I promised I would share this recipe, after I posted the above picture on my Instagram. It is honestly the best sugar cookie recipe I have ever used, and I have never had it fail. Unlike some store bough mixes you can get where the dough ends up spreading out all across the baking sheet while the cookies bake. We’ve all been there with the cookies that once looked like snow flakes, turning into circular blobs. No one wants that, especially with the Christmas season right around the corner.
This recipe is easy, and kids love to help with the preparation and decoration. I warn you, the dough is yummy raw but we all know we are not “supposed” to eat it raw.
The Best Sugar Cookie Recipe
2015-10-13 11:54:39
Yields 2
The best sugar cookie recipe for ones you can use cookie cutters with and not worry about them spreading out when baking.
Prep Time
20 min
Cook Time
12 min
Total Time
30 min
Ingredients
- 1 cup unsalted butter (room temperature)
- 1¼ cup sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 3 cups of flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Cream together butter and sugar until light and fluffy in your electric mixer bowl.
- Add in the egg, vanilla extract and mix until it is combined.
- Next, combine in the flour, baking powder, and salt. Be sure to level out the flour when you are measuring to ensure accurate measurements. Also, sprinkle the baking powder, and salt all over the mixture in the bowl so it mixes more evenly. Slowly add the flour into your butter mixture so it doesn't go flying into the air when you turn the mixer on. Some like to mix these powder ingredients in a separate bowl... this mom does not have time for that, and I am not cleaning extra dishes.
- Roll the dough on your counter, be sure to sprinkle flour on the counter first, and cover your rolling pin with some flour too. This will help the dough to not stick.
- Cut out the shapes you want and put them onto your baking sheets.
- Chill for about 20 minutes in the fridge or freezer. I actually recently skipped this step, and the cookies turned out great.
- Bake at 350 degrees for 8-12 minutes. Let the cookies cool on baking sheet for at least 5 minutes. Transfer them to a baking rack to finish cooling. Store in an airtight container. This recipe makes about 2 to 3 dozen cookies depending on size of the cookies.
Notes
- For the icing, if you do not have enough time to make royal icing to use, or you are looking for a more fluffy icing simply get a container of whipped icing from the store, and add in some powdered sugar and mix in your mixer. Do this until its to the consistency you are looking for, and it does not spread off the cookies. You can also add food colouring to the icing, I strongly recommend using gel food colouring for vibrant colours.
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Looks delish! Would you say the cookies turn out to be more crunchy or is this more of a soft sugar cookie, like the ones in the grocery store?
Yum!