Sugar Cookie Recipe Best Ever

We’ve got a theme going on this week… Called The Best. I’m sharing tried-and-true recipes I’ve made dozens (even hundreds) of times, because I’ve never tasted anything better. On Monday, I posted the absolute best yeast roll recipe I’ve ever made, and today, I’m sharing The Greatest Sugar Cookie Recipe Ever. Learn How To Make The BEST Sugar Cookies With This Fun & Easy Soft Sugar Cookie Recipe! The Best Sugar Cookie Recipe is ultra-light, ever so crispy around the edges, glistening with sugar crystals, and packed with a sweet vanilla-wheat flavor. These cookies put all other sugar cookies to shame. Friends, this is the end-all of sugar cookie recipes. Better than your mom’s. Better than your grandma’s, may she rest in peace. Better than that fancy bakery down the street. And sure as heck, better than any grocery store sugar cookies you’ve ever tasted.

Soft Sugar Cookies

There’s something spectacular about a simple, yet perfect, soft sugar cookie. Today I’m going to show you how to make sugar cookies that will make your head spin. I bake “The Best Sugar Cookie Recipe” for holidays and parties regularly, and have used this recipe as a base for all sorts of sugar cookie variations. I’ve been asked for The Greatest Sugar Cookie Recipe more times than I can count, always with a statement like, “These are just sugar cookies, right? OMGeeeeee. I’ve got to have the recipe.” I found the base recipe, at least two decades ago, in an old version of Cook’s Illustrated’s Best Recipe Cookbook. Over the years, I’ve tweaked it just a tad, so that now I have the absolute best soft sugar cookie recipe around. Interested?

All-Purpose Flour – measured and then sifted into a bowl Baking Powder – the main raising ingredient Fine Sea Salt – or table salt Unsalted Butter Granulated Sugar – for both the cookie dough and extra for rolling the dough balls in Large Eggs Pure Vanilla Extract – for depth of flavor

Instructions

Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper (or a silicone mat). In a medium bowl, mix the flour, baking powder, and salt. Place the softened butter and sugar in the large bowl of your electric mixer (stand mixer). Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don’t skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Pour some extra sugar into a bowl to coat the cookies. Scoop the sugar cookie dough out with a cookie scoop and roll it into 1-inch balls. The dough should be soft and delicate – don’t over-handle. Shake each ball in the sugar bowl to coat, then place them on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets before decorating with the glaze.

How To Make The Best Sugar Cookies

Perfect sugar cookies should always have equal parts butter and sugar. The butter and sugar should be creamed together (beat on high) until the butter is lighter in color and ultra fluffy. You should be able to tell that the sugar crystals have broken down into the butter, because the mixture will no longer look granular. This usually takes several minutes to achieve. For extra light and delicate sugar cookies, sift your dry ingredients. Measure first, then sift. You need to use a generous amount of good-quality sea salt and pure vanilla extract to bring out the best flavor in the cookies. Do not over-beat the cookie dough. Think gentle thoughts. Roll the dough into balls, coat in extra sugar, and press the tops flat with the bottom of a drinking glass. This creates a crispy glistening exterior and a uniform shape. Do not over-bake. The moment the edges look remotely golden, take the cookies out of the oven and cool.

That’s pretty much it!

Please note: Our Soft Sugar Cookie Recipe is not a roll-out recipe for cookie cutters. It’s just too darn delicate for that. If you’re looking for a roll-and-cut cookie recipe, use this one. The extra egg yolk and flour make the cookies slightly sturdier, so they can handle the abuse. However, these sugar cookies are marvelous with glaze and sprinkles. BOURBON ICING: Once the cookies are cool, whisk 1 tablespoon of heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon together. Then whisk in 1 cup powdered sugar until smooth. Dip the face of each cookie into the glaze. Allow the excess to drip off, then place them back on the parchment paper to dry.

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Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, vitamin, fiber, and calcium percentages. Make sure to share this recipe on Facebook, Instagram, and Pinterest. Share This Recipe With Friends!

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