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.
- 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
- 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!