Our Favorite Sugar Cookies

Make Better Sugar Cookies with Our Favorite Recipe

A quick web search reveals over 12 million results for sugar cookie recipes—but which one is the right one? You could spend a lifetime trying all the recipes out there, or you could try our favorite sugar cookie recipe, which yields delicious, tender cookies every time.

We love this recipe for a couple of reasons. You can use the dough for cut-out cookies, or you can simply press spheres flat with the tines of a fork. It’s flavorful enough to serve for a formal occasion yet still strong enough to survive a trip to school in a lunchbox. Perhaps best of all, these sugar cookies are buttery and soft with a crisp, lacey edge. They hold their shape in the oven, store and freeze well, and are excellent as ice cream sandwiches.

This recipe is versatile, too: add vanilla extract for a comforting, familiar flavor, or jazz up the recipe with bitter almond oil or a pinch of cracked peppercorns. However you decide to flavor your cookies, just remember to follow our best practices for tender, delicious cookies—and be sure not to eat them all at once.

We love how easy it is to make these cookies. The only thing you need to be careful of is baking time—this recipe cooks faster than many other recipes. Set your timer for 6 minutes, check the dough, and continue watching until they have perfect gold-tinged edges. As soon as they are cool, make some royal icing and unleash your cookie decorating creativity!

Easy Sugar Cookies

½ cup butter

1 cup white sugar

1 egg, well beaten

1 tablespoon milk

½ teaspoon vanilla extract

1 ½ cups flour

¼ teaspoon salt

1 teaspoon baking powder

In the bowl of a stand mixer, combine butter and sugar until smooth and creamy. Add egg, milk, and vanilla and mix together. In a separate bowl, blend flour, salt, and baking powder. Pause the mixer and add all of the flour mixture at once; mix on low speed until dough just comes together. Refrigerate for 15 minutes.

Preheat the oven to 375o F and line a pan with parchment paper. Prepare a lightly floured surface and roll dough out to 1/8 inch thick. Cut into shapes and transfer to lined pan, leaving at least an inch of space between cookies. (Alternatively, roll dough into walnut sized balls and press flat with the bottom of a juice glass or two forks.)

Bake cookies for 6-8 minutes, checking frequently. As soon as the edges are a pale gold, remove from the oven; transfer immediately to a cooling rack or they will continue to cook on the pan. Do not overbake, or cookies will become bitter. Freeze or store, covered, at room temperature. 

Do you know anyone else searching for a great sugar cookie recipe? Just starting their baking journey and in need of a little guidance? Feel free to share this post—and your own thoughts about it—on your favorite social media channel. Thanks, and happy baking!

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