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.
2,439 Comments on “Best Sugar Cookie Recipe EVER”
These cookies look great!
I was wondering if I could do a copycat for what my Publix Supermarket calls scones. Their scones look like triangular cookies of about 1/2″ thick. I usually buy the cranberry orange ones and thought that this dough might work.
I’d appreciate any thoughts that you might have on this.
Thanks, Michael
I LOVE this recipe. I made football cookies In preparation for superbowl. Thank you for sharing recipe.
This is THE BEST sugar cookie recipe!!
This recipe is FANTASTIC! It really IS the best sugar cookie recipe! No chill time AND they don’t spread?! I didn’t think it was possible but it’s true! This will be my go-to sugar cookie recipe from now on!
I feel so stupid right now – I’m typically a very good cookie maker, but the 1st time I made these a couple days ago, the dough was very soft & sticky. Couldn’t for the life of me figure out what went wrong. I don’t like being defeated so decided to try them again tonight. I checked & double checked ingredient quantities, made sure butter wasn’t too soft, used room temp egg, and they came out exactly the same. Even added a little more flour and put them out on the counter with flour. Wet my hands and it was so soft & sticky I had up to my wrists and couldn’t get it off til I washed them under water. I want to cry! Threw them in the frig but not very hopeful I’ll be able to do anything with them….
These were super easy to make! I am going to double the vanilla and almond flavoring next time. For those who make typical sugar cookies…these do not brown on the bottom edges like typical sugar cookies. They don’t brown but are fully baked. I love that this dough doesn’t have to be chilled and the cookies don’t spread while they bake.
These were fantastic! Dough is super easy to work with and cookies held their shapes beautifully!
my go to sugar cookie recipe EVERY TIME! Always come out perfect!
I have made these every year for the past several. They are so easy and come out just as described. Can’t wait to make them again today!
Cookies turned out pretty well. Great recipe if you don’t have time to refrigerate dough.
this is my absolute go to sugar cookie recipe, it has been a favorite among family and neighbors for years! thank you so much for sharing ♥️
Hi! I’m wondering if you have egg replacement recommendations? And if they will work well in the recipe. Thanks so much!
Great recipe. Love the almond flavor. Not dry or crumbly at all.
Amazing taste and texture! Love this recipe. I have used it several times and I am always asked to share the recipe. Which I happily do!
This is my go to sugar cookie recipe and have been using to for probably 10 years now. Last year I even change it up and made sugar cookie blossom cookies with the different flavors of Herseys kisses they turned out amazing
I’m not one to leave comments, but I absolutely had too this time! These cookies are the definition of delicious! The cookies are PERFECT and the recipe is so easy to make. If you are looking for a the perfect cookie recipe, look no further, you will not regret it.
Thank you for sharing this amazing recipe!
Best sugar cookie recipe ever. The cookie holds its shape, my daughter and husband love them.
Delicious cookie. I make these every year with my granddaughters. Easy to mix. Easy to roll out.
Your sugar cookies are the absolute BEST so happy i found it a few years back and so very easy so much deliciousness definitely will be trying so many more of your recipes.Thank You Katrina
Will the recipe work out and still taste good if i do not use the almond extract due to allergies ?
Yes the cookies will still turn out just fine without the almond extract!
The best ever indeed! Thank you so much. These turned out perfectly!
Is the butter cold or at room temperature?
This recipe is the Best Ever… I have tried so many cut out sugar cookie recipes to get what I think is a true cut- out sugar cookie and this is the one. The dough is very easy to work with, the cookies did not spread out they held their shape, I do recommend the cookie to be thick not thin. The favor was also good I did not use almond extract just vanilla and I think I might add a dash of lemon for the next time I make these cookies.
You will not be disappointed with this recipe as long as you follow the instructions, its a winner.!!!
Thank you for sharing
I have made two batches of these so far and found the dough very easy to work with, with no adjustments needed. I like the fact that refrigeration isn’t required so they can be a spontaneous activity. I made them with my 9 year old granddaughter and there was no frustration for her with dry, breaking dough. We all liked the flavor and will leave in the almond extract as well.
This recipe is a keeper.
How long can they be stored? Making cookies to share for Christmas… want to know how far ahead I can bake them.
I made these and replaced the almond extract with vanilla and they were perfect.
I’d like to make them again with lemon extract. Should I replace the almond extract with lemon extract or still replace the almond extract with vanilla and just add lemon extract to that?
You remove the almond extract altogether. 😊
I’m in my 60s and after years of struggling with every type of roll out cookies, I just gave up. I haven’t made this kind of cookie in decades which made me very sad because decorating sugar cookies is an important part of the holidays for me. I read your recipe and was encouraged to try just one more time. They turned out amazing and the dough worked perfectly! I am so happy to have found a recipe that will allow me to make traditional Christmas cookies with my grandchildren. Thank you so much!
I’m a homeschool mom ,and like to bake w my son and this is the best n easiest suger cookie recipe! 🎅🏽🍪👩🏽🍳🎄🕎 I need easy instructions to make it & follow. This is our second year baking these cookies 🍪. Thank you love love this so much. Best Cookie Recipe 🍪
Made these with my daughter, these were perfect, no spreading and held their shape perfectly!
I have used the recipe year after year and LOVE it! My family does, too 🙂 I’m wondering if I could make the dough ahead of time and freeze it? If so, any tips/tricks for thawing/rolling/baking? Thanks!
Such a wonderful recipe with simple ingredients and fabulous taste. The cookies held their shape beautifully and I’ve made 2 batches in the last 2 days. Raving fans, and will be my new go-to recipe for cut out cookies. Thank you!