The BEST Sugar Cookies (like ever)

These sugar cookies are a classic recipe that never goes out of style. You can make them in just one bowl and with only 4 ingredients, you’ll have the best sugar cookies ever!

The “best sugar cookie recipe” is a popular and well-liked recipe that is easy to make. This is a great dessert for the holidays or any day of the year.

With these excellent cut out sugar cookies, you can go back to fundamentals. You won’t be disappointed with this cut out sugar cookie recipe, which is dense and chewy with a crispy edge and a gooey middle. Cut these out with whichever shape and size cookie cutter suits your occasion, then decorate them or eat them plain!


How to Make the Best Sugar Cookies with Cut Outs

Good morning, sweethearts, and happy Monday! My very FAVORITE cut out sugar cookie recipe comes from Sofi. I believe we can all agree that a supple, chewy sugar cookie recipe is a baking essential that everyone should have on hand. Sugar cookies are a crowd-pleasing, readily transportable treat that can be used for any occasion. Sprinkle them with colored sugar and call it a day. Frost them with a fluffy buttercream, decorate them to a “T” with royal icing for a fun task, or just sprinkle them with colored sugar and call it a day.

Let’s go to the finest cut out sugar cookies of all time without further ado.

This sugar cookie recipe has been passed down through my family for generations (though I’ve adjusted it over the years to get it just right), and it’s the ultimate chewy, rich, buttery sugar cookie… Is it necessary for me to continue?


The nicest thing about these cookies is how simple they are to prepare. If you’re in a hurry, just sprinkle your forms with colored sugar and call it a day, or cover them with homemade frosting if you’re creating these sugar cookies for a special occasion. Because the dough comes together quickly, you’ll have more time to decorate these cut-out sugar cookies.

Or you could eat them.


How to create the greatest sugar cookies with cutouts:

Before we get started, let’s break it down with a few pointers:

  • Ensure that all of your ingredients are at room temperature before you begin: If there’s one thing that can mess up a recipe, it’s when the components aren’t at the same temperature. To ensure that everything blends together smoothly, make sure your butter and egg are at room temperature.
  • Use a blend of vanilla and almond extract: This is a tip I picked up while working in a bakery, and I’m not sure why it isn’t more well-known. 1 1/2 teaspoons vanilla extract and a quarter teaspoon of almond extract are used in these sugar biscuits. The almond flavor isn’t overpowering; it just adds depth to the vanilla flavor profile!
  • Refrigerate the dough before rolling out: I understand being eager, but the time your sugar cookie dough rests in the fridge will help the cookies hold their form and enable all of the flavors to settle in. We suggest chilling the dough for at least one hour, but you may prepare it the day before or freeze it far ahead of time!

Step 1: Cream together the butter and sugar until smooth.


The butter and sugar are not beaten until light and fluffy in this recipe, which is unusual. Everything should be well blended but not aerated. This will produce thick, chewy cookies that are ideal for icing, sprinkles, or sandwiching together.

Step 2: Combine the egg, vanilla extract, and almond extract in a mixing bowl.


To ensure that your egg blends effortlessly into the butter and sugar mixture, make sure it is at room temperature. A lot of bakeries employ the mix of vanilla and almond in their vanilla-flavored baked products as a little trick! The combination of vanilla and almond offers a more sophisticated taste profile that elevates your sugar cookies from home to bakery.

Step three: Scrape the sides of the basin clean, then stir in the flour and salt.


Scrape down the edges of the bowl with a rubber spatula to ensure that everything is well integrated. Mix in the flour and salt for approximately a minute. You don’t want to overwork the dough, but just enough work will help the cookies hold their form when you roll them out!

Step 4: Refrigerate for at least one hour after forming a flat oval disk.

Form the dough into a flat oval disk by wrapping it in plastic wrap or placing it in a tight container. Although the dough will be soft, it should keep its form. Refrigerate the dough for at least an hour and up to 24 hours before using. If you’re going to chill the dough for a longer period of time, take it out about a half hour before you’re going to roll it out to soften it up a little.

Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.

We can’t live without parchment paper, as you surely well know. It will give your cookies a crispy edge while also allowing for easy release to avoid breaking any delicate forms!

Step 6: Roll out the cookie dough to approximately 1/4 inch thickness on a floured board and cut out cookies.


On a well-floured surface (you don’t want anything to stick!) Roll out the dough disk to a thickness of approximately 1/4 inch. I generally just eyeball it, but if you really want to be accurate, this amazing rolling pin can help you roll out dough to the proper thickness. You may use whatever size or shape cookie cutter you choose!

If you’re using a particularly precise cookie cutter, put your cut-out sugar cookies in the freezer for 10 minutes before baking to guarantee they stay in form.

P.S. If you want to sprinkle sugar on your cookies, do it now! Transfer the cookies to parchment paper, sprinkle with sprinkles, sanding sugar, or colored sugar, and you’ll have gorgeous cookies without the need for icing.

Step Seven: Bake for 8 to 12 minutes, or until the edges are barely golden brown (depending on the size of the cookies). Allow to cool before icing!


When these cut-out sugar cookies are done baking, how do you know they’re done?

An overbaked sugar cookie will be dry and hard, so pay careful attention to get the perfect balance of crispy edges and gooey, chewy middle. Keep an eye on your first batch of cookies to determine the ideal baking time for their size and form.

Take them out when the edges are just beginning to turn golden brown, but the middles are still mushy.


We hope you enjoy these sugar cookies as much as we enjoyed making them! I’ll be back on Wednesday with some Easter-themed dishes!




This handmade sugar cookie recipe is chewy, thick, and has a crunchy edge and a gooey middle, making it one of the greatest cut out sugar cookies ever. Bake these for a buttery frosted sugar cookie or a family day of handmade sugar cookie creation!

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 20 medium-sized cookies.
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 20 medium-sized cookies.
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 20 medium-sized cookies.
  • Cookies are a kind of cookie.
  • Baked method
  • American cuisine


  • room temperature 1/2 cup unsalted butter
  • 1 pound of white sugar
  • 1 room temperature egg
  • 1 1/2 teaspoon extract of vanilla
  • 1/4 teaspoon almond extract
  • a half teaspoon of salt
  • 1 3/4 cup flour (all-purpose)


  1. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until barely incorporated. Beat in the egg, vanilla, and almond extract until well combined.
  2. Scrape down the sides of the bowl and beat for 1 minute with the salt and flour. Wrap plastic wrap around a flat, oval disk. Refrigerate for at least an hour or up to 24 hours.
  3. Preheat oven to 350 degrees Fahrenheit and line two baking pans with parchment paper. Roll out the cookie dough to 1/4 inch thickness on a floured board using a rolling pin. Cut out the shapes and place them on the baking sheets that have been prepared. If you wish to sand the cookies, now is the time to do it! Bake for 8 to 12 minutes, or until the edges are barely golden brown, depending on the size of your cookies. It all depends on the size of your cookies–mini cookies take around 8 minutes, medium size cookies take about 10 minutes, and giant cookies take about 12.
  4. Allow cookies to cool completely before transferring to a wire rack to cool completely. Allow for thorough cooling before icing or eating plain. They’re also terrific that way.

sugar cookies, sugar cookies cut out, sugar cookies rolled out


Making Dough Instructions

  • Use butter that is at room temperature.
  • Make sure the dough isn’t overworked! If you don’t mix the dough until it’s barely incorporated, your cookies will be dry and tough.

Rolling out the dough hints

  • If you don’t refrigerate the dough before baking, your cookies will spread too much. Chilling for at least an hour or overnight is recommended. If you’re going to chill the dough overnight, let it out on the counter for a half hour to make rolling it out easier!
  • To prevent the dough from sticking to your surface, heavily flour it or roll it out on a piece of plastic wrap.
  • Between cutting out cookies, dust your cookie cutter with flour to prevent the dough from sticking to it.
  • To assist the sugar cookies keep their form when constructing complicated shapes, place the cookie sheet in the freezer for 20 minutes before baking.


  • 1 cookie per serving
  • Calories per serving: 122
  • 10.1 grams of sugar
  • 4.9 grams of fat
  • 3 grams of saturated fat
  • 2.9 g of unsaturated fat
  • 1.5 grams of protein

Are you looking for more Broma classics?

The Best Chocolate Buttercream Vanilla Cake

Chocolate Chip Cookies from Levain Bakery

Fudge Brownies in the Bakery Style

Recipe for Muffins that aren’t Your Average Muffins 


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The “best sugar cookie recipe for decorating” is a delicious, easy-to-make sugar cookie recipe that’s perfect for decorating. The cookies are crispy on the outside and soft on the inside with a light vanilla flavor.

Frequently Asked Questions

How do you make sugar cookies taste better?

A: Sugar cookies are delicious in their taste and sweetness, but they can be made better by adding a little bit of salt. If you want to take this step, add one teaspoon of salt for every cup if flour.

What are the top 10 most popular cookies?

A: 1. Chocolate chip 2. Cheesecake 3. White chocolate macadamia nut 4. Gingerbread man 5. Snickerdoodle 6. Mint chocchip 7. Peanut butter cookie 8-10) Grandmas cookies

What is the best cookies in the world?

A: The best cookies in the world are made by my grandmother. She makes them with love, and they always taste so warm and gooey that your toes will curl up just thinking about it!

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