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”
We’ve been using this recipe for years, and they turn out perfectly every time. We host a huge cookie decorating party for dozens and dozens of kids, and I love that this recipe doesn’t require chilling the dough. As I turn to it again this year, I wanted to take the time to say thank you!
Can you use plant butter for this recipe?
I have not tried it personally, but I’ve heard from many readers who have had success.
I’m curious as to why this dough should not be chilled.
This is always a favorite recipe around our home. Each year I bake one batch for Christmas which yields about 24 cookies. Always soft and perfect with a sweet buttery flavor and then the almond lingers. It’s simply the best sugar cookie recipe! When iced they hold up well too.
I’m 40 years old; I’ve been baking for too many years. I follow this recipe exactly, without substitutions. This is hands down The Best Sugar Cookie recipe I’ve ever used! It has become a staple for celebrations over the years. It is a crowd pleaser. I highly recommend this one.
I really love these sugar cookies and now make them for many occasions. Especially Christmas and allow the kids to decorate on their own and they love it.
They’re so good I can’t stop eating them. I do recommend only using a paddle attachment for this recipe, I’ve failed a couple times and found that was one that cannot be replaced. Thank you for sharing!
I love this recipe! I have been using it for a couple years now. I get so many compliments on how good they taste every time I make them. I want to add that my daughter is severely allergic to eggs so I swap it out for Bob’s Red Mill egg replacer and it works beautifully. No one ever knows the difference!
I don’t know why I’ve waited so long to leave a review for these cookies – I’ve used this recipe for years! They are absolutely perfect, every single time. I follow this recipe exactly as written and have never had an issue, or more delicious cookies. Thank you!!!
Absolutely perfect every time! I make these with our young kids and they are easy and delicious! Thank you so much!
I love this recipe I can make it one day 😁😁😁
Sucks, so crummy i was very disappointed
This recipe is amazing. My teenage daughters made it with all their friends and they turned out perfectly. Thank you Katrina for making this recipe so simple and easy to follow. We will use this for years to come.
5 Stars!
I first made this recipe for my Grandson’s Sip & See this past summer. Had great success baking Onesies, decorating and individually wrapping them in cellophane. Stayed fresh! I’m now going to make them for Christmas. Great recipe!
This has been my go-to recipe for the last few years and not only do I love it, the compliments speak for themselves. Thank you for sharing this gift with us! As a mom with a full time 9-5 and my own home baking business, this no chill recipe is a life saver for someone with my schedule who never has time to prep. Outstanding!
Legit the ONLY sugar cookie recipe I will use!!! They are the absolute best cookies ever!
Thanks, these are great!! I weighed out my sugar and flour and the dough seemed too wet to roll. But, I read the complete article and just went with it. I did not need to knead in much flour in order to roll them out. Because of that they came out very tender. I used them to make my Mom’s raisin filled cookies and had to bake them longer, but my Mom would have loved these.
Also, it’s not helpful to criticize and call some thing crap without elaborating as too how they were sooo bad. I suspect a critical mistake was made.
Nice tasting cookie And an easy dough to work with but I found that it spread quite a bit and didn’t keep its shape as advertised. I chilled the second batch after cutting and it still spread. Pity.
I think you might be able to reduce the amount of baking powder. Some sugar cookie recipes call for none.
Question… I know you say not to refrigerate, but I needed to make the dough ahead of time. Bringing back to room temp next day should be ok correct?
Can I use salted butter and omit the 1/2 tsp salt instead if I’m out of unsalted butter? How important is the unsalted butter?! Thank you.
You can do that!
I discovered this recipe a couple years ago and I have used it obsessively ever since! These cookies consistently come out perfectly- they retain their shape while baking and the flavor profile is so rich (thanks to the almond extract). I will confess I do chill my dough (to let it rest and the flavors meld together), but I’ve baked them without doing so and they still keep their shape. Excellent recipe-thank you!
I love this recipe, Katrina! We’ve used it several times with great success- and nice to find a tasty recipe we don’t have to chill. There’s so much negativity in our world right now; I appreciate your cheerful countenance in the face of an unkind remark. Keep doing what you are doing,Katrina- our world needs your touch. Merry Christmas!
This is a great recipe. Forms, rolls, and cuts nicely. I baked them about 7 minutes until the edges just began to brown.
Love this recipe, 3rd year using and come out perfect every time. Not much of a baker and even I can follow this recipe with ease!
Great cut out cookie recipe.
Does anyone know if this recipe would go ok with gluten free flour?
I have used this recipe before and loved it but unsure about swapping the flour
Yes! Great success here with gluten free flour!
My 4th year in a row using this recipe. I made it a day in advance and let it sit out for a minute to get the chill out and it worked great. A double batch with small and medium sized cookie cutters churned out about 60 cookies. Everyone loves these!!
How many cookies does this recipe make?
Amazing! I wonder how to store and how long the cookies can be kept unfrozen after baking? Thank you!
This has been our favorite sugar cookie recipe for 6 years now! Perfect every time and always gets a ton of compliments!
Can someone explain why this recipe doesn’t require chilling the dough? From what I can tell it’s not any different than recipes that require a chill. Just curious.
This has been my go to sugar cookie recipe for a couple years now. It’s my family’s favorite!
WOW! Thank you for the easy, quick recipe. My daughters begged to make cookies last night, a weeknight when I was already exhausted and ready to go to bed by 7 😄… they followed the recipe themselves with minimal input from me, and these turned out amazing! I didn’t have any almond extract on hand unfortunately, so we added extra vanilla. Next time I’ll go buy the almond extract, I’m sure they’ll be even better! The kids were so proud of their homemade cookies and I was so glad not to have to follow a 4 hour chilled dough recipe. Amazing!
I have never had luck with baking sugar cookies, my poor kids. & now the kids have grown & have families of their own & then one day i took a chance & made this recipe & BAM, I did it. They were perfect & so many compliments. So thank you Katrina.
This was shit I was very disappointed but I bet you are a good person just not a good recipe. Merry Christmas!
i’ve used this recipe multiple times, and they always turn out amazing! with royal icing, it’s the perfect balance of sweetness 🙂
I used this recipe multiple times last Christmas season and had success every single time. This year, I don’t know what I am doing wrong but they are not turning out. The dough is so crumbly, I can’t work it enough to get it to where it’s not falling apart. I remember the texture being a bit like sand last year but after working with it on the counter, it would form into a nice workable dough. I’ve tried 4 times now and each time, same thing. I’m not sure what could be going wrong as I’m using the same ingredients, same process as I did last year. Any ideas what could be happening?
Are you using an electric mixer? My first suggestion would be to try mixing the dough just about a minute longer than you think is necessary. Also, if you are making a double batch try just making a single batch instead to get the feel for the right consistency. Finally, add the flour just 1/2 cup at a time and let it mix all the way before adding another scoop.
I have been using this recipe for years! It always turns out amazing and so perfect for any type of cookie cutter! Thank you so much for sharing this!
Absolutely freaking amazing! I’m only commenting because I saw the Dec 6 comment that is absolutely ridiculous. I’ve made these cookies for three years now. The only sugar cookies my kids will eat. They pass up everyone else’s because nothing compares.
“The Best” is an UNDERSTATEMENT!! These are amazing, and when I needed money and started bake sales, these were the items that I got a reputation from. Thank you so much for the wonderful recipe and keep up the great work!
This recipe is my new favorite cut out sugar cookie!!! Such a hit in this house! Super soft and fluffy 😊
Sadly, I’m leaving a not so good review. I made these to the “T”, weighing my ingredients on a kitchen scale. The dough was EXTREMELY soft. I absolutely couldn’t roll it out without chilling the dough, and even then it wasn’t easy. The flavor wasn’t even that great. On the second half of my dough, I added more flour, the flavor and texture of the cookie was more like a sweet pastry crust. Not what I was after. Going back to my tried and true recipe.
I’ve made this recipe for the past 4 years. My mom, that used her old recipe for years, even switched to this one after tasting mine. They keep their shape, not crunchy and taste so good! I learned with this recipe, if they don’t look done at 8 minutes, they are! ☺️
I hadn’t tried it yet but my science teacher said we will be making Christmas cookies and I want to try this recipe. I hope it turns out well.
WORST SUGAR COOKIES EVER DO NOT USE THIS RECIPEE THEY ARE CRAP. I HAVE BEEN VAKING FIR YEARS HAVE NEVER HAD SUCH A FAIL. DO NIT USE DO NOT USE PIECE IF CR**
I’m going to approve/publish this comment because I welcome discussion and differences of opinion on this website, but I’m guessing you do not want to discuss things further. I hope you have a better day tomorrow.
I’ve made these cookies for years now and everyone raves about them. Maybe double check the recipe as you go? I’ve never had any problems with this fantastic recipe! Hopefully you have better luck next time.
To Lori Helmy
You shouldn’t make cookies after your 4Th drink girl. Lol
Wow! Not sure what you did but I am an experienced baker and this recipe has been my go to for several years now. I just baked two batches for a xmas party and they are beautiful!
I agree. Made them today and they are horrible and I’m a proficient baker
Wow that was a rude review. This is actually our favorite recipe and I’ve been using it for at least two years. Maybe you did something incorrectly. Give it another try, it’s honesty the best we’ve come across.
Awesome recipe. Nice consistency, rolled out nicely and they are delicious.
I always hated making sugar cookies but with this recipe I’ll be making them more often.
Awesome recipe. Nice consistency, rolled out nicely and they are delicious.
I always hated making sugar cookies but with this recipe I’ll be making them more often.
This is the best I’ve used in along time !
FANTASTIC. Thank you so much for sharing. I’m in South Africa, so always a little hesitant to try international recipes, but this one is just great. I don’t have a stand-up mixer, only my nans handmixer which is over 50 years old and it works just fine! Thanks again.
I’ve been baking Christmas cookies every year for friends and family for 25 years. Of all the sugar cookie recipes this is the easiest and it taste good. For shipping, the only thing I recommend is cooking an extra minute or 2. The cookies didn’t even brown.
I read all the questions & answers before I tried this recipe and it was very helpful. I highly recommend this recipe.
I made this recipe after swearing I would never make sugar cookies again. This one was simple and I loved that it is a no chill recipe. I will be making these again!