Best Sugar Cookie Recipe

This is the best sugar cookie recipe since it doesn’t require chilling the dough, and the cookies are soft, flavorful, and maintain their shape when cooked.

For more than 25 years, I have been using this recipe, and it has never let me down.

They have a medium-soft texture, but if you want a crisp cookie, you can bake them for a longer time. I’ve spent years refining this cookie for friends and family because it’s my absolute favorite.

Why is This the BEST Sugar Cookie Recipe?

Using basic materials from the pantry, the dough comes together quickly.
When baked, cookies barely expand and maintain their shape.
The recipe can be doubled easily.
It does NOT need to be chilled.
Baked cookies freeze well.

I like to bake a lot of cookies, so the recipe I’m giving you makes a lot of dough. In order to accommodate a large amount of frosting, I also like to roll and cut my cookies pretty thickly.

The final cup of flour may appear crumbly and dry when added. Using damp hands and/or additional flour, turn the dough out onto your countertop and work it until it is smooth and ready to roll.

Most asked Q and A about Sugar Cookie Recipe

Butter questions

The most crucial thing to remember is that the butter does not need to be room temperature. While you put your ingredients together, let the butter sit on the counter for ten to fifteen minutes. We do not advise using rock-hard butter.
The butter is too soft if you can easily make a deep indentation with your finger when pressing it into it.
You ought to be able to create a tiny fingerprint by pressing the butter.
It’s a good idea to cut the butter into cubes or small pats before creaming it with the sugar.

The dough is sticky and/or crumbly. What can I do?

The finished dough has a texture similar to Play-Doh and comes together quite nicely. If necessary, wet your hands. Place the dough onto a surface dusted with flour. As you are “kneading” it into a smooth ball, feel free to add more flour and mix it in.
Put all of your knowledge about sugar cookie dough aside. As you roll it out, don’t be scared to sprinkle it with extra flour. Make use of the leftovers! Continue mixing them into the leftover dough.

Can I chill the dough? I want to chill the dough. Actually, I need to make these 3 days in advance, is that okay?

The dough can be chilled if it needs to be made ahead of time. Store it in the refrigerator after securely wrapping it with plastic wrap.
Before rolling and slicing, let the dough come to room temperature. On the countertop, you might need to apply additional flour.

The cookies look under-baked. Can I bake them longer?

For large cookie cutters, I nearly usually recommend taking these cookies out at the 8–9 minute mark, and for little cookie cutters, 6–8 minutes. While they cool and set, they will continue to bake on the cookie sheet for a few more minutes.
I use a spatula to move them to a wire rack after they have cooled for roughly five minutes.

Can I omit the almond extract?

You can omit the almond extract.
If almond extract is not being used, use an equivalent quantity of pure vanilla extract.
Any of your preferred flavorings can be used in this cookie. I’ve had excellent results using lemon, peppermint, and maple.

Ingredients For Sugar Cookie Recipe

1 Cup granulated white sugar 200 grams
1 Cup unsalted butter 226 grams
1/2 teaspoon almond extract
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
3 cups all purpose flour 360 grams

Instructions For Sugar Cookie Recipe

PREHEAT oven to 350° F.
Cream the sugar and butter together in the bowl of your mixer for at least three minutes.
BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
Mix the flour, baking powder, and salt in a another basin, then gradually add the wet ingredients.
IMPORTANT NOTE: Continue mixing for 30 seconds to 1 minute more if the mixture appears crumbly. The dough ought to be separating from the mixer’s sides.
The dough should be turned out onto a tabletop surface and floured as necessary if it still appears too dry or stiff for your mixer. Finish kneading the dough by hand after wetting your hands.
DO NOT CHILL THE DOUGH. Separate into manageable portions (two to three pieces), spread out on a board dusted with flour, and cut. Instead of 1/8 inch, you want these cookies to be closer to 1/4 inch.
Bake at 350 for 6-8 minutes. Allow the cookies to cool on the cookie sheet until they are solid enough to move to a cooling rack.