Best Sugar Cookie Recipe EVER

I finally nailed Perfect Sugar Cookies that keep their shape and require no chilling, so the cutouts come out with perfect edges every time.

I almost gave up on cut out cookies, but this one kept me coming back. It’s soft yet holds its shape, no chilling required and the edges come out sharp every single time.

I dont fully understand the magic, maybe it’s the way the all-purpose flour behaves with the butter, or maybe I’m just lucky, but the result is addicting. I call it my Best Sugar Cookie Recipe and yeah, people ask for the secret like it’s a spell.

It feels simple, but every batch surprises me, some perfect, some gloriously imperfect, and I kinda love that.

Ingredients

• All purpose flour gives structure mostly carbs, little fiber not very nutritious.
• Cornstarch softens texture, adds tenderness, it’s just refined starch, no nutrients.
• Butter adds richness and flavor lots of fat, some vitamin A, makes cookies tender.
• Granulated sugar gives sweetness and chew, pure carbs, no fiber or protein.
• Powdered sugar melts into frosting, fine texture, same empty calories as granulated.
• Egg and yolk bind, add protein and moisture, help structure and browning.
• Vanilla gives warm aroma, no nutrition but makes cookies taste far better.
• Milk or cream slightly enriches dough adds tenderness, small boost of calcium.

Ingredient Quantities

• 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (227 g) unsalted butter, room temp
• 1 cup (200 g) granulated sugar
• 1/2 cup (60 g) powdered sugar
• 1 large egg plus 1 large egg yolk, room temp
• 2 teaspoons pure vanilla extract
• 1 tablespoon milk or heavy cream, room temp (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 3/4 cups (345 g) all-purpose flour (spooned and leveled), 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl until evenly mixed.

3. In a mixer bowl cream 1 cup (227 g) room temp unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (60 g) powdered sugar until light and fluffy, about 2 to 3 minutes, scraping the sides once or twice.

4. Beat in 1 large egg plus 1 large egg yolk (both room temp) and 2 tsp pure vanilla extract until combined and smooth.

5. Add the dry ingredients in two additions and mix on low until just combined; don’t overmix or the cookies get tough. If the dough seems too dry or crumbly add up to 1 tbsp milk or heavy cream (room temp) to bring it together.

6. Turn dough onto a lightly floured surface or place between two sheets of parchment and roll to about 1/4 inch thick for clean edges. Lightly flour cookie cutters if they stick and press out shapes, transferring them to the prepared sheets with a thin spatula.

7. Bake one sheet at a time in the preheated oven for 8 to 11 minutes, until the edges are set and bottoms are just starting to turn golden but centers still look a bit pale. Rotate the sheet halfway if your oven is uneven.

8. Let cookies rest on the baking sheet 4 to 5 minutes so they finish setting, then transfer to a wire rack to cool completely for the best edge definition.

9. Quick tips: measure flour by spooning and leveling, room temp butter and eggs give better texture, cornstarch helps keep them tender and hold shape, and don’t overbake or they’ll dry out. Store cooled cookies in an airtight container (add a slice of bread to keep them soft) or freeze baked cookies for later.

Equipment Needed

1. Oven (preheat to 350°F / 175°C), obviously you need this for baking the cookies
2. Two rimmed baking sheets, lined with parchment paper or a silicone mat, one goes in while the other cools
3. Stand mixer with paddle attachment or a hand mixer, for creaming butter and sugars till light and fluffy
4. Large mixing bowls (at least two), one for the dry mix and one for the butter/egg mix
5. Measuring cups and spoons, plus a kitchen scale if you want more accurate results (spoon and level the flour)
6. Whisk, to blend the dry ingredients evenly so the baking powder and soda dont clump
7. Rolling pin and cookie cutters, lightly flour the cutters if they stick when shaping
8. Thin metal spatula or bench scraper, to transfer cut cookies to the sheet without mess
9. Wire cooling rack, so cookies finish setting and keep their crisp edges instead of getting soggy

FAQ

Best Sugar Cookie Recipe EVER Substitutions and Variations

• Flour: swap the all purpose for whole wheat pastry flour cup for cup (1 to 1) for a nuttier, slightly denser cookie. Or use a gluten free all purpose blend cup for cup, but if the blend does not contain xanthan gum add 1/4 teaspoon xanthan gum per cup so the dough holds together.
• Butter: use vegan stick butter or margarine cup for cup for a dairy free version (flavor will be a bit different). Or use solid coconut oil cup for cup, but chill the dough before cutting and baking because coconut oil melts faster and can make cookies spread more.
• Sugars: replace the granulated sugar with light brown sugar cup for cup for a chewier, deeper caramel flavor. If you don’t have powdered sugar, make a quick substitute by pulsing granulated sugar with 1 teaspoon cornstarch per cup in a blender until superfine, then use the same volume as the powdered sugar.
• Eggs: instead of 1 large egg plus 1 yolk you can use 2 large eggs at room temp for an easy swap. For a vegan option use flax eggs (1 tablespoon ground flax seed mixed with 3 tablespoons water equals one egg). For the original egg plus yolk you can use about 1 and a half tablespoons ground flax plus 4 and a half tablespoons water, or just use two flax eggs (2 tablespoons flax plus 6 tablespoons water) and expect a slightly softer cookie.

Pro Tips

1) Weigh the flour if you can. Spoon-and-level is okay, but scales give way more consistent cookies. Too much flour makes them dry and crumbly, too little makes them spread. If you dont have a scale, spoon into the cup and level with a flat knife.

2) Chill the dough or freeze cut shapes for 15 to 30 minutes before baking. Cold dough holds its shape better so you get sharp edges, and it reduces spreading. If cutters stick, roll between parchment instead of adding lots of extra flour.

3) Don’t overmix once the flour goes in. Mix just until you cant see streaks of flour, then stop. Overworking the dough develops gluten and makes the cookies tough. Use low speed or fold by hand for the last bit.

4) Watch the bottoms, not just the tops, and cool on the sheet a few minutes before moving to a rack. Take them out when the edges are set and the bottoms are just starting to brown for the best texture. To keep them soft, store in an airtight container with a slice of bread or freeze baked cookies for long term storage.