I have used this recipe for several  years.  I read through and followed all her detailed instructions except for weighing the flour.  This year I weighed the flour and the difference was amazing in how easily the cookies rolled and shaped.  The cookies are a bit sweet but the kids love them. 

This is my FAVORITE sugar cookie recipe! The dough is so easy to work with. I actually skip the whole chilling process and the cookies come out perfect every time. They really, really keep their shape. I have made letters, numbers, delicate snowflakes, and fancy imprints – this cookie is indestructible. They make the house smell warm and wonderful from the vanilla. And folks LOVE them. Even completely unadorned, they are the perfect, buttery, melt in your mouth texture and delicious.

Hi Rachel,

I’m sorry the recipe didn’t work for you. If you’d like to talk about some issues that may have happened I’d love to chat with you. Send me an email at lisa@thebearfootbaker.com so we can get in touch and solve the issue.

Bear hugs,
Lisa

These cookies spread really bad. If you want nice professional looking cookies, this recipe is not it. 

I’m glad you like it! Have fun baking and decorating Let me know if you have any questions!

Bear hugs,
Lisa

I just had to comment to say this was my first time EVER making cookies from scratch and I had so much fun! This recipe was so easy to follow and the cookies turned out amazing! Thanks so much Lisa!!! 

Hi Tricia,

That is a great question and I plan on doing a tutorial on it one day in the future. Until I make a post you should check out Design Eat and Repeat. My friend Melissa has an amazing tutorial on freezing dough and I’m sure she will answer all of your questions. You can find the post here: https://www.designeatrepeat.com/freeze-sugar-cookie-dough/.

Bear hugs!

Hi Chris,

I’m glad you liked the recipe.

Now to answer your question. I bake my cookies on parchment paper and sometimes I bake them on a Slipat. Either way, I remove the cookies from the oven before the edges start to turn brown.

As soon as I take them out of the oven I remove the parchment paper or Silpat from the pans and carefully place them on a cookie rack to cool. This will help stop the bottoms from turning brown.

Here are my affiliate links for the cookie racks:

Ultra Cuisine: https://amzn.to/31UiUyB
Wilton Cooling Racks- https://amzn.to/3mu5aUL

After years of mediocre sugar cookies I’ve found the one. This recipe was so easy and tastes great! I do have a question. I baked them for 9 minutes on parchment paper (just beginning to brown on the edges) and let them cool on the paper in the baking tray. The top of the cookie was great but by the time I took them off the parchment paper the cookies left an oily residue and didn’t seem done on the bottom. Do you bake yours on parchment paper and do you take them of the tray right away? Thanks!