Cake Central › Recipes › NFSC - No Fail Sugar Cookies

NFSC - No Fail Sugar Cookies

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

No Fail Sugar Cookies - NFSC


  • 6 cups flour 3 tsp. baking powder 2 cups unsalted butter 2 cups sugar (white granulated) 2 eggs 2 tsp. vanilla extract or desired flavoring (I like almond myself) 1 tsp. salt


  1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
  2. Chill for 1 to 2 hours (or see Hint below)
  3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

  • Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
  • Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
  • Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
  • Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
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Comments (140)

granulated sugar???
how many cookies can this recipe make?
Has anyone ever used margarine in this recipe instead of butter? Thanks
We tried this recipe yesterday for Halloween cutout cookies. I had made the dough the day before and chilled it. It was very crumbly to roll out and work with. But the cookies came out beautifully, and kept their shape. It says it makes 5 dozen cookies and we used bug cutters and got about 4 dozen or so.
I'm going to try this recipe with margarine, I'll let you know
i have used margarine instead of butter and it works the same, they still taste great!!
I've made this recipe twice now, and they do taste great, keep their shape & all that; but, I had trouble rolling it out, it stuck to the rolling pin & was difficult to work with. Am I doing something wrong? Or is this the just the way this dough is?
I always roll it out between two pieces of wax paper with a little flour and never had a problem with it being too sticky. I also only use margarine and not butter every time, taste great and makes great cookies.
Just wondering what kind of flour? Self rising? All purpose? Can you use this for cookies on a stick? If so when do you put the stick in? My cookies spin! LOL!
SweetChick, All purpose is the type of flour used. There are several posts that address how to attach sticks - most seem to prefer to add them to the back of the cookie after they are baked using either royal icing or softened/melted chocolate (any color).
I love these cookies, but I find they sometimes have a 'salty' aftertaste? Maybe its just me because my husband says they taste fine. lol. I mix the salt in the flour and ussually add all the flour.
could you tell me how long the cookies will keep and can youa freesze them?
try using popcorn salt (it's a finer grain than regular table salt), you can also dissolve the salt into the extracts and then add it in that way too!
I made these tonight wit 1 tsp of orange extract & the zest of one orange. I used Toba Garretts Glace icing also with orange extract (1/2 tsp) soooo good. Kept their shape well, better when chilled..icing is pretty, glossy and hard. Yum!!
This is the only sugar cookie I use for cut outs. I have tried several different ones and always come back to this one. I only put in 5 cups of flour and I roll them out immediately after I mix them up. I use the Doboard to roll them out and I never have a problem with them sticking. I put some flour on the board and then on top of the dough and they roll out perfectly. You can alter the taste by adding different extracts. I highly recommend this recipe!
I just tired the recipe, after everyone says how great it works. But I must've done something wrong, since my cookies did spread, and kind lost its shape. Some fo them even ended up bigger than others even when I used the exact same cutter. Can anyone tell me if there's a trick I'm missing?? Thx =)
CakeJediChic - what if you used half unsalted butter? Don't know if that would help any with the salty aftertaste?
I just made a batch, at first it was crumbling all over the place but I took small batches of the dough at a time and mixed together & viola it all came together. Love this recipe
sweetchick, I use this recipe all of the time for cookie pops. You have to roll it thicker for pops, then slide the stick in, very carefully flip it over, take a small piece of dough to cover exposed stick on the back, flip it back over and bake. I LOVE this recipe because it is so easy to work with! They taste so good too!
If you are having trouble w/crumbly dough, I use jumbo eggs and have never had a problem.
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