Bolt Sugar Cookies

Sugar cookies are a holiday classic + so many members of the CHAARG community love to create their own [especially the bolt!] so we wanted to offer a recipe on our blog for everyone to try!

These are a lower sugar, sugar cookie but they still taste amazing + are great as a decorative add on to the rest of your holiday baking recipes. You can substitute the flour for a gluten free version or sub the butter + milk for non-dairy versions as well + the recipe should still hold up!

To create the bolt cookie, we printed off a picture of the bolt + cut it out to create our own stencil! Once we had the stencil made, we cut the dough using a sharp knife : )

If you make your own bolt cookies – we want to see! Tag us @CHAARG on Insta + show us your creations!


  • 1/3 cup Sugar
  • 8 tbsp Unsalted Butter
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 ½ cups Flour
  • 1/8 tsp Salt
  • ½ tsp Baking Powder


  • 1 cup Powdered Sugar
  • ½ tsp Vanilla
  • 4 tsp Milk


#1] Mix sugar + butter together until light in color, then add egg + vanilla to the mixture
#2] In a separate bowl, combine the flour, salt, + baking powder. Slowly add flour mixture into wet ingredients until dough is no longer crumbly
#3] Roll dough in a plastic wrap + place in the fridge to chill for 30 minutes
#4] While the dough chills, preheat oven to 375 degrees + line a baking sheet with parchment paper
#5] Once the dough is chilled, sprinkle flour onto your work surface [counter, slip mat, cutting board, etc.] + place dough on the flour, rolling the bottom around slightly to get coated with flour. Use the same plastic wrap to place on top of the dough
#6] Using a rolling pin, roll out the dough into 3/8” or ¼” inch sheet [depending on your cookie texture preference – 3/8” will be chewier, 1/4” will be crispier] then use cookie cutters to create your desired cookie shapes!
#7] Place cookies on baking sheet + bake for 8 to 9 minutes. Remove from the oven + let cool before adding icing
#8] For icing recipe – combine all ingredients until icing is smooth + at desired consistency. For thicker icing, add more powdered sugar – for thinner, add a little more milk!

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