Best Sugar Cookie Recipe: For Decorating and Devouring. By far my favorite recipe to use when making cutout sugar cookies, AND they hold their shape!
We all remember my sugar cookie decorating obsession last year, right!? Well since then, you’ve asked for the recipe that I use to make my sugar cookies, and I’m super excited to share it with you!
They TASTE ah-mazing, and hold their shape after baking. The best of both worlds, really!
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Best Sugar Cookie Recipe:
I use my Kitchenaid mixer to make these bad boys in… even though you don’t have to have one. (Have you seen the super fun Kitchenaid mixer “lift,” that’s installed in my cabinets? BEST decision ever. See it HERE!)
I love using big-white, art paper, to roll my sugar cookies out. Keeps my counter “cleaner,” and I can just roll it up and throw it in the trash.
Sprinkle a little flour on the paper, that way the cookie dough doesn’t stick!
Aren’t those adorable little ice cream cookie cutters? Look how they turned out for another post I did here:
I just love how easy these are to cut out, and especially love how they hold their shape while baking!
I finally remember where I found this original recipe, and it’s from the lovely Katrina’s Kitchen! The moment I saw her cookies on Pinterest, I saw how perfectly they turned out, and I knew they were the ones I had to try! However, I updated the extracts with emulsions, and I’ve REALLY liked how it increased the flavor.
Now… they’re the ONLY sugar cookies I make! Head over there to see all of the cute ideas and recipes that she comes up with!
Ingredients in US measurements.
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 1 tsp butter vanilla emulsion (Can use regular vanilla extract)
- 1/2 tsp almond emulsion (Can use regular almond extract)
- 1 egg
- 2 tsp baking powder
- 3 cups flour
Instructions
- Heat oven to 350 degrees
- Cream the butter and sugar
- Add in extract and eggs
- In a separate bowl, combine flour and baking powder
- Slowly add flour mixture to wet ingredients, until mixed
- Place dough out on rolling surface
- LIGHTLY sprinkle with flour, IF necessary, to reduce sticking (too much flour can make the dough crumbly)
- Knead dough, and roll out to a 1/4 thickness
- Cut cookies in to desired shapes
- Bake for 6-8 minutes
Are you just starting out with making sugar cookies, and decorating? A tip I like to share is to make a few batches of these sugar cookies, and then freeze them after baking, until you’re ready to use them. This works GREAT if you’re making cookies for a party, and don’t want to wait to make them on party day!
Then, if you’d like to dabble in royal icing decorating, then don’t be intimidated. If I can do it, you can do it:
See the whole post on decorating with royal icing HERE!
Here’s to good tastin’ cookies that look like actual shapes!
Great, Now I have to try these….Lol! totally counts as “preparing meals for baby,” though right!? Can’t wait to test this out! does freezing the dough change anything about the texture?
Haha!!! You crack me up! You know, I haven’t frozen just the dough. I usually freeze them after I’ve already baked them! I hope that helps!
Do I frost then before or after freezing?
Hi Kerri! I wouldn’t frost before freezing. I’ve never tried it… but afraid that it could sweat too bad during thawing! 🙂
do you need almond extract
Hi Jaqki! I’m sure you can do without it… it just may not have the same flavor as it would with it. But I wouldn’t think it would mess up the cookies from baking correctly!
Thank You! So yes it is February but the cookies came our great! Everyone loved them!
Yay!!! I’m so glad they did!! Thanks for letting me know! XO
I have to say that these cookies rolled out really well. However they didn’t brown around the edges and they don’t have much of a flavor. Not sure I’ll make again.
Aw well I’m sorry they didn’t turn out like you had hoped. Thanks for letting us know what you thought!
Hi Jessica
I have just made this cookie dough but I found the dough really dry and hard to work with. I don’t use white sugar but tourmaline sugar.
Any suggestions on how to make it easier to work with.
I’m not a beginner in the baking area but this is my first from scratch sugar cookie….
Thanks in advance
Mindy
Hi Mindy! Thank you for dropping a comment! I’m sorry they turned out dry and hard to work with! I’m not sure what may have caused that. I’ve never used tourmaline sugar… but not sure if that would make a difference or not. I’ve made them multiple times, and they’ve turned out just fine, so I’m not sure what to suggest to change! But if I find out, I’ll be sure to let you know!
I found this dough needed to be chilled. I could not work with it at all until after I chilled it. The cookies were tasty and held up well to decorating.
Oh good, I’m so glad that they ended up working out for you. It’s good to know that you had to chill them to work with them too! I haven’t had that problem yet, but good to know that it helps if need be! Thank you!!
I love these cookies! This is my first time ever making sugar cookies. They really hold their shape! I’m going to try the emulsions next time for extra flavor. The batter was dry and crumbly at first, I think I over mixed it? I added a little but if milk and that really did the trick. Tomorrow,I tackle royal icing….. Have a wonderful day!
Awww yay! I’m so glad that they turned out for you at the end!! So so happy to hear that. Thank you for coming by and dropping a note!
Just made these for Valentine’s Day and my family loved them! I did have to add some extra water- they were a little dry. Maybe because I live in a high altitude place (Lake Tahoe). King Arthur Flour has a nice Buttery Vanilla flavoring that I used along with almond extract and it was yummy!
Excellent! I’m glad they ended up turning out for you with the extra water!! That could be it! I’ve made them, along with others who live near me, and we haven’t had that problem. So that’s definitely something to look at! Thank you for letting me know!! XO