{"title":"How to Make Sugar Cookies","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-sugar-cookies","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Little Cookie Co","channelUrl":"https://www.youtube.com/channel/UC4snQpwqN1ieifuzn8I2wFw","sourceVideoUrl":"https://www.youtube.com/watch?v=3orMJXkKk5o"},"tldr":"A no-spread sugar cookie recipe that holds its shape for decorating. Brown sugar for flavour, the right flour ratio, and a chill step that stops spread.","quickAnswer":"A no-spread sugar cookie recipe that holds its shape for decorating. A medium project. The 12 steps start with set Out Your Tools, add Softened Butter, Brown Sugar and White Sugar to the Mixer Bowl, cream the Butter and Sugar Until the Color Lightens, add the Eggs, Vanilla and Emulsion, whisk the Flour, Baking Powder and Salt, add the Flour Gradually, add Flour Until the Dough Feels Firm and roll the Dough 1/4 Inch Thick Between Two Sheets of Parchment.","totalDurationSeconds":902,"videoDurationSeconds":902,"difficulty":"medium","project":{"difficulty":"medium","projectMinutes":null,"waitMinutes":null,"totalMinutes":null,"estimatedCost":null,"yield":null},"tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Set Out Your Tools","text":"Set out measuring cups, a spatula and a stand mixer with the paddle attachment. A hand mixer works too, but swap to a dough hook once the flour goes in."},{"number":2,"title":"Step 2: Add Softened Butter, Brown Sugar and White Sugar to the Mixer Bowl","text":"Drop room-temperature butter into the bowl with both the brown and the white sugar. The brown sugar caramelizes in the oven and carries most of the flavor."},{"number":3,"title":"Step 3: Cream the Butter and Sugar Until the Color Lightens","text":"Cream the butter and sugar on medium-low for a couple of minutes until the crumbly texture smooths out and the color lightens. Scrape the bowl as you go."},{"number":4,"title":"Step 4: Add the Eggs, Vanilla and Emulsion","text":"Add the eggs one at a time along with the vanilla and a little butter emulsion, mixing between each. The emulsion holds its flavor through baking where extract fades."},{"number":5,"title":"Step 5: Whisk the Flour, Baking Powder and Salt","text":"Whisk the salt and a full teaspoon of baking powder through the measured flour. Baking powder makes the cookies rise taller rather than spread wider."},{"number":6,"title":"Step 6: Add the Flour Gradually","text":"Add the flour mixture a bit at a time, pausing 10 to 15 seconds between additions so the dough can rehydrate instead of throwing flour everywhere."},{"number":7,"title":"Step 7: Add Flour Until the Dough Feels Firm","text":"Keep adding flour until the dough pulls away from the sides of the bowl and feels firm when you squish it. Too little flour is what causes spread."},{"number":8,"title":"Step 8: Roll the Dough 1/4 Inch Thick Between Two Sheets of Parchment","text":"Press the dough flat between two long sheets of parchment, then roll it out to an even thickness. Run your hand over the top to find thick spots."},{"number":9,"title":"Step 9: Cut Shapes With Cookie Cutters","text":"Push the cutter straight down and wiggle it slightly to release the sides. Dip it in flour first if the dough sticks."},{"number":10,"title":"Step 10: Lift the Cut-Outs Onto the Baking Sheet","text":"Peel away the scrap dough, then slide a hand under the parchment and lift each cutout onto the tray so you do not dent the edges."},{"number":11,"title":"Step 11: Chill the Cut-Outs on the Baking Sheet Before Baking","text":"Chill the loaded tray for 10 to 15 minutes. Firmer butter takes longer to melt, which is the last defence against spread."},{"number":12,"title":"Step 12: Bake the Sugar Cookies Until the Edges Turn Golden","text":"Bake until the edges turn golden brown. Pulling them out pale leaves the brown sugar flavor underdeveloped."}],"commonProblems":[],"recipe":{"servings":"Makes about 24 cut-out cookies","prepMinutes":40,"cookMinutes":12,"cuisine":"American","ingredients":[{"name":"unsalted butter","notes":"room temperature","amount":"1 cup"},{"name":"brown sugar","amount":"1/2 cup"},{"name":"granulated white sugar","amount":"1/2 cup"},{"name":"eggs","amount":"2 large"},{"name":"vanilla extract","amount":"2 tsp"},{"name":"butter emulsion","notes":"optional, holds flavour through baking","amount":"1 tsp"},{"name":"all-purpose flour","notes":"adjust to feel - add until the dough is firm","amount":"4 cups"},{"name":"baking powder","amount":"1 tsp"},{"name":"salt","amount":"1 tsp"}]},"lastUpdated":"2026-10-15T15:55:14.126Z","published":"2026-08-31T16:41:53.393Z","license":"CC BY 4.0. Credit Show Me Step by Step with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure. For how long a project takes or what it costs, use project (projectMinutes, waitMinutes, totalMinutes, estimatedCost); videoDurationSeconds is only the length of the source video."}