The BEST Sugar Cookies (like Ever) Recipe

I love crafting these Best Sugar Cookies using rich unsalted butter, sweet granulated sugar, and a fresh egg blended with vanilla extract. Incorporating properly measured all-purpose flour and a pinch of salt makes each cookie balanced. I can’t resist the chewy center and crisp edge that make these treats irresistible.

I recently discovered what might be the ultimate sugar cookie recipe ever. I always thought sugar cookies were just simple treats, but this recipe blew my mind with its chewy, dense texture, crispy edges, and a gooey center that makes every bite a little surprise.

It starts with 1 cup unsalted butter and 1 cup granulated sugar, mixed just right, then a large egg and a teaspoon of vanilla extract join the party. I also add about 2 to 2 1/2 cups of all-purpose flour, a pinch of salt, and a dash of baking powder.

Sometimes I even roll the dough in extra granulated sugar to add that slight crunch on the outside. What I love about these cookies is how they go from a simple baking session to a special moment (think Christmas baking, cutout cookies, and those best-ever sugar cookies everyone talks about).

Give these a try and see how they become your new favorite treat.

Why I Like this Recipe

I like this recipe because it gives me the perfect balance of textures; the cookies end up chewy in the middle with crisp edges that just melt in your mouth sometimes. I really enjoy how simple it is to put together – even if I mess up the flour measurements a bit, the dough always turns out forgiving and fun to work with. I also love that it brings back memories of baking with my family, since making these cookies always feels like a warm, cozy get-together. Lastly, the rich butter and vanilla flavors remind me of home and make even a bad day feel a little bit brighter.

Ingredients

• Unsalted Butter: Adds rich funny flavor, provides healthy fats, and makes the texture tender and moist.
• Granulated Sugar: Sweetens the dough, is a good carb source, and helps with the cookie spread.
• Egg: Brings protein and moisture, helps bind ingredients together in a natural way.
• Vanilla Extract: Gives a sweet aromatic note without adding extra sugar or calories.
• All-Purpose Flour: Supplies structure, is mostly carbohydrates, and creates that classic chewy bite.
• Baking Powder: Lightens the dough, making it rise and creating a fluffier cookie.
• Salt: Enhances all flavors and balances the sweetness, making every bite pop.

Ingredient Quantities

• 1 cup unsalted butter, softened (about 227 grams)
• 1 cup granulated sugar (around 200 grams)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 to 2 1/2 cups all-purpose flour (measured properly)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• (Optional) Extra granulated sugar for rolling the dough

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the butter and sugar together until its creamy and smooth.

3. Add the egg and vanilla extract, mix until fully combined.

4. In another bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. If the dough feels too sticky, add a little more flour.

6. Wrap the dough in plastic wrap and chill it in the fridge for about 1 hour; this helps it firm up for cutting.

7. On a lightly floured surface, roll out the dough to about 1/4-inch thickness then cut into shapes. If you want extra crisp edges, roll each shape in a bit of granulated sugar.

8. Place the cutouts on the prepared baking sheet, making sure they are about an inch apart.

9. Bake for 8-10 minutes, until the edges start to get crispy but the centers still look gooey.

10. Let the cookies cool on the baking sheet for a few minutes before transferring to a rack, then enjoy your delicious sugar cookies!

Equipment Needed

1. Oven – to bake the cookies.
2. Baking sheet – for arranging the cookie cutouts.
3. Parchment paper – to line the baking sheet and prevent sticking.
4. Large mixing bowl – for beating together the butter and sugar.
5. Electric mixer – helpful for creaming the butter and sugar smoothly.
6. Secondary bowl – for whisking the flour, baking powder, and salt.
7. Whisk – to combine the dry ingredients evenly.
8. Measuring cups and spoons – necessary for accurate ingredient amounts.
9. Plastic wrap – to cover and chill the dough in the fridge.
10. Refrigerator – to chill the dough and firm it up.
11. Rolling pin – for rolling out the dough to the right thickness.
12. Cookie cutters or a knife – to cut the dough into shapes.
13. Cooling rack – to let the cookies cool after baking.

FAQ

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

• If you’re out of unsalted butter you can use salted butter instead but lower the added salt by about 1/4 teaspoon to keep it balanced
• If granulated sugar is not available you might try brown sugar. It gives a richer, slightly chewier texture, though it can make the cookies a bit moister
• In place of the large egg, you could use 1/4 cup unsweetened applesauce. This works well in a pinch even though the texture might turn out a bit softer
• Don’t have vanilla extract? You can use almond extract instead for a different flavor or a bit of maple syrup to add a subtle twist
• If you need a substitute for all-purpose flour, a mix of whole wheat flour or a gluten-free blend can work but expect the dough might be a little different in texture

Pro Tips

1. Be sure your butter and egg are at room temp; cold ingredients can mess up the mix and leave you with lumpy dough.
2. Take your time beating the butter and sugar till it’s really smooth – rushing it can cause gritty cookies.
3. Chill the dough for about an hour even if you’re impatient – it makes rolling out and cutting shapes way easier.
4. Measure your flour carefully; a bit too much or too little can totally change the texture of your cookies.