Are you ready for the best sugar cookies you’ve ever had? This recipe requires NO chilling and has the most delicious flavor in each bite. This recipe is quick to make, the cookies stay soft, and every time we share them people come back for another! I hope you love it like we do.
You all know I love sharing my favorite things with you. This recipe for the BEST sugar cookies was shared with me years ago by a dear friend. It was her aunt’s special recipe. With her permission I am sharing this favorite with you! After making it a dozen times I know I’ll never need to try another sugar cookie recipe ever again.
I use this recipe throughout the year for the kid’s classroom parties, neighbor gifts, family gatherings, birthdays and holiday goodies! These cookies are so soft and fluffy, with the best flavor.
The key is not rolling them too thin, and not allowing them to overcook. They will become crispy and harden if they start to brown, so watch them closely! I like to remove mine right at the 9 minute mark and they stay soft and never get crispy!
Variations:
Last year I created these “painted” buttercream sugar cookies. They were perfect for teacher appreciation and Mother’s Day! You can find the recipe HERE.
If you give this recipe a try, I would love to see! Please tag me on INSTAGRAM and let me know how you shared them with someone you love.
The BEST sugar cookies
Ingredients
- 1 cup butter (2 sticks room temperature)
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon almond OR lemon extract Either flavors are FANTASTIC in this recipe.
- 1 teaspoon baking soda
- 4 1/2 cups all purpose flour
Frosting
- 1/2 cup salted butter 1 stick room temperature or nearly room temp
- 2 1/2 cups powdered sugar
- 1/2 teaspoon almond OR lemon extract Use whatever you used in the cookie batter to match flavors!
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Cream sugar, butter, eggs and flavorings. Add salt, soda and flour, mix well. Roll out 1/4-1/2" thick (no thinner or cookies won't be soft!)I love to roll my dough thicker (1/2" so the cookies are super thick and fluffy). If you don't like them extra thick, 1/4" will be perfect for you. Do not roll the dough thinner than 1/4". Bake at 350 degrees for 8-10 minutes (don't let them brown or they won't be soft). I pull mine right at 9 minutes. Allow them to set and cool on the tray.
- For the frosting, combine all ingredients and mix well until creamy. You can make and freeze these cookies once fully cooled. I like to put them in a gallon ziplock bag and freeze up to 3 months.
A few tips for the BEST sugar cookies:
- Know your oven. All ovens are different, some have longer baking times and some have shorter! My first batch always needs a bit longer to cook, but the next few go quickly. Watch these cookies close and only bake between 8-10 minutes. NO LONGER!
- Don’t allow the cookies to brown. Once they’re brown they’re overdone and won’t be soft, they’ll be crispy.
- Can the cookies be made ahead and frozen? Absolutely! I like to store them unfrosted, in a freezer gallon ziplock bag.
- Allow cookies to cool completely before stacking, frosting or freezing.
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Thanks for sharing this recipe!! I will definitely be trying it:)