The Best Sugar Cookies (Recipe & Video)

Savor the unique blend of tradition and innovation in these irresistible sugar cookies. Crafted from premium ingredients, they boast crisp edges and tender centers. These delightful cut-out treats invite creative decoration with vibrant icing. Perfect for sharing or enjoying solo, they offer a burst of classic sweet indulgence that warms both heart and spirit.

I’ve been perfecting this sugar cookie recipe for a long time and I cant wait to share it with you. This sugar cookie recipe is my best one yet – making soft cookies with crisp edges, thick centers and plenty of room for decorating icing.

I start with 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Then i mix in 1 cup unsalted butter, softened, with 1 cup granulated sugar, one large egg, and a couple teaspoons of vanilla extract.

I find these ingredients give you a sweet treat thats both easy and delicious. I also like to top the cookies with a simple icing made from powdered sugar and milk.

This cut out sugar cookie recipe has become one of my favorites and you can see every step in the accompanying recipe video. Enjoy trying it out and let me know what you think!

Why I Like this Recipe

I like this recipe because, first of all, it’s super easy to work with. The dough chills nicely and makes it easier to roll out and cut into fun shapes even if im not the best at baking.

Second, the flavor combo is just amazing. The mix of vanilla and almond (if i use it) gives the cookies a really unique and pleasing taste that always reminds me of home.

Third, decorating is a blast with these cookies. The icing is simple to make and i love that i can mix in different food colorings to make each cookie look special.

Finally, i appreciate that the recipe is straightforward and forgiving. Even if i mess up a step or two, the cookies still turn out pretty good and that makes me feel confident every time i try them.

Ingredients

• All-purpose Flour: A key carbohydrate source that gives cookies structure and a soft texture.
• Unsalted Butter: Rich in fat for flavor and tenderness; too much can be unhealthy sometimes.
• Granulated Sugar: Delivers intense sweetness and energy while making the cookies crisp and golden.
• Egg: Acts as a binder and protein boost, supporting the cookie’s perfect structure.
• Vanilla Extract: Enhances flavor with a smooth, sweet aroma that elevates every bite.
• Powdered Sugar (icing): Creates a silky, sweet glaze to top cookies, adding extra visual appeal.
• Milk (icing): A splash makes icing smoother and creamier, improving its consistency.
• Almond Extract (optional): Adds a subtle, nutty flavor that enriches the dough.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 to 3 cups powdered sugar, sifted (for icing)
• 2 to 3 tablespoons milk (for icing)
• 1/2 teaspoon vanilla extract (for icing)
• Food coloring (optional, for icing)

How to Make this

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

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

3. In a separate large bowl, cream 1 cup unsalted butter (softened) with 1 cup granulated sugar until light and fluffy.

4. Beat in 1 large egg, then stir in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract if you choose to use it.

5. Gradually mix the dry ingredients into the butter mixture until the dough just comes together.

6. Wrap the dough in plastic wrap and chill it in the fridge for about 1 hour so it’s easier to roll out.

7. On a lightly floured surface, roll out the dough to about 1/4 inch thickness, then cut out your desired shapes.

8. Place the cookies on your prepared baking sheet and bake for 8-10 minutes, or until the edges are just starting to turn golden.

9. Let the cookies cool on the baking sheet for a couple of minutes before moving them to a rack to cool completely.

10. For the icing, whisk together 2 to 3 cups sifted powdered sugar, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract; add food coloring if you want, then decorate your cooled cookies.

Equipment Needed

1. Oven and baking sheet – Preheat the oven to 350°F and line your baking sheet with parchment paper
2. Two mixing bowls – One for sifting the dry ingredients and one large bowl for creaming butter and sugar
3. Measuring cups and spoons – Essential for accurately measuring flour, sugar, and spices
4. Electric mixer or whisk – Helps cream the butter and sugar until light and fluffy, and also use a whisk for mixing the icing
5. Sifter or fine-mesh sieve – Needed for sifting the flour and powdered sugar
6. Plastic wrap – Wrap the dough for chilling in the fridge
7. Rolling pin – Roll out the dough to about 1/4 inch thickness on a lightly floured surface
8. Cookie cutters – Cut out the shapes you desire
9. Cooling rack – Transfer baked cookies here after a few minutes of cooling on the sheet

FAQ

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

• For baking powder, you can make your own by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for each teaspoon of baking powder.
• If you’re out of unsalted butter, use salted butter instead, but just reduce the extra salt in the recipe a bit.
• You can swap granulated sugar with coconut or even brown sugar, but keep in mind that it might change the flavor and texture slightly.
• If you don’t have a large egg, try using 1/4 cup unsweetened applesauce or mashed banana as a substitute. It may alter the taste a bit though.
• For vanilla extract, you could use maple extract if you’re in a pinch. Just note that it gives a slightly different flavor profile.

Pro Tips

1. Make sure you really chill that dough properly in the fridge so it doesn’t spread too much when you roll it out and bake it. Trust me, if its too soft, you’ll end up with a mess rather than nice, crisp cookies.

2. Always sift your dry ingredients. It might seem like an extra step, but it helps mix everything evenly and makes your cookies come out with a better texture.

3. Be careful not to overbeat mix of butter and sugar, even if you think it looks light and fluffy. Overdoing it can change the way the cookies turn out, so stop when you feel it’s just right.

4. When you’re mixing your icing, add the milk gradually. Its easy to make it too runny and then your frosting ends up all messy when you try to decorate.