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Sugar Cookies Recipe

No one loves a hard sugar cookie recipe. Sharing the recipe I’ve tinkered with throughout the years to get the just right sugar cookie recipe with a few secrets sprinkled in.

Secret 1: Although unorthodox I have found using cold butter in cookie dough creates little pockets of butter throughout creating a tender crumb

Secret 2: Use significantly less sugar than most recipes call for. You won’t need much sugar since the cookies are iced in power sugar icing – leads to the perfect balance aka “not too sweet”

Secret 3: reduce flour, no one wants a mouthful of flour. Just enough that you can roll the dough and but so much that it’s doughy, it’ll firm up when chilling

Detailed recipe:

Servings – (24-36) 3” diameter rolled cookies

2c unsalted butter (room temp optional)
8oz cream cheese
1.25c sugar (135g)
2 large egg yolks
2 tsp vanilla extract
4.5c flour (635g)
1 tsp salt

  • Cream (cold) butter with cream cheese. Your mixer will sound like it’s broken but it’s not. Trust the process.
    Throw in the sugar and add egg yolks, salt and vanilla. Mix for 3 minutes.
  • Add flour on low just until mixed in (do not overmix, overmixing results in gluten development and tough cookies)
  • Dough will be soft but should not be sticky (if it’s sticky add another ¼ cup flour until it’s handle-able- is that a word?) Plop it onto a sheet of parchment with another sheet of parchment on top. Think a dough sandwich. Roll the dough between the parchment. I like to roll my cookies extra thicky – ⅜” (, not an affiliate link) – highly suggest makes your life WAY EASIER
  • Put your dough in the fridge until sturdy (1 hour) or freezer (15 minutes if you gotta do it quick)
  • Cut shapes and bake at 380 for 10-15 minutes until you see little cracks in the dough (that’s how you know it’s done), I like some golden on the bottom of my sugar cookies as well.

*the cookies do spread some due to the high ratio of fat to other ingredients but this just adds to the cute look. Add more flour for less spread.

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