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Easy Sugar Cookie Recipe - The ONLY cookie recipe you will need for the Holidays!!

Best Ever Sugar Cookie Recipe

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My Best Ever Sugar Cookie Recipe is a holiday staple that can be baked into any festive shape you like!

Hi Bold Bakers!

When the holidays roll around, there are certain recipes you need in your back pocket. You know, those recipes you can whip up in a flash and that are fan favorites. My Best Ever Sugar Cookie Recipe is exactly that. Cookies are so much fun to bake around the holidays because they are great for little hands to make and decorate, and you can even give them out as holiday gifts.

Whether you’re decorating cookies for Santa, or just to have with a cup of hot chocolate, these cookies are always my go-to. I break out my holiday cookie cutters and go to town making festive shapes. Then I store them away in an airtight container and I have them to hand when guests drop by.

How To Make My Best Ever Sugar Cookie Recipe

Holiday baking is the kind of baking that gets the whole family involved. So, it’s time to get the kids in the kitchen too, as it’s just a handful of simple ingredients combined in the food processor. After making the dough from my Best Ever Sugar Cookie Recipe, what you’re left with is a play-dough-like cookie dough perfect for rolling out and cutting into fun shapes.

I love classic holiday shapes, but you can use any you like! What makes these my Best Ever Sugar Cookies is that they are truly foolproof to make and decorate. The sugar cookie dough consistently comes out perfect every time and is always so easy to use, never too soft or too hard to work with like the store bought stuff can be.

[ If you want to decorate these cookies to the nines, you need my recipe for royal icing! ]

Do You Have To Make Sugar Cookies In The Food Processor?

If you don’t have a food processor, you can absolutely make these by hand in a large bowl. The reason I use a food processor is because it allows me to bring together the dough in minutes flat.

The most important part, whether you’re using a food processor or making the cookies by hand, is making sure that the butter is properly rubbed into the dry ingredients. By doing this and creating the texture of bread crumbs, you ensure the dough has lots of pockets of butter throughout — which makes for a rich and tender cookie.

Can you substitute the sugar for another sweetener?

If you would like to make my Best Ever Sugar Cookie Recipe sans the sugar, then you are in luck. The sugar in this recipe can be swapped 1:1 for either Swerve sugar alternative or Lakanto granulated sugar. You can also use a 50/50 sugar and Stevia blend. I really like the results I get with regular granulated sugar, but these alternatives to yield a very similar texture and flavor, which is great for those who are wanting to bake with less sugar.

How To Decorate Sugar Cookies

After cutting the cookies into adorable shapes and baking them, you do not have to decorate them. However, if you want to add to the cookies, I suggest accenting the shape of the cookies with my royal icing. In addition to the royal icing you can add sprinkles and little metallic nonpareils.

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Do You Prefer Chewy Or Soft Over Crunchy?

My Best Ever Sugar Cookies recipe results in cookies with a slight crunch! If you’d rather have more of a chew, I have you covered: try my Perfect Chewy Sugar Cookie Recipe. If you rather your sugar cookies soft, give my Soft Sugar Cookie Recipe a go!

Also, have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts, and my best holiday baking tips!

holiday baking, christmas baking

If you like these sugar cookies you’ll love these recipes!

Follow Bigger Bolder Baking on Pinterest for more recipes and ideas!

4.43 from 35 votes
Easy Sugar Cookie Recipe - The ONLY cookie recipe you will need for the Holidays!!
Best Ever Sugar Cookie Recipe
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins

My Best Ever Sugar Cookie Recipe is a holiday staple that can be baked into any festive shape you like!

Course: Dessert
Cuisine: American
Servings: 30 -40 cookies
Author: Gemma Stafford
  • 3/4 cups (6oz/170g) butter, cubes and cold
  • 1 cups (8oz/225g) sugar
  • 2 eggs*
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (12oz/340g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. In a food processor add in the flour, sugar, salt, and baking powder. Stir a little with a spatula

  2. Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs
  3. Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for a few seconds until the dough comes together. Take care not to over mix. If your mix seems dry you can add a tiny bit more egg or milk.  (This dough can also be made by hand by rubbing in the butter into the flour)

  4. Chill the dough for a minimum of 2-3 hours. Preferably chill overnight. Also it can be frozen at this stage for up to 8 weeks. 

  5. Once chilled, roll out some of the dough on a well floured surface to about 1/4-1/8 inch thick. 

  6. Cut out your desired shapes and transfer them to a baking tray lined with parchment. (this is a soft dough so work fast).
  7. Bake at 325°F (160°C) for 18-20 minutes or until a light golden brown. Set aside to cool.

  8. Decorate with royal icing if you wish and store in an airtight container for up to 7 days.

Watch the Recipe Video!

Recipe Notes

*Eggs: To replace eggs in this recipe the best substitute would be condensed milk. Reference my Egg Substitute Chart for the amounts. 



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. wcfujita on December 13, 2018 at 11:38 am

    Gemma, thank you so much for ending my frustration with roll out cookies. I made your sugar cookie recipe just as stated and making sure I didn’t mix too much. Refrigerated the doug for about 3 hours and then rolled it out. The cookie dough is not only easy to mix and roll but also very tasty. My granddaughter and pumped these out in no time. Usually these are our least favorite and I make such a small batch and we still hate to finish. I made your entire recipe and we had them all rolled out, cut out, and decorated in less than an hour. YEAH!! Thanks again.

    • Gemma Stafford on December 14, 2018 at 3:37 am

      Happy dance going on here! I am delighted to hear this, it is so lovely to bake with your granddaughter, she will remember it always.
      Thank you for being in touch, happy Christmas to you and yours,
      Gemma 🙂

  2. Lynned1952 on December 13, 2018 at 10:15 am

    Too much salt!

    • Gemma Stafford on December 14, 2018 at 2:59 am

      Hi there,
      I tend to use slat in my recipes. It is hardly ever strictly necessary, it is a seasoning. You can omit it if you like, it will not affect the recipe, just the flavor.
      I hope you try this recipe, with or without it,
      Gemma 🙂

  3. Laura on December 12, 2018 at 2:14 pm

    How long is the dough good for in the fridge?

    • Gemma Stafford on December 12, 2018 at 3:37 pm

      Hi there, you can keep the dough in the fridge for about 3 days.

  4. Dragonladywaltham on December 11, 2018 at 5:08 pm

    I made this recipe today. I doubled it (for the grandchildren to make) and substituted 1 c. coconut oil and 1/2 c. butter. It was delicious! Best ever. I got the slight coconut essence on a perfectly “crisp bite” cookie I love. You HAVE to try it!!!!

    • Gemma Stafford on December 11, 2018 at 5:19 pm

      Wow, this is Liv, i am so happy to hear that! This is one of my favorites too! Enjoy 😀

  5. Jennie K on December 9, 2018 at 6:03 pm

    Thanks for the recipe! Super easy and delicious!! Perfect for the holidays!!

    • Gemma Stafford on December 10, 2018 at 4:07 am

      Jennie, thank you, I am happy to have you baking with us.
      Happy Christmas to you and yours,
      Gemma 🙂

  6. Yvonne on December 8, 2018 at 3:21 pm

    Can I decorate with crystal sugar before I put it in the oven or would that effect the outcome

    • Gemma Stafford on December 9, 2018 at 3:41 am

      Hi Yvonne,
      yes, a little sprinkle would stay in place I think and look lovely too,
      Gemma 🙂

  7. Angel bhandari on December 7, 2018 at 2:43 am

    Hii Gemma!!
    Cookies are fabuliu but I doesn’t eat eggs so please can you give a egg substitute

    • Gemma Stafford on December 7, 2018 at 4:56 pm

      Hi there! Here’s my egg substitute chart 😀

  8. Ginette Courchesne on December 6, 2018 at 6:38 pm

    Hi Gemma.
    I’ve been watching you for years, and I really appreciate all your recipes and videos.
    Can you tell me how long I can freeze this recipe, and when I need them, how to go about it. Thank you and have a nice Christmas.

    • Gemma Stafford on December 8, 2018 at 2:58 am

      Hi there,
      The beat way to freeze this recipe is in a log, to be sliced and baked as needed. It is a bit more tricky to roll and cut to shapes from frozen. I think this recipe is so quick to whip up that it really should be made fresh if you wish to make shapes. This is true of cookie dough in general, really easy to form a log, using cling wrap, make a few, pop all of them into a freezer bag or box, and use as required. They will defrost really quickly, then slice as you like, and bake,
      Gemma 🙂

  9. Liza Anastacio on December 6, 2018 at 3:23 pm

    Hi what will be the ratio if I use splenda instead of sugar?

    • Gemma Stafford on December 6, 2018 at 4:05 pm

      I dont know about for splends but for swerve or Lakanto sugar it is a 1:1 swap 😀

  10. Tonoa on December 6, 2018 at 10:51 am

    My oven has died. So, I have a hot air oven and a combination oven. Would one of these work to make cookies?

    • Gemma Stafford on December 6, 2018 at 11:45 am

      I think either of those will work for this recipe 😀

  11. Sharon Schroeter on December 6, 2018 at 10:27 am

    Hi Gemma,
    This truly sounds like a perfect recipe! When I make cut out cookies, I roll the dough out on waxed paper, cut the cookies & remove the excess dough. Then put the cookies on a baking sheet & put them in the freezer until the rest are cut out. This way, they are easy to place neatly on the baking sheet & they can all be baked one batch right after another.
    We are having a cupcake decorating party at Church–‘birthday cakes for Jesus’. What frosting do you recommend?
    Thanks so much–your site & recipes are awesome!

    • Gemma Stafford on December 6, 2018 at 10:49 am

      Wow, thank you for the lovely message! What a fun party idea, i would suggest a butter cream frosting. Enjoy!

  12. Jove legaspi on December 6, 2018 at 8:47 am

    What icing did you use for decorating the cookies.

  13. Nicole on December 6, 2018 at 8:42 am

    If making these living in high altitude would there be any tweaks to this?

    • Gemma Stafford on December 6, 2018 at 10:37 am

      Hi there, i might just check them for doneness 5 minutes early 😀

  14. Sidhu on December 6, 2018 at 8:39 am

    Hi after decorating with royal icing as it dries the cookie becomes so soft to avoid that…I really love ur recipies..I’m a great fan of yours…

    • Gemma Stafford on December 6, 2018 at 10:38 am

      Hi there, that should not happen the cookies should be crisp. are you baking them for the full time until slight golden? I’m delighted to hear you like my recipes!

  15. sia on December 5, 2018 at 9:33 pm

    Hi Gemma,
    Was wondering if this recipe can be converted to a chocolate sugar cookie by adding in cocoa powder or subtracting some flour for cocoa powder? If so how much cocoa powder for one batch.

    • Gemma Stafford on December 6, 2018 at 10:46 am

      Hi there, that’s a great idea but i dont know if the ratios will work our for a chocolate cookie. If you give it a try keep me posed!

  16. Cole Preston on December 5, 2018 at 2:40 pm

    Hi! I’d like to make a chocolate version of these cookies (I’m making a sugar cookie house with my bf over the weekend and the contrast would be super cute I think!) Could you tell me how much cocoa powder to use or is there an estimate?
    Alongside this, we really dont like royal icing unfortunately so i’ve been looking for other alternatives for gingerbread house glue, the only thing i was able to find was melted white chocolate, would any other chocolate work also? do you have any recommendations for glue for cookie houses aside royal icing?

    • Gemma Stafford on December 7, 2018 at 3:04 am

      Hi Cole,
      First of all 1 tablespoon of cocoa, to 5 0zs of flour or so will give you the color and flavor, without having to adjust other ingredients.
      You can use aquafaba to make a royal icing, and that will work well for you, google this if you do not know what it is, it is endlessly useful.
      The white chocolate is a good idea, it will do the job for you too, and a 50% cocoa solids would work reasonably well. The beauty of the royal icing is that it hardens as time goes on, really acting like a super glue, this is not so true of the alternatives.
      I hope this helps, I would hate to think of it breaking down. If this is not for eating, you can probably use the egg white! that would be best,
      Gemma 🙂

  17. Noyemi on December 5, 2018 at 1:25 pm

    Hi!! Gemma, my son (6 years old) love baking, I am thinking to make cookies for Christmas but I have a lot of Crisco in my house, can use it instead of butter?? Thank you

    • Gemma Stafford on December 6, 2018 at 4:15 pm

      Hi there! I prefer not to use crisco but if you have it on hand and need to use it up feel free. Happy holidays!

  18. Mayanka on December 1, 2018 at 9:42 pm

    Hi Gemma,
    I work with little kids in the age group of 3-6 years, can I get them to roll out the dough and use cookie cutters to make different shapes.
    Wanted to ask you if they will be able to do this bit by themselves of course with a little help or if you recommend any other cookies which they can do
    Let me know

    Thank you,

    • Gemma Stafford on December 2, 2018 at 5:16 am

      Hi there Mayanka,
      How lovely, such a great thing to do with the little ones. This is the start of a skill for them too, so good teaching!
      Things like granola bars, though perhaps made in little cupcake papers, would be good too ( a selection here for you. This no bake one too ( would be great for them. The other one is the Crazy Cupcakes recipe.
      Simple glazes will also add to the fun (, they love this type of thing, the room will look like a war zone, but the kids will be happy 😉
      Do let us see the results too and we can post them here on the website.
      Allergies are an issue for lots of kids now, that is the only danger I can see.
      Happy baking to you, and the little people,
      Gemma 🙂

  19. Natascha on November 29, 2018 at 1:31 am

    Hi Gemma 🙂
    I just tried these cookies, but I made them with gluten-free flour, as Im allergic, and they turned out great. The dough was very easy to work with, which is not always the case with gluten-free baking.
    I have made a lot your recipes and I’m almost always able to substitute the flour. Thank you for sharing all your amazing recipes with us! 🙂

    Lots of love and merry Christmas from Denmark 🎄

    • Gemma Stafford on November 30, 2018 at 10:53 am

      Wow, I’m delighted to hear that 😀 thank you!

  20. Ruth Braedel on November 28, 2018 at 10:09 pm

    I has a ninja and I’m guessing it has a mode to work to make these cookies. Any chance you know if a ninja can mix like a food processor?

    • Gemma Stafford on November 30, 2018 at 11:06 am

      I dont know about that, i dont see why not though! Just might not be able to fit all the ingredients in.

  21. Vinutha Rao on November 27, 2018 at 10:42 am

    Thank you Gemma!!

    • Gemma Stafford on November 27, 2018 at 4:32 pm

      You’re welcome!

  22. Vinutha Rao on November 26, 2018 at 7:53 am

    Hi Gemma!! Have tried few of your cookie recipes. They turned out well n was washed off in no time. I have a question…can we use wilton cookie press for making these cookies?

    • Gemma Stafford on November 26, 2018 at 4:54 pm

      Yes, you can. Enjoy!

  23. Sarah Jorgensen on November 24, 2018 at 6:04 pm

    Gemma, you are amazing!
    The kids (6 of them) and I made a double batch today.
    They are wonderful, made them about 0.5cm thick.
    They have the wonderful crunch on the edge and soft all over. And as my oldest said “they dont spread out ”
    That’s a 2 thumbs up from a 14 year old girl, who’s favourite cookies are sugar cookies!

    • Gemma Stafford on November 24, 2018 at 6:14 pm

      Great Sarah! I’m thrilled to hear you guys liked them. Thanks for trying them out.


  24. TamLinn on November 19, 2018 at 5:34 am

    Gemma, Do you have a video on this recipe?

    I had the results of someone else that posted on here. It seemed like the dough never came together until I put it on the table and really kneaded it together. I’m making another batch for tonight. I just hope that it works for me since I am relying on this recipe. I’m having a little cookie cutout party with my grandchildren. LMK!

    I’ll be sure to check back to let you know the results!


    • Gemma Stafford on November 19, 2018 at 8:37 am

      Hi there did you make it by hand or in the food processor? It should come together very easily with out kneading. Let me know!

  25. Shayna on November 13, 2018 at 8:02 pm

    Hey Gemma Just clarifying you combine the flour, sugar salt and baking powder into the butter not just the flour and butter. If it is just flour and butter can you please elaborate wear the rest of the dry ingredients come in

    • Gemma Stafford on November 13, 2018 at 8:19 pm

      Hi Shayna,

      Yes add all of the dry ingredients into the food processor first and give them a stir. THEN add in the butter and pulse it until it resembles bread crumbs. Then add eggs.

      Hope this helps,

  26. Alma Gyurcsik on November 10, 2018 at 11:45 am

    Hi Gemma
    I just put together your cut out sugar cookie recipe done in my food processor and the dough never came together. I fluffed the flour, sprinkled it into the measuring cup before adding it to the processor. My butter was cold and in cubes the dough did look like bread crumbs but after I added the eggs and vanilla it never came together as a dough. I did add a couple of spoons full of milk and it came together. What did I do wrong?

    • Gemma Stafford on November 12, 2018 at 7:10 pm

      Huh! Sorry Alma that’s a funny one. It really should have come together when you added the eggs. I don’t believe you did anything wrong. Everyones flour is different and it might just have been something small like small eggs and a little too much flour or something.

      Hope it still worked out well.

  27. Gerardine Anitha on October 29, 2018 at 12:04 pm

    Can I add wheat flour instead of all purpose flour? If so what should my full ingredients be.

    • Gemma Stafford on October 30, 2018 at 6:07 am

      Hi Gerardine,
      Changing the flour and the sugar in this recipe will give you a totally different thing.
      There is a reason that white flour is used in fine baking, it really does give a totally different finish. Try it though, a fine one, like a spelt may work best for you in this recipe,
      Gemma 🙂

  28. Gerardine Anitha on October 29, 2018 at 12:02 pm

    Can I substitute brown sugar instead of white sugar?

    • Gemma Stafford on October 30, 2018 at 6:04 am

      Hi Gerardine,
      Yes, but you will get a different result. /brown sugar tends to be more moist than white, for this recipe you may need less.
      It will also give a caramel type flavor and color. However it is worth a shot!
      Gemma 🙂

  29. Eileen on October 21, 2018 at 5:09 pm

    I think I over processed the dough. Although I kept it in the fridge for a few days, it was still quite sticky, and needed additional flour. But , once I got the right consistency, the end result was a delicious cookie. Looking forward to making your brownie recipe. My college age grandchildren are reaping the rewards of your wonderful recipes.
    Just a note, some how your response to Zulemia, wound up in my e-mail box. Tis a mystery …

    • Gemma Stafford on October 22, 2018 at 3:09 am

      Hi Eileen,
      first of all thank you for this kind review of this recipe. Flour in different places responds to liquids in different ways, and this may have been your issue with the cookie dough. Perhaps a touch more flour next time. How you measure your ingredients will matter too, I take a cup of flour as 5ozs, a heaped cup.
      In relation to the response popping up in your inbox, I am sorry, this should not happen unless you posted a comment on that particular post. I will get the tech guys to resolve this.
      Thank you for being in touch,
      Gemma 🙂

  30. Zuleima on October 19, 2018 at 10:47 am

    Hi, i have a question, can I mix the egg and vainilla in the mixer with the dough ( all togheter) or should I mix it first and then add it to the dough.

    • Gemma Stafford on October 21, 2018 at 1:44 pm

      yes you can mix it in the mixer, thats totally fine. 🙂


      • Zuly_28 on October 28, 2018 at 3:40 pm

        Hi! My cookies came out perfect 😋😋. Super yummy, I did half of the mix. I was wondering if I can substitute white sugar with stevia?

        • Gemma Stafford on October 29, 2018 at 4:17 am

          Hi there,
          I am delighted to hear this, thank you foe letting us know.
          You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake.
          Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
          I hope this is of help,
          Gemma 🙂

          • Zuly_28 on October 29, 2018 at 10:37 am

            Thank you. Soo Truvia will not caramelize. If I use lakanto or truvia, do I have to also use sugar alcohol or it is a substitute?

            Which one is the best for cookies? Youre favorite? 😁😁

            • Gemma Stafford on October 30, 2018 at 5:39 am

              Hi Zuly,
              The jury is out! There is evidence from some bakers that Truvia will caramelize. Others say add brown sugar to help that process. The Truvia website does not help, but it is a different thing to sucrose/fructose. I am having trouble getting definitive answers to this question, but I am on it.
              I am told that it does not/cannot caramelize, then that it does/can.
              We use Lakanto here at BBB and are finding it effective in our bakes, but have not gotten to the end of it. Lakanto/truvia/swerve all contain alcohol sugars for bulk, you would not need to add more.
              I hope this helps a little, we will experiment with this more,
              Gemma 🙂

  31. Eileen on October 6, 2018 at 11:00 am

    Can cookie dough be frozen fro later use. If so, any additional instructions when using frozen dough. I love your wonderful recipesI

    • Gemma Stafford on October 8, 2018 at 6:06 am

      Hi Eileen,
      Yes! most cookie dough freezes really well. I roll it into a sausage shape, in cling wrap, and store these ‘sausages’ in an airtight container. When they come from the freezer they can be sliced, in circles, and baked as soon as they are slightly defrosted. Try it, it is a handy thing.
      Thank you for your kind comment and support,
      Gemma 🙂

  32. Shenika Mary Lewis on July 1, 2018 at 9:49 pm

    Hi Gemma,
    I was watching the video u made with the three ingredient cookies, and I’ll like to know if you can get the same results of the coconut cookies, if using fresh coconut rather than the packaged one.
    Because you know fresh coconut already has milk in it.
    I’ll like to know please

    • Gemma Stafford on July 2, 2018 at 2:15 am

      Hi there,
      I really do not know! Generally here in the US I would use a desiccated/dried coconut flakes. You can dry the flaked coconut too, spread it on a baking tray and bake in a really low oven 120c/240f for about 30 mins, keep it moving on the tray and watch it. This changes the texture and the flavor of the coconut.
      I think you could try it your way, but it will be an experiment, see if it works.
      I am sorry I cannot be sure without trying this myself,
      Gemma 🙂

  33. JulesK on June 9, 2018 at 5:47 am

    HI Gemma. I made these biscuits for my daughters lunch box this week as a surprise. She is dog mad so this recipe was perfect to use with my new dog biscuit shape cutters. I sneaked them into her lunch box and they looked so real, she actually thought I had gone mad. I split the dough and made half chocolate flavour which made them look even more realistic.

    I also baked half the batch while we had dinner that night which made lovely warm biscuits for desert too. Cant wait to make these for Christmas.

    Thanks Gemma. Added you some pictures but they might look out of place with the lovely iced Christmas biscuits!

    • Gemma Stafford on June 10, 2018 at 3:58 am

      Hi Jules,
      Ah! I know what that ‘dog mad’ means, I have my moments, as we all do in my family. Such fun, haha! I bet she did think ‘mom has finally lost it’, lol.
      Thank you for letting me know, and especially about the chocolate flavor, this will hlep others.
      Gemma 🙂

  34. Zofishan on January 21, 2018 at 12:45 am

    Hi gemma do you have video of these cookies can you please tag me and love your recepies 🙂

    • Gemma Stafford on January 21, 2018 at 3:27 am

      Hi there,
      Here on the website I have additional recipes, tips and tricks which have not been on YouTube, and have not been filmed, and this is just one of them. ( this is the three ingredient version of this cookie, and there is a video for this one.
      Thank you for being in touch,
      Gemma 🙂

  35. Jeannie on January 18, 2018 at 8:29 pm

    Can you please make a video on this. Can you use a hand mixer instead of a food proccessor?

    • Gemma Stafford on January 19, 2018 at 4:31 am

      Hi Jeannie,
      You can do this really easily with your fingers!
      Pop all of the ingredients into the bowl, use a table/dinner knife to cut the butter into little pieces, then use your fingers to swiftly rub this into the flour, until it feels like fine breadcrumbs. This is how this recipe was always made, way before there was a food processor, it will work better for you than the hand mixer.
      I hope this is of help to you,
      Gemma 🙂

  36. Helena on December 23, 2017 at 8:45 pm

    Made these before with a different recipe but, i know your recipe will be better then the one i tried

    • Gemma Stafford on December 23, 2017 at 9:09 pm

      I really like this recipe too, Helena.
      And it freezes really well also.

      Happy Christmas,

  37. Nicole Ghandour on December 22, 2017 at 7:15 am

    Hi Gemma
    On Christmas, I want to make some cookies like this one and get them to my family. I also saw your Irish shortbread recipe and it looked easier. I wish you answer these questions:
    1. What is the difference between these 2 cookies is taste. I mean which one is tastier?
    2. most of my cookie recipes fail because they always stick together while baking. So if I wanna make the Irish shortbread cookies, should I leave space? Because in the video you didn’t leave any, and it looked like they stayed the same size and shape ( they didn’t really spread ).
    3. Which recipe do you recommand using. I honestly fell like I would like to try the irish one more but if you think that this one is tastier I will make it
    4. I don’t have cookie cutters, can I cut round shapes with a glass of water?
    5. This is not really a question, I wish you and Kevin and your hole family a merry Christmas and a happy new year.😘😘😘❤❤❤

    • Gemma Stafford on December 22, 2017 at 11:19 am

      Hi there,
      Thank you for your good wishes, and for pointing out that you can use a drinking glass to cut out the cookies, this was always done in the past.
      Shortbread cookies tend to bake in the shape you give them when you cut them out.
      This is a buttery, tender cookie and I think you are right, this will probably suit your need very well. It is a bit richer than the sugar cookie, but I think you will like it,
      Gemma 🙂

  38. huzaifa arif on December 21, 2017 at 8:17 am

    Hi gemma.Just wondering if these sugar cookies are soft or crispy

    • Gemma Stafford on December 21, 2017 at 10:35 am

      Hi there,
      These are a buttery, ‘shor’ cookie, tender, rather than soft,
      Gemma 🙂

  39. Kathie on December 11, 2017 at 8:23 am

    If I wanted to sprinkle sugar on top should I use something other than regular sugar and when would I sprinkle it on

    • Gemma Stafford on December 12, 2017 at 3:10 am

      Good question Kathie,
      You can sprinkle, or sieve on a granulated sugar, or a brown sugar, just before baking, this will alow the sugar to stick to the cookie. You can dunk the warm cookies in powdered sugar too, but I think a sprinkle before baking is a lovely finish,
      Gemma 🙂

    • Mary Podesta on December 18, 2017 at 10:07 pm

      I have made the cookies, I’d like an icing that would be great, However, I don’t have corn syrup for Royal icing. I do have cream cheese. I was looking for a frosting that wouldn’t get hard. Do you recommend anything?

      • Gemma Stafford on December 19, 2017 at 2:08 am

        Hi Mary,
        You can make a really simple frosting for these using just powdered sugar, color if wished and a little warm water or milk, then spread this on your cookies. It will set up, without going hard, but it will have a nice smooth finish. Powdered sugar is very easily flooded, so add the liquids a little at a time, add vanilla to taste, cocoa powder or coffee powder too. I suggest you make up a few little samples to try it, it is great for cupcakes too, or even for larger sponge cakes. We grew up with this!
        Gemma 🙂

  40. Adelina Hernandez on December 10, 2017 at 7:10 am

    Hi Gemma,
    Would it be different if I just use room temp butter and cream it with the sugar?
    I have seen many recipes that say to cream the butter and sugar

    • Gemma Stafford on December 11, 2017 at 3:49 am

      Hi there,
      Yes, and you can do this too, there will be little difference in the result,
      Gemma 🙂

  41. Jesus on December 9, 2017 at 9:14 am

    Hi Gemma I was wondering if this type of cookies can have royal icing on top of them?

    • Gemma Stafford on December 9, 2017 at 9:18 am

      It is yes. These are perfect for decorating.

      Happy Baking!

  42. Sara on December 7, 2017 at 6:12 pm

    How long can I store this dough in the fridge?

  43. Maanasi on December 7, 2017 at 9:19 am

    hi gemma,

    instead of using a food processor can we use a fork to cut the butter into the flour?

    • Gemma Stafford on December 8, 2017 at 4:22 am

      Hi there,
      My Mum never had a food processor, and always mashed the butter into the flour, for cookies and pastry. It is a perfect way to do it.
      Thank you for being with us,
      Gemma 🙂

  44. Pamela on November 30, 2017 at 6:30 am

    Hi Gemma, loved the peanut butter cookies, would they stand up to be 1/2 dipped in chocolate?..for the sugar cookies I don’t have a blender just one of those stick kind that you just push up and I just have to learn how to make icing for decorating…good luck to me…hehe…Thanks

    • Gemma Stafford on November 30, 2017 at 7:04 am

      Hi Pamela,

      For sure dip the peanut butter in chocolate. That will be delicious. I think that stick thing you are talking about should work. also feel free to do it by hand. Either will work 🙂

      Happy Baking!

  45. Monica madan on November 25, 2017 at 7:14 pm

    Hi Gemma… What can be the best substitute for egg in this basic sugar cookies recipe?

    • Gemma Stafford on November 26, 2017 at 3:11 am

      Hi Monica,
      If you do not use flax egg this is a great time to try!
      you add 1 tablespoon of ground flax seeds to 1 tablespoon of water, all to stand at room temperature.
      This is a glutenous mix, a bit like egg, and will bind these cookies well, while adding omega 3 nutrition, so win win!
      Check the egg substitute chart here too (
      I hope this is of help to you,
      Gemma 🙂

  46. Nicole Ghandour on November 24, 2017 at 7:02 am

    Hi Gemma. I commented on your pecan pie recipe but you haven’t replied yet so I decided to retry here, maybe you’ll answer ? In this recipe, should the dough be rolled thick or thin ? Will they rise a bit, and will they flatten? So should I leave some space between the cookies or is it unnecessary ? If yes, how much space should I leave ? I reallllly hope you reply. Love you from Lebanon. ❤😘😘😘

    • Nicole Ghandour on November 24, 2017 at 7:10 am

      Oh sorry I didn’t see that you replied in my previous comment. Do I get notifications whenever you reply? Because I didn’t get any.

    • Gemma Stafford on November 25, 2017 at 10:16 am

      Hi Nicole,
      Yes, as you can imagine I have to respond when I can to queries and comments,lots to be done here on BBB.
      You always need to leave space for cookies. These tend to bake flat. It is important to chill the dough, after mixing, and if you wish you can chill again before baking. They may puff slightly, but chilling helps these to hold their shape,
      Gemma 🙂

      • Nicole Ghandour on November 25, 2017 at 11:48 pm

        Thank you so much❤

  47. Rebecca on November 23, 2017 at 1:57 am

    Wonderful recipe

    • Gemma Stafford on November 23, 2017 at 3:42 pm

      Thank you so much 🙂


  48. Huda.aan on November 21, 2017 at 1:11 pm

    Hi Gemma,

    Are you going to videotape this recipe? I really feel comfortable when I see you doing the recipe and I really follow your steps step by step. Watching videos ( i mean your recipes) showed me how to mix or ster my ingredients in the correct way. Off course that made me better and my cooking started to be better and better.
    I can’t wait to see this recipe online.
    Thank you

    • Gemma Stafford on November 23, 2017 at 8:55 pm


      I actually don’t have a video for this. I added a lot of Christmas recipes to the site that have no video just so people have lots of recipes for the holidays.

      Really glad you like my recipes,

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