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.
2,090 Comments on “Best Sugar Cookie Recipe EVER”
This recipe was so easy. What I loved most was there was no need to refrigerate the dough for hours before rolling. I do not have an electric mixer so I used a whisk to cream the sugar and butter together for about 5 minutes. Otherwise I followed the directions exactly and it came out great. The dough was very delicate and light when rolling. Would definitely use this recipe again.
GETTING READY FOR MY GRANDDAUGHTER TO COME OVER, SO WE CAN FROST THE COOKIES FROM THIS RECIPE. I HAVE TASTED ONE, AND IT WAS YUMMY. VERY EASY DIRECTIONS TO FOLLOW, AND I WILL USE THIS RECIPE AGAIN.
MERRY CHRISTMAS!
I come back to this recipe every year, for at least 4 years. These cookies are absolutely delicious everytime I make them. Thank You for this recipe!
Best sugar cookie recipe ever! I make them for my daughter’s annual cookie decorating party with her besties and everyone who eats one asks for the recipe. I’m never making another sugar cookie recipe as long as I live!
I did not like this recipe. The dough was extremely hard to work with and the cookies came out crunchy. I followed the recipe exactly, and I was very disappointed.
This is a keeper! The.dough is perfect without chilling. It rolls out beautifully and doesn’t require much flour for dusting. The cookies retain their shape and don’t get too puffy…this will be my “go to” recipe for cut outs!
I followed the recipe and the dough was sticky so I added more flour until I was able to roll it out. The cookies taste like dough . I doubled check again on what I added . What happen ? It was just to sticky
why was my review deleted?
All of the folks with crumbly cookies is probably because they aren’t adding the egg that ISN’T in the ingredient list…it would be helpful to put it there.
The egg is in the list.
these were awesome! They tasted yummy. I loved not having to put the dough in the frig. Everything you said was correct..they hled up great …they were sturdy…I love this recipe!
Great recipe! I thought the flavor was really nice. I used the extra 1/2 tap of vanilla extract instead of the almond. My grandson and husband were eating them before we could even frost them. They really held their shape. The dough was easy to put together and super easy to handle. Didn’t have to add moisture or extra flour. I measured 3 cups flour, did not weigh it out. Loved not having to keep putting dough in the frig to cool it down.
This recipe was easy and delicious! I made half the recipe which gave us about 20 cookies. I also loved the frosting and I found it came out fine with low fat milk that I had. The recipes are keepers!
Incredibly easy recipe to follow and taste incredible! Couldn’t recommend more…
Super fun to decorate too…
Fool proof for sure x
Just came across this recipe and tried it for the first time and they look amazing! Held their shape perfectly! Love the simplicity of the recipe as well!
These are GREAT!!! I’ve never made sugar cookies before. So for a first-time experience, these have made a believer out of me. I followed the recipe exactly as written. I will be using this again and again! They were light and airy, with just the perfect sweetness. Thank you so much for the recipe. It’s definitely a keeper!
These are absolutely the BEST sugar cookies EVER! I’ve just never had luck making them before. I was given the task of making cookies for a baby shower for my great grand baby. After the first batch I decided to taste test. They are AMAZING! And they weren’t eleven frosted yet! I love how there are tips each step of the way! I will ALWAYS make this recipe and fully intend on passing this on! Truly the BEST sugar cookies ever!
This was the easiest sugar cookie recip3 I’ve ever used! They taste delicious too!
My kids have been raving about them since we made them!
Amazing! First time making sugar cookies from
Scratch and they are perfect. They didn’t spread, taste yummy and were soft on the inside but strong enough to hold a lot of icing.
made 32 “corgi” cookies that I made for my step grand kids. so easy to make and roll out. Will be using this recipe again
This is the best sugar cookie recipe I have ever used! The dough was pure perfection! Excellent. Thank you!
Hello! I’ve been making this recipe for several years since I found it here! It’s by far my favorite, even my brother who doesn’t like sugar cookies devours these! I’ve never had any issues. However, this year I’ve had two batches get so crumbly I had to toss the dough. I followed the instructions for the butter being taken out shortly before use and also followed the tip if it’s crumbly to mix a bit longer. I’ve done everything the exact same as I have for the last several years and I’m so confused as to why I’m suddenly having issues and was wondering if anyone would please have any tips or suggestions on what could be wrong? I greatly appreciate any help!
Can I leave the dough in the fridge over night?
Dough was very crumbly and cookies fell apart
These are amazing! I hate having to chill the dough, and with this recipe you don’t have to. One night I made them and didn’t have time to bake right then. Put them in the refrigerator for 1 week. Let them warm to room temperature and baked in the Wilton Christmas mold pans. Not only were they sturdy enough for children to hold and decorate, the taste was delicious even unfrosted. This is now my go to sugar cookie recipe.
This recipie was awful, I followed it exactly and my dough is so crumbly it won’t roll no matter what I do.
How do you freeze the cookies once baked?
I stumbled upon this very recipe in 2012 while looking for a great sugar cookie recipe. I have now been making these cookies for friends, family, and of course for Santa for TEN years now and I cannot tell you how many people I have given the recipe to! I was using hard copy of this recipe that I printed almost 10 years ago, but just jumped online to see if I could find a link to send to my friend. So happy to see the recipe still here with the addition of salt as the only modification. In my opinion, this is the perfect sugar cookie recipe!
Hi – Thanks very much for the sugar cookie recipe. I’m getting together with two of my friends (3 men making cookies :))
We are going to take them to church with our wives.
I need to make 6-8 dozen.
How many batches of dough should I make?
Thanks!!!
I’ve been making these for YEARS! Conservatively, 2 batches. But everyone loves these so if it were me I’d make 3!
The recipe states it makes 36 cookies so I’d make 4 times the recipe.
Good luck!
The recipe says it makes 36 cookies, so I would think 3 batches
I just made 2 dozen from a single batch. It would definitely depend on the size of your cookie though. Mine are on the larger side.
I found that the recipe made about 40 cookies of assorted sizes. So maybe make either 2 or 3 times the recipe. If you have extra dough you could freeze it.
Hi, how long can these cookies last after icing and baking?
I made these last night and they were great! Easy to roll out and tasted great
I followed the recipe and my cookies were so sticky so I added lots more flour course that made them taste horrible.. wonder what I did wrong
I think we already connected on Instagram about this. Let me know if you give it a try again. For others having this issue… First your dough is probably too warm. Possibly butter was too warm. Second, be sure to measure flour accurately. I prefer a scale. Third, make sure to check that you are using Large eggs, not jumbo or XL.
These are the best and easy sugar cut out cookies ever! Love the taste of almond. Family favorite ❤️
I hated it so much it was so bitter and tasted burned
Made these with my granddaughter who is 8, so easy and better yet, Best Tasting Sugar Cookie! My husband loved them and asked for more to take to our PT guy! I made a half a recipe and it was just enough for us! Easy to roll out and love not having to chill the dough! Thank you for this recipe, definitely a keeper!
Followed recipe 100%. Was crumby throughout… a complete disaster. I didn’t have enough flour to scrap it and start over. 6 year old in tears.
Thought this was a very easy and delicious recipe. Maybe a packaged mix would be a better option for you.
Mine was crumbly too but use your hands and keep pressing together. I think the warmth from the hands softens the crumbs and brings the dough together. It will be sticky once it comes together. I thought I was going to have to scrap it but there is another recipe I use for cookies that turns out the same way.
The best cookie that is flavourful and keeps its shape . My go to recipe for several years now!
This is by far the best sugar cookie recipe I’ve ever used. Super easy, no chill time and they do not spread! The flavor is amazing with or without frosting. Last year I made these ahead of time and froze the baked cookies. They tasted like I just made them when they were thawed. 10/10
Literally just finished these cookies and they came out BEAUTIFUL! Just hand working the dough at the end with wet hands made it come together like a dream! My only note, and this is personal preference, we found the batch I accidentally added a full teaspoon of the Almond extract to we liked more! So in the future I’ll be adding a full teaspoon rather than a half.
I’ve made this recipe every year at Christmas. Last year, I had two hours to make 115 cutouts! This dough is so quick to make, absolutely no chilling (YES!), cuts out so nicely (feels like playdough), bakes perfectly, holds lots of buttercream, and tastes delicious. I knew I might hit my deadline, but only with this recipe. I actually baked from scratch, frosted AND decorated all those cookies with 30 minutes to spare! My husband couldn’t believe it. And needless to say, everyone commented on how much they loved my Christmas cut-outs … like they had every year in the past!!!!!
L.O.V.E.! The BEST cookie recipe! I have been making your cookies for a few years now; they are always amazing! Thank you soooo much. I use 2 tsps vanilla extract (no almond at all). Now it’s time to bake again!
My go to recipe for several years now. They hold their shape perfectly! Can’t skimp on the butter or they will crumble – I’ve made that mistake!
Hi I’m a kid I need this for my school thing i am bringing it to school and let every one taste it hope is good i will rate it a five star im in 4 grade
I didn’t have time to bake them right away so chucked the dough in the fridge….a week later remembered I had started the cookies, took them out, and they still baked beautifully. Favourite recipe to use!
This is truly the best rolled out cookie ever. I make them ever Christmas for my grandchildren to decorate. I’m thrilled to have this recipe. Thanks
These are my absolute favourite sugar cookies! I include these in my Christmas baking every year! Super easy to make and the cookies are soft and the flavour is amazing. Thanks for this!
hi! How long can these cookies be left out once baked?
I have made these last year. My Brother loved them. This he and his wife have COVID-19 the second time.
I’ll make these later for me in 2023.
Your sugar cookies have been my go to receive for years now and everybody loves them ! So first of all thank you !! Quick question, I would like to send a batch to a friend, how many days would you say they would last ? I use powder sugar/maple syrup icing so I’m not worried about that.
Thank you again 🙂
I made these cookies and your frosting, too. Both came out really well and taste so good, but for some reason, the next day, the icing completely came off the entire cookie. It stuck the night we frosted them, but the next day, the frosting just slipped right off. Do you have any suggestions to fix this next time.
I’m glad you tried the recipes! My first guess is that it would be related to weather/humidity, and perhaps the icing was too dry/stiff? Maybe try adding a bit more milk or cream to the icing.
This is truly by far the best sugar cookie recipe I have ever used! 10 out of 10 five stars! It has never failed me… And without a doubt every time I make them someone says they are the best cookie they’ve ever eaten! My 2 favorite parts- they don’t have to chill… And the dough stays in the shape I put it in the oven in after it’s baked! Thank you so much I love this recipe and will continue to use it for generations to come! :-))
cookies werent cutable… crumble
Can I bake these ahead of time and then freeze them?
Hello, how long can I store them at room temperature?