract (your choice)
6 cups all-purpose flour (30 ounces)
1/2 tsp. baking powder
1 tsp. salt

  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs and vanilla. Mix well.
  3. Combine the dry ingredients and add a little at a time to the butter mixture, mixing at low speed until flour is completely incorporated and the dough forms a ball.
  4. Chill for 1 to 2 hours (or see Hint below)
  5. Preheat Oven to 350 F
  6. Roll to desired thickness and cut into desired shapes.
  7. Bake on a cool, ungreased baking sheet, then bake for 8 to 10 minutes or until just beginning to turn brown around the edges.

Embossed Christmas Rolling Pin

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Tips-n-Tricks for Rolling Out Dough Without Any Mess

🍪 If you’re in a hurry or don’t want flour all over the counter, place the dough between two large sheets of parchment paper or between two silpats, then roll it out to the thickness that you prefer.

🍪 Slide the parchment sheet containing the rolled dough onto a cookie sheet and refrigerate. Repeat until all the dough is rolled and chilling. Alternatively, you can create an embossed design using these rolling pins.

🍪 Cut with cookie cutters and bake, not need to remove the dough from the parchment paper first!

Tips-n-Tricks for Using an Embossing Rolling Pin

🍪 When rolling out the dough, use a normal (smooth) rolling pin first to get the dough to the desired thickness. The embossing pin is for imprinting a design only.

🍪 Sprinkle flour lightly over the rolled out dough and over the embossed rolling pin as well.

🍪 If the dough is sticking to the embossing rolling pin, add more flour.

🍪 Do not add oil to the rolling pin to prevent sticking, this will cause sticking.

Stained Glass Cookies

If you’d like you can make stained glass cookies by cutting out cookies, then use smaller cookie cutters to cut out additional shapes, such as the heart of a gingerbread man, or star within a star, etc. Place an unwrapped jolly rancher candy in the center, then bake as directed above.

stained glass cookies

christmas sugar cookies

No Fail Sugar Cookie for Perfect Results Everytime

Budget101.com by Melissa 'Liss' Burnell
This no-fail sugar cookie recipe is a family favorite and perfect for those who have had trouble getting a decent sugar cookie that will hold intricate designs during baking.
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Prep Time 30 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 30 2 cookies per person, 5 Dozen 3" Cookies
Calories 257 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs and vanilla. Mix well.
  • In a medium-size bowl combine the flour, baking powder, and salt.
  • Gradually add the flour mixture to the butter mixture, mixing at low speed until flour is completely incorporated and the dough forms a ball.
  • Chill for 2 hours.
  • Preheat the oven to 350°F for a minimum of 30 minutes
  • Roll the chilled dough out into your preferred thickness, then cut into desired shapes.
  • Place the cookies on a cool, ungreased baking sheet. Bake for 8-10 minutes. The cookies will brown lightly on the edges.

Notes

Tips-n-Tricks for Rolling Out Dough Without Any Mess

 If you’re in a hurry or don’t want flour all over the counter, place the dough between two large sheets of parchment paper or between two silpats, then roll it out to the thickness that you prefer.
Slide parchment paper containing the rolled dough onto a cookie sheet and place in the refrigerator. Repeat until all the dough has been rolled and chilled. 

Embossing Rolling Pin Tips-n-Tricks

Don't use your embossing pin to roll out the dough, that's not what it's meant for!
 The dough should be rolled out first with a normal (smooth) rolling pin to achieve the desired thickness. An embossing pin is used to imprint a design only.  
 
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 2cookiesCalories: 257kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 79mgPotassium: 35mgFiber: 1gSugar: 13gVitamin A: 394IUCalcium: 14mgIron: 1mgNet Carbs: 32g
Tried this recipe?Mention @Budget101com or tag #Budget101com!

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