I'm Judit, owner, and designer at The Sweet Designs Shoppe. Welcome to my blog, where you will find a permanent home for everything cookie decorating. From recipes to tips, color palettes, and packaging ideas to shopping, packaging, and must-haves. I cannot wait to share my knowledge with you.
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Hello there! I’m thrilled to share my personal signature sugar cookie recipe with you. While some may be anticipating grandiose claims such as “This is the best recipe you’ll ever find!”, “This always turns out perfectly,” or “There’s no spreading,” my recipe is unique in that it has been tailored to suit the tastes of my loved ones. I’ve been utilizing this Lemon Roll-Out Sugar recipe for 6 years, and after continuous modifications, I’ve settled on this specific version. It works best for me because I have complete control over the spreading, and it has become my go-to recipe. Although I have experimented with other recipes, I always return to this one because it holds a special place in my heart, and my family prefers it since it has been a part of our tradition for as long as I’ve been making cookies.
I love to pair this roll-out sugar cookie recipe with my royal icing recipe.
Cream cheese: Is one of my favorite ingredients for roll-out cookies. It adds a hint of tanginess and richness to the cookie dough. Keep in mind to not let it reach room temperature.
Butter: I use brand-name butter cut into squares and keep it cool before using it to prevent spreading. Once I’m ready to use it, I wait until it reaches a soft consistency, but I don’t let it reach room temperature.
Eggs: To ensure consistent results, large eggs are a standard size, so using them helps maintain consistency in the recipe’s proportions and moisture content. I use two egg yolks because they have more fat, and a higher fat content adds moisture and tenderness to my cookie. The fat in egg yolks helps emulsify the ingredients in the dough. Also, using only egg yolks reduces the protein content in the recipe, resulting in a softer and moister cookie.
Cornstarch: It can help absorb some excess moisture from other ingredients, resulting in less spreading during baking. Also, when granulated sugar is combined with cornstarch, the dough is less likely to absorb excess moisture from the surrounding environment, reducing spreading.
Flour: I prefer King Arthur’s All-Purpose Flour as my primary flour choice due to its consistent quality and reliability. This flour has a protein content of approximately 11.7%, which is higher than other all-purpose flour. The added protein provides stability and structure to your roll-out cookie dough, resulting in better shape retention during baking and less spreading. Additionally, the protein content of flour has an impact on the texture of baked goods. In general, higher protein content results in a slightly chewier texture.
Confectioners’ sugar: It helps control moisture, provides stability to the dough, and gives your cookies the perfect texture and appearance. Plus, it helps prevent the cookies from spreading too much during baking, so you get perfectly shaped treats every time.
Here are some tips that, as a non-baker, I didn’t know when I started baking cookies in 2012.
Creaming Butter: Creaming the butter, cream cheese, and sugar for the perfect cookie is crucial. The air pockets expand during baking, resulting in a softer and more delicate texture. This process also establishes a stable structure in the dough. As the sugar crystals dissolve and mix with the fat, they trap air and create a semi-solid matrix that supports the cookies while baking. Consequently, they hold their shape and don’t spread excessively.
At first, I was puzzled by the term “room temperature” when trying out new recipes. However, after experimentation, I learned that slightly warmer cream cheese and butter make for a much smoother spread.
I used to roll out my dough to a thickness of 3/8“, but I’ve discovered that it tends to spread out too much during baking. Therefore, I have decided to go with a 5/16” thickness instead.
To prevent the dough from sticking to the rolling pin, I suggest using powdered sugar or plastic wrap instead of flour, which can dry the dough and make the cookies too hard.
To minimize the number of scraps, I recommend cutting shapes as close together as possible, maybe cutting minis if you have big spaces. Additionally, I’ve learned that the more I roll out my dough, the more the cookies spread. So, it’s best to avoid kneading the scraps when re-rolling them and try not to handle them too much since the warmth from your hands may cause the dough to spread more during baking.
I like using almost frozen dough to cut out precise shapes and avoid spreading. I even pop the dough back in the freezer when I re-roll it for consistency. And let me tell you, using Chua mats has made a huge difference in my baked cookies. My cookies come out with a delightful texture on the bottom and barely any spreading.
Lastly, as soon as my cookies come out of the oven, I use a fondant smoother to flatten the surface and cover them with a sheet lid to trap the moisture. I learned this last trick from Casy.
Welcome to a burst of citrusy sunshine! Our Lemon Roll-Out Sugar Cookies are the perfect blend of sweet and zesty, with a soft and tender texture that melts in your mouth. These delightful cookies are a breeze and even more fun to decorate. Brighten up your day with this tangy twist on a classic favorite – a recipe sure to add sunshine to your baking adventures!