The Best Sugar Cookie Recipe

Hands down, this is the Best Sugar Cookie Recipe we’ve ever tested! Learn How to Make Sugar Cookies that everyone will love. These little guys are light, pillowy, and packed with flavor.

Hands down, the Best Sugar Cookie Recipe we've ever tested! Learn How to Make Sugar Cookies that everyone will love. Light, pillowy, & packed with flavor. #ASpicyPerspective #cookies #sugarcookie #baking #dessert
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Best Sugar Cookie Recipe

We’ve got a theme going on this week… Called The Best.

I’m sharing tried-and-true recipes I’ve made dozens (even hundreds) of times, because I’ve never tasted anything better. Monday I posted the absolute best yeast roll recipe I’ve ever made, and today I’m sharing The BEST Sugar Cookie Recipe.

Hands down, the Best Sugar Cookies we've ever tested! Learn How to Make Sugar Cookies that everyone will love. Light, pillowy, & packed with flavor. #ASpicyPerspective #cookies #sugarcookie #baking #dessert

Learn How To Make The BEST Sugar Cookies With This Fun Recipe!

This is the end-all of sugar cookies, friends.

Better than your mom’s.

Better than your grandma’s, may she rest in peace.

Better than that fancy bakery down the street.

And sure as heck, better than any grocery store sugar cookies you’ve ever tasted.

Hands down, the Best Sugar Cookie Recipe we've ever tested! Learn How to Make Sugar Cookies that everyone will love. Light, pillowy, & packed with flavor. #ASpicyPerspective #cookies #sugarcookie #baking #dessert

World’s Best Sugar Cookie Recipe

The Best Sugar Cookie Recipe is ultra light, ever so crispy around the edges, glistening with sugar crystals, and packed with a sweet vanilla-wheat flavor.

These cookies put all other sugar cookies to shame.

How to Make The BEST Sugar Cookies Ever! Classic perfection on #sugarcookies

There’s something spectacular about a simple, yet perfect, sugar cookie.

Today I’m going to show you how to make sugar cookies that will make your head spin. I bake “The Best Sugar Cookie Recipe” for holidays and parties regularly, and have used this recipe as a base for all sorts of sugar cookie variations.

I’ve been asked for The Best Sugar Cookie Recipe more times than I can count, always with a statement like, “These are just sugar cookies, right? OMGeeeeee. I’ve got to have the recipe.”

World's Best Sugar Cookie Recipe! Learn How to Make Sugar Cookies that everyone will love. Light, pillowy, & packed with flavor. #ASpicyPerspective #cookies #sugarcookie #baking #dessert

I found the base-recipe at least a decade ago in an old version of Cook’s Illustrated’s Best Recipe Cookbook.

Over the years, I’ve tweaked it just a tad, so that now I have the absolute best sugar cookie recipe around.


Watch the Video & Check the Recipe Card to Learn How to Make the Best Sugar Cookies!

How To: The BEST Sugar Cookie Recipe Ever! Classic perfection on #sugarcookies

How To Make Sugar Cookies from Scratch

  • Perfect sugar cookies should always have equal parts butter and sugar. The butter and sugar should be creamed together (beat on high) until the butter is lighter in color and ultra fluffy. You should be able to tell that the sugar is broken down into the butter, because it will no longer look granular. This usually takes several minutes to achieve.
  • For extra light and delicate sugar cookies, sift your dry ingredients. Measure first, then sift.
  • You need to use a generous amount of good quality sea salt and pure vanilla extract to bring out the best flavor in the cookies.
  • Do not over beat the cookie dough. Think gentle thoughts.
  • Roll the dough into balls, coat in extra sugar, and press flat with the bottom of a drinking glass. This creates a crispy glistening exterior and a uniform shape.
  • Do not over-bake. The moment the edges look remotely golden, take the cookies out of the oven and cool.

That’s pretty much it!

The Best Homemade Sugar Cookie Recipe we've ever tested! Learn How to Make Sugar Cookies that everyone will love. Light, pillowy, & packed with flavor. #ASpicyPerspective #cookies #sugarcookie #baking #dessert

Please note, The Best Sugar Cookie Recipe is NOT a roll-out cookie recipe for cookie cutters. It’s just too darn delicate for that.

If you’re looking for a roll-and-cut cookie recipe, use this one. The extra egg yolk and flour make the cookies slightly sturdier, so they can handle the abuse.

However, these sugar cookies are marvelous with glaze and sprinkles.

Looking for more of the BEST cookie recipes? Try these:

The BEST Sugar Cookie Recipe Ever! Classic perfection on #sugarcookies
4.92 from 79 votes

The Best Sugar Cookie Recipe

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Hands down, The Best Sugar Cookie Recipe we've ever tested! Learn How to Make Sugar Cookies that everyone will love.

Servings: 45 cookies
Nutrition Facts
The Best Sugar Cookie Recipe
Amount Per Serving (1 cookie)
Calories 113 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 55mg 2%
Potassium 26mg 1%
Total Carbohydrates 13g 4%
Dietary Fiber 0g 0%
Sugars 6g
Protein 1g 2%
Vitamin A 4%
Calcium 1%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
  2. Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don't skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.

  3. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
  4. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. The dough should be soft and delicate - don't over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it's 1/3- to 1/2-inch thick.

  5. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.

Recipe Video

Recipe Notes

BOURBON GLAZE: Once the cookies are cool, whisk 1 tablespoon of heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon together. Then whisk in 1 cup powdered sugar until smooth. Dip the face of each cookie into the glaze. Allow the excess to dip off, then place them back on the parchment paper to dry.

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207 comments on “The Best Sugar Cookie Recipe

  1. Lynposted March 28, 2019 at 4:18 pm Reply

    I made these delicious cookies for a dinner at Church.  I dipped 1/3 of them in chocolate.  Some of the others just dipped in sugar.  and In 1/4 of the dough I put a Tablespoon of Cocoa, well chopped Pecans, then rolled them in the sugar as your recipe calls for.
    They made such a pretty plate, and cookies make a wonderful comfort food for this Memorial Dinner.  Lots of compliments – means so much because 30 years ago, due  to a serious car accident and brain surgery, I have no taste or smell at all.  I depend on friends and my Husband when I am changing wonderful recipes a bit or a lot!!
    Please wear your seat belts – back seat too!! 

  2. Courtneyposted March 16, 2019 at 7:21 pm Reply

    These cookies were AMAZING AND DELICIOUS! They were delicate, as the recipe stated, but I ended up preferring that. The only thing I did differently was use salted butter, instead of unsalted, since it was all I had. They were still so good, and I think I’ll use salted butter again next time.

  3. Pam Aposted March 8, 2019 at 12:13 am Reply

    Best Sugar Cookies I ever made. Made for my son who lives sugar cookies for his birthday. Also made for my friends for my retirement dinner. I liked that it was still soft days later. Great cookie! 

  4. Danaposted February 23, 2019 at 7:49 pm Reply

    Amazing cookies ever!!!! My daughters volleyball team loved them, will definitely make them again!

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  6. Samantha Turnerposted February 14, 2019 at 8:44 pm Reply

    This mixture taste ok, but the consistency is too soft. I followed the recipe to the T

  7. Nadiaposted February 14, 2019 at 6:28 pm Reply

    I’m not hat into sugar cookies but am making these for my hubs for Valentine’s Day. THESE COOKIES ARE AMAZING and I hope there are some left by the time my husband gets home from work!!!

  8. Maryposted February 12, 2019 at 9:37 am Reply

    I just made these for a HIghTea and they turned out to be a favorite of the guests. Excellent flavor and  texture.

  9. Rebeccaposted February 11, 2019 at 7:05 pm Reply

    I made exactly according to the recipe, but I used heaping tablespoons. It made huge, thick, delicious cookies. Wonderful recipe!

  10. Roseposted February 9, 2019 at 11:17 pm Reply

    I always add a splash of extra vanilla, but these cookies are amazing! 9 minutes is the perfect amount of time. I let my batter chill for 30 minutes before baking, and I was able to shape it for cookie cutters. Trying now in balls to see if I can get thicker cookies, will update after seeing how they turn out. But my friends and husband really enjoyed these cookies.

  11. Cookie monsterposted February 8, 2019 at 11:52 pm Reply

    I ate these :)

  12. Sara Aldenposted February 7, 2019 at 3:43 pm Reply

    I was wondering if I could add fresh frozen strawberry puree into the dough to make it have a natural strawberry flavor?

    • Sara Aldenposted February 7, 2019 at 3:45 pm Reply

      I wanted to buy frozen strawberries then put them in a blender and then add the blended strawberries into the dough. How much should I add?

      • Sara Aldenposted February 7, 2019 at 3:50 pm

        I also forgot to mention, I’m wanting to add the strawberry puree into the dough and then once baked, use heart shaped cutouts, like your recipe for cutouts. Would that be alright?

    • Sommer Collierposted February 10, 2019 at 11:45 pm Reply

      Hi Sara,

      I’m afraid doing that would add too much moisture to the dough, and they would end up like muffin tops instead of cookies. If it were me, I would swap some of the vanilla extract for strawberry extract. Hope this helps!

  13. Sandieposted February 6, 2019 at 4:25 pm Reply

    Typo and rating correction…. Respect!
    And…. Definately 10 Stars!

  14. Sandieposted February 6, 2019 at 4:20 pm Reply

    Ok. So I made these cookies exactly by your recipe. I like to make recipes by the way they were shared first. Then I can play with my own ideas. Resect. So now for the test…… Drum roll please….
    They are wonderful!!! Bravo!
    Next batch is now under construction. My little twirl on this batch will be simple. HALF vanilla and half almond. That’s it! Don’t want to mess with perfection, too much!
    Thank you!

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  16. Michelleposted February 2, 2019 at 6:21 pm Reply

    These were delicious !!

  17. Theresa yesuposted February 1, 2019 at 2:58 pm Reply

    Can gluten free flour be used? Asking for my grandson.

  18. John Haubnerposted January 30, 2019 at 1:44 pm Reply

    These are great cookies. I needed to triple the glaze, however, and thin it put a lot with extra cream. 

  19. Manal Mansouriposted January 20, 2019 at 6:52 pm Reply

    Could you use aluminum foil instead of parchment paper, and can you dye the actual dough??

    • Sommer Collierposted January 24, 2019 at 9:14 pm Reply

      Hi Manual,

      I would not use use foil, because it will cause the cookie to spread too much. However, yes, you can definitely color the cookies! :)

  20. Monseposted January 17, 2019 at 2:07 am Reply

    Hi I have not yet made these cookies but I want to, and so I have a quick question…do you absolutely have to use sea salt? Or can you use regular iodized salt?

    • Sommer Collierposted January 24, 2019 at 9:33 pm Reply

      Hi Monse,

      Yes, you can use regular table salt. Happy baking!

  21. Patposted January 15, 2019 at 7:52 pm Reply

    I found your sugar cookie recipe right before my husband passed away. I made it for him and for the hsopice nurses. Everyone agreed they are the absolute best and call it my version of crack. The only thing I do different than you is that I let the dough chill for about an hour and it seems to be so much easier to handle.

  22. Kayeposted January 13, 2019 at 11:34 pm Reply

    Can the dough for these cookies be frozen?

  23. Lori Dposted January 13, 2019 at 8:31 pm Reply

    Loved these! Instead of using a glass to smash them. I just usea teaspoon drop the dough into the sugar. Then placed the cookie dough on the cookie sheet and baked. They expanded a little. I perfer a thicker cookie. I will definitely make these again!

  24. Aisha Eatmonposted January 12, 2019 at 3:29 pm Reply

    Okay so I just made these cookies in my mixer I just got for Christmas let me just say I love it, and I’m on the hut for new attachments. So I made them I halved the recipe, I did the first batch pressed them down with a glass and they were super thin, I did the second batch and didnt press them down and they came out perfect. When I make them again I’ll cook them for 9 minutes. The flavor was amazing.

  25. Tiffany F.posted January 7, 2019 at 9:11 am Reply

    I don’t have one of those big electric mixers, but I do have hand mixer with the little attachments. Can I use it or do I have to have a big electric mixer?

    • Sommer Collierposted January 7, 2019 at 12:54 pm Reply

      Hi Tiffany,

      You can definitely use an electric hand-held mixer. Just be sure to cream the butter and sugar together an extra long time, so it’s very fluffy. Happy Baking!

  26. Chloeposted January 4, 2019 at 8:04 pm Reply

    Very good!

  27. Emilyposted December 27, 2018 at 8:48 pm Reply

    My first attempt at sugar cookies, and they are AMAZING!!!! They were a little sticky the first batch, so I popped the remaining dough in the fridge for 20min and were a lot easier to work with. Made my own icing with 1 1/2cup powdered sugar, 1tsp lemon juice, 2 TBSP whipped egg whites, and 2TBSP heavy cream (from another recipe) and worked perfect, but they’re just as good by themselves. Brought them for Christmas party and had to make another batch for just me and husband the next day because they were none leftover!! Thank you so much!!!! 😃😃

  28. Heatherposted December 24, 2018 at 7:34 pm Reply

    Too high of a temp and too long for this recipient here in California 

  29. Lyndaposted December 24, 2018 at 5:30 pm Reply

    Just finished making a batch of these cookies – they are so wonderful!!! I mixed some red and green sugar crystals in the regular sugar to make it a little more festive.  Thanks for posting the BEST sugar cookie recipe.

  30. Barbara Beaubienposted December 24, 2018 at 3:02 pm Reply

    I followed the recipe exactly with sifting, parchment paper etc and they were perfect!  Yum!

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  33. Missyposted December 23, 2018 at 4:06 pm Reply

    I don’t even know where to begin on how awesome these cookies are.  I have a drop recipe Ive used since 2011 but it was never quite what I wanted.  The dough for these came together amazingly, they cooked perfectly and taste phenomenal!  We literally couldn’t quit eaing them!  Thanks so much!  

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  36. Ana Robinsonposted December 22, 2018 at 4:59 pm Reply

    I don’t usually like sugar cookies but these cookies are just amazing. The cookies melt in your mouth and flavor is on the spot. This recipe is a must try.

  37. Mikeposted December 22, 2018 at 1:10 pm Reply

    I’m a 63 year old male and have been a cook since I was an adolescent but haven’t been a baker per say. I’ve dabbled with a carrot cake that I remember from my childhood, making it for my daughter’s birthday. Now all three of my girls have standing orders for that carrot cake for their birthdays and it is spilling over to my grandchildren’s birthdays. So I thought I should take a shot at some cookies and thought sugar cookies should be simple enough.  They  were. These cookies are so light that when you bite and chew them, they almost disappear in your mouth like cotton candy. The flavor is so rich and delicious. When I brought some out for Sunday football, the grandkids said, grandpa are those your sugar cookies? After I said yes, the cookies disappeared. I have a feeling there’s will be a new standing order at Christmas time. Thank you for sharing your recipe.  

  38. Lea Blumeposted December 22, 2018 at 3:48 am Reply

    I’ve been looking for a decent sugar cookie recipe for years. I decided to give this one a try because if the positive reviews it received. I was not disappointed!! I think I’ve finally found a forever sugar cookie recipe. It’s easy to make and has an amazing flavor. I hope more people give this recipe a chance!!

    • Lea Blumeposted December 22, 2018 at 3:54 am Reply

      Because OF the positive reviews it received. Saw my typo too late

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  40. Emm Wallerposted December 21, 2018 at 1:08 am Reply

    These are perfect!
    Now the ultimate question: how would I need to alter the recipe to make chocolate sugar cookies?

    • Sommer Collierposted December 22, 2018 at 10:33 am Reply

      Hi Emma,

      I actually do this quite a bit! Just substitute 1/2 cup of the flour for unsweetened cocoa powder. Happy Baking!!

  41. Collete Williamsposted December 20, 2018 at 9:40 pm Reply

    Thank you so much for shsring this recipe. I made these for a christmas party and they were a big hit. I will definitely be baking these again.

  42. Andreaposted December 20, 2018 at 7:08 pm Reply

    The cookies are definitely 5 stars…super easy to make even for a beginner. With that said, the glaze recipe listed must be missing something or the measurements are off. 1 cup powdered sugar mixed with 1 tablespoon plus 2 teaspoons of liquid just makes a very thick paste. Had to add 2 more tablespoons of cream and it was still too thick to “dip” the cookies in. Rating only on the cookie though because they are amazing!!!

  43. Crystalposted December 19, 2018 at 8:31 pm Reply

    I want to give my sugar cookies an almond flavor. Would I replace the vanilla extract with almond and how much should I use? Can’t wait to try these!

    • Sommer Collierposted December 20, 2018 at 6:47 pm Reply

      Hi Crystal!

      For me, I would probably use 2 teaspoons vanilla extract and 1 teaspoon almond extract. Or even 2 1/2 tsp vanilla, and 1/2 almond. Almond flavor is wonderful in cookies, but it can be very overpowering. Hope this helps!

    • Annposted December 23, 2018 at 9:46 am Reply

      I would try putting the almond extract in icing not all but some I’ve been doing that for years ??? Anyway it’s a try .

  44. Rachel Dposted December 17, 2018 at 4:14 pm Reply

    I have recently discovered your website and I absolutely love it! I have made a few batches of these cookies and they really are the best sugar cookies I have ever had! I will never use a different recipe! I also made your cinnamon rolls and they were amazing! I will be making those for Christmas breakfast! Thank you so much for these delicious recipes!

  45. Jennifer Robersonposted December 16, 2018 at 11:53 pm Reply

    I followed this recipe exactly, and it made the absolute best sugar cookies ever! !!

  46. Tania Kasparianposted December 16, 2018 at 1:17 pm Reply

    Hi, can you use this recipe for cut out shapes? Will you need to chill them for a little before? Thank you!

    • Alyssaposted December 16, 2018 at 8:26 pm Reply

      I was looking for the same thing, but she has a recipe  just like this one with and extra egg yolk and flour. It’s another link in her description. I was wondering about the food coloring, if we could add it to the dough or not. ?

  47. Adrienneposted December 15, 2018 at 9:15 pm Reply

    I don’t even like sugar cookies, but these were seriously amazing!  Not suitable to roll out and cut into shapes, but we just decorated all the round cookies in Christmas themes.  

  48. Jennyposted December 15, 2018 at 8:54 pm Reply

    Does this dough cut well into shapes?
    I’ve used this recipe to make the cookies as instructed and they were awesome but I want to make them into Christmas cookies!

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  50. Donna Kposted December 14, 2018 at 11:57 am Reply

    Do you have to put the BOURBON GLAZE?

  51. Fasconatingcupcakesposted December 11, 2018 at 3:59 pm Reply

    I tried making Sugar cookies for Christmas 3 yrs ago. This I decided to give a try and OMG!!!! These are the BEST EVER, I only made 4 to test and ate them while still 🔥. I love the recipe the sugar and the butter balance I will make these from now on my go-to cookie recipe .


  52. ANAposted December 10, 2018 at 4:26 pm Reply

    About how many cookies does a batch makes 

    • Hannahposted December 15, 2018 at 3:46 pm Reply

      It says at the top of the recipe about 45

  53. Erinposted December 9, 2018 at 11:20 pm Reply

    Perfect cookies at 9min! I added chopped pecans!

  54. Jayposted December 8, 2018 at 6:58 pm Reply

    Light, easy, and delicious.

  55. Meganposted December 8, 2018 at 5:39 pm Reply

    Can I make Christmas cookies with this recipe? As in making them into shapes?

    • Nacomaposted December 13, 2018 at 6:39 pm Reply

      is there a way for this recipe to be used to make cut out cookies?

      • Roseposted February 9, 2019 at 9:09 pm

        I chilled the batter for 30 minutes before using, and it was firm enough to use with cookie cutters.

  56. Sara Bposted December 7, 2018 at 12:15 pm Reply

    My oven is wonky- often burns things, and I substituted almond extract in place of vanilla, my butter was a little cooler than I’d prefer- even with all these changes the cookies turned out incredible! Yummy and tender and chewy with crisp edges. The edges got a bit dark but that’s definitely because of my oven. Haven’t iced them yet but my kiddos might eat them all before I can get any made! Super quick to whip up and it made a big batch. Definitely keeping this recipe for an easy potluck, church, of family gathering treat.

  57. Amy Hawkinsposted December 6, 2018 at 8:32 pm Reply

    I am out of vanilla extract and read what I could use to substitute it with and it said Maple or Pancake syrup! I was wondering if it would still taste the same and should it equal the same amount of Vanilla? Really want to make these tonight!!

    • Sommer Collierposted December 7, 2018 at 8:42 pm Reply

      Hi Amy!

      I’m not sure there really is a good substitute for vanilla extract. I would just run out and grab some. :)

  58. Marianne Bennettposted December 5, 2018 at 6:57 pm Reply

    What is cream? Heavy cream?

    • Sommer Collierposted December 6, 2018 at 6:09 am Reply

      Hi Marianne!

      Yes, for the bourbon glaze use heavy cream. Happy Baking!

  59. staciposted December 4, 2018 at 11:34 pm Reply

    Can I use sugar sprinkles instead of granulated sugar to roll them in?

    • Sommer Collierposted December 6, 2018 at 6:16 am Reply

      Hi Staci,

      Absolutely. Sprinkle away!! :)

      • Lindsay fposted March 4, 2019 at 10:30 pm

        They are great… love the consistency but they were a bit salty. I would use 1/2 the salt next time. I also was almost out of vanilla so I did half almond great flavor minus the salty

      • Sommer Collierposted March 7, 2019 at 2:59 pm

        Hi Lindsay,

        I’m so glad you liked them! I’m wondering if you accidentally used salted butter. If so, that would account for the salty flavor.

  60. Cyndiposted December 4, 2018 at 10:13 pm Reply

    You were right, these cookies are wonderful! A new family favorite! Thanks so much for sharing!

  61. Kristenposted December 3, 2018 at 12:23 pm Reply

    These are definitely sugar cookie perfection! This recipe turns out perfect cookies every single time I make it.

  62. Bethanyposted December 2, 2018 at 11:17 pm Reply

    These cookies were great! They came out very light and airy, just the right ratio of sugar to butter. Thanks for the recipe!

  63. Mary Johnsonposted December 2, 2018 at 6:34 pm Reply

    Just made my first batch and my family loves them.  I was thinking about adding a teaspoon of cream of tartar to my next batch.  I miss the flavor it adds.  Any thoughts?

    • Sommer Collierposted December 6, 2018 at 6:30 am Reply

      Hi Mary,

      That sound delicious… They would have a bit of a snickerdoodle flavor that way. :)

  64. Erinposted December 1, 2018 at 5:05 pm Reply

    Excellent! Even better the next day. Definitely a keeper. Thank you for the recipe.

  65. Linda Hicksposted December 1, 2018 at 4:40 pm Reply

    I followed directions and it is the best recipe for sugar cookies I have made.

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  67. Lauren Mastersposted November 29, 2018 at 10:39 pm Reply

    The outcome was closer to shortbread than the chewy sugar cookie I was anticipating. Delicious, but yes, SHORTBREAD. I was a bit disappointed. The picture looks like a chewy cookie, and I prefer mine chewy and a bit tangy. Plus, the dough was too soft after all the blending, and melding into balls was quite a challenge. I had to refrigerate for a bit to be able to make into balls.

    • Sommer Collierposted December 6, 2018 at 6:49 am Reply

      Hi Lauren,

      I’m sorry to hear that. It sounds like there’s a possibility you did not cream your butter and sugar long enough, so it was light and fluffy. If you try the recipe again, make sure to beat the butter and sugar on high for at least 3-5 minutes.

  68. Shelly Tanejaposted November 27, 2018 at 11:44 pm Reply

    Can I use salted butter? 

    • Sommer Collierposted November 28, 2018 at 7:59 pm Reply

      Hi Shelly,

      Yes you can. You might just add a little less salt to the recipe. Happy Baking!

  69. Tiffanyposted November 26, 2018 at 7:06 pm Reply

    These cookies were absolutely delicious! They were so light and fluffy and they just melted in your mouth. A wonderful, buttery tasting sugar cookie. This recipe is definitely a keeper!

  70. Kateposted November 26, 2018 at 10:10 am Reply

    I’d like to add two different colors to the cookies, but keeping them separate. When should I incorporate into cookie dough and still avoid over working the dough?

    Thank you!

    • Sommer Collierposted November 26, 2018 at 9:00 pm Reply

      Hi Kate!

      The moment the flour is fully incorporated turn off the mixer. Separate the dough and mix each half just long enough to have a smooth color. Happy Baking!

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  72. Kellieposted November 15, 2018 at 10:40 pm Reply

    The Best sugar cookie, is the best sugar cookie. Will be making these all the time.  

  73. Nicoleposted November 9, 2018 at 9:24 pm Reply

    I made these cookies, and they came out amazing! I cut the recipe in half because 45 cookies was a lot however they were almost immediately gone! Great soft melt in your mouth cookie. Will be making again.

  74. Lynnposted November 7, 2018 at 3:03 pm Reply

    Hi. Having trouble watching the video. I’m wondering if you removed it? Or maybe the links aren’t correct? I searched your account on YouTube as well. Hmmm.

    • Sommer Collierposted November 8, 2018 at 5:36 am Reply

      Hi Lynn,

      The recipe video is embedded in the recipe form. It’s working on my end. Mind refreshing your browser and trying again?

  75. Terriposted November 1, 2018 at 9:32 pm Reply

    I followed the directions exactly and wouldn’t change a thing.
    I give it 2 thumbs up and 2 toes…thank you.

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  77. Beth Pierceposted November 1, 2018 at 9:18 am Reply

    Delicious sugar cookies! Thank you!

  78. Sharonposted October 26, 2018 at 3:37 pm Reply

    Could you make this for cut out cookies or are they too soft? I will be making this as the recipe calls for, although I would love a great cut out cookie recipe.

  79. Linda Fryposted October 21, 2018 at 6:44 pm Reply

    These sugar cookies are amazing !! Kids love them and I have picky eaters!! Saving your site for more recipes!

  80. Judy Johnsonposted October 15, 2018 at 5:10 pm Reply

    These cookies are delicious!!

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  83. Daniel Yoakumposted August 26, 2018 at 8:12 am Reply

    O.M.G. these really are the BEST sugar cookies EVER! Seriously! 
    I used a medium sized cookie dough scoop and the dough was so soft I worried something was wrong but nope! It was perfect!
    Definitely saving this recipe!

  84. Candyposted August 21, 2018 at 8:30 pm Reply

    My teenage daughter is making these for the second time this week! They are so delish and easy to make. Thanks for a great recipe. 

  85. Janelleposted August 10, 2018 at 4:46 pm Reply

    I just made these sugar cookies last night and they are amazing. So soft & chewy. Since the kids loved them I’ll have to make mare later on. This will be the only recipe I’ll use. 

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  88. Xoolposted May 18, 2018 at 4:26 am Reply

    This is great! I tried it over the week and very happy with the outcome. bookmarked it as the best

  89. Pat Richardsonposted May 11, 2018 at 12:32 pm Reply

    I have made these cookies more time then I want to admit, but have a question. Can I make the recipe and then freeze it before I bake or should I bake cookies and then freeze.

  90. Douglas Mauldinposted April 24, 2018 at 12:58 am Reply

    I made the recipe.. and it was delicious!! Maybe it help with all ingredients being organic 👍🏼👍🏼

  91. Alyshiaposted April 21, 2018 at 10:37 pm Reply

    These cookies came out great.

  92. Sarah Langposted March 27, 2018 at 9:35 pm Reply

    Making these cookies was an absolute nightmare. I was looking for an easy and relatively quick recipe for cookies and thought this one would be perfect. Making the dough went fairly smoothly, I believe it turned out great but a little on the sticky side. I then rolled the balls in sugar and tried pressing them with a cup as recommended. This was impossible! No matter how much sugar I coated them in they still stuck to either the cup or the plate. After this dilemma, I put the dough on a greased cookie sheet, without parchment paper since I didn’t have any at the moment. During baking, I checked on the cookies and to my horror, they just about doubled in size! They all completely flattened out and ran into each other. Trying to get them off the tray was next to impossible. They kept crumbling and breaking, not to mention they really don’t taste good at all in my opinion. I don’t know if I made a major mistake or what, but this recipe just did not work for me. 

    • Sommerposted April 5, 2018 at 8:16 am Reply

      Hi Sarah,

      So sorry you had trouble! I would guess your kitchen was a bit warm and your oven runs hot. If you live in warm climates it’s best to keep your kitchen as cool as possible when baking. If you can’t control the temperature, placing the dough in the refrigerator for a few minutes before rolling and baking, helps regulate the temperature a bit. You can purchase an inexpensive oven thermometer that hangs from the rack to check you oven temperature. It’s normal for ovens to run a little too hot or cool. Also, greasing bare cookie sheets is definitely what made them spread so thin. Parchment paper actually prevents cookies from spreading too much.

      • Judy Johnsonposted October 15, 2018 at 5:16 pm

        I put the dough into the frig to cool it for rolling into balls and to get your glass to come off of the cookie, spray some baking spray on it before dipping into the sugar for the first cookie. Dip into sugar for every cookie after that. I always use parchment paper.

  93. Chessposted March 26, 2018 at 3:05 pm Reply

    If I don’t have sea salt and just use kosher will it still turn out okay? I’m moving in two weeks and have so much baking stuff that needs used due to not having a kitchen to where I’m moving too.

    • Sommerposted March 26, 2018 at 6:00 pm Reply

      Hi Chess,

      Yes, you can use kosher or table salt. Happy Baking! :)

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  96. Vvposted January 12, 2018 at 2:16 am Reply

    Freaking delicious. Everyone loved it. I made them thick, too!

  97. JUDYposted January 9, 2018 at 8:07 pm Reply

    These are the Sugar cookies I grew up with. My mom maid them when we were very young. We children got to help by smashing the sugared glass on the ball of cookie dough to make a flat, pretty cookie. I have been looking for this recipe for years (since we lost our recipe while moving). I am so glad to find this delicious sugar cookie recipe! Thank you!

  98. Debiposted December 31, 2017 at 4:35 pm Reply

    My cookies were thin, delicate and wafer-like, not exactly what I expected. The taste was delicious, light and buttery. I will definitely make these cookies again.

  99. Pingback: Adventure #65: Literally the BEST homemade sugar cookies – Bizzy in the Kitchen

  100. shavoneposted December 25, 2017 at 2:16 pm Reply

    Delicious!!!! My 5 year old and I frosted them. 😁

  101. Amy weipertposted December 25, 2017 at 1:21 am Reply


  102. Wendyposted December 19, 2017 at 1:49 pm Reply

    Really good sugar cookies. Directions say 9-11 minutes so I put mine for 10 and some got a little burned. Will do less time for the next batch.

  103. Amyposted December 16, 2017 at 1:55 am Reply

    These were delicious!!

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  105. Rachelposted December 1, 2017 at 4:54 am Reply

    Are these sturdy enough for kids to decorate?

  106. Rebecca Nealposted November 20, 2017 at 10:45 am Reply

    Best sugar cookie recipe ever!  None stop compliments! ♥️

    • Sommerposted November 21, 2017 at 4:31 pm Reply

      Hi Rebecca,

      YES! That’s exactly how we feel about them. Thanks for reporting back. :)

  107. Tara Stricklandposted November 18, 2017 at 9:53 pm Reply

    Wow, wow, wow! In love with this recipe! My son had some cinnamon/sugar concoction I used instead of plain sugar, and they were great that way. BUT, I did my final batch with Just sugar coating, and it’s Amazing!!! What an AWESOME recipe! 5-star, for Sure! Definite Keeper! ?

    • Sommerposted November 21, 2017 at 5:18 pm Reply

      Hi Tara,

      We’re so very glad you enjoyed them! Thanks for reporting back! :) :)

  108. Pingback: 25 Best Sugar Cookie Recipes To Satisfy Your Sweet Tooth

  109. Quinposted November 1, 2017 at 10:37 pm Reply

    I tried the recipe, tweak it a bit by putting part almond extract. It was wonderful!

  110. Breeposted October 20, 2017 at 11:16 am Reply

    I’ve tried this recipe twice and I still get runny batter every time! Has anyone found the issue with this and how to resolve it? Adding more flour to get the right consistency makes a bland tasting cookie.

  111. Lynposted December 21, 2016 at 7:08 pm Reply

    My oven must run hot. I almost burned the first batch. So temp. down to 350 and time  down to 8 minutes. Perfect. They taste wonderful, and so light.

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  113. Paulaposted December 3, 2016 at 2:33 pm Reply

    For those of you that are having trouble with
    the glass sticking to the dough, dip the bottom of the
    glass in the sugar you used to roll your cookies in
    This should prevent sticking –

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  117. Kalpanaposted April 26, 2016 at 5:51 am Reply

    Hello Sommer   !   Thank you for sharing  this sugary sweet sugar cookies recipe, I tried this and came out very well. I was thinking if we can add some dry fruits in it ? TIA

  118. Pingback: 18 Fabulous Cookie Recipes to Satisfy Your Sweet Tooth - Uplifting Daily

  119. Alainaposted March 23, 2016 at 4:16 pm Reply

    can I roll them out and use a cookie cutter for them? Or make the balls larger and flatten until they fit until my cookie cutter shape?

  120. Pingback: 18 Fabulous Cookie Recipes -

  121. Claireposted January 29, 2016 at 12:09 pm Reply

    These turned out perfectly: an incredibly tender and delicate texture combined with sweet vanilla flavor. Perfect with a cup of strong black coffee.  I must say, though, these cookies seem like they would do well to have additional flavors added. I could imagine drizzling them with dark chocolate, or maybe adding orange zest to the dough (or both) to add a pop of bright flavor. Might be great with lavender or a hint of cardamom, too.

    For those having trouble with the dough sticking to the cup, I think that chilling the dough a few moments or making sure to thoroughly roll them in sugar would help. My cup stuck to a few of the cookies, and so I began adding more sugar to the tops of the cookies and dipping the bottom of my cup in sugar, too.

    Thanks for a “keeper” recipe!

  122. Heather @Bostongirlbakesposted December 22, 2015 at 1:25 pm Reply

    Going to try making these Christmas eve with my mom! Can’t wait! :)

  123. Reneeposted December 14, 2015 at 2:55 pm Reply

    The batter came out the same constancy as cake batter. Chilling it in hopes it’ll come out ok.

  124. Carolposted December 1, 2015 at 2:43 pm Reply

    These are so wonderful tasting. I highly recommend this recipe. I did everything she says to do and they were perfect and soft and tasted great.

  125. Dianaposted November 10, 2015 at 6:08 pm Reply

    I just made the cookies last night and they were a success! Only problem i came across was when i was flattening the dough balls with a glass the dough stuck to the glass. Any suggestions on how to fix that? 

    • Sommerposted November 11, 2015 at 9:03 pm Reply

      Hi Diane, Did you roll them in sugar first? The sugar should have kept them from sticking.

      • Daniel Yoakumposted August 26, 2018 at 8:19 am

        I rolled them in sugar first and they still stuck so I also coated  the bottom of the glass with sugar  (after pressing the first cookie, the sugar will stick to the glass)
        Love this recipe!!!

  126. Erinposted November 5, 2015 at 1:45 pm Reply

    Holy mackerel! Just made these and sampled a hot one off the pan… EXQUISITE! Won’t be using any other recipe from now on! Thanks! :)

  127. Julieposted October 24, 2015 at 4:41 pm Reply

    These are fantastic!  Everyone who tasted them said that they are hands down the best cookie they’ve ever had!  Thank you for this recipe!

  128. Daurieposted October 12, 2015 at 12:04 pm Reply

    Can you freeze these ahead?

    • Gemposted October 14, 2018 at 11:58 am Reply

      I’m sure you’ve already figured this out, it has been so long since you commented.  I did a little experiment, because no one had answered the question here.
      I formed them, rolled them in the sugar and then flash froze them on a platter until they were hard enough to place in a bag without sticking to each other. When I was ready to bake, a week later, I thawed them on that same platter until they came to room temp; which didn’t take long because of all that butter. And then I just proceeded to flatten and bake according to the recipe. I will note that the bake time on these was a bit shorter for me when baking from frozen, they started browning at around 9 -9min 30 secs compared to 10 – 10 min and 30secs when I bake right after mixing. 

  129. Pingback: 18 Fabulous Cookie Recipes to Satisfy Your Sweet Tooth | News Mixie

  130. Natashiaposted October 1, 2015 at 12:08 am Reply

    I don’t know what I am doing wrong with this recipe, but after following the directions I keep ending up with a pasty batter as opposed to a bakeable dough. Please help!!!

    • Sommerposted October 8, 2015 at 6:44 pm Reply

      Hi Natashia! It’s hard to say without watching your process, but it may be an issue with the brand of flour you are using or your method of measuring.

      Please check out our 100 Best Baking Tips article for some general guidelines:

    • kassyposted October 30, 2015 at 7:49 pm Reply

      I had the same issue. I spoon my flour into the measuring cup because I read on an expert baking site that that is the most accurate way to measure as opposed to scooping. If you scoop you get more flour packed into the cup. I added more flour and still had a batter but I stopped adding once it reached a consistency that I could drop into the sugar and flatten without it sticking. They still came out great and fluffy.

  131. Chris Malzahnposted September 28, 2015 at 11:52 am Reply

    Is it OK to use sugar substitute? I have to watch my sugar intake but I’ve been craving a good sugar cookie. Thanks

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  137. Amanda @ Diary of a Semi-Health Nutposted September 21, 2015 at 3:03 pm Reply

    Wow these do look like the best sugar cookies!! I’m including these cookies in a Lifehack round-up if that’s okay!

  138. Arianaposted September 15, 2015 at 10:47 pm Reply

    These cookies were fantastic! Everyone in my house couldn’t stop raving about them. I don’t think I used enough flour because they were a little moist so I ended up making them drop sugar cookies. I also added 1/2 tbsp of almond extract just to tweak it & they were awesome. I just made a second batch today & I highly recommend letting the dough chill overnight so the flavors can really blend. & best of all they stay soft & fluffy even the next day. Thanks a million!!

  139. Conposted July 27, 2015 at 11:59 am Reply

    This really is the best sugar cookie recipe everyone who ate them loved them. I need to make them again! 

  140. Lizzposted July 24, 2015 at 7:44 am Reply

    These are very tasty, but I couldn’t get them to flatten.  They just stuck to the bottom of the glass.  Am I doing something wrong?

  141. Debiposted July 18, 2015 at 9:36 pm Reply

    These look delicious … especially with the bourbon glaze. My question: How do I “dip” the face of the cookie in the glaze without making a mess? Is there a secret?

    • Sommerposted July 21, 2015 at 10:47 pm Reply

      Hi Debi,

      Oh, I never said you wouldn’t make a mess. LOL! But it’s worth it. :)

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  145. Rebeccaposted May 24, 2015 at 5:11 pm Reply

    Yummy! Just made them, kids approve. Saving this recipe! Thank you!

  146. The Home Cleanerposted April 6, 2015 at 4:22 pm Reply

    The recipe that I have and use is almost the same besides the eggs. I tried it once or twice with a single one but didn’t notice a difference. I guess this is going to be mu next experiment ;D

  147. Savita @ ChefDeHomeposted April 3, 2015 at 6:23 pm Reply

    Really beautiful looking sugar cookies! also, loving the simple glaze!

  148. Gabyposted April 3, 2015 at 5:07 pm Reply

    That glaze is drool worthy!!! Yum!

  149. Megan {Country Cleaver}posted April 2, 2015 at 11:39 pm Reply

    Well who doesn’t love a sugar cookie!?! These look scrumptious!

  150. Amandaposted April 2, 2015 at 6:38 pm Reply

    These look perfect, love the glaze!!!

  151. Alison @ Ingredients, Inc.posted April 2, 2015 at 9:28 am Reply

    love these and the new site!!

  152. Barbara @ Barbara Bakesposted April 2, 2015 at 8:14 am Reply

    What a great idea to roll them in sugar. I’ll have to give these cookies a try.

  153. Old Fat Guyposted April 1, 2015 at 11:13 pm Reply

    You have to love a good sugar cookie! These are going on my to do list.

    The Old Fat Guy

  154. Mariaposted April 1, 2015 at 8:48 pm Reply

    Love your new look!  I’m a cookie lover so these are gonna be baking in our kitchen soon!! 

  155. Lizposted April 1, 2015 at 6:29 pm Reply

    What a gorgeous new look! And your cookies look top notch, too :)

  156. Julie @ Running in a Skirtposted April 1, 2015 at 5:29 pm Reply

    Love the new layout!!!! So chic!!! Beautiful new pic as well.

    These look amaz-balls!!!

  157. Heather Christoposted April 1, 2015 at 5:23 pm Reply

    these look sooooo good Sommer! and love the new site!

  158. Hayley @ The Domestic Rebelposted April 1, 2015 at 2:11 pm Reply

    I can’t take your word for it … I MUST try these myself! They do look like the best! :) Pinned to make later! 

  159. Nicoleposted April 1, 2015 at 2:06 pm Reply

    These absolutely do look like THE BEST!

  160. TidyMomposted April 1, 2015 at 1:13 pm Reply

    These sound perfect!!  and I LOVE the new design Sommer!

  161. Lauren @ Climbing Grier Mountainposted April 1, 2015 at 9:37 am Reply

    You can never say no to a sugar cookie! These look amazing, Sommer!

  162. Naomiposted April 1, 2015 at 9:28 am Reply

    I have the old cooks illustrated recipe–I’m going to have to try your tweaks.  These look fabulous! 

  163. Sandy @ REposted April 1, 2015 at 9:25 am Reply

    Looks fabulous here, Sommer. Both the new site + recipe! Happy Easter, friend!

  164. Jenny Flakeposted April 1, 2015 at 8:45 am Reply

    Beautiful Sommer!  Love the new bright look here too!  Happy Wednesday to you!

  165. [email protected]posted April 1, 2015 at 8:39 am Reply

    Pillowy perfection!

  166. Kevin @ Closet Cookingposted April 1, 2015 at 8:11 am Reply

    Those are some nice looking sugar cookies!