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”
Hello, im wondering if you can freeze the dough?
Hi there!
I just tried this recipe yesterday and sadlly the dough wouldnt stick together and it was soo flaky!! I did wet my hands and so on. Even once baked the cookies would fall apart.
What can i do to correct it? Add baking soda? Or extra eggs?
Thank you!
Can I freeze these after baked and frosted? If so, will they taste just as good?
Yum! These were so easy to make and delicious. My son asked for Christmas cookies after school today and I was in dread because any other recipe I’ve found you had to refrigerate for hours.
In the past anytime, I’ve made cutout sugar cookies they have had a flour taste to them. These taste a little bit like shortbread. I think I squeezed out about 2 doz. I used different sizes of cookie cutters and not sure if they were 1/4″. 😉
They did take a little longer to bake in my oven so for any newbies – bake according to the directions, but keep an eye on them. I added a couple of min each time and watched until I could see a slight browning on the edges.
I followed the directions exactly (except maybe the thicknes – but I like a thicker cookie).
Thanks for sharing!
Katrina!! Hello!!
Could you tell me the recipe en grams?? Please!!
Thank you!!!
this is my recipe! I love it and it is perfect. I even put less baking powder – 1 tap to ensure no spreading. Gets rave reviews for taste every time!
I have to admit that I was very skeptical of what this recipe promised. BUT, I was pleasantly surprised! I have never made cut out sugar cookies so fast! And they are delicious! This will now be my new go-to recipe for the holidays!
Katrina, Katrina, Katrina!! For absolutely the first time EVER, I enjoyed mixing and rolling sugar cookie dough. I have an inexpensive stand mixer and the dough came together PERFECTLY. There was no kneading needed after mixing. It rolled out with no problem and cookies baked to perfection. The ingredients were exact on. For those complaining about crumbling, I don’t know if this makes a difference or not, but I allowed the butter to completely come to room temperature before starting, maybe that’s why I had no crumbling. So incredibly easy to make, I made two batches, back to back!. Thank you so much for sharing the best sugar cookie recipe EVER!!
My Compliments Katrina! This is by far the best sugar cookie recipe ever!! I have been looking for years for the perfect sugar cookie recipe, and I think I just found it. Thank you for sharing. 🙂
Hello there, I’m not sure if this has been asked or not but I would like to slpit this recipe in half but im not sure how to split 1 egg into two eqaul parts. Do you have any suggustions on doing so? Also if I cant split the egg in half can I freeze half of the dough and use later?
Thank you for you help!!!
-Angela
Hi. I’m going to be making these soon and I wanted to know how hard it would be to make them without a stand mixer. Would I do the creaming with a hand held electric mixer or could I do it all by hand with a wooden spoon? Could I use a food processor?
Hi. I used this recipe last christmas for my decorated cookies and it was fantastic. Just wondering if you have ever used this and decorated the cookies with fondant?
Thank you SO much! this is such an awesome recipe. I found a new sugar cookie recipe a few years ago that i thought could not be topped – but yours did! love that it does not have to be chilled.
I was going to do these as Christmas gifts, how long with they keep for? Thanks and Merry Christmas
Have you used this recipe in high altitude? If not do you know any necessary adjustments that will need to be made?
Hi! I’m planning on making a batch as Christmas gifts, and I was wondering, by any chance, can I make them into a chocolate-sugar cookies? If what I’m planning is possible, do you have any suggestion on how I can achieve that? Thank you! So far, I feel like this recipe won’t be as hard as most of the sugar cookies I’ve tried (which is great). Thanks in advance! 🙂
Hi Jenn. This is my favorite chocolate cut out cookie recipe https://www.lilaloa.com/2011/03/end-all-for-chocolate-cookies-recipe.html
I used this recipe to make iced ghost cookies for Halloween. The cookies were perfect–soft, dissolved in your mouth, and definitely held their shape. I am certainly keeping this recipe for future baking endeavors 🙂 Thank you!
Thank you Lauren! I’m glad you were happy with the results!
HELP! I just threw this recipe together for the first time. The dough is in crumbs! How am I suppose to be able to roll out cookies with crumbs? I thought the dough was going to be to hard to mix and now its not? I followed the exact instructions. What’s a quick fix?? Please help, I don’t want to throw it all away.
Hi Jen. If you wet your hands and knead the dough like a bread dough it will come together perfectly in just a few minutes.
Hello,
Thanks for sharing your recipe. How come there is no “chilling” required? I guess what I wanted to know is…what makes it retain its shape? I have an order of batman decorated sugar cookies to do and want to make sure they come out as perfect as the picture! Thanks.
You are correct- no chilling the dough and very little spread. Have fun!
Hi, can I make the dough in advance one week before the party then frozen? Then just take it out , roll and bake ! If , yes how long I can keep the dough in freezer ? Also, for how long baked cookies are good ?
A++! Great cookies, Katrina! This is officially my go-to recipe 🙂
Thank you SO much Rachel! Our family favorite too 🙂
Do you mean 350 degrees Fahrenheit? I’m an Aussie 🙂
Yes- thanks for clarifying.
My oven doesn’t go upto 350 🙁 any suggestions?
I’ve never made them at a lower temperature.
This recipe is great. Very easy to follow, I didn’t have cookie cutters so I just rolled them into dough balls and it turned out great! I think next time I’ll add a citrus extract along with the vanilla..
This is the same recipe as No Fail Sugar Cookies. Be warned, they are very good the day they are made but get dry thereafter. I would cut back on the flour for sure, even if it means chilling the dough. The trade off for using so much flour and not having to chill it equals a drier cookie in my opinion…
Thanks for your opinion, Kristen. And thanks for trying my recipes. I always love hearing from readers. Have a great week!
can i omit the almond extract? i dont really like it. how did you measure your flour? did you scoop it or spoon the flour into a measuring cup? and are these chewy?
You can omit the flavor if you want. I always spoon and level my flour. and yes these are chewy when baked as noted but if you need them crispy just about 1 minute longer will do it (I’ve made them both ways but I prefer chewy).
Hi,
going to try this recipe, sounds perfect for the easter party. Will adding melted chocolate be a good idea for a chocolate version of the cookies?
Thank you.
I would not suggest it. I would suggest a Google search for chocolate cut out cookies.
I’m actually responding in similar fashion to Rebekah. I see you have many comments, so hoping you will give me a reply. I am writing a post about my sugar cookie adventures on http://www.ibakeit.wordpress.com and was going to include a favorable comment and link to your recipe. I pinned and made it last year, but never printed the recipe out. It looks like it’s been edited since then and for my sake and the sake of anyone who reads my recipe (credibility) I, too, am wondering if the new proportions will turn out as delicious and reliable as the originally posted recipe. On a side note, I make big batches of sugar cookies on a regular basis and would love the original recipe if you’re willing to email it!
This recipe has been edited to make a smaller batch than originally published to accommodate the size of stand mixer that most people own. The original recipe was this exact recipe just doubled proportions.
I tried this recipe and had quite a time with it. Yes the dough was very stiff so I wet my hands but it still was not easy to work with. When rolling out the dough I had to wet the dough again because it kept cracking on me. I think I will go back to my old recipe where you chill the dough before rolling.
Sorry! I hope that you find your perfect recipe that your family loves too!
I have made these cookies several times… And I always make a double batch! 🙂 The only change I make is to nix the almond flavoring and use lemon instead. It is SO yummy! Tomorrow I will be making them with the almond, I’m sure they will be just as delicious! Thanks for the recipe!
Oh I love lemon! And have you ever tried Princess Bakery Emulsion? Amazing!
I was wondering how long can you freeze them..have a wedding in july and have to make 200 cookiee wanted to see how far ahead we could make these and if so decorate them after they defrost? Your thoughts?
I never have has an issue with freezing then defrosting cookies. I would just suggest trying to freeze a small test batch here soon and seeing how you like the texture/flavor after it has been frozen. Trial run! 🙂 I hope the wedding is wonderful!
I want to know if i can decorate with fondant!
Quick ? – do you use the paddle or dough hook on your kitchen aid mixer when mixing up this dough? Looking forward to making thesthis week! Thanks!
I use the paddle attachment. But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth.
These are the perfect sugar cookie! Didn’t lose shape at all. They didn’t look cooked enough after 8 minutes so I almost baked them longer but then decided to follow directions for once and they were perfect! People at work loved them.
Ended up mixing the dough by hand after about half the flour was added as my mixer wasn’t cutting it. So perfect for rolling and cutting.
So glad you enjoyed the recipe- yes I agree that the cookie looks a tad underdone at 8 minutes, but truly they are soft and delicious if you pull them out. I just let them cool on the baking sheet for 2-3 minutes before removing them so they have time to set up a bit. Thanks again for writing, and for trying one of my favorite recipes!
Can we make these without a mixer? I would love to try making them tonight so I can give them out on valentine’s day tomorrow!
I am so anxious to try these. My mom has been making the same sugar cookie recipe for as long as I can recall. Hers uses shortening and produces a very thin, light and crisp cookie, which is good if that’s what you’re going for. I am wanting to load these bad boys up with some yummy butter cream icing, and thin cookies won’t exactly cut it. Your recipe sounds perfect! My one question/concern, however, is the almond extract. My 3-year-old is allergic to nuts, soooo… would you suggest replacing the 1/2t almond with the same amount vanilla (for a total of 1.5t vanilla) OR just omit the almond altogether? Thanks so much in advance 🙂
These cookies are the best ever, so easy to make and the dough doesn’t still when rolling out so no flour mess. Made a batch for desert while cooking dinner, they are that easy, Made early Valentines!
So glad you enjoyed the recipe!
This recipe is THE BEST and so delicious!! I now have 3 dozen footballs for tonight’s Super Bowl party! Here’s hoping that I can decorate them and do the recipe justice!
That’s awesome! I hope you guys enjoyed the cookies… and the game!
Do you have a recipe if I wanted to make them as chocolate cutouts? Or maybe what I could substitute in this recipe to make them chocolate. Thanx
I used my favorite chocolate cut out cookie recipe from a blog called LilaLoa. You can find a link to it here on this post: https://www.inkatrinaskitchen.com/2012/05/hand-stamped-cookies-and-sprinkle-bakes.html
Tried your recipe this Christmas and LOVED the way they turned out. I have a tough time gauging baking time bc I am used to lightly browned everything lol, but I was able to see, taste, feel the difference when over baking. I also love the flavor w/ almond extract but wondering if other flavors would work? Thanks for sharing your Best Sugar Cookie recipe…it was the best I’ve tried so far! 🙂
I gound your recipe just in time. These year I wanted to start my litle family traditions for my kids, like baking cookies together, the elf on the shelf, and other fun things.. I have baked before for them but not with the use of cutters. This is the first time. I have search all over for a recipe that will not give me much trouble and also one that I didnt have to chill over night or for two hours. Your recipe is simply great. I had not problem making the cookies and I didnt even have to wet my hands to mix the flour. Everything worked out perfectly and cookies were so delicious. Thanks for the great recipe, I will be back to your blog for more ideas. Merry Christmas to you and your family and once again thanks 🙂
Hi there
I have been making your cookies since I found them and have loved how they have turned out! The last time I made them was this past Saturday, and the ratios included 6 cups of flour, etc. I pulled the recipe up again tonight and noticed you had adjusted some of the ratios, but some, for instance the amount of butter, had remained the same. I’m nervous they won’t turn out as perfectly since the ratios seem to not add up. Is there anyway I could get back to the original recipe you had posted? I’m eager to have these for Christmas!! Thanks 🙂
Have been looking for a Cookie recipe. Thank you for sharing. Have a Merry Christmas and a Happy New Year.
made this recipe tonight & it was the BEST! True to it’s recipe, soft cookie dough that rolls out so easy & cuts beautifully! It is a recipe that I will use many more times in the future! I must say that I was skeptic when you said “wet your hands and complete the kneading” but I see that was what kept it soft & pliable. Thank you for sharing & Merry Christmas!
Do you use unsalted or sweet cream butter?
I wonder what I did wrong. I did try to combine the remaining flour at the end with my hands, and I did make sure to wet them. :/ I will try again and hopefully I just messed something up. The added eggs only made the cookies really puff out, which wasn’t so bad, actually. But your cookies looked so perfect, I’d like to at least try to get it right, lol.
We tried this recipe and it was like sugar sand. Much too crumbly. We had to add two more eggs. Is it normal for the dough to be so dry?
I’m sorry to hear that, Julie. I have never heard of anyone having to add more eggs to the recipe.
Hi Katrina,
I was so excited about this recipe: quick (no chilling) and perfect shapes! Unfortunately, it didn’t work out for me at all. I just tried it and my cookies spread out a lot. Maybe that’s due to differences in my German ingredients …
Just saw this recipe …. although would have loved to be in raffle (day late dollar short) I have owned my kitchen aid 15 yrs ( have 4 kids 2 Have dibs if I replace it ) I love it!!!!
These are exactly what I was looking for. These taste exactly like the ones a bakery here would make many years ago. I glaze mine with a vanilla butter glaze and a chocolate glaze. Yummo! This is my new favorite cookie. 🙂