How to Bake (Easy! and Delicious!) Cutout Cookies with Neat Edges
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Learn the secrets to baking cutout cookies with neat edges that won't spread as they bake! You'll fall in love with baking and decorating cutout sugar cookies.
*Original published date: 12/15/2012. Updated: 12/4/2016.*
Jump to RecipeWith less than a few weeks left 'til the most cookie-centric holiday on the calendar, I'm sure all my baking peeps are knee-deep in flour, sugar, and butter right about now!
So in the spirit of giving, I'm spilling all the secrets for my best cut-out sugar cookies recipe!
Almost every baking blog I visit has a post or a FAQ devoted to the subject, "How do you bake cutout cookies that don't spread all over the place in the oven, hold their pretty shape, and have nice, neat edges???"
I searched for the answer to this age-old question not too long ago.
And when I want something, I do not rest until I've nailed it!
After much research and experimentation, I've decided to put everything I've learned on this subject into one comprehensive post.
This easy recipe produces cutout cookies that are soft but a little crunchier around the edges, with a mouthfeel somewhere between a sugar cookie and a shortbread.
They're perfect for decorating!
Why you'll love this cutout cookie recipe
Precise shapes: You can create intricate and precise shapes with this no-spread cutout cookie recipe. Whether you're making holiday cookies, special occasion treats, or just fun designs, these cookies will maintain their intended shape during baking with crisp, clean edges.
Beautiful presentation: Cookies that hold their shape offer a visually appealing presentation. This is especially important when decorating with icing, sprinkles, or other embellishments, as the designs stay clear and distinct.
Great for cookie decorating: These cookies are perfect for decorating with royal icing, fondant, or edible markers. Their flat surface is a blank canvas for your creative designs, making them great for cookie decorating parties or edible art projects.
Ideal for gifting: When you're giving cookies as gifts, you want them to look as good as they taste. These cookies retain their shape, making them an excellent choice for packaging and sharing with loved ones.
Balanced flavor: These cookies bake up just sweet enough, with the aromatic fragrance of rich vanilla. They are intentionally a little less sweet, to balance the sugary taste of the royal icing or sparkling sugar they're decorated with.
Ingredients and notes
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. Use cubed cold butter to make the dough. This allows you to skip the step of chilling the dough before baking. For a vegan or dairy-free cutout sugar cookie recipe, use a plant-based butter that can substitute for dairy butter 1:1.
Sugar: Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it's hydrophilic (this means it loves water, in other words, it draws moisture in). Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Eggs: Use large eggs. It's best if they're at room temperature, but I don't find this to be critical. For a vegan cutout sugar cookie recipe, swap in your favorite plant-based egg substitute. As long as it can sub 1:1 for chicken eggs, it should work just fine.
Flour: This is the primary dry ingredient that provides structure to the cookies. All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you'd like to make gluten-free sugar cookies.
Cornstarch: The secret ingredient to achieving cutout cookies that don't spread! It is what creates a really workable cookie dough, and the edges turn out perfectly! Cornstarch is a colorless, odorless, and flavorless starch. Make sure you're using cornstarch, which is white and powdery, and not cornmeal, which is yellow and gritty and tastes like corn chips.
Salt: Salt carries the flavors and intensifies them. The end result won't taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn't have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It's also inexpensive and easy to find in a regular grocery store.
Vanilla: Vanilla extract adds a subtly sweet flavor without being at all sugary. For a more pronounced flavor, try using vanilla bean paste. You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.
Or you could try this with an altogether different type of extract or flavoring, such as:
See the recipe card at the bottom of this post for exact measurements.
Variations and substitutions
Different flavoring: You can also use almond extract or citrus zest if desired.
Spices: Add spices like cinnamon, nutmeg, or ginger for different flavor variations.
Food coloring: If you want to color your cookies, food coloring can be added to the dough. I recommend using gel paste color, since you only need a tiny bit to get a vibrant color. But liquid can work in a pinch too.
Tools and equipment
- Measuring cups and spoons: For measuring ingredients accurately. Follow this guide: How to Measure Ingredients for Baking.
- Mixing bowl: In which to mix up the dough.
- Electric mixer: This recipe creates a very stiff dough, so you'll need either a stand mixer or a powerful hand mixer.
- Parchment paper sheets: You are going to roll the sugar cookie dough out between two sheets of parchment.
- Rolling pin: For rolling the sugar cookies out flat.
- Baking sheets: On which to bake the sugar cookies.
- Cookie cutters: For cutting out your cute shapes.
How to make cutout cookies that don't spread
Step 1: Mix butter and sugar
Start by blending the butter and sugar together until smooth.
Stop as soon as you have a homogenous mixture. Unlike a lot of other cookie recipes, you don't want to whip in a lot of air here. That will just expand when it gets hot and cause your cookies to spread.
Step 2: Add eggs
Mix in the eggs, one at a time, until incorporated.
Allow each egg to mix in fully, before adding the next. This will prevent lumps!
Step 3: Stir in dry ingredients
Add the flour, cornstarch, and salt, and mix on medium-low speed.
The mixture will initially seem very dry and sandy, but after 3 to 5 minutes in the mixer, it will gather itself into a ball and pull away cleanly from the sides of the bowl.
Step 4: Flavor
Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to bring it together fully.)
Step 5: Roll
Working with a manageable amount of dough at a time, roll it out between 2 sheets of parchment paper to a thickness of ¼-inch to ½-inch.
Step 5: Cut
Cut into shapes, then carefully peel each unbaked cookie from the bottom sheet and flip it onto your baking sheet.
Step 6: Bake
You'll know your cookies are done baking when the edges feel set and the centers are still a little soft.
The bake time is going to depend upon how big and thick your cookies are. Larger, thicker cookies will need more oven time than smaller, thinner ones.
Recipe FAQ's
You can make this dough ahead and keep it in the refrigerator for a day or so, but if you do, you may want to add less flour because the dough will become drier as it sits. If your dough has become too dry and crumbly to work with, it can be moistened with a few drops of heavy cream.
The dough for drop cookies has a soft and sticky consistency. It's typically spooned or scooped onto a baking sheet, and the cookies maintain the shape they take when dropped onto the sheet. Cutout cookie dough is firmer and more structured. It's rolled out to a specific thickness, and shapes are cut out using cookie cutters.
The answer depends on how thick you roll the sugar cookie dough, and how big your cookie cutters are. I typically get around 30 cookies from a batch, if I roll the dough to ⅜-inch and use cutters that are around 2 ½-inches in diameter.
This answer will also depend on the size of the cookie. Larger, thicker cookies will need more time in the oven than thinner, smaller cookies. You'll know your sugar cookies are done baking when they are set around the edges but still a little soft towards the center. Remember that they will continue to cook for a few minutes, even after they're removed from the oven. This is called "carry-over cooking," and if you don't account for it then your cookies could end up dry.
Absolutely! Wrap them tightly in plastic wrap and they should keep in the freezer for several months. Pop them out and thaw at room temp, and decorate!
Expert tips for making cutout sugar cookies that don't spread
- Don't bother softening the butter: I like to use cold, cubed butter when I make the dough. It saves the step of chilling the dough before baking, which is another trick many bakers use to help their cookies keep their shape. If you work quickly, the butter is still pretty cold when it goes into the oven, so the dough holds its shape better and doesn't get all melty and slide over the baking sheet.
- Mix until just combined: Try not to whip a lot of air into the butter. This can cause spreading.
- Leave out the leavening: Now, you may notice that my recipe contains no leavening of any kind. If you think about the purpose of baking powder in a recipe, it's to help things puff up and spread out (hello!?) and be light and fluffy. Light and fluffy is great in a muffin or a pancake, but we are talking cookies here, people. They are meant to have a little bite to them. Perhaps they are a little bit more dense, but in this instance, you want that. Most likely, you are either shipping your cookies or delivering them by car, and if they are too light and delicate, they're more likely to break. So, this will give you a more durable cookie, and I promise you, they are still every bit as delicious.
- The magic ingredient: This is the biggest key to the whole business and maybe the only thing you won't find on any other blog (that I've seen, anyway). THE CORNSTARCH. It's pure witchcraft. Not only does it lend added structure to the sugar cookies without making them tough, but it also makes the dough SUCH a pleasure to work with! It is NOT sticky at all, nor is it crumbly. It just stays right where you want it. And those edges! I about died…! SO clean and perfect!
- Make parchment your bestie: Also, definitely try rolling your dough between two layers of parchment paper. It is absolutely no-muss, no-fuss! Between this dough's silky, UNcrumbly texture and the parchment thing, I barely even need to wipe my countertops after making these cookies! **No bench flour!** (Which, by the way, can also make a tougher, less tender cookie.) I also line my baking sheets with it, and besides keeping things from sticking, it keeps the pans cleaner, too! My cookies are baked on parchment, and then I lay them on the same sheets to dry after decorating, so each sheet gets double duty. Here are the baking sheets I use, and here is where I order my parchment.
- Use rolling pin rings: These are a great way to make sure you're rolling your dough out to a consistent thickness. Which is important for even baking!
- Crank up the oven temperature: Finally, you may notice that I recommend baking the cookies at a higher temperature for a shorter time. This allows the cookie to "set up" more quickly and hold its shape during baking, making it less melty-slidey.
How to serve
Plain and simple: Enjoy the cookies just as they are. Their precise shapes and wonderful flavors can stand alone as a delightful treat.
Decorated masterpieces: Decorate the cookies with royal icing, fondant, or colorful icing gels. Let your creativity run wild by adding intricate designs, patterns, and even personalized messages.
Cookie sandwiches: Make cookie sandwiches by spreading a layer of frosting or jam between two cookies of the same shape. Peanut butter, chocolate ganache, or cream cheese frosting can be excellent fillings.
Cookie pops: Insert sticks or colorful paper straws into the cookies before baking to create cookie pops. These are great for kids' parties or as edible party favors.
Dipped in chocolate: Melt chocolate (white, dark, or milk) and dip half of each cookie into it. You can even sprinkle crushed nuts, sprinkles, or edible glitter on the chocolate while it's still wet.
Coffee or tea companions: Serve alongside a cup of coffee, tea, or hot chocolate for a simple pairing.
How to store and keep
Cover the cookies with plastic wrap or store in an airtight container at room temperature.
If you keep them tightly wrapped so they don't dry out or become stale, they should last for at least a week or two (if not longer!) at room temperature.
More cutout cookie recipes
- Chocolate Cutout Cookie Recipe
- Red Velvet Sugar Cookies
- Gingerbread Cookies
- Soft Cutout Sugar Cookies
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Vanilla Cutout Cookies that Don't Spread
Ingredients
- 1 cup (227 g) unsalted butter, (2 sticks) cubed, cold
- 1 cup (200 g) granulated sugar
- 2 (88 g) eggs, large
- 3 ½ cups (437.5 g) all-purpose flour, (you may need as much as 4 cups)
- ½ cup (64 g) cornstarch
- ¾ teaspoon (4.5 g) kosher salt
- 1 teaspoon (4 g) vanilla extract
- 1 teaspoon (5 g) vanilla bean paste, (optional)
Instructions
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Cream the butter and sugar, just until smooth and combined (try not to whip in any air).
- Mix in the eggs until incorporated.
- Add the flour**, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it should gather itself into a ball and pull away cleanly from the sides of the bowl.
- Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to fully bring it together.)
- Working with a managable amount at a time, roll the dough out between 2 sheets of parchment paper, to a thickness of ¼-inch to ½-inch.*
- Cut into shapes, peel away from the bottom sheet of parchment carefully (see the video below), flip onto the prepared baking sheets, and bake until set around the edges but still a bit soft in the centers (approx. 9 to 12 minutes for 2 ½-inch, ⅜-inch thick cookies).
- Cool completely, then decorate with royal icing.
Notes
Author
Have a question about this recipe? Ask AI:
Hi Allie! Just tried this recipe and its amazing! Thank you so much for sharing it!
My only question is, do you freeze them? If you do, do you do it before baking or after? Thank you!!
Oh I'm so glad you like the recipe, Livy! You can absolutely freeze the cookies. I've only ever frozen them after baking (undecorated), but I can't imagine why you couldn't also frees them unbaked. Seems to me like it would work just fine! Thanks so much for reading 🙂
Thanks for the recipe and tips. Can you share the PB and strawberry recipe you referenced for your daughters Halloween.
Hey Valerie! I believe the recipe I followed can be found here, subbing peanut butter for Biscoff spread, and adding freeze-dried strawberries. Thanks so much for reading!
I was lucky enough to find this recipe last August - it is absolutely the best cut out sugar cookie ever! It's got to be the cornstarch (i use cornstarch in my shortbread) and the fact that there is no baking powder in the recipe.
I no longer look at any other cut out recipes - this one is perfect! I also only mix the wet ingredients with my KitchenAid mixer. When it's time to add the dry ingredients I use a wooden spoon, not the mixer.
I get so many compliments on these cookies - I use one TBS of vanilla and 1/2TBS of almond. I use the corn syrup glaze for the icing and also use a 2:1 ratio of vanilla to almond in the icing recipe. They not only look great because they don't spread all over the place but they're delicious also! Thanks so much!
I am SO happy you like them as much as I do, Carol! This past Christmas I made them again, this time with a little almond just like you mentioned. I loved them even more with the almond! It's such a lovely flavor. Thank you so much for reading my blog and for the awesome feedback!
Mine is cocking out sandy as well. Maybe some additional butter?
Jacqui are you using a stand mixer? That is what I use and for me it always starts out looking dry but after a minute or so it comes together. If you only have a hand mixer and it's not powerful enough then I would suggest kneading it together by hand. I just edited the recipe with a little more specific instructions. I hope that helps!
I wanted to pop in and say thank you for the tips - this recipe was a definite success! I used my own gluten free flour blend (NO xanthan gum, it does terrible things to baked goods), a dairy-free butter substitute, and my cookies turned out perfect. Delicious, wonderful mouth feel, but the best thing? You can handle them. I transferred from counter to pan to cooling racks to table and there were no tragedies. We didn't have a half dozen headless snowmen to haunt the holidays with. The children were allowed to breathe while decorating their cookies this year. Amazing!
Anyway, thank you again for sharing these tips. Seriously, the baking powder part... How could I not think of that. Genius!
Happy Holidays!
Hooray! I'm so glad they worked out so well for you Tara! Thank you SO MUCH for popping back over to let me know. I can't tell you how often I get people looking for an allergen-free version and now I can refer them to your comment. Happy New Year!
Thank for the quick reply! You ROCK! I ended up tossing that batch and making another one. I closed the windows and blinds and the second batch was a success. Looking forward to decorating them tomorrow.
Ugh I guess I wasn't quick enough! I'm so sorry for the waste. At least now you know for the future though, right? Thanks Kim and have fun decorating!
I know I have read a comment similar before but scrolling through the comments I couldn't find it. I have made several batches of this recipe. I love it! The consistency of the cookie and the edges are great! However, today I made a batch. I used the same brands as I have in the past and followed the recipe exactly but today's batch is crumbly. I can't get it to stick together. Is there something I can add? The only thing different from normal is that the weather is extremely warm compared to when I normally bake these. Could that have anything to do with it? Thanks!
Hey Kim! I'm so sorry you've had trouble this time around. I definitely think that weather can affect these cookies- maybe it was the heat or maybe the humidity was especially low? Another thing I've noticed is that if the dough sits for a while before you roll it out, it can become dry. Obviously the best thing to do is to add the flour just a little bit at a time, and keep an eye on it while it's mixing to see when the texture seems exactly right. I usually stop adding flour just as soon as the dough begins to pull away from the sides of the bowl, and sometimes that might be as much as 1/4 cup short of the amount of flour I thought I would need. But sometimes you don't realize until it's too late and when that happens, I've found that a few drops of cream can really bring the texture back to where it belongs. I hope that helps!
I actually think that this recipe, along with MANY other sugar cookie recipes actually taste better the next day, even a couple of days later. I don't know why except everything just seems to settle down a bit? lol I guess that would mean mine were excited when they came out of the oven. . .hmmm, that could have just been me too. ?
Totally agree! I think the flavors just have a chance to get comfy with each other, and everything just sorta matures. Thanks so much Kindred Cottage!
While these cookies baked beautifully with the neat edges like you said, I did not favor the texture or taste of the cookie after. My better half loved it and couldnt tell the difference; with the cornstarch I guess i expected it to be a mexican wedding cookie with a hint of butter but the cornstarch flavor was just too much for me. I even added less than the 3/4 cup yu specified and 4 vanilla beans. I will agree that these come out exactly outlined as is!
Hey Shirley! I'm glad your better half loved the cookies, and so sorry you did not! These are definitely not meant to taste like a nutty Mexican wedding cookie, but rather, more of a shortbread/sugar cookie that is cut out with cookie cutters and decorated with royal icing. The cornstarch should not really give any flavor at all. It's meant to behave just like flour but with a softer, finer texture and no gluten to make things tough. Was it definitely cornstarch (white powder) that you used, and not corn meal (yellow and gritty)? Either way I'm sorry you weren't happy with the result!
So, I'm reading this, and you talk about making a gluten free cookie, but I don't see the recipe for that? Are you just subbing GF flour in place of the reg flour in the recipe?
Hi Pamela! I did mention a gluten-free cookie but this is not that same recipe. But you certainly could sub GF flour and I bet it would be delicious! Thanks so much for reading and I hope you give this recipe a try!
I love the Christmas cookie shapes. What cookie cutters did you use. Link please! 🙂
I have a whole assortment going on here, Nichelle! I think I used a few from this set: http://www.amazon.com/Wilton-Holiday-Cookie-Cutter-2308-1132/dp/B000I4OJ0A/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1449866046&sr=1-1&keywords=wilton+christmas+cookie+cutters, some from here: http://www.amazon.com/Chanukah-Cookie-Stainless-Dreydel-Menorah/dp/B0046ZNQ4M/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1449866144&sr=1-1&keywords=hanukkah+cookie+cutters, and a few baby hearts from this set: http://www.amazon.com/Wilton-Romantic-Metal-Cookie-Cutter/dp/B00076TPNA/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1449866247&sr=1-5&keywords=wilton+mini+cookie+cutters. Hope that helps! Thanks for reading 😀
These cookies worked beautifully! I was amazed at how perfect the cookie was when it came out of the oven! I softened the butter, but the dough was still easy to work with in my super hot East Texas kitchen. I used a bit of cornstarch to keep the dough from sticking (a trick I learned from making alfajores) and the cookies were easy to get off the counter and onto a baking sheet. I popped each sheet of cookies into the freezer for a couple of minutes because it was SO hot the day I made them. They looked exactly like the cutouts when they came out of the oven after baking.
That's wonderful! I'm so happy you enjoyed the recipe. And thanks so much for sharing all your tips and experience here!
Hi again!!!
have a question that I would love to know your thoughts on! I made your/this cut-out recipe (NOT gluten free as I asked about before) for some baby shower cookies. I LOVE the texture of these cookies!!! They were great tasting and they really do have that shortbread "feel" that I enjoy so much. I was really surprised by that cornstarch difference. They tasted so much lighter than my regular cut-outs. I made them a tad bit thicker than 1/4", but I wondered, do you think I can go even thinner?
I know it would affect the baking time, maybe a lower temp? I'm not sure and wanted your thoughts!! even if you don't think it's a good idea. so glad I found ya! 🙂
Oh yeah, absolutely! I have done them even as thin as 1/8" and they turn out great! But you are absolutely right- you just want to adjust the bake time. I'm so glad that you're happy with the recipe!
well, since were on a roll here! 😉
how would you flavor these to make them with a lemon flavor? would you use tsp of vanilla extract with a tsp lemon extract? would you use tsp of lemon ext. with a tsp lemon emulsion? just 2 tsp's emulsion OR extract? and what about lemon zest? that sounds like it would just make it have such a freshness to them! I don't want them over the top lemony! I do flavor my royal icing with lemon, but the taste often fades with a vanilla cookie, so I was thinking about trying lemon in SOME way or form. . . just curious as to how you might try it!
🙂
I've done it with lemon zest and it's very good! I don't have emulsion and I've only recently acquired a bottle of lemon extract, but I'm sure either of those would work really well too! It's purely up to you how lemony you'd like them to be. Adding more or less extract won't really affect the chemistry of the recipe, so feel free to flavor according to your taste 😉 Good luck!
THANK YOU!!! oh. my. word. I love them with the lemon taste! I used 1tsp of lemon extract, lemon emulsion, and 1tsp vanilla. I put probably about tsp? of lemon zest. different kind of texture, didn't really taste it though. probably didn't use enough. in one batch I even added about 1T fresh lemon juice just to see if I could get "too" lemony, LOVED that one too!!!
but I have to say, i truly love love love what cornstarch does to this recipe! my cookies just seemed to become ROCKS after a few days if left out. these DONT. they just keep that wonderful shortbread-like texture!! I love Hanielas recipe and that is what I always leaned on, but your recipe is nearly the same as hers and that cornstarch did it baby!!! FINALLY! a go to cookie recipe that never fails! and it's funny to me that they REALLY come into their best taste the next day!! I'm sooo glad I found you! now I'm off to decorate 2doz baby girl cookies with my GORGEOUS lemon cookies!!!
Aw, I'm so happy you're pleased! Thank you so much for the great feedback. Have fun and enjoy!
Hi, I tried your recipe but the dough was dry and crumbly. I don't have a stand mixer. I did try with my hand held mixer but the dough just wouldn't come together. I added more butter and that seemed to do the trick. I'm going to try again tomorrow. I love that they don't spread and I'm planning to do these for a party this weekend. Fingers crossed that I don't struggle with the dough again!
The dough does tend to be on the stiff side, and I think different brands of cocoa or butter could make a quite a bit of difference. Some cocoa's have a higher fat content than others and the same goes for butter. If you run into that problem again, a few drops of heavy cream can bring it right together. Just be sure not to overdo it because then you're back to spread city. Good luck Marie!
I have been searching for this recipe my entire life. Seriously. I was worried when I tasted one immediately after baking. It was dry and pretty much chalky and tasteless. But I've been doing this a long time and they baked so beautifully I knew they just needed some resting time. Next morning they were sweeter, no longer chalky and yummy without any frosting. Sealed them up in some plastics for 3 days til I had time to frost them. Frosted 60 for a party, individually bagged them and after a whole week they are sweet, soft, sturdy... This is my go-to. I can't tell you how pleased I am! Thank you for sharing and whoever says these were bad just needed to be a little patient for the flavor to develop 🙂
Hooray! Thank you so much for the awesome feedback and that is great to know that the flavor changes over time. I almost always bake them one day/decorate another so I didn't even realize that myself. I'm so happy that you were pleased! Thanks again for sharing 🙂
Oh, great! I like the flavor and LOVE the shape of the cookies, but the dry texture out of the oven is daunting! I was already thinking up ways to correct the dryness, but I'll hold off until tomorrow for "final judgement." Best thing about them to me? No spreading means I can load up the trays and spend less time in my hot kitchen.
Yes! I totally hear you on that one. I hope you enjoy them and you know- if they seem a little dry, maybe next time try decreasing the bake time by a few minutes. Good luck and thanks for reading!
I can't wait - I'm going to try your recipe tonight! But just a suggestion for people who complain about dry cookies - how you measure your flour is so important! You can't pack the flour down or just scoop it out of the bag because you will end up with seriuously more flour than you want or think you're measuring! I always fluff up my flour by using a spoon or smaller measuring cup and gently place it in the measuring cup and then level it off. That's the only way to be sure you aren't over-flouring. And never, ever tap the measuring cup on the counter - it just packs down the flour more! It bothers me when I see people rate a recipe low because the outcome was "dry" and it's just that they don't know how to correctly measure flour! Sorry to be on a soapbox!
Oh not at all Carol! I actually really appreciate your comment. And you are so right- there really is a lot to the way you measure. I always measure exactly the same way. Thank you for sharing this useful info!
I'm so excited to try these tomorrow for my daughters birthday. However, I forgot the parchment paper.. Are they possible without? If so, should I spray the baking sheet or no? Thanks!
So I ended up at the store and I got some parchment paper. The cookies turned out fantastic! I do not have a paddle and just used my beaters.. They tended to dough up, so I finally just finished mixing them by hand. They turned out great. Thank you!
Hooray! So happy it worked out for you Eric! Thanks so much for the great feedback 😀
Hey Terri! They are definitely possible without- I just find them so much easier with. I don't think you will need to spray the baking sheet, there's plenty of butter in the cookies already to keep them from sticking. Good luck and enjoy!