Qualifications to become the best sugar cookie ever; needs to taste perfect, hold its beautiful figure when baked, and have a soft consistency but definitely not gooey.
This recipe… check, check, and check!
Not kidding! I have tried so, so, SO many different sugar cookie recipes and this by far is the best!
Originally I stumbled upon the starter recipe over at Make Bake Celebrate. Which by the way, is a super cute blog that you might be interested in checking out! I made a few adjustments to cater to my tastes.
Once you try these out, I think you will agree that this is the best sugar cookie recipe you have ever tried!
Not to mention how easy they are to make!
How to Make the BEST Sugar Cookies Ever!
To start off, you need to cream together your butter and sugar. Keep that mixer going until you have a beautiful light mixture.
Add in your eggs, almond extract and vanilla. (If you’re not an almond extract lover then just double the vanilla and leave it out) Mix super well then scrape bowl to make sure every little bit of sugar and butter are incorporated.
Now add in your flower, baking powder, and salt. Slowly combine until completely mixed. Try not to over mix by stopping the mixer right after it looks combined.
Form your dough into a ball, wrap in plastic wrap and put in your fridge to chill for about 30 minutes. Just long enough to get that dough nice and firm. You can even let the dough chill over night! You will just want to pull it out a little while (30 minutes or so) before your ready to work with it.
Roll out your dough (1/4 to ½ inch thick is best), pick your favorite cookie cutter shapes, start cutting.
I am a parchment paper believer. All things baked should be baked on parchment paper in my opinion! Works perfect every time. So, line your cookie sheet with parchment paper and place the cutouts on the paper. Bake at 350 degrees for 8-10 minutes.
In our house, we like to have the bottom of the cookies a little crisp. So I bake these just until I start to see signs of the bottom edges turning light brown.
Let these beauties cool completely before frosting. Unless… you want to glaze them! That would probably be a good option!
This frosting recipe is just as easy as the cookies! Start by creaming your butter in your mixer, all by itself.
Now add in the powdered sugar. It’s going to look really dry. Scrap down the sides of the bowl.
Add the vanilla and one tablespoon of milk at a time. I think the best consistency of frosting is all up to the baker. I like mine right between stiff and soft peaks. For cookies at least. Add more milk one tablespoon at a time until you get what you want. Easy peezy!
This frosting can also be kept in the fridge over night. Just remember to leave it out for about 30 minutes before you want to start frosting.
You have to try this one out! Sugar cookies have to be the most fun of all cookies! Everyone loves them and they can be catered to any occasion. I would love to see how you decide to shape and decorate yours! Lets keep in touch! Find me @penniesintopearls on Facebook and Instagram!
- 1 cup butter
- 1 cup sugar
- 1 egg
- ½ tsp vanilla extract
- ½ tsp almond extract
- 3 cups flour
- 1 tsp baking powder
- ½ tsp salt
- Cream together butter and sugar until mixture turns light and airy.
- Add egg, vanilla, and almond extract. Combine well.
- Add flour, baking powder, and salt. Mix slowly just until combined. Don’t over mix.
- Form dough into a ball.
- Wrap dough ball in plastic wrap and chill for 30 minutes.
- Bake at 350 degrees for 8-10 minutes.
- Baking time depends on how crispy you like the outside of your cookie. I like mine a little crisp on the edges and ended up baking this batch for 10 minutes.
- ½ cup butter
- 3 cups powdered sugar
- 1 tsp vanilla
- 2-4 tbs milk or heavy cream
- Cream butter until smooth.
- Scrap bowl and add powdered sugar.
- Mix slowly until butter is combined. Mixture will be dry.
- Add vanilla and 2 tablespoons of milk.