I recently created my own version of a Bakery Sugar Cookies masterpiece using a blend of unsalted butter, granulated sugar, and all-purpose flour, accented with a touch of vanilla. Each cookie boasts a tender center with perfectly sharp edges and a lightly glazed finish made with powdered sugar and milk.
I’ve tried so many sugar cookie recipes and I finally stumbled onto the BEST Sugar Cookies recipe ever. When I first mixed together 2 3/4 cups all-purpose flour, a pinch of salt, and 1/2 teaspoon baking powder with softened butter and 1 1/2 cups granulated sugar, I knew something was special was happening.
The addition of 1 large egg and 1 1/2 teaspoons vanilla extract leveled up the flavor in a way that surprised even me. I love that these cookies come out soft and still have those sharp edges, making them perfect for a cutout cookie frosting recipe that even beginners can try.
Plus, there’s a simple glaze option with 1 cup sifted powdered sugar, 2 to 3 tablespoons milk and just a bit of vanilla extract that gives each cookie a bakery sugar cookie vibe. Whether you’re making holiday treats or just craving a sweet delight, these cookies are a game changer.
Why I Like this Recipe
I like this recipe for a few reasons. First, I really dig how clear and easy it is to follow. Even if I mess up sometimes, the instructions keep me on track and the cookies always turn out soft and tasty.
Second, the texture is just perfect. I love how the dough chills enough to be rolled out without getting too sticky and then the cookies come out with soft middles and just slightly crisp edges.
Third, the glaze option is super fun. It lets me get creative by either drizzling it over the cookies or dipping half of each cookie. That little extra touch makes it feel more festive when i share them with friends.
Lastly, I appreciate that the ingredients are really simple and common, which means i can whip up the cookies without having to hunt for special items. It’s a reliable recipe that feels like a go-to every time i crave something sweet.
Ingredients
- All-purpose flour gives lots of carbohydrates for energy but low in fibre.
- Unsalted butter adds richness and texture, though its high in fat and calories.
- Granulated sugar makes cookies super sweet and improves their texture even if its not healthy.
- Baking powder gives the cookies a light and fluffy rise.
- Salt boosts overall flavor, making each bite really pop with taste.
- Vanilla extract offers a warm aroma that makes cookies smell amazing.
- Powdered sugar in the glaze sweetens and smooths cookie surfaces beautifully.
- Milk in the glaze makes the icing perfect and can be adjusted for consistency.
- Egg binds all the ingredients, creating a tender texture with a mild protein boost.
- Baking powder and salt combine perfectly to balance sweetness and flavor.
Ingredient Quantities
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- For the simple glaze: 1 cup powdered sugar, sifted
- For the simple glaze: 2 to 3 tablespoons milk
- For the simple glaze: 1/2 teaspoon vanilla extract
How to Make this
1. Preheat your oven to 350°F and line your baking sheets with parchment paper.
2. In a bowl, whisk together 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
3. In a bigger bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together until light and fluffy.
4. Add 1 large egg and 1 1/2 teaspoons vanilla extract to the butter mixture and stir them in well.
5. Slowly mix in the dry ingredients until just combined – don’t overmix or the cookies might get tough.
6. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes to make it easier to roll and cut out.
7. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut out your shapes and arrange them on the prepared baking sheets.
8. Bake for 8 to 10 minutes until the edges are just a bit golden, then let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
9. For the glaze, mix together 1 cup sifted powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
10. Drizzle the glaze over the cooled cookies (or dip half the cookie) and then let the glaze set before serving. Enjoy your cookies!
Equipment Needed
1. Oven – preheat this in advance
2. Baking sheets – you’ll need these lined with parchment paper
3. Parchment paper – to line the baking sheets and prevent sticking
4. Medium bowl – for mixing the flour, baking powder and salt
5. Large mixing bowl – for beating the butter and sugar, then adding the egg and vanilla
6. Whisk – to blend the dry ingredients smoothly
7. Electric mixer – to beat the butter and sugar until light and fluffy
8. Measuring cups and spoons – for accurately measuring flour, sugar, and spices
9. Plastic wrap – to cover the dough when chilling in the fridge
10. Rolling pin – to roll out the dough on a lightly floured surface
11. Cookie cutters or a sharp knife – to cut out your cookie shapes
12. Cooling rack – for letting the cookies cool after baking
13. Small bowl – to mix together the powdered sugar, milk, and vanilla for the glaze
14. Sifter – to sift the powdered sugar and avoid lumps in your glaze
15. Spatula – to help mix in the ingredients and scoop the dough onto the baking sheets
FAQ
The BEST Sugar Cookies! Recipe Substitutions and Variations
- All purpose flour: Try using pastry flour or a mix of half cake flour and half whole wheat flour if you want a nuttier flavor its pretty cool.
- Unsalted butter: You can use margarine or even coconut oil but be careful cause it might change the texture a bit.
- Granulated sugar: Brown sugar works too for a deeper flavor but it might make your cookies chewier so keep that in mind.
- Egg: If you dont have an egg handy you can substitute with 1/4 cup unsweetened applesauce as a binding alternative.
- Milk for the glaze: Any non dairy milk like almond milk can be used instead of regular milk to get the job done.
Pro Tips
1. Make sure you really chill the dough for at least 30 minutes so it doesn’t stick all over your work space and gets easier to roll out properly
2. Be careful not to overmix the dry ingredients into the butter mix cuz if you do, your cookies might turn out too tough and heavy
3. When you’re making the glaze, start with just 2 tablespoons of milk and add a bit more if needed so it doesn’t get too runny—this helps with better cookie decoration
4. Let the cookies cool on the sheet for a few minutes before transferring them to the rack; this way they keep their shape and don’t break apart easily
The BEST Sugar Cookies! Recipe
My favorite The BEST Sugar Cookies! Recipe
Equipment Needed:
1. Oven – preheat this in advance
2. Baking sheets – you’ll need these lined with parchment paper
3. Parchment paper – to line the baking sheets and prevent sticking
4. Medium bowl – for mixing the flour, baking powder and salt
5. Large mixing bowl – for beating the butter and sugar, then adding the egg and vanilla
6. Whisk – to blend the dry ingredients smoothly
7. Electric mixer – to beat the butter and sugar until light and fluffy
8. Measuring cups and spoons – for accurately measuring flour, sugar, and spices
9. Plastic wrap – to cover the dough when chilling in the fridge
10. Rolling pin – to roll out the dough on a lightly floured surface
11. Cookie cutters or a sharp knife – to cut out your cookie shapes
12. Cooling rack – for letting the cookies cool after baking
13. Small bowl – to mix together the powdered sugar, milk, and vanilla for the glaze
14. Sifter – to sift the powdered sugar and avoid lumps in your glaze
15. Spatula – to help mix in the ingredients and scoop the dough onto the baking sheets
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- For the simple glaze: 1 cup powdered sugar, sifted
- For the simple glaze: 2 to 3 tablespoons milk
- For the simple glaze: 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F and line your baking sheets with parchment paper.
2. In a bowl, whisk together 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
3. In a bigger bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together until light and fluffy.
4. Add 1 large egg and 1 1/2 teaspoons vanilla extract to the butter mixture and stir them in well.
5. Slowly mix in the dry ingredients until just combined – don’t overmix or the cookies might get tough.
6. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes to make it easier to roll and cut out.
7. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut out your shapes and arrange them on the prepared baking sheets.
8. Bake for 8 to 10 minutes until the edges are just a bit golden, then let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.
9. For the glaze, mix together 1 cup sifted powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
10. Drizzle the glaze over the cooled cookies (or dip half the cookie) and then let the glaze set before serving. Enjoy your cookies!
