The BEST Sugar Cookie Recipe EVER!
Do you love the delicious simplicity and festiveness of sugar cookies? Then you have to try this Best Sugar Cookie recipe ever. I bet you already have all the ingredients in your pantry, so go ahead and fire up the oven and make some dessert!
I love a good cookie. Who doesn’t? Cookies are one of the best desserts because they are small enough that you can try a few different kinds in one sitting and not go overboard (looking at you, pie).
Even though cookies with chocolate often get the choice spot, I would contend that a good sugar cookie can really hit the spot. They can be festive or plain and, either way you slice it, they are delicious.
This is a great recipe for sugar cookies you plan to frost, whether for the holidays or a special occasion. Royal frosting can make your sugar cookies look professional (if you know what you’re doing!), but traditional frosting with sprinkles can also be festive and fun. If you can get your kids involved, then everyone knows they were made with love.
Ingredients Needed to Make the Best Sugar Cookie Recipe Ever
- Dry Ingredients. The building blocks of baking: Flour, Baking Powder, and Salt. You’ll want to sift these together to make sure they combine well with the other ingredients.
- Wet Ingredients. The mainstays of baking: Butter, Sugar, Egg, and Milk. Be sure to either set out the butter early to soften it, or know how to soften it in the microwave. The butter will beat into the sugar much easier if it is softened.
- Other Ingredients. You’ll need powdered sugar, to keep the dough from sticking to the counter when you roll it out.
- Frosting. Whether using royal icing or traditional frosting, don’t forget sprinkles or other tools you require.
How to Store the Best Sugar Cookie Recipe Ever!
Sugar cookies can keep at room temperature for up to a week, if stored properly. It’s best to use multiple containers to store fewer cookies at a time rather than one large container for all of them. It’s less likely that the cookies will dry out from exposure this way.
Using wax paper or parchment paper between layers of cookies is a good way to keep them from sticking together. Cut the sheets to fit the container and you won’t have a container half full of extra wax paper edges.
Be sure to use an airtight container, unlike a cookie jar. Cookie jars are cute, but not practical if you want your cookies to stay fresh. Also, keep in mind, royal icing doesn’t freeze well, so if you plan to freeze your sugar cookies freeze them unfrosted and add frosting as needed.
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- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Preheat oven to 375 degrees F.
- Sift together flour, baking powder, and saltPlace butter and sugar in large bowl of electric stand mixer and beat until light in color.
- Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Sprinkle surface where you will roll out dough with powdered sugar.
- Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
- Move the dough around and check underneath frequently to make sure it is not sticking.
- Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
- Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired.
- Store in airtight container for up to 1 week.