The search for the perfect Sugar Cookies recipe is over. If you've ever felt the frustration of spending time chilling, rolling, and cutting dough, only to watch your beautiful shapes melt into unrecognizable blobs in the oven, you are in the right place. This recipe is your new secret weapon. It’s the cornerstone of our Desserts Cookies collection because it’s not just delicious—it’s incredibly reliable.
This is the best homemade sugar cookie recipe because it guarantees sharp edges and a perfect canvas for decorating, whether you're using a simple buttercream or intricate royal icing. Get ready to bake with confidence!
Why This Is the Best Sugar Cookie Recipe Cutout
This isn't just another recipe; it's a method designed for success. Here's why you'll love these foolproof sugar cookies:
- No-Spread Formula: The precise ingredient ratios and chilling method ensure your cookies hold their shape perfectly during baking. Say goodbye to puffy, spread-out cookies!
- Perfect Texture: We’ve balanced the ingredients to create a cookie that's dense and chewy in the center with delightfully crisp edges. It’s sturdy enough for decorating but tender enough to melt in your mouth.
- Bakery-Quality Flavor: A secret combination of extracts gives these cookies a rich, complex flavor that tastes like they came from a professional bakeshop.
- Incredibly Versatile: This is the ultimate best cookie recipe for decorating. Use your favorite cookie cutters for any holiday or occasion, sprinkle with colored sugar before baking, or enjoy them plain.
Ingredients Needed
Gather these simple pantry staples to get started. The magic is in the method, not in complicated ingredients. Remember to bring your butter and egg to room temperature for the best results!
- Unsalted Butter: 1/2 cup (1 stick), softened to room temperature.
- Granulated Sugar: 1 cup.
- Large Egg: 1, at room temperature.
- Vanilla Extract: 1 1/2 teaspoons of pure vanilla extract.
- Almond Extract: 1/4 teaspoon. This is our secret ingredient for incredible depth of flavor!
- All-Purpose Flour: 1 3/4 cups.
- Salt: 1/2 teaspoon.
How to Make the Best Sugar Cookies: Step-by-Step
Follow these instructions carefully for perfect cutout cookies every time. The key is to avoid incorporating too much air and to chill the dough properly.
Step 1: Combine Butter and Sugar
In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the room temperature butter and granulated sugar on medium speed for about 45 seconds. You want the mixture to be just combined, not light and fluffy. Over-creaming adds too much air, which can cause cookies to spread.
Step 2: Add Wet Ingredients
Add the room-temperature egg, vanilla extract, and almond extract. Mix on medium speed for about 1 minute, until everything is well incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure no buttery bits are left behind.
Step 3: Mix in the Dry Ingredients
Add the all-purpose flour and salt to the bowl. Mix on low speed until the flour is just combined and no dry streaks remain. Be careful not to overmix the dough, as this can result in tough cookies.
Step 4: Shape and Chill the Dough (The Most Important Step!)
Turn the dough out onto a piece of plastic wrap. Gently form it into a flat disk, about 1-inch thick. Wrapping it tightly, refrigerate for at least one hour, or up to 24 hours. Chilling the dough is essential for preventing spread and allowing the flavors to meld.
Step 5: Roll and Cut Your Cookies
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Lightly flour a clean work surface and your rolling pin. Unwrap the chilled dough and roll it out to an even 1/4-inch thickness. Cut out your desired shapes using your favorite cookie cutters, dipping the cutter in flour between cuts to prevent sticking. Carefully transfer the shapes to your prepared baking sheets.
Step 6: Bake to Perfection
Bake for 8 to 12 minutes. The exact time will depend on the size of your cookies. You'll know they're done when the edges are just beginning to turn a light golden brown, but the centers still look soft. For chewy centers, it's better to slightly underbake them. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Decorating Cookie Recipe
Unlock bakery-level results with these professional tips.
The Secret to No-Spread Cookies
Spreading is the number one enemy of cutout cookies. Besides not over-creaming your butter and chilling the dough, here's another trick: if your kitchen is warm or you're using intricate cutters, place the baking sheet of cut-out cookies into the freezer for 10-15 minutes before baking. This extra chill ensures the butter is rock-solid when it hits the oven's heat, guaranteeing super-sharp edges.
Achieving That "Something Special" Flavor
The hint of almond extract is what elevates these cookies from good to unforgettable. It doesn't make them taste like almonds; instead, it rounds out and deepens the vanilla, creating a richer, more complex flavor profile that will have everyone asking for your recipe.
Storing Dough and Baked Cookies
- Dough: The sugar cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, let it thaw in the refrigerator overnight before rolling.
- Baked Cookies: Store undecorated cookies in an airtight container at room temperature for up to a week. Once decorated, let the icing set completely before storing.
The Best Cutout Sugar Cookies
Yields: 20 medium cookies | Prep time: 15 minutes | Chill time: 1 hour | Cook time: 10 minutes
This recipe produces wonderfully dense and chewy sugar cookies with crisp edges that hold their shape perfectly, making them the ideal canvas for all your decorating projects.
Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt
Instructions:
- In a stand mixer, beat the butter and sugar until just combined, about 45 seconds. Do not over-cream.
- Add the egg, vanilla, and almond extract and mix for 1 minute until incorporated. Scrape down the bowl.
- Add the flour and salt, mixing on low speed until just combined.
- Form the dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a floured surface, roll the chilled dough to 1/4-inch thickness. Cut out shapes and place them on the prepared baking sheets.
- Bake for 8-12 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely before decorating.
Perfect No-Spread Sugar Cookies for Decorating
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Combine the room temperature butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until just combined, about 45 seconds, ensuring not to over-aerate the mixture.
- Add the room temperature large egg, vanilla extract, and almond extract to the butter mixture. Beat for another minute until everything is well incorporated.
- Scrape down the sides of the mixer bowl with a spatula. Add the all-purpose flour and salt, then mix on low until the dough comes together and no dry streaks of flour are visible.
- Form the cookie dough into a flat, oval-shaped disk and wrap it tightly in plastic wrap. Refrigerate the dough for at least one hour, or overnight, to allow it to chill and firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking.
- Lightly flour a clean work surface and your rolling pin. Roll out the chilled cookie dough to an even thickness of approximately 1/4 inch.
- Cut out your desired shapes using cookie cutters, dipping the cutter in flour occasionally to prevent sticking. Carefully transfer the cut-out cookies to the prepared baking sheets.
- Bake for 8 to 12 minutes, depending on cookie size, or until the edges are lightly golden brown while the centers remain soft. Smaller cookies will need closer to 8 minutes, while larger ones may take up to 12.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before decorating or storing.
Equipment
- Stand Mixer
- Baking Sheets
- Rolling Pin
- Cookie Cutters
