The Best Sugar Cookie Recipe

The BEST Sugar Cookie Recipe Ever! Classic perfection on ASpicyPerspective.com #sugarcookies

The Best Sugar Cookie Recipe

Yield: 45 cookies

Prep Time:20 minutes

Cook Time:10 minutes

5
5 / 5 (9 Reviews)
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Hands down, The Best Sugar Cookie Recipe, we’ve ever tested! Learn How to Make Sugar Cookies that everyone will love.

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

Directions:

  1. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
  2. Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don’t skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.
  3. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
  4. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1 inch balls. The dough should be soft and delicate – Don’t over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3 – 1/2 inch thick.
  5. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.

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

Nutrition Information

Yield: 45 cookies, Serving Size: 45

  • Amount Per Serving:
  • Calories: 113 Calories
  • Total Fat: 6.4g
  • Saturated Fat: 4g
  • Cholesterol: 24mg
  • Sodium: 90mg
  • Carbohydrates: 13.2g
  • Fiber: 0.2g
  • Sugar: 6.8g
  • Protein: 1.2g
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61 comments on “The Best Sugar Cookie Recipe

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

    Those are some nice looking sugar cookies!

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

    Pillowy perfection!

    Rating: 5
  3. Jenny Flakeposted April 1, 2015 at 8:45 am Reply

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

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

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

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

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

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

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

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

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

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

    These absolutely do look like THE BEST!

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

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

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

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

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

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

    These look amaz-balls!!!

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

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

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

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

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

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

    The Old Fat Guy

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

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

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

    love these and the new site!!

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

    These look perfect, love the glaze!!!

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

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

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

    That glaze is drool worthy!!! Yum!

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

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

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

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

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

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

    Rating: 5
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  26. Debiposted July 18, 2015 at 9:36 pm Reply

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

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

      Hi Debi,

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

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

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

    Rating: 4
  28. Conposted July 27, 2015 at 11:59 am Reply

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

    Rating: 5
  29. Arianaposted September 15, 2015 at 10:47 pm Reply

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

    Rating: 5
  30. Amanda @ Diary of a Semi-Health Nutposted September 21, 2015 at 3:03 pm Reply

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

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

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

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

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

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

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

      Please check out our 100 Best Baking Tips article for some general guidelines: http://www.aspicyperspective.com/100-best-baking-tips-and-tricks/

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

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

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

    Can you freeze these ahead?

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

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

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

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

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

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

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

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

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

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

    Rating: 5
  44. Reneeposted December 14, 2015 at 2:55 pm Reply

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

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

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

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

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

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

    Thanks for a “keeper” recipe!

    Rating: 5
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  48. Alainaposted March 23, 2016 at 4:16 pm Reply

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

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

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

    Rating: 5
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  54. Paulaposted December 3, 2016 at 2:33 pm Reply

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

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

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

    Rating: 5