It took me way too long to find a Sugar Cookie recipe that I am absolutely in love with. These cookies are buttery, soft & fluffy, with the perfect amount of sweetness. They don’t need to hide behind any frosting, but frosting lovers unite! I load these babies up with frosting (but you don’t have to if that’s not your jam).
Every single Sugar Cookie recipe that I tested before came out dry, more like biscuits than cookies. This was likely because the recipe called for too much flour or the baking temperature was wrong. I tested & tested this recipe. I wanted a softer dough, so there is a little less flour. You can add more flour after the dough has chilled if needed. Unfortunately, that is a very important step in this recipe. I HATE waiting! But it is so imperative. I like to make this dough the night before I need it. It’s a super quick dough to put together, so honestly making it the night before will save you time. If you’re really in a pinch you could put the dough in the freezer for an hour, but I will say, you won’t get exactly the same result.
Friends remember, Sugar Cookies aren’t only for the Holidays! They should be enjoyed all year round. If you need an excuse to eat them, make up a Holiday! For instance, baking without your children day! (Children are great & it’s fun to get into the kitchen with them from time to time, but also this is mama’s creative spot!)
Let’s get to this recipe, shall we?
THE Best Sugar Cookies
1 cup of butter softened (2 sticks)
1 ½ cups of granulated sugar
3 eggs room temperature
1 tsp. vanilla
3 ½ cups of flour
1 tsp. baking soda
1 tsp. salt
- Preheat your over to 350 degrees.
- Mix together flour, salt and baking soda in a large bowl.
- Cream together butter and sugar until light and fluffy. Make sure to scrape down the sides often.
- Add eggs one at a time, mixing and scraping the sides in between.
- Add vanilla.
- Once the dough comes together wrap the ball of dough in plastic wrap or flatten it onto a cookie sheet and place it in the fridge for at least an hour. You can also put the dough in the freezer if you want to only wait an hour.
- Roll out your dough to 1/4 inch on a hard, clean, floured surface.
- Cut into whatever shape your heart desires.
- Bake cookies for 8-10 minutes on nonstick cookie sheet. You could also put parchment paper on your baking sheets if you don’t have nonstick cookie sheets.
- Place on a cooling rack & frost when cool.
- Sometimes the dough can be soft it is isn’t refrigerated long enough. Simply use more flour when you roll them out if needed.
- The cookies may look a little underbaked when they come out. That is perfectly fine! Leave them on the cookie sheet for 2 minutes before removing them to a wire rack. They will continue to cook a little on there.
- Remember if you are making a much smaller cookie (using mini cookie cutters, etc.) you’ll need to change the baking time. I’d cut it in half and start with 4.5 minutes.
I am still working to perfect my frosting recipe! I will post that as soon as I feel it is worth sharing. For now, you can find so many frosting recipes on the internet or you can even just buy frosting at your local grocery store!
I hope they cookies bring you as much joy as they bring me!