Best Sugar Cookie Recipe EVER

I recently discovered the ultimate sugar cookie recipe, perfectly balancing indulgence and ease. With a soft texture that holds its shape flawlessly and hints of almond and vanilla, these cookies are my go-to treat for chill evenings and spontaneous get-togethers. Every bite delivers buttery satisfaction and ideal edges.

I love sharing my Best Sugar Cookie Recipe EVER because its a game changer for anyone who loves a soft cut out sugar cookie that never loses its shape. I always start by mixing 2 3/4 cups all-purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt.

Then i blend in 1 cup unsalted butter that’s softened and 1 1/2 cups granulated sugar until its creamy. I add one large egg and 1 teaspoon vanilla extract and sometimes a little 1/2 teaspoon almond extract if i’m feeling adventurous.

The result is a cookie that reminds me of a festive blend of Xmas Cookies and even a little Torte Cupcake magic. Its soft texture and perfect edges are something i love and its an easy recipe that really captures the essence of Perfect Sugar Cookies and Cutout Sugar Cookies every time you bake it.

Why I Like this Recipe

I like this recipe because it makes it super easy to whip up a fresh batch of cookies whenever I want, without having to chill the dough. I also love how the cookies come out with those perfect, crisp edges that make them look and taste just right. The butter and sugar blend so well that every bite feels light and fluffy, and that combo of vanilla and almond gives a really cool flavor twist. Lastly, even though it seems like a fancy recipe sometimes, it’s actually pretty simple to follow and makes me feel like I’m rockin a real baking session every time I use it.

Ingredients

• All-purpose flour provides essential structure and carbs for energy and texture.
• Baking powder acts as a leavening agent to help cookies rise beautifully.
• Salt enhances flavor and balances sweetness, essential for perfect cookie taste.
• Butter adds richness, moisture, and taste; its fats create tender cookie dough.
• Sugar sweetens the dough while giving caramel flavor and aiding browning.
• Egg binds ingredients and adds protein, making a smooth, cohesive dough.
• Vanilla extract intensifies flavor; its aroma upgrades the overall cookie taste.
• Almond extract delivers subtle nutty notes, giving a delightful, optional twist.
• These ingredients, though indulgent, provide balanced energy and occasional nutrients.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (room temp)
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

How to Make this

1. Preheat your oven to 375°F and line a cookie sheet with parchment paper.

2. In a medium bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a larger bowl, cream the 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy.

4. Beat in the 1 large egg, then mix in 1 teaspoon vanilla extract and, if you’re using it, 1/2 teaspoon almond extract.

5. Gradually add the dry ingredients to your butter mix and stir until just combined. Don’t overmix or the cookies might turn tough.

6. Scoop out tablespoon-sized balls of dough and place them on your cookie sheet; make sure to leave enough space in between each ball.

7. Gently press down each ball with your palm to flatten them a bit and create those perfect edges.

8. Bake in the preheated oven for about 8-10 minutes until the edges are set and lightly golden.

9. Remove the cookie sheet from the oven, let the cookies sit for a couple minutes on the pan, then transfer them to a wire rack to cool completely.

10. Enjoy your cookies with a glass of milk, or share them with friends if you’re feeling generous.

Equipment Needed

1. Oven – for preheating to 375°F
2. Cookie sheet – to bake the cookies, lined with parchment paper
3. Parchment paper – keeps the cookies from sticking
4. Medium mixing bowl – to whisk together the flour, baking powder, and salt
5. Large mixing bowl – for creaming the butter and sugar
6. Whisk – for mixing the dry ingredients
7. Electric mixer or sturdy spoon – to cream the butter and sugar until light and fluffy
8. Tablespoon or cookie scoop – for portioning dough balls
9. Spatula – to help mix and scrape the batter
10. Wire cooling rack – to let the cookies cool completely after baking

FAQ

Best Sugar Cookie Recipe EVER Substitutions and Variations

• All-purpose flour: You can try using whole wheat pastry flour or a gluten-free flour blend if you want a slightly different texture and flavor.
• Baking powder: If you’re out of baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute.
• Unsalted butter: Instead of butter, you might swap in an equal amount of margarine or coconut oil for a different taste.
• Granulated sugar: You could use brown sugar or a mix of white and brown sugar to add extra moisture and depth of flavor.
• Egg: If you dont want to use a regular egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let it sit for 5 minutes and use as a replacement.

Pro Tips

1. Make sure your butter is really soft before you start mixing up all the ingredients cause if its too cold your butter and sugar cant cream together properly and you might end up with cookies that are uneven in texture.

2. Don’t overmix the dough after you add the flour – mixing to much can make the cookies come out tough instead of soft and chewy like ya want them to be.

3. Try chilling the dough for just a few minutes before scooping it onto your pan. It might seem like an extra step, but it keeps the cookies from spreading too much and gives them a better shape.

4. Keep an eye on your oven, because even a few extra seconds can mean over-baked cookies. Check them right when the timer goes off; they should look set at the edges but a bit soft in the center, and they’ll firm up as they cool.