Cookie Recipe Sugar! This is the BEST sugar cookie recipe—no chilling the dough, cookies retain their shape when cooked, are soft and tasty, and are ideal for decorating.
Every year, millions of people print In Katrina’s Kitchen’s Best Sugar Cookie Recipe EVER. I’ve been using this recipe for over 25 years and it’s never let me down.
The texture is medium-soft, but if you want a crisp cookie, bake them for a little longer. This is my favorite cookie, and I’ve spent years refining it for friends and family. Cookie Recipe Sugar!
What Makes This the BEST Sugar Cookie Recipe?
- The dough comes together fast using pantry staples.
- It is NOT necessary to chill it.
- The recipe may easily be doubled.
- When cooked, cookies retain their form with slight expansion.
- Cookie dough freezes well. Cookie Recipe Sugar!
Because I prefer to bake a lot of cookies, the recipe I’m providing you creates a considerable amount of dough. Also, to retain a lot of icing, I like to roll and cut my cookies rather thick.
Incorporating the final cup of flour may appear dry and crumbly. Turn the dough out onto the counter and knead it with damp hands and/or extra flour until it is smooth and ready to roll. Cookie Recipe Sugar!
Questions about butter
- The most essential thing to remember is that the butter does not have to be at room temperature. We don’t advocate using rock-hard butter, but instead, let it sit on the counter for 10-15 minutes while you prepare your components.
- If you can easily push your finger into the butter and produce a deep impression, the butter is too soft.
- You should be able to form a little fingerprint with the butter.
- Before creaming the butter with the sugar, chop it into cubes (or just little pats). Cookie Recipe Sugar!
The dough is either sticky or crumbly. What should I do?
- The finished dough comes together well and has a texture similar to Play-Doh. If necessary, wet your hands. Roll the dough out onto a floured surface. Don’t be afraid to add extra flour and integrate it while “kneading” the dough into a smooth ball.
- Forget everything you thought you knew about sugar cookie dough. Do not be afraid to add extra flour as you roll it out. Make use of the leftovers! Continue by incorporating them back into the unused dough. Cookie Recipe Sugar!
Is it possible to refrigerate the dough? I’d want to refrigerate the dough. Is it alright if I make them three days ahead of time?
- You may refrigerate the dough if you need to make it ahead of time. Refrigerate it after carefully wrapping it in plastic wrap.
- Allow the dough to come to room temperature before rolling and cutting it. On the countertop, you may need to apply additional flour. Cookie Recipe Sugar!
The cookies appear underbaked. Can I bake them for a longer period of time?
- I nearly usually recommend taking these cookies out around the 8-9 minute mark for large cookie cutters and the 6-8 minute mark for little cookie cutters. They will continue to bake for a few minutes on the cookie sheet as they cool and harden.
- After about 5 minutes, I move them to a wire rack using a spatula. Cookie Recipe Sugar!
Can I leave out the almond extract?
- You may leave out the almond extract.
- If you don’t have almond extract, use pure vanilla extract in its stead.
- In this cookie, you can add any flavorings you choose. I’ve had wonderful results with peppermint, maple, and lemon. Cookie Recipe Sugar!
How Do I Make Gluten-Free Cookies?
- To create the greatest gluten-free Sugar Cookies, substitute your favorite gluten-free 1:1 flour for the flour.
- For measuring flour, I use King Arthur Flour Measure. Cookie Recipe Sugar!
What is your favorite recipe for Christmas Cookie Frosting?
I’m glad you inquired! I prefer a fluffy, sweet icing. Here’s a recipe for my favorite Christmas Cookie Frosting.
Click here for my Small Batch Royal Icing recipe (which dries smooth and strong and is also great for keeping gingerbread houses together!). Cookie Recipe Sugar!
You might also experiment with our Three Ingredient Chocolate Glaze.
Don’t be fooled by their unassuming appearance: they may appear basic, but they taste delicious.
Who would have believed that such simple cookies could be so delicious? They look great on their own. They don’t require expensive toppings like chocolate chips, fruit jams, or candy sprinkles to be delicious.
Hints and tips
- The use of high-quality ingredients, notably butter and vanilla, is essential for success. Regular butter has more fat than margarine or butter-flavored shortening, so avoid using these replacements.
- The butter is the secret to soft cookies. Always use softened butter rather than melted or cold butter. Remove the butter from the refrigerator 20 minutes before cooking to allow it to soften to room temperature. Cookie Recipe Sugar!
- The mix of baking soda and baking powder is essential for soft and chewy sugar cookies. 1 teaspoon baking soda and 12 teaspoon baking powder is the ideal combination. If you solely use baking powder, you’ll get thick, cake-like cookies. The cookies will be too thin if you simply use baking soda.
- That being stated, you must also ensure that the leavening chemicals are fresh. Expired baking powder and baking soda can result in flat cookies.
- Adding moisture is another method for making sugar cookies chewier. This recipe asks for only white sugar, but you may substitute brown sugar for two teaspoons of white sugar and notice a significant difference. Because brown sugar contains molasses, it has more moisture than white sugar. Cookie Recipe Sugar!
- Do not over-mix the batter, as you would in any cookie recipe. This will result in tough cookies. So, the approach is to just mix the materials until they are incorporated, Cookie Recipe Sugar, Three Ingredient Chocolate Glaze
May You Also Love This!
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- Icecream Recipe Strawberry
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- Icecream Recipe Chocolate
Cookie Recipe Sugar
Soft cut out sugar cookie recipe that holds its shape and does not require chilling prior to baking- beautiful edges every time!
- Preheat the oven to 350 degrees Fahrenheit.
- CREAM butter and sugar in a mixing dish for at least 3 minutes, then BEAT in extracts and egg. (PLEASE NOTE: This recipe contains 1 egg.)
- COMBINE baking powder, salt, and flour in a separate bowl, then add a bit at a time to the wet ingredients.
- IMPORTANT: If the dough appears crumbly, continue mixing for 30 seconds to 1 minute longer. The dough should be pulled away from the mixer’s sides.
- If the dough is still too dry or stiff for your mixer, pour it out onto a countertop surface and flour it as required. Wet your hands and knead the dough hand until it is smooth.
- DO NOT FREEZE THE DOUGH. Divide into manageable portions (2-3), roll out on a floured board, and cut. These cookies should be thicker (closer to 1/4 inch rather than 1/8 inch).
- Bake for 6-8 minutes @ 350°F. Allow cooling until hard enough to transfer to a cooling rack on the cookie sheet.
- Amount Per Serving
- Calories 107
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 18mg6%
- Sodium 59mg3%
- Potassium 14mg1%
- Total Carbohydrate 14g5%
- Sugars 6g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.