why make this recipe
This recipe delivers perfectly tender, lightly sweet sugar cookies with simple ingredients and straightforward steps — ideal for everyday baking or holiday decorating. They hold shape well for cutouts, freeze beautifully, and are a reliable crowd-pleaser whether you frost them or enjoy them plain.
introduction
These are classic sugar cookies that stay soft yet have a slightly crisp edge when baked just until golden. The dough is flavored with vanilla and a hint of almond for depth. If you enjoy traditional recipes with dependable results, also check out this take on vintage cookies for another nostalgic option: Vintage Amish sugar cookies.
how to make The Best Sugar Cookies
Ingredients :
1/2 cup unsalted butter, at room temperature, 1 cup granulated sugar, 1 large egg, at room temperature, 1 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 3/4 cup all-purpose flour, 1/2 teaspoon salt
Directions :
In a stand mixer fitted with the paddle attachment combine the butter and sugar and beat until just combined, about 45 seconds. Add in the egg, vanilla, and almond extract and beat well, about 1 minute., Scrape down the sides of the bowl and add the flour and salt, mixing until combined and no streaks of flour remain. Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight., Preheat the oven to 350°F and line 2 baking sheets with parchment paper., On a floured surface, roll out the cookie dough with a rolling pin to 1/4 inch thickness. Cut out shapes and carefully transfer to the prepared baking sheets. If you want to sprinkle the cookies with colored sugar do so now! Depending on the size of your cookies, bake for 8 to 12 minutes or until the edges are just golden brown. It totally depends on the size of your cookies—for mini cookies usually about 8 minutes, for medium size about 10 and for larger cookies about 12., Allow the cookies to cool completely before transferring to a wire rack. Allow to cool completely before frosting or enjoy plain!
how to serve The Best Sugar Cookies
Serve these sugar cookies plain, dusted with powdered sugar, or decorated with royal or buttercream frosting. They make a festive platter for holidays, an easy addition to cookie exchanges, or a sweet snack with tea or coffee. For parties, arrange assortments by size and color for visual appeal.
how to store The Best Sugar Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days. Layer with parchment paper to prevent sticking. For longer storage, freeze unbaked dough disks for up to 3 months (thaw in fridge before rolling) or freeze baked cookies in an airtight container for up to 2 months.
tips to make The Best Sugar Cookies
- Use room-temperature butter and egg for even mixing and a smooth dough.
- Chill the dough at least 1 hour — this helps the cookies keep their shape while baking.
- Roll between sheets of parchment to prevent sticking and for easy transfer.
- Don’t overbake: remove when edges are just golden for tender centers.
- If cutting intricate shapes, chill cut cookies briefly on the sheet before baking to reduce spreading.
variation (if any)
- Lemon: Substitute 1/2 teaspoon lemon extract for the almond extract and add 1 teaspoon lemon zest for a bright citrus twist.
- Chocolate-dipped: Dip half of each cooled cookie in melted semi-sweet chocolate and sprinkle with chopped nuts or sprinkles.
- Spiced: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm, spiced version.
FAQ
Q: Can I make this dough ahead of time?
A: Yes — dough can be wrapped and refrigerated up to 48 hours or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
Q: Why are my cookies spreading too much?
A: Make sure your butter wasn’t too soft or melted and that the dough was chilled before rolling. Also avoid over-greasing baking sheets.
Q: Can I use a hand mixer instead of a stand mixer?
A: Yes. Use the paddle or beaters and mix until ingredients are just combined, taking care not to overmix.
Conclusion
For another excellent, tested version and a helpful video walkthrough, see The Best Sugar Cookies (Recipe & Video) – Sally’s Baking.
Sugar Cookies
Ingredients
Method
- In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until just combined, about 45 seconds.
- Add in the egg, vanilla, and almond extract and beat well, about 1 minute.
- Scrape down the sides of the bowl and add the flour and salt, mixing until combined and no streaks of flour remain.
- Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- On a floured surface, roll out the cookie dough with a rolling pin to 1/4 inch thickness.
- Cut out shapes and carefully transfer to the prepared baking sheets.
- Sprinkle with colored sugar if desired.
- Bake for 8 to 12 minutes until the edges are just golden brown.
- Allow the cookies to cool completely before transferring to a wire rack.
