The Best Sugar Cookie Recipe
This is by far the BEST Sugar Cookie Recipe that we have ever made and trust me, we have made a ton! We have tested a ton of sugar cookie recipes throughout the years and this is by far the best. It holds its shape very well, they are so soft, and have amazing flavor. Perfect for any Holiday! We have been searching for what is the best sugar cookie recipe for years and now we have found it. This is definitely a keeper!
BEST Sugar Cookie Recipe
Ingredients you will need:
- baking powder
- almond extract
- vanilla extract
What is the Best Recipe for Sugar Cookies?
- a dough that comes together quickly.
- a recipe that can easily be doubled.
- a cookie that holds its shape with very little expanding when baked.
This recipe has everything for the perfect sugar cookies every time! This recipe makes a large batch of cookies. Some for you to keep and some to give away. These make wonderful gifts and everyone always loves them.
You will want to make sure to the measurements are accurate for these cookies. The amounts of ingredients – especially the flour – need to be spooned in the measuring cups and leveled for cookies turn out correctly. Too much flour and you’ll have hard cookies. Too little flour and they’ll spread too much.
Why I love these Cut Out Sugar Cookies
- Soft and perfect texture
- amazing flavor
- Leave plain or top with your favorite frosting or glaze
- Hold their shape
- Flat surface for decorating
- These stay soft for several days
- Freeze beautifully
How to Make Sugar Cookies
- Make cookie dough. You will need just 7 ingredients. Cream the butter and sugar to provide the base of the cookie dough. The egg will hold the cookie together. The vanilla and almond extract will give the flavor. Flour is an obvious addition, baking powder adds lift, and salt matched up perfectly with the sweet.
- Roll out cookie dough. Roll it out to 1/8 to 1/4 inch thick.
- Freeze cookie dough. Chilling the dough will guarantee the cookies holding shape. Freeze the rolled out cookie dough for 5-10 minutes before baking.
- Cut into shapes. You can use Christmas cookie cutters, Valentine cutters, Halloween cutters, and Easter cutters! This recipe works great for any cookie cutters!
- Bake & cool. Depending on the thickness and size, the cookies take about 7-8 minutes.
- Decorate. Use your favorite icing. Thicker cookies (1/4 inch) will be better for buttercream. The 1/8 inch cookies are better for thin icing.
Tips For Making The Best Sugar Cookies
- Make sure to keep your cuts close together to get as many cookies out of your dough as possible. You will want to re-roll out any scraps so that you use all of your dough. You will have to add a bit of flour every time you roll so try to pack those cuts in well the first time.
- Make sure the cut out cookies are around the same size. You want to avoid smaller cookies getting too dark if you have large cookies on your pan as well, etc…
- You may also cut the vanilla extract down to 3/4 teaspoon and add 1/2 teaspoons of either almond, lemon or any other extract you prefer.
- Thin and crispy sugar cookies – Roll your dough to about 1/8 inch thick. Make sure to keep an eye on the outer edge when baking to prevent over browning. These will take less time to bake.
- Thick and soft sugar cookies – Roll your dough to about 1/4 inch thick, and when the cookies are just beginning to turn lightly golden around the edges, take them out of the oven. Let them cool completely on a cooling rack as they may break if you try to move them while they’re still warm. This is my favorite way to bake these cookies.
Can I make the sugar cookie dough ahead?
Yes! You can make the dough up to three days in advance. Wrap the dough in plastic wrap and store in the fridge until ready to use. Let the dough softened to room temperature before rolling and cutting into shapes.
Can I Freeze Sugar Cookies?
Yes! You can bake the cookies and freeze them until ready to eat or to decorate later. You will want the baked cookies to cool completely. Next, package them up into a flat container and separate the cookies with parchment paper in between layers. Make sure that the top is sealed, air tight to prevent any freezer odors absorbing into the cookies.
Either the frozen cookie dough or frozen baked cookies will be good for up to 30 days in your freezer.
Do I really need to freeze the dough for 8 minutes before baking?
No, this isn’t required. However, if you want straight lines and perfect shapes, I would suggest not to skip this step.
What if my dough is too sticky or crumbly?
The dough will come together like a texture similar to Play-Doh. You might need to wet your hands a bit if the dough is too crumbly or you can add more flour when kneading that dough. It’s very forgiving.
The BEST Sugar Cookie Recipe
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1 cup unsalted butter, cold
- 2 eggs
- 1/4 tsp almond extract
- 1 1/2 tsp vanilla extract
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add in egg, almond extract, and vanilla extract until well combined.
- In a medium mixing bowl, sift together flour and baking powder. Slowly add to the wet ingredients, mixing until well combined.
- Roll dough in a ball and place in refrigerator for 10 minutes. Preheat oven to 350 degrees,
- Remove from refrigerator and roll dough out on a well-floured surface until the dough is 1/4" thick. Use cookie cutters to cut out whatever shapes you desire.
- Transfer to cookie sheet. Freeze 5-10 minutes.
- Remove from freezer and bake for 7-8 minutes or until cookies start to turn lightly golden around the edges.
- Let completely cool and decorate using your favorite frosting or icing recipe
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