The Sugar Cookie Dough That Never Crumbles (And Will Actually Survive Holiday Travel)

As a mother of two, I wear a lot of different hats: boo-boo fixer, homework helper, referee… the list goes on. The job I take the most seriously, however, is being our family’s Chief Memory Maker.

Creating a positive and memorable childhood filled with special, loving moments for my children has been the greatest joy of my life. So, as you can imagine, I go all out during the holidays when it comes to annual traditions. Our holiday cookie decorating day is an event my family cherishes, and Alton Brown’s Sugar Cookies are the cornerstone of its success.

Why Alton Brown’s Sugar Cookies Are the Best

Every year, we make a few different kinds of cut-out or slice-and-bake cookies to decorate with icing, frosting, sprinkles, and candies. While we usually add one new-to-us cookie recipe (this year, we’re trying Linzers), Alton’s sugar cookies are non-negotiable.

When it comes to holiday cookies, there are two main factors (aside from taste) that I use to determine whether it’ll be a keeper. First: Is the recipe easy to make? Since my kids generally help with the measuring and mixing, we love cookies that are simple and straightforward. Second: Do the cookies store and travel well? A major pitfall of many Christmas cookie recipes is that they quickly become stale; mine need to last for at least a week.

Bonus points if the recipe can be packed into tins and is sturdy enough to survive shipping to relatives who live out of state. Alton’s sugar cookies tick all of these boxes.

How to Make Alton Brown’s Sugar Cookies

To make a batch of Alton's sugar cookies, you’ll need just eight simple ingredients. First, you’ll combine the dry ingredients (all-purpose flour, baking powder, and salt) in one bowl. Then, in the bowl of a stand mixer, you’ll cream together the butter and sugar until pale, light, and fluffy. Beat in an egg and milk, then slowly mix in the dry ingredients. Once you have a soft dough, divide it in half, flatten each portion into a disc, and wrap each portion in plastic.

The trickiest part of this recipe is planning ahead, since the dough needs to chill for at least 2 hours before rolling and shaping. We usually make the dough the night before so it’s ready to bake in the morning, or we’ll prepare a second cookie dough that doesn't require chilling (like these anzac biscuits) while we wait for Alton’s dough to chill.

Once the dough is ready, roll it out to a quarter-inch thickness, then cut out your favorite shapes, such as stars, Christmas trees, reindeer, gingerbread men, or snowflakes. Arrange the shapes on a parchment-lined baking sheet, and then pop them in the oven until lightly golden on the edges, 7 to 9 minutes.

From here, you can let them cool and enjoy them as-is, or dress them up with your favorite royal icing recipe, buttercream frosting, sprinkles, and more.

Tips for Making the Best Sugar Cookies

I’ve used this recipe for several years now, so I’ve learned a thing or two about making the perfect sugar cookies. Here are some of my top tips to ensure you have the merriest baking experience:

• Measure accurately: This tip applies to all cookies, but is especially important for measuring flour in these sugar cookies—adding too much will make them dry and crumbly, and not enough will cause them to spread too much in the oven. For best results, invest in a food scale and learn how to measure by weight to yield consistent results.
• Don't use super-cold dairy: Room-temperature eggs and butter allow more air to be trapped in the dough during mixing, yielding a smoother, more homogeneous dough that bakes into cookies with a supremely light texture.
• Proper spacing: Even though these cookies retain their cut shapes well, they still spread. Space your cookies one to two inches apart to prevent them from melting into one another while baking.
• Chill out: Don't rush the dough refrigeration; it's critical for firming and hydrating the dough. Shortening this step can lead to flat cookies with a less-than-ideal texture. (You should also chill the dough a second time, once it's rolled and the shapes are removed.)

• Use powdered sugar for rolling: Rather than flour, which can make cookies tough or dry, use a very light dusting of powdered sugar on your rolling pin and work surface when rolling out the dough. It prevents sticking and can give the cookies a more tender texture. That said, don’t go too heavy-handed, or you may end up with craggy tops similar to a chocolate crinkle cookie.
• Experiment with flavors: This cookie is well-suited for adding zests, spices, and extracts. Try a pinch of cinnamon or pumpkin pie spice, the zest of some citrus, or a splash of mint, almond, or coconut extract.