Sugar cookies are a thing around here, and not just a Christmas cookie thing. I
horde collect pretty cookie cutters, so the kids and I tend to make them once each season. I have tried many a recipe for cutouts, but I always come back to one for its perfection. This Perfect Every Time Sugar Cookie is thick and soft. It’s melt in your mouth goodness without crumbling, yet sturdy enough for little hands to frost less than gently. It’s sweet. It’s light. It’s Perfect Every Time Sugar Cookie Cutouts, and I’m sharing this secret recipe with you today, friends.
You see, there’s a reason it’s the perfect cutout cookie recipe. This recipe has been made thousands of times, by thousands of kids, and stands up to the challenge. That’s because this recipe is from my middle school Home Economics Class! That’s right, it’s the BEST one out there because students, for many, many years have been making them and they are fool proof, I can promise you. Thanks to my own middle school teacher, Mrs. Schwab, for giving me this recipe during my first year teaching at the middle school that both Tom and I attended. We loved making them in her class, and now our own family loves making them in our home.
Not only are they perfect every time, they also have only a few ingredients and are fuss free. That’s a win in my book. This recipe makes a generous amount, so I like to freeze half, either frosted or unfrosted, or give them to friends and family. Somehow, when my sister finds out it was a sugar cookie making day, she ends up here, too. We don’t mind: share the cookie love!
This is the original recipe and, although I tend to not use white or even brown sugar in my cooking and baking, I do make an exception for these a few times a year because they are truly worth it. I hope you love them. Please let me know when you make them!
Perfect Every Time Sugar Cookie Dough
PREP TIME: 1 Hour
COOK TIME: 8-10 Minutes
- 3 cups flour
- 1 cup sugar
- 1 cup butter
- 1 egg
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla (I use almond extract instead because I love the flavor)
Cream butter and sugar together in a mixer. Add eggs and vanilla or almond extract, making sure to scrape down the sides of the mixing bowl. Add flour, salt, and baking powder slowly, and mix on low until everything is incorporated.
Chill the dough in the refrigerate for at least 1 hour.
Preheat oven to 350ºF. Roll out the cookie dough to desired thickness (I like them thick so they are soft) and use cookie cutters to cut out shapes. Place the cookies on a parchment-lined baking sheet.
Bake for 8-10 minutes until just golden around the edges. Remove from oven and let rest on the baking sheet. Don’t overcook if you like them soft and chewy.
This recipe can make up to 2 ½ dozen 3” cookies.
- 2 cups powdered sugar
- ½ cup butter, softened
- 1 tsp vanilla or almond
- 1 ½ tablespoons whole milk
- Cream sugar, butter, vanilla
- Add a small amount of milk (1-2 tablespoons)
- Beat until fluffy
Interested in the latest news from Willowcrest Lane?
Join the Willowcrest Lane mailing list for news and updates, sneak peeks, and behind the scenes views!