The Best Sugar Cookies – Easy to roll, makes a lot of cookies, and taste amazing. This is the ONLY sugar cookie recipe you will ever need.
I have searched high and low for the perfect sugar cookie recipe. It took years to find. I had to kiss a lot of frogs to find this recipe. I love it for a few reasons.
1) It makes a ton of cookies.
2) It rolls out like a dream.
3) They taste really good.
I have used this recipe for so many different occasions. The photo above is from Christmas, but I have used it for Halloween, Valentine’s Day and just because it is a Wednesday. This recipe can easily be halved. I usually make the whole thing and freeze half.
2 cups softened unsalted butter
3 cups sugar
4 eggs
1 Tablespoon vanilla extract
1 Tablespoon butter extract (optional)
7 cups flour
2 teaspoons baking powder
1 teaspoon salt
Cream together the butter and sugar until it is really light and fluffy. Add the eggs and the vanilla and butter extracts. Add the dry ingredients and mix until well.
Lick the beater.
Lick it again for good measure.
Wrap the dough in plastic wrap and chill for at least 3-4 hours or overnight.
Roll the dough out and cut using your favorite cookie cutter.
Bake the cookies in a 350 degree oven for 8-10 minutes. Do not brown the edges. I like this glaze recipe to decorate.
These are great. Make a bunch. Share them and this recipe with all of your friends.
Sugar Cookies
The best sugar cookie recipeever, it's the only one you will ever need. I've been making this recipe for years and years and haven't found a recipe that tastes better or is able to roll out or hold shape better.
Ingredients
- 2 cups softened unsalted butter
- 3 cups sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon butter extract (optional)
- 7 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Cream together the butter and sugar until it is really light and fluffy. Add the eggs and the vanilla and butter extracts. Add the dry ingredients and mix until well.
- Wrap the dough in plastic wrap and chill for at least 3-4 hours or overnight.
- Roll the dough out and cut using your favorite cookie cutter.
- Bake the cookies in a 350 degree oven for 8-10 minutes. Do not brown the edges.
Nutrition Information:
Yield: 72 Serving Size: 1Amount Per Serving: Calories: 128 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 49mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 2g
This Post Has 72 Comments
Maria
18 Mar 2010The cookies look perfect and what cute photos!
leah
18 Mar 2010two quick questions: 1) what temp did you bake them at? 2) parchment paper on cookie sheet? Thanks!
Sarah
19 Apr 2010Hey! Great looking cookies! I was wondering though, how many cookies does this make approximately? It looks like a huge amount!
bakedbree
21 Apr 2010It is hard to say because it depends on the size of your cutter, but usually it fills 4 cooling racks full of cookies. I would say about 6 dozen normal size cookies?
Becky
14 Jun 2010What temperature do you bake these at? Thanks!
bakedbree
16 Jun 2010350. I will fix the post. Thanks for letting me know.
kmbkirk@yahoo.com
3 Nov 2010PERFECT!!! Please publish your frosting recipie – and how much dye and when to add sprinkles and are the cookies completely cool or slightly warm and Thank YOU!
bakedbree
4 Nov 2010I will do that. I am going to try to make a video also.
Kelly
20 Nov 2010Can you share your icing recipe for these as well? Thanks a bunch.
Suzanne
29 Nov 2010I am always looking for new recipes for sugar cookies. Can you tell me if these are soft?
bakedbree
29 Nov 2010Not really soft. They are really good for cut out cookies. It also depends on how thick you roll them out too.
Valerie
23 Sep 2011I really like to make these, but I only have Vanilla essence. Can I use that instead of vanilla extract, and how much?
bakedbree
23 Sep 2011Yes, but I have no idea how much. A Tablespoon?
Joanne
10 Dec 2011I had to come back to make sure the recipe I have in my recipe book is the “prince”. I like that the edges stay white/ or the color of the dye when you bake them!
bakedbree
14 Dec 2011I love this recipe Joanne, I have tried a few others and always come back to this one.
Karin
21 Mar 2012what happens if i don’t chill the dough? i know it’s a big to-do in the preparation, ’cause i heard some don’t need it, is it really not needed?
bakedbree
27 Mar 2012It is needed when you cut the dough. It helps the cookie retain their shape.
athena
30 Oct 2012Would this recipe also work for slice and bake?
bakedbree
2 Nov 2012It should be just fine.
Jessica
5 Dec 2012Can I use reg butter and cut down on the salt or can I use crisco?
bakedbree
8 Dec 2012Yes, but I would not use Crisco.
Celeste
16 Dec 2013I only have salted butter, so just to clarify — can I just swap salted for unsalted, or do I also need to omit or reduce the salt? Thanks!
bakedbree
17 Dec 2013I would half the salt.
Celeste
17 Dec 2013Thank you! You’re so sweet to reply!
Melissa
8 Dec 2012Hey! 🙂 Looks like a great recipe. But are they still kind of sweet without frosting? My SO doesnt like frosting so yeah~
bakedbree
16 Dec 2012Yes, but not overly.
Helen
11 Dec 2012How much butter is 2 cups (in grams)?
bakedbree
16 Dec 2012Please use a cup to gram converter. Google it and you will find many options.
Krystal
17 Dec 2012I tried these, added everything but too dry and crumbly 🙁 not sure what happened
bakedbree
19 Dec 2012I am not sure either. Made you forgot an egg?
Lina
20 Dec 2012Thank you so much for sharing your recipe, I made some Xmas cookies with my 3yr old daughter and it was a hit! Super easy and so good! I just wish we didn’t have to wait 3hrs ( it’s a lifetime to a eager 3yr old baker)! This is now our go to cookie recipe for all occasions! 🙂 happy holidays & god bless!
bakedbree
24 Dec 2012thank you! I love this dough and have been making it for years. I hope that you will be making it for years too!
Angie
20 Dec 2012Threw away most of the dough awful to roll out when refrigerated…the taste of the cookie is not that good..maybe when I add icing they will be better..
bakedbree
24 Dec 2012Sorry, I have never had a problem with this dough and I have been making it for years.
Margaret
7 Feb 2013Made these cookies last evening and this will be my go to recipe. The dough is not at all fragile and very easy to move from cutting surface to cookie sheet. Love them. Thanks so much for sharing.
bakedbree
10 Feb 2013I am so glad! I love this recipe. I have tried others and always come back to this one.
Christina
7 Feb 2013These are PERFECT. Perfect, perfect, perfect. I cannot stress that enough. They were a little tough to roll out, but not terrible. They taste amazing and they hold their shape incredibly. Thank you for sharing this recipe!
bakedbree
10 Feb 2013Thank you! This is my all time favorite recipe for sugar cookies. Did you let the dough sit for a bit before you tried rolling it out? That might make it easier to roll.
Samantha
10 Feb 2013I made two batches of this today, and I am so sad about how it is turning out. The first batch I added all 7 cups of flour right away, and it could not be more dry. It is just little crumble balls. I still squished it together the best I could and refrigerated it. I took it out to roll it, and it’s been sitting out for over an hour and still HARD as a rock! I finally got it to roll a little – and it just crumbled to nothing.
The second batch I only added 6 cups of flour and the texture of the dough was much better. I just took that batch out of the fridge since I threw the other away, so I guess we’ll see how it is to roll in a couple hours.
I’ve never had a recipe from you go this poorly! And from previous comments, some people don’t have issues with it so I’m wondering what the issue is! Hope the cookies make up for the frustrating day of baking them! 🙂
bakedbree
10 Feb 2013That doesn’t sound right. I have made these cookies hundreds of times, and I have never had this happen to me. I am so sorry, I know how frustrating that can be!
Samantha
13 Feb 2013The cookies DEFINITELY redeemed themselves! Oh my goodness are they AMAZING. Honestly the PERFECT sugar cookie. Hold their shape perfectly, but stay softish… And the taste is so good.
I’m making another batch today 🙂
And for me, I guess the key is only 6 cups of flour!
bakedbree
13 Feb 2013I am so glad!
Gena
14 Feb 2013I made these cookies for Valentines Day, and they were fantastic! I didn’t have butter, so I used margarine instead, and they turned out beautifully. I added a little extra flour to the dough ( about a 1/2 cup) and used a little flour to roll them out so they wouldn’t stick, and that seemed to help them keep their shape better during baking. I rolled the cookies out about a 1/4″ thick, baked them 8 minutes on an insulated cookie sheet and ended up with 5 dozen cookies. I will never use another sugar cookie recipe again!
bakedbree
21 Feb 2013I am so glad! I love this recipe too. I have tried others, but always come back to this one.
Alex
27 Mar 2013Just made these today, and they turned out great! The texture was perfect for making cut-outs. I rolled the dough out to 1/4″ thick and they cooked for exactly 8 minutes. I am excited to serve them at Easter, and am sure my family will love them! Thanks for the recipe!
bakedbree
31 Mar 2013I love this recipe too. I cannot use another because I know that it is so good.
Rannie
28 Mar 2013Hey, Bree! Question: What is the size of the eggs? Small, Medium or Large? I hope you reply..
bakedbree
31 Mar 2013I use large eggs.
Tia
30 Apr 2014are these soft and chewy or hard? im looking for soft cookies.
bakedbree
30 Apr 2014They are in between. They are soft in the middle, but made for decorating, so they need to be sturdy.
jennifer
22 Aug 2014I made these for my daughters birthday. I made number 1’s they were awesome , perfect not a single problem. And they were the best tasting ones I’ve had. Thank you for the recipe ps. They held up wonderfully during the decorating process.
bakedbree
22 Aug 2014I am so glad. I have tried other recipes, but this is the one that I always come back to.
Laura
1 Nov 2014They look great! When you are making half recipe, how many eggs do you use? Thanks!
bakedbree
2 Nov 2014Well, half of 4 is 2. I’d use 2.
Laura
2 Nov 2014Hahahahaha! I was completely sure I read 3 eggs in the recipe! Sorry!!
bakedbree
6 Nov 2014No problem, I thought that I had missed something. 🙂
Helen
8 Feb 2015Have you ever frozen the dough and then used it later? Just wondering, if so, how that worked out. I am wanting to make this early for Valentine’s Day cookie decor party with my kids. Thanks.
bakedbree
17 Feb 2015All the time. I usually freeze half of the dough and use it another time. It makes A LOT of dough.
Teresa
18 Nov 2016Our church asks us to make cookies for the prisoners and I always struggle with an easy peasy recipe. This one will go down a treat.
bakedbree
27 Nov 2016This is the best sugar cookie recipe I’ve tried, and I’ve tried a lot. It tastes great, and is easy to roll out.
judy
17 Dec 2016I have been using this recipe since 1969 when I was married. Our family tradition at Christmas was to make these cookies and we would have a ball decorating them, even the girls’ dad. Both my daughters carry on the tradition with their kids. Great family bonding.
bakedbree
18 Dec 2016I love traditions like that. 🙂
amy
25 Jan 2017Do you have a frosting recipe you recommend?
bakedbree
29 Jan 2017Yup! This one. https://bakedbree.wpengine.com/sugar-cookie-glaze
Kate Evans
24 Dec 2017Hi Bree,
Just wanted to say thanks for this recipe! I’ve been using it now for a couple of years for our neighborhood holiday cookie decorating parties and it’s always worked great.
~Kate
bakedbree
1 Jan 2018I am so glad! This is my favorite sugar cookie recipe and I always come back to it. It always works and tastes really good. I am so happy that it has become a tradition for you too.
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Carolyn
21 Dec 2018Hi! Do you bake your cookies on parchment paper?
bakedbree
22 Dec 2018I do. I’m lazy and don’t want to wash another pan.
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