why make this recipe
This Best Sugar Cookie Recipe delivers tender, slightly thick cookies with a classic buttery vanilla-almond flavor and a reliable texture that holds shape for cutting or decorating. They bake quickly, require no chilling, and are forgiving for both beginners and seasoned bakers. If you enjoy decorated cookies or simply want a dependable, crowd-pleasing treat, these are the ones to make. For a festive spin, try the holiday bite idea here: Christmas sugar cookie bites.
introduction
These sugar cookies are designed to be easy, quick, and consistent. The dough comes together in one bowl (with dry ingredients added separately), and the instruction to avoid chilling means you can roll and cut in the same session. The cookies are meant to be slightly thicker — about 1/4 inch — so they stay soft and tender rather than crisp. Follow the simple tips below for smooth mixing, proper consistency, and great flavor every time.
how to make Best Sugar Cookie Recipe
Make these cookies in a few straightforward stages: cream the butter and sugar until very smooth, add extracts and egg, then incorporate the dry ingredients a little at a time until the dough pulls away from the bowl. If the mixer struggles, finish kneading by hand on a floured surface. Divide the dough into workable batches, roll to about 1/4 inch, cut shapes, and bake 6–8 minutes. No chilling required — this saves time and keeps the cookies soft.
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)
Directions :
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.
how to serve Best Sugar Cookie Recipe
Serve plain or decorated. These cookies are ideal for rolling out and cutting into shapes for holidays, then adding royal icing, buttercream, or simple sprinkles. For gatherings, arrange on a platter with a small bowl of icing for dipping. They pair well with tea, coffee, hot chocolate, or a cold glass of milk.
how to store Best Sugar Cookie Recipe
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you stack decorated cookies, place parchment between layers. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
tips to make Best Sugar Cookie Recipe
- Cream butter and sugar thoroughly (3+ minutes) — well-creamed butter gives a smooth texture and good spread control.
- Add flour gradually to avoid overmixing; stop when the dough pulls away from the bowl.
- If the dough looks crumbly, mix another 30–60 seconds — the dough should clump and pull away.
- If your mixer struggles, finish by hand with lightly wet hands to prevent sticking.
- Roll to about 1/4 inch for soft, tender cookies that hold shape.
- Use a light dusting of flour on your surface and rolling pin to prevent sticking; too much flour will make cookies dry.
- Bake exactly 6–8 minutes; they should be set around the edges but still pale for a tender interior.
- Let cookies firm up on the sheet before transferring to avoid breakage.
variation (if any)
- Flavor swap: omit almond extract and add 1 teaspoon lemon zest for bright lemon sugar cookies.
- Texture: for crisper edges, roll to 1/8 inch and bake at the same temp for a minute longer.
- Decorations: top with royal icing for detailed designs or a simple glaze of powdered sugar and milk for a shiny finish.
- Mix-ins: add 1/2 cup mini chocolate chips or colored sprinkles folded into the dough for fun variation.
FAQ
Q: Can I use salted butter?
A: Yes, but omit or reduce the added salt to avoid overly salty cookies.
Q: Why did my dough get crumbly?
A: You likely under-creamed the butter/sugar or didn’t mix long enough after adding flour. Continue mixing 30–60 seconds or knead briefly by hand with slightly damp hands.
Q: Can I freeze the raw dough?
A: This recipe is designed to be made without chilling; however, you can freeze portions of dough wrapped tightly for up to one month. Thaw in the fridge before rolling.
Conclusion
If you want another well-tested sugar cookie reference with step-by-step photos and a video to compare techniques, check out The Best Sugar Cookies (Recipe & Video) – Sally’s Baking.
Best Sugar Cookie
Ingredients
Method
- 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.
- In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients.
- 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.
- Bake at 350° F for 6–8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
