How to Make The Perfect (Soft) Cut Out Sugar Cookies

* If you follow me on social media, you know that all of November I will be posting cookie recipes in a series called, 30 Days of Cookies. That’s 30 recipes to develop, make, photograph, edit, and write in 30 days. For a roundup of all posts, you can visit the 30 Days of Cookies Archive page. Today is Day 29 of 30 with these Perfect Cut Out Sugar Cookies. Follow along on Instagram for behind the scenes cookie-making-madness and be sure to link up your own cookie recipes, using the hashtag #30daysofcookies.

A few weeks ago, I had a guest blogger feature her favorite cut out sugar cookie recipe. So today, I’m sharing my family’s favorite cut out sugar cookies. I’ve actually posted this sugar cookie base recipe a time or two  before with various decoration ideas, but because it really deserves a little more attention, I’m featuring it again in a little different way. Recently, I’ve gotten the urge to “redo” old posts with better pictures, because I feel like a lot of my favorite recipes are featured in a bad light (like, literally. Terrible lighting). But because it’s kind of fun to see how blogs progress, I suppose I’ll leave them. If you ever want to look back at the days when I didn’t know how to use my camera (still learning), go right ahead. Just please wear a blindfold. Anyway, I’m really excited for today’s post because not only is this a family favorite recipe, but I’m also going to give you a few tricks to the perfect sugar cookie. And yes, I carved words into cookie dough.

Perfect Cut Out Sugar Cookies | Design Eat Repeat

So what makes this such a great cut out sugar cookie recipe? Well, there are two factors that I think make cut out cookies “work.” The first thing is the dough. You need a dough that isn’t going to break, crumble, or stick while rolling & cutting. I’ve made plenty of cut out cookies in my day that turn into big blobs when they’re intended to be Christmas trees. They stick to the counter because the dough isn’t sturdy enough, and just like that, your five-pointed stars turn into two-pointed cat ears. No bueno. This sugar cookie recipe cuts out perfectly so that you can ensure those gingerbread men don’t lose their arms this holiday season.

Perfect Cut Out Sugar Cookies

The dough is made with powdered sugar, which makes it super soft and a complete cookie-dough-eating-worthy-snack. I typically don’t promote eating raw cookie dough (on public forums), but in this case, I don’t think I hold back from telling you to try it. It’s crazy soft, has a hint of almond, and is just all-around addicting. If you don’t actually have any left to make cookies with, I won’t judge.

Perfect Cut Out Sugar Cookie Recipe | Design Eat Repeat

The second thing that makes the perfect sugar cookie is how thick you roll out the dough. If you roll it too thin, you’re going to have a crunchy cookie that breaks easier when cutting them out. Roll them too thick and you’re going to have trouble getting the cookie to bake evenly. A few months ago, I came across The Cookie Thing, which is a simple (but genius) tool for rolling out doughs to the perfect thickness. It comes with four sets of boards in different widths, letting you decide how thick or thin you want the dough. It’s been sitting in my craft corner for a few months now and I was eager to try it out for holiday sugar cookie season.

How to Roll the Perfect Cut Out Sugar Cookies | Design Eat Repeat

I’m more excited to bring this nifty tool home in a few weeks because it will relieve me of some of my cookie-rolling duties. Let’s just say that some people in my house haven’t quite mastered the perfect sugar cookie thickness, which results in crunchy cookies. With The Cookie Thing, all the guessing is over and the fam can finally stop asking me if they rolled the cookies thick enough. You’d swear I was Martha Stewart with the demand of questions during the annual holiday baking weekend. Heck, the family might need this more than ever, because after 30 days of cookies, I may just take the year off and take a weekend-long nap instead of participating in our annual Christmas baking day.

Great gift idea for bakers! Roll cookies or pie crusts the perfect thickness using this nifty tool…The Cookie Thing!Perfect Cut Out Sugar Cookies | Recipe at Design Eat Repeat

I rolled the dough using the 3/8″ thick boards, cut them out, and baked them on a parchment-covered baking sheet for 8 minutes. Depending on the size you cut them out, you may need to add or subtract a minute or two from the baking time. The smaller cookies are usually done in 8 minutes, while the larger ones are closer to 9 or 10. The trick with these cookies is to take them out when you see a tiny, tiny bit of browning around the edges. The cookies may look underdone after 8 minutes, but they will continue to bake on the hot pan outside of the oven. This allows them to be fully baked on the inside, while still having a soft outside.

Perfect Cut Out Sugar Cookie Recipe

After cooling, these are ready to frost and decorate with your favorite frosting. Tomorrow, I’ll be capping off 30 Days of Cookies with a easy royal icing recipe + a fun holiday decorating idea. So, if you like reindeer & printables, then you may want to peek on in.

How to Make The Perfect (Soft) Cut Out Sugar Cookies
Serves: 18-24 cookies (depending on the size you cut them out)
  • 1 cup unsalted butter, softened (*Read Tips below)
  • 1 ½ cup powdered sugar
  • 1 egg (medium sized)
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 teaspoon baking soda (*See note below)
  • 2 ½ cups all-purpose flour
  1. Cream the butter and powdered sugar together with an electric mixer. Once mixed, add the egg, vanilla, almond extract, and baking soda and continue to stir on medium speed. Once incorporated, turn the mixer down to low speed and add the flour in one cup portions. When the flour disappears, turn off the mixer and transfer the dough onto a floured surface. Knead the dough until it forms a solid ball. If dough is sticky, add additional flour while kneading (do not be afraid to add ¼-1/2 cup more flour while kneading if sticky).
  2. Next, on a floured surface, use a rolling pin to roll the dough out to ⅜ to ½ inch thickness. The thinner you go, the faster they will bake & the crispier they will be. I like them to be thick and soft, so I keep them around ⅜ inch thick and use a 2.5 inch circle cookie cutter or wine glass rim to cut them out.
  3. As you are cutting them out, transfer them to a parchment paper covered cookie sheet, leaving about 2 inches between them (to allow them to spread). Cover and refrigerate cut out cookie dough for 1-2 hours. (For more intricate cut out shapes, I highly recommend this refrigeration step. For regular circle cookies, refrigerating is not as important, but will result in a cookie that does not spread as much. For intricate shapes, I cut out the cookie shapes first and then refrigerate the entire trays. This helps so you do not have to work with a cold chunk of dough.)
  4. Bake at 350 degrees for 8-10 minutes or until the edges are very lightly browned. Do not worry if they look underbaked, as they will continue to bake on the hot cookie sheet after it comes out of the oven.
  5. Cool and frost with a vanilla icing of your choice. Have fun with colors & decorations to make these match any occasion.
Check out a great royal icing recipe for simple & easy frosting.
* A few readers have commented that their cookies puffed up quite a bit during baking. The cookies WILL raise a little, but should not be "puffy." Because the raising of baked goods can vary based on altitude, I recommend referring to King Arthur's altitude adjustment guide prior to baking. Although I have never had a problem with these puffing up (I live in the Midwest), this is something to consider in other regions.
* Tips on Butter: Use real butter, not margarine or shortening. Butter should not be melted, just slightly softened. After removing the butter from the fridge, I typically pop it in the microwave for 10-12 seconds to slightly soften. If butter is melted too much, the cookies will spread, resulting in skewed shapes.
* This recipe has been in my family's cookbook for many years, but a reader recently pointed out that this recipe is very similar to a Betty Crocker recipe. Which may very well be where we got this one originally! So feel free to check that one out here for more in-depth reviews (the main difference is that I do not use cream of tartar because I find it to give these cookies a crunchier texture).

Do you have a go-to sugar cookie recipe that you stick with every year? Since doing 30 Days of Cookies, I have a few other ones that would foot the bill, but I’m not sure I’m going to be able to convince the family to branch out from this one. But I guess now that they can make these themselves with the new rolling pin gadget, I may just let them do all the sugar cookie dirty work while I go take a two-day nap under my heater blanket. Hibernation season has officially begun.

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    • says

      Nope, it does not need to be chilled! I’ve chilled it before, but it always makes it a little harder to roll since you have to re-knead the dough to soften it. It works great rolling right out of the bowl :)

  1. Jessy says

    How far ahead can you make these cookies? Does it matter if they haven’t been frosted yet for storage reasons. I’m trying to mass produce so I need to know how fat out I can start making cookies. Thank you!

    • says

      Hi Jessy! I’ve made these cookies up to a month ahead of time & just store them (unfrosted) in the freezer. Then when they are time to serve, just let them thaw, frost, and you’ll be good to go! I’ve also frozen these after frosting them & that works too, depending on the type of frosting you use. But I like to hold on decorating so that the frosting doesn’t smudge in the freezer. Hope this helps!

  2. Annette says

    do you have a frosting recipe you an suggest to decort. I’m looking for something that is easy to work th and kid friendly for family decorating. Thanks!

    • says

      Yes, I do! This Royal Icing recipe works great for more fancy decorating. It may be a little too messy for kids to spread since it’s a runny frosting & not quite a thicker “spreadable” one. We’ve also frosted these cookies with premade frosting before and they work great (I sometimes microwave the frosting for a little bit before decorating). I’m also making these cookies again today & am going to experiment with another frosting recipe, so stay tuned!

  3. Beth says

    Have you used vanilla extract in place of almond? I’m just curious on the taste difference.

    • says

      No I haven’t, but I’d be curious too. The almond extract gives the cookie a hint of flavor that (I think) make the cookies taste so good. If you try it with vanilla, I’d love to hear what you think!

    • AmieJo says

      I don’t personally like almond flavor in anything, its just weird to me. I don’t ever use it as a result. You can add the vanilla and add more vanilla in place of the almond and it won’t hurt. It will just have a milder flavor. You can usually taste the vanilla just a bit. I trade it out whenever a recipe calls for almond flavor. And MELISSA, thanks for the cookie recipe! I lost my good book with my old recipe in it! It was perfect as well, no rising in the oven so the shapes were off or anything. I am looking forward to using this one. Thanks for sharing!

      • says

        Thanks for chiming in, AmieJo! I’m a almond extract fan, but now I’m even more curious what these would taste like using only vanilla! Like you said, it would just be a milder flavor. Enjoy the recipe & hope you come across that lost cookbook!

  4. Sara says

    I just made a batch of these delicious cookies. The dough is incredibly smooth and fluffy and easy to work with. I live in Southern California (close to sea level) however and I’d recommend cutting the baking soda by a third or in half as these little beauties rise a good deal.

    • says

      So glad to hear you loved them! Thanks for posting the tip about the altitude adjustment. I rarely think about that since I live in the Midwest, but that is a great thing for all you sea-levelers to take note of! I appreciate you checking back in with the results!

    • says

      You sure can. I’ve doubled it a few times before. The only issue is that doubling may fill up your mixer, making it harder to stir. But once you mix it up, just divide the dough in half and roll one half at a time. That way, you don’t have a huge ball of dough to try to roll out at once!

  5. Cara says

    I just saw this post via Pinterest. The main photo with the cookie dough and the text carved into it, is very creative. Really. Great work to whomever came up with the idea was then executed it. Well done!!

    • says

      Thank you, Cara! It was a fun one to concept & execute. Let’s just hope no one was looking in my windows as I was carving letters into cookie dough, because that would have been awkward. Haha

  6. Jan White says

    I roll out my sugar cookies in a mixture of half four and half powedered sugar. That way the dough doesn’t get too floury and you can use all of the dough and it tastes great!

  7. Michelle says

    I’m curious if you can use the colored sugar to decorate these cookies. My kids like using that!

  8. Beth says


    I am wondering what the adjustment would be for high altitude I am at about 8000 above sea level

  9. Lauren says

    These cookies are amazing!! They are easy and beyond delicious; I’m gonna have a hard time staying out of them until Christmas! As someone else mentioned, I’m not a big fan of almond extract so I left that out but otherwise followed the recipe and they really are perfect sugar cookies :)

    • says

      It should! I would test a few first before baking the whole batch, just to see if they hold the shapes they are supposed to. The dough rises a little when baking, so if you have a cavity pan with intricate shapes, I’m not sure if it will hold those details very well. If you try it, report back and let me know how it works!

  10. Susana says

    The recipe doesn’t have whether you rolled the dough out on flour or powdered sugar, but I see it in your comments, that you like to use powdered sugar, just making sure that is what you prefer for these in particular?

    • says

      More often than not, I use flour for rolling. But either one will work. If I see that the dough is a little sticky, I prefer to use flour.

  11. Diana says

    These cookies were super easy to make and that cook up beautifully. I can’t wait to share them with my students!!!

  12. Melissa says

    In other sugar cookie recipes I add some nutmeg to it because I think it gives it a great taste. However, I have never made cookies with almond extract but I love the idea! I just want to make sure the almond extract and nutmeg will go good together. Do you think it would be okay to add some nutmeg to this recipe?

    • says

      Hi Melissa! I think adding nutmeg would work just fine! The almond extract isn’t too strong of a taste in the cookies, so I don’t think the two flavors would compete too much. I’m curious how it will work, so be sure to report back with how they turn out!

      • Melissa says

        The nutmeg worked perfectly in this recipe. The cookies are absolutely delicious! I just sprinkled the nutmeg in and kind of tasted it as I went. I made these cookies for valentines day but I cannot wait until christmas next year because I know they will be a big hit!

  13. Leilani says

    Thank you so much for the recipe. Everyone loves them. I made them for Every holiday since Christmas! My co-workers look forward to see how I will make them next and just love the taste. I have made them in Tree shape, Spiral, small
    round, and Hearts. I also made them into cups and added strawberries and whipped cream. Those went over so well a friend asked me to make them for her. :) Thank you for the recipe, I don’t usually like sugar cookies…but I love these.

  14. Ana says

    Oh thank you! this only website is priceless!! I´ll bake cookies today for the first time! And I can use all this good information!
    thank you, greetings from Chile!

  15. Alexandra says

    I am planning my sister in-laws baby shower and was jJust wandering how far in advance could I make these and have them till be fresh tasting.

    • says

      Hi Alexandra! They are best within 2-3 days of making them. If you want to make them more then 2-3 days in advance, you can bake them and freeze them (unfrosted). Then, when it’s time to serve them, you can thaw them and frost!

  16. Anele from south africa says

    Hi, i adjusted the recipe by replacing the almond extract with lemon essence. It tastes great and also makes for an awesome alternative. Thanks for the recipe

  17. Alicia Borden says

    I use this recipe when I make my fruit pizza for my Pampered Chef recipes. Sometime I make individual cookies and top them, and sometimes I just roll it out as one big one. The toppings I use is strawberry/ banana yogurt mixed with vanilla yogurt. I spread that out evenly over the cookie base, then top it with whatever fruits my hosts want to use. I prefer strawberries, bananas, crushed pineapples. Then I sprinkle crushed walnuts over the top. It is so delicious. I also omit the almond extract when doing this.
    If anyone wants pictures I can share them. Also, if anyone close to the kokomo indiana area I would be extremely happy to make for a party you can host.

  18. Karla says

    I started using Almond extract when I ran out of vanilla one time and have switched , but I also like to add butter extract with it to give it a richer flavor. Excited to try this recipe for graduation open house.

  19. Andrea says

    This is a perfect recipe and great instructions. I have never been able to get a cookie to hold its shape. I was so happy with how they turned out. Thank you for sharing your recipe and tips.

    • says

      I usually bake up the extra dough & freeze them unfrosted. But if you want to freeze the raw dough, I’d suggest cutting out the shapes before freezing so you don’t have to thaw a large chunk of dough later on.

  20. Tara says

    Just found you off a “pin” Yay!! trying for my sons birthday he is autistic and loves octopus and jelly fish. When I asked a local baker if they could make me some if I provided the cookie cutter they said yes for $21.00 a dozen Seriously?!?! So my thought is for friends and the next kiddo b’day next month… can I make the dough and freeze it then roll it out? My mom said a friend of hers used to do that and made a business just selling the dough… cutouts done or the complete cookie. Heck where those ladies today lol.

    • says

      Ahh yikes, that sounds pricey for 12 cookies! I’ve never frozen them before baking, but I’d imagine it to work just fine. If you just cut them out & carefully lay them on wax paper before freezing, I’d imagine them to fine. The other option could be to bake the cookies & then freeze them unfrosted. We do this a lot around the holidays so that we can quickly thaw them and THEN decorate them afterwards. If you do end up freezing the dough before baking, I’d love to hear how they turn out!

  21. Emily says

    Hello! Just a couple of questions, I noticed in the recipe it says to refrigerate for 1-2 hours before baking but then someone in the comments asked if you had to refrigerate and you said no, you can roll it straight from the bowl. I just wanted to clarify which one it is? I am guessing you don’t have to but refrigerating it will result in less spread, but just want to make sure :) Also, how much will these cookies spread with and without refrigeration? I ordered a cookie cutter online (mickey mouse shaped) and it’s a little bit smaller than I expected. I want my cookies to be large enough to fit into a CD envelope for party favors (thank you, Pinterest! lol) so I would say they need to spread at least half an inch larger then the cookie cutter. I’m an amateur baker so sorry if this is a silly question. Thanks so much!

    • says

      Hi Emily! The refrigeration isn’t mandatory, but it will definitely help the cookies spread less. A few people were having issues with spreading, so I went back and added the refrigeration notes to the post :) If you want them to spread, I would put a few of them on the baking sheet, and then test bake a 2-3 to see if you like the spreading. If they spread too much, go ahead and pop the trays in the fridge and let them chill before baking. One thing I have found helpful since posting this recipe is that the dough is easier to chill on the baking sheets AFTER cutting out the cookies (rather than chilling the whole ball of dough & rolling after refrigeration). Hope this helps!

  22. says

    I need a very good sugar cookie recipe and yours looks great! ! BUT what can I use in place of the egg. Granddaughters are alergic to eggs!!!!!

  23. Kristen says

    Excellent recipe! Easy to follow for a first time sugar cookie baker and they came out great! Thanks for sharing!

  24. Jodie says

    These are the best sugar cookies I have ever made! I have tried a few different recipes and last year was a disaster, the one I tried was to soft so the cookies just lost there shape when baked, but these were amazing the perfect consistency and they taste delicious (my husband loved them). Thanks for the recipe :)

  25. AJ says

    I have now baked these five times, they are simply the easiest cookies ever and always come out amazing! I have a bunch of lemons so I have been omitting the almond and putting in the zest of one lemon and about a tablespoon of juice. Needless to say I am getting rave reviews. I am NOT a baker – if I can make these anyone can!!!

    • says

      Thanks so much for sharing, AJ! Glad you love them as much as we do. I’m totally going to try that lemon switch out this year – sounds fabulous!

  26. Stella says

    Hi, Melissa! Thanks for sharing this recipe…I can’t wait to try it! I’m not a big fan of “plain” sugar cookies so think that I’ll love the addition of almond extract in your recipe and am thinking of trying the addition of nutmeg as one of your commenters suggested. If they turn out well for me, I imagine that I’ll end up trying the lemon zest/juice substitution for a change of pace as well. My question…after freezing the baked cookies, how long does thawing take before you can frost them? Thanks in advance and hope that you & your family have a wonderful & blessed holiday season! :)

    • says

      Can’t wait to hear how you like them! The almond truly makes them irresistible – not to mention a dangerous munching dough ;) The cookies usually thaw out rather quickly after freezing (I’d say an hour or so), as long as you have them layered in parchment so they don’t stick together! We sometimes freeze them after icing too (when we just do a simple frosting) and they’re also really good half-frozen. But that might just be me and my weird love for half frozen baked goods, haha!

  27. Joni Hafner says

    I can’t wait to try these soft cut out sugar cookies…. I have to ask though, do you
    personally use royal icing? I’ve never tried it… I have a love for cream cheese icing…. but I know Royal icing holds it shape and is better for shipping etc.
    I always imagine the harder than a rock icing found on cookies shrink rapped at the checkout counters of restaurants… ugh

    Can’t wait to hear your thoughts. Thanks!

    • says

      Hi Joni! I’ve used royal icing a few times, but I actually prefer using cream cheese frosting or canned (gasp!). We like the flavor of these best, although you’re right in the fact that they don’t hold up as well for shipping. I’d much rather have taste over presentation, so I usually stick with canned/cream cheese over royal icing (which doesn’t really have much taste to me!).

  28. Patty G. says

    The recipe does not say whether you still use the electric mixer when you start to add the flour. I read all the comments and saw that in one of your comments you implied that you are still using the mixer when obtaining the final dough. Just a suggestion to add that into the instructions for overly detailed people like me. lol I can’t wait to make these in a couple days. My husband asked if I could make softer Christmas cookies this year. He is going to be happily surprised. Also, I am not heavily experienced using parchment paper. The couple times I did it also had you butter the pan first and butter the parchment paper. You say just line the cookie sheet with the parchment paper alone, correct? Thanks so much!

    • says

      Hi Patty – thanks for the feedback! Yes, I still use the electric mixer (on the lowest speed) when adding in the flour. For the parchment paper, I don’t personally butter or grease the pan first. I just lay the parchment down and place the cut-out cookies right on top. Hopefully this helps! Be sure to report back to let me know how you like them!

  29. karime says

    Hi! can I store the cookies for 3 days without freezing them? with aluminum foil inside a plastic container?

    • says

      That should be just fine! We have stored them for up to a week. After 3-4 days, they aren’t as soft but are still tasty!

  30. Izzi says

    Never thought about using powdered sugar instead of regular granulated sugar…can’t wait to try it! Thanks for the are going to have a lot of fun Christmas Eve making cookies for Santa!!

  31. Jen says

    I don’t know what I did wrong but this recipe did not work at all for me. It never would make a real dough and was extremely crumbly and wouldn’t roll out and hold it’s shape. I tried adding more butter thinking maybe it was just too dry or had too much flour but it didn’t help. When I finally got something I could put in the oven I cooked it 3 times longer than the recipe said and it still was just a mushy shape. It’s hard to explain but even though the edges browned it still wasn’t set – it stayed mushy. :(. I followed the recipe as exact as I can tell….so what in the world happened? Cause my end product can’t be called a cookie.

    • says

      Hi Jen! Without me being there, it’s hard to say what happened but my first guesses would be either your butter was not softened (too cold) or you didn’t use the correct amount of butter. Did you use 2 sticks of butter (1 cup) like it called for? Was your flour fresh and did you measure the flour correctly (level off the top with a knife before pouring into bowl)?

      I’ve made these cookies dozens of times without the problems you are mentioning (just made them a few hours ago!), so I’m also curious what may have gone wrong for you!

  32. Kristina says

    I also had trouble with this recipe. After reading comments I am upset cause no one else had this issue. I followed the recipe to a T but instead of forming dough, all I have is a giant sticky blob. Is there a certain amount of time it takes to knead to form dough? I added more flour, but do not want to add too much and have them taste floury.

    • says

      It sounds like you need to add more flour until the dough is no longer sticky. The size of the eggs you used & how soft your butter is can make the dough require more flour. Put the dough on a floured surface and add 2-3 tablespoons of flour at a time (while kneading) under the dough is no longer sticky. I’ve added 1/4 – 1/2 cups more of flour while kneading the dough at times, depending on how dry the air is and how large the eggs were.

  33. Terri says

    THANK YOU for sharing this recipe! I was almost in tears last night after a frustrating day having my ‘old’ recipe’s dough stick. And stick some more, and stick again. I am not a novice baker, so tried flour, chilling, voodoo charms (just kidding) and finally gave up completely and tossed the dough in the trash. I saw your adorable pic on Pinterest, and thought I would try it. WOW! I did chill it overnight, and today: PERFECTION! Followed your recipe to the letter, got it out of the fridge, and it rolled like a dream. Just the tiniest amount of flour on the pin… Did I mention it is PERFECTION?! Anyway, my new go-to sugar cookie recipe. It even passed my 17 year old son’s ‘sniff’ test, and he was skeptical when he saw me get out the almond extract. :-) Highly recommended, and thanks again! You rock!

  34. Terri says

    P.S. Doubled the recipe; no problemo. Also, make sure you leave plenty of room on the cookie sheets because these puppies DO spread. And that’s a good thing, IMHO! :-)

  35. Jenie says

    I have been searching for YEARS for the perfect sugar cookie and I believe I have found it!! Thank you for sharing!!

  36. Sierra says

    Hiya! Your recipe sounds delicious and I’m planning to try it out today! I haven’t personally ever made cut out sugar cookies before so I’m hoping they turn out! Will be making a different kind of frosting though as the royal frosting doesn’t look that yummy and isn’t as traditional.

  37. Lisa says

    Yes, this really IS the perfect sugar cookie recipe! Thank you! The dough was amazing to work with. I will be making these all year long. :)

    • says

      Hi Jenna! The almond extract is not necessary, but does add a nice flavor that sets these apart from other sugar cookies (in my opinion).

  38. Alexandria says

    This is my go to recipe! I love how it tastes, I love the texture, I love how it doesn’t crumble. But most of all I love that you carved words into your dough, because It pops out on my pinterest and I can always find my fav. recipe easily. ;) lol!