{"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.","totalDurationSeconds":902,"difficulty":"medium","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: Butter and Both Sugars Into the 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 Until the Colour 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 Dry Ingredients","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 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 Your Shapes","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 Cutouts Onto the Tray","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 Tray 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 Until the Edges Turn Golden","text":"Bake until the edges turn golden brown. Pulling them out pale leaves the brown sugar flavor underdeveloped."}],"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":"2026-08-31T16:41:59.313Z","published":"2026-08-31T16:41:53.393Z","license":"CC BY 4.0. Credit ShowMeStepByStep 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."}