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Original No Chill No Spread Sugar Cookies
Original No Chill No Spread Sugar Cookies

Foolproof No Chill No Spread Sugar Cookies

November 15, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 205 Comments

Foolproof No Chill No Spread Sugar Cookies

HIGH ALTITIUDE TIP: I’m told that if you’re in a high altitude this recipe will work great if you reduce your flour by 1/2 cup.

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Original No Chill No Spread Sugar Cookies

Foolproof No Chill No Spread Sugar Cookies

This is the best Foolproof No Chill No Spread Sugar Cookies I've ever made! It is very easily customizable also! Below the recipe there are tons of tips and different ways to customize this dough. There are seriously endless possibilities so be creative and explore!  Try more of our cookie recipes that don't spread here! 
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Course Dessert, Snack, Treats
Servings 24 cookies depending on size and thickness
Calories 330 kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients
 
 

  • 452 grams unsalted butter cool, not room temperature
  • 440 grams granulated sugar
  • 1 teaspoon salt
  • 2 large eggs cold
  • 1 tablespoon vanilla check below for customizable options and tips for the vanilla
  • 768 grams all purpose flour

Instructions
 

  • Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here. Tips and reasoning below!
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the 2 cold eggs and the vanilla (if you're customizing your flavors see below, but add your chosen flavor/s in now). Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add the flour to your butter, sugar, egg mixture. If you're doing other flavor/s, follow the directions below!
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
  • Original No Chill No Spread Sugar Cookies

Notes

  Tips:
  1. The butter should still be cool (not cold, but definitely not room temperature) otherwise this will cause spreading. Unsalted and salted butter have very different water percentage contents. Using salted butter can and often will cause spreading.
  2. Use cold eggs. This dough works best this way and will not spread if you follow the directions.
  Flavor Customizations:

Unless specified, use the amount of vanilla that the recipe above calls for.

  1. Almond- Use 1 teaspoon of vanilla and 1 teaspoon almond extract in place of the 1 tablespoon of vanilla.
  2. Vanilla Bean- Replace vanilla extract for 2 teaspoons Vanilla Bean Paste.
  3. Pecan- Use 5 1/2 cups flour and add in 1/2-3/4 cups chopped pecans.
  4. Cinnamon- Add 1 1/2 teaspoons cinnamon.
 

Here are some of the products that I use and recommend:

100 Disposable Piping Bags for $6.99!!!

  
 

Nutrition

Serving: 1cookieCalories: 330kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 106mgPotassium: 46mgFiber: 1gSugar: 18gVitamin A: 493IUCalcium: 12mgIron: 2mg
Tried this recipe?Let us know how it was!
Tags: foolprooffoolproof no chill no spread sugar cookiesno chillno spreadsugar cookies
205 Comments
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205 Comments

Leave your reply.
  • Krista
    · Reply

    March 18, 2021 at 5:35 AM

    I love this recipe and haven’t had issues with it except today😩 I thought I did everything the same but I had MAJOR spreading! I recently changed brands of flour is there anyway that was the cause?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 18, 2021 at 8:09 AM

      Hi Krista! Unfortunately different brands of flour can absolutely cause problems. You’ll want to increase the amount of flour and then take note of how much for future reference on that brand. 🙂

  • Laura
    · Reply

    March 3, 2021 at 7:02 PM

    4 stars
    Kyndall, I have a question. I am so worried about overmixing the butter and sugar because I know that is a no no. It looked incorporated, but when I rolled it out, I could see bits of butter in the dough. Should I have mixed it longer? About how many minutes would you estimate I should mix it with a really good, high quality mixer? Should the butter have been just a tad softer? (I could push in with my finger, but not far at all.)
    My second question is, after my cookies are cut out and they are waiting in line to go in the oven, should I pop them in the freezer on a tray so they don’t get too warm?
    Thank you for any help.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 4, 2021 at 7:13 AM

      Hi Laura! Every once in a while I get those little pieces of butter as well. I just gently mix/knead them back in with my hands and it’s good to go! One thing you can do to help prevent them if it’s a regular occurrence is to add half the flour, mix for about 30 seconds, then add the rest of your flour and mix until the dough comes together. You shouldn’t need to put any of your cookies in the fridge or freezer before baking. I try not to get too far ahead of myself when cutting shapes unless I’m freezing my cut shapes for later use. I cut and fill one tray while one is baking and just keep doing it like that. One problem that you can encounter if you get too far ahead is that your dough will actually start to dry out while it’s sitting and you’ll get a crackled texture across the top of your cookie once baked. This doesn’t ruin the cookie, the taste, or the ability to be decorated, it’s just kind of annoying lol. I hope that helped and happy baking!

      • Laura
        · Reply

        March 4, 2021 at 10:46 AM

        Thank you for those tips, Kyndall! I will definitely try that. How do you keep your mixed dough from drying out while you are trying not to get ahead of yourself while cutting and baking? Does sitting in a ball on the counter keep it from drying out? Thank you!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          March 5, 2021 at 7:27 AM

          You’re welcome! The mixed dough does fine in the bowl as you’ll be working with it as you go. My method is- take 1/3 of the dough, roll, cut, place scraps back in the bowl. Take another 1/3 dough that I haven’t worked with, roll, cut, place scraps back in bowl. Take remaining 1/3 dough plus scraps and gently combine it back together. I don’t really knead it to do this, just kind of squeeze and push it together. Take that dough, roll, cut, combine those scraps, roll and cut again. By that point I tend to have used all of my dough and will only have a little piece that I roll and bake as a little taster lol. I do stop in between the steps to bake and only keep the one extra pan ready with cookies waiting and I haven’t had any issues doing it this way. If you feel like your dough dries out, you can always just place a piece of plastic wrap over your bowl while working. 🙂 I hope that all made sense and helps!

          • Laura

            March 5, 2021 at 12:35 PM

            I so appreciate your suggestions—and your prompt replies! Thank you so much!!

          • Kyndall @ 6 Cakes & More

            Author
            March 5, 2021 at 6:45 PM

            No problem at all, I’m here to help whenever & however I can! Thank you! 🙂

  • Anonymous
    · Reply

    February 10, 2021 at 11:27 AM

    I am 71 years old and finally found the absolutely best sugar cookie receipe. I usually skip sugar cookies because of the chilling and the sticking to the rolling pin. This receipe makes amazing cookies that are delicious.
    Thank you

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 10, 2021 at 12:21 PM

      Hi 🙂 Thank you so much and I’m super excited to hear that! Happy Baking and God Bless!

  • Mary Pat
    · Reply

    February 1, 2021 at 9:45 AM

    5 stars
    By far the best no-spread sugar cookie recipe I have tried and been in search of one for awhile. The cookies taste great too! I was worried about using so much flour but it worked.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 2, 2021 at 8:07 AM

      Hi Mary Pat! I’m so happy to hear that, thank you!! 🙂

  • Alayna B
    · Reply

    January 15, 2021 at 10:58 PM

    Hello! Love this recipe. Do you have the nutritional facts available?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 16, 2021 at 8:34 AM

      Hi Alayna! I’m sorry, I don’t have the nutritional facts for this recipe.

      • 6cakesandmore
        · Reply

        February 8, 2021 at 9:21 AM

        Hi Alayna! I just wanted to come back and update you that I have added nutritional information to the recipe 🙂

  • Ronnie
    · Reply

    January 9, 2021 at 8:08 PM

    Hello. Can I use powdered sugar to sub for granulated?

    Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 10, 2021 at 7:34 AM

      Hi Ronnie! I wouldn’t suggest it as the measurements would be different as well as the final cookie. These are pretty amazing as is, so I suggest trying them out first before you try to change anything 🙂

  • Annette Carroll
    · Reply

    December 23, 2020 at 3:01 PM

    Thank you for sharing the amazing recipe! I have tried many sugar cookie recipes and this is the first one that works. The cookies have a beautiful texture and taste perfect. This will be the recipe I use for all my sugar cookies!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 28, 2020 at 8:57 AM

      Hi Annette! Thank you so much!

  • Sharisse’s
    · Reply

    December 16, 2020 at 4:01 PM

    Hello 6 cakes. My son is dairy free due to an allergy. Will this work with Crisco?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 17, 2020 at 12:04 PM

      Hi Sharisse! I haven’t made this using Crisco, but if you do decide to try it, you’ll probably want (and need) to add more flour). Sorry I couldn’t help more!

  • ashley
    · Reply

    December 13, 2020 at 7:38 PM

    i am trying to converse this to a recipe for 40 cookies with sticks and cups and am so confused any way you can help with conversion

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 14, 2020 at 1:32 PM

      Hi Ashley! I honestly don’t advise using cups as it tends to not give consistent results.

  • Laura
    · Reply

    December 11, 2020 at 7:33 PM

    I’ve made 3 wonderful batches of this recipe. Now my go to sugar cookie. Thanks for sharing ❤️

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 12, 2020 at 8:32 AM

      Hi Laura! I’m so happy to hear that, thank you! 🙂

  • christine
    · Reply

    December 9, 2020 at 7:59 AM

    Would anything bad happen if I rolled the dough to 1/4 in for thinner cookies?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 10, 2020 at 7:28 AM

      Hi Christine! No ma’am, nothing will happen! You will just need to bake them for a shorter amount of time 🙂

  • Kristal
    · Reply

    December 8, 2020 at 3:47 PM

    I made the Oreo sugar cookies and they came out perfect! No spread and very sharp edges. Your recipe is now my go to and favorite tasting recipe i have ever found. Tha k you for sharing it.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 8, 2020 at 4:25 PM

      Hi Kristal! Thank you so much for that feedback! We love the Oreo recipe as well and eat it often lol! Thanks again! 🙂

  • Anonymous
    · Reply

    November 30, 2020 at 4:31 PM

    Hello! Thank you for sharing your recipe! I tried it tonight and had a lot of spreading. I used cool butter, a cool egg and used my oven thermometer to make sure the temp was perfect before putting the cookies in. Does using Irish butter matter for this recipe?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 1, 2020 at 9:27 AM

      Hi! Did you use the weight measurements or cups?

  • Kells
    · Reply

    November 19, 2020 at 2:46 AM

    Hi there! Looking to try this recipe out. All of the reviews make me insanely excited. I do have a question about the listed substitutions: can you use things such as purées, marshmalllows, cereal, etc? I guess I’m mainly nervous about implementing things that might be a bit “wet” (purées) and whether or not it will affect the end result? I’m dying to make something like a sweet potato cookie recipe that won’t spread. Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 19, 2020 at 7:09 AM

      Hi Kells! You’re going to love it! At the bottom of the recipe under “Flavor Customizations” I have the measurements that I use and work for the recipe 🙂 When using any wet additions you’d definitely need to add flour but the amount will depend on how much of the wet ingredient was added. It’s best to make them either as the Original recipe or with one of my flavor customization measurements so you can see and feel the texture of the dough. Then when you’re ready to experiment and get creative with other flavors, you’ll know the final texture you’re looking for. Depending on the wet ingredient, you’ll probably be looking at something like for every 1/2 cup of wet you’ll need approximately 1 cup of flour though. Good luck, stay creative, and have fun! 🙂

  • Martina
    · Reply

    October 4, 2020 at 10:41 AM

    I Love your recipes!

    I would like to know if you have a pumpkin sugar cookie that has pumpkin in it?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 4, 2020 at 11:14 AM

      Hi Martina! Thank you so much! I have a Pumpkin Pie Spice Sugar Cookies recipe, but I don’t have one that has actual pumpkin in it. I’m working on one though and hope to have it ready soon! 🙂

  • ClaraBelle
    · Reply

    September 18, 2020 at 1:00 PM

    Could you add in cocoa powder or melted – then cooled – chocolate? Can’t wait to try them tonight!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 20, 2020 at 9:13 AM

      Hi ClaraBelle! If you’re wanting to make Chocolate Sugar Cookies I have a recipe specifically for them 🙂 Clickable link–> No Chill No Spread Chocolate Chip Sugar Cookies

  • Nadine
    · Reply

    September 14, 2020 at 1:43 PM

    Amazing, will now be my new go-to recipe

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 15, 2020 at 7:22 AM

      Hi Nadine! Thank you, I’m happy to hear it! 🙂

  • Diana
    · Reply

    July 22, 2020 at 10:40 AM

    Great recipe, no spread, nice and thick stable cookies to decorate. 😃👍

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 22, 2020 at 5:17 PM

      Hi Diana! Thanks for the great review, I’m so happy you liked the recipe! 🙂

  • Dina Sliva
    · Reply

    July 11, 2020 at 8:19 PM

    I used your cookie and royal icing recipe today. It was my first try making and piping royal icing. Both recipes which I halved came out great. I’ll be using as my go to. Thanks very much.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 13, 2020 at 9:23 AM

      Hi Dina! Thank you so much! Stay creative and have fun 🙂

  • Annie
    · Reply

    July 7, 2020 at 1:44 PM

    Hi! This recipe looks really good and I am excited to try it! If I want to make the dough and freeze it, is there a chance of the cookies spreading when i cut them out and bake them? Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 7, 2020 at 1:55 PM

      Hi Annie! This dough freezes beautifully 🙂 Here’s a post I did with all the info to help you out –> Storing & Freezing Sugar Cookies

  • Sarah
    · Reply

    June 27, 2020 at 11:24 AM

    Hi, I’m so excited to try this recipe, I’m starting to get into royal icing for the look, I have always used old fashioned buttercream from scratch, it just doesn’t get much better! But I didn’t see a link for your royal icing could you please post that? Thank you so much!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 28, 2020 at 8:58 AM

      Hi Sarah! My royal icing can be found here (clickable link) –> Royal Icing Recipes 🙂

  • Jazlyn
    · Reply

    June 24, 2020 at 3:56 PM

    I have been searching long and hard for this recipe after I found it once and the recipe was ABSOLUTELY WONDERFUL. I put a stop to making cookies but recently got back into it. I’m curious to why there isn’t any baking powder? Is that so there’s no spread? Thank you so much. Since these are for someone else I don’t want to necessarily experiment with theirs

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 24, 2020 at 5:35 PM

      Hi Jazlyn! I’m so glad you found it and are enjoying it! Yes, baking powder definitely contributes to spreading as well as quite a few other things. That’s why I developed this recipe and simple (but effective) technique. Welcome back, stay creative, and have fun! 🙂

  • Robyn
    · Reply

    June 21, 2020 at 6:43 PM

    Absolutely love this recipe! I also use your royal icing recipe and it’s so much better than any royal icing recipe I’ve used before. It has flavor and doesn’t taste like a mouthful of powdered sugar. I literally could not stop eating them! Thank you for sharing!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 22, 2020 at 7:19 AM

      Hi Robyn! Thank you so much and I’m so excited to hear you’re enjoying the recipes! 🙂

  • Piranavi
    · Reply

    June 14, 2020 at 7:53 AM

    Turned out amazing! I used a very detailed cookie cutter so it was important that they didn’t spread. They came out perfect. love this easy recipe.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 15, 2020 at 11:04 AM

      Hi Piranavi! Thank you so much for that review and I’m so happy to hear it! 🙂

  • Kristen
    · Reply

    April 26, 2020 at 9:21 AM

    Hello, if I wanted To just add sprinkles to this recipe, would that work? I love The birthday cake flavor dough you have, but I dont Have the flavoring and just wanted to add some color to these amazing cookies. Thanks! This is my go-to recipe! ❤️

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 27, 2020 at 7:53 AM

      Hi Kristen! You can absolutely add sprinkles to this dough without any issues! 🙂 Thank you!

  • Sandy
    · Reply

    April 18, 2020 at 9:43 AM

    Hi! What is the texture of the cookies after baking – crispy or soft?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 20, 2020 at 10:46 AM

      Hi Sandy! This isn’t as soft as a drop cookie, as they’re roll out sugar cookies made to be decorated. They definitely aren’t hard by any means though!

  • Kate
    · Reply

    April 16, 2020 at 1:40 PM

    Hi! Have you even tried subbing out the butter for vegan butter with good results? I know it can affect the consistency. Thanks!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 17, 2020 at 7:09 AM

      Hi Kate! I haven’t personally, but I know of people who have used Country Crock Plant Butter sticks successfully 🙂 You use them 1 to 1 per any of my recipes that call for butter. I hope that helps!

  • Bre
    · Reply

    March 29, 2020 at 5:52 PM

    I made this recipe, but I halved it. I had horrible spread! Not sure what I did wrong? Maybe the butter I have. I used meijer unsalted sweet cream butter. Could that have been it?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 31, 2020 at 11:44 AM

      Hi Bre! I’m sorry to hear that! Some butter has more liquid content than others, but did you weigh your ingredients? I find that usually what goes wrong. I have some great troubleshooting and tips here –> Community Questions

  • kelly
    · Reply

    February 27, 2020 at 5:08 AM

    thank you for sharing your knowledge on cookies, i agreed to make cookies for a family member’s bridal shower, before i was told she wanted sugar skulls (of course nothing simple). im just a 1/year christmas cookie baker iv never used anything but sprinkles so this is all new to me. thanks for including all the ideas for storage at different stages i have 4 weekends to make 100 cookies & need to make small batches so each cookie different. i actually contemplated thinning out store bought cake frosting b/c i never made cookie frosting. will this royal icing recipe be thick enough to hold the shape of all the small detail? or do you have any other suggestions (other than calling a professional bakery, haha)

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 27, 2020 at 7:37 AM

      Hi Kelly! You’ll do great! Yes, the royal icing will work beautifully for any details as well as flooding. My recipe makes a thicker royal so that it can be thinned very easily to make whatever consistency you’re needing. You may not need to thin it much to get the consistency you’re comfortable with for the small lines and details. You will need to thin it to get it to a flooding consistency. Make sure to check out our YouTube channel for some great videos on working with royal icing. 🙂 Clickable link to our consistency video –> https://youtu.be/T_vVDSxtB7I Have fun and good luck!

  • vera
    · Reply

    February 11, 2020 at 5:15 PM

    hi im curious how long will these cookies last? like shelf life?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 12, 2020 at 7:40 AM

      Hi Vera! Here’s a post I did with all of that info as well as great ways to store them 🙂 Clickable link –> Storing & Freezing Sugar Cookies

  • Michelle
    · Reply

    February 8, 2020 at 3:19 PM

    Can I chill if necessary?

    I want to make a bunch of dough and bake tomorrow. Thank you!!

    • 6cakesandmore
      · Reply

      February 9, 2020 at 8:28 PM

      Hi Michelle! You can refrigerate the dough overnight if you’re wanting to get a head start on things. I wouldn’t keep it in the fridge for more than a day though (the fridge will dry the dough out).

  • Rebekah
    · Reply

    February 5, 2020 at 6:38 AM

    If I need to make a few different dough colors from one batch, can I add (knead in) the color right before rolling?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 5, 2020 at 7:03 AM

      Hi Rebekah! You can 🙂 Just try not to over-work the dough.

  • Laura
    · Reply

    January 25, 2020 at 5:14 AM

    Omg you are amazing. This recipe couldn’t be more perfect. I’ve tried 6 others that assured me they wouldn’t spread, and they all required long periods of chilling, rolling, chilling, cutting, and yep you guessed it… Chilling again.
    These were done, dusted and in the oven in a few mins.
    You should get a medal xx

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 25, 2020 at 7:30 AM

      Hi Laura! Thank you so much for that amazing review and for the giggle you gave me there at the end! You rock! 🙂 Keep baking, stay creative, and always have fun in the kitchen!

  • Ellen Thompson
    · Reply

    December 28, 2019 at 3:48 PM

    Perfect cut-out cookies that taste as great as they look.
    This is our second year following your recipe for gorgeous, no-spread cut-out cookies. We followed the recipe and rolled the dough right out of the mixing bowl. I roll the dough between two sheets of parchment paper so no additional flour is needed. We froze these for about 10 days before decorating them. So delicious!

    Thank you for sharing your recipes and tips for perfect cookies!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 29, 2019 at 8:25 AM

      Hi Ellen! Thank you so much for your feedback! I appreciate the returns to my recipes more than you know and I look forward to creating more 🙂

  • Meera
    · Reply

    December 23, 2019 at 5:01 AM

    My cookies spread 😏

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 23, 2019 at 6:56 AM

      Hi Meera! I’m sorry to hear that. There are some reasons why that may have happened. Did you follow the recipe and the directions exactly or did you change anything? Did you use unsalted butter or salted? What did you bake on? Here’s a great post as well that may help 🙂 –> Why are my sugar cookies spreading?

  • Kathy
    · Reply

    December 18, 2019 at 8:38 AM

    Are there any adjustments that should be made for high altitude? I am at 5,500 ft. Thank you and I am really looking forward to trying your recipe.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 18, 2019 at 1:58 PM

      Hi Kathy! At the top of the page I have the high altitude tip that works for many bakers I know in Colorado. 🙂

  • Christine
    · Reply

    December 14, 2019 at 9:21 AM

    Hi! I love this recipe and I’ve used it several times with great results. We are baking Christmas cookies today and hubby wants lemon – do you think I can substitute lemon juice (fresh) for the vanilla and a bit of zest for the flavor or should I just focus on adding it to my royal icing?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 14, 2019 at 1:07 PM

      Hi Christine! Thank you and I’m so happy to hear that! I actually have a Lemon Sugar Cookie recipe that is fabulous! 🙂 Here’s the link –> Lemon Sugar Cookies

  • Marlene
    · Reply

    December 9, 2019 at 7:25 AM

    Hi, I can’t wait to try these! Before I re-roll the leftover dough after cutting out the shapes, do I quickly chill it?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 9, 2019 at 10:49 AM

      Hi Marlene! I never chill any of my sugar cookies during the process or before baking 🙂

      • Brenda
        · Reply

        March 5, 2020 at 9:19 PM

        What is “cool” butter? Most recipes call for room temp…

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          March 6, 2020 at 6:43 AM

          Hi Brenda! Cool butter is butter that is cool to the touch, and you can make a slight indent with your finger when you press on it. Using cool butter is just one of the reasons you don’t have to chill my dough and it doesn’t spread. 🙂

  • Heidi
    · Reply

    November 24, 2019 at 1:07 PM

    Thank you for answering my question. Cookies are very sturdy, soft and good flavor. Dough is easy to work with FYI— half a batch made 30 3/8th inch thick 3-Inch cookies

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 24, 2019 at 2:44 PM

      Hi Heidi! You’re very welcome and thank you for the feedback! 🙂

  • Heidi
    · Reply

    November 23, 2019 at 7:33 AM

    Can’t wait to make these! Just confirming yield— 6 cups flour and 4 sticks butter only make 20 cookies?? How large are they?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 23, 2019 at 7:46 AM

      Hi Heidi! I highly recommend using the weight measurements if you’re wanting to get the best results possible. The amount of cookies you’ll yield will depend on how thick you’re rolling them and the size of your cutters. 🙂

  • Kathleen
    · Reply

    November 22, 2019 at 9:34 AM

    Oh my. I stumbled across your website for no spread sugar cookies and they are awesome. I made these and your gingerbread cookies and both were the BEST! I threw out all other recipes as they don’t even compare. Most of the time they spread and you couldn’t even tell the shape. Now I’m making your royal icing and will have the best cookies. Thank you so much for sharing and have a great today 😊

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 23, 2019 at 7:48 AM

      Hi Kathleen! Thank you so much for your feedback! I appreciate the kind words and hope you have a wonderful holiday season! 🙂

  • Shaquilla
    · Reply

    November 19, 2019 at 6:43 AM

    If I only need to make a few cookies do you think it would be okay if i freeze the dough until i need it again? If so what are your suggestions on thawing? And if i bake them all could i freeze the cookies?
    I’m just getting started and i want to make a few to sample.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 19, 2019 at 1:47 PM

      Hi Shaquilla! Here’s a great post I did on storing and freezing baked and un-baked cookies 🙂 Clickable link-> Storing & Freezing Sugar Cookies

  • Jazlyn
    · Reply

    November 18, 2019 at 5:37 PM

    Do I need to use baking soda?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 19, 2019 at 6:20 AM

      Hi Jazlyn! No ma’am, I don’t use baking soda in my sugar cookies. 🙂

  • Eleanor Collins
    · Reply

    October 4, 2019 at 7:33 PM

    Is there a good recipe for buttercream for cutout sugar cookies?im not a big fan of royal icing, although it makes beautiful cookies as yours are.
    Thanks much and have a great weekend!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 5, 2019 at 8:25 AM

      Hi Eleanor! Thank you and here’s my favorite buttercream recipe. You may want to halve it because I doubt you need a full batch 🙂 Also, we love eating the sugar cookies with buttercream in my family! This buttercream is also very easy to flavor just by switching up the extract used or you can even use your favorite coffee creamer in place of the heavy cream or milk. Link to recipe -> Basic All-Butter American Buttercream

  • Leslie
    · Reply

    September 30, 2019 at 10:36 PM

    When my sister bakes cookies with your recipe and rolls them to 3/8 “ thickness, they’re a little thicker than that after they’re baked. They’re thick and soft and delicious. I live one hour away, and when I use the same rolling pin, same mixing technique and Same brand ingredients to the exact gram, my cookies are thinner, more yellow and spotty, like they’re undercooked. I use an oven thermometer and even baked mine 2 minutes longer than she bakes hers. She does 14 minutes. I did 16. There’s a visible difference in thickness and color. Do you have any ideas what might be causing this or anything else I could try?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 1, 2019 at 7:16 AM

      Hi Leslie! There are a few things that can cause these differences- 1. Are you baking on the same surface (i.e. are your pans the same? are you both using parchment paper?). 2. Are you both using conventional or convection ovens? Is she also using an oven thermometer? 3. Are you letting your butter get too warm before working with it? 4. Is her altitude much different than yours? Hopefully we can get this figured out 🙂

      • Leslie
        · Reply

        October 1, 2019 at 5:56 PM

        Maybe the butter is getting too warm. Is one hour on the counter about right? Also, she suggested the Sam’s butter I used might be the problem. She’s using Aldi butter. The pans and parchment paper are the same. I’m slightly north of her, but only 1hour. We’re both using conventional ovens. Do you think maybe cooking at a higher temp, like 350, for less minutes would be something I should try? I’m going to get Aldi butter to see if that helps. She also suggested freezing the dough overnight before baking. So if you have any suggestions of what I might try first after buying the same butter she uses, I’d really appreciate it! They’re delicious, they just spread and I’m not sure why. Thanks for your hepl!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          October 2, 2019 at 12:35 PM

          I’ve found that different butter brands absolutely can change the results. They all have different percentages of water content (which is why I always recommend using unsalted when baking- salted carries up to 18% more liquid content than unsalted) but I have found that Sam’s club does have higher than a lot of others. If you wanted to just keep using Sam’s then you can add 1/4 cup extra flour and that should solve your problem. 🙂 Also, the amount of time you leave the butter out really depends on your environment. You still want it to be cool, but not brick hard. You should be able to push your finger to make a slight indent, but definitely not all the way through (not even half way through). I hope that helps!

  • Eleanor Collins
    · Reply

    September 22, 2019 at 4:34 PM

    Do you have to worry about “butter bleed” if you bake and freeze your cookies?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 23, 2019 at 7:15 AM

      Hi Elgeanor! With sugar cookies having such a high volume of butter you’re going to have to watch out for it no matter what you do. I do have a great post on how to prevent it though! How do I prevent butter bleed on my sugar cookies?

      • Wynonah
        · Reply

        November 10, 2019 at 3:25 PM

        How can I turn a favorite cookie flavor into a sugar cookie/cuttable cookie? Any ideas? The one I have in mind has oat flour in it and raisins… Thanks!! Love and appreciate your blog a ton!!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          November 11, 2019 at 6:28 AM

          Hi Wynonah! Oat flour has a much lower gluten content than all purpose flour so you wouldn’t be able to substitute it one for one. You may have to do some experimenting, but you could try replacing 256 grams (2 cups) of the all purpose flour with 2/3 cup oat flour (I don’t have the weight measurements because I don’t have any oat flour on hand, sorry). You could also just pulse some quick oats in your food processor a few times and replace that same amount of flour & oat flour I just mentioned with the oats. As far as adding the raisins, I’d probably remove 64 grams (1/2 cup) of the all purpose flour for every 1 cup of raisins. Again, this is just the way I would start with experimenting on oatmeal raisin sugar cookies, but I hope this helps and I’d LOVE to hear back on how they turn out! 🙂

  • Joann
    · Reply

    September 18, 2019 at 3:52 PM

    I only have salted butter on hand, do I omit the extra salt then?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      September 19, 2019 at 7:15 AM

      Hi Joann! Yes, omit the salt but also be aware that salted butter has as much as 18% more liquid content in it than unsalted. This also varies a lot from brand to brand. You may experiment different results from mine by using the salted butter.

    • Holly
      · Reply

      March 2, 2020 at 9:31 AM

      My toddler loves to make cookies, she likes to help cut them out as well as decorate with sprinkles prior to baking. Will these still work out or will the dough become too “warm” while she cuts & decorates them, causing them spread during baking?

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        March 3, 2020 at 6:58 AM

        Hi Holly! I love that your little one gets to be in the kitchen with you! As long as your home is really hot or humid, the cookies will be fine while she decorates them. However, if you feel like the dough has become too warm, you can pop one decorated tray into the fridge to cool down while she’s working on the next. 10-15 minutes should be plenty of time for them to cool down before baking. I hope that helps 🙂 Have fun!

  • Michelle
    · Reply

    August 30, 2019 at 9:25 AM

    Very easy to make. For this batch I opted to stick with vanilla but I will be more adventurous with the next batch. These definitely kept their shape and didn’t spread. When fresh they taste like fluffy sugar cookies. If left to cool overnight they feel and taste like traditional sugar cookies but they aren’t brittle. They are still soft. My batch of cookies are 3 1/2 in diameter and took only 14 minutes to cool.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      August 31, 2019 at 8:06 AM

      Hi Michelle! Thank you for the feedback and I’m glad that you enjoyed the recipe. There are TONS of ways to customize this recipe with everything from spices, extracts, flavors, freeze dried fruits, sprinkles, other crushed cookies, and even candies! There are a few tips below the recipe for ideas as well 🙂 Thanks again!

  • Charlotte
    · Reply

    July 11, 2019 at 6:44 PM

    I just saw your recipe. it looks great. Question….I use crisco instead of butter in my cookies….will crisco work or would I have to use the butter

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      July 12, 2019 at 9:35 AM

      Hi Charlotte! I haven’t every tried using anything other than butter in my sugar cookies, so I couldn’t honestly tell you how it would work out. Sorry!

  • danette riddle
    · Reply

    May 12, 2019 at 2:34 PM

    This is my new GO TO for both chocolate and regular – DELICIOUS. perfectly flat, no spread and TASTY.
    thank you!!!

    • 6cakesandmore
      · Reply

      May 15, 2019 at 2:06 PM

      Hi Danette! Thank you so much for your feedback! I’m so glad you’re enjoying them! 🙂

  • Anne Collins
    · Reply

    May 9, 2019 at 5:50 PM

    I can’t wait to try this recipe. When you store the cookies overnight in a container, do you cover the container? If so, do the cookies soften?

    • 6cakesandmore
      · Reply

      May 15, 2019 at 2:03 PM

      Hi Anne! Here’s a post I did that answers everything about storing and freezing sugar cookies 🙂 Storing & Freezing Sugar Cookies

  • Donna
    · Reply

    April 30, 2019 at 10:38 PM

    How long do they remain fresh after baking? Need to bake, deco next day, pick up next, shower next. So 4 days. Will they stay fresh til then? Do I need to refrigerate? Will be individually bagging when dry.

    • 6cakesandmore
      · Reply

      May 2, 2019 at 11:05 AM

      Hi Donna! Here’s the link to a post I did that will help! 🙂 Storing & Freezing Sugar Cookies

      • Katie west
        · Reply

        November 30, 2020 at 8:09 AM

        I love your salted caramel recipe and I’m excited to try this one. How long do you leave your butter out of the fridge to get the right temperature? I’ve been having bad butter bleed with my other recipe that calls for room temp butter and I’m hoping cool butter is the answer. Thanks!

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          December 1, 2020 at 9:26 AM

          Hi Katie! Thank you, the Salted Caramel is definitely one of my faves! You want to leave it out long enough so that it’s no longer super hard, but you definitely want it to still be cool. You should be able to press your fingerprint into it, but not push far through at all. Thank you!

  • Tracey
    · Reply

    April 24, 2019 at 10:46 AM

    How long can you have dough in fridge before it goes bad or not fresh anymore. Made the dough few days ago. Is it still good?

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:38 AM

      Hi Tracey! Dough is generally good for as long as the eggs you used to make it are good for. However, I prefer to not refrigerate my dough longer than overnight because the fridge will dry the dough out and cause it to bake differently. If I’m not going to need my dough within the next 24 hours I prefer to freeze instead. A few days and the dough should be fine, but keep in mind you may end up with a slightly different texture dough and even baked cookie. I hope that helps, and thank you! 🙂

      • Tracey
        · Reply

        April 24, 2019 at 12:35 PM

        Thank you so much. I’m making new batch. Don’t want to chance it!

      • Tracey
        · Reply

        April 25, 2019 at 8:41 PM

        Me again! 😬
        One more quick question. Sooo if I want to make some batches ahead of time for some upcoming orders.. if I make dough and freeze right away how far in advance do I take out of the freezer to ensure freshness and that they don’t dry out in fridge? Do I take it out the night before I’m going to bake them? I don’t want to do all the work to making dough to compromise freshness. Ya know?
        Thank you!!! ❤️

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          April 26, 2019 at 8:28 AM

          Hi Tracey! I set my dough on the counter just long enough that I’m able to roll it. The time will differ depending on how hot or cold your environment is. I know that’s not a super specific answer, but that’s just what I do. If you know what shapes you’ll be needing, you can also cut down on your time by going ahead and rolling out your dough, cutting the shapes, and then freezing. You can easily just bake from frozen when you’re ready 🙂 I hope that helps, and here’s a post that may also help. Storing & Freezing Sugar Cookies 🙂

  • Ali B
    · Reply

    April 21, 2019 at 12:41 PM

    Can I re roll the excess dough after cutouts? If so, please give me tips. I’m new to roll out cookies. Thanks!

    • 6cakesandmore
      · Reply

      April 24, 2019 at 11:30 AM

      Hi Ali! Yes, you can (and I do as well) re-roll the excess dough. Don’t add any extra flour and try not to re-roll excessively. I just work with half of my dough at a time, gather all my scraps at the end, and usually only have to re-roll twice before all the dough is used up. I hope that helps! 🙂

  • Chrissy
    · Reply

    April 15, 2019 at 10:04 AM

    I absolutely love this recipe!! I normally don’t have the time to wait for the dough to set in the freezer so this one is perfect. I have a question, I am trying to get ahead of the game by making the dough in advance (before my cookie cutters arrive) can this dough be frozen? I would like to still use this recipe because I am familiar with it and have great success when using it.

    • 6cakesandmore
      · Reply

      April 15, 2019 at 3:16 PM

      Hi Chrissy! Thank you so much 🙂 You can absolutely freeze this dough! Here‘s a post I did just for storing and freezing my cookie doughs. Please feel free to let me know if you have any other questions or comments. I’m always around to help!

      Go check this out 👉 Storing & Freezing Sugar Cookies

  • Lupe
    · Reply

    April 13, 2019 at 5:53 PM

    Love your cookies so far I’ve tried the sugar, lemon,and cream cheese:-) question can we cut the recipe in half?

    Lupe

    • 6cakesandmore
      · Reply

      April 14, 2019 at 6:59 PM

      Hi Lupe! Thank you so much! You can easily cut any of the recipes in half and even double when needed 🙂

  • Laura
    · Reply

    March 25, 2019 at 6:08 PM

    I followed the recipe but used the Slater Ed butter with no spread issues (it was all I had) coolies came out perfect. I had to cook a little longer too extra 2 min- but my oven may be slightly off. Thanks!

    • 6cakesandmore
      · Reply

      March 25, 2019 at 6:52 PM

      Hi Laura! I’m so glad they came out good! A minute or so in either direction is normal with sugar cookies. With all the different thicknesses, shapes, and sizes, the baking time can differ a lot of the time. Thank you! 🙂

  • Ashley
    · Reply

    March 19, 2019 at 2:57 PM

    My cookies turned out wonderful thanks to your recipe! No spread and sooooo delicious! Thank you for adding the measurements in grams! I live in Wyoming and didn’t even need the high altitude modifications!

    • 6cakesandmore
      · Reply

      March 20, 2019 at 9:31 PM

      You’re welcome Ashley! I’m happy for your success!!! Yay! 😃

  • carol
    · Reply

    March 14, 2019 at 2:37 PM

    Another Update, Followed to the “T” Stuck To All The Ingredients That I Used The First Time, THE ABOUSTLY BESSSTTT!!! NO SPREAD COOKIE RECIPE ON THIS EARTH, THANK YOU KENDALL, GOD BLESS YOU AND YOUR FAMILY!!!!, CAN’T WAIT TO TRY YOUR OTHER COOKIE RECIPES.

    • 6cakesandmore
      · Reply

      March 17, 2019 at 11:21 AM

      Thanks Carol! ☺️❤️

  • carol
    · Reply

    February 4, 2019 at 3:22 PM

    I tried your recipe, it was a miracle my cookies did not lose their shape, I followed your instructions to the “t”, but I needed to bake a few more cookies and made a half batch, does did not keep their shape, I think it was me maybe over mixing, or using different brand ingredients for the 1/2 batch , because I ran out of what I had used for the first batch, however your recipe is a keeper. Another questions I no temperature plays a major role for the butter, and my temperature in my kitchen will be different than your kitchen, and you explain cool butter in tips, after you take it out the fridge how long do you let it sit?, when you touch it does it leaves a dent or just a print?, maybe I messed up on the butter temp, just trying my best to make sorry they keep their shape if making a half batch. Thank You, Sorry for soo many questions

    • 6cakesandmore
      · Reply

      February 4, 2019 at 8:24 PM

      Hi Carol! Thank you so much and I’m happy to hear that for the most part it all worked out! When you touch the butter a print works great. You said you used different ingredients, so it’s completely possible that if you used a different brand of butter than you did for the full batch, it may have had a higher liquid content. I know that Sam’s Club butter definitely has a higher liquid content than Walmart’s brand. Btw, you can offset that little problem by adding a bit more flour (no more than 1/4 cup for a full batch). No apologies necessary, as this is exactly what I’m here for! I hope that all helps and always feel free to ask questions! 🙂

  • carol
    · Reply

    February 1, 2019 at 11:40 AM

    I would love to make these for my grand-daughter’s 1st b-day, would you share with us what brand four and sugar that you use. where I live gold medal, king Arthur, lily, and Wal-Mart brands are available for the flour, sugar would be Wal-Mart brand and domino sugar. would love to follow your recipe to the “T” every recipe I have used and I followed it to the “T” have failed me would love to try your recipe/ Please Help.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 2, 2019 at 7:56 AM

      Hi Carol! I generally buy my ingredients from Sam’s Club (sugar I use their brand and flour I use Gold Metal) and when I’m in a pinch I use Walmart (just their brand for sugar and flour). Good luck and I know you’ll do great! 🙂

  • Ana Ahmed
    · Reply

    January 31, 2019 at 6:22 PM

    Hi! Firstly, these are soo yummy! I used butter vanilla and it worked really well. However, I did have an issue with spreading.
    I made the cream cheese version and they completely held their shape. The regular sugar cookies though did spread some for me. The only things I did differently were half the recipe and I also used a silpat on my cookie sheet instead of parchment paper. Do either of those explain the spreading? I don’t have an oven thermometer but do plan on getting one to check that part. Again, cream cheese ones did not spread (using the same oven). Any ideas? Thank you!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 2, 2019 at 7:53 AM

      Hi Ana! I’m so glad you’re enjoying the recipes! 2 main things contribute to spreading: not weighing your ingredients and yes, that silpat mat can cause issues with sugar cookies in my experience. I talk more about it here. Thanks so much for your feedback! 🙂

  • Ruth Olson
    · Reply

    January 13, 2019 at 10:47 AM

    These cookies came out perfect and tasty! I baked 11.5 minutes. Used an embossing roller and the design came out perfect! Dipped one side of cookies in dark chocolate to make them special. Thanks for a great recipe and clear instructions!

    • 6cakesandmore
      · Reply

      January 13, 2019 at 2:14 PM

      Hi Ruth! Thank you so much for that amazing feedback! I’m so happy that you’re enjoying the recipe and dipping them in dark chocolate sounds absolutely delicious! Thanks again 🙂

  • Bobbi
    · Reply

    December 26, 2018 at 10:34 AM

    I wanted to add an update on these cookies. I made these cookies on Dec 4th. I love love love them. I left several of them plain because they were really delicious without icing. I wrapped them in parchment paper and put in a ziplock bag. Each day we had a few. On Christmas Eve I put the remainder of them in a cookie tin. We finished them today with our morning coffee. For over three weeks these cookies maintained their softness and flavor at room tempature. It doesn’t get any better than that! Next….a small batch of lemon ones…..

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 26, 2018 at 2:55 PM

      Hi Bobbi! Plain is my absolute favorite way to eat these as well! Thank you so much for the update and feedback! I’m so happy that you and your family enjoyed them, and I can’t wait to hear what you think of the other flavors 🙂

  • Hermese
    · Reply

    December 19, 2018 at 10:42 AM

    I wish I could show you how great these came out. My kids and I had a cookie decorating date night and it was a blast. This recipe is friggin awesome, and the cookies help the exact shape beautifully!! Thanks again!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 19, 2018 at 12:37 PM

      Hi Hermese! If you’d like to join our Facebook group you absolutely can share your picture! I’m so glad that the cookies were enjoyed and that sure sounds like fun!! 🙂

  • Emily Gauld
    · Reply

    December 19, 2018 at 9:59 AM

    I have a good recipe that I always use, but for some reason my batch this morning did not work and with a huge order for tomorrow I was desperate! Your recipe is PERFECT. Still not sure what changed about my previous recipe but I am officially switching to yours to avoid any future headache. Thanks so much!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 19, 2018 at 12:34 PM

      Hi Emily! I’m sorry to hear that your previous recipe gave you issues but I’m happy to hear that you’re enjoying this one! 🙂 Thanks for the feedback and I look forward to you trying more of our recipes!

  • Britt
    · Reply

    December 17, 2018 at 8:22 PM

    Last year, I tried four different recipes that failed miserably. I am trained in pastry so could not reason why things weren’t working. I stumbled upon this one and it is PERFECT and is my GO-TO. I will never use another sugar cookie recipe! (I especially like using a vanilla + almond extract combo.) Thank you so much! 🎄🎄🎄

    • 6cakesandmore
      · Reply

      December 18, 2018 at 6:35 AM

      Hi Britt! Thank you so much for that feedback and I’m happy to hear that you’re enjoying the recipe! I also love the vanilla and almond combo, definitely one of my faves. 🙂

  • Lindsay
    · Reply

    December 10, 2018 at 9:29 AM

    Can you replace a cup of the flour for a cup of powdered sugar?

    • 6cakesandmore
      · Reply

      December 10, 2018 at 11:48 AM

      Hi Lindsay! I wouldn’t advise it. You won’t end up with the same results that the recipe was developed to give.

  • TJ
    · Reply

    December 10, 2018 at 6:53 AM

    Can I add fresh grated lemon zest to this recipe

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 10, 2018 at 6:57 AM

      Hi TJ! You can, or you can use my recipe for Lemon Sugar Cookies 🙂

  • Caran
    · Reply

    December 9, 2018 at 4:07 PM

    Hi I dont have a stand mixer just the handheld with the regular beaters will this affect my dough?

    • 6cakesandmore
      · Reply

      December 9, 2018 at 6:33 PM

      Hi Caran! I haven’t personally tried the recipe with a hand mixer, but I have been informed that it does work. You may not be able to take it all the way to dough form (some hand kneading may be required), but it does work! I know that with hand mixers, they don’t have as low as a speed setting as a stand mixer, so that’s my main concern. You don’t want to beat the butter and sugar or incorporate too much air as this will cause spreading. Feel free to let me know if you have any other questions or problems! 🙂

  • Bobbi
    · Reply

    December 7, 2018 at 4:04 PM

    Oh my goodness! These sugar cookies are wonderful! Soft and flavorful. I weigh everything on a scale using grams and followed your recipe exactly as instructed. The spice gingerbread ones are next and also going to make the chocolate ones. This recipe is definitely a KEEPER! Thanks so much for posting it.

    • 6cakesandmore
      · Reply

      December 7, 2018 at 6:08 PM

      Hi Bobbi! Yay! I’m so happy that you like them and can’t wait for you to try the others as well 🙂 Thank you so much for the feedback and feel free to reach out if you have any issues or questions!

  • Khristine
    · Reply

    December 6, 2018 at 10:40 PM

    Thank you so much! This gave me hope to make and decorate such perfect cookies

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      December 7, 2018 at 7:12 AM

      Hi Khristine! Thank you! I’m always available if you have any questions or concerns along the way, but I’m sure you’ll do amazing! 🙂

  • Linda
    · Reply

    December 3, 2018 at 6:44 AM

    When freezing decorated cookies you mention heat sealing. How does this differ from vacuum sealing? Can I use a vacuum sealer to freeze my decorated cookies?

    • 6cakesandmore
      · Reply

      December 3, 2018 at 7:29 AM

      Hi Linda! Yes, heat sealing is different from vacuum sealing. Heat sealing doesn’t pull the air out of the bag, where vacuum sealing does. I personally don’t prefer vacuum sealing because there’s a much greater chance of the cookie being damaged while removing the package than if they’re just heat sealed. I hope that helps! 🙂

  • LOUISE
    · Reply

    November 27, 2018 at 2:03 PM

    Have you ever frozen the baked cookies if you make them ahead of time?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 28, 2018 at 7:05 AM

      Hi Louise! Here’s the post that answers that 🙂

  • Laurie
    · Reply

    November 17, 2018 at 10:19 AM

    These were excellent! It’s snowing today so my 3yr old daughter and I decided to bake some cookies. We live at 5000ft so per your suggestion I reduced the flour by 1/2 cup. They turned out perfect at 11.5 minutes in the oven. Thank you for sharing your recipe and tips!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      November 17, 2018 at 8:48 PM

      Hi Laurie! That’s awesome and I’m so happy to hear that you both enjoyed baking some cookies together! I can’t think of a better way to spend a snowy day 🙂

  • Kristy
    · Reply

    October 23, 2018 at 8:41 PM

    Tried the recipe for the first time tonight and the flavor is great! They didn’t spread either. BUT..i can’t seem to get them to cook through in the center. I’ve tried 14 minutes and they no longer look shiny on top but when they cool the center looks darker and when i break them in half, there is a dark streak through the center like the dough didn’t bake all the way. Any suggestions?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 24, 2018 at 7:51 AM

      Hi Kristy! Thank you for your feedback 🙂 Are you using an oven thermometer? With mine I do bake until they’re no longer shiny on the top, but the bottoms still have a darker spot in the middle. Don’t worry, this doesn’t mean they’re underbaked! This will ultimately give you a softer cookie to eat, while it’s still a sturdy cookie that holds up to decorating. If you prefer for them not to be that way, you can add on a few extra minutes with no problems! I hope this helps, and feel free to let me know if you have any more questions or problems.

  • Shelley LaFave
    · Reply

    October 15, 2018 at 8:54 AM

    Can you give a recipe for good frosting for your cookies? I struggle with the royal icing recipe I have

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 15, 2018 at 9:51 AM

      Sure! I have a basic customizable one here, as well as my Chocolate Royal Icing Recipe. 🙂

  • Berenice
    · Reply

    October 14, 2018 at 9:16 PM

    Great great recipe! I’ve tried a couple and never get the perfect point. Easy to make, non sticky dough, and the cookies come out of the oven soooo good! Thanks for sharing 🙂

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 15, 2018 at 8:37 AM

      Thank you so much for your feedback, and I’m glad to know you are enjoying them!

  • Michelle
    · Reply

    August 20, 2018 at 9:12 AM

    Can you help clarify the “cool” butter temperature? About how long after you take the butter out of the fridge will it be the right level if cool mess? 😀 Thanks in advance!

    • 6cakesandmore
      · Reply

      August 23, 2018 at 1:35 PM

      Hi! Cool butter is not straight out of the fridge hard, and not soft room temp either. It’s still got a chill on it, and you can slightly press your finger into it, but not very deep at all. Your location and climate will determine how long you can leave it out of the fridge. I live in the south and I use it after about 15 minutes of it setting on the counter. I hope that helped!

  • Neli S.
    · Reply

    August 6, 2018 at 11:42 PM

    Hi. Am a newbee to cookies. Am learning from you here. I do mostly cakes, cupcakes, pop cakes, etc and cook to cater for dinners. A friend recommended your recipe because I am trying to make these for my BFF’s wedding. I must say, I never follow exact recipes because they never come out right, (including Martha Stewart’s sugar cookie recipe), 🙁 …so I usually add my own tactics but yours came out AAA-mazing 🙂 l Had no issues at all with it and they taste fantastic. My husband and daughter love it. Thank you so much. Keep up the amazing work.

  • Anonymous
    · Reply

    June 23, 2018 at 11:51 AM

    Hi
    I did try your recipe. I did take 1/2 cup less flour. Did decorate that as emojis, for my kids school marketday. It was amezing. We made 56 Cooke’s, all were sold. Thank u for wonderful recipe. 😃

    • 6cakesandmore
      · Reply

      June 23, 2018 at 4:53 PM

      I’m happy for your success!!! 👍 😊 😎

  • jane
    · Reply

    May 3, 2018 at 10:52 AM

    I tried your recipe this week. It is fabulous. Exactly the result you said it would be. Soft but firm and delicious flavor. Can’t wait to Ice them!!

    • 6cakesandmore
      · Reply

      May 3, 2018 at 11:00 AM

      Thank you so much Jane! I am glad you enjoyed them!!! I hope that you will continue to have more success with my recipes!!! 👍🏻

  • Catherine Allen
    · Reply

    April 13, 2018 at 9:14 AM

    I just found your recipe and am excited to try it. I do have a few questions. I use the exact recipe, ingredient to ingredient, except mine calls for one tablespoon of baking powder. Do you think this is what attributes to the spreading more so than the temp’s of the butter and eggs? I live in Texas if that makes any difference to your answer. I will say I might over mix the butter/sugar mixture too.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 13, 2018 at 12:07 PM

      It is literally the job of baking powder to create air. This air does make cookies spread. Also, beating the butter and sugar creates little air pockets. This air will also contribute to spreading. Keeping the butter and eggs a cool temp is what helps this recipe be a “no chill” recipe. A lot of cookie recipes seem the same. It’s the technique that differs across the board that causes different outcomes. I hope this helps!

  • Monica
    · Reply

    March 31, 2018 at 7:03 PM

    How thick do you roll out the dough

    • 6cakesandmore
      · Reply

      April 1, 2018 at 9:57 AM

      I always roll at 3/8 inch.

  • Shelley
    · Reply

    February 21, 2018 at 10:46 AM

    Just in case anyone ever asks– I made this recipe with Cup4Cup gluten free flour & they came out great! I did have to add a bit more flour, maybe 3-4 T. Not sure if this was because of the gluten free flour or because I live in the south 😄. Great recipe, thanks!

    • 6cakesandmore
      · Reply

      February 21, 2018 at 3:05 PM

      Thank you so much for the feedback! I’m so happy to hear it 🙂 Yes, I have quite a few other deep southerners that have said they use up to 1/4 cup more flour lol. Thanks again!

  • Shelley
    · Reply

    February 10, 2018 at 4:59 PM

    Hi! Are you using kosher salt or table salt? Thanks!

    • 6cakesandmore
      · Reply

      February 10, 2018 at 6:26 PM

      I use table salt.

      • Anonymous
        · Reply

        February 12, 2018 at 3:06 PM

        Thanks!

  • Robin
    · Reply

    February 4, 2018 at 7:40 PM

    Hello, Thank you for sharing this recipe. I tried it out tonight, but I had issues with spread. Do you have any idea what could have caused this? Also, for larger cookies like P.Y.O.s do you raise the temperature? Thanks!

    • 6cakesandmore
      · Reply

      February 5, 2018 at 5:31 PM

      How did you measure your flour? Did you use cool butter? Did you mix the ingredients on low? Are you using an oven thermometer? I don’t raise the temperature, I just bake longer.

  • Stephanie
    · Reply

    January 16, 2018 at 3:49 PM

    I made this recipe, with a variation, and OMG, this is an amazing recipe!…My husband is already asking me to make more. Great taste and texture, and as you promised NO SPREAD. Thanks for this recipe……My variation, subbed vanilla with coconut extract and added 1/2 cup toasted coconut after flour was partially incorporated. Iced with key lime flavored royal icing….cause you know you gotta put the lime with the coconut…lol.

    • 6cakesandmore
      · Reply

      January 16, 2018 at 4:47 PM

      I’m so glad to hear that you liked it and seriously, those sound amazing! What a tasty flavor profile! Lol, yes, you have to put the lime with the coconut always!

  • Pearse
    · Reply

    January 12, 2018 at 7:51 PM

    Can this recipe be halved?

    • 6cakesandmore
      · Reply

      January 13, 2018 at 11:45 AM

      Yes, it can easily be halved and doubled 🙂

  • Tywanna Rutledge-Brown
    · Reply

    January 11, 2018 at 12:24 PM

    Hi, if I don’t use all of my cookie dough, can I store it for later use? If so, how? I’m a newbie to the cookie world 😆.

    • 6cakesandmore
      · Reply

      January 12, 2018 at 8:27 AM

      Hi! Yes, you can. You have a few options- cut the shapes you want, place them in a plastic baggie between parchment paper sheets and freeze. You can bake from frozen simply by adding 2-4 minutes onto the baking time. Or- You can refrigerate your dough for as long as the eggs that you used to make it are good for.

      • Tywanna Rutledge-Brown
        · Reply

        January 12, 2018 at 8:19 PM

        Thank you!

  • Fuz
    · Reply

    December 4, 2017 at 8:00 AM

    hi .can you provide the measurement for the butter as we do not get them In sticks but in 500g blocks . Thanks

    • 6cakesandmore
      · Reply

      December 4, 2017 at 3:04 PM

      Sure! One stick is 113 grams so you will need 452 grams for the full recipe.

      • Fay Weinstein
        · Reply

        April 9, 2018 at 7:59 PM

        Your math is wrong, 115 x 4 is 460 grams!

        • 6cakesandmore
          · Reply

          April 9, 2018 at 9:01 PM

          Actually Fay, my math is correct. 113 x 4 is 452 grams! I appreciate you attempting to correct my recipe though. I know that there may be those people who just throw recipes on the internet without putting in any work. I’m not one of those people. I know my ingredients as well as their weights.

  • Lorena
    · Reply

    November 27, 2017 at 8:16 PM

    I live in a really dry area, and the dough feels ready to me (with the finger test) with just over half the flour called for.

    • 6cakesandmore
      · Reply

      November 28, 2017 at 10:09 AM

      You can go ahead and bake it if it feels ready. I’m not positive how your dough will bake up with only half of the called for amount of flour. I know for me, it will be very soft and buttery, and probably won’t hold it’s shape. I’m sorry I couldn’t be of more help!

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