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.
2,432 Comments on “Best Sugar Cookie Recipe EVER”
My go to sugar cookie recipe. So good!
Just made these cookies for little friends who were coming over to decorate and they were soooo easy to come together, no chilling and baked perfectly!!! Thank you! Finally a tried and true recipe I can use for years to come! And they taste great!!
Can I use salted butter
Girl, it’s Christmas time so here I am at your blog again. These truly are the best sugar cookies. I move a lot and these have always worked out; from freezing cold and high altitude to tropical humid sea level… and now in the desert, I’ve been making them for over 10 years and they are always perfect. A while back my son and I took professional cookies decorating classes, after every session when we tried them he’d lean over and say “mom, yours are better” I get so many compliments every time I gift these, no one can believe a well decorated sugar cookie could taste so good. When people ask I always send them your way instead of just giving the recipe. Hope you have a wonderful holiday this year!!
I have been using this recipe for several years. It truly is the “best”. Not having to chill the dough is a game changer. The cookies are delicious too! I highly recommend!
I have never made roll out cookies. But these are so easy and absolutely delicious. Definitely will be making more this year and it will become a family favorite. I’m sure of it.
Yep, this dough produces perfect cookies, as described. No noticeable spread. The taste is great! I roll my cookie dough to 3/8”. They required 4 more minutes in the oven. So good! Thanks for my new go to recipe.
Can I make these without a mixer ? Just by hand? Thanks!
I love this cookie recipe. It’s my go to!
If I made cookies Saturday night and I put the left over dough in the refrigerator, can I still use it Wednesday night to make cookies?
Can this dough be frozen to make cookies for another day?
Can these cookies be frozen after frosted?
These are certainly the BEST SUGAR COOKIES. Ever since I’ve found this recipe I make these throughout the year. I appreciate you for sharing your recipe.
Oh wow! These are amazing! I used with tin cutters but was wondering if solid cutters that are plastic with designs in center would hold their shape? I think I found my go-to recipe! Thank you so much!
Perfect! I’ve tried A LOT of Christmas cutout cookies and these turned out just right! I love that you don’t need to chill the dough!
I have been using this recipe for years and just now am leaving a review…I host a cookie decorating party for 15-20 children every year and this recipe is the only one I have used. It comes together quickly and does not loose its shape when using cutters. oh and very delicious too!
Incredible recipe! Restored my confidence in baking sugar cookies, and so fun for kids! Thank you so much for sharing, this will be our go to cookie recipe from now on.
How many grams of protein are in each cookie?
Great recipe. The dough was very easy to work with. I recommend using parchment paper. My first tray I didn’t and some of my cookies broke
I make these cookies every year for Christmas gifts, and every year people beg me for the recipe. These are by far the yummiest and easiest sugar cookies I’ve ever tried. Especially if you have littles!!! They’re an 11/10.
Easy and very good! I weigh the flour and have never had problems with the dough being crumbly. Also, they freeze really well.
I love this recipe! I’ve made it twice now and they come out great each time. The second time I used banana extract (I added a teaspoon to made it more banana flavour) & added red and green food dye to make them more Christmas-y!
One question though, would you be able to substitute butter for margarine? I’m worried they’ll get more flat. Margarine is much cheaper than butter here. Thanks!
I made these cookies. I cooked them for eight minutes. Still too soft to even pick up. Cook them additional four minutes still so soft to pick up. I’m not sure how you got them cooked for 6 to 8 and could pick them up. They taste great though, and they kept their form.
I’ve become obsessed with this recipe as well as everyone else who ever gets to eat a cookie I make. I make them year round but mostly for holidays. All the holidays and I have fun with the shapes. But everyone who knows me, always requests I make them for parties or events and get togethers. Thank you so much for this delicious recipe!!!
there is an ad that is blocking the view of the ingredients. might want to check that out.
Work very well to decorate!!! Super good!
Best sugar cookie recipe!!
Take my word for this recipe! It works! I have made this recipe for over five years. The edges of your cookies will stay sharp….unless the dough has too much moisture. Think crumbly but not all apart crumbly. think playdough but not too wet feeling…if that makes sense. Have fun! Let the holidays begin! Yum!
I have been making this recipe for years…TRUE! No spreading of the dough and the edges stay put. You will love it!
they taste great, but they spread so much. I have to make another batch of a different recipe now
I typically make my sugar cookies (for decorating) from an OLD BH & G cookbook but when traveling one holiday, I didn’t have it with me and found this one. It is easier, less ingredients and tastes better!! I could see it being easy with little ones! I did refrigerate my dough in between roll outs (put scraps into a covered bowl while I was working on prepping a batch) as my first batch spread too much. The few minutes in the fridge…perfect! This recipe tastes better too!!
Can I use margarine instead of unsalted butter
How long can these freeze for? And how far in advance do you recommend taking them out to thaw? My daughter wants to decorate cookies at her birthday party so I’d like to get these made in advance and freeze them to get it off my check list of things to do. Thanks!
I found your recipe 4 years ago and it is my go-to for birthdays, holidays, and the “just because” days. Thank you for sharing it!
could I add lemon zest and if so how much would you add. I love these cookies and have been using the recipe as is as my go to for the past decade! thank you!
I made these and they came out perfect. I need to make a large amount and was wondering can I freeze the raw cookie dough, if so for how long?
This is the recipe we use every year and they always come out perfect and taste so good. Thank you for sharing!
Can this recipe be doubled?
Made this last night and it is truly the best, easiest cut-out recipe! I usually find any way to avoid making cut-outs with my kids because it sounds like so much work. This was easy! Saving it for many years to come!
Hi can I use self raising flour instead of the plain flour and omit baking powder?
Ok, I don’t know what happened with mine but they spread in the oven. My dough was a bit sticky when I took it out the mixer, I used maple in place of almond. Had a to use extra flour to roll it out and cut out cookies too. Not sure what I did wrong, did the dough get too warm when rolling etc? I used cold butter.
Hello
While the biscuit holds its shape well, they are incredibly salty. What is the correct quantity of salt please.
Have made these a number of times now complete with home made marshmallow fondant and everyone absolutely LOVES them!! So easy to make. I’ve also kept the cookie dough in the fridge when I can’t make them immediately and it works just as well!!
Hi I noticed you said not to chill the dough. I need to freeze it for future baking will that be an issue?
I have used this recipe for maybe 2 years ? Not a pro baker by ANY means, so the first time I made it wasn’t the easiest consistency wise (But still so tasty), but then I read that if you use room temp butter you need to use room temp EGG! WHAT?! GAME CHANGER. I make these cookies for EVERY birthday party, now I have my friends asking me to make these for their kids’ parties, too! It’s my husband’s best friend’s birthday today so I’m back up here double checking my measurements to make him these AMAZING cookies!
I love love love this recipe!
Mine spread every single time and I am following this to a T…. What could I be doing wrong!?🤣
Can the dough be put in the freezer? Or how long will it stay good in the fridge? I need to make about 250 cookies and just won’t be able to do it all in a few days. How long does the cooked cookies last?
This recipe was awesome! Super easy to use and my cookies turned out great. I’m making them in the dead of summer and my house is pretty dang warm, so it was nice that I didn’t have to have chilled dough.
I’ve made these cookies a few times and can never get the consistency right without them tasting strictly like flour. Without more flour, the dough is too tacky. I’m new to baking, so I’m not sure what I am possibly doing wrong. The taste is great after I fight with it for awhile. Any tips would be appreciated!
I have made this recipe so many times and it was always great. The past few times though they spread a lot! I tried changing my baking powder, changed the brand of butter I use, waited until it was a less humid day here in Tx and I still get spread. Can you think of anything else? I am making them as I always have so I am baffled.