Alice Rose The gap between a good sugar cookie and an average one usually comes down to two things: how long the dough is chilled, and how precisely the baking time is judged.
This recipe leans on both, resting the dough properly before baking and pulling the cookies out while they still look slightly underdone in the centre.
They firm up as they cool, which is exactly what gives you that soft middle and crisp edge in the same bite.
Why Chilling the Dough Properly Changes the Texture of These Cookies
Cookie dough that goes straight into the oven without resting tends to spread too quickly and thinly, since the butter is still soft and melts fast once it hits the heat.
Chilling the dough for at least an hour firms the butter back up, which slows the spread during baking and gives you a thicker, chewier cookie rather than a flat, crisp one all the way through.
Pulling the cookies out of the oven while the centres still look slightly soft and underdone is the other detail that matters here.
Cookies continue cooking for a minute or two from residual heat once they’re out of the oven, and a cookie that looks fully done inside the oven will usually be overbaked and dry by the time it’s cooled.
Ingredients for Gordon Ramsay Sugar Cookie
- 250g unsalted butter, softened
- 200g caster sugar
- 100g icing sugar
- 2 large eggs
- 1 tsp vanilla extract
- 500g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 50g granulated sugar, for rolling
How to Make Gordon Ramsay Sugar Cookie — Step by Step
Step 1 — Cream the Butter and Sugars
Beat the butter, caster sugar and icing sugar together for 3–4 minutes until pale and fluffy.
Step 2 — Add the Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
Step 3 — Add the Dry Ingredients
Sift in the flour, baking powder and salt. Mix on a low speed until just combined into a soft dough.
Step 4 — Chill
Wrap the dough and chill in the fridge for at least 1 hour, or up to 24 hours.
Step 5 — Preheat and Shape
Preheat the oven to 180°C / 160°C fan / Gas 4. Roll the chilled dough into balls, about the size of a golf ball, then roll each in granulated sugar to coat.
Step 6 — Bake
Place on lined baking trays, spaced well apart. Bake for 10–12 minutes, until the edges are set and lightly golden but the centres still look slightly soft.
Step 7 — Cool
Leave on the tray for 5 minutes before transferring to a wire rack to cool completely.
My Top Tips for the Best Gordon Ramsay Sugar Cookie
Chill the dough for at least an hour, as this firms the butter and stops the cookies spreading too thin during baking.
Take the cookies out while the centres still look slightly underdone, since they continue to firm up as they cool on the tray.
Space the cookies well apart on the tray, as they spread considerably once in the oven and can merge together if placed too close.
Roll the dough balls in granulated sugar just before baking, as this gives a slightly crunchy, sparkling finish to the outside.
Don’t overmix once the flour goes in, as this can develop the gluten too much and make the cookies tougher rather than tender.
Serving Suggestions
Serve with a glass of cold milk, or alongside a cup of tea or coffee. They also make a good base for an ice cream sandwich, using two cookies with a scoop of vanilla ice cream between them.
How to Store Gordon Ramsay Sugar Cookie
In the fridge: Not necessary — store in an airtight container at room temperature for up to 5 days.
In the freezer: Both the baked cookies and the raw dough freeze well for up to 3 months. Freeze dough balls on a tray until solid, then bake from frozen, adding 2–3 extra minutes.
Gordon Ramsay Sugar Cookie Recipe
Ingredients
Method
- Cream butter, caster sugar and icing sugar 3–4 minutes.
- Beat in eggs one at a time, then vanilla.
- Sift in flour, baking powder and salt, mix until just combined.
- Chill dough at least 1 hour.
- Roll into balls, coat in granulated sugar.
- Bake at 180°C / 160°C fan / Gas 4 for 10–12 minutes.
- Cool on tray 5 minutes, then on a wire rack.
Notes
Frequently Asked Questions About Gordon Ramsay Sugar Cookie
Why did my cookies spread too much?
This usually means the dough wasn’t chilled for long enough, or the butter was too warm when it went into the oven. Chill for at least an hour, longer if your kitchen is warm.
Can I freeze the dough before baking?
Yes — shape into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Why are my cookies dry rather than soft in the middle?
This is almost always from overbaking. Take them out while the centres still look slightly soft, as they continue to set from residual heat once out of the oven.
Can I add flavourings such as lemon zest?
Yes — the zest of one lemon or orange added with the vanilla gives a nice variation on the classic version, without changing the method.
