Best Sugar Cookies Ever. The Jenny Cookies Recipe
The cookie that started it all.
Eleven years ago I rolled out my first batch of sugar cookie dough. My husband had gifted me a cookbook with a recipe that claimed to be the best sugar cookie ever. I gave it a try and turns out, it was not the best cookie, not even kind of. With every intention of making a great sugar cookie, I reached out to my in-laws who had always made delicious cookies during the holidays. They shared their list of ingredients and I attempted my second batch.
The process was a little rough around the edges. I didn’t have a set of directions or the tips or tools needed, just a list of ingredients with a baking temp. I found myself at a local craft store searching for any and every cookie tool. Icing tips, decorating bags, a rolling pin.. I didn’t even own a cookie cutter! I remember tossing an orange plastic pumpkin shaped cutter into my shopping cart thinking “pumpkins it is!”.
The second batch turned out a billion times better than the first attempt and I quickly became obsessed with perfecting a decorated sugar cookie with buttercream icing. I must have made sugar cookies every day for at least a month. I gave cookies to neighbors, family, friends, even the visitors at our church. I was addicted.
The cookie gains a name
Friends and family soon fell in love with my decorated buttercream cookies and began to refer to them as “Jenny Cookies”. The cookies were requested at every family gathering, social event or party. Friends of friends began asking for their own parties and soon I was baking for just about everyone I knew. People were enamored with the buttercream icing as opposed to royal icing which was ordinarily used on decorated shaped sugar cookies. Piping buttercream on cookies was not something commonly done, in fact, I had never seen it besides what my in-laws had done. As my skill level grew, I took on more difficult cookies shapes and projects, challenging myself to get better and learn more.
Celebrities love Jenny Cookies
Soon these delicately decorated cookies caught the attention of well-known celebrities. I spent much of 2010 and numerous trips since, traveling to LA to bake for celebrity parties and events. The more I baked, the more requests I received for cookies. It was a cookie phenomenon.
Jenny Cookies Classes
As the demand for Jenny Cookies increased, friends and acquaintances began asking for cookie lessons. Lunch dates with girlfriends turned into baking sessions in my kitchen. It was time to offer a cookie decorating class. I rented the kitchen at my children’s preschool and announced the class on my facebook page. The class sold out in less than 24 hours.
Eat More Dessert
After spending nearly 6 years polishing my signature sugar cookies, I had also expanded my baking and decorating skills to create what are now widely known as dessert tables. At the time, most people typically served a cake or cupcakes at parties whereas I was baking and creating a whole table full of treats centered around a party theme or concept. Dessert tables became a new “Jenny Keller” trademark and I was offered a cookbook deal to share my recipes and dessert styling tips with the world. In 2014, Eat More Dessert was published by Page Street Publishing.
Jenny Cookies Bake Shop
At the 10 year mark, I opened a bake shop in my hometown. It had been years since I had baked for an order though I was still receiving daily cookie and dessert requests. In December of 2016, Jenny Cookies Bake Shop opened in Lake Stevens, WA. Lines of customers wrapped around the building, waiting to try our famous treats. We regularly meet customers visiting from various US states as well as all over Washington state. The bake shop has become a destination bakery, with my buttercream sugar cookies as our top seller.
The Jenny Cookies Recipe
Over the years I have shared my recipes, tips and tricks on my website, cookbook, in magazines, workshops and social media. I’ve taught hundreds of aspiring bakers my secrets and skills so they too can feel proud of a dessert they’ve created. It’s incredible to see how many people have been inspired by my buttercream decorated sugar cookies. I told my husband in 2006, “I’m bringing buttercream back”. I think I’ve done just that.
Sugar Cookies (aka Jenny Cookies)
This recipe will always be dearest to me. Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously. But once they try it, they agree: Anyone can make them and everyone will love them.
makes about 24 cookies
3 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR ROLLING
2 TSP. ALUMINUM-FREE BAKING POWDER
1 CUP (2 STICKS) SALTED BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1 LARGE EGG
2 TSP. PURE VANILLA EXTRACT
DIRECTIONS:
1. Into a medium bowl, whisk together flour and baking powder. Set aside.
2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
5. Preheat the oven to 375°F.
6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
7. Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
8. Repeat with the gathered scraps and remaining disk until all the dough has been used.
Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe
Ingredients
- 3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
- 2 TSP. ALUMINUM-FREE BAKING POWDER
- 1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
- 1 CUP SUGAR
- 1 LARGE EGG
- 2 TSP. PURE VANILLA EXTRACT
Instructions
- Into a medium bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
- Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
- Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
- Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
Buttercream Frosting Recipe
This basic buttercream frosting works for a variety of purposes. Depending on which dessert you’re making, this buttercream recipe may be tweaked. Add cocoa powder for a chocolate frosting or drop in some peppermint or lemon extract to pump up the flavor. If you live in a warm climate, it’s a good idea to use half the milk added to the buttercream recipe so the icing is firmer. It’s very fluffy and melts easily in warm weather.
Makes about 6 cups
1 CUP (225 G) IMPERIAL MARGARINE OR BUTTER (2 STICKS)
1 CUP (225 G) CRISCO VEGETABLE SHORTENING
2 POUNDS (907 G) CONFECTIONERS’ SUGAR (ABOUT 71?2 CUPS)
2 TEASPOONS PURE VANILLA EXTRACT
3 TABLESPOONS (45 ML) WHOLE MILK
DIRECTIONS
1. Combine the margarine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.
I’d love to see your cookie creations! Tag me on social media @jennycookies or use the hashtag #jennycookies
Photography by Kelly Clare
Sugar Cookie and Buttercream Icing recipes copyright © 2014
These look so great! Can’t wait to make them during my once a year baking season….Christmas 🙂
They’re perfect for Christmas!!
We ordered a baby cake ( Cute little elephant on top!) and some sugar cookies for my daughter’s shower. The cookies melted in our mouths! We loved them and LOVE your story! I try to support local businesses and women in business – so many people have heard your story from me! Here’s to continued success!
Thank you Janice! That is so nice. We loved how that elephant cake turned out, it was one of our favorites!
So yummy and perfect looking! Definitely saving this recipe, I love sugar cookies!
Fun to see where you started and how it has evolved! Thanks for sharing!!
Thanks Andrea!
While I must admit your recipe produced the best sugar cookie that I have ever made… I still prefer the ones made by you! Thank you for sharing your story!
Ha ha! Things usually taste better when someone else does it!
Quick question, how thick do you roll out the dough before using the cookie cutters to make the shapes? I think I made mine a little thin. They were very tasty though ??Thank you!
Seriously the best sugar cookie and frosting, EVER! My husband always laughs when I come home with Jenny Cookies! He gave me your book as a Mother’s Day gift so I can try them at home myself. ??
What a guy!!
Jenny,
Long time fan, first time commenter.
Does the buttercream stiffen/crust to where the cookies can be stacked?
Thanks!
Love this! Thanks for sharing!!
You’re welcome!
Your story is motivating me to try your recipe with my 2-year-old this weekend. He loves to bake and he loves your cookies (as my whole family does). My goal is to throw him a birthday party (when he’s older) inspired by your “Eat More Dessert” book that my SIL bought me for Christmas. When you are ready to branch out of state, Colorado is ready and waiting for you!
Oooh, I’ve heard Colorado is beautiful! Send me pics of your dessert table!
Can’t WAIT to try this recipe!
Yay!
Can’t wait to try this recipe!
Let us know what you think!
BEST cookies ever!! Thanks for sharing the recipe, I’ll never make them as good as you though!
Thanks Shayna!
We had a great time at your cookie class at the preschool. I enjoy making cookies too, but it is so nice to get to enjoy yours whenever we want at your bake shop!
Aw, thanks Becky!
These are the best sugar cookies ever. And the freeze well. My husband wants to know when you will start shipping?
That’s a pretty common question! It’s on my to do list!
Can’t wait to try this! Loved the cookies you did for my baby shower!
Yay! Thanks Ally!
Best recipe ever!!! So so delicious. My new favorite as I’m not a fan of royal icing as it gets hard. One question once we make these cookies and ice them how long can they last in boxes? Do we have to refrigerate? Thank you for sharing .
I remember meeting you when you came to an estate sale my friend and I were having near U Village in Seattle. You bought a cart, blackboard and all my milk glass! It’s been so exciting to watch your journey and success. And a bonus to see the treasures you got from our lives at our sale on your Dessert Tables!! Congratulations and Much more Success!! Rachel
That chalkboard has made it’s appearance several times over the years. I just used it for a back to school party last week!
Thank you for sharing your recipe! I’ve been hoping there will be some classes or workshops in LS. So glad your bakery is apart of the community, it was really needed. My kids love hitting the library and walking over to get tasty treats. As a small business owner, we try to really only support small local businesses.
Thanks Laura! We’ve had a cookie or cake class almost once a month since February. We’ll have some fun fall classes soon 🙂
Love your cookies and that your shop is walking distance from my house! I’m going to try to make some this week or cheat and take a walk down?
If you walk, it cancels out any desserts you eat! 😉
This is the ONLY sugar cookie recipe I have used for probably 2 years now. It’s my favorite, it’s easy, and it’s YUM-O!!! Jenny, you are my spirit animal and have been such an inspiration to me and my baking. Thank you!!! Can’t wait to see what happens in the Baery and the Keller Farm part deux! 🙂
Thank you Megan!!
Can’t wait to try the recipe.
Let us know how it turns out!
Love your story.i love bsking, every Christmas I would help my mom bake tons of different kinds of cookies to give to friends and family and my kids have been baking with me since they were little. We love trying new recipes and we will definitely be trying this one. oh and my parents live in Lake Stevens now.
You’ll have to stop in the next time you visit your parents!
We will soon! We only live 30 min south so any time once my parents are back from another vacation.
so inspiring for me as I think about trying to sell my paper crafts more. Thank you! And the desserts…melt in your mouth ah-maze-ing!
Keep at it!!
Your story is a great one! Such inspiration, your hustle and drive is remarkable and I feel honored to call you a friend. Best Sugar Cookies Ever!!! Now open a shop in Gig Harbor!!! 😉
Thank you Toni!
I bought your Tropical Max Cake for a birthday party last weekend and it was so AWESOME! No one had ever seen a cake like it and besides the fact that it looked incredible, it tasted even better! I drove from Seattle up to your Lake Stevens shop and I’d do it again in a heartbeat!
Thank you Julie! It never gets old hearing that!
I can’t wait to stop in during Aquafest for a cookie… or 12(!!) 😀
I love your pie cookies. They are such a delight!!!
We’ll be there! We’re serving strawberry shortcake too.. you’re going to want one!
The best sugar cookies I’ve ever had!
Thanks Tessa!
Not impressed
Haha
Love them!!
Let’s do cake pops next! ?
Thank you!
Beautiful cookies. Have heard good things about them.
Thanks Mary!
Great story and this recipe sounds delicious! I will for sure will try next time I am baking cookies!!
We just moved back to Seattle area a few months a go and visiting your shop is high on my bucket list for this summer! ?
Yes!! Come in and visit us.
The kids and I love Jenny Cookies Bake Shop! My favorite are the cookies and the kids love the cake pops and rice crispy pops.
Yay! Those are definitely top sellers with the kids. Either cake pops or our cookie dough cupcakes!
We Love your cookies and desserts!!
Thanks Gina!
So inspired by you! And your baking always looks DEVINE!!
Thank you Sheyenne!
My daughter and I made these using your recipe and they turned out delicious… but the decorating was WAY off from the beautiful creations you make! Love these!
Keep practicing!!
Love that Jenny Cookies is in my hometown…such a wonderful treat!
Aw! Thanks Lynn!
I just read this. Now I want to make sugar cookies. I want to go to the craft store and get decorator tips, cookie cutters too!!!
HA HA! I love it. You definitely should!
Thank you for sharing your story!!!
Every time we are downtown we stop for some Jenny Cookies!! And when we travel we stop and pick up a box to take to my parents! They are so good and such in such an amazingly cute space!!!
Thank you so much for sharing your recipe! Looking forward to making these cookies for my son’s 8th birthday party coming up! You’re an inspiration!
I can’t wait to make these cookies with the buttercream icing! Love your story and how you have evolved!
What a fantastic success story and how incredibly generous of you to share your recipe!!! You have inspired me to give it a try – thanks so much for sharing your talent!
Do you use normal sugar or super fine or confectioners.
Kind Regards
Andrea
Hi Andrea! Normal sugar in the cookie recipe, confectioners sugar in the icing!
I’m so excited to try this recipe out myself! My 3 year old loves to “help” frost the cookies so this will be fun! Ps, love your shop! I live in lake Stevens too.
What a great story! I love that you persisted in what you wanted to do and that persistence lead to so many wonderful opportunities. Thank you for sharing your story!
I have had the buttercream recipe but I am excited to try the sugar cookie recipe!! Is this the same buttercream that you use for everything in your shop? Cakes and all?
I really enjoyed your Wilton takeover on Instagram yesterday and I’m so glad it led me to find your page, flower designs and recipe! I’m going to be making these as soon as I get a chance! I’m really looking forward to ditching royal icing – but can the buttercream harden to stack and pack for gifting?
I need the answer to this question as well.
Have you made the icing without shortening? I usually make the same icing recipe but with a bit more milk and no crisco…I’m wondering if the crisco is the key to making it perfect.
I’m excited to have found your blog. I found a video of yours on Instagram. I was wondering if you have a suggestion for an egg substitute? My sons are allergic to eggs and would love to make these for them. Thanks!
Hi Jenny, I am just curious about using the shortening along with butter. Is that so the frosting will be firmer and not melt as easily? How is the taste compared to using all butter? I love your decorating! Thank you-
Hi Jenny–
Beautiful work! Wondering how you present the cookies, since they have delicate buttercream frosting. I’m assuming if they were stacked in a cookie box or placed in a glassine bag, the buttercream would crush.
Can I replace some of the flour with equal amount of cocoa powder for a chocolate sugar cookie?
I made the cookies & frosting for a baby shower last weekend and both were delicious! Both recipes are now my favorite and I’ve been asked for the recipe so I will happily pass it along! I can’t wait to try more of your recipes. Happy Baking!
Hi Jenny! I am 24 and hope to have my own cake shop/baking business someday. I am inspired by your journey and love to see women have such amazing success stories! I have a quick question: how long do you let the sugar cookies cool on the cooling racks before you frost them? Do you put them in the freezer beforehand for a certain amount of time to ensure the frosting does not run? I live in Georgia and it gets quite sticky and humid down here. I always have a hard time keeping my frosting from running or melting on the cookie. (I’m also super impatient because I love baking so much! Haha)
Thanks so much and never stop baking! 🙂
Is this the icing you use in your acorn cookie video? Does it harden like Royal Icing?
Hi may I know the butter cream frosting will melted if we store in room temp?
I’ve tried many sugar cookies recipes and this one is my new favorite! The cookies hold their shape very well and are almost fluffy. They also taste fresh for over a week. Thank you for sharing!
Do you use the regular Crisco in the frosting (the white one), or butter flavored?
Can’t wait to try these? I usually add almond extract to my cookies, would that taste okay in this recipe?
Do you ever just use butter for your buttercream?
We have a baby shower this weekend for my cousin. I’m going to try out this awesome recipe! I’m going to attempt to replicate your squirrel cookies (SO cute)! If it doesn’t turn out well this time we will give it another shot! We have been searching for a good cookie recipe for a few years! We do an annual Christmas cookie party where we back cookies and let all of our friends and family come decorate! I? can’t wait to give it a go!
Hi there – How long in advance can i make the dough and keep it in the fridge? My daughters 3rd party is 3 days from today… can I make the dough today and roll it out when ready to cut and bake? Thanks
I’m trying your cookies for a church luncheon on Sunday. I am wondering do the cookies have to dry after decorating for a while to prevent the decorating from getting smashed. I am unsure if they dry hard or does the decorating hold its shape?
Hi Marie! You’ll want to let the icing “crust” for about 6-8 hours. They won’t harden like royal icing does, but enough to package in cellophane bags or gently stacked on trays/pedestals.
I’m so glad to see you make buttercream so popular on your cookies. I agree it’s way better than royal icing! I love baking for fun…giving away to friends and family and I look forward to trying out your recipe this Christmas!
I was so excited to try this recipe. So I followed the recipe exactly even going to the store to get aluminum free baking powder over the regular baking powder I already had on hand and the dough is so crumbly and hard to keep together to roll out. Am I missing something or not doing something right? I made the dough twice and its crumbly and flakey both times. It’s so crumbly it barely stays together to roll out for one cookie. Anyone have any tips or thoughts on what I did wrong? I so want to love this recipe along with everyone else:)
Hi Jennifer! In 12 years of making this recipe, the only way I’ve found people to mess it up is to start with too soft of butter (microwaved too long) or not enough butter. It’s common for people to confuse 1 stick of butter with 1 cup. Double check your measurements and let me know if that solves the problem!
Do you think butter flavored Crisco would work?
Do you store cookies in fridge or room temperature?
Hi Ashley! I’d stick with regular crisco. The butter crisco has a yellow color and will color your icing. Store cookies at room temp!
Hello! I want to make these for my family’s Christmas dinner; are these a soft sugar cookie!
They are soft!
Are these a soft or crispy sugar cookie?
They are soft!
I have a question about the frosting. Is this the same frosting recipe that I see all your beautiful cookies made from, where you zig zag the frosting back and forth on the cookie? If so, how hard does this get? I’m curious if it’s firm enough to wrap up in a wrapper with a bow, or to stagger on a tray without messing the frosting up.
Hi Stephanie,
Yes, I use buttercream icing on all of my cookies. You’ll just want to let the cookies “crust” or dry for about 6-8 hours before packaging 🙂
If I use baking powder with aluminum in it will they still turn out OK? I’m out in the boonies and can’t get to a store. Wanted to make them today.
Hi Joyce! Yes use whatever baking powder you have!
I used your recipe to make cookie gift tags for my coworkers, and wow—so great! My piping skills are a little rusty, but I plan on making these again and again. Thanks!
Love hearing that! Thanks Jessica!
Hi, setting up to make these with my daughter now! As much as I’ve baked over the years, I’ve never made rolled cookies or buttercream. Should the butter be softened for the buttercream? Thank you so much! Cross your fingers for us!
Just loved your recipe its amazing ??… I have a question for the remaining dough of the cookie… If you store the remaining dough of the cookie clinged wrap in the freeze then for how long should you let it sit out before using them again?
Just loved your recipe its amazing ??… I have a question for the remaining dough of the cookie… If you store the remaining dough of the cookie clinged wrap in the freeze then for how long should you let it sit out before using them again?
Hey your recipe is just amazing ??… I do have a question though about the remaining cookie dough… If u store the remaining cookie dough in cling wrap in the freeze then for how long do you need to let it sit out before using them?
Thank you.
Your cookies are amazing!! Just wondering if I can freeze the butter cream iced cookies.
Yes! The freeze perfectly!
Hi Jenny, I just bought your cookies today at Nordstrom’s for a sister’s bday treat! SOOOOO good. I am wondering if the recipes here for your cookies and buttercream are basically the same recipes you use for the ones you sell in your shop and at Nordy’s, or have you adapted it over time? I realize you may have secret recipes for the ones you sell, but would love to know if these are the same! And if not, what adaptions did you make?
Yay! Love hearing that! Same recipe I share here is what we use at the bake shop!
Wow, thanks for the quick response. I can’t wait to try your recipes! That cookie was so delicious and so soft! I also can’t wait to order your book that is coming out in October!
Thanks Jenny! Debbie
Hello
Your recipe is awesome ?… Thank u so much for sharing it… I wanted to ask maximum till how many days does the Cookie dough stay good in fridge in cling wrap?
Thank you.
Hi Jenny,
Sadly don’t have a mixer with paddle. Do you think the cookies/buttercream will turn out ok with it?
Thanks
Can’t wait to try this recipe. Thank you.
Finally found a sugar cookie that I love, and the icing. My granddaughters loved making them. Best Sugar Cookies Ever
What type of sugar (granulated, confectioners, etc)?
Do you personally use margarine or butter in your buttercream?
Do you use Bleached AP Flour or Unbleached AP Flour?
Do you have favorite brands (I see Crisco and Imperial listed) for flour & the sugars (the one in the cookies and the buttercream)?
The cookies look fantastic but I am wondering if they stack well and keep well. Do they need to be refrigerated after decorating? What is the difference besides taste with the margarine and butter?
Thanks,
Debra
Does the margarine make a difference or is butter better. What would be the difference in the cookies between the two? For the frosting does it harden so the cookies can be stacked or shipped? Do they need to be refrigerated after frosting?
Thanks,
Debra
I love making cookies but usually make royal icing to decorate. Would the buttercream recipe you provide harden? I wondering how well do they travel or if you can pack them in a baggy?
I think I want to be like you when I grow up! I’ve always made my cookies with royal icing but I’m totally intrigued by the buttercream icing! My only question is does it get firm enough not to crumble?
I’m in Chicago so warm weather is not an issue ?
Hi Jenny, I just came across your recipe while looking for a soft cut sugar cookie. Can’t wait to try them AND your buttercream. However, even though I prefer buttercream over royal icing, I need to make some that can be decorated with RI. Would these do as well with RI as they do with buttercream?
Thanks,
Tara
Can I still make these without a stand mixer?
Does the buttercream icing set in a way that cookies can be wrapped in a baggy.
Yes, after 6-8 hours
Hello, have you ever made the recipe with gluten free flour? Thanks!
This is by far my favourite sugar cookie recipe. I only make this recipe now and everyone loves it. I haven’t tried the buttercream frosting yet because I’ve needed to have the icing harden. I will have to try it one day though. Thank you for sharing. If I’m ever in your neck of the woods, I’ll have to stop by your shop and try your cookies 🙂
I don’t usually leave comments but really need to here. This is by far the best sugar cookie recipe I have ever used!! I chilled my dough overnite and had to sit it out for awhile but rolling was so good and with very little flour. Also when refilling it did just as good as first time it was rolled after a few kneadings. Oh and tastes great too!
Definitale a 5 star cookie recipe. The dough is so nice to work with and the cookies taste so good as well. This is now my go-to receipe for all my cookie baking.Thanks for sharing.
I have to think whoever is saying they don’t like these cookies didn’t make them correctly, because they’re absolutely the most delicious sugar cookies with frosting I’ve ever had, and everyone I gave them to agrees! Pretty simple to follow — I wish I would have paid more attention to the step about making sure the dough wasn’t sticky — I ended up with problems rolling and cutting the dough; user error. Next time I’ll add a little bit more flour until it’s the correct consistency.
We love your cookies! So nice to meet you today!
SFO Admiral’s Club Staff
Had one of her cookies today and it was AMAZING!!! Can’t wait to try it myself from the recipe on her website. Thank you, Cookie Lady!!!
SFO Admiral’s Club
Hi, I browsed the internet consistently looking for a simple butter cookie recipe. Then finally came across Jenny’s Cookies. So I decided to give them a try. I put them out at my annual Christmas party and in the blink of an eye, they were gone!! This cookie is light and oh so delicious!! I’ve just made up my second batch of dough so that my husband and kids can help decorate tonight. Which is Christmas Eve.
My favourite cookie recipe!! It is fail proof! Been using it for a few years now and it is ALWAYS a winner! Thanks for sharing 🙂
Does your buttercream set-up, if so does it get kind of crunchy?
Wow
Very good
Creme of tartar, baking soda, sour creme ~ do you advise any of these in making sugar cookies?
Hey Jenny!
I’m wondering how long you have to leave the cookies out before they completely dry? Or until you can stack them? I left mine out for a good while but went to stack them and many of them got messed up.
Hello! I just got your latest cookbook: Cookie Class and the cookie recipe in there is different from the one here. Is the one in the book more refined than the other? I’d like to try these, but I’m confused by which recipe I should start with. Thanks! Your cookies are so pretty!
PLEASE tell me the texture of your cookie. Any crisp to it ???
These are the sugar cookies I have been looking for my entire adult life! I have to say, my expectations were not extremely high. That’s nothing at all on you Jenny, but everyone claims to have “the best sugar cookie recipe ever”. You just blew my mind!! These cookies are fabulous! And I haven’t even iced them yet 🙂
Merry Christmas! Does your icing travel well/stack easily?? Thank you!
Trying these for the first time. I chilled the 1” dough disk overnight and now it is far to firm to roll. Any tips for expediting it to get to a pliable consistency?
I love your recipe, but I have trouble with my dough being too crumbly just about every time…what the heck am I doing wrong?
I can’t wait to make these. I would like the titles of your cookbooks so I can bubhy them. Congrats on your success.
Laura
Fantastic!!!
This is seriously the best sugar cookie I’ve ever made or tasted.
I’m making these for my grandchildren.
Your cookies are so beautiful!!! Thank I have been on the hunt for a spectacular sugar cookie recipe so Im going to give these a go! Do you think you would be able to box and or package these? I normally use royal icing so I’m unsure with the buttercream.
Hello Jenny,
Which is the correct recipe for your cookies? In here it says 3 cups flour, 1 cup butter..On Bob’s page it is 4 1/2 flour to 1 1/2 cups butter, 3 eggs etc., if that is the case…how can 1 cup of butter, 1 egg have 3 cups of flour?
Am I missing something in this conversion? I would love to try it,as I am not a cookie maker, however, I do not want to waste my ingredients, especially butter which is almost $7 dollars.
Thank you
Ayoma
Hi Ayoma,
The bobs recipe is 1.5 of the regular recipe. I added an extra egg.. though if it is too soft for you, you can do just 2 eggs or add extra flour.
Thank you for sharing!