Best Sugar Cookie Recipe EVER

I love soft cut out sugar cookies because they blend rich butter and just the right amount of sweetness. The dough holds its shape perfectly while skipping the chilling step, which means less waiting and more fun. Every bite offers tender edges and a light crisp that makes this recipe an instant favorite for me.

I love making these sugar cookies because they always turn out soft, yet keep a perfect shape each time I bake them. My recipe uses ingredients I trust like 1 cup unsalted butter and 1 cup granulated sugar along with 1 large egg and 1 teaspoon vanilla extract which gives it a rich taste.

I mix in 2 3/4 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt to balance the sweetness with a hint of savory flavor. I think what makes these cookies awesome is that the dough doesn’t need to be chilled before cutting out, so the edges come out crisp every time.

Its simplicity and consistency reminds me a bit of my favorite holiday treats from Xmas Cookies to something that might fit a Torte Cupcake vibe. I like how it brings a nostalgic feel like a Cookie Monster bingeing on a Kek Lapis treat, and that’s why this truly is the best sugar cookie recipe.

Why I Like this Recipe

I really love this recipe and here’s why:

1. I love that the dough doesn’t need to be chilled before baking. It saves me so much time and lets me whip up cookies on a whim.
2. I like that the cookies keep their shape. When i use my favorite cookie cutters, the shapes stay neat and don’t get all messy in the oven.
3. I appreciate how the edges come out perfect every time. The slight golden touch on the sides makes them extra delicious.
4. I love how easy it is to follow the steps. Even on a busy day, i can just roll out the dough, cut out shapes, and pop them in the oven with almost no fuss.

Ingredients

Ingredient Quantities

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

How to Make this

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

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

3. Crack in the egg and stir in the vanilla extract until everything is well combined.

4. In another bowl, whisk together all the flour, baking powder, and salt.

5. Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t over mix the dough cause it can get tough.

6. If the dough feels too sticky, you can add a tiny bit more flour, but it’s not necessary to chill before baking.

7. Roll out your dough on a lightly floured surface until it’s about 1/4 inch thick.

8. Use your favorite cookie cutters to cut out shapes and then carefully transfer them onto the prepared baking sheet.

9. Arrange the cookies so they have a little room to spread and bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn a light golden color.

10. Remove the cookies from the oven, let them cool on the sheet for about 5 minutes, then transfer them to a cooling rack completely before enjoying!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet and parchment paper
3. Large mixing bowl for the butter, sugar, egg and vanilla
4. A second bowl for the dry ingredients (flour, baking powder, salt)
5. Electric mixer or hand whisk to beat the butter and sugar
6. Whisk to blend the dry ingredients
7. Spatula or spoon for stirring and transferring the dough
8. Rolling pin to roll out the dough on a lightly floured surface
9. Cookie cutters for cutting out shapes
10. Cooling rack for letting the cookies cool off completely

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yeah, you can, but just reduce the salt by about 1/4 teaspoon to keep the balance right.
• Q: How do I measure the flour properly?
  A: Fluff up the flour, spoon it into the measuring cup, and level it off with a knife for best results.
• Q: Can I use a different extract like almond instead of vanilla?
  A: Sure thing, but be aware it changes the flavor a bit. Vanilla is traditional for these cookies.
• Q: How long do these cookies last?
  A: If you store them in an airtight container, they should stay fresh for about a week.
• Q: What thickness should I roll out the dough?
  A: Roll the dough out to about 1/4 inch thick so they bake evenly and stay soft.

Best Sugar Cookie Recipe EVER Substitutions and Variations

• Unsalted Butter: You can use salted butter instead but be sure to reduce the additional salt in the recipe.
• Granulated Sugar: Try using light brown sugar if that’s what you have, although it might make the cookies a bit softer and add a hint of molasses flavor.
• Egg: For a vegan twist, use a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) instead of a regular egg.
• Vanilla Extract: If you run out of vanilla extract you can use an equal amount of almond extract, but it will give a slightly nutty flavor.
• All-Purpose Flour: If you’re in need of a gluten-free version, a gluten-free all-purpose blend (make sure it has xanthan gum) works pretty well.

Pro Tips

1. Make sure your butter is really softened so that when you beat it with the sugar, you get a super creamy mix. If its too hard, the cookies might not come out as tender as you want them.

2. Be very careful when you mix the dry ingredients with the wet stuff, cause if you overdo it, the dough can get tough and your cookies might be too chewy instead of soft.

3. When you shape your cookies, try not to handle the dough too much. Just gently roll it out and use your cutters quickly so you keep that perfect texture without overworking the dough.

4. Keep an eye on the cookies as they bake. Even an extra minute or two in the oven can make a big difference in how soft or crunchy they come out, so it’s worth checking around the 8-minute mark.