The Best Sugar Cookie Recipe Ever
NO spread, NO crazy ingredients, AMAZING taste, FLAT TOP. Everything you could ask for in a sugar cookie. These are perfect for making professional, sellable cookies. OR even just a batch for your kids to decorate for the holidays.
This has been my go-to recipe for sugar cookies since I first started learning to decorate and it is still my recipe and I sell dozens of these now.
MY most helpful TIPS AND TRICKS
- USE A GOOD VANILLA and BUTTER- vanilla and butter are the only flavors to a sugar cookie so the quality of these ingredients can take your cookies from good to great. I use the Watkins brand
2. DON’T cream the butter and sugar until lightened. – This is a common requirement in cake baking but in sugar cookies we don’t want a lot of leavening in order to keep the cookie’s tops flat.
3. Roll out your dough before you chill it – most recipes for sugar cookies ask you to split the dough into 2 disks and refrigerate overnight. I suggest you spilt the dough into 2, and roll it out to your desired thickness (or at least closer to it) before you chill it.
4. Bake on light colored cookie sheets. – I use AirBake cookies sheets but even the dollar tree has cheap light colored baking pans. These pans tend to have a lower chance of burning the bottoms of all of your cookies, not just sugar cookies. The lighter color, in contrast to the dark nonstick pans, conducts less uneven heat to the bottom of your cookies, creating an even baking throughout.
Sugar Cookies
Ingredients
- 1 cup butter unsalted, softened
- 2/3 cup sugar 130 g
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tbsp cornstarch
- 2 ½ cup flour 300 g
Instructions
- Cream together (with a hand or stand mixer, can be done by hand but it is a lot of work) butter and sugar until thoroughly combined (no need to beat until light and fluffy)
- Add one egg, vanilla, and salt. Mix until combined
- Add cornstarch and flour and combine until a dough forms and no flour remains
- Transfer half of this dough onto a piece of plastic wrap, loosely wrap in plastic wrap and use a rolling pin to roll this dough out into the plastic wrap. (Do not roll thinner than you want your cookies to be) Repeat with other half of the dough
- Place disks into the fridge for AT LEAST 2 hours or overnight
- Remove from fridge and let warm for 10-15 minutes on the counter before trying to roll and cut (I recommend ¼ inch thick cookies that are around 3")
- Bake in a 350℉ oven for 8-10 minutes or until the centers of the cookies look matte.