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”
I made these yesterday, I actually ended up having to chill the dough because I was at my parents (bigger kitchen) and I had forgot my cookie cutters, later that evening after got my cutters, I finished them. They cut out sooo nice and not as sticky, it was so easy. And the taste was awesome as well. Def my fav sugar cookie recipe by far. 🙂
Great tasting cookies! Easy to put together, and they bake well. I found the dough to have a crumbly texture and thought maybe it was the floured surface adding too much flour when I was rolling it out. The second time, I placed my still crumbly dough between two sheets of parchment paper, and voila, so much better! Once baked, they freeze well! Thanks for a great recipe!
I am surprised by some of the few negative comments about this recipe. I have used this recipe for a few years now and it is the best sugar cookie dough I have ever worked with. dough comes together so easily, and rolls out with out any issues. I make about 10-12 dozen of these cookies for my grandchildren’s Christmas cookie decorating party and get rave reviews from both children and adults. oh and I make them about 2 weeks ahead of time and put in freezer storage bags and keep in my very cold garage and they are fine,
Hi
Can this dough be refrigerated or frozen for later use?
Doesn’t say how many cookies this makes.
Fantastic and simple! Delicious! Thank you!
Made these cookies today and they couldn’t have turned out more perfect! On to the best cookie icing recipe!
Idk what I’m doing wrong. My dough keeps coming out wayyyyy too sticky. Which is the opposite of what others are having challenges with! Lol I cannot figure it out. I did not melt butter or even let it get fully to room temp. I only let the butter sit out for maybe 10 minutes. Have you ever heard of this? I’ve added an extra cup of flour gradually and still very sticky.
Absolute best recipe! I use this every year for Christmas cookies and they are perfect every time.
I don’t have a stand mixer, would an electric hand mixer work?
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Best Sugar Cookie Recipe is great! i just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
How would I go about freezing these if I wanted to bake them ahead of time?
Place your baked cookies in an air tight container and place in freezer till you’re ready to decorate.
Can I still chill dough for baking later??
Yes!
The comments are right – best sugar cookie dough I’ve ever used!! For folks wondering about making this plant based: I replaced the butter with country crock vegan butter and the egg with bobs red mill egg replacement. Exact same measurements. Came out PERFECTLY. Shapes held up and it tastes delicious.
Hi, i want to make these cookies one week before using them, also want to decorate with royal icing a week before.
What is the best method to store them so that they are fresh ??
Please reply.
Also thankyou for this recipe. I have tried it one time and they turned out amazing!! Thankyou so much.
The best roll out cookie ever
Can I make tge dough ahead of time and chill for use the next day?
Yes!
Will it turn out if I mix by hand?
It will turn out, but with how long it takes by hand the batter may be too warm. You will experience more spreading due to the butter having been worked so long.
Can I freeze the cookies if I need to make them in advance?
I loved this recipe it came out crispy on the outside and chewy on the inside! the perfect ratio!!! The dough was very easy to work with and super fluffy!!
Another egg needed to be added this dough is completely crumbly and doesn’t work and then the timing Burns the cookies. Horrible recipe!
It doesn’t sound like you will give it another try, but my advice is to keep mixing for up to 1 minute longer than you had. Truly the batter will come together if you keep mixing. But thank you for letting us know.
FABULOUS cookie recipe! I needed something homemade that was easy and festive as one of the after-Thanksgiving dinner treats. This recipe was highly recommended in a FB baking group, otherwise I would’ve never tried it on my own. Well, this recipe doesn’t disappoint in any way: It’s EASY, CONVENIENT and they actually taste GOOD. I rolled the dough 3/8″ thick and topped with 1/4″ American Buttercream. And it’s true, there’s minimal expanding of the dough during baking, so my cut shapes were totally recognizable. They’re a thumbs-up with everyone who tried them. THANK YOU for the recipe! ooxoo
Can these be made without egg?
This recipe has not been tested with an egg substitute.
I have made these cookies a few times and I love them! So easy, fast and tasty!! Thank you!
This is THE BEST cutout cookie recipe I have EVER made. And I am a pretty good cook/baker. I’ve been making these for almost 8 years and they never get old. At times I’ve frozen them for about a month before I’m going to bake them and they taste the exact same as fresh baked. Nice work!
I know it says no chilling but will it hurt if we do chill it?
Can you use this recipe for fondant cookies? Has anyone tried?
Very disappointed. They were dry and crumbly. Would not even hold up when eating.
It doesn’t sound like you will give it another try, but my advice is to keep mixing for up to 1 minute longer than you had. Truly the batter will come together if you keep mixing. But thank you for letting us know.
How long are they fresh after you bake them
I have a question before trying your recipe. Can I use margarine or oil instead of butter?
These cookies have a wonderful flavor. They came together FAIRLY well ,however, I did have to add a little water as mentioned. I wonder if adding a little milk to them would help? Loved the taste though and will keep trying with the recipe to add just a touch more moisture .
Try mixing for about 1 minute longer too! Thanks for writing!
Love this recipe! It is my go to for all of my sugar cookies-and I make a lot of them!! They come out perfect every time and taste amazing!
Worked ok 1st time. Second time way too crumbly. Tried your fancy “important tips”… no good. Ended up throwing in the garbage. Can’t even roll it out. I triple checked all my measurements and ingredients. Can’t figure out what went wrong. Won’t use this again. Waste of ingredients.
So sorry something went wrong. Our first suggestion is to try mixing the dough a bit longer than you think is necessary. It should come together into a consistency that will stick to itself but not to your hands or rolling pin, countertop, etc.
I love this recipe! Super easy and turn out beautiful every time… I do find that some spread slightly more than others and I would prefer minimal/ no spread. Any tips? I have read sugar cookies with baking powder spread… could I omit it? Have you tried the recipe without?
Thanks 😊
Yes you can omit it. The cookie will be more dense.
How many small or large cookies are made from this recipe?
It is really difficult to say due to the varying nature of cookie cutters. Possibly 2 dozen for large cutters? Just an estimate.
Great recipe. What is the best way to store them?
Love this recipe! I have made it numerous times. It is my go to sugar cookie recipe.
This recipe was the best one I ever had . Thank u for an awesome recipe.
I love the almond and vanilla combo, but when mixing in other flavors (lemon, orange, peppermint) do you omit the vanilla or does it all meld well?
I was skeptical when I read “BEST” sugar cookie “EVER”.
In fact, IT IS THE BEST EVER !!!!! cookie recipe. We use ‘Among Us’ cookie cutter for this recipe. And the best part, I reuse the dough multiple times to cut out the cookie shape to its last. In other post, it recommended not to reuse the dough after cutting out the cookie shape. This worked out perfectly fine. My son and I could not stop eating the cookie after making them and we have not even started with the icing. I am so happy to have found this recipe.
Thank you and this is definitely THE cookie recipe I will be using for the rest of my life.
Can you freeze cookies after baking
I rarely give reviews but just had to with this recipe. I, along with my grandchildren, made Halloween cookies using this recipe. I loved not having to refrigerate the dough (moved things along for impatient little hands). I also used the attached recipe for the frosting. At the Halloween party, people said things like, “I usually don’t care for sugar cookies but these are so good I had to go back for seconds.” I think I found the perfect sugar cookie recipe! Thank you.
I made these cookies with my friend for Halloween thinking they were gonna be those super hard cookies that people just use to decorate and don’t really eat, but these cookies were so good and so soft and chewy but still perfect for decorating. what a great recipe!
The dough came together perfectly! I was so happy until I had to roll the dough. Despite the recipe saying DO NOT CHILL THE DOUGH (in all caps), I had to chill the dough. It is unseasonably warm so I think the butter softened a bit too much. After a short chill, everything turned out A-OK. I will definitely use the recipe again. Just don’t be afraid to trust your instincts if the dough isn’t cooperating.
You are a great baker! Love those instincts!!
You forgot to put the egg in your written down recipe.
I made them and they spread and went really wide!! 🙁
Why was this? Going to try again
We get it. It’s good.
No need to be repetitive people
Even with 2 teaspoons of baking powder, these don’t spread? Are we sure? That sounds like a lot. Makes me nervous. This is the most similar to my old old old recipe, but mine calls for the soda/tartar combo, and powdered sugar instead of granulated.
This IS the best sugar cookie recipe! So easy, rolled out easy and tastes really great.
Question for the 3 cups of flour it’s say 360 grams . Isn’t 3 cups of flour 375?
There are many flour conversion charts. We use the King Arthur Flour conversion chart. It is linked in the text of the post.
The dough was so crumby. Unable to shape it. It was so frustrating.
So sorry that something went wrong!