Best Sugar Cookie Recipe
Hands down, this is the Best Sugar Cookie Recipe we’ve ever tested (and tasted!) Learn How to Make Sugar Cookies that everyone will love. These little guys are light, pillowy, and packed with flavor.
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 Ever.
Learn How To Make The BEST Sugar Cookies With This Fun & Easy Sugar Cookies Recipe!
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.
Friends, this is the end-all of sugar cookies recipes.
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.
Easy Sugar Cookies For Christmas (Or Any Holiday!)
There’s something spectacular about a simple, yet perfect, soft 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.”
Soft Sugar Cookies
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.
Interested?
Homemade Sugar Cookie Ingredients
- All-Purpose Flour – measured and then sifted into a bowl
- Baking Powder – the main raising ingredient
- Fine Sea Salt
- Unsalted Butter
- Granulated Sugar – for both the cookie dough and extra for rolling the dough balls in
- Large Eggs
- Pure Vanilla Extract – for depth of flavor
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 crystals have broken down into the butter, because the mixture 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 the tops 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!
Easy Sugar Cookies with Glaze
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.
Check the Recipe Card to Learn How to Make the Best Sugar Cookies!
Frequently Asked Questions
Why Are My Cookies Flat?
There are five things that can cause flat cookies…
- Your oven thermostat is faulty. This is a very common baking issue. To fix it, purchase a hanging oven thermometer to hang off the center oven rack. Then you can adjust your oven temperature accordingly.
- You did not use parchment paper. Parchment paper is a magical baking tool to help cookies keep from burning on the bottom, spreading too thin, or creating a consistent bake. Don’t skip the parchment!
- You used melted butter instead of softened butter. Yes, it does matter. When butter is melted, as opposed to softened, it has a different chemical reaction in the oven. Softened butter that is creamed well with sugar will cause cookies to rise before spreading. While melted butter creates a denser chewier cookie.
- You mismeasured your flour. Here in the United States, most bakers don’t weigh their ingredients. Therefore, it’s easy to mismeasure things like flour, which can be sifted or packed into cups. To ensure the best results: When measuring flour, stir the flour in the bag to lift and lighten it. Then scoop the flour and use the flat edge of a knife to level the top.
- Your leavening agents are old. Baking powder and baking soda can lose their lifting power over time. I suggest buying new ones at the beginning of the baking season, even if the old ones aren’t past their expiration date.
Why Didn’t My Sugar Cookies Spread?
This goes back to mismeasuring flour. Most likely, your flour was too packed into the measuring cups, so there is too much flour in the recipe.
Can I Make Gluten Free Sugar Cookies?
Yes! We’ve made this recipe with several brands of 1-to-1 gluten free baking flour, with great success.
The texture is slightly different. Yet the cookies are still light, soft in the middle, and crispy around the edges.
Can I Use This Sugar Cookies Recipe For Cut-Out Sugar Cookies?
As mentioned above, this recipe produces cookies that are too delicate to roll and cut. You need a sturdier cookie recipe for that. Try this cut-out cookie recipe instead!
Are There Any Substitutes For Butter In This Recipe?
Yes, there are a few options… Try using vegan or plant-based butter, vegetable shortening, or margarine, instead of unsalted (dairy) butter.
Can I store the cookies or the dough in the freezer for later?
Yes! You can keep the unbaked dough, or baked cookies without any frosting, in the freezer for up to 3 months, as long as it is contained in an airtight container.
If you are wanting to freeze baked cookies, make sure to separate them with layers with parchment paper so they don’t stick together. You can thaw them out in the fridge or at room temperature.
Can I use sugar in the raw instead of white sugar?
You can use any sugar substitute, as long as it is measured in 1-to-1 ratio with granulated sugar.
Looking for more of the BEST cookie recipes?
More Best Cookie Recipes
- Best Chocolate Chip Cookie Recipe
- Frosting Peppermint Sugar Cookies
- Chocolate Peanut Butter Pillow Cookies
- Low-Carb Chocolate Chip Cookies
- Soft Chewy Molasses Cookies
- Paleo Chocolate Chip Cookies
- Soft Lemon Poppy Seed Cookies
- Caramel Shortbread Recipe
- Brown Butter Brown Sugar Cookies
- Absolute BEST Peanut Butter Cookies
- Family Favorite Chocolate Chip Cookies (No-Chill Cookies!)
- Soft Buttery Oatmeal Raisin Cookies
The Best Sugar Cookie Recipe
Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- 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.
- 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.
- With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
- 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.
- 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.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Light buttery and delicious.
Can butter be substituted for Crisco?
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Thank you for making this recipe! Its soooooo good! Def will make again for my mom-she loves sugar cookies
Hi!
I just made these and the flavor is perfect! However, like a previous commented noted, mine spread out completely. They were just thin delicious little discs. :( I’ve been baking awhile, so I know the cardinal rules: creamy butter and sugar thoroughly, make sure your baking powder and soda are fresh, use parchment, scoop and level to measure flour. Check, check and check. I have an oven thermometer, too. Live in Michigan, so it’s not an elevation issue. The only thing I can think of that might have contributed is that I halved the recipe, but I shouldn’t think it would cause this issue. I even chilled the dough for 90 minutes after I baked the first tray but those spread out, too. Thoughts, suggestions?
Hi Michelle,
My first thought is oven temperature… Even though you have an extra hanging thermometer. I generally replace those every 6-12 months, because they tend to get wonky as well. If you’ve had yours for a while, consider getting a new one. Hope this helps!
Yummy! I didn’t have a full TBL of vanilla, so I used a little almond extract.
I used this recipe for my medicated cannibutter cookies, great tasting and textured cookies. Perfect for my needs.
I forgot to give it 5 STARS
Yes I made these today they were for my granddaughter SMH My husband is a Cookie Monster and he kept eating them just as they cooled. I never got a chance to use the icing 😂 they were soooo good. My granddaughter likes them too ! Very good recipe! The only thing because I rolled them in sugar I will next time use less sugar in the dough. This is a winner!! Next time I’ll make them when everybody is out.
And they puffed out in the oven would you know how to fix that?
this recipe was great thanks for sharing it! but I found the dough quite sticky is that normal?
These are my all time favorite sugar cookies!
Wow this really is the best sugar cookie recipe! So Delicious! Thanks for posting as this is my new go to holiday cookie!!
Today was third time I made these delectable goodies…but substituted ghee for butter (and used about 1.25 cups) only 1 cup sugar and then 1/2 cup Trulia, and also only about 2.75 cups flor. Used same 2 eggs, vanilla, baking powder & salt, but would use only 3/4 tsp salt next time. Also dusted with powdered sugar and did the cup press down…quite nearly a perfect sugar cookie in my opinion!☺️
It’s absurd that you don’t give metric measurements.
Its more “absurd” you’d spend the time typing a nasty remark instead of using your phone or laptop to convert to metric in a few seconds. These cookies are awesome—making a third time since Christmas today. Worth the effort to google some info.
I totally agree. A thank you and a sorry would be nice! You are absurd
Even more so because had you looked past your nose at the top of the recipe is a little button that says “metric”. Click it and your metric measurements magically appear. Honestly, why be nasty to someone who has shared a delicious recipe with us? Why is that someone’s first instinct, rather than simply asking if she could provide metric measurements?! (In which case, she did.)
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This are the best sugar cookies! My all family including my 13 years old grandson love them usually he doesn’t like sweets. Thank you for posting this recipe.
These cookies are awesome. Crispy yet soft. I love them!! My new favorite!!
Truly the best cookie I’ve ever tasted
These cookies turned out AMAZING and are just as good four days later?! We will def be using this recipe for quite awhile! Thank you for sharing! ♥️
This is my first time making sugar cookies and trust me I researched recipes and kept coming back to this one these cookies came out perfectly family loved them
Thank you for this great recipe.
Putting this out there for anyone it may help. My son is allergic to dairy & eggs. We’ve used this recipe multiple times with Earth Balance buttery sticks & Namaste egg replacer with wonderful results. I get so many compliments & they’ve been a perfect vegan option for our holiday treats!
After looking at MANY sugar cookie recipes I decided to give this one a try, and I am so glad that I did! These cookies are amazingly delicious. Rolling them in sugar adds just enough crunch to these delightfully moist and chewy cookies. I sprinkled mine with red and green sugar before baking and have now added them to this year’s Christmas cookie list. Perfect sugar cookie! Will be making these again!
Very tasty. But doing a half batch, I was only able to get 9 cookies.
Going to try again sometime because they do taste good. Suggestions: chill the dough before dipping it out and rolling in sugar. 2) pay attention the thickness described. I pressed them to about 1/4″ thick. That meant they were EXTREMELY thin, crunchy, and hard to get off the pan. 3) don’t use cooking spray (if you don’t have parchment paper). It makes them spread even more and the edges get all raggedy.
The only change I made was to change the flavoring to Almond as we prefer it over Vanilla. I have also done this recipe with a mixture of the two flavors and it comes out a smooth Almond with a hint of Vanilla when it’s half and half unless you use a DS Vanilla. Also with orange flavoring and fine orange zest. I let them finish baking that last minute outside the oven but on the pan. Light, airy, pillow soft heavenly goodness. I’ve made many different sugar cookies to use as a base for flavor but this is my favorite.
These cookies came out perfect
Can we put left over batter in fridge
Hi Jill,
Yes, just be sure to wrap it well and you can bake the rest of the cookies later in the week. :)
Yes my granddaughter and are making a second batch! These are so good yum. We love them, and easy to make . We liked them without pressing them flat, we cooked them in the ball shaped and they came out nice and soft with a thicker middle. We love these cookies ❤️🎄.
Excellent!
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The best Sugar Cookie I ever made. You can taste the flavor and it melts in your mouth! I love it and will share it with everyone I know!!
Hi – I am excited to try your recipe!
For the glaze – does it have to be bourbon?
I don’t have bourbon.
Can I use rye/whiskey?
I have a bottle of crown Royal 😬
Thanks
Hi Samantha,
Yes, you can use whiskey instead of bourbon if you like. :)
This is the most amazing and BEST sugar cookie I have ever made or eaten. It s my go to recipe now. They melt in ur mouth.
Thank u
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You are right, these are better than my Mom’s sugar cookies!
Best sugar cookie recipe ever!
These cookies were a huge hit with my kids! They enjoyed making and eating it!
These sugar cookies turned out perfect! Thanks for a great recipe!
These really were the best! It’s a keeper!
coating the dough in the extra sugar makes all the difference!
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The cookies were so delicious. My kids loved them. Thanks for sharing.
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These are the best sugar cookies I’ve ever made and I’ve been baking for a long time. Thank you so much for the fabulous recipe🥰
Hello, if I don’t have fine sea salt, how much regular fine salt should I use. I didn’t see that it needed sea salt and used regular salt. The salt lingered on my palate for a while. Love this recipe so I would love to know. Thank you!
Looks simple … can’t wait to try it. Here’ s the problem. It is Saturday and I need it for next Saturday night. I only have time to bake today (11/14). Will it be stale by next Saturday 11/21?
Use a piece of slice bread in container you store it it to help maintains freshness. My other thought is to bake now and freeze platter, unsure how the cookies would hold up but should be fine.
BEST sugar cookies I’ve ever ever had! They have such a perfectly sweet and subtle taste. Reminds be of a sugar/shortbread taste. AMAZING! Winner winner cookie dinner lol!
I love these cookies, they are so cute. Especially with icing. However I’m on a mission to bake the “perfect” cookie for my taste buds. I prefer a softer cookie (less floury I guess). I was wondering should I take out some flour or only bake for 8 minutes. Thank you!
Hi Angela,
No, don’t take any flour out… These are very soft cookies as-is. :)
These cookies sound delicious and I intend to make them. I’m am looking for tips though on 1)how to ensure they are chewy and separately, 2)how to make a batch that is crispy?
Hi Lisa,
These cookies are soft and pillowy… Some might say “chewy” as-is. If you bake them 2-4 minutes longer they will be crispy. Happy Baking!
Delicious, perfect sugar cookie!
What is the best way to freeze the extra dough?
Hi Erica,
I’m so glad you like them! You can roll the dough into a log, wrap it tightly, and freeze. Then slice into rounds to bake. OR you can roll the dough into balls, press them, and freeze as little pre-portioned disks.
so yummy.
These were wonderful flavored cookies, but came out a little cake-like in texture. Thoughts on what would cause this? We followed the recipe exactly except used vegan butter because my daughter cannot have dairy.
Just made these (halved the recipe due to sugar shortage). I think you figured it out. Try 1/2 to a 1/3 C less flour & make just 1 cookie and add a little more flour if needed for the next test cookie or 🍪s. Makes sense it was the vegan butter. Is it a little more firm at the same temp than butter?
I melt the Earth Balance first (instead of just letting it soften) when baking. Don’t know if that makes the difference, but I’ve never had a texture issue doing it that way.
These cookies are (pick a superlative) awesome, wonderful, heavenly, etc. I was concerned at first when I scooped the balls of dough out of the bowl. I wondered how I was going to work with them since they were so tenderly light. I managed to flatten the dough balls and sprinkle sugar on them. When I took the cookies out of the oven, they were perfect.
I made these cookies and they came out delicious Definitely will be my go too sugar cookie recipe. One question can I freeze them?
Hi Fredda,
Yes, these cookies freeze really well. Happy Baking! :)
it was absolutely DELICIOUS!! I’ve already made it twice for my family loves it! thank you!
Mind Blowing, this is really looks like a very easy, I will try & if i able to make tasty than I will come back to you.
amazing cookies!
I am an idiot and completely forgot the baking powder and salt despite both being ready on the counter and they still came out delicious. I can only imagine how good they would be if I actually could follow directions
These cookies are AMAZING! Finally a sugar cookie recipe that produces delicious cookies!Thank you for sharing this recipe! It is definitely a keeper!
*Note: I didn’t have unsalted butter so I used salted and omitted the salt from the recipe and reduced the oven temp to 365 degrees. I was able to make 24 cookies and they came out wonderful!
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I would not call these chewy. They are very airy. Still yummy.
These cookies will not replace your craving for an iced sugar cookie, HOWEVER if you don’t have time for that process, which in my opinion is time consuming, then these are always a hit!!!! I’ve made them several times and always gotten raving reviews. This is the best stand in for your craving. Enjoy.
Best sugar cookie ever! Thank you very much for sharing this amazing recipe.
Donda !!!
Is it okay to use a hand mixer if I don’t have an actual electric one? Do you think they would come out any different???
Hi Lauren,
Yes, you can use an electric hand mixer. Just be sure to cream the butter and sugar VERY well before moving on. It usually takes a full 3-5 minutes, which seems longer with a hand mixer. ;)
The cookies are so delicate and have such a good flavor. I have been baking a LOT since we are ordered to stay home because of the virus. This recipe is a keeper. I think this is best sugar cookie I have ever made!
Are these chewy
Hi Chiamaka,
They are very soft and pillowy… Not really chewy. Hope this helps!
I want to make these cookies but I am a bit worried about using three full sticks of butter. Will using three sticks of butter be too much and make the end result too buttery?
I tried them and the cookies came out wayy too spread out. (they aren’t even circular anymore) How can I fix this?
Hi Emma,
The most likely issue is that your oven temperature is off and is actually running too hot. (This is a VERY common issue.) You can buy a hanging oven thermometer to check the accuracy of your oven. Then pull up a youtube video on how to calibrate your oven model to the accurate temperature. It’s best to do this every 6-9 months if you use your oven a lot.
Hi Emma,
Nope, it’s a large recipe, so this amount of butter offers just the right taste and texture.
Such a great recipe! Cookies came out soft and perfect. Rolling them in sugar was a nice touch!
Don’t worry I’m an idiot and I figured it out. Best cookies I’ve ever had. Top notch.
The serving slider makes the recipe not make sense at all 🤦♀️
Excellent recipe, I follwed the instructions step by step and the sugar cookies were the best .
I have ever had , and my husband love them .
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This simple recipe is fool-proof and makes a great sugar cookie! My search for the perfect sugar cookie recipe is over!!
PERFECT! I just found my go to recipe for sugar cookies! Thank you!
Thank you so much
I have been trying to make sugar cookies for many, many years. Always a disaster! 2019 is the year of the sugar cookie xoxox
This was the best recipe. Perfect cookies. PERFECT SHAPES hahaha. It was all about rolling out and refrigerating. I’m 51 so this has been long overdue.
Omg these are the best cookies I’ve ever made I substituted the flour for 1:1 gluten free all purpose flour and they were amazing!!!! 🤤🤤🤤 the batter came out slightly thin I guess I needed more flour I’m not sure I wasn’t able to mold them at all lol anyway I baked them and they were still the best cookies I’ve ever had! Thanks so much for the recipe you rock!!!
The name does not lie. These are the BEST sugar cookies! The recipe is amazing and I’ll be using it for years to come.
I made a half batch of these without the frosting and they are by far the most amazing sugar cookies I’ve ever made. These will be my go to, especially for Christmas. HIGHLY recommend!!!!
This was the 3rd time I made these sugar cookies. It’s a favorite for my grandson.
It was an easy to follow recipe!! The cookies turned out fantastic!!
I made these cookies for our son’s wedding to place in goodie bags in the hotels for our out of town guests. They were so GOOD! Soft, chewy and easy to make. Thank you for a wonderful recipe! It’s a keeper!
Kids are my ultimate taste testers and they rated this one the best of all I have made so far! Thank you!
The best! Thank you
I made these cookies for our son’s wedding to place in goodie bags in the hotels for our out of town guests. They were so GOOD! Soft, chewy and easy to make. Thank you for a wonderful recipe! It’s a keeper!
Hi! I’m not sure if I wrote a comment on your cookies or not… But this is the second round of them…and I am pretty picky when tempting my Palate…..so you KNOW…. with a repeat and eat….they MUST be wonderful !! And they are! This time in adding my little signature flavor that everyone here expects from me…Almond for half of vanilla…so
1 1/2 tsp of each. That’s it! Thank you for a Perfect, “Best Sugar Cookie Recipe!” You win hands down! You have the *sugar/butter = flour” rule. That is Smart Cookie Law 101!🍪
Love these sugar cookies because they are more like a shortbread. I serve them with strawberries and cream over them. Although, I like them plain too.
this happened to me, too. guess i made them too small & thin before cooking.
can you cut the recipe in half?
Hi Steph,
Absolutely! We have a servings slider in the recipe form to help with that. :)
I’m looking forward to trying this recipe today. You don’t by chance have your recipes converted to metric do you?
There is a complete conversion of the recipe at the top of it- a little tab says “US Customary / Metric”. I used it to get my flour exact!
It’s hard to find recipes that work well in the high altitude I live in, but this one is the first one that has come out delicous! I just let them bake a little longer than suggested until they brown just slightly around the edges, but still soft in the center. Thank you!
That sugar cookie is amazing, Thankyou for putting your recipe out there I’ve been lookin for a sugar cookie like my gramma used to make back in the 1960s wonderful cookie. I can’t wait to try your other recipes.
Beautiful
I typically don’t write reviews, but I had to. I’ve
Been baking sugar cookies for years and I must say these are the best. However I did not do the glaze, but I will the next time.
I made these for Christmas, and they were a huge hit! Making more today to share with friends, and going to add a bit of lemon zest to half that batch just to see how they taste. I can already envision playing around with various additions such as lemon zest, ginger, and lavender. Thank you for all your tips!
Everyone loved the cookies. I made a couple versions. One had the bourbon glaze, one with red sanding sugar. The sanding sugar worked best rolling in the sugar and then baking. Lastly rolled some in cinnamon sugar to mimic a snickerdoodle. Loved the soft texture of these cookies…. fabulous!
Everyone loved the cookies. Bake time took a little two more minutes but as instructed waited for edges to get slightly brown. Set timer one minute at a time. Recipe yields about 45 – 48 cookies. I placed the bottom of the glass with sugar to keep it from sticking. Crowd pleaser for sure. Thank you for the recipe. :)
If I bake these tonight (Wednesday) would they still be fresh Saturday Morning if I put them in Tupperware container?
Hi Christina,
Yes, they should be. I wouldn’t make them any early than that though. :)
There is a complete conversion of the recipe at the top of it- a little tab says “US Customary / Metric”. I used it to get my flour exact!
I’m sorry this is too late to help you, but for anyone else wondering… A trick if you make cookies way ahead of time and want them to be fresh and still soft, put a slice of bread in the container with your cookies the night before you serve them, seal it tightly, and they will magically come back to life. This is also an amazing trick for cookies that come out too hard or crunchy in the first place.
I honestly use this when I get home made cookies that people have made too crunchy for my liking ;) it’s better than not eating them!
Also, instead of the bourbon glaze, I made a cream frosting for my cookies! Soooooo good too!
I made these this past weekend and they turned out so good!
Magic. Thank you!@
This sugar cookies were exactly what I hoped they would be. They were so good and I will keep this recipe as a go to every holiday season!!
These actually are the best sugar cookies! They are delicious on their own. I followed the recipe exactly and they are perfect!
Love them! Can I add white chocolate chips? Do you think it would be too sweet?
Hi Court,
Sure! You can add any kind of chips you like. :)
How important is the glaze? Are the cookies still good without it? (The real problem here is that I don’t drink bourbon, and I’m not going to buy some just for this recipe. Any other suggestions for the glaze?)
Hi Geoff,
The glaze is optional. I make these all the time without it. :)
Hi can we use butter shortening?
Hi May,
Instead of butter? I personally wouldn’t… But the cookies will turn out with shortening. The might be a little fluffier.
First off, I’m not even a sugar cookie guy. My wife doesn’t like sugar cookies. But these cookies here might be the best cookie I ever tasted. My wife even ate them. Incredible flavor. I used vanilla powder instead of extract, but used half the amount the recipe called for of course. My cookies ended up having a great vanilla/melt in your mouth buttery flavor. PERFECT.
I’ve seen a lot of people asking whether these can bu cut with cookie cutter. It has gone unanswered unless you really dig in the comments and it’s also addressed In the narrative of this recipe, so let me make it clear again.. IT CANNOT be used to cut cookies. It’s too delicate. I tried to refrigerate and then freeze this dough to see if it could be suitable for a cookie cutter. It just wouldn’t work. EXCELLENT recipe by author. Thank you for sharing. .
Great cookies. I want to dip them in white chocolate and add crushed peppermint.
Can I bake the cookies and freeze them for 2 weeks?
Hi Iris,
You can… But they will look and taste better if you freeze the dough disks, and then bake them right before serve. :)
Can I use margarine instead of butter?
Hi Gabriella,
You can pretty much always substitute margarine or shortening in place of butter, but it does sometimes change the texture just a bit.
So good! I am wondering if I could make these up and refrigerate the dough for baking later? Just a couple hours or overnight would help my time schedule.
Hi Allane,
Absolutely! The chilled cookie dough should bake in about 11-13 minutes. :)
Great recipe! Delicious! Winner! Keeper! Thanks for sharing!
Best sugar cookie ever! So simple to make too.
Can i use baking soda instead of baking powder
Hi Gracie,
No, it needs to be baking powder or the cookie will have a strange flavor.
Can I use this recipe to make cookie cups?
Hi Debbie,
If you pressed the dough into muffin tins and chilled it for a long time, it might work!
How large are the finished cookies?
I want to make them for a children’s cookie decorating contest. Are they very fragile?
Is there a video? Couldn’t find it.
Thanks
Hi Pete,
The video is in the recipe form at the bottom. These cookies are about 2 1/2 – 3 inches across, and they are soft, but not too soft to pick up.
My favorite cookies!!! Can I add white chocolate chips and cranberries to this recipe ?
Hi Astha,
Sure! You can mix in anything that will not add addtional moisture to the recipe. Baking chips, nuts, and dried fruit would work well.
Can i mix the batter by hand because i don’t have an eclectic mixer?
Hi Cede,
Sorry, but not really. The butter and sugar need to be properly creamed to achieve the right light and airy texture. If you don’t have a stand mixer an electric hand mixer will work!
Yes you definitely can. I just made them. I did microwave the sugar and butter mix for 10 seconds a few time to help dissolve the sugar a little. But they came out perfect.
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This is my favorite sugar cookie recipe
Fabulous, easy recipe. No need to change a thing. I made cookies 15 grams each. Perfect size. Following the 1 inch ball sizing. 10 minutes was perfect bake. I attached piece of parchment to the glass I used to press the cookies. Using an elastic band.
Can you use this recipe to make cut out cookies? I would like to add almond extract with the vanilla, how much almond extract would you suggest I use?
Hi Laney,
No, this dough is too soft and delicate for cut-out cookies. Try this recipe instead: https://www.aspicyperspective.com/3d-christmas-tree-cookies/
Have made this recipe so many times I can’t even count but have a question. Can the dough be frozen or do I need to bake the cookies and then freeze?
Very good and easy recipe, perfectly moist.
I would love to win a kitchenaid mixer! And thank you for the cookie recipe. Sugar cookies are the bane of my existence.
This is a really awesome recipe to try!!!!!!!!!!!!!!!!!!
Can you use this recipe for the base of a sugar cookie fruit pizza in a 16 inch pizza pan?
Hi Jennifer,
Yes! I actually use a very similar recipe for our strawberry pizza recipe: https://www.aspicyperspective.com/the-best-strawberry-pizza/
The best sugar cookies I’ve ever tasted and made. This actually better than my grandmother in law’s sugar cookie. Sorry not sorry.
Glad I saw this recipe, it was so easy to follow. I made it last week and my colleagues loved it. For me, I really loved the thickness.. I am gonna make it again this week just for myself!!
hese look fantastic! I agree, sometimes simple things like a great sugar cookie (or a vanilla cake) are the BEST! That is another awesome yet simple recipe!
Thanks for another great recipe.
Crispy flake on the outside, soft on the inside…sweet without being overpowering…I think I’m in love. And my roommate, a habitual baker, was envious how I managed to get them perfectly round–pressing down with a glass is a great tip!
I did make on change, my roomie suggested taking the amount of vanilla and instead using half vanilla extract and half almond extract to enhance flavor. Very tasty!
Just out of the oven. Fantastic!!!
Thank you so much for the recipe :)
I made these today, and they are delicious! I had a bowl of flour handy to put on my fingers, because this dough is soft, but it bakes up beautifully! I smashed some of the balls of dough down with the bottom of a glass dipped in sprinkles after rolling them in sugar, and some with the bottom of a glass dipped in sugar. I rolled some of the doughballs in cinnamon and sugar as well before smashing them down with the bottom of a glass dipped in sugar. I find that using a twisting motion keeps the dough from sticking to the glass. The first few batches I made were thinner than hubby remembered his mom’s being, so I didn’t smash the next ones down as much. He was pleased. I like them either way. Thanks for a great recipe!
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Thanks for sharing this best sugar cookie recipe.
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!!
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.
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!
Amazing cookies ever!!!! My daughters volleyball team loved them, will definitely make them again!
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This mixture taste ok, but the consistency is too soft. I followed the recipe to the T
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!!!
I just made these for a HIghTea and they turned out to be a favorite of the guests. Excellent flavor and texture.
Thanks for a very good looking recipe. I havent tried it yet but I will in soon for my daughter`s grad party.
My question is if I can freeze the cookie dough and if so how? Thank you
I made exactly according to the recipe, but I used heaping tablespoons. It made huge, thick, delicious cookies. Wonderful recipe!
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.
I ate these :)
I was wondering if I could add fresh frozen strawberry puree into the dough to make it have a natural strawberry flavor?
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?
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?
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!
Typo and rating correction…. Respect!
And…. Definately 10 Stars!
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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These were delicious !!
Can gluten free flour be used? Asking for my grandson.
Thanks!!
These are great cookies. I needed to triple the glaze, however, and thin it put a lot with extra cream.
Could you use aluminum foil instead of parchment paper, and can you dye the actual dough??
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! :)
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?
Hi Monse,
Yes, you can use regular table salt. Happy baking!
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.
Can the dough for these cookies be frozen?
Hi Kaye,
Absolutely! :)
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!
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.
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?
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!
Very good!
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!!!! 😃😃
Too high of a temp and too long for this recipient here in California
Hi Heather,
Are you at a higher altitude? This post might help: https://mountainmamacooks.com/high-altitude/
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.
I followed the recipe exactly with sifting, parchment paper etc and they were perfect! Yum!
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!
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 .
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.
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.
Mike
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!!
Because OF the positive reviews it received. Saw my typo too late
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These are perfect!
Now the ultimate question: how would I need to alter the recipe to make chocolate sugar cookies?
:)
Hi Emma,
I actually do this quite a bit! Just substitute 1/2 cup of the flour for unsweetened cocoa powder. Happy Baking!!
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.
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!!!
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!
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!
I followed this recipe exactly, and it made the absolute best sugar cookies ever! !!
Hi, can you use this recipe for cut out shapes? Will you need to chill them for a little before? Thank you!
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. ?
Hi Alyssa and Tania!
Yes, use this recipe for cut-out cookies: https://www.aspicyperspective.com/heart-tree-cut-cookie-recipe/
And you can definitely add food coloring. I find the gels provide better color without adding too much additional moisture.
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.
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!
Hi Jenny,
I would go with this recipe instead: https://www.aspicyperspective.com/heart-tree-cut-cookie-recipe/
It’s sturdier. :)
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Do you have to put the BOURBON GLAZE?
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 .
THANK YOU!!
About how many cookies does a batch makes
It says at the top of the recipe about 45
Perfect cookies at 9min! I added chopped pecans!
Light, easy, and delicious.
Can I make Christmas cookies with this recipe? As in making them into shapes?
is there a way for this recipe to be used to make cut out cookies?
I chilled the batter for 30 minutes before using, and it was firm enough to use with cookie cutters.
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.
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!!
Hi Amy!
I’m not sure there really is a good substitute for vanilla extract. I would just run out and grab some. :)
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.
What is cream? Heavy cream?
Hi Marianne!
Yes, for the bourbon glaze use heavy cream. Happy Baking!
Can I use sugar sprinkles instead of granulated sugar to roll them in?
Hi Staci,
Absolutely. Sprinkle away!! :)
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
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.
You were right, these cookies are wonderful! A new family favorite! Thanks so much for sharing!
These are definitely sugar cookie perfection! This recipe turns out perfect cookies every single time I make it.
These cookies were great! They came out very light and airy, just the right ratio of sugar to butter. Thanks for the recipe!
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?
Hi Mary,
That sound delicious… They would have a bit of a snickerdoodle flavor that way. :)
Excellent! Even better the next day. Definitely a keeper. Thank you for the recipe.
I followed directions and it is the best recipe for sugar cookies I have made.
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Can I use salted butter?
Hi Shelly,
Yes you can. You might just add a little less salt to the recipe. Happy Baking!
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!
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!
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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The Best sugar cookie, is the best sugar cookie. Will be making these all the time.
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.
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.
Hi Lynn,
The recipe video is embedded in the recipe form. It’s working on my end. Mind refreshing your browser and trying again?
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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Delicious sugar cookies! Thank you!
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.
Hi Sharon,
No, this recipe is too soft. However give this roll-out cookie recipe a try: https://www.aspicyperspective.com/heart-tree-cut-cookie-recipe/
These sugar cookies are amazing !! Kids love them and I have picky eaters!! Saving your site for more recipes!
These cookies are delicious!!
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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!
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.
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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This is great! I tried it over the week and very happy with the outcome. bookmarked it as the best
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.
I made the recipe.. and it was delicious!! Maybe it help with all ingredients being organic 👍🏼👍🏼
These cookies came out great.
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.
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.
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.
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.
Hi Chess,
Yes, you can use kosher or table salt. Happy Baking! :)
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Freaking delicious. Everyone loved it. I made them thick, too!
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!
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.
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Delicious!!!! My 5 year old and I frosted them. 😁
Delicious!
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.
These were delicious!!
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Best sugar cookie recipe ever! None stop compliments! ♥️
Hi Rebecca,
YES! That’s exactly how we feel about them. Thanks for reporting back. :)
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! ?
Hi Tara,
We’re so very glad you enjoyed them! Thanks for reporting back! :) :)
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I tried the recipe, tweak it a bit by putting part almond extract. It was wonderful!
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.
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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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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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
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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?
Alaina, this isn’t really a cut-out cookie recipe… It’s too delicate. Try this one for roll out cookies: http://www.aspicyperspective.com/sugar-cookie-icing-and-cut-out-cookie-recipe/
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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!
Going to try making these Christmas eve with my mom! Can’t wait! :)
The batter came out the same constancy as cake batter. Chilling it in hopes it’ll come out ok.
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.
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?
Hi Diane, Did you roll them in sugar first? The sugar should have kept them from sticking.
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!!!
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! :)
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!
Can you freeze these ahead?
Yes.
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.
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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!!!
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: http://www.aspicyperspective.com/100-best-baking-tips-and-tricks/
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.
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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!!
This really is the best sugar cookie recipe everyone who ate them loved them. I need to make them again!
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?
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?
Hi Debi,
Oh, I never said you wouldn’t make a mess. LOL! But it’s worth it. :)
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Yummy! Just made them, kids approve. Saving this recipe! Thank you!
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
That glaze is drool worthy!!! Yum!
These look perfect, love the glaze!!!
love these and the new site!!
What a great idea to roll them in sugar. I’ll have to give these cookies a try.
Love your new look! I’m a cookie lover so these are gonna be baking in our kitchen soon!!
What a gorgeous new look! And your cookies look top notch, too :)