A confession: My name is Sara, and I am a sugar cookie snob. I’m not afraid to admit it anymore! I used to try to pretend I didn’t care and stuff down dry, cakey, flavorless cookies with a smile. I even got a little offended when some of my friends alluded to said snobbery. But I’ve changed my ways and decided that I’m going to wear it like a badge of honor. My plan is to change the world one sugar cookie at a time. Help me, will you?! Now you’d think that a good sugar cookie wouldn’t be hard to make. They all take pretty much the same ingredients, but I think it’s because some people just don’t have the right recipe. And this one doesn’t have any super-magical ingredients. I’m also not going to claim that it’s “THE BEST” because I don’t know how you like yours. For me, this is indisputably “the” best sugar cookie recipe out there. But who knows, you might make these and feel disappointed because you like yours better. That’s fine! There are lots of good recipes out there so I know this isn’t the only good one. I can only speak for myself, and for me, this is my favorite. I’ve tried a million recipes and I settled on this one several years ago after I needed to make some little cookies for a wedding I was catering. It was an autumn-themed dessert spread, so I did a cool dough-coloring effect and then used an intricate maple leaf cutter. They weren’t frosted, so it was imperative that the cookie actually taste good on it’s own, and hold it’s shape for that cute cutter. These did both, and so many people asked me if they could have the recipe- which is a sure sign of a keeper.
Since we’re talking cookies here, let me show you one of my most favorite kitchen accessories of all time- the Roul’Pat. It’s an over-sized Silpat and it’s made for working with doughs. It’s also great for candy and sooo much more. It stays firmly in place on the counter and nothing sticks to it. They’re pricy, but so so worth it. I honestly use mine for something or other just about every day. Rolling sugar cookie dough on a cutting board is annoying, and the thought of doing it right on the counter gives me the heebie-jeebies. Just imagine what’s on your counter top and it’s all getting stuck in your dough! Anyway, the Roul’Pat is perfect for rolling cookie dough so just ask Santa for one. Wait, do you have a Silpat?? Because you need one of those too! Everyone needs a Silpat, it will change your life.
As I mentioned before, one of the great things about these cookies is that they hold their shape pretty well. So they work especially well with detailed cutters.
The other great thing is that you can make them thick and chewy, or thin and buttery crisp. Either way they are amazing. Since you all know how to make a sugar cookie, let me show you some fun things we do with this recipe around here.
The flavor it good enough to just sprinkle with coarse sugar if you like.
Or try Glace Icing- here’s a great tutorial!
Make these easy yet fancy Chocolate Toffee Sugar Cookies
Try these sweet Cream Cheese and Jam Cookies. They taste as good as they look!
Or enjoy them the classic way, with a big smear of creamy frosting and sprinkles!
They’re perfectly buttery in the middle
Call me biased, but this the best sugar cookie recipe out there. Soft, thick, and chewy – perfect for decorating, too!
- 1 cup real butter (no substitutions!) at room temperature
- 1 cup sugar
- 1 egg (make sure to use a large or extra large egg)
- 1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)
- 3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
- In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
- Slowly add the flour mixture to the butter mixture and mix until completely combined.
- Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)
- When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
- Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.
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