Crave-Worthy Sugar Cookies

Tested & Perfected Recipes

These are the best sugar cookies: rich and buttery in flavor with a crisp exterior and soft interior.

These sugar cookies are truly crave-worthy: buttery and rich in flavor with a crisp exterior and soft interior. I discovered the recipe years ago on the King Arthur Flour website, and it’s been my go-to for sugar cookies ever since.

So, what makes these sugar cookies unique? First, they’re made with cream cheese in addition to butter, which makes them tender without the need for vegetable shortening. Second, they’re made with a touch of almond extract, which lightly perfumes the cookies with the unmistakable scent of almond.

What You’ll Need To Make Crave-Worthy Sugar Cookies

ingredients for sugar cookies

How To Make Crave-Worthy Sugar Cookies

Begin by whisking the flour, salt, baking powder, baking soda together in a bowl. Set aside.

whisking dry ingredients

Next, cream the butter, cream cheese, and sugar in the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer with beaters).

creamed butter and sugar

Add the vanilla and almond extracts.

adding the extracts

Beat to combine, then add the egg.

adding the egg

Add the dry ingredients to the batter.

adding dry ingredients to sugar cookie batter Mix on low until the dough forms a cohesive mass. It will be a little sticky.

mixed sugar cookie dough

Pinch off tablespoons of dough and roll in a bowl of sugar.

rolling sugar cookie dough balls in sugar

Place the balls on a cookie sheet, then press them flat with a flat-bottomed glass.

pressing the sugar cookies flat

Bake for about ten minutes, until lightly golden on the bottom but still very pale on top. Cool the cookies for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

sugar cookies cooling on rack

The cookies are best enjoyed fresh on the day they are made.

How To Freeze Sugar Cookies

If you don’t want to bake all the cookies at once, the dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)

To freeze after baking, let the cookies cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

You May Also Like

Crave-Worthy Sugar Cookies

These are the best sugar cookies: rich and buttery in flavor with a crisp exterior and soft interior.

Servings: 4 dozen
Total Time: 30 Minutes

Ingredients

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 oz (1/4 cup) cream cheese
  • 1-1/4 cup sugar, plus 1/2 cup more for rolling cookies
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg

Instructions

  1. Set racks in middle of oven and preheat to 375°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and almond extracts. Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky.
  4. Place the remaining 1/2 cup cup sugar in a shallow bowl. Moisten your hands so the dough doesn't stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls (see note below), roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, flatten the cookies to 1/4-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. (Cover the bowl with a damp dish towel to keep the dough moist between batches.)
  5. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

See more recipes:

Reviews & Comments

  • I’ve been looking for this cookie recipe all my life! It’s perfect just the way it is; I had to adjust the cooking time ever so slightly by cooking a little longer, but the ingredients are “on point” and, they are so soft and delectable! If you haven’t tried, they’re a must!

    • — Kathy on October 8, 2019
    • Reply
  • Totally 5 stars. This recipe is the perfect sugar cookie. I’ve made many times, it’s my go-to sugar cookie now. After flattening with the glass, I always place a few seasonal colored sprinkles on the cookies before placing in oven. It’s red, white, blue now for summer! Jenn, you rock! It’s great to be able to trust recipes.

    • — Debra Miller on June 20, 2019
    • Reply
    • ☺️

      • — Jenn on June 20, 2019
      • Reply
  • Hi Jenn,

    My youngest son just graduated from college and we’re having a party for him this weekend. He has requested frosted sugar cookies for dessert. This recipe looks wonderful. Would they be good frosted? Any suggestions on a frosting recipe?

    Thanks!

    Katy

    • — Katy on May 23, 2019
    • Reply
    • Hi Katy, I have never frosted these cookies but I’m sure they’d be good with an American buttercream frosting (similar to the one I use on my vanilla birthday cake). If you go that route, I’d omit the sugar on the exterior of the cookies. Or for a more traditional frosted holiday-type cookie, check out these butter cookies. Hope that helps!

      • — Jenn on May 24, 2019
      • Reply
  • If I wanted to make these for Valentine’s Day, could I add pink food coloring to the dough, or would it change the flavor? Would pink or red sugar added to the top be a better idea?

    • — Karen on February 10, 2019
    • Reply
    • Pink food coloring shouldn’t change the flavor of the dough, but personally, I like the idea of the pink or red sugar added to the cookie tops. 🙂

      • — Jenn on February 10, 2019
      • Reply
  • These cookies turned out amazing!! Simple and delicious – perfect for those who don’t like anything super sweet! I ended up with 3 dozen, but I’m sure if you did a tablespoon exactly you’d get 4 dozen. I love your recipes and I’m never hesitant to try a new one out because I know it’ll be delicious!!

    • — Brittany on December 19, 2018
    • Reply
  • Hi, my cookies turned out great..very nice texture. I followed so carefully my dough wasn’t too sticky and rolled nicely into balls approx 1 tb or 1 inch, I ended up getting exactly 3 dozen, not four!

    • — Natalie McGuire on December 14, 2018
    • Reply
  • If I am planning on using lavender sugar, should I eliminate the almond extract and just use vanilla?

    • — Deb on December 12, 2018
    • Reply
    • Hi Deb, I think that would be good — then you won’t have those two very different flavors competing with each other. Hope you enjoy!

      • — Jenn on December 13, 2018
      • Reply
  • I am looking to make a sprinkle sugar cookie.
    Would it work to roll them in sprinkles before I bake them?

    • — AG on December 3, 2018
    • Reply
    • Sure, AG, I think that should work. Please LMK how they turn out!

      • — Jenn on December 4, 2018
      • Reply
  • I was wondering if I can freeze these cookies after I bake them as I did with your chocolate chip and chocolate biscotti recipe…my goal is to make a few assorted guest trays for the freezer to have when company shows unexpectedly. I will say that your recipes that I have tried have been so good it has been difficult to sneak a dozen away to freeze lol. could you also tell me what other cookies may freeze well in this regard

    • — Kim Charron on August 30, 2018
    • Reply
    • Hi Kim, these definitely freeze nicely! Plenty of my cookies would fall into that same category. To name a few — Double Chocolate Mint Cookies, Spiced Pumpkin Cookies, Toffee Almond Sandies, Donut Hole Cookies, Snickerdoodles, and Holiday Cut-Out Cookies. If you have questions about other, I’m happy to help!

      • — Jenn on August 31, 2018
      • Reply
  • After being disappointed with sugar cookie recipes in the past, I figured I’d try yours. Wowsers! Very good! I accidentally forgot to flatten the first batch and they were still delicious, like soft puff balls. Mine didn’t spread too much, so perhaps more can be baked on a sheet at a time. I did make 48 (4 dozen) cookies.

    • — Maret on June 28, 2018
    • Reply
  • Just came by to drop some stars. I’ve made these many times now and enjoy them immensely. Sometimes I experiment with fun frosting but they are marvelous as is.

    • — Stephenie on June 12, 2018
    • Reply
    • Stephenie, I enjoyed your comment most! “Just came by to drop some stars.” Very nice 😊

      • — Aminah Haneef on January 24, 2019
      • Reply
  • I love your website and recipes terrific. I just made these cookies and there was way too much flour as cookies did not spread at all. I’m a seasoned baker and followed recipe exactly. Used King Arthur Flour. Any ideas? I guess I should have added flour gradually. Dough was not “sticky” at all.

    • — Becky on April 9, 2018
    • Reply
    • Hi Becky, I’m sorry you had a problem with these! Did you spoon the flour into your measuring cup and level it off with a flat edge? Is there any chance you may have measured something incorrectly?

      • — Jenn on April 9, 2018
      • Reply
  • Happy Holidays. I wanted to make your recipe for Crave worthy sugar cookies. Can you make the day ahead, refrigerate and bake the next day?
    Thank you. Barb

    • — Barb on December 22, 2017
    • Reply
    • Sure, Barb – enjoy!

      • — Jenn on December 22, 2017
      • Reply
  • Could I make these Lemon Sugar Cookies?
    I would prefer to use lemon juice and lemon zest, but would that cause a negative chemical reaction? Do you think it would be ‘safer’ to just use lemon extract?
    Thanks!

    • — Carol on December 17, 2017
    • Reply
    • Hi Carol, I love the idea of adding zest only (or lemon zest with a touch of lemon extract)- should give just enough lemon flavor without causing a weird reaction in the recipe.

      • — Jenn on December 17, 2017
      • Reply
      • Perfect! Thanks for getting back to me (and you can ignore my other question about the vanilla extract. I will try the lemon zest, and let you know the results!

        • — Carol on December 17, 2017
        • Reply
    • But, I would still want to use some of the vanilla extract, too 🙂

      • — Carol on December 17, 2017
      • Reply
  • Delicious! We rolled some in red sugar and others in green sugar for Christmas. Some got a chocolate kiss for a blossom type cookie.

    • — Mindy on December 7, 2017
    • Reply
  • These cookies are the best! The subtle almond flavor and chewy texture are perfect. I love that they have that cakey texture without having to use Crisco (which i find gross!). My new go-to sugar cookie recipe.

  • I have made this recipe several times and it is consistently the very best sugar cookie that I have ever made or gifted to friends and family. It always gets rave reviews because it is simple but elegant. Great recipe.

  • These were all gone in seconds. Everyone waited around the kitchen so they could grab them as soon as I got them out of the oven. I was lucky enough to get one!

    • — Althea in Wyoming
    • Reply
  • These are truly crave-worthy sugar cookies! While most sugar cookies have the taste of shortening and the texture of barely cooked dough, Jenn’s sugar cookies have a buttery vanilla taste enhanced by the hint of almond and the slightly crunchy outer layer gives way to a soft, chewy middle – sugar cookie perfection! For a change up, I make a substitution of 1 teaspoon orange extract with 1/2 teaspoon of vanilla. Another go-to recipe from Jenn!

  • Another recipe, another winner – love this site! Followed the recipe exactly as written (except my oven required about 2 minutes more cook time) and they were delicious! Best sugar cookies I’ve ever had! 🙂

  • Wow wow wow! Just made these cookies. They look exactly like the pics and are delicious! Don’t change a thing, follow the recipe to the T! Thanks for sharing Jenn!

  • Hi Jenn
    I made your sugar cookies for Xmas and they were so delicious. I would like to make them for Valentine’s Day using a heart shaped cutter but I’m not sure whether this dough can be rolled.
    Would it work? I know you have a butter cookie recipe using dough that can be rolled but I am interested in only a soft cookie. Thank you, Lisa.

    • Hi Lisa, Unfortunately, I don’t think this dough will hold its shape very well in the oven — your hearts might look more like blobs 🙂

  • Hi Jenn,

    I am making these cookies for a holiday party and there are people attending who have a nut allergy. Can I make these without the almond extract or is there something nut-free I can substitute it with?

    • Hi Elizabeth, It’s fine to leave it out and substitute more vanilla.

      • Hello Jenn- How much vanilla would you use if you omit the almond extract?
        Thanks,
        Cate

        • You’d just replace the almond extract with more vanilla extract, so you’d use a total of 1 1/4 tsp. Enjoy!

  • This is the best sugar cookie recipe that I have ever made. Always gets rave reviews from everyone that I give these cookies to. Easy recipe, & using an ice cream scoop insures consistent size.

  • Can I substitute sour cream for the cream cheese?

    • Hi SV, I’ve never tried them this way, so I can’t say for sure, but it’s a relatively small amount needed in the recipe, so I think you should be able to get away with it. I’d love to hear how they turn out if you try them!

    • I did try the sour cream instead of cream cheese. They turned out great!

      • So glad- thanks for the followup!

  • I just tried making these last night and they turned out PERFECT! This is by far, the BEST sugar cookie recipe ever! Thanks so much for sharing! It was so delicious, I made sure to share your link to this recipe.

  • Hi! I want to attempt these but I only own a hand mixer with so such attachment. Will it be OK to mix with the beaters or best to do it the old fashioned way with my hands? Thanks so much!

    • Hi Megan, I think you could get away with either. Hope you enjoy!

  • Hi Jenn! Can the dough be made in advance and then frozen or would that alter taste or texture when ready to bake? Thanks!

    • Hi Renee, I think freezing the dough would still result in great cookies. I would freeze the dough in one large piece and, once it’s defrosted, proceed with the additional steps in the recipe.

      • Thanks Jenn! I ended up just baking these right off and they were delicious! My coworker said they were “sinfully good”! However mine did not crinkle at all but probably because I used a flat bottomed cup to press them down. I’ll have to find a cup that’s convex like yours so it’ll turn out prettier next time. Thanks for the great recipe!!!

  • Can I use salted butter and omit the salt? I am not quite sure if it is chemistry or taste or both…could you help? Can I make these with regular butter? Thanks!

    • Hi Juliane, A stick of butter has about 1/4 teaspoon salt, so I would reduce the salt to 1/4 teaspoon. Enjoy!

  • I have NEVER been a fan of sugar cookies but these are the absolute BEST sugar cookies I’ve ever tried–has to be the cream cheese.

  • Can you tell me what a cup measure is also stick of butter. Thank you

    • Hi Margaret, 1 stick of butter is the equivalent of 1/2 cup.

  • Hi Jenn, I want to make some sugar cookie bears, will they get wrinkled if I roll it with a rolling pin and use a cookie cutter to cut?

    • Hi Serena, I haven’t tried this with this dough, but I skimmed the comments and it looks like some others have successfully. Enjoy!

  • Hi Jenn,

    A dear friend just passed away and her memorial service is next week-end. She told her daughter she wanted cookies served after the service. I live in California and want to make cookies and ship them to Minnesota for the service. Allowing for 2 or 3 days shipping time, do you think these would hold up? I’m planning to also make your oatmeal brown sugar and the toffee almond. Just not sure if they’ll still be good by the time they get there. I know a bar cookie wouldn’t be a good choice. Thanks, as always
    Linda

    • Linda, I am so sorry about your friend. How lovely of you to send cookies. I would actually suggest making the Toffee Almond Sandies and Almond Biscotti (my personal favorite cookie) — they both keep very well…much longer than the others, which might get stale.

  • Fantastic. Perfect. Fantastically perfect.

    For the dough, I didn’t change a thing. And I have written “DON’T CHANGE A THING” on my recipe card. 😉 I did play around a little bit with the rolling-in-mix, though. Rolled some in plain sugar, clear sanding sugar, multi-colored sanding sugar, sugar with a pinch of nutmeg, and brown sugar-cinnamon. All were amazing!

    Jenn, you rock…

    • Love those ideas, Susan — especially the nutmeg. I’m going to try that!

  • 48 cookies seemed like a bit much for my family of 4, so I halved this recipe. That was a mistake!

  • Hi Jenn…I noticed that you seem to be using the spreadable cream cheese in this recipe. Do you think that could be substituted in other recipes in stead of the block one?

    • — Carolyn Stranges
    • Reply
    • Hi Carolyn, Either will work for this recipe but for the most part, I prefer the block.

  • This website is great. This is the third recipe I’ve tried since finding it, and just like the other two, it’s great! These cookies have just enough sweetness to be a cookie, but are not too sweet. They go great after dinner or with tea. I already have shown three people where to get this recipe after they tasted the cookies. Fantastic!! Thank you.

  • I have an end-of-summer neighborhood BBQ tomorrow night and I’m assigned to bring a dessert. I had decided to take cookies so people can visit and eat cookies at the same time! Now, I’ve decided to use this recipe!!! Here’s to happy eating at the BBQ!!!

  • These cookies are really good and soft. The only thing i did differently was add almond slithers to the batter but i wish i would have toasted them first bc it would taste that much better.

  • Let me start by saying, again…I LOVE THIS SITE! Everything I have made has turned into a go to recipe! These cookies are no exception, they are just amazing and what’s even more amazing, is there is no refrigeration time, because who has time for that?! Such a simple recipe that yields amazing results; they are the perfect combination of slightly crispy on the outside and chewy on the inside. I have made these five times already for various gatherings and they have received rave reviews from EVERYONE! I made two small changes, first I used a bigger scoop- I wanted a bigger cookie and second, instead of granulated sugar, I used sugar in the raw (turbinado sugar).

  • Awesome!!!! The almond extract really makes a difference. Kids love them. I sometimes frost them. Awesome and so easy. Fun to make with kids.

  • These cookies are just wonderful! I agree with other posters that they are not too sweet. The balance of buttery and sweet is just right. They are delicious plain but I iced and decorated some for gifts and those are great, too. This is my sugar cookie recipe from now on.

  • Hi! These are the most delicious sugar cookies I’ve ever tasted!!! I love your website. Do you think I could add mini M&M’s to the cookie dough? Thank you and HAPPY HOLIDAYS!

    • Thanks, Julie, M&M’s sound good! Please come back and let me know how they turn out 🙂

  • These were so delicious. I made sure not to overbake them so they stayed nice and soft. It was hard not to eat the cookie dough. So good!

  • These are absolutely addicting! I recently made these and will be making them again for Christmas. Easy to make and taste great.

  • OMG – – these are wonderful! Melt in your mouth, smooth, excellent cookies. Very easy to make. Only problem is trying to stop eating them!

  • Easy & delicious – not too sweet, addictive… every single recipe I have made from this site (and I have made lots) has been a total home run. LOVE Once Upon a Chef…

    • Thank you, Sheila! So glad you enjoyed the cookies!

  • I used banana & vanilla extract and the cookies taste great!!!!

  • PERFECT sugar cookie! Made these the other day and they came out wonderful — the best sugar cookie I’ve ever tasted.

    Not too sweet — I find cookies here in the U.S. are often way too sweet. These are just perfect.

    Soft, chewy, and perfect with a cup of tea, coffee, or as a dessert (or midnight snack!).

    This is now my go-to recipe. Thank you!

  • This has been one of my favorite sugar cookie recipes since I found it a few years ago. They’re perfect!

  • These are FABULOUS!!! The first pan I flattened them (a little too much!) and I forgot to flatten the next pan. I baked them a minute or two longer and they were wonderful! Can’t wait to make them again and find a happy medium on flattening! Thanks Jennifer!

  • These certainly live up to their name! I made a batch on Easter and will use this as my recipe for sugar cookies from now on. Loved the hint of almond flavoring in them. I made a simple glaze out of softened butter, confectioners sugar, and milk (with coloring added) for the tops. Thanks, Jenn!

  • I prepared the dough and put it in the fridge for an hour and than rolled it out and cut out heartbshaped cookies with my daughter…they were a hit with her and her cousins!

  • Just pulled these out of the oven and quickly tried one (someone had to test them!). I love the hint of almond and the fact that they are not overly sweet. I can’t wait for my son to get home from school so he can try them. Thank you for the recipe. Btw – I used a tablespoon cookie scoop and only yielded 30 cookies.

  • I made the sugar cookies with my girls, they added their touch by adding sprinkles on top. It was very good, I found that it was less sweeter then the store bought. One more thing, why is your sugar cookies come out picture perfect! Thanks for all the great recipes.

  • This cookies were absolutely fabulous! They tasted EVEN better the next day after they had cooled.

    I always learn a new cooking trick from your recipes, thank you for your blog! Your recipes are always spot on!!

  • I LOVE homemade cookies! Any type, any kind, any shape…well, you get the idea.

    I recently saw on tv a recipe for sugar cookies with cream cheese and thought what a wonderful idea. Then a few days later, your post came out (talk about symmetry!) and I had to try them.

    Lovely! Just the perfect sweetness, without being ‘sweet’ (I don’t like cookies that are too sweet). And I found the almost extract a really nice touch. Just loved these. A hit at my house!

    • Oops, typo — I meant to say ALMOND extract 🙂

  • These were delicious and are now my go-to sugar cookie too!
    Pressing them down with a glass ensures a uniform, round cookie so they look and taste perfect!

  • Great sugar cookies. The cream cheese is what makes the difference from mine.

  • These were delicious! I love a good sugar cookie.

  • The best sugar cookies I have ever made!

  • Works well with orange or lemon extract, too. Have tried both.

  • These are really good just as they are. I was not looking for a crisp cookie and these are very tasty. Thanks for sharing.

  • My family loved these cookies! They were perfectly chewy right out of the oven! This is a recipe that I will make again, and soon!

  • Reminded me of the cookies my grandmother made for my siblings and I when children, especially the lovely combination of vanilla and almond flavours. The best part of making them is with a child…My little one got up on her step stool, manned the mixer, rolled the balls of dough in the sugar, and had fun flattening them with an old glass cookie press I have from my grandmother…and the continuity continues in the kitchen…

  • Hi Jenn, I made these cookies a few days ago and they did not last long; very yummy with a soft crumb and not overly sweet taste. I did use a small cookie scoop and then flattened a little with a glass dipped in sugar. My grandsons loved them as well.
    I would love to win the Anolon cookware; great giveaway!

  • Thanks for this recipe Love it just the way it is.

  • My grand children loved eating and making these cookies.

  • I liked the texture of these – crisp on the outside but chewy on the inside. That is my kind of cookie! Also, I used low-fat cream cheese and they were great. That was all I had on hand. Next time I will try with full-fat cream cheese.

  • Crave worthy is right! I actually chilled the dough and rolled out & used cookie cutters. Will definitely make again!

  • Delicious! No need to moisten hands. May try with lemon extract

  • These are so good! They were best right out of the oven, still soft.

  • Hi Jenn, just wanted to tell you how delicious those sugar cookies are and how much my whole family loved them. Hubby said they were the best cookies he had ever had! I can always count on you for a great recipe. Thanks for sharing-you’re a wonderful cook–I’ve tried them all!!!

  • Best sugar cookies I ever made. Delicious!

  • Is the cream cheese in the container the same as the brick…can they be used interchangeably in this particular recipe? These look amazing and I will definitely be making them.

    • Hi Karen, I find the cream cheese in the tub to be more spreadable so perhaps there’s some air whipped in but it doesn’t matter in this recipe — either will work. Hope you like them!

      • Does it matter if you use low fat cream cheese or should you stick to full fat? (I just happen to have an opened block of low fat in my fridge which is why I’m wondering!)

        • Hi Rebecca, To be honest, I’ve never tried it with low fat cream cheese. My guess is that it’d work fine, although the cookies may not be as tender once they’re cool. If you try it, please come back and leave a comment and let me know how they turn out. Thanks!

  • These are the best sugar cookies. I’ve been making the KAF Sugar Cookies for years — always wonderful and I like that I can “drop” them onto a cookie sheet.

  • Are these cookies crisp or soft?

    • Hi Nancy, Fresh out of the oven they are crisp on the outside and soft on the inside. They crisp up the longer they sit.

  • I know I can always count on your recipes and advice! These look wonderful and simple; thank you

  • Sometimes I crave just simple sugar cookies that taste amazing! Your recipes are always the best 🙂

  • Could these be rolled out and then cut with cookie cutters?

    • Hi Shelly, The recipe will not work as is rolled out and cut, but the King Arthur website recommends adding 1/2 cup flour to the recipe if you want to roll them out. They will definitely be more crisp with the additional flour.

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.