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.
Every year millions of people print this Best Sugar Cookie Recipe EVER from In Katrina’s Kitchen. I have been using this recipe for over 25 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 cookie is my absolute favorite, and I have spent many years perfecting it for friends and family.
Why is This the BEST Sugar Cookie Recipe?
The dough comes together quickly with simple pantry ingredients.
It does NOT need to be chilled.
The recipe can be doubled easily.
Cookies hold their shape with very little expanding when baked.
Baked cookies freeze well.
The recipe I am giving you makes a large batch of dough because I like to bake many 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 look dry and look crumbly. Turn out the dough onto your countertop and work with wet hands and/or more flour until the dough is smooth and ready to roll.
Most asked Q and A about this Recipe
Butter questions
- It is most important to note that the butter does not have to be at room temperature. We do not recommend rock-hard butter but allow the butter to sit on the countertop for 10-15 minutes while you assemble your ingredients.
- If you can press your finger into the butter and you can easily make a deep indent then the butter is too soft.
- You should be able to press the butter and make a small fingerprint.
- A tip for mixing butter is to cut it into cubes (or just small pats) before creaming with the sugar.
The dough is sticky and/or crumbly. What can I do?
- The final dough really comes together and has a texture close to Play-Doh. Wet your hands if you need to. Turn out the dough onto a floured surface. Don’t be afraid to use more flour and incorporate it in while you are “kneading” it into a smooth ball.
- Forget everything you know about sugar cookie dough. Don’t be afraid of sprinkling more flour as you roll it out. Use the scraps! Mix them back into the unused dough and keep going.
Can I chill the dough? I want to chill the dough. Actually, I need to make these 3 days in advance, is that okay?
- If you need to make the dough in advance, you can chill it. Wrap it tightly with plastic wrap and store it in the refrigerator.
- Bring the dough to room temperature before rolling and cutting. You may need to use more flour on the countertop.
The cookies look under-baked. Can I bake them longer?
- I almost always suggest pulling out these cookies and the 8-9 minute mark for large cookie cutters, and 6-8 minutes for small cookie cutters. They will continue baking on the cookie sheet for a few minutes while they cool and set.
- After cooling for about 5 minutes, I use a spatula to transfer them to a wire rack.
Can I omit the almond extract?
- You can omit the almond extract.
- If not using almond extract, replace it with an equal amount of pure vanilla extract.
- You can use any of your favorite flavorings in this cookie. I have used peppermint, maple, and lemon with great success.
How Do I Make these Cookies Gluten-Free?
- To make these the best gluten-free Sugar Cookie, swap out the flour for your favorite gluten-free 1:1 flour.
- I use King Arthur Flour Measure for Measure Flour
What is your favorite Christmas Cookie Frosting Recipe?
- I’m happy you asked! I like a soft, sweet frosting. Here is my favorite Christmas Cookie Frosting.
- Click here for my Small Batch Royal Icing recipe (it dries smooth and hard and is perfect for holding together gingerbread houses, too!).
- You could also try our Three Ingredient Chocolate Glaze
I hope you love this Best Sugar Cookie recipe as much as our family does! Merry Christmas!
Best Sugar Cookie Recipe
Ingredients
- 1 Cup unsalted butter, 226 grams
- 1 Cup granulated white sugar, 200 grams
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour, 360 grams
Instructions
- PREHEAT oven to 350° F.
- In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
- BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
- In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
- IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
- If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), 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.
Notes
Nutrition
Troubleshooting Best Sugar Cookie Recipe
Scooping and dumping your flour may be the problem! Even with level scooping measurements can vary. Try getting a digital kitchen scale and adding your ingredients by weight.
If your cookies seem to consistently need a longer or shorter baking time consider calibrating your oven with an oven thermometer.
Bake with a silicone mat or parchment paper.
Invest in a small metal cookie spatula to transfer cookies.
If left on the counter top for about an hour your butter should be the right consistency- a finger pressed onto the butter will make a slight indent but not sink down into it. (Read more about room temperature butter in this post about XL Bakery Style Cookies.)
Whenever a recipe calls for room temperature butter you should use room temperature eggs. To take the chill off of eggs I place them in a shallow bowl of warm (not hot) water for 2-3 minutes. You can then crack them for use in your recipe.
Looking for more Christmas Cookies?
Try my Christmas Cookie archive for some of the most adorable and delicious Christmas cookies.
Some of my favorites are Grinch Cookies and Ugly Christmas Sweater Sugar Cookie Bars.
For something different, try Christmas Tree Meringue Cookies.
2,506 Comments on “Best Sugar Cookie Recipe EVER”
Would I be able to use this recipe as a cookie cake?
This is my favorite sugar cookie bar/cake https://www.inkatrinaskitchen.com/ugly-christmas-sweater-sugar-cookie-bars/
If someone is allergic to almond extract, should I do 1.5 teaspoons of vanilla or just omit it?
You can use all vanilla extract
Love this recipe so much! I use it every year at the holidays and whenever the need for a sugar cookie arises. We needed to make GF sugar cookies this year, so I followed the recipe as usual, subbing in King Arthur GF Measure for Measure flour, but it came out very sandy. Ended up adding in about 1/4 of a cup of more milk and it was perfect!
Delicious recipe! I only had to make one batch and we had plenty to decorate. The cookies baked without expanding. I will forever use this recipe! Thank you!
This is our 6th year making your recipe. They are the BEST! Especially coming from a non-baker! So easy to do. Soft, flavorful and so fun to decorate. Thank you!
My family LOVES these cookies and they are so easy to make! Even for a mediocre baker like myself. I highly recommend!
I recently had to go gluten free and wondering if anyone has tried this recipe with the King Arthur 1:1 blend?
This recipe is literally impossible to mess up. I am relatively new to baking and these consistently turn out great. My family now demands that I make them for Christmas every year, because they are that good. Thank you for such an easy and delicious recipe!!
I use this recipe year after year and my kids just eat them up, no frosting. But it barely makes 15 cookies. I usually double my recipe !
truly amazing cookies 🍪
Best sugar cookie recipe around! So simple and always turn out perfect!!
The perfect recipe. This is the best sugar cookie recipe. I sent it to everyone. I do refrigerate my dough and it still turns out great. Just add a couple minutes to the baking time.
I just made these for my grandkids! They are amazing! I followed directions as written and I’m so impressed how the cookies hold their shape. Best of all… no refrigeration ❤️
Super easy and good cookies. Will make again. Love that there is no chilling needed. Makes it so easy to do with kids.
Is it ok if you need to chill the dough?
Can I use apple sauce in place of the egg? I have an allergy. If not what can you Suggest
I LOVE this recipe!!! I have made these cookies 3yrs in a row now. They turn out perfect every time!! Also see her frosting recipe!!! Combined these 2 recipes are perfect for big batch cookies for taking to parties, offices, neighbors, ect
I only use this recipe for when I make sugar cookies. They come out perfect!!
Each year I make these I’m still so impressed how good they are!!
Can I bake them in advanced like 2 days?
I’ve used this recipe last 6 years. Best is no dough chilling. It’s our go to for Xmas cookie decoration for the kids. Thank you
made 1st time. they did spread and slightly lose shape. had to cut them apart
I’ve seen chocolate sugar cookies lately..how would I incorporate coco into these cookies?
They are definitely no fail sugar cookies. I made them last year for a Children’s Christmas party. Fantastic!
These are the chocolate cookies I make https://www.inkatrinaskitchen.com/best-chocolate-cut-out-cookie/
I’ve been using this recipe every Christmas and Easter since 2019. It really is the best and easiest to roll out and cut. Very happy to have found it. Thanks!
This is literally THE BEST sugar cookie recipe ever! I always get rave reviews when I make this recipe and it has become a staple recipe for Christmas cookies to share with friends, family, and neighbors. We return to this recipe again in February to make Valentine’s Day heart cookies – everyone always loves them!
This is absolutely the BEST sugar cookie recipe I’ve ever used, thank you!!! Dough is so workable and the cookies are delicious!
I’ve made this recipe too many times to count.
It’s my go to recipe. My family, friends and coworkers love it as well.
I was just curious if I’m able to cut out the cookies and flash freeze them? I want to have them ready in the freezer to bake on demand. If so would I need to let them thaw before baking or should I add a couple minutes bake time to the original recipe bake time? Thank you!
It says these freeze great. What are your instructions for freezing? And then when taking them out to thaw and frost? I want to make them and then wait a week or so to decorate.
Thank you.
This is a staple at our house year round! My daughter loves to bake and these have become her signature item.
I highly recommend this recipe! Thank you for sharing it. ❤️
Oh my stars! These cookies are AMAZING! The whole family loves them! It was my first time making sugar cookies and I wanted to do cut outs. I’m so happy I found your recipe! Thank you ❤️
I have a friend I just found out that he is VERY allergic to tree nuts and so I’m wondering if I can add more vanilla extract in place of the almond extract or maybe a new extract I found that is butter and cinnamon flavored with the vanilla so I don’t have to worry about him becoming deathly ill.
Do you think 🤔 I could try one of those the extra vanilla or the combo extract with the first tsp of vanilla and it still taste like a regular sugar cookie? I’ve NEVER had to worry about it when I’ve made my Sugar cookies and mine & yours both call for almond extract too and he said they’re his favorite (and definitely mine 😋) I just want him to be okay.
Too bad I didn’t know how his mother or whom ever made them for him what they did in place of it.
Thank you for your help! I look forward to trying your recipe since I don’t have to chill it, I’ve made mine for 42yrs and EVERYONE has always loved them, but I just made friends with my PT at his office and he along with another lady are excited I mentioned bringing them goodies and I asked about allergies and found he’s severely allergic to all tree nuts.
Thanks for your help!
Delicious cookies! Easy to make, hold their shape and don’t spread. I did weigh my ingredients to see how different the weight of three cups vs 360 grams. 3 cups was about 410 grams so I removed the extra and the cookies turned out great!
These sugar cookies are simply the best! We have been making them for years, and they never fail. Not having to chill the dough is a huge bonus! We usually top the cookies with sprinkles before popping them in the oven. So delicious! Thanks for the amazing recipe!
EXCELLENT
I have taste tested these with several different recipes with my family as judges. These won ! I have baked so many batches of these and frosted with royal icing. They always come out perfect. I freeze them baked, and sometimes I roll them out to 1/4 in thickness and freeze them on a cookie sheet between parchment paper and plastic wrap. Then when I’m ready to bake I just take one sheet out of the freezer for about 5-10 mins and cut . and bake. Thess never fail. Thank you very much for a perfect recipe!
~ Adrienne
These are the BEST sugar cookies I’ve ever made. The perfect texture and delicious flavor. A+++++!!
This is THE BEST sugar cookie recipe. My granddaughter loves to decorate them but I love them just plain. They are that good!
Hola! yo tengo una pregunta, como afectaría la receta si no tengo azúcar normal y la sustituyó por azúcar glas?
These really do look like the best ever — soft, sweet, and perfectly baked!