These Griddle Sugar Cookies are soft, tender, and lightly golden on the bottom with that classic buttery flavor we all love. I grew up making this recipe with my mom, and it’s still my favorite sugar cookie dough to this day.
If you’ve been around here for a while, you already know I love proving that you can bake just about anything on a Blackstone. From cakes to cupcakes to English muffins, griddle baking is one of my favorite things to teach.
Have you ever wondered if you could make cut-out sugar cookies on your Blackstone, the answer is yes! You can absolutely use store-bought sugar cookie dough if you’re short on time, but if you want that homemade-from-scratch flavor, this recipe is the one.
Griddle Sugar Cookies are such a fun way to use your Blackstone for more than just savory meals. Whether you’re making holiday shapes, birthday treats, or just baking with the grandkids, these cookies prove you absolutely can bake on a griddle—and do it deliciously.
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Can You Bake Cookies on a Griddle?
Absolutely, you can bake cookies on a griddle!
The key is low, controlled heat. When you set your Blackstone Griddle to the lowest heat setting (or about 250°F on an electric griddle), you create a gentle baking environment. The cookies cook slowly, allowing the bottoms to turn golden brown while the centers stay soft and tender.
It’s not frying — it’s low-and-slow griddle baking.
Can I Put Parchment Paper on a Griddle?
Yes, you can use parchment paper on a griddle — and I highly recommend it.
Parchment paper:
- Prevents sticking
- Helps distribute heat more evenly
- Makes cleanup incredibly easy
Just place the parchment directly on the griddle surface once it’s preheated to low. Then add your cookie dough on top and let the magic happen.
Ingredients for Griddle Sugar Cookies
For Homemade Sugar Cookies:
- Butter, Softened
- Sugar, Granulated
- Egg Yolks Only
- Vanilla
- Flour, All Purpose
- Baking Soda
- Baking Powder
- Milk
- Flour – Additional for rolling out cookies
OR
For Easy Version:
- Store-bought sugar cookie dough mix (prepared according to package directions)
- Refrigerated Ready to Bake Sugar Cookie Dough
How to Prepare the Griddle Sugar Cookie Dough
Cream the Butter and Sugar: Cream together the softened butter and granulated sugar in a KitchenAid mixer fitted with a flat paddle attachment. Beat until the mixture is light and fluffy, making sure to scrape down the sides of the bowl before moving to the next step.
Add the Egg Yolks and Vanilla: Add the egg yolks two at a time along with the vanilla, beating until completely combined. Scrape the sides of the bowl and the beater to ensure everything is evenly mixed.
Incorporate the Dry Ingredients and Milk: In a separate bowl, combine the flour, baking soda, and baking powder. Add one-third of the flour mixture to the creamed butter mixture. Once incorporated, add half of the milk and mix to combine. Repeat by adding another one-third of the flour, mixing well, then adding the remaining milk. Scrape down the sides of the bowl and add the final third of the flour. Mix until the cut-out sugar cookie dough comes together.
Divide and Chill the Dough: Divide the dough into four equal portions. Flatten each into a rectangle about 1 inch thick and wrap tightly in plastic wrap. If you’re not rolling them out right away, refrigerate or freeze until ready to use.
How to Roll Out Sugar Cookie Dough
Prepare Your Work Surface: Work on a large, clean surface and sprinkle it lightly with flour. I like using a French rolling pin because it doesn’t leave grooves or lines in the dough.
Roll Out the Dough Evenly: Place the sugar cookie dough onto the floured surface and sprinkle a little more flour on top of the dough and the rolling pin. Starting in the center and working your way toward the edges, roll out the dough evenly. Keep moving the dough to make sure it doesn’t stick, and re-flour the surface, top of the dough, and rolling pin as needed.
Adjust the Thickness: Roll the dough to just under ¼ inch thick. If you prefer thicker cookies, roll it a bit thicker. For thinner cookies, roll it slightly thinner.
How to Cut Out Sugar Cookies
Cut and Transfer the Cookies: Use your favorite cookie cutters, cutting as close to the edges of the dough as possible. Use a metal spatula to carefully lift the cut cookies onto a lightly floured surface. Place them about 1 inch apart.
Re-Roll the Scraps Properly: Gently shake excess flour off the leftover dough, then bring it together without overworking it. You can roll the scraps out one more time and cut additional cookies. After the second roll, discard the remaining dough, as overworked dough can produce tough cookies.
How to Bake Sugar Cookies on a Blackstone Griddle
Preheat the Griddle: Set your Blackstone Griddle to the lowest heat setting or about 250°F on an electric griddle.
Prepare and Arrange the Surface: Lay a sheet of parchment paper directly on the griddle surface. Arrange the cut-out cookies on the parchment, leaving a little space between them.
Griddle Bake: Cover with a dome lid to help trap heat. Griddle cook until the cookies are set and golden brown on the bottom. Avoid overcooking — they’ll continue to set as they cool. The exact time will vary depending on thickness but expect several minutes per batch. Do not flip the cookies; they cook from the bottom up.
Cool: Remove from the griddle and allow to cool on a cooling rack or a sheet of parchment paper before decorating or serving.
How to Decorate with Butter Cream Cheese Frosting
Prepare Frosting of Your Choice: Once the cookies are completely cool, it’s time for the best part—decorating. My family always requests that I use my Butter Cream Cheese Frosting recipe, and it pairs perfectly with these soft sugar cookies. The slight tang from the cream cheese balances the sweetness of the cookie beautifully.
Frost and Decorate: Spread the frosting over each cookie using an offset spatula for a smooth finish or use piping bags to create decorative borders and designs. Add sprinkles or colored sugars while the frosting is still soft. Of course, you can use any frosting you love, but this butter cream cheese frosting is our family favorite for a reason.
Tips for Perfect Griddle Cookies
- Keep the heat low — patience is key.
- Use a dome lid for even baking.
- Rotate parchment if needed to prevent hot spots.
- Don’t overbake — golden bottoms mean they’re done.
How to Serve Sugar Cookies
Sugar cookies are such a versatile treat and perfect for sharing. I love adding my decorated sugar cookies to homemade candy baskets and delivering them to loved ones during the holidays—it’s such a heartfelt, homemade gift.
They’re also beautiful displayed on a dessert buffet table for birthdays, showers, and special celebrations. Wrap them individually for charming party favors, or bring a platter to potluck gatherings where they’re always one of the first desserts to disappear.
FAQ
They have the same delicious flavor, but you’ll often notice slightly more golden caramelization on the bottom — which is a good thing!
Absolutely! Once cooled, you can frost and decorate just like traditional sugar cookies.
Griddle Sugar Cookies Recipe
These Griddle Sugar Cookies are soft, buttery, and perfectly golden on the bottom—made right on your Blackstone! Cooked low and slow at 250°F, these cut-out cookies bake beautifully on parchment paper without ever turning on the oven. Perfect for holidays, parties, or decorating with my favorite Butter Cream Cheese Frosting, they’re a fun and delicious way to bake on the griddle.
Ingredients
- Butter, Softened 1 pound
- Sugar, Granulated 2 cups
- Egg Yolks 6 each
- Vanilla 1 tablespoon
- Flour, All Purpose 7 cups
- Baking Soda 1/2 teaspoon
- Baking Powder 2 teaspoon
- Milk 1 cup
- Flour - Additional for rolling out cookies 1/2 cup
Instructions
- Make the Dough: Cream butter and sugar until light and fluffy. Add egg yolks (two at a time) and vanilla; mix well. In a separate bowl, whisk flour, baking soda, and baking powder. Add ⅓ of the flour mixture to the butter mixture, then half the milk. Repeat with another ⅓ flour and remaining milk. Add final ⅓ flour and mix just until dough comes together.
- Chill: Divide dough into four portions, flatten to 1-inch thickness, wrap, and refrigerate until ready to roll.
- Roll Dough: On a lightly floured surface, roll dough to just under ¼-inch thick, re-flouring as needed.
- Cut Cookies: Cut with cookie cutters and place on a floured surface until ready to bake. Re-roll scraps once; discard remaining dough after second roll.
- Griddle Bake: Preheat Blackstone to lowest setting or 250°F. Place parchment paper on the griddle and arrange cookies on top. Cover with dome lid and cook low and slow until set and golden brown on the bottom. Do not flip.
- Cool & Decorate: Cool completely before frosting with Butter Cream Cheese Frosting or your favorite frosting. Decorate as desired.
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Do You Want More Blackstone Dessert Recipes?
If you love griddle baking as much as I do, you’re in the right place! From cakes and cookies to sweet treats made in the Blackstone Griddle, my Blackstone dessert recipes prove you can bake just about anything on a griddle. Whether you’re craving something chocolatey, fruity, or classic and comforting, there’s a sweet recipe waiting for you.
