Best Sugar Cookie Recipe
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Best Sugar Cookie Recipe – Hands down, this is the best recipe we’ve ever tested (and tasted!) Learn How to Make Homemade 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 Greatest Sugar Cookie Recipe Ever.
Learn How To Make The BEST Sugar Cookies With This Fun & Easy Homemade Sugar Cookies Recipe!
World’s Best Sugar Cookie Recipe
The Greatest 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 cookie 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 Greatest 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 two decades 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 – or table 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
Instructions
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper (or a silicone mat). Mix the flour, baking powder, and salt in a medium bowl.
- Place the softened butter and sugar in the large bowl of your electric mixer (stand 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 sugar cookie dough out with a cookie scoop 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 them 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 before decorating with the glaze.
How To Make Chewy Sugar Cookies from Scratch – Pro Tips!
- 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 Cookie Recipe with Glaze
Please note: The Best Sugar Cookie is not a roll-out 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.
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 drip off, then place them back on the parchment paper to dry.
Check the Printable Recipe Card Below to Learn How to Make the Best Sugar Cookies Recipe. Enjoy!
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, keep from spreading too thin, and to create 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 Cookies Spread?
This goes back to mis-measuring 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 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 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 or this one 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 of parchment paper so they don’t stick together. You can thaw them out in the fridge or at room temperature.
Can I use raw sugar instead of white sugar?
You can use any sugar substitute, as long as it is measured in a 1-to-1 ratio with granulated sugar.
Looking for more of the BEST cookie recipes?
More Best Homemade 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 Cookies
- Brownie Mix Chocolate Cookies
- Lemon Drop Thumbprint Cookies
- Nana’s Snickerdoodles
- Chocolate Snickerdoodle Cookies
- Scottish Shortbread Cookies
- Coconut Macaroons
Check the printable recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, vitamin, fiber, and calcium percentages. Make sure to share this recipe on Facebook, Instagram, and Pinterest.
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!
These kids were like mom them cookies smell good. I was like I know.. I can cook…(I struggle in the kitchen). I open the oven and they are a site…beautifully golden..before they are even allowed to cooled to properly…I mean not even 10 mins out of the oven..my kids are in the kitchen, hovering over me, the 1st batch just disappeared….ummm is all I heard… no thank you or anything just are you making some more… long story short…we ❤️ them. This will be our cookies from now on…I don’t see this reaction when I buy store brand cookies…lol..
I am baking-challenged usually. I followed you recipe to a T and they are the best sugar cookies I have ever made. TY. Your instructions are comprehensive and smart. Really appreciate the boost to my baking ego! 😃
Made these and they are super easy! I always try to cut back certain ingredients (sugar, salt, butter) in my baked goods but on this one I only cut back one stick of butter. Also added a pinch of cinnamon.
Great Recipe
This is a great sugar cookie recipe! I love the spice it adds.
Oh, I absolutely love this recipe! This has become my go to sugar cookie recipe
Nice, Absolutely Delicious ! Thank you so much for sharing your recipe.
I would definitely try it out for sure
these were absolutely amazing! I can’t wait to see more recipes!
The cookies were good, but I would cut down on the salt.
Yes. I used salted butter, so didn’t add any more. Just right! (For me, anyway!)
Happy Baking!
Diana
it was good but i beat it a little to long the taste was amazing
I love this recipe, I always make the cookies a tad too big but I think it’s because I get too excited lol
Thank you very much for sharing this amazing recipe. We gonna try it and post it on our channel for sure.
Simple, easy to follow, and absolutely delicious. Love, love love them. Thank you
The sugar cookies came out perfect. They look exactly like the ones in your picture. Thank you for a great recipe.
I made a half recipe with my boyfriend one day and he’s been obsessed since then. A couple days later I got a request for a full batch, which him and his family demolished in 2 days. Seriously some of the best cookies I’ve ever had.
Just wanted to post this in case someone did not have butter readily available. We substituted vegetable oil in place of the butter our second go around. My wife and I made this recipe twice in the past couple of days. We first tried it on Saturday because we had a sweet tooth and didn’t have anything sweet in the house. We made exactly as the directions said and they came out PERFECT. We were able to get about 54 cookies out of it though. Our cookies may have been a bit smaller. We made them again this morning for a cookout we are going to, but this time we had to substitute vegetable oil for the butter because we did not realize we used the rest of our butter the other day making them. We used 3/4 cup plus 6 tbsp of the oil in place of the butter and they still turned out PERFECT. We also rolled them in cinnamon and brown sugar the second time and they tasted delicious. Again, we were able to get about 54 cookies.
Oh, my goodness. Soo good. Adding this to my collection. I didn’t know there were sugar cookies that weren’t cut-outs.
I have never made sugar cookies but wanted to make them for my husband because he loves sugar cookies. I accidentally used salted butter and instead of 1 Tbsp of vanilla extract I used 1/2 Tbsp of Vanilla and 1/2 Tbsp of Almond extract. The cookies were AMAZING. My husband said they were the best cookies he’s EVER eaten. I made them again today and he is a very happy camper. 🤗
I’m surprised that you stress the importance of correctly measuring the flour but then don’t include the weight. Is there any chance that you could give the weight for those of us who do make it a practice of using our kitchen scales? Can’t wait to make your recipe!
Hi Doris!
I hear your concern. Most Americans (who make up 95% of our visitors) won’t measure by weight so it makes the recipe more complicated for them. However, if you click on the metric measurement button in our recipe form, it will show you the measurements by weight. Hope this helps!
i like to add some cinnamon to it. makes it a bit special =) great cookies.
I tried it and it tastes awesome and delicious. thank you for sharing this great recipe.
Great
Definitely the BEST sugar cookie recipe I’ve used! I add the tiniest amount of cinnamon to the rolling sugar (measured with the heart) like my grandma always did and it adds that extra bit of love!
if I use salted butter do I need to cut salt in half? Thank you.
Hi Eileen,
Yes, that is a good idea. Happy Baking!
Thank you for your excellent Best Sugar Cookies. Although an experienced cook & baker, I followed your recipe to the letter…perfect! They’re traveling to the University of South Carolina to Mason, his favorite cookie.
Love from Pittsburgh!
(My first online review…ever)
Delicious and easy! I needed to bake some sugar cookies for a friend who does not like frosting. They are a little plain just rolled in granulated sugar so I rolled some in coarse decorative sprinkles and it added a sweet crunch that we really enjoyed. I baked one batch on parchment and one on a silicone baking mat to see what the difference would be. The parchment lined pan came out a little fluffier (my preference). The silicone mat cookies cooked more quickly and didn’t rise as much. Both delicious! Thank you for the recipe and the tips for success.
I’m not a baker. I love to cook. These cookies turned out absolutely fluffy as a cloud. I would say it’s probably user error which is great because you can try again. ❤️ Ensure you’re using softened butter and not over mixing after adding the flour.
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My kids and I adore this sugar cookie recipe. It is simple and easy to implement. Rolling the dough in sugar creates a delectable crunch that, when combined with the soft inside, is incredibly satisfying. Kudos!
These are super simple to mix and make. I made some with butter and some with shortening. I actually was suprised to find that I enjoyed he shortening more. They were all pillowy out of the oven but after they cooled off they became crunchy on the outside and chewy in the middle. This has got to be the perfect sugar cookie. To coat mine, I made a korean treat made from melted sugar and a pinch of baking soda. It is called “dalgona” and though I am not a hug fan of it alone… ground up into a powder and rolled onto the cookies it really gives a complexity to the flavor.
Yes, you missed it. Quantities are present.
These are delicious and easy
Was really excited about these cookies! Although they tasted great, they came out really airy and fell apart easily. So I refrigerated them for about 30 minutes and bake a few again and still the same results. Will add more flour to the current batch and hopefully that’ll suffice. Still delicious!
Best sugar cookies ever! Not for cookie cutters but great with homemade frosting & sprinkles!
This is the first time I ever made sugar cookies and they came out great! Followed the directions exactly and have made two batches. I found for each it was easier for me to put the dough in the fridge for 20-30 minutes before handling. They stuck to the glass bottom far less this way. Thank you so much for sharing this recipe it’s definitely a keeper for me!!! Ps my boyfriend loved the bourbon glaze!
The cookies came out good!!
The perfect sugar cookie. Buttery, delicately tender, crisp exterior.
A couple of tips: don’t overhandle the dough when forming balls. If they aren’t perfectly round, they will be after you press them with the water glass. Rub the bottom of the glass with a little butter, and dip in sugar. It prevents the cookies from sticking to the glass. Dip in sugar every 3-4 cookies.
Admittedly I am not the best baker. I needed to make sugar cookies for my husband’s Christmas party for work and came across this recipe. The cookies turned out well. I put red sugar sprinkles in the bowl with the plain in an effort to be festive. They’re not too sweet so I think they would work well with a glaze if that’s your end goal. No weird aftertaste like some so I’m calling this a win.
Thank you so much for this recipe. I was searching for one that didn’t require refrigeration. Half way through I thought I did something wrong but quickly realized I didn’t. They were AMAZING. I quickly threw some green decorator sugar on them after baking. My family inhaled them!
Guess I over beat on the dough BC they turned gooey & not firm or delicate at all!? Dont know where I actually went wrong?!
Hi Gabrielle,
Gooey? Oh no! Hmmm… Any chance you mismeasured the flour?
I have made these twice. I have had to add 1/2 cup more flour and put them in the fridge for an hour before I could roll them. I reached out to the baker but never received an answer. And, no I did not measure wrong.
Beautiful recipe. I followed the instructions and was greatly rewarded. I have some baked ones in the freezer and some balls ready for baking. Definitely saving this recipe!
Great recipe. Perfect flavour and texture.
They turned out good left out rolling them in sugar. Found the dough way to sticky, maybe to much butter or not enough flour.
The dough was so soft it couldn’t be scooped. I followed the recipe but had to chill the dough before it could be handled.
Hi Jan,
Oh no! Any chance you mismeasured the flour? The dough should be tacky and soft (which creates an amazing texture when baked), but you should still be able to work with it.
Just amazing
THE BEST! I made these without the bourbon glaze. My next batch will include the glaze! Thanks for such an easy step by step recipe!
Can this recipe be used for cut out cookies?
Hi Theresa!
This is not a great recipe for cut-out cookies. We offer a link to our cut-out cookie recipe at the bottom of this post.
Super tasty! No weird baking soda flavour that a lot of recipes have
I read the intro, then skimmed through what appeared to be a very traditional list of ingredients and thought…”you’ve just never tasted my grandmas sugar cookies”…but here I am scribbling this recipe word for word on a notecard for my recipe box like I own it! So light, a gentle crisp on the outside, soft and fluffy on the inside…a roller coaster for my tastebuds. Thank you!
I am confused about the butter content, is it 3 sticks or 1 1/2 cups? Wouldn’t I need 6 sticks for 1 1/2 cups?
1stick of butter = 1/2 cup.
Sometimes butter comes in quarter sticks, 8 per package so in that case she would need six.
Hi Lindsay,
Traditionally, 1 stick of butter equals 1/2 cup. So 3 sticks would equal 1 1/2 cups. Hope this helps!
They were a little floury
We have been making these for years and they are HANDS down our favorite!!
These cookies are consistently PERFECT!
I mess up proportions if I added 1/2 cup crushed candy canes?
I thought I had this recipe all messed up. And the cookies still came out delicious! Quick easy and tasty!
These cookies came together quick and easy!
Absolutely delicious with the perfect amount of sweetness (I like things to be a little less sweet, so I really liked these). Also, thanks for making this recipe scalable for amount of cookies I wanted to bake. I just wanted ten and I was able to do so effortlessly!
For me, I didn’t have vanilla extract, baking powder, and I omitted the icing. I just used baking soda and salted butter, and the cookies still tasted exactly as a sugar cookie should. That’s the mark of a great recipe, folks. Thank you, Sommer!
The cookies are amazing!! But what is up with the glaze!? 1 cup of powdered sugar to the cream, bourbon and extract was just clumpy! Very disappointed in the glaze but definitely love the cookies!
When whipping cream it’s best to start with a very cold bowl, and very cold cream. I put both in the freezer for 10 mins before I make whipped cream. Over mixing with a hand mixer can cause it to be lumpy.
I made these tonight when I was searching for a recipe that I didn’t need to refrigerate for two hours. This was quick and easy. The dough was soft and easy to work with. They turned out so well. Have the perfect amount of sweetness and flavor. Saved this recipe for my collection. Love these!!!!
These turned out amazing. Will definitely make again. Only had salted butter so did not add salt and it did not impact the recipe.
I make cookies every couple days because my family (and I) love a good cookie. I’m always looking for a recipe that was better than the last one. I will stop looking after making these. This is the absolute best sugar cookie I have ever tasted and it’s hard to stop eating them. Seriously a danger to my waist. The recipe has been printed and inserted in a page protector sleeve. Thank you for such an awesome recipe. Can’t wait to try your other ones.
I made these once almost three years ago and had a dream about them yesterday. The first thing I did upon waking was search for the recipe. 😂 That’s how great they are. I will be making them for the holidays. Good lord, they are delicious. So dangerous!
This was the best recipe ever! The bourbon glaze took it to the next level! These cookies are amazing!!
I made this recipe and it was incredible!
Love this recipe!
I have been looking for a great sugar cookie recipe and this is it!
I rolled the cookies in sugar before baking and it left them with a shiny glazed look after they were cooked! Beautiful and delicious!
These are so easy to make.
They literally melt in your mouth!
Best sugar cookie recipe ever 🥰
These are some of the best sugar cookies I’ve ever baked. Super easy recipe too! They came out nice and fluffy!
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Would I be able to make these into lemon sugar cookies? I have both lemon extract, to replace fresh lemon zest, and lemon juice.
Hi Samantha,
Honestly, I would just add lemon zest for the freshest flavor. Let me know how they turn out!
Could you kindly reccomend a different glaze, I do not have bourbon. Thank you!! I plan to try the recipe.
Hi Karen,
You can replace the bourbon with 1/2 tsp of any extract you like! Lemon, coconut, rum, and cherry are good options. Happy Baking!
Agree
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My son has been asking to make sugar cookies for a loooong time. Today is the day and I am so glad we found this recipe! Easy to make but so buttery with a little crunch. These won’t last long.
My husband says to me “my love can you make me cookies?” I say “sure what kind do you want?” “I’ve been craving sugar cookies for the last couple of weeks.” Long story short I’ve never made sugar cookies, this is the only recipe I have followed to make them and they are delicious, soft and way better than store bought. This is going to be the only recipe I use; I did swap the salt and butter out for salted margarine, because my husband’s lactose intolerant but it worked just beautifully.
These are so easy to make.
They literally melt in your mouth!
Best sugar cookie recipe ever 🥰
BEST COOKIES
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I didn’t realize how much I loved sugar cookies until this recipe. I have Celiac’s so I had to use a 1-to-1 flour and it still worked really well (it needed my 1/4c more flour but otherwise was perfect). Out of habit I doubled the vanilla and added a little almond extract, but really the recipe as written is pretty much perfect. They did spread out a lot so it may be worth chilling the dough briefly before baking but I don’t really think it’s super necessary.
I forgot to mention, but I don’t have any electric or hand mixtures so if you are in that situation make sure the butter has been sitting out for a while (like at least 2-3 hours) or else it will be way too hard to try and cream by hand.
My husband said these are the “best cookies he’s ever had”, and while I haven’t had any of the cookies yet, I ate my weight in cookie dough, and that was pretty much the best cookie dough I’ve ever had!!!
Of course, mine aren’t nearly as pretty as Sommer’s, but they still taste great!
These are the most perfect sugar cookies ever.
I don’t own a stand mixer so I did what I could with an old 1970’s hand mixer. I did use a mixing spoon to incorporate the last of the flour but once it was mostly in I was able to switch back to the handheld on a higher speed to make sure everything was mixed. I also used 1 TBSP of my homemade vanilla extract and squeezed in some caviar to get the dark vanilla flecks.
I refrigerated the dough per some other reviews to make it easier to work with but I think it would have been just fine without that. Refrigerating made it easier to form balls, roll in sugar and flatten but it took longer to cook. Warm dough was messier and a bit difficult to work with but cooked up perfectly in 9 minutes. Other than cooking time and mess, the cookies turned out the same once they were out of the oven.
They cooled pretty quickly and I moved them to a cooling rack after 15 minutes on the sheet so I could bake more of them. I sampled a couple right away and they were absolutely perfect. They’re very rich tasting (made with real butter), kind of thin looking but very soft.
These cookies tasted great and had a nice delicate texture but they spread out quite a bit. Next time I plan on refrigerating the dough for 30 minutes before baking them.
Wow these are amazing. I’m not a fan of sugar cookies but my husband is so made them for him. I did add 2 vanilla bean caviar in the cookies but made it as is otherwise. The cookie dough was so fluffy and easy to work with. I didn’t smoosh them down as we like thicker cookies. They baked up so lovely. Made them yesterday afternoon and they’re almost gone. Really good. Give them a try.
Thank you for the yummy cookie recipe. I think my kids will like it!
This simple recipe is foolproof, you can make great sugar biscuits! I have searched the perfect sugar cookies recipes! Intersection
I included lemon zest, lemon concentrate,
1/2 sqeezed fresh lemon, toasted coconut and toasted almonds to this and it came out great! I didn’t put any glaze on the cookies, I used decorative colored sugar for some prettiness!
Too bad I couldn’t include the photo I took of them!
Did you add the lemon concentrate ( pure lemon extract ) as well as the vanilla or in place of?
Thank you for the quick and easy recipe.
Amazing cookies. They came out better than I hoped. I am now baking some unbaked cookies I froze since the recipe makes quite a large amount. Can’t wait!
I’ve never left a review for a recipe before, but this recipe is worth it. THESE ARE PERFECT!! I didn’t perfectly measure, I certainly didn’t sift – when cooking with 3 & 2 yr old, that is a luxury I don’t have. I was worried how they’d turn out given the reviews, but they are my forever go to from now on. I did not chill the dough. I estimated the one inch size. I rolled them in purple and pink sugar sprinkles for Valentine’s Day. They are the perfect texture, soft, but hold their shape – better than a bakery! I’ve been trying a new sugar cookie recipe for each holiday and my search ends here. THANK YOU!
This recipe made a light, flavorful, crisp cookie. I haven’t frosted them yet, but one of the best sugar cookie recipes I’ve tried.
Your basic sugar cookie. Made two batches. One was flat -not chilled before baking – and the other (chilled for 1 hr) looked like the picture, but still tasted like your average sugar cookie.
these best sugar cookies looks so delicious and yummy. i just love these cookies. thanks for sharing this amazing article and delicious recipe.
Can I cut the recipe in half?
Hi Joanne,
Sure you can! Use the servings slider in the recipe form to make it easier. :)
These cookies are delicious, but they came out absolute pancakes. I was concerned about it when I first read through the recipe, but a glance at the comments made me think it wouldn’t be a problem. I’m considering trying them with two sticks of butter instead of three … but for the moment, I have the rest of the dough chilling in the fridge before I bake another tray. Fingers crossed, the chilled batter will work out better.
UPDATE!
I tried chilling the dough for 30 minutes … and they didn’t pancake out quite so much, but they still have a very strange consistency. I also read through some other comments with similar problems, and it was suggested that maybe ovens were running hot or the kitchen was too warm, but my oven usually runs cold. (Most baking recipes, I have to bump up the temp 25 degrees for them to come out right.) And my kitchen definitely isn’t too warm. It’s -5 F out tonight, and I don’t have a heater in my kitchen. In fact, the objective of baking cookies tonight was to heat up the kitchen before I go to bed.
So I’m really not sure what went wrong. If I try them again, I’ll probably only use two sticks of butter. I’ll keep you posted! :D
Loved this recipe. I’ve been testing out sugar cookie recipes for the past year, and I am very happy with this one. Will certainly make it again.
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heaven! best cookies I’ve ever made
I love this recipe, i just try at home and you can’t believe, super tasty.
Unbelievably delicious!!!!!! Can even go without any icing!!!!
I’ve never been a good cookie maker, I usually end up with flat tasteless discs but this recipe is a winner
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Made these cookies last Christmas and won my holiday cookie bake off! Trying again today to see if I keep my title🤣
Everyone in my house eats them up so fast. They are so easy and delicious.
I can’t wait to make these they sound so good. Do you think I could add freeze dried blueberries to this recipe? Please let me know your thoughts
Thanks so much for other great recipes as well
Hi Mary Ellen,
Yes, you can add any sort of freeze-dried fruit. If you try it, please report back! :)
SO GOOD!
AMAZING THOUGHTS
Perfect! These cookies have the perfect texture and the flavor is awesome, everything I want in a sugar cookie!
These are so perfect for the holidays!! I was looking for a great sugar cookie recipe and this one is perfect!
These are the perfect sugar cookies! thank you so much of sharing it!
Thank you for the recipe. I tried it and it turn out very delicious and everyone liked it. Thank you for sharing. Regards
Ohmygoodness!!!!😍😍😍 I don’t usually write a review but I just had to. Where to start!!!! First, I followed the instructions exactly. I make homemade vanilla extract and added a little extra. I also put the entire bowl of cookie dough in the freezer for 15 minutes so I could handle it better.
The cookies are light and airy, yet buttery, and the texture is absolutely amazing. Thank you for sharing the PERFECT sugar cookie recipe!
These were so light and delicious! I put in the tablespoon on vanilla and a 1/2 tsp almond extract with gave just a slight almond taste which I love. The first batch I made immediately after mixing and they were great but a little flat. While they cooked I put the dough in fridge. The next batch fluffed up nice and big! I will always chill first next time around. Thanks for a wonderful recipe!
Good morning, Sommer. Is it really one tablespoon of vanilla extract? Wanted to be sure before I make these, that it is not one teaspoon. Thank you!
Hi Janice,
Yes, we add extra extract for a strong vanilla flavor! :)
Yoooo this recipe taste like so epic like i’d eat it again if i could
Light buttery and delicious.
Can I used light brown sugar to replace the granulated sugar?
Hi Celle,
We actually have a brown sugar cookie recipe! https://www.aspicyperspective.com/brown-butter-brown-sugar-cookies/
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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.
In need of making more, I was hoping if someone could tell me if this recipe doubles well? Or should I continue to make individual batches?
Thank you in advance for any suggestions you may have.
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.
This cookie recipe is awesome. Made these for my office party and they were gone in a flash.
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?