Here is a place to put my favorite recipes together in one spot. You know the deal. Apiece of paper here, a word document there, a saved web page elsewhere. This is a great place for me to put them all in one place. I’ll add as I go.
My grandchildren and I make Christmas cookies a few days before the holiday. We look forward to it every year. Now, we don’t just make one kind. It’s usually 3 or 4 kinds. Of course, the kids are all bored by the end but it was always so much fun. Just imagine the scene:
The kitchen tends to be a flour-covered whirlwind: missing cookie cutters, flying sprinkles, and kids talking all at once while I tried (and mostly failed) to keep order. But beneath the mess and mayhem was pure magic: loud laughter, sticky hugs, and the kind of joy that only comes from being together. It was chaotic, yes, but it was also warm, wonderful, and filled with memories baked deeper than any batch of cookies ever could be.
Now the gradkids are grown, having their own children. One of them even has 4! Is it time to give up the cookie chaos? I think not! The great-grandkids love it, too!
That leads me into the first recipe I’m sharing. Sugar cookies are a main staple for the holidays. They’re perfect for cookie cutters and for decorating! I mean really? Getting to cut your own shape, then decorating them after they’re cooked! Amazing for th ekids!
However, most sugar cookie recipes are aweful. The cookies lack taste. Yuck! And they’re hard as a brick! Yuck! I’ve been on the lookout for a great sugar cookie recipe. Christmas 2025, I found the best one so far. I’m sharing that recipe and the link to the original post.
The Best Sugar Cookies
Why You’ll Love These Sugar Cookies
- Soft, thick centers with slightly crisp edges
- Irresistible buttery vanilla flavor
- Leave plain or flavor with extras like maple, cinnamon, and more
- Hold their shape
- Flat surface for decorating
- Stay soft for days
- Freeze beautifully
Overview: Do all the steps (make sure you do them all!)
- Make cookie dough. You only need 7 or 8 ingredients. With so few ingredients, it’s important that you follow the recipe closely. Creamed butter and sugar provide the base of the cookie dough. Flour and egg give the cookies structure, and vanilla extract adds flavor. I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Baking powder adds lift, and salt balances the sweet. So many *little ingredients* doing *big jobs* to create a perfect cookie.
- Divide in two pieces. Smaller sections of dough are easier to roll out.
- Roll out cookie dough. Roll it out to 1/4 inch thick. Be careful not to make the dough too thin or too thick.
- Chill rolled-out cookie dough. Without chilling, these cookie cutter sugar cookies won’t hold their shapes. Chill the rolled-out cookie dough for at least 2 hours or up to 2 days.
- Cut into shapes. Get your favorite cookit cutters and have fun!
- Bake & cool. Depending on size, the cookies take about 11–12 minutes. Be careful not to overbake!
- Decorate. Let the decorators have fun. This is their creative time. It’s messy, of course, but so rewarding! Praise the cool designs.this is the best part!
TIPS:
Have a little flour nearby when you’re rolling out the cookie dough. Keep your work surface, hands, and rolling pin lightly floured. This is a relatively soft dough.
Divide the dough in half before rolling it out. Smaller sections of dough are simply more manageable.
Roll out the dough BEFORE chilling it in the refrigerator. Cookie dough must chill in the refrigerator. Roll out the dough right after you prepare it, then chill the rolled-out dough. (At this point the dough is too soft to cut into shapes.) If you chill the cookie dough and then try to roll it out, it will be too cold and difficult to work with.
Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. (Parchment paper will slide around on your counter, so it is recommended to place a piece of parchment paper on top of a silicone baking mat to roll the dough without slippage.)
Pick up the sheet of parchment with the rolled-out dough on top, transfer it to a baking sheet, and place it in the refrigerator. You don’t need to make room for two baking sheets in your refrigerator. Simply stack the pieces of rolled-out dough on top of each other, with the parchment paper in between.
These sugar cookies remain soft because they’re rolled out pretty thick. Roll out the cookie dough to about 1/4 inch thick or just under 1/4 inch thick. Yes, this is on the thicker side and yes, this produces extra thick and soft cookies.
Here is the Best Sugar Cookies Recipe!
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)*
For Decorating
I used simple pre-made vanilla frosting with assorted sprinkles, food coloring and piping styles and sizes. Be creative! The originator of this recipe has ideas for different frosting you can use.
Instructions
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft. If it seems too soft and sticky for rolling, beat in 1 more Tablespoon of flour.
- Divide the dough in half. Place each portion on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch thickness. Use a bit more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
- Lightly dust one of the rolled-out dough portions with flour. (This prevents sticking.) Place the second rolled-out dough portion, still on the parchment paper, on top of the first. Cover the dough tightly and refrigerate it for at least 2 hours and up to 2 days.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Carefully remove the top piece of dough from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Gather the scraps, reroll, and continue cutting until all the dough is used. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you reroll.) Repeat with the second piece of dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 11–12 minutes or until the edges of the cookies are very lightly browned and set. If your oven has hot spots, rotate the baking sheets halfway through bake time. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing, easy cookie icing, or cookie decorating buttercream. Feel free to tint any of the icings with gel food coloring. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or shipping. Store plain or iced cookies covered tightly at room temperature for up to 5 days. For longer storage, cover and refrigerate for up to 10 days. If decorated with cookie buttercream, cover and store decorated cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
You can access the original recipe and other creations from Sally’s Baking.
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