Best Sugar Cookie Recipe EVER
This is the BEST sugar cookie recipe- no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.
I have so much more to say but let’s cookie-talk for a minute. Throughout the year I have received many emails asking about my sugar cookie recipe so I’m going to lay it all out for you here. I have been using this recipe for over 20 years and it has never failed me. The texture is medium-soft but you can bake them longer if you prefer a crisp cookie. This Basic Best Sugar Cookie Dough recipe is my absolute favorite and I have spent many years perfecting it.
It comes together quickly.
It does NOT need to be chilled.
It can be doubled easily.
It holds its shape with very little expanding when baked.
The recipe I am giving you makes a large batch of dough because I like to bake a lot of cookies. Also I like to roll and cut my cookies fairly thick…to hold a lot of frosting. Incorporating the last cup of flour may make you nervous. It will be dry and look crumbly. Turn out the dough and work with wet hands until the dough is smooth and ready to roll.
PLEASE NOTE: This recipe has been edited to make a smaller batch than originally published to accommodate the size of stand mixer that most people own.
Best Sugar Cookie Recipe
Yield: 3 dozen cookies
Prep Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: 38 minutes
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
- 1 Cup unsalted butter, softened
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth.
- Beat in extracts and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
- You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
- Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
Original recipe and images © In Katrina's Kitchen
Click here for my favorite buttercream frosting recipe (use all shortening if you would like it to crust, all butter for frosting that stays soft).
Click here for my Small Batch Royal Icing recipe (it dries hard, and is perfect for holding together gingerbread houses too!).
This giveaway is closed.
Congratulations to: Patricia #2026 “Thanks. I want to make Snickerdoodles.” I was not compensated in any way for this giveaway and as always opinions expressed are 100% my own. Good luck!
Items used in this recipe: