Sugar Cookies Recipe

There’s something truly special about a classic sugar cookie, the kind that holds its shape beautifully but still tastes wonderfully soft and buttery.

This particular recipe has been refined over years, and it truly is the one you’ll come back to again and again.

Ingredients Needed for the Recipe

Each ingredient here has a specific job, working together to create the perfect cookie texture and flavor.

Using the right ingredients, at the right temperature, is the secret to success.

• All-Purpose Flour: This is the main structure-builder, giving the cookies their sturdy yet tender frame.
• Baking Powder: A little bit provides just the right amount of lift, so the cookies aren’t dense.
• Salt: Never skip this; it balances the sweetness and makes the buttery flavor pop.
• Unsalted Butter: The star of the show, responsible for that rich, melt-in-your-mouth quality and crisp edges.
• Granulated Sugar: It sweetens the deal, of course, but also helps create a slightly crisp exterior when creamed with butter.
• Egg: This is the binder, holding everything together and adding to the soft, cake-like texture.
• Pure Vanilla Extract: The classic flavor we all know and love, providing a warm, aromatic base.
• Almond Extract (optional): This is the secret weapon, adding a layer of complex, bakery-style flavor that’s absolutely irresistible.

Why This Recipe Works So Well

This isn’t just another sugar cookie; it’s a carefully crafted formula designed for both taste and function.

The dough is resilient enough for sharp cookie-cutter shapes but bakes up into a treat that’s anything but tough.

You get a cookie with slightly crisp edges that give way to a thick, wonderfully soft center.

It’s the ideal blank canvas, with a flat surface that’s practically begging for a layer of colorful icing and sprinkles.

How to make The Best Sugar Cookies?

The process is straightforward, but a few key techniques make all the difference in the world.

Follow these steps closely, and you’ll be rewarded with the best sugar cookies of your life.

Step 1- Combine the Dry Ingredients

Start by whisking your flour, baking powder, and salt together in a medium bowl.

This isn’t just mixing; it’s ensuring the leavening and salt are evenly distributed throughout the flour for a consistent bake.

Step 2- Cream the Butter and Sugar

In a separate, larger bowl, beat the room-temperature butter and granulated sugar together on high speed.

You’re looking for a mixture that is light, pale in color, and perfectly creamy, which should take a good 2-3 minutes.

Step 3- Add the Wet Ingredients

Beat in the egg, vanilla, and that magical optional almond extract until everything is fully combined.

Remember to scrape down the sides of the bowl with a spatula; you want to catch every last bit.

Step 4- Bring the Dough Together

With your mixer on low, gradually add the dry ingredients to the wet ingredients.

Mix only until the flour disappears, then stop; overmixing at this stage can lead to tough cookies.

Step 5- Divide and Roll the Dough

Divide your soft dough in half, this makes it much more manageable.

Place each half on a lightly floured parchment paper and roll it out to a consistent 1/4-inch thickness.

Step 6- The Crucial Chill

This is the most important step for cookies that hold their shape.

Stack the rolled-out dough pieces, still on their parchment, cover them tightly, and refrigerate for at least 2 hours.

Step 7- Cut into Shapes

Once the dough is firm, take one piece out and use your favorite cookie cutters to stamp out shapes.

Don’t throw away the scraps; just gather them, reroll, and cut out more cookies until the dough is gone.

Step 8- Bake and Cool

Bake the cookies on parchment-lined sheets for 11-12 minutes, until the edges are just set.

Let them cool on the baking sheet for 5 minutes before moving them to a rack to cool completely.

Step 9- Decorate!

Now for the fun part. Once the cookies are fully cool, decorate them with your chosen icing.

This is where you can let your creativity run wild with colors, designs, and all the sprinkles.

Choosing Your Perfect Icing

Not all icings are created equal, and the one you choose depends on the look and feel you’re going for.

Each option has its own strengths, from professional-looking sharp edges to a simple, homey spread.

• Royal Icing: This is the go-to for detailed decorating. It dries to a smooth, hard finish, perfect for intricate piping and designs.
• Easy Glaze Icing: Fantastic for beginners, this icing is simply stirred together and dries to a sweet, slightly soft shell.
• Cookie Buttercream: If you prefer a creamy, fluffy frosting, this is your choice. It’s soft, spreadable, and wonderfully rich.

Tips

A few small pieces of advice can transform your cookie-baking experience from good to great.

These are the little nuggets of wisdom learned from making this recipe thousands of times.

• Roll your dough directly on parchment paper for easy transfer to the refrigerator.
• Keep your work surface, rolling pin, and hands lightly floured to prevent the dough from sticking.
• For the best flavor, don’t be shy with the almond extract; it truly makes the cookie taste professional.
• If your dough feels too soft after mixing, don’t panic. Just add one more tablespoon of flour.
• Always wait for the cookies to cool completely before you start decorating with icing.

Storing and Freezing for Later

These cookies keep wonderfully, so you can make them ahead of time for any event.

Proper storage ensures they stay soft and delicious for days, or even months.

Once decorated and the icing has set, store the cookies in an airtight container at room temperature.

They will stay perfectly soft and tasty for up to 5 days, making them a fantastic make-ahead treat.

You can also freeze the baked cookies for up to 3 months.

Just layer them between sheets of parchment paper in a freezer-safe container to protect your beautiful decorations.

Even the dough itself can be frozen. Simply flatten it into discs, wrap them tightly, and freeze.

When a cookie craving strikes, just thaw the dough in the fridge overnight and you’re ready to bake.