This Sugar Cookie recipe is absolutely divine, with a perfectly soft sugar cookie every single time. This is the only sugar cookie recipe you’ll ever need!
This is THE sugar cookie recipe that we will use forever and ever. It is absolutely fool proof for a perfectly soft sugar cookie every single time. This recipe allowed us to stop bending to kid pressure, buying pre-packaged pink frosting sugar cookies at the grocery store every week. While we like our kids snacking on fresh fruit and raw veggies, we are happy to indulge them from time to time, and we can feel good about making these from scratch and knowing exactly what goes into their cookies.
Do I need to use a stand mixer?
You can use a stand mixer or a hand mixer to make sugar cookie dough.
Shaping:
Sugar cookies that keep their shape require refrigeration of the dough. Once the dough is made, wrap it in plastic wrap and refrigerate for at least 1 hour. This allows the fats in the dough to re-solidify, which prevents spreading during baking. Roll the refrigerated dough out 1/4 to 1/2 inch thick. Cut out your desired shapes and place on a prepared baking sheet. If you want the cookies to retain their shape as perfectly as possible, return the cut cookies to the fridge for at least 30 minutes more before baking.
The great thing about this recipe is that you can either do drop cookies (no dough refrigeration required!) or you can do rolled cookies with cookie cutters. All with the exact same recipe.
How to Decorate Perfectly Soft Sugar Cookies:
You can decorate sugar cookies with a simple buttercream frosting and sprinkles or go for a more intricate design with icing. You can use a simple powdered sugar icing by whisking together 1 cup of powdered sugar with 1/2 teaspoon of vanilla extract and 1 to 2 tablespoons of milk. For the most intricate designs, it is best to use a royal icing. With any of these options, you can use food coloring to dye your frosting the colors you desire. Gel food colorings are the easiest to work with and create the most vibrant colors.
Why do I need to use corn syrup? Can I leave it out?
The corn syrup helps to keep the cookies chewy, but if you don’t like corn syrup, you can omit it. Just note that corn syrup is not the same ingredient as high fructose corn syrup. They are completely different products.
Almond Extract:
This sugar cookie recipe has a mild flavoring. For a strong flavor, double the amount of almond extract. The extra 1/4 teaspoon of almond extract may seem like a small amount, but it provides a strong flavor.
Pro Tip:
The key to soft sugar cookies is to include a small amount of cream cheese as well as corn syrup. This combination creates the perfect soft and chewy sugar cookie that everyone always loves.
Storage Instructions:
Store your cookies in an airtight container at room temperature for up to 1 week.
If you like this recipe, you may be interested in these other delicious holiday cookie recipes:
- Spiral Christmas Sugar Cookies
- Easy Pecan Sandies
- Cinnamon Candy Cane Cookies
- Peppermint Joe-Joe’s Copycat
The absolute best sugar cookie recipe I’ve made- no exception. My family is addicted! Always come out perfectly soft and just thick enough. Bake exactly the time listed and let them cool on the pans a few minutes before moving to cooling rack.
I made these delicious cookies, my family loved them.. sharing with our neighbor children..
Thanks for sharing the recipe..
Blessings.. Happy Easter 🐇
He is Risen!
I’ve made these several times and they really are the best soft sugar cookie! Today I let one batch overbake quite a bit and they are still delicious, kinda like a much better vanilla wafer with a soft center!
And so easy to put together! Thanks again!
Does the frosting harden so you can stack the cookies
I love the simplicity of this recipe. The results were great.
I swapped out corn syrup for honey and used unsalted butter.
I even popped a little dint in the dough on one tray and filled with a dab of strawberry jam!
My husband has given this his tick ✔of approval, and that’s important, as he’s the one consuming them. 🙂
My grandmother made the same sugar cookies but instead of putting frosting on top she put three raisins in the middle and sprinkled with sugar.
Love these sugar cookies! They stay soft and taste fantastic. Highly recommend.
these cookies are so good, and very moist .. thank you!!!
Everyone who had these LOVED them! Can I freeze the dough for future baking?
Yes, you can! Cookie dough freezes really well.
I made these last night and couldn’t believe how velvety the dough was. Perfection. I chose to leave out the almond extract – don’t care for the flavor. I dabbed the dough ball in Christmas sprinkles and then pushed them down with the bottom of a glass. I did have to adjust the cook time because my oven runs hot. Took me a while but I ended up with the most perfect sugar cookies, slightly golden around the edges. I have yet to be disappointed by any of Rachel’s recipes. She is my go-to for practically everything.