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
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 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!).
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.
- 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.
1,281 Comments on “Best Sugar Cookie Recipe EVER”
I admit, I was skeptical … this recipe seemed way too easy for sugar cookies… but they turned out great. I will be making them again. Thanks for the recipe.
I can’t remember if I’ve ever commented before, but I’ve made these cookies about a kajillion times over the last few years. They really are the best. Perfect for making sugar cookies with kiddos since the dough is so forgiving. And delicious! This year, I’ve been replacing all of the extract with vanilla and then adding orange zest to the dough with some chopped up dried cranberries. Then frosting with the frosting you reference above which I’ve also added orange zest and some fresh squeezed orange juice. YUM. My husband has been eating them batch by batch (and he NEVER eats cookies)
Tried this today and my dough is super crumbly. No idea what happened. Did everything exactly. I got to the last cup or so of the flour and that’s when it became super crumbly. Any advice on how to fix it?
Really nice and sweet! Soft yet a little crisp on the outside. Thanks for sharing👍👏😘
My dough keeps breaking and falling apart? Should i cool in the fridge
Thank you thank you thank you, I have tried for so many years to cook sugar cookies and always ended up with blobs of a huge sugar cookie, yes one cookie lol, BUT YOU came along with your recipe and I’m hooked. They turned out so well I ended up making 2 batches and I plan to frost tomorrow. Again thank you, I was so intimidated by this I put it off till today but no more. Told the hubby break out all those cookie cutters , I’m making cookies for every holiday. Lol
My son & I loved making these cookies! They came out perfect for tasty gifts!
How many eggs?! They’re missing in the ingredient list. 🙁
SORRY…..Forgot to rate your recipe…5+ stars
These look great and easy to make, but I don’t see how many eggs to use in the ingredient list.
Just finished making a full batch of these cookies..OOMMG..they are great. Finally found a recipe that keeps its shape…and better yet no chilling and simple. Definitely a keeper for other occasions 👍
Hiya tried your recipe was first time making them in uk so had to adjust temperature to Celsius….unfortunately they all spread didn’t hold shape….but I rescued them by re cutting with cutters….the did taste Devine….
Hi Katrina, I haven’t made sugar cookies in years, as I remember the last time the dough was so sticky and the cookies spread into unrecognizable shapes in the oven. This year my 15 year old daughter wanted to make some, so I searched Pinterest for an easy and good recipe and found yours! They were fantastic! The dough was just the right consistency, they baked up beautifully in the oven and taste fabulous! Almond is not my favorite flavor, so I just substituted additional vanilla. Thank you so much for this recipe. My daughter and I had a great time making and decorating your cookies!
I made these last night, exactly as written. My adult girls and I tried one, they are tender but still sturdy, the taste is wonderful, hint of the almond extract, not overpowering, perfect amount of sweetness definitely able to handle the sweet icing. Thank you so much for sharing this wonderful recipe. Now to find a good icing.
If I use salted butter can I just cut out the 1/2 teaspoon of salt?
I made theses today omg ! It was the best cookie recipe ever! So good ! Thank you for sharing😃
Mine came out dry even after extra kneading with wet hands. I think it needs 2 eggs.
Hmmm… I’ve made these cookies many, many times exactly as written and they turn out perfectly. The dough seems dry at first, but it comes together when balled up and rolling it out. If you feel like it’s getting too dry when rolling and re-rolling to use up the scraps, then you could use powdered sugar instead of flour on your surface and rolling pin. That’s what I always do for sugar cookies 🙂 I think an extra egg would change the texture too much?
One more thought! When measuring flour, you’re technically supposed to scoop flour into the measuring cups (rather than use the measuring cup to scoop it out of your container). It results in a slightly lower volume of flour. If you’re scooping with your measuring cup, try using something else to scoop it into your measuring cup instead and then level off. Not sure if that make sense. I keep a scoop in my flour container that I always use when measuring flour into my cups.
This is a perfect sugar cookie dough! The cookies hold their shape, don’t spread and are ideal for glazing etc. And they taste wonderful!
We make cookies every year and stumbled upon this recipe. By far the best sugar cookies we have ever made! They kept their shape well and were super tasty!!
I always wrap the dough with plastic wrap and store in the refrigerator. My cookies often take 2 or 3 nights to make because I have to go to work in daytime.
“Just out of the over – it looks great! I think they are going to taste great!!!” – Simon
“My pajamied kids were able to do most of the steps themselves. They just kept saying over and over again how they loved making cookies! I’m still waiting to hear how they love cleaning up too, but might have to be patient for that. They loved reading your reactions to the reviews too… a little comedy break.” – Amanda
These really are the best Christmas cookies ever. Easy to come together & cut & bake perfectly. I made a batch to try, another batch to make with my grandchildren & had to make a third batch as they ate them all before Christmas! Thank you.
I just made these Sugar Cookies and they are delicious!! Decorating them tomorrow with my granddaughters 🎅🏻 I followed the recipe as written, but needed to add a little more flour (1/4 – 1/3 cup). This was the first time I have used White Lily flour, so that may have been the reason. Remove them when they are still pale as Katrina stated. This will be my new go to Sugar Cookie recipe!!
The best cookie recipe for sure! I double the almond extract for a more distinct flavor, but that is what we prefer. Otherwise, I make them just as written. One batch is the perfect amount to gift, leave for Santa, and still have some for the dessert cookie tray.
I don’t know what I did wrong but my cookies came out puffy…
Maybe you added tablespoon baking power instead of teaspoon?
This by far is the absolute BEST tasting sugar cookie I have ever made! I love that I do not have to chill it beforehand. We’ve made about 4 batches of these cookies and my kids at them all, so we are starting over again for Christmas!
My first batch spread, but I added a little more flour after that and they were much better. I also added the zest of one orange and wow…they taste so delicious!
I’m feeling lazy and don’t want to roll and cut these out…what method should I use if I just want a round cookie? Ice cream scoop? Two tablespoons? Thanks!
Love these cookies!! Kept the shape perfectly!
She is NOT kidding when she says best sugar cookie ever! My family was OBSESSED! I am not gifted when it comes to baking, but these are SO EASY + DELICIOUS 🙂 MAKE THEM NOW!! Santa will love them 😉
What can I use instead of butter to make these dairy free? Also, if I have regular butter can I just omit or reduce salt in the recipe?
Leslie, I use Spectrum organic palm shortening and/or vegan butter. Earth Balance, soy free is my favorite, seems to have the best flavor, closest to butter. I use it for baking a lot and it comes out great. Sometimes I use 1/2 palm shortening and 1/2 vegan butter. Hope that helps.
These are the best I’ve ever made!
Really easy and the turned out good!
Apologies if this has been answered elsewhere, but does this recipe halve well? If I’m halving the recipe, should I use one egg or just half?
This is my go-to sugar cookie recipe every year, but (sadly!) I don’t need to make nearly as many cookies this year. Thank you!
Freeze the other half of the dough.
I loved this recipe. The almond extract gave it added flavor. Thanks much!
I was hesitant to use this recipe. Even with all of the 5 star reviews. However, I gave it a go. Boy, I’m glad that I did. It was so good…I doubled the recipe and even though, I hate the taste of lemon flavored things, I always like to add the zest of 1 lemon per batch(so zest of 2 lemons for a double batch). I am now up at 5 am baking more as my kids declared them delish. Thanks for sharing this wonderful recipe. It will be my go to sugar cookie recipe from now on
These were easy to make, roll and cut out. The almond extract added a nice flavor
This recipe is a keeper. I will bake these again and again!
Excellent! I kneaded the dough with my hands after adding the last cup of flour which kept it from being crumbly. The cookies held their shape and taste delicious. Thank you for the recipe!
This truly is the best sugar cookie recipe! They came out perfect and were so easy to make. Thanks for creating and sharing this recipe!
I’ve been making these cookies for years, and they are always a hit. And so easy!
I have tried them with lemon extract instead of almond, and brown or white sugar. Always delicious. I reduce the amount of sugar though, and usually double the recipe because, even though you get a lot of cookies… that’s never enough when my boys are around.
Thanks for this fantastic recipe
Cookies taste amazing, but mine expanded, ALOT. What could have caused this problem?
Thanks!
Hi Katrina, I made these sugar cookies today and they are delicious. I do have a question that might have been asked before but can’t seem to find an answer. Do I store them in an airtight container? Also, will they last until Friday? Please let me know when you have a moment! Thanks 🙂
Yes, they will last stored in an airtight container. Thanks for writing!
Hi!! Made these today and they are SO easy and SO good!!
We are gonna decorate them tonight!!
Thanks for sharing your recipe
These are fantastic!!!! Wonderfully soft and I love that I don’t have to refrigerate them. Perfect cookie.
What am I doing wrong…my dough was really sticky. I had to add tons of extra flour to be able to roll it out, and once cooked they didn’t hold their shape at all. Any thoughts on where I’ve gone wrong?
How do you freeze and thaw baked cookies?
This is by far the best sugar cookie recipe I’ve ever used! Easy to make, great flavor and the best consistency!
Is it only one egg that you use?
Yep!
Do you need a miler to do this
Mixer
The dough for this recipe is very thick so I suggest using a mixer. You can do this by hand though it might just take more time and energy. Hope you enjoy your cookies.