I perfected Cutout Sugar Cookies that keep their shape for detailed decorating and freeze well for busy baking days, and I’m excited to share the recipe.

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I kept calling these my Best Sugar Cookies because nothing else came close. Ive been tweaking things for months and somehow simple things like unsalted butter and vanilla extract turn into a cookie that’s chewy and dense with a crispy edge and a gooey center.

They cut clean for shapes yet still feel like they want to melt in your hand, which makes you want to find out why, right? Maybe its the texture, maybe its the little surprises in the bake, either way these are the kind of Homemade Sugar Cookies Recipe people fight over, no joke.

Ingredients

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All purpose flour: main carb gives structure and chew, not much fiber.
Cornstarch: softens texture, makes cookies tender and slightly cakey.
Unsalted butter: adds richness fat and flavor, gives crisp edges when chilled.
Granulated sugar: primary sweetener helps spread, adds crunch when rolled.
Light brown sugar: molasses in it keeps cookies moist and adds caramel notes.
Egg plus extra yolk: protein for structure, yolk adds tenderness and richer color.
Vanilla extract: tiny amount gives big aroma and balances sweetness, classic flavor.
Optional sanding sugar: for sparkle and extra crunch on top, purely cosmetic.

Ingredient Quantities

All purpose flour 2 3/4 cups (about 345 g)

Cornstarch 2 teaspoons

Baking powder 1 teaspoon

Baking soda 1/2 teaspoon

Salt 1/2 teaspoon

Unsalted butter 1 cup (226 g) softened

Granulated sugar 1 cup (200 g)

Light brown sugar 1/2 cup (packed, about 100 g)

1 large egg plus 1 large egg yolk

Vanilla extract 2 teaspoons

Optional for rolling or decorating: sanding sugar or extra granulated sugar 1/4 cup

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together dry ingredients in a bowl: 2 3/4 cups (about 345 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup packed light brown sugar (about 100 g) until light and fluffy, about 3 to 4 minutes, scraping the bowl down once or twice. Dont rush this part, it makes the texture.

4. Add 1 large egg, then the extra large egg yolk, and 2 teaspoons vanilla extract to the butter mixture and beat until combined and smooth.

5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together, dont overmix or cookies get tough. The dough should be soft and slightly tacky.

6. Divide dough in half, flatten each into a disk, wrap in plastic and chill in the fridge for at least 1 hour (or 20 to 30 minutes in the freezer if you’re in a hurry) until firm enough to roll.

7. Roll chilled dough between two sheets of parchment to about 1/4 inch thick (roughly 6 mm). Use cookie cutters to cut shapes, transfer shapes to prepared sheets leaving 1 to 2 inches between cookies. If you want extra sparkle, pour 1/4 cup sanding sugar or extra granulated sugar on a plate and lightly press cookie edges into it before baking.

8. Chill cut cookies on the baking sheet in the fridge for 10 to 15 minutes before baking, this stops spreading and keeps crisp edges with gooey centers.

9. Bake 8 to 10 minutes at 350°F until edges are set and just starting to color but centers still look a touch soft. Rotate pans halfway if baking more than one sheet. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Once cooled frost or decorate as desired, store in an airtight container at room temp up to 4 days (separate layers with parchment) or freeze for longer. Quick tips: weigh flour if you can (345 g), use room temp butter and eggs, and dont overbake if you want chewy centers.

Equipment Needed

1. Oven set to 350°F
2. Two rimmed baking sheets plus parchment paper or silicone mats
3. Mixing bowls, large and medium
4. Stand mixer or electric hand mixer, either works if you dont want to beat by hand
5. Whisk and rubber spatula
6. Measuring cups and spoons and a kitchen scale (weigh flour if you can)
7. Rolling pin and extra parchment for rolling out dough
8. Assorted cookie cutters and a small plate for sanding sugar
9. Wire cooling rack and plastic wrap for chilling or storing

FAQ

Q: Why is there cornstarch in these cookies?

Cornstarch makes the crumb extra soft and tender, so the cookies feel almost melt in your mouth. It also helps them spread less while baking, giving a nice round shape.

Q: Do I have to chill the dough and for how long?

Chilling is recommended but not always required. Chill for 1 to 2 hours for easier rolling and cleaner edges. If you skip chilling you might get more spread and thinner cookies, but they still taste good.

Q: What temp and time should I bake them?

Bake at 350°F (175°C). For 2 inch cookies expect about 9 to 11 minutes. Take them out when edges just start to set and the centers still look slightly soft, they firm up as they cool.

Q: How do I get soft cookies instead of crisp ones?

For soft cookies bake a little less, dont overbake, and use the extra egg yolk from the recipe which adds chew and tenderness. Also store in an airtight container with a slice of bread or a damp paper towel to keep them soft.

Q: Can I freeze the dough or the baked cookies?

Yes. Scoop or roll dough and freeze on a tray then transfer to a bag for up to 3 months. Baked cookies freeze well up to 3 months too. Thaw baked cookies at room temp, or warm briefly in the oven to refresh.

Q: My dough feels dry or too sticky, how do I fix it?

For dry dough add a teaspoon of milk at a time until it holds. For sticky dough chill it 20 to 30 minutes and flour your work surface lightly or roll between sheets of parchment. Measure flour by spooning into the cup and leveling off to avoid too much flour in the first place.

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free all purpose blend that contains xanthan gum, use the same weight (about 345 g) if you weigh ingredients. Or use cake flour for a softer cookie; to make it at home, for each cup remove 2 tablespoons AP flour and add 2 tablespoons cornstarch. Results will be a bit more tender.
Unsalted butter: use salted butter 1 to 1 but cut the recipe salt by about 1/4 teaspoon since salted butter varies. Or use solid coconut oil 1 to 1 for a dairy free option, expect a touch of coconut flavor and slightly different spread.
Light brown sugar: make your own by mixing granulated sugar with molasses, for 1/2 cup light brown use 1/2 cup granulated plus 1 tablespoon molasses. Coconut sugar also works cup for cup, flavor will be deeper and less molassesy.
1 large egg plus 1 yolk: if you dont have extra yolks, use 2 large eggs (cookies may be a tad cakier). For a vegan swap use flax eggs, about 1.5 tablespoons ground flax mixed with 4.5 tablespoons water, let gel for a few minutes before using, texture will be chewier.

Pro Tips

– Weigh the flour if you can, its the single best way to avoid dense cookies. If you dont have a scale, spoon the flour into the cup and level with a knife instead of scooping with the cup.

– Take your time creaming the butter and sugars, about three to four minutes until light and fluffy, and scrape the bowl once or twice. If the butter looks greasy or the mixture isnt pale, you havent beat it enough, so dont rush this part.

– Chill the dough and chill the cut cookies on the tray before baking, it really helps keep crisp edges and stop spreading. If youre in a hurry use the freezer for short bursts, but dont skip the chill entirely or shapes will blur.

– Watch the bake time not the clock, ovens vary a lot so pull them when the edges are set and the centers still look slightly soft. Use an oven thermometer and rotate pans for even color, then let them rest on the sheet a few minutes before moving to a rack.