The BEST Sugar Cookies! Recipe

I love how this recipe brings out a rich buttery flavor with ingredients like unsalted butter, granulated sugar, and a splash of vanilla extract. Every batch impresses with its crisp edges and soft center, especially when topped with a delicate glaze and Cookie Buttercream Frosting. Let these cookies win you over.

I’ve been experimenting with sugar cookies for a while now and I finally perfected the one recipe that ticks all the boxes. The BEST Sugar Cookies are exactly what I needed for gatherings and celebrations.

I start with 1 cup unsalted butter, softened just right, and blend in 1 cup granulated sugar until the mixture is smooth. Then, I mix in 1 large egg and 1 teaspoon vanilla extract, stirring in a way that really makes a difference.

I slowly fold in 2 1/2 cups all-purpose flour, along with a pinch of baking powder, baking soda, and salt to give the cookies that perfect structure. I love how they come out soft, yet hold their crisp edges for decorating with cookie buttercream frosting.

And if you’re in the mood for a glaze, just blend powdered sugar with a bit of milk and a splash of vanilla extract. This recipe always delivers exactly what I need for a flawless cutout cookie look.

Why I Like this Recipe

I like this recipe because it gives me the perfect mix of soft and crisp textures every single time. The melted butter and sugar blend together so nicely that it makes the cookies super tasty and comforting to eat.

I also love that the instructions are easy to follow. I can just mix, roll, cut, and bake without feeling overwhelmed. Even though I’m not a baking pro, this recipe makes me feel like one.

Another reason is that the glaze is so simple yet special. I enjoy drizzling it over the cookies because it adds that extra sweetness and a bit of a decorative flair which always makes me smile.

Lastly, I appreciate how versatile this recipe is. Whether I’m in the mood for classic shapes or experimenting with fun cookie cutters, it always turns out delicious.

Ingredients

• Butter: offers creamy fat that makes cookies tender and flavorful, but its rich nature ups the calories.
• Sugar: a major carbohydrate that delivers sweetness and helps form a crisp texture, though too much isn’t great.
• Egg: provides protein and binding power which hold the cookie dough together reliably.
• Flour: supplies carbohydrates and structure, giving cookies their soft, chewy feel.
• Glaze: powdered sugar, milk, and vanilla bring an extra layer of sweet, shiny finish to each bite.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• For the glaze: 1 cup powdered sugar, 2-3 teaspoons milk, and 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line your baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined.

4. Sift the flour, baking powder, baking soda, and salt into the butter mixture and mix until just combined.

5. Roll out the dough to about 1/4 inch thickness on a lightly floured surface and cut into your desired shapes.

6. Place the cookie shapes onto the prepared baking sheets, leaving a bit of room for them to spread.

7. Bake for 8-10 minutes or until the edges are just turning slightly golden; be careful not to overbake.

8. Let the cookies cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely.

9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.

10. Once the cookies are cool, drizzle or dip them in the glaze and enjoy your best sugar cookies ever!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheets with parchment paper
3. Large mixing bowl
4. Electric or hand mixer
5. Measuring cups and spoons
6. Sifter
7. Rolling pin
8. Cookie cutters (or a knife if you prefer)
9. Wire cooling rack
10. Whisk

FAQ

The BEST Sugar Cookies! Recipe Substitutions and Variations

• For the butter, you can use salted butter instead but make sure to cut back on any extra salt in the recipe.
• If you dont have granulated sugar, you can try using light brown sugar for a deeper, caramel-like flavor but it might make the cookies a bit chewier.
• Out of eggs? Use 1/4 cup of unsweetened applesauce as a substitute for one egg, its a handy swap that keeps the cookies moist.
• Missing vanilla extract? A good substitute is almond extract but use a little less since its more potent.
• If you dont have all-purpose flour, you can use cake flour but you might need a bit more to get the same texture.

Pro Tips

1. Make sure your butter is really soft, but not melted. If it’s too warm it can make your dough too sticky and cause the cookies to spread more than you want ’em.
2. Sifting your flour with the other dry ingredients can really help lighten the dough. It might sound extra work but trust me, it makes your cookies turn out fluffier.
3. Keep an eye on your baking time as ovens can act different. I learned the hard way that taking them out just when their edges start to turn a little golden gives the best chewy texture.
4. For the glaze, start with less milk then add more if you need to. It’s easy to end up with a glaze that’s too runny, so add it slowly and stir away until you get it just right.