featured 179

Perfect Sugar Cookie Recipe for Soft, Chewy Cookies

Mom and children decorating cookies.

Are you searching for a reliable sugar cookie recipe that holds its shape after cutting and baking? Craving that classic, old-fashioned sweetness and a glaze that dries firm and complements the cookie? This trusted recipe from Karen’s Cookies delivers on all of it. After years of testing, we discovered a formula that produces consistent, sturdy cookies ideal for cutters and detailed decorating. We use it for every holiday and for event favors, and it reliably yields even, flavorful cookies that are perfect for decorating or gifting.

Ingredients to make sugar cookies on a wooden cutting board.

Butter in a stand mixer bowl.
Butter and sugar in a stand mixer bowl.
Butter and sugar mixture mixed with two raw eggs on top in a stand mixer bowl.
Butter, sugar, and egg mixture with flour on top in a stand mixer bowl.
Sugar cookie dough mixture in a stand mixer bowl.
Sugar cookie dough rolled into a ball on top of plastic wrap on a cutting board.
Sugar cookie dough wrapped in plastic wrap on a cutting board.
Sugar cookie dough rolled out into a thin layer on a wooden cutting board with heart shaped cutouts.

Best Sugar Cookie

By
Melissa Johnson
Sugar cookie dough rolled out into a thin layer on a wooden cutting board with heart shaped cutouts.
Pin
Print

Ingredients

  • 1
    cup
    unsalted butter, softened
  • 1
    cup
    superfine sugar, or granulated sugar processed in a blender or food processor for 30 seconds
  • 1/2
    tsp
    salt
  • 1
    large egg
  • 1
    large
    egg yolk
  • 2
    tsp
    vanilla extract
  • ½
    tsp
    almond extract (optional)
  • 2 1/2
    cups
    all-purpose flour

Instructions

  • Cream the butter, sugar, and salt until the mixture is light and fluffy, about 3 minutes on medium speed with a mixer.
  • Add the egg yolk and beat well, then add the whole egg and vanilla and mix until combined.
  • Add the flour and beat at low speed just until the flour is incorporated; avoid overmixing.
  • Divide the dough into halves or thirds, wrap each portion in plastic wrap, and refrigerate for at least one hour or up to two days.
  • Preheat the oven to 375°F (190°C). Lightly flour your work surface and rolling pin. Roll the dough to about 1/4 inch thick, adding a bit of flour as needed to prevent sticking.
  • Cut into desired shapes and place the cookies on parchment-lined or silicone-lined baking sheets. Bake until the surface looks dry and the edges are just turning light golden brown, about 10 minutes depending on cookie size.
  • Transfer the cookies to a cooling rack and cool completely before decorating.




Tried this recipe?
Mention @bestfriendsforfrosting or tag #bestfriendsforfrosting when you share your cookies.