Top 10 Sugar Cookie Questions (and How to Fix Them)

1. How do I stop sugar cookies from spreading?

• Chill dough before baking

• Use a perforated baking mat

• Avoid excess butter or leavening

2. Is my butter too soft?

Butter & Structure

• When butter is creamed with sugar, sugar crystals cut into the butter, creating tiny air pockets → cookies rise slightly and have a lighter texture.

• If you melt butter first, you skip aeration → cookies are denser and chewier. Butter should be slightly firm to touch but not too soft before you add it to your sugar

Butter & Spread

• Butter melts around 32–35 °C .

• If the dough is warm or butter too soft when mixed, it melts fast in the oven → cookies spread too much.

• Chilling the dough slows melting → better shape retention.

3. Why are my sugar cookies tough?

• Overmixing flour develops gluten → tough cookies.

• Mix until just combined.

• Roll dough evenly (¼ inch (6mm) s standard).

4. How do I get soft sugar cookies?

• Don’t overbake — edges should be just set, not browned.

• Store in an airtight container with a slice of bread to retain moisture.

• don't re-mix old dough 

5. What’s the best thickness for cut-out cookies?

• Roll to about ¼ inch (6 mm) for sturdy cookies that keep their shape.

• For softer cookies, roll a little thicker (⅜ inch).

6. Why do my sugar cookies taste bland?

• Increase vanilla or add almond extract, citrus zest, or spices.

• Use high-quality butter for the best flavour.

7. How do I keep cookie dough from sticking when rolling?

• Lightly flour the surface or roll dough between two sheets of parchment paper.

• Chill dough before rolling for easier handling.

• Use metal rolling pin

8. Why do my cookies crack or look uneven?

• Oven too hot or dough too cold.

• Bake at 160–175 °C for more even results.

9. What icing works best for decorating sugar cookies?

• Royal icing → crisp designs, dries hard.

• Fondant → many designs, dries hard.

10. How long do sugar cookies last?

• Plain cookies: up to 4-6 weeks in airtight container.

• Decorated with royal icing: up to 2 weeks.

• Freeze undecorated cookies or dough for up to 3 months.

11. How do I get picture-perfect edges?

• Chill dough after cutting shapes, before baking.

• Use sharp metal cookie cutters (plastic cutters can drag).

• Don’t over-flour — excess flour makes edges rough.