If you dream of bakery-perfect sugar cookies that stay soft in the middle and hold their cute cut-out shapes, this is the one. After years of holiday bake-offs and small-batch testing, I finally locked in the flavor, texture, and no-spread edges you want for decorating and gifting.
Best Sugar Cookie Recipe EVER
Equipment
- 1 Stand mixer or hand mixer
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Rolling Pin
- 1 Cookie cutters
- 1 Wire rack
- 1 Oven thermometer (optional)
Ingredients
For the Cookies
- 2.75 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt use a pinch if using salted butter
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk
- 2 tsp pure vanilla extract
- 0.5 tsp almond extract optional
- 1 tsp lemon zest finely grated, optional
Vanilla Glaze
- 2 cup powdered sugar
- 3 tbsp milk plus more as needed to consistency
- 0.5 tsp vanilla extract
- 1 tbsp light corn syrup for shine
- pinch of fine sea salt
- gel food coloring as desired
Royal Icing
- 3 cup powdered sugar
- 2 tbsp meringue powder
- 6 tbsp water to consistency; add more as needed
- ½ tsp vanilla or almond extract to taste
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment. For no spread, keep an empty sheet chilling in the fridge while you work.
- In a bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
- In a stand mixer or with a hand mixer, beat softened butter and granulated sugar on medium for 2 to 3 minutes until light and fluffy. Scrape the bowl.
- Beat in the egg, egg yolk, vanilla, and almond extract until smooth and well combined, about 30 seconds.
- Mix in the dry ingredients on low just until the dough comes together and no flour pockets remain. Do not overmix.
- Divide dough in half, shape into flat disks, wrap, and chill 30 to 60 minutes. Dough should be cool and slightly firm, not rock hard.
- Roll one disk between two sheets of parchment to 1/4 inch thick (6 mm). Peel the top parchment, cut shapes, and transfer to the chilled sheet. Gather scraps, press together, and re-roll once or twice as needed.
- Bake 8 to 11 minutes depending on size. Cookies are done when edges look set and the tops lose their shine. They should not brown deeply. Cool 5 minutes on the sheet, then move to a rack.
Decorate
- Once completely cool, glaze or pipe with royal icing. Let set uncovered until dry to the touch before stacking or packaging.
Notes
Why You’ll Love This Best Sugar Cookie Recipe EVER
- Soft centers with lightly crisp edges that keep their shape.
- No-spread dough that is easy to roll, cut, and transfer.
- Make-ahead friendly with freezer options for dough or baked cookies.
- Balanced vanilla-almond flavor that works with any frosting or glaze.
- Reliable, repeatable results with pro tips and gram measurements.
Best Sugar Cookie Recipe EVER Ingredients & Substitutions
For the Cookies
- All-purpose flour: 2 3/4 cups (330 g). For gluten-free, use a quality 1:1 baking blend with xanthan gum.
- Baking powder: 1 tsp (4 g). Helps with slight lift while keeping edges defined.
- Fine sea salt: 1/2 tsp (3 g). If using salted butter, reduce to a pinch.
- Unsalted butter, softened: 1 cup (227 g). European-style butter adds richer flavor.
- Granulated sugar: 1 cup (200 g). Ultra-fine sugar blends fastest.
- Large egg: 1, room temperature. Ensures structure and tenderness.
- Egg yolk: 1. Adds richness and a softer bite.
- Pure vanilla extract: 2 tsp. Use vanilla bean paste for specks and deeper flavor.
- Almond extract: 1/2 tsp, optional. Swap with lemon extract or omit for nut-free.
- Optional brightness: 1 tsp finely grated lemon zest.
For Decorating (choose one)
- Vanilla Glaze: 2 cups powdered sugar (240 g), 3 to 4 tbsp milk, 1/2 tsp vanilla, 1 tbsp light corn syrup for shine, pinch of salt. Gel colors as desired.
- Royal Icing: 3 cups powdered sugar (360 g), 2 tbsp meringue powder, 6 to 8 tbsp water to consistency. Flavor with 1/2 tsp vanilla or almond extract.
Step-by-Step Instructions to Make Best Sugar Cookie Recipe EVER
Step 1: Preheat and Prepare Pans
Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment. For no spread, keep an empty sheet chilling in the fridge while you work.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
Step 3: Cream Butter and Sugar
In a stand mixer or with a hand mixer, beat softened butter and granulated sugar on medium for 2 to 3 minutes until light and fluffy. Scrape the bowl.
Step 4: Add Egg, Yolk, and Extracts
Beat in the egg, egg yolk, vanilla, and almond extract until smooth and well combined, about 30 seconds.
Step 5: Add Dry Ingredients
Mix in the dry ingredients on low just until the dough comes together and no flour pockets remain. Do not overmix.
Step 6: Chill the Dough Briefly
Divide dough in half, shape into flat disks, wrap, and chill 30 to 60 minutes. Dough should be cool and slightly firm, not rock hard.
Step 7: Roll and Cut
Roll one disk between two sheets of parchment to 1/4 inch thick (6 mm). Peel the top parchment, cut shapes, and transfer to the chilled sheet. Gather scraps, press together, and re-roll once or twice as needed.
Step 8: Bake
Bake 8 to 11 minutes depending on size. Cookies are done when edges look set and the tops lose their shine. They should not brown deeply. Cool 5 minutes on the sheet, then move to a rack.
Step 9: Decorate
Once completely cool, glaze or pipe with royal icing. Let set uncovered until dry to the touch before stacking or packaging.
Tips for Success
- Weigh your flour for accuracy. Too much flour leads to tough cookies.
- Keep dough cool. If it warms up on the counter, pop cut-outs into the freezer for 5 to 10 minutes before baking.
- Roll between parchment. No extra flour means fewer dry, dusty cookies.
- Thickness matters. Aim for 1/4 inch for soft centers or 3/16 inch for crisper edges.
- Use an oven thermometer. Many home ovens run hot or cool, which affects spread and bake time.
- Pull early. Cookies should be pale with set edges. They continue to cook on the sheet.
- For glossy glaze, add a touch of corn syrup and let cookies dry at room temperature.
Variations of Best Sugar Cookie Recipe EVER
- Lemon Sugar Cookies: Add 1 tbsp lemon zest and swap almond extract for lemon.
- Brown Butter Sugar Cookies: Brown the butter, chill until solid, then cream. Add 1 tbsp milk if dough feels dry.
- Funfetti: Fold in 1/3 cup rainbow jimmies after mixing the dough.
- Chocolate Sugar Cookies: Replace 1/2 cup flour (60 g) with Dutch cocoa and add 1 tbsp milk.
- Spiced Holiday: Add 1 tsp cinnamon plus a pinch each of nutmeg and cardamom.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum and chill a bit longer.
Serving Suggestions: What to Pair with Best Sugar Cookie Recipe EVER
- Hot cocoa with whipped cream or a cinnamon latte.
- Vanilla ice cream sandwiches using two cookies and sprinkles on the edge.
- Festive cookie boards with brownies, truffles, and fresh berries.
- Gifting tins lined with parchment and a packet of tea or cocoa mix.
Storage & Reheating Instructions
- Room Temperature: Store undecorated or glazed cookies in an airtight container up to 5 days. Layer with parchment.
- Freezer – Baked Cookies: Freeze up to 3 months. Thaw at room temperature in a closed container to prevent drying.
- Freezer – Dough: Wrap disks well and freeze up to 2 months. Thaw in the fridge overnight, then roll.
- Re-soften: For a fresh-from-the-oven feel, warm plain cookies at 275°F for 3 to 4 minutes or microwave 5 to 7 seconds.
- Royal Icing Dry Time: Allow 6 to 12 hours to fully set before stacking or mailing.
Memories Made Around the Table
Every December, my kitchen turns into a sprinkle-snowed workshop. We set out cutters, put on music, and everyone claims a shape. Watching little hands carefully pipe stars and trees is the sweetest tradition.
FAQs
How do I keep sugar cookies from spreading?
Use properly measured flour, chill the dough, and bake on cool parchment-lined sheets. If your kitchen is warm, freeze cut-outs 10 minutes before baking.
Do I have to chill the dough?
Yes, even a short 30-minute chill helps the fat firm up, leading to cleaner edges and less spread.
What thickness should I roll the dough?
For soft, sturdy cookies, roll to 1/4 inch. For crisper cookies, roll slightly thinner at about 3/16 inch.
Can I make slice-and-bake sugar cookies?
Yes. Shape dough into a 2-inch wide log, chill until firm, slice 1/4 inch thick, and bake as directed.
Is salted butter OK?
Yes, reduce added salt to a pinch. Flavor varies by brand, so taste a small baked tester and adjust.
High-altitude tips?
At 5,000 feet, add 1 to 2 tbsp flour, reduce baking powder to 3/4 tsp, and check doneness a minute early.
Final Thoughts
This tried-and-true sugar cookie dough gives you soft middles, neat edges, and a canvas for any decoration. Bake a batch, share a plate, and make a little magic in your kitchen today.