# The Secret behind cutout sugar cookies? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 17, 2022, 3:54pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702 "2022-12-17T15:54:24Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [December 17, 2022, 3:54pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/1 "2022-12-17T15:54:24Z")
I have to make cutout cookies. The problem is, every time I do it the snowman turns into a blob, the trees turn into blobs, the candy canes turn into … well you get the picture. What is the secret to not having sugar cookies spread out? I know to put the cookies in the fridge before cooking but what else? Shortening instead of butter? More flour? Freezing rather than chilling the cookies? ---
**Author:** ![Seanette](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/seanette/32/9139_2.png) [@Seanette](https://boards.straightdope.com/u/Seanette)\ **Post date:** [December 17, 2022, 4:06pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/2 "2022-12-17T16:06:27Z")
I understand that refrigerating the dough _before_ cutting helps. ---
**Author:** ![Mighty\_Mouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mighty_mouse/32/7776_2.png) [@Mighty\_Mouse](https://boards.straightdope.com/u/Mighty_Mouse)\ **Post date:** [December 17, 2022, 4:10pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/3 "2022-12-17T16:10:12Z")
Use a silicone mat instead of a greased surface. Second best is parchment paper. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [December 17, 2022, 4:13pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/4 "2022-12-17T16:13:52Z")
[King Arthur Baking has some good tips here.](https://www.kingarthurbaking.com/blog/2016/12/11/rollout-sugar-cookie-tips) > Dough made without leavening will hold its shape better than dough using baking powder or baking soda. To a lesser extent, this is also true for dough made with shortening instead of butter. For intricate cutouts, choose an unleavened, shortening-based dough. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 17, 2022, 4:16pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/5 "2022-12-17T16:16:04Z")
ETA: Nevermind. OP means (I think) after you cut them out and put them in the oven. At any rate, I refrigerate before cutting out and then before baking and bake on parchment paper. Perhaps try a different recipe? If you are using a recipe with butter (which I assume you are), you have to be careful not to overwork the dough and have the butter melt. ---
**Author:** ![Roderick\_Femm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/roderick_femm/32/14875_2.png) [@Roderick\_Femm](https://boards.straightdope.com/u/Roderick_Femm)\ **Post date:** [December 17, 2022, 5:00pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/6 "2022-12-17T17:00:00Z")
America’s Test Kitchen has a recipe for iced holiday sugar cookies that appears to work really well for this issue, although they don’t even mention “holding the shape while baking” as a motive for their method. The recipe uses butter, superfine sugar, and a very small amount of leavening. They plasticize the butter in a food processor with the sugar, and in other ways do a lot of things differently. You can see this video on YouTube or probably on their website. It looks very easy, if you have a food processor. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [December 17, 2022, 7:42pm UTC](https://boards.straightdope.com/t/the-secret-behind-cutout-sugar-cookies/976702/7 "2022-12-17T19:42:22Z")
My family has never had this problem… Lemme see if I can dig up the recipe. > [@my family's cookbook](#): > > Blend together: > 2 cups brown sugar (packed) > 1 cup shortening (or margarine) > Add and mix well: > 2 eggs > 1 cup sour milk\* > 2 tsp. vanilla > Mix with 1 cup flour and add to batter: > 2 tsp. baking powder > 1 tsp. salt > 1 tsp. soda > Then add: > Flour enough to make a dough stiff enough to roll out. You may have to kneed in the last flour rather than using the mixer. > Roll out (best if a little thick) on a floured surface, cut out, and place on a greased cookie sheet. Bake at 375 degrees for 8 minutes or until they are lightly browned and do not leave a dent when gently poked. \*To sour milk, add a little lemon juice or vinegar to it. > Ice when cool using your favorite frosting recipe or canned frosting Aside: A few years back, I saw a cookie cutter that was shaped like a roller, with various Christmas shapes cleverly tesselated over the entire surface. Roll your dough out into a sheet in the conventional way, roll this thing in a few strips across it, and presto, no wasted dough.