• About/New Reader
    • Meet Alexis
    • Disclosures/Privacy Policy
  • Recipes
    • Dairy Free
    • Gluten Free
    • Cookies
    • Drinks
    • Sweet Treats
    • Snacks
    • Baking Tips
  • Garden
    • Hibiscus
    • geranium
    • Rose
    • Patio/Container
    • Flower Tips
    • Backyard Inspiration
    • Fall Tips
  • Rheumatoid Arthritis
  • DIY Skin Care
  • DIY Cleaner
  • Explore More Topics
    • DIY
      • Home/Office
    • Chemist Solutions
    • Life/Personal
    • Pregnancy
    • Chocolate
    • Coffee
    • Books
    • health/fitness
    • Weekly Snapshots
    • Seasonal
      • Autumn
      • christmas
      • Halloween
      • Spring
      • Summer
      • New Year’s Eve
↑
  • Meet Alexis
  • Press
  • Contact
  • The E-Book
  • Testimonials
  • Amazon Shop
  • Disclosures/Privacy Policy

Chemistry Cachet

Chemistry Secrets for Healthy Living, Beauty, Gardening & Cleaning

  • About/New Reader
    • Meet Alexis
    • Why We Are Called Chemistry Cachet
    • Disclosures/Privacy Policy
  • Recipes
    • Dairy Free
    • Gluten Free
    • Cookies
    • Drinks
    • Sweet Treats
    • Snacks
    • Baking Tips
  • Garden
    • Garden
    • Insects
    • Lawn
    • Hibiscus
    • geranium
    • Rose
    • Patio/Container
    • Flower Tips
    • Backyard Inspiration
    • Fall Tips
  • Health
  • DIY Skin Care
  • DIY Cleaner
  • Explore More Topics
    • Rheumatoid Arthritis
    • DIY
      • Home/Office
    • Chemist Solutions
    • Life/Personal
    • Pregnancy
    • Chocolate
    • Coffee
    • Books
    • Weekly Snapshots
    • Seasonal
      • Autumn
      • christmas
      • Halloween
      • Spring
      • Summer
      • New Year’s Eve

How to Make Sugar Cookies Turn Out Perfect (The Best Science Tips!)

12.12.16

Share this...
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
Linkedin
Share on email
Email

 

After posting these secret tips to the perfect chocolate chip cookies, many readers have asked how to make sugar cookies turn out perfect?

Sugar cookies are simple to make, but the technique is a delicate situation since you want to be able to cut them out into cute shapes for Christmas, right?

Over the past few years I have studied, researched, and tested some undeniably effective science tips to help you master and troubleshoot sugar cookies!

 How to Make Sugar Cookies Turn Out Perfect

How to Make Sugar Cookies Turn out PERFECT everytime. Sugar cookie baking tips so they don't spread and always look great on chemistrycachet.com

Always use baking powder instead of baking soda.

Most sugar cookie recipes are similar, but they can vary on the leavening agent used. Baking soda is most widely used in cookies since it causes the dough to rise. Baking soda is also very alkaline, so it raises the pH of dough. This allows it to rise slower, keeping the cookie at a uniform thickness. Which is awesome for almost all cookies!

But with cut out sugar cookies, you really don’t want the dough to rise that much. It makes it too puffy. So, baking powder is a better solution. Baking powder contains both baking soda and cream of tartar (powdered acid). This acid-base reaction in baking releases carbon dioxide which helps the cookies stay nice and airy, while rising a little bit. The more baking powder you have in a cookie, the chewier it will be. Cut out sugar cookies need just the right amount to be a little crisp, but still chewy.

I’ll be sharing my favorite recipe soon in the newsletter (dairy-free one tomorrow), so stay tuned for that! I will also have my favorite chemist tip for sugar cookies in the letter 🙂

Use room temperature eggs and almost room temperature butter.

All sugar cookies need eggs and butter to be traditional.  The key to a nice consistency for a cookie is making sure the ingredients mix completely. Cold ingredients don’t mix up as well, making air pockets. This is the reason when you make biscuits or pie dough, it calls for cold butter. You want flaky air pockets throughout. But not with cookies!

One of the reasons I don’t let my butter become completely soft to room temperature, is it will continue to soften as you mix up the dough. I have found that if the butter is too soft while mixing, the sugar cookie dough will spread too much even after chilling the mixed dough. Just a preference for me, but it makes a difference!

Chill the dough and chill again.

The most important thing for cut out sugar cookies is CHILLING the dough after each step. Once you mix the dough, wrap it up in plastic wrap. Refrigerate 30 minutes or so. This is going to keep those sugar cookies from spreading.

After you chill initially, chill again once you roll it out to desired thickness. I place mine on a baking sheet and pop in fridge for 10-20 minutes.

Then, when you cut out the cookies to desired shape, chill again! Just for a few minutes to make sure everything isn’t softened. This is the best way to keep a sugar cookie in the shape you want.

Don’t use much flour.

It may be tempting to flour your rolling pin and surface, but too much flour causes dry dough and cracking. I like to use wax paper or parchment paper when I roll out the dough. If I need to, I will lightly (very lightly) put flour on the pin. Or I will put another piece of wax paper on top of the dough and roll on that.

Another tip is using powdered sugar to dust your rolling pin (like below). Added sweetness without over drying the dough.

How to Make Sugar Cookies Turn Out Perfect (Through Undeniable Science Tips!)

Always slightly under bake.

Most of my readers have said their sugar cookies turn out too crunchy. I always under bake my cookies, even sugar cookies. This is how the middle will stay soft.

You want the middle to be soft, but the edges to be very lightly browned.

Remember, when the cookies cool on a rake completely, the middle will dry too. The cookies will also continue to bake for a few minutes after taking them out of the oven, so it’s best to take them out when they aren’t completely done.

Use good equipment.

This last tip is one of the MOST important tips because equipment can actually effect how the cookies bake.  First, I always use a cookie scoop, like this one. It is the only way to ensure the cookies will be even and bake the same.

Another important part is the baking sheet. I swear by these air baking sheets for almost all cookies. It keeps the bottoms from browning, but will still cook through. When baking with these, you do have to increase bake time by a minute or two since they don’t hold heat as much as darker sheets. I love these baking sheets too because you can fit so many cookies onto them.

Wire racks are also important. Years ago, I used to cool cookies on wax paper since I didn’t have the racks. This makes the cookies collect the moisture underneath instead of it breathing.

Allowing sugar cookies to cool on wire racks for many hours will make sure they firm up just right 🙂

Tomorrow I will be sharing the best dairy-free sugar cookie recipe!

Easy Tips To Make Sugar Cookies Turn Out Perfect (Science Based!)

signature

Follow on Facebook | Bloglovin | Twitter | Instagram | Pinterest | Hometalk

Alexis

Alexis is an investigative chemist sharing her expertise in cleaning, skincare, gardening, and home hacks. She personally tests out products like the best skincare products or home products then shares not only the science behind how it works, but also her personal results. She is the mom of two living in Texas with her husband. Find her on Instagram for fantastic videos, tips, and behind the scenes.

Share this...
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
Linkedin
Share on email
Email

Share this:

  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to print (Opens in new window) Print
  • Click to share on X (Opens in new window) X
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to email a link to a friend (Opens in new window) Email

Filed Under: Baking Tips Tagged With: baking, sugar cookie tips, sugar cookies

Previous article:
« Friday Favorites – Small Town Christmas in Texas!
Next article:
Foolproof Dairy-Free Sugar Cookies Perfect for Cut Outs »

Comments

  1. Pamela says

    December 12, 2016 at 9:21 am

    I LOVE sugar cookies! I am definitely going to have to use your method to make some this weekend. How do you ice them so perfectly?! Mine always look so horrible lol! <3, Pamela Sequins & Sea Breezes

    Reply
    • Alexis says

      December 12, 2016 at 10:25 am

      I hope these tips will come in handy for you! The key to icing is to make your own royal icing. Then just use a bag and tip with it, it works great every time 🙂

      Reply
  2. Kate @ Green Fashionista says

    December 12, 2016 at 11:59 am

    Awesome tips! I can never understand why sometimes my cookies come out amazing, and other times they’re a total flop. Now if only I could have an artist frost and decorate them for me 😛
    Green Fashionista

    Reply
  3. Jo-Anne says

    December 12, 2016 at 2:41 pm

    THEY DO LOOK NICE

    Reply
    • Alexis says

      December 13, 2016 at 6:24 am

      These tips really help!

      Reply
  4. Laurie S says

    December 12, 2016 at 3:27 pm

    Love sugar cookies! (and I love your flask cutter!) Growing up, made with big batches my mom at Christmas. But I realize had been we making them “wrong” – not enough chilling, wrong ingredient temps, overworked the dough, too much flour, baking till completely done, etc. (please don’t cringe) They were still good and a hit with the family, but now we can make them better! I will have to re-examine the recipe!

    Reply
    • Alexis says

      December 13, 2016 at 6:25 am

      We always overworked the dough then used a TON of flour to roll them out when I was a kid. Now we look back and thing wow lol. I hope these tips can help make your delicious cookies even better 🙂

      Reply
  5. emelia says

    December 12, 2016 at 7:21 pm

    WOW! What great tips, so many things I didn’t know. I love that little cookie cutter too…perfect for you!

    Reply
    • Alexis says

      December 13, 2016 at 6:26 am

      When I saw that cookie cutter, I just knew I had to get it 🙂

      Reply
  6. ShootingStarsMag says

    December 12, 2016 at 9:42 pm

    This is fantastic. I’m not the biggest baker, but sugar cookies really DO seem difficult to make – especially when you want to use cookie cutters, etc. Love this. I pinned it!

    -Lauren

    Reply
    • Alexis says

      December 13, 2016 at 6:27 am

      Thanks Lauren! They can get really tricky. So many things you don’t realize can go wrong, but it does make a difference!

      Reply
  7. Rachel G says

    December 13, 2016 at 6:41 pm

    We live in a really hot climate–inside the kitchen is especially hot due to the oven, and lack of air-con, and we have a lot of problems with sugar cookies keeping their shape. Chilling them again after cutting them out makes a lot of sense to me, I’m going to try that next time!

    Reply
    • Alexis says

      December 14, 2016 at 6:32 am

      It gets so hot in Texas, when I bake in the summer I really have to make some chances so the dough doesn’t get too hot. I hope chilling them again after cutting can help you some!

      Reply
  8. Sarah Bell says

    December 13, 2016 at 8:07 pm

    Planning on making some this weekend…will have to pin this for later! Thanks for sharing 🙂

    Sarah Bell
    Trendy & Tidy

    Reply
    • Alexis says

      December 14, 2016 at 6:32 am

      Thanks Sarah, hope you enjoy making some cookies!

      Reply
  9. Jean | DelightfulRepast.com says

    December 13, 2016 at 10:47 pm

    I see you make the thick sugar cookies, Alexis. I always make the thin kind because that is what my mother and grandmother made. But I have a friend who makes the thicker ones, and I love those too! This is fun — getting a chemist’s take on the process! Butter temperature is definitely a huge factor.

    Reply
    • Alexis says

      December 14, 2016 at 6:34 am

      I used to make them thin as well growing up. I like how chewy they are when they are thick, and they have less tendency to burn too. But crispier ones are always good too! Butter temp really is such a big factor and can make or break the cookie 🙂 Thanks Jean!

      Reply
  10. J @ Bless Her Heart Y'all says

    December 14, 2016 at 3:59 pm

    Great tips Alexis! I am guilty of almost all of these. Such a good list of tips for those starting out on their baking adventure. Also – love the cookie cutters! Perfect for your blog! 🙂

    Reply
    • Alexis says

      December 14, 2016 at 4:46 pm

      Thanks girl! I totally had to get those flasks cookie cutters 🙂

      Reply
  11. Lisa says

    December 15, 2016 at 6:42 am

    Great tips! I love the air-filled pans too. I really love your scientific approach to baking.

    Reply
    • Alexis says

      December 15, 2016 at 8:23 am

      Thank you Lisa! I love those pans, they are so great for cookies!

      Reply
  12. Emily @ Martinis & Bikinis says

    December 27, 2016 at 9:13 am

    Good to know to under bake! We’re making some sugar cookies this week so great tips to keep in mind!

    Reply
    • Alexis says

      December 27, 2016 at 7:04 pm

      It makes them so much softer!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome, I'm Alexis!

Chemist, rheumatoid arthritis warrior, wife, mom sharing chemistry secrets for cleaning, skincare, gardening, health, and more!

Monthly Newsletter

Exclusive articles and tips straight to your inbox each month!

Follow

Disclosures

As an Amazon Influencer, I earn from qualifying purchases. Chemistry Cachet is a participant in the Amazon Services LLC Associates Program. Please read more here.

Recent Posts

  • Is Your Scalp (and Hair) pH The Key To Healthy Hair?
  • Full Body Serum That Firms, Hydrates, And Softens Skin
  • Why You Should Switch To Hydroxyapatite Toothpaste

Monthly Newsletter

Exclusive recipes and tips straight to your inbox each month!

Stay In Touch

Categories

Archives

Copyright ©2025, Chemistry Cachet. All Rights Reserved.
Design by Pixel Me Designs
 

Loading Comments...