There is nothing better than a soft and chewy Sugar Cookie! This recipe is made with cold butter, is easy to cut out, holds its shape after baking and yields buttery and sweet sugar cookies. Perfect for Christmas, Easter, Halloween or any party, especially when paired with this simple buttercream frosting. It really is the ultimate sugar cookie recipe!
This Sugar Cookie Recipe is amazing!!! I first started making them for my daughters 2nd Birthday party (8 years ago…gulp) and they were a huge hit with the parents and kiddies alike.
I got the original sugar cookie recipe from Bridget over at Bake at 350 and I’ve adapted slightly over the years because I don’t always have fresh vanilla beans on hand to use, but beyond that, this has always been my go-to recipe for sugar cookies because it’s reliable and always turns out perfectly.
Whether its for the holidays, birthdays or just getting a craving for really good sugar cookies, this should be your go-to recipe. You don’t need to plan ahead to soften butter, you don’t need to refrigerate the dough overnight and they always bake up soft and chewy every time.
How to make sugar cookies:
- Cream butter and sugar together.
- Add in egg, vanilla extract, almond extract and vanilla bean (optional).
- Stir in the dry ingredients until a dough forms.
- Form dough into a smooth ball and roll out on a floured surface.
- Cut into cookies and freeze slightly before baking.
- Bake at 350 degrees until the bottoms have lightly browned but edges have not.
- Cool slightly before transferring to cooling racks.
- Decorate as desired with chocolate or buttercream frosting.
How to freeze sugar cookie dough
Make sugar cookie recipe as written below. Form prepared dough into one or two thick discs and place into a large food storage bag or wrap well in plastic wrap and then foil. As long as dough is wrapped well, it should be good in the freezer up to two months. To defrost, place at room temperature for 2-3 hours or until soft. Cut out and bake as desired.
How to freeze baked sugar cookies
Once your sugar cookies have been baked, cool completely and transfer to plastic containers with tight fitting lids. Containers will help prevent baked sugar cookies from breaking. Freeze for up to three months. To defrost, set at room temperature for about an hour. Decorate as desired.
Other Sugar Cookie Recipes you will love:
- Sugar Cookie Bars
- Scoop and bake Sugar Cookies (no rolling or cutting!)
- Bakery-Style Soft Sugar Cookies
- Chewy Glazed Lemon Sugar Cookies
Ultimate Sugar Cookies
These Sugar Cookies are buttery, soft, chewy and are the perfect cut out sugar cookie recipe! It even holds its shape after baking!
- Preheat oven to 350 degrees.
Cream butter and sugar together. Stir in egg, extracts and vanilla bean. In a small bowl stir flour and baking powder together. Slowly incorporate dry ingredients.
Roll dough out onto floured surface to be just over 1/4" thick. Cut cookies out using cookie cutters and place onto parchment paper lined baking sheet.
Freeze 5-7 minutes, then bake 10-12 minutes, or until bottoms have lightly browned but edges are still light in color. Cool 3 minutes on baking sheet, then remove to cooling racks. Decorate as desired.