The BEST Sugar Cookies (like Ever) Recipe

I couldn’t resist trying my hand at these Cutout Sugar Cookies. The process turns fun as I roll out a fragrant dough that rests before slicing into playful shapes. With an irresistible texture that marries crisp edges with a gooey center, every bite takes me back to delightful memories of a home kitchen filled with laughter.

I’ve been on a quest to perfect the ultimate sugar cookie recipe and I’ve finally nailed it. These cookies are chewy, dense, with a crispy edge and a gooey center that totally changes the game.

I mixed together 2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, a bit of 1/4 teaspoon baking powder and salt before creaming 1 cup unsalted butter with 1 1/2 cups granulated sugar. Then I tossed in 1 large egg plus an extra yolk along with 2 teaspoons vanilla extract to bring all the flavors together.

I remember experimenting with various recipes from some classic homemade and even Christmas baking recipes that reminded me of the best sugar cookies I’ve ever had from Broma Bakery. If you’ve ever wanted to make a batch of cutout sugar cookies that feel like a treat yet come in a lean 100-calories package, this one is definitely worth a try.

Enjoy the process and be ready for a sweet surprise!

Why I Like this Recipe

I like this recipe because it always gives me that perfect combo of a chewy center and crispy edges that reminds me of the best homemade cookies Ive ever had.

I also love how simple it is to make; the ingredients are pretty standard and the directions are easy to follow even if I mess up sometimes.

Another thing is that I enjoy rolling it out and cutting fun shapes with my favorite cookie cutters which makes every batch feel special.

Finally, the buttery, sugary flavor just takes me back to afternoons spent baking with my family and creates memories every time I make it.

Ingredients

Here are some key ingredients and what they bring to the cookies:

These ingredients each play a role in making the cookies tasty and fun to bake.

Check out how they contribute:

• All-purpose flour supplies carbohydrates for energy and structure; it’s kinda the backbone of the cookies.
• Unsalted butter adds rich flavor and moisture; its fat makes everything taste more tender.
• Granulated sugar sweetens the cookies while providing quick energy but isnt exactly healthy in excess.
• Eggs deliver protein and help bind ingredients; they make the dough hold together better.
• Vanilla extract provides aromatic flavor and warmth, enhancing cookie aroma with a subtle depth.

Ingredient Quantities

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

How to Make this

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

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

3. In a large bowl, cream together 1 cup of unsalted butter (softened) and 1 1/2 cups granulated sugar until the mixture is light and fluffy.

4. Beat in 1 large egg and 1 egg yolk along with 2 teaspoons of vanilla extract until everything is well mixed.

5. Slowly add the dry ingredients to the butter and sugar mixture, stirring just until the dough comes together.

6. Let the dough chill in the refrigerator for about an hour to make it easier to roll out.

7. On a lightly floured surface, roll the dough out to about 1/4-inch thick.

8. Use your favorite cookie cutters to cut shapes from the dough and place them onto the prepared baking sheets.

9. Bake the cookies in the preheated oven for 8-10 minutes until the edges start to turn a light golden color.

10. Remove the cookies from the oven, let them rest on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Equipment Needed

1. Preheated oven (set to 350°F)
2. Baking sheets
3. Parchment paper
4. Medium bowl and whisk
5. Large bowl
6. Electric mixer (or hand mixer)
7. Measuring cups and spoons
8. Spatula
9. Refrigerator
10. Rolling pin
11. Lightly floured surface
12. Cookie cutters
13. Wire cooling rack
14. Oven mitts

FAQ

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

• For 2 3/4 cups all-purpose flour, you can use a gluten-free all-purpose blend or swap up to half with whole wheat pastry flour. Just note that you might need a bit extra liquid to get the right dough consistency.
• If you run out of unsalted butter, you can use salted butter instead – just reduce the added salt in the recipe by about 1/8 teaspoon to balance out the saltiness.
• You can replace 1 1/2 cups of granulated sugar with light brown sugar for a deeper flavor and a softer texture. It might slightly change the look, but it tastes great.
• When it comes to the egg plus egg yolk, using 1/4 cup of unsweetened applesauce per egg works fine if you need an egg substitute. Your cookies could turn out a bit more moist though.
• If you dont have vanilla extract on hand, try using almond extract instead. Since its stronger, use only half the amount called for.

Pro Tips

1. Be sure your butter is soft enough but not melted coz if it’s too soft it can mess up the dough texture
2. When you stir in the dry ingredients, mix just until you see no more flour lumps, overmixing can make your cookies tough
3. Let the dough chill for at least an hour, really doing this helps the flavors to develop and makes it a lot easier to roll out
4. Dust your cookie cutters and the surface lightly with flour so the dough doesnt stick and you can get clean shapes every time