Best Sugar Cookie Recipe EVER

I adore these sugar cookies because they offer a perfect blend of buttery richness and light, crisp edges. The dough comes together effortlessly and bakes into a comforting, nostalgic treat that reminds me of simpler times. Its sweet, sugary coating elevates every bite into an utterly irresistible, truly memorable delight.

I love coming up with recipes that are both delicious and straightforward. This Best Sugar Cookie Recipe EVER is one that I think you’ll adore.

It uses 2 3/4 cups of all-purpose flour, along with just the right amount of baking powder, baking soda and salt to create a wonderfully balanced dough. I like that it incorporates 3/4 cup unsalted butter and 1 cup of granulated sugar, making every bite rich yet satisfying.

Adding a large egg at room temperature, 1/2 teaspoon vanilla extract and even a touch of almond extract really packs loads of flavor. Unlike other recipes, you dont have to chill the dough before rolling it out, making this the easiest cookie recipe I have ever shared.

Its perfect for busy days and a hit during the Christmas season thanks to its healthy twist for even toddler-approved treats. I appreciate that its a great blend of taste and nutritional awareness.

Enjoy baking!

Why I Like this Recipe

I absolutely love this recipe because it’s super simple and quick to make. First off, I don’t even have to spend extra time chilling the dough—which is a huge plus for me when I’m in a rush. It’s really convenient and helps me enjoy baking without feeling stressed.

Another thing I really like is that each cookie comes out with a perfect, sugary crunch. I mean, who doesn’t love that extra bit of sweetness? The extra granulated sugar on the outside gives the cookies a satisfying texture and taste that makes every bite special.

I also appreciate how the recipe uses common ingredients that I always have in my pantry. It makes the whole process feel pretty accessible and not overwhelming—everything from the flour to the vanilla extract is straightforward, so I never feel lost in the kitchen.

And honestly, the little option to add almond extract is a cool trick because it lets me customize the flavor just a bit. That optional twist makes the recipe feel more personal, like I’m putting in my own touch.

In summary, I like this recipe because its simplicity, fantastic texture, easy-to-find ingredients, and customizable flavor options all come together to create a truly enjoyable baking experience.

Ingredients

• All-purpose flour offers carbohydrates that build cookie structure and texture.
• Baking powder and soda release gases to help cookies rise and become fluffy.
• Salt boosts all the flavors ensuring sweetness and richness balance with every bite.
• Unsalted butter adds rich fat, moisture, and tenderness to each delectable cookie.
• Granulated sugar sweetens cookies and creates a slightly crisp edge when baked.
• Egg brings protein and moisture, binding ingredients together for a perfect texture.
• Vanilla extract infuses our dough with warm, aromatic flavor nuances that pop.
• Optional almond extract offers a subtle nutty twist and amplifies the cookie taste.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg at room temperature
• 1/2 teaspoon vanilla extract
• Optional: 1/4 teaspoon almond extract
• Extra granulated sugar for rolling

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

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

3. In a separate big bowl, cream 3/4 cup unsalted butter (softened) with 1 cup granulated sugar until light and fluffy.

4. Beat in 1 large egg at room temperature along with 1/2 teaspoon vanilla extract; if you like, add 1/4 teaspoon almond extract for extra flavor.

5. Gradually mix in the dry ingredients to the butter-sugar mixture until well combined, but don’t overmix or your cookies might turn out tough.

6. Scoop out rounded tablespoon portions of dough and roll them between your palms to form balls.

7. Roll each dough ball in extra granulated sugar to get a nice sugary coating.

8. Place the dough balls about 2 inches apart on your lined baking sheet.

9. Bake for about 8-10 minutes, or until the edges start to turn lightly golden (each oven is different, so keep an eye on them).

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely; enjoy your best sugar cookies ever!

Equipment Needed

1. Oven – for baking the cookies
2. Baking sheet lined with parchment paper – to place the dough balls
3. Two mixing bowls – one for dry ingredients and one for wet ingredients
4. Sifter – to sift the flour, baking powder, baking soda, and salt
5. Electric mixer – to cream the butter and sugar together
6. Measuring cups and spoons – for all the ingredients
7. Spatula – to mix the dough properly
8. Tablespoon scoop or regular spoon – to portion the dough into balls
9. Wire cooling rack – to cool the cookies after baking

FAQ

• Q: Can I use salted butter instead of unsalted?
  A: Yes you can but you might need to cut back a bit on the salt to avoid the cookies being too salty.
• Q: Do I need to chill the dough before baking?
  A: It really helps! Chill the dough for about 30 minutes so the cookies hold their shape better when baking.
• Q: What if I dont have almond extract?
  A: No worries at all, the almond extract is optional so you can just leave it out if you dont have it.
• Q: How do I know when my cookies are done?
  A: Look for the edges turning a light brown color while the center still looks kinda soft. They will firm up as they cool.
• Q: Can I freeze the cookie dough?
  A: Yes definitely! You can freeze the dough balls for up to 3 months and just bake them straight from the freezer when needed.
• Q: Why are my cookies sometimes too thin?
  A: If your cookies turn out too thin, try rolling the dough a little thicker or chilling it for a longer time to help them hold their shape better.

Best Sugar Cookie Recipe EVER Substitutions and Variations

• All-purpose flour: You can swap it with a gluten-free flour blend, but the cookies might come out a bit different in texture.
• Unsalted butter: Try margarine or vegetable shortening, though the taste may change a little.
• Granulated sugar: You might use coconut sugar if you want a slightly earthier flavor and a darker cookie.
• Large egg: Use 1/4 cup unsweetened applesauce as a substitute when you’re in a pinch.
• Baking powder: If you dont have any, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar instead.

Pro Tips

1. Make Sure Your Butter is Soft – it really makes a difference. If its too hard then when you cream it with the sugar, you won’t get that light, fluffy texture which is key. Also, letting your egg come to room temperature helps it mix better so you dont end up with pockets of unmixed dough.

2. Don’t Overmix the Dough – After you add the dry ingredients, mix it just enough so everything comes together. Overmixing can cause the cookies to be too dense or even cheat dry, and trust me you wanna avoid heavy cookies.

3. Roll the Dough Evenly – When shaping the dough into balls, try to keep them about the same size. It ensures that they all bake evenly without some getting burnt while others might still be a bit doughy in the middle.

4. Watch the Oven Closely – Ovens can be super unpredictable. Start checking your cookies right around the 8-minute mark to see if the edges are set and turning golden. It might sound a bit early, but it’s better than ending up with overbaked cookies.