Soft in the middle, lightly crisp at the edges, and packed with pure vanilla perfume, these sugar cookies bake up beautifully every time. I tested this dough in my bakery days and again in my home kitchen so you can count on reliable results, whether you cut hearts, stars, or classic rounds.
Why You’ll Love This Best Sugar Cookie Recipe
- Cutout-friendly dough that holds its shape with clean edges
- Soft centers with delicate crunch on the rim
- No fussy ingredients, just pantry staples and real vanilla
- Make-ahead and freezer-friendly for stress-free decorating
- Tested by a baker with step-by-step pro tips
Best Sugar Cookie Recipe Ingredients & Substitutions
- All-purpose flour: 2 3/4 cups (330 g). Use a 1:1 gluten-free baking blend for GF; chill a bit longer.
- Baking powder: 1 teaspoon. For high altitude, reduce to 3/4 teaspoon.
- Fine sea salt: 1/2 teaspoon. If using salted butter, reduce to a pinch.
- Unsalted butter, room temp: 1 cup (226 g). Brown butter works for a toasty note but chill dough well.
- Granulated sugar: 1 cup (200 g).
- Large egg, room temp: 1.
- Egg yolk, room temp: 1 optional for extra tenderness.
- Pure vanilla extract: 2 teaspoons. Swap in 1 teaspoon almond extract or add lemon zest for brightness.
- Milk or cream: 1 to 2 teaspoons only if dough seems dry.
- For decorating: sprinkles, sanding sugar, or an easy vanilla glaze.
Simple vanilla glaze: 1 cup powdered sugar, 1 to 2 tablespoons milk, 1/2 teaspoon vanilla, small pinch salt. Whisk until smooth.
Step-by-Step Instructions to Make Best Sugar Cookie Recipe
1. Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
2. Cream butter and sugar
In a stand mixer with paddle or using a hand mixer, beat butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Scrape the bowl.
3. Add eggs and flavor
Beat in the egg and optional yolk until smooth, then mix in vanilla. If using almond extract, add it here.
4. Bring the dough together
Add dry ingredients in 2 additions on low speed just until a soft dough forms. If the dough looks floury or crumbly, mix in 1 teaspoon milk at a time until it holds together.
5. Chill
Divide dough in half, flatten into 2 disks, wrap, and chill 1 to 2 hours or up to 2 days. Chilling relaxes the dough and prevents spreading.
6. Prep to bake
Preheat oven to 350°F. Line 2 baking sheets with parchment.
7. Roll and cut
Roll one dough disk between 2 sheets of parchment to 1/4 inch thick. If dough softens, slide the sheet onto a pan and chill 10 minutes. Cut shapes and transfer to the lined sheets, spacing 2 inches apart.
8. Bake
For sharp edges, place the tray in the freezer for 10 minutes, then bake 9 to 11 minutes, rotating once. Cookies are done when edges look set and the tops lose their raw shine but stay pale.
9. Cool and decorate
Cool on the sheet for 5 minutes, then move to a rack to cool completely. Decorate with glaze, royal icing, or sprinkles.
Tips for Success
- Weigh flour for accuracy. Too much flour makes dry cookies.
- Roll between parchment for smooth tops and fewer cracks.
- Keep dough cold. Work with one portion at a time and chill scraps before rerolling.
- Do not overbake. Pull them when centers look set but not browned.
- For even thickness, use rolling guides or 1/4 inch dowels.
Variations of Best Sugar Cookie Recipe
- Lemon sugar cookies: add 1 tablespoon finely grated lemon zest and swap 1 teaspoon vanilla for lemon juice.
- Almond bakery style: use 1 teaspoon almond extract and top warm cookies with sliced almonds and sanding sugar.
- Chocolate sugar cookies: replace 1/3 cup flour with Dutch-process cocoa and add 1 tablespoon milk if needed.
- Confetti: fold 1/3 cup rainbow sprinkles into the dough.
- Snickerdoodle style: roll dough balls in cinnamon sugar and bake without cutting shapes.
Serving Suggestions: What to Pair with Best Sugar Cookie Recipe
- Hot cocoa, chai, or a vanilla latte.
- Make ice cream sandwiches with vanilla or strawberry ice cream.
- Add to holiday cookie boxes with peppermint bark and gingerbread.
- Fresh berries and whipped cream for a simple dessert plate.
Storage & Reheating Instructions
- Room temperature: Store airtight up to 1 week with parchment between layers. Add a slice of bread to keep them soft.
- Freeze baked cookies: Up to 2 months. Thaw uncovered at room temp to keep edges crisp.
- Freeze dough: Wrap disks tightly and freeze up to 3 months. Thaw overnight in the fridge, then roll and cut.
- Bake from frozen: Add 1 to 2 minutes to the bake time.
- To refresh: Warm on a sheet at 300°F for 3 to 4 minutes.
Memories Made Around the Table
My first bakery job had me cutting hundreds of stars each morning. The quiet rhythm of rolling, cutting, and cooling taught me patience, and every batch smelled like pure joy. Now I bake these with my kids, and the sprinkles mysteriously disappear.
FAQs
Why did my cookies spread? Too-warm dough or excess leavening can cause spread. Chill cutouts 10 minutes before baking and measure baking powder precisely.
Do I have to chill the dough? Yes for best shape. In a rush, roll the dough first between parchment, then slide onto a baking sheet and freeze 15 minutes before cutting and baking.
How thick should I roll the dough? 1/4 inch for classic soft centers. For extra pillowy cookies, roll to 3/8 inch and add 1 minute to bake time.
Can I use salted butter? Yes. Reduce the added salt to a pinch and taste the dough after a test cookie.
How do I make these gluten-free? Use a quality 1:1 gluten-free baking flour. Chill longer and handle gently, as GF dough is more fragile.
High altitude tips? Reduce baking powder to 3/4 teaspoon, add 1 teaspoon extra milk if dough seems dry, and check for doneness 1 minute early.
Final Thoughts
With a dependable base dough and a few smart chilling tricks, this Best Sugar Cookie Recipe turns out bakery-beautiful every time. If you bake a batch, leave a comment and share your favorite shapes.
Best Sugar Cookie Recipe (Soft Centers, Crisp Edges)
Equipment
- 1 Stand mixer or hand mixer
- 1 Mixing Bowl
- 1 Rolling Pin
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Cookie cutters
- 1 Wire rack
Ingredients
Cookies
- 2.75 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk optional; room temperature
- 2 tsp pure vanilla extract
- 2 tsp milk or cream use 1–2 tsp only if dough seems dry
For Decorating
- Sprinkles or sanding sugar for decorating
- Vanilla glaze see below, royal icing, or your favorite icing
Simple Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk use 1–2 tbsp to desired consistency
- 0.5 tsp vanilla extract
- 1 pinch fine salt small
Instructions
Make the Cookies
- In a medium bowl, whisk flour, baking powder, and salt until evenly combined. Set aside.
- In a stand mixer with paddle or using a hand mixer, beat butter and sugar on medium speed for 2 to 3 minutes until pale and fluffy. Scrape the bowl.
- Beat in the egg and optional yolk until smooth, then mix in vanilla (or almond extract, if using).
- Add dry ingredients in 2 additions on low speed just until a soft dough forms. If the dough looks floury or crumbly, mix in milk 1 teaspoon at a time until it holds together.
- Divide dough in half, flatten into 2 disks, wrap, and chill 1 to 2 hours or up to 2 days.
Bake
- Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment.
- Roll one dough disk between 2 sheets of parchment to 1/4 inch thick. If dough softens, slide the sheet onto a pan and chill 10 minutes. Cut shapes and transfer to lined sheets, spacing 2 inches apart.
- For sharp edges, place the tray in the freezer for 10 minutes, then bake 9 to 11 minutes, rotating once. Cookies are done when edges look set and tops lose their raw shine but stay pale.
- Cool on the sheet for 5 minutes, then move to a rack to cool completely. Decorate with glaze, royal icing, or sprinkles.
Simple Vanilla Glaze
- Whisk powdered sugar, milk, vanilla, and a small pinch of salt until smooth. Adjust milk for desired consistency.