The Best Sugar Cookies (Recipe & Video)

This wonderful recipe delivers the Best Sugar Cookie Recipe that effortlessly balances crisp edges with luscious, soft centers, perfect for adorning with vibrant icing. The blend of premium ingredients produces versatile treats ideal for festive celebrations. Indulge in a baking adventure that brings warmth and creativity to every kitchen moment.

These are my best sugar cookies ever and I’ve been perfecting this recipe for a long time. I use 2 3/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder, along with 1 cup unsalted butter that’s softened to the perfect consistency.

Adding 1 1/2 cups granulated sugar, a large egg, 2 teaspoons vanilla extract and 1/4 teaspoon salt gives these cookies their crisp edges and thick centers. They come out soft enough with room for plenty of decorating icing.

I made these after watching a cookie recipe video from Sallys Baking and they turn out just like the cut out sugar cookies from my favorite Christmas cookies recipe. Their nutritional value is pretty straightforward with energy dense ingredients, so keep your portions moderate.

I really hope you enjoy this easy, delicious sugar cookie recipe as much as i do even if it might not be perfect every time.

Why I Like this Recipe

I really like this recipe because it gives me cookies with a perfect mix of soft centers and crisp edges, which is just the best combo ever. I also enjoy how simple and straight forward the instructions are, even when I mess up a bit sometimes. Another thing is the chill time—it makes cutting the dough so much easier, and I don’t end up wasting time because the cookies spread too much. Plus, I love that I can use my favorite cookie cutters and then decorate them with icing, making them super fun and customizable every time I bake.

Ingredients

• All Purpose Flour: Provides the essential carbs for structure, though it lacks fibre and protein and is mainly for texture.
• Unsalted Butter: Gives rich flavor and moisture with fats that add to taste, but dont overdo it.
• Granulated Sugar: Makes cookies really sweet and appealing, it’s mostly carbohydrates with no vitamins.
• Egg: Adds protein and helps bind ingredients together while imparting a light, tender texture.
• Vanilla Extract: Enhances flavor and aroma naturally, imparting a subtle sweetness without extra calories.

Ingredient Quantities

• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 375°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, mix together 2 3/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until it’s evenly combined.

3. In a big bowl, cream 1 cup unsalted butter (softened) and 1 1/2 cups granulated sugar together until it gets light and a bit fluffy.

4. Beat in one large egg and 2 teaspoons vanilla extract until the mixture is smooth.

5. Gradually add the dry ingredients to the wet ingredients while mixing at low speed. Don’t rush this step, as you wanna get a uniform dough.

6. Once the dough is mixed, cover it with plastic wrap and chill in the fridge for at least one hour; this helps the cookies keep their shape when baking.

7. Lightly flour your work surface and roll out the dough to about 1/4 inch thick. Use your favorite cookie cutters to cut out shapes.

8. Place the cut-out cookies on the prepared baking sheets, making sure they have some space to spread a bit.

9. Bake for 8 to 10 minutes or until you see the edges turning a light golden color. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Equipment Needed

1. Preheated oven (set to 375°F)
2. Baking sheets with parchment paper
3. Medium bowl for dry ingredients
4. Large bowl for mixing butter and sugar
5. Electric mixer (or hand mixer) for creaming ingredients
6. Measuring cups and spoons
7. Mixing utensils, like a spatula or wooden spoon
8. Plastic wrap to cover the dough
9. Refrigerator to chill the dough
10. Floured work surface and rolling pin for rolling out dough
11. Cookie cutters for cutting out shapes
12. Wire cooling rack for cooling cookies

FAQ

The Best Sugar Cookies (Recipe & Video) Substitutions and Variations

• All Purpose Flour: You can swap it with a mix of cake flour and whole wheat pastry flour to get a slightly nuttier texture that still keeps the cookies light
• Unsalted Butter: If you dont have it, try using margarine or even vegetable shortening; just keep in mind the flavor might change a bit
• Granulated Sugar: Coconut sugar works as a substitute if you want a richer, deeper flavor though it may make the cookies a bit denser
• Egg: For those who cant eat eggs, try mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water to act like one egg
• Vanilla Extract: Almond extract is a decent alternative if you are looking to experiment; use a little less since it tends to be stronger

Pro Tips

1. Chill your dough long enough. If you dont let it chill properly, the cookies might spread too much and lose their shape when baking.
2. Make sure you roll the dough out evenly. Uneven thickness means some cookies might overcooked and others stay underdone.
3. Keep an eye on the cookies near the end of baking. They can go from perfect to burnt super fast, so it’s best to check them often.
4. Let the cookies cool a few minutes on the tray before moving them over to a cooling rack. This helps them firm up and keeps them from falling apart.