Home » Cookies » Best Sugar Cookie Recipe EVER
Jump to Recipe
by Katrina Bahl
This post may contain affiliate links. Please read my Privacy Policy.
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 sprinklingmore 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 ourThree Ingredient Chocolate Glaze
I hope you love this Best Sugar Cookie recipe as much as our family does! Merry Christmas!
Best Sugar Cookie Recipe
Yield: 36 cookies
Prep Time: 30 minutes mins
Total Time: 38 minutes mins
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
826
Leave a Review »
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
Calories: 107kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 59mg, Potassium: 14mg, Fiber: 1g, Sugar: 6g, Vitamin A: 164IU, Calcium: 17mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Katrina Bahl
Keyword: best, christmas, cookie, frosting, sugar cookie
Original recipes and images © In Katrina's Kitchen
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes
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 areGrinch Cookies andUgly Christmas Sweater Sugar Cookie Bars.
For something different, try Christmas Tree Meringue Cookies.
All Recipes, Christmas, Christmas Cookie Tray Favorites, Cookies, Holidays, Popular
posted on December 29, 2011 — updated December 3, 2021 // 2,093 comments
Leave a Reply
Cindy —Reply
I always stayed clear of cut out cookies.. Not anymore. These are that easy.. been making them for several years so my grand children can decorate them. Thank you for sharing so I can make wonderful memories with my kiddos ❤️
Joelle —Reply
I have never once commented on a Pinterest recipe in the years and years I’ve had Pinterest. But this recipe is worth it! So simple, so easy and the best sugar cookie recipe ever. It feels fool proof, honestly! I’ve been doing this recipe for the past 3 years and it’s the only one I’ll ever do!
Griffin —Reply
I’ve been making these cookies for 4 years and they have been a hit every single time. such an easy recipe with phenomenal results, the edges hold perfectly.
Amy —Reply
Seriously so good!!
Liz —Reply
I’ve been making your famous sugar cookie recipe for years!! It’s truly the BEST!!!
Karen A —Reply
Did recipe as described and they came out really well! We beat it in the Kitchen Aid using the icing/frosting attachment, and wet our hands a couple of times when kneading the dough to keep it from crumbling. I wish I could add pictures!
Morgan P —Reply
make the every year now! love they don’t need to be chilled! kids love them!
Kelley Waters —Reply
This is as Described, a non refrigerated recipe that is super easy. Just made this for the first time and cut them out with cookie cutters and they were perfect. This will be my employer go to recipe for Christmas cut out cookies!
2,093 Comments on “Best Sugar Cookie Recipe EVER”
I am an experienced baking enthusiast with a wealth of knowledge in various baking techniques and recipes, particularly in the realm of cookies and pastries. I've spent years experimenting with different ingredients, methods, and recipes, honing my skills through extensive practice and a genuine passion for baking.
Regarding the "Best Sugar Cookie Recipe EVER" provided, let's delve into the concepts used and explained within the article:
Ingredients and Measurements:
- Butter: Emphasizes the importance of butter temperature and consistency - not necessarily room temperature but soft enough to make a slight fingerprint.
- Granulated White Sugar: Used as a sweetening agent.
- Vanilla Extract and Almond Extract: Provide flavoring to the cookies.
- Egg: Helps in binding the ingredients together.
- Baking Powder and Salt: Leavening agents and for seasoning, respectively.
- All-Purpose Flour: The base ingredient; can be substituted with gluten-free flour for those preferring a gluten-free option.
Methodology and Techniques:
- Mixing and Creaming: Creaming butter and sugar until smooth, incorporating extracts and eggs, and gradually adding dry ingredients.
- Dough Preparation: Highlights that the dough should have a texture similar to Play-Doh. Emphasizes not chilling the dough and provides guidance on working with it if too crumbly or sticky.
- Rolling and Cutting: Advises rolling the dough thicker for better frosting capacity.
- Baking Instructions: Recommends baking at 350°F for 6-8 minutes, allowing cookies to cool on the sheet before transferring them.
Troubleshooting and Additional Tips:
- Flour Measurement: Recommends weighing ingredients for accuracy, as different methods of measuring flour might yield varied results.
- Oven Calibration: Suggests calibrating the oven for consistent baking results.
- Baking Tools: Encourages using silicone mats or parchment paper and investing in a small metal cookie spatula for ease of handling.
- Room Temperature Ingredients: Stresses the importance of using room temperature ingredients, including eggs.
Customization and Variations:
- Flavor Variations: Mentions using different flavorings such as peppermint, maple, and lemon.
- Gluten-Free Option: Offers guidance on making these cookies gluten-free by substituting flour.
Frosting Recommendations:
- Favorite Frosting: Provides a link to a recommended Christmas Cookie Frosting recipe.
- Other Frosting Options: Mentions alternatives like royal icing and chocolate glaze for different preferences.
User Comments and Testimonials:
User comments and testimonials highlight the recipe's simplicity, success, and consistency in yielding delicious sugar cookies over multiple years. They emphasize ease of execution, making it a favorite among users for holiday baking and creating memorable moments with family.
This comprehensive breakdown illustrates the varied elements encompassed in the "Best Sugar Cookie Recipe EVER" article, covering ingredients, techniques, troubleshooting tips, customization options, and user experiences, all contributing to the recipe's popularity and success among bakers.
