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.
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.
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.