Delish Best Sugar Cookie Recipes

These are my ride-or-die sugar cookies: soft in the middle, gentle edges, hold their shape for cut-outs, and take icing like a dream. They taste like butter and vanilla and childhood, but they still feel a little fancy when you add the shiny glaze. If you’ve ever been burned by a dry, crumbly cookie, this one is your comeback story—simple ingredients, no drama, totally reliable.

My husband pretends he’s above sprinkles and then I catch him at 11 p.m. sneaking back to “fix” a cookie with extra sanding sugar. We’ve turned this recipe into a family assembly line: I roll, the kids cut stars and dinosaurs (because obviously dinosaurs), and he’s on oven duty, which mainly means hovering with a spatula like a lifeguard. Last December we made a double batch for neighbors and accidentally ate an entire tray “just to test doneness.” No regrets. It’s now our snow day tradition, and also our random Tuesday celebration because cookies don’t need a reason.

How to Make It

Cream a full stick-and-a-half of soft butter with sugar till it’s pale and fluffy—like, give it a solid 2–3 minutes so it traps air and stays tender. Beat in one egg plus an extra yolk (that extra yolk is the secret plush factor), lots of vanilla, and a teeny splash of almond extract if you’re into that bakery-cookie vibe.

Whisk your dry stuff—flour, a pinch of baking powder, and salt—then fold it into the buttery goodness on low so you don’t snowstorm the kitchen. The dough should be soft but not sticky; it will firm up in the fridge. Pat it into two discs, plastic-wrap them, and chill 30–45 minutes (just enough for Netflix previews, not a full movie).

Roll the dough between two sheets of parchment (no extra flour needed—less dryness, more melt-in-your-mouth). Cut shapes, re-roll scraps once or twice, and pop the sheet in the freezer for 5 minutes if your kitchen is warm; cold cut-outs = sharp edges. Bake at 350°F until the bottoms are barely golden and the tops look set—8 to 10 minutes, depending on size. Let them cool before icing, unless you love watching glaze slide off like a tiny waterfall.

For the glaze, whisk powdered sugar with milk, vanilla, a pinch of salt, and a bit of corn syrup for sheen. Thin for drizzly outlines, thicker for fill. Color if you’re feeling extra. Dry them on racks, then stack, pack, or eat while hiding behind the pantry door like a perfectly normal person.

✔Ingredient Notes

– Unsalted butter: Room temp means it dents when pressed, not melty. Too cold = dense cookies, too warm = spread city.
– Granulated sugar: White sugar keeps them pale and crisp-at-the-edge. You can swap a couple tablespoons with light brown sugar for a tiny caramel note.
– Egg + yolk: The yolk is the plush-maker. If you skip it, you’ll still get cookies—just a little less tender.
– Vanilla + almond extract: Vanilla is non-negotiable; almond is optional but very bakery-case. Go easy—1/4 teaspoon is plenty.
– All-purpose flour: Measure right. 2 3/4 cups (330 g) is the sweet spot. Too much and you’re in crumb land.
– Baking powder: Just a whisper (1/2 teaspoon) for lift without puffing away your cute shapes.
– Fine salt: Enhances flavor. If you only have salted butter, reduce added salt to a small pinch.
– Powdered sugar (for glaze): Sifts are your friend—no surprise lumps on your masterpiece.
– Milk (or cream): Thins the glaze. Add drops, not glugs. You can use water in a pinch.
– Corn syrup: Optional but gives that shiny, smooth finish. Skippable if you don’t have it.

✔Recipe Steps

1. Cream 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar on medium 2–3 minutes until light and fluffy.
2. Beat in 1 large egg, 1 large yolk, 2 teaspoons vanilla, and 1/4 teaspoon almond extract (optional) until smooth.
3. Whisk 2 3/4 cups (330 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt; mix into wet on low just until combined.
4. Divide dough into 2 discs, wrap, and chill 30–45 minutes (or up to 2 days); preheat oven to 350°F (175°C) and line sheets with parchment.
5. Roll to 1/4 inch between parchment, cut shapes, chill cut-outs 5 minutes if soft, and bake 8–10 minutes until set with pale edges; cool on racks.
6. Whisk 2 cups (240 g) powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla, pinch salt, and 1 teaspoon corn syrup (optional) to desired consistency; decorate and let dry.

What to Serve It With

– Hot cocoa with too many marshmallows (there’s no such thing as too many).
– Strong coffee or a cold glass of milk—classic for a reason.
– Ice cream sandwiches if you bake the cookies a hair smaller.
– Fresh berries to feel balanced, or at least pretend.

✔Tips & Mistakes

– Don’t overbake. Pull when centers look matte; brown edges = crunchy town.
– Roll between parchment. Less mess, no extra flour drying things out.
– Chill twice if it’s hot: once for the dough, again for cut-outs on the tray.
– Weigh your flour if you can. If not, fluff, spoon, and level—no packing.
– Re-roll scraps only once or twice to keep cookies tender.
– Use parchment, not greased pans—grease encourages spread.

✔Storage Tips

Room temp is perfect: stash cookies in an airtight container 4–5 days. Layer with parchment if glazed so they don’t stick. Un-iced cookies freeze like champs up to 2 months; thaw on the counter still wrapped so condensation doesn’t make them soggy. Dough discs freeze up to 2 months too—thaw in the fridge overnight, then roll. Cold cookies for breakfast? Absolutely acceptable. They’re weirdly great with morning coffee.

✔Variations and Substitutions

– Citrus pop: Add 1–2 teaspoons lemon or orange zest to the dough; swap vanilla in the glaze for citrus juice.
– Cozy spice: 1/2 teaspoon cinnamon or cardamom in the flour turns them into holiday angels.
– Almond lovers: Replace 1/4 cup flour with finely ground almond flour for flavor (expect slightly softer edges).
– Gluten-free: Use a good 1:1 GF baking blend and chill a little longer; roll gently.
– Dairy-free: Sub plant butter sticks; skip almond extract if the butter is already “buttery-flavored.”
– No corn syrup: Use honey or just skip it—glaze won’t be as shiny but still delicious.
– Less sweet: Reduce sugar in dough to 3/4 cup for subtly sweet cookies; keep the glaze light or do a dusting of powdered sugar.

Frequently Asked Questions

Delish Best Sugar Cookie Recipes

Soft, buttery sugar cookies with crisp edges and tender centers—no chill required and ready in about 30 minutes.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 0.25 teaspoon almond extract optional
• ▢ 2.75 cup all-purpose flour spooned and leveled
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 cup sanding sugar for rolling, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
• Beat in the egg, vanilla extract, and almond extract (if using) until smooth.
• Whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined; do not overmix.
• Scoop dough into 1.5-tablespoon portions and roll into balls. If desired, roll each ball in sanding sugar and place 2 inches apart on the prepared sheets.
• Gently press each dough ball to about 0.5 inch thick with the bottom of a glass for even baking.
• Bake until edges are set and tops look pale and just dry, 9 to 11 minutes. Do not overbake for soft centers.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra vanilla flavor, swap 0.5 teaspoon vanilla for vanilla bean paste. Cookies keep in an airtight container at room temperature for up to 5 days or freeze up to 2 months.