These The Best Sugar Cookies are soft in the center, lightly crisp on the edges, and perfect for cutting into beautiful shapes. This classic sugar cookie recipe holds its form while baking and delivers buttery, vanilla-forward flavor that’s ideal for decorating.
Why You’ll Love This Recipe
- Perfect for cut-out cookies and decorating
- Soft, tender texture with lightly crisp edges
- Dough rolls easily without spreading
- Ideal for holidays, birthdays, and gifting
- Freezer-friendly and make-ahead friendly
The Best Sugar Cookies
Soft sugar cookies perfect for cutting and decorating.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled (plus more for rolling)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional
For Decorating
- Royal icing easy glaze icing, or cookie buttercream
- Assorted sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using a mixer, beat butter and sugar on high speed until light and creamy, about 3 minutes.
- Add egg, vanilla extract, and almond extract (if using). Beat until fully combined, scraping down the bowl as needed.
- Add dry ingredients to wet ingredients and mix on low speed until just combined. Dough should be soft but not sticky. If needed, add 1 tablespoon flour.
- Divide dough in half. Roll each portion between lightly floured parchment paper to 1/4-inch thickness.
- Stack dough sheets, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut dough into shapes using cookie cutters. Reroll scraps as needed. Place cookies 3 inches apart.
- Bake for 11–12 minutes until edges are lightly set and barely golden.
- Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Decorate cooled cookies as desired and allow icing to set before serving or storing.
Notes
Almond extract adds bakery-style flavor but is optional
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled (plus more for rolling)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
For Decorating
- Royal icing, easy glaze icing, or cookie buttercream
- Assorted sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using a mixer, beat butter and sugar on high speed until light and creamy, about 3 minutes.
- Add egg, vanilla extract, and almond extract (if using). Beat until fully combined, scraping down the bowl as needed.
- Add dry ingredients to wet ingredients and mix on low speed until just combined. Dough should be soft but not sticky. If needed, add 1 tablespoon flour.
- Divide dough in half. Roll each portion between lightly floured parchment paper to 1/4-inch thickness.
- Stack dough sheets, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut dough into shapes using cookie cutters. Reroll scraps as needed. Place cookies 3 inches apart.
- Bake for 11–12 minutes until edges are lightly set and barely golden.
- Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Decorate cooled cookies as desired and allow icing to set before serving or storing.
Tips & Tricks
- Chill dough fully to prevent spreading
- Roll dough evenly for uniform baking
- Use gel food coloring for vibrant icing
- Rotate baking sheets for even browning
Details
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Bake Time: 12 minutes per batch
- Total Time: About 2 hours 40 minutes
- Yield: 24–30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
Notes
- Almond extract adds bakery-style flavor but is optional
- Dough can be frozen up to 3 months
- Cookies ship well once icing has set
Nutrition (Approximate Per Cookie)
- Calories: 160
- Carbohydrates: 20g
- Fat: 8g
- Protein: 2g
FAQ
Do I really need to chill the dough?
Yes, chilling prevents spreading and helps cookies keep their shape.
Can I skip the almond extract?
Absolutely. The cookies will still be delicious with vanilla alone.
Why are my cookies spreading?
Dough may be too warm or butter too soft.
Can kids help decorate these?
Yes, this recipe is perfect for decorating parties.
Can I freeze baked cookies?
Yes, undecorated cookies freeze well for up to 3 months.
Storage
- Room Temperature: Up to 5 days, tightly covered
- Refrigerator: Up to 10 days
- Freezer: Up to 3 months (plain cookies)
Similar Recipes
Conclusion
These The Best Sugar Cookies are a timeless classic with perfect texture, flavor, and structure for decorating. Whether for holidays, celebrations, or everyday baking, this recipe is one you’ll return to year after year.