Let’s be real. We’ve all had that moment: a special occasion pops up, the pressure’s on to bring a treat, and the last thing you want is a cookie that’s flat, crispy, or just plain bland. Maybe you’ve been on a quest for the one—a sugar cookie recipe that’s actually foolproof. The kind that holds its shape when you decorate it but stays soft and tender when you bite in. Friend, your search ends here. This is the only sugar cookie recipe you’ll ever need. It’s my absolute go-to for holidays, bake sales, and those days when you just need to creme some butter and sugar to make the world feel right again.
Table of Contents
Table of Contents
Why You’ll Love This Sugar Cookie Recipe
- No More Spreading! These cookies hold their shape beautifully, making them perfect for detailed cookie decorating.
- Soft & Tender Bite: Forget crunchy sugar cookies! These have a slightly soft center and a delicate, buttery crumb.
- Make-Ahead Magic: The dough is a dream to work with and can be chilled or even frozen for later, making your baking schedule a breeze.
- Endlessly Customizable: This is the perfect blank canvas for royal icing, buttercream, or a simple sprinkle of sparkling sugar.
Gathering Your Ingredients
Simple, classic ingredients are the secret to this cookie’s success. You probably have most of this in your pantry right now.
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Sugar Cookies Best Recipe
- Total Time: 2 hours 26 minutes
- Yield: 24 cookies 1x
Description
Master sugar cookie recipe for perfect results Easy baking technique with simple ingredients Achieve crisp edges soft centers every time
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Cream the Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for a full 2-3 minutes. You want it to be light, fluffy, and pale in color.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until just combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Bring the Dough Together: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Chill the Dough: Divide the dough in half. Shape each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
- Preheat & Roll: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
- Cut into Shapes: Use your favorite cookie cutters to cut out shapes. Transfer the shapes to the prepared baking sheets, placing them about 2 inches apart.
- Bake: Bake for 9-11 minutes, or until the cookies appear just set. The edges should not be browned.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Notes
A foolproof sugar cookie recipe that holds its shape for decorating but stays soft and tender. Perfect for holidays, bake sales, and any occasion.
- Prep Time: 2 hours 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
- Sugar: 12 g
- Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (trust me, it’s the secret weapon!)
- 3 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
How to Make The Best Sugar Cookies
- Cream the Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for a full 2-3 minutes. You want it to be light, fluffy, and pale in color. This step is crucial for the texture!
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until just combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.
- Bring the Dough Together: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. The dough might seem a bit crumbly at first, but it will come together.
- Chill the Dough: Divide the dough in half. Shape each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days). If you’re in a serious hurry, you can pop it in the freezer for about 30-45 minutes, but a proper chill is best.
- Preheat & Roll: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use more flour as needed to prevent sticking, but try to use as little as possible for the most tender cookies.
- Cut into Shapes: Use your favorite cookie cutters to cut out shapes. Use a thin spatula to carefully transfer the shapes to the prepared baking sheets, placing them about 2 inches apart.
- Bake: Bake for 9-11 minutes, or until the cookies appear just set. The edges should not be browned. They might look a tad underdone, but they will continue to set as they cool. This is the key to soft cookies!
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
My Favorite Tips & Tricks
- Room Temperature is Key: Seriously, it makes all the difference! Your butter and egg should be truly at room temp for the best creaming and emulsification. Cold butter won’t whip up properly, and a cold egg can make your dough curdle.
- Don’t Skip the Chill: I know, the waiting is the hardest part. But this step prevents the cookies from spreading into puddles in the oven. A chilled dough is a shaped dough!
- Almond Extract Magic: If you’re not a nut fan, you can skip it. But that tiny half-teaspoon doesn’t taste like nuts—it just adds a deeper, more complex flavor that makes people say, “Wow, what’s in these?!”
- Re-rolling Dough: Gather your scraps, press them together (don’t knead!), and re-roll. The cookies from the second roll might be a touch tougher, but they’ll still taste delicious.
FAQs: Your Sugar Cookie Questions Answered
Can I freeze the sugar cookie dough?
Absolutely! This dough freezes beautifully. Wrap the discs tightly in a couple layers of plastic wrap and pop them in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Why did my cookies spread and lose their shape?
The usual culprits are butter that was too warm or not chilling the dough long enough. Your butter should be soft but still cool to the touch, and the dough needs that fridge time to firm up the butter again.
Can I use this recipe for cookie cutter shapes?
Yes! That’s exactly what this recipe is designed for. It’s a sturdy yet soft roll-out cookie dough that holds intricate shapes perfectly.
How should I decorate these cookies?
The world is your oyster! For a simple finish, dust with sparkling sugar before baking. For full-on decorated cookies, let them cool completely and then use a simple royal icing or a delicious buttercream frosting.
How do I store decorated sugar cookies?
Once iced, let the icing set completely. Then, store them in a single layer in an airtight container at room temperature for up to 5 days. If you’ve stacked them, place a sheet of parchment paper between layers to protect your artwork.
Perfect Pairings & Serving Ideas
These cookies are a classic for a reason. Serve them with a tall glass of cold milk for the kids or a hot cup of coffee or tea for the adults. They’re the star of any cookie platter, especially during the holidays. I love putting out a plate of these with a variety of other holiday baking favorites for guests to enjoy. For a fun activity, set up a decorating station with different colored icings and sprinkles—it’s a surefire hit at any party.
And there you have it! My no-fail, always-perfect, best sugar cookie recipe. This dough has seen me through countless Christmas Eves, last-minute school events, and even a few stress-baking sessions. I hope it becomes a trusted friend in your kitchen, too, creating sweet memories and even sweeter treats. Happy baking!