The BEST Sugar Cookies (like Ever) Recipe

I’m sharing my Homemade Sugar Cookies recipe, chewy and dense with crispy edges and a gooey center, that make the best cutout sugar cookies for buttery frosting or decorating.

I never thought a sugar cookie could be chewy and dense while still keeping a crispy edge and a gooey center, but these Best Sugar Cookies proved me wrong. With rich unsalted butter and a little pure vanilla extract the flavor hits nostalgia and somehow feels new, like a secret you want to tell everyone.

They hold cutout shapes so you can decorate, yet stay soft enough that the middle still gives when you bite in. I mess them up sometimes, I overbake or make them too thin, but when they come out right it’s basically cookie magic.

Why I Like this Recipe

– I like how forgiving it is, so even if I mess up timing or measurements it still tastes great.
– I like the rich buttery flavor that never gets overly sweet, works great with or without frosting.
– I like that the cookies hold their shape, so my decorated ones actually look like I meant to do it.
– I like the mix of textures in every bite, soft in the middle with a little crisp round the edge, keeps me coming back.

Ingredients

• All purpose flour: Main carb, gives structure and chew, not much fiber or protein.
• Cornstarch: Lightens dough, makes cookies tender and soft, adds silky texture.
• Baking powder: Leavening agent that lifts cookies, creates airiness, no real nutrition.
• Salt: Enhances sweetness and flavor, balances taste, tiny mineral boost.
• Unsalted butter: Rich fat, gives flavor and tender crumb, high calories though.
• Granulated and brown sugar: Sugars sweeten, brown adds moisture and caramel notes, sugars are carbs.
• Eggs and yolk: Eggs bind and set structure, yolk adds fat, richness and color.
• Vanilla extract: Provides aromatic flavor boost, small amount changes overall cookie taste.
• Sour cream or yogurt: Optional tang and moisture, helps chewiness and keeps cookies soft.

Ingredient Quantities

• 2 1/2 cups (312 g) all purpose flour
• 2 tablespoons (16 g) cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (226 g) unsalted butter, room temp
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 tablespoon sour cream or plain yogurt, room temp (optional but recommended for chewiness)

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tablespoons (16 g) cornstarch, 1 teaspoon baking powder and 1/2 teaspoon fine salt in a bowl. Set the dry mix nearby.

3. In a large bowl beat 1 cup (226 g) room temp unsalted butter with 3/4 cup (150 g) granulated sugar and 1/3 cup (70 g) packed light brown sugar until light and creamy, about 2 to 3 minutes. Scrape the bowl so nothing is left behind.

4. Add 1 large egg and 1 large egg yolk, then 2 teaspoons pure vanilla extract and 1 tablespoon sour cream or plain yogurt (optional but good for chew). Mix until just combined, don’t overmix.

5. Fold the dry ingredients into the wet in two additions, mixing until just combined. The dough should be soft but manageable; if sticky chill 15 to 30 minutes.

6. Divide dough in half, roll each between two sheets of parchment to about 1/4 inch thick for cut outs. If you want puffier cookies roll thicker. If you prefer not to roll, chill dough and scoop then flatten slightly with your hand.

7. Cut cookies with cutters, transfer to prepared sheets leaving about 1 to 2 inches between cookies. For clean edges chill the cut cookies on the sheet for 10 to 20 minutes before baking.

8. Bake 8 to 12 minutes depending on size — edges should look set and lightly golden while centers still look a bit soft. Don’t overbake, they firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to finish cooling. Store completely cooled cookies in an airtight container. Pro tip: chill dough overnight for better flavor, and weigh your flour 312 g for consistent results.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets and parchment paper or silicone baking mats
3. Mixing bowls (large for creaming, medium for dry ingredients)
4. Electric hand mixer or stand mixer (for creaming butter and sugars)
5. Measuring cups and spoons plus a kitchen scale (weighing flour = more consistent results)
6. Whisk and rubber spatula (whisk dry mix, spatula to scrape the bowl)
7. Rolling pin and extra sheets of parchment (for rolling between sheets)
8. Cookie cutters, bench scraper or small offset spatula, and a wire cooling rack

FAQ

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

• Cornstarch: swap for arrowroot or tapioca starch, same amount. If all you got is flour, add an extra 1 to 2 tablespoons all purpose flour but the cookies will be a bit less tender, still tasty though.
• Unsalted butter: use salted butter in the same amount, just cut the recipe salt from 1/2 teaspoon to 1/4 teaspoon. You can also brown the butter for extra flavor, just chill the dough longer so it does not spread too much.
• Granulated sugar: replace part or all with packed light brown sugar, same volume, for a chewier cookie with deeper caramel notes. Coconut sugar also works 1 to 1, it gives a toffee like flavor and darker color.
• Sour cream or plain yogurt: swap with full fat Greek yogurt 1 to 1, or use a splash of buttermilk for the same chewiness. If you dont want it, you can omit it but cookies will be slightly less soft.

Pro Tips

1) Weigh the flour. Seriously, 312 g matters. If you dont have a scale spoon into the cup and level it, dont tamp the flour down. Cornstarch is small quantity but measure it too, it makes the cookies tender.

2) Chill like your life depends on it. If dough is too sticky stick the whole sheet in the freezer for 10 minutes to firm it fast or fridge for 15 to 30. Chill cut shapes on the tray before baking for cleaner edges, and if you can wait, overnight chill = way better flavor.

3) Roll and transfer tricks. Roll between two sheets of parchment so it wont stick and you get even thickness, use a thin metal spatula or bench scraper to lift cut cookies, and if you want puffier cookies roll thicker, if not scoop and barely flatten.

4) Bake and store hacks. Pull them when the edges look set but centers still soft, they firm as they cool. Use an oven thermometer and rotate pans if your oven is hot on one side. To keep them soft store with a slice of bread or an apple wedge, and cookies freeze really well so freeze extras flat in a single layer then stack with parchment.