Sugar cookies are always in season, if you ask me. But if I was forced to choose a specific era as prime sugar cookie time, it would be the winter holidays. In fact, even though I’m well into my 30s—OK, nearly knocking on 40—I look forward to meeting my mom in her kitchen to continue making her signature cut-out cookies leading up to Christmas each year.
As much as I adore her tender, buttery, almond extract-scented treats, I don’t always have the time (or want to make the mess) required to bake sugar cookies from scratch. Turns out, I’m in good company.
“There is nothing quite like a batch of freshly-baked cookies, but sometimes you just want a quick and easy solution for your cravings,” says Victor Ingram, senior pastry chef at Marriott Marquis San Diego Marina. “That’s where store-bought dough comes in. In the United States, we are fortunate to have an incredible variety of cookie products, and taking a shortcut does not have to mean sacrificing quality.”
As we approach cookie swap season, I asked Ingram and a few more of my favorite pastry chefs to dish about which shortcuts they swear by.
Our Panel of Cookie Dough-Rating Bakers
Qualities of the Best Sugar Cookie Dough
Admittedly, some of these pro bakers haven’t turned to store-bought sugar cookie dough for years. Others do so often. Regardless of how often or why, here’s what the experts look for when outsourcing the cookie dough prep:
- Simple ingredients. Jess Desserts baker and owner Jessica Anderson seeks out sugar cookie dough with ingredients that are similar to what she would use in her own kitchen, “avoiding artificial sweeteners and flavors, when I can. There are a lot of options, so that helps to narrow it down and make sure your store-bought cookie tastes as close to homemade as possible.” This is key to ensure the cookies offer “no bitter or artificial aftertaste,” which is a must for Ingram.
- Homemade flavor. Speaking of how they taste, that’s top of mind for Samantha Tierpack, owner of Sammy Lou’s Bake Shop. “Even if I’m taking a shortcut, I want it to taste like a real cookie: buttery, a little salty, and with real vanilla flavor.”
- Consistent texture. How long you bake the cookies determines whether they’re still-a-little-doughy in the center or thin and crispy; so, choose accordingly based on your personal preference. Above all, though, it’s wise to follow Tierpack’s lead and “stay away from anything that spreads into a puddle on the pan.” For Ingram, the ideal store-bought sugar cookie dough bakes up to have “a soft, chewy center with just the right bite. It should have a uniform appearance and appealing golden-brown color” once it’s baked, he adds.
- Streamlined instructions. If you’re taking a shortcut, you want the baking session to be simple. “I look for consistency and clarity in the baking instructions,” Ingram tells Allrecipes.
- A format that aligns with your goals. This feature can flex based on your personal preference. For Anderson, break-and-bake dough is appealing, “since we are going for quick and easy.” As for Nikki Finley, COO of Denver Macaron, she prefers a dry sugar cookie mix to a tube or break-and-bake cookies “because you add real butter and fresh eggs to mixes, giving them a less industrial, more baked-from-scratch taste.”
The Best Store-Bought Sugar Cookie Dough, According to Professional Bakers
Initially, I went into this quest seeking one cookie dough queen that would reign supreme. However, the experts were split evenly down the middle, which means we have two top-notch options that tied for best in dough: Pillsbury Ready-to-Bake Sugar Cookie Dough and Sweet Loren’s Sugar Cookie Dough.
Pillsbury has “a long-standing reputation for reliability,” Ingram says. “Their dough bakes into golden-brown cookies with soft centers that always deliver that homemade feel.”
Tierpack agrees, applauding the fact that Pillsbury is easy to find and “bakes up with that perfect combo of crisp edges and a soft middle that everyone loves. It’s balanced and consistent. You get a clean vanilla flavor, even baking, and a texture that works whether you’re leaving them plain or decorating them.”
The Doughboy’s treats earn brownie points for being available in a wide variety of styles—break-and bake, scoopable, or sliceable tubes, and dry mixes—so you can choose your own adventure.
Earning top marks from Ingram and Anderson, allergen-friendly Sweet Loren’s is just as worthy of space in your cart, the pros confirm. It’s an inclusive and still extremely delicious way to satisfy your inner cookie monster.
“I do a lot of gluten-free baking for my business, so I’m always trying those products when I find them. I like Sweet Loren’s sugar cookie dough,” Anderson admits. “It’s free of the Top 9 allergens [milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame], and tastes similar to any other cookie dough in my opinion.”
Ingram chimes in to add that Sweet Loren’s offers a more modern take on the classic sugar cookie “with cleaner ingredients,” including a gluten-free blend of flours made with oat, tapioca, potato, and starch—and only natural flavors. “Their cookies bake up with caramelized edges and gooey centers,” Ingram tells us.
Honorable Mention
If you can’t find either of those in your supermarket, look for Finley’s favorite: Betty Crocker Sugar Cookie Mix. “It has easy-to-follow instructions, is available everywhere, is affordable, and tastes great,” she explains.
This option is ideal for when you just want a little treat rather than a party-sized batch, since it’s sold in a “snack size” bag that makes 12 two-inch cookies once you mix in 1/4 cup softened butter and one tablespoon water. A dry mix like Betty’s is also a boon for decorating. According to Finley: “It’s easier to roll out than break-and-bake doughs, so it makes it simple to roll and cut shapes for decorating.”
How To Upgrade Store-Bought Sugar Cookie Dough
“Keeping a pack of any of these in the fridge is always a good idea, as they are perfect for a quick treat or as a base for ice cream sandwiches,” Ingram says.
For the most part, all four experts tend to follow the package instructions since they are designed to be foolproof and consistent. But they’re not afraid to bend the rules a bit to make store-bought seem more like homemade. If you, too, would like to officially convince yourself (or fellow dessert lovers) that “store-bought is fine,” try one of these simple store-bought sugar cookie dough upgrades.
- Add a sprinkle of sea salt on top of the cookie dough balls before baking to complement the sweetness of the sugar.
- Roll out the dough on parchment paper (to prevent sticking) and keep it thick for chewy cookies or thin for crispy ones.
- With a dry mix, stir in a splash of pure vanilla or almond extract or citrus zest to brighten up the flavor.
- Chill the dough for 30 minutes after shaping and before baking to reduce the risk of excess spreading.
- Roll the dough in cinnamon-sugar for a snickerdoodle-like experience.
- Cut out festive shapes of colored fondant or use edible paint to decorate the baked cookies.
