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I spent the last year trying a bunch of sugar cookie recipes that claimed to be the best all around. And I ended up with so many bloated snowmen, unrecognizable stars and sad sad looking hearts. But there were also a bunch of recipes that “explained” how to fix the spreading issues, how to prevent uneven cooking, etc. How about we just start with a good recipe and that way we don’t have to worry about all those issues?DSC_0548

So, I present to you the only sugar cookie recipe you’ll ever need. I made hundreds of these cookies in the last few weeks and every batch turned out perfect, even when I re-rolled the dough together and cut out more shapes. PERFECT cookies. EVERY TIME.

These are boutique quality cookies. The kind you find in fancy little bakeries, all perfectly glazed. DSC_0552

I adapted the recipe from several recipes, so here’s my go at it.

Perfect cut-out Sugar Cookies
Yields 1
Your go-to recipe for sugar cookies for every occasion. Yummy Vanilla-Almond Sugar Cookies.
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 3 cups bleached, all-purpose flour
  2. 2 tsp. baking powder
  3. 1 cup granulated sugar
  4. 1 stick (1/2 cup) margarine, cold and cut into slices
  5. 1 stick (1/2 cup) butter, cold and cut in to slices
  6. 1 large egg
  7. 3/4 tsp vanilla extract (I like clear, because it produces LIGHT cookies)
  8. 1/2 tsp almond extract
Instructions
  1. Preheat oven to 350 Degrees F.
  2. Combine the flour, salt, and baking powder. Set aside. Cream the sugar and cold butter. Add the egg and extracts, and mix. Gradually add the flour mixture (1 cup at a time), and beat until just combined, scraping down the bowl after each addition.
  3. The dough will be very crumbly, so knead it together in the bowl with your hands. The warmth from your hands will melt the butter a little. When it forms a nice ball, scoop it out of the bowl and pat together to keep it's shape.
  4. On a floured surface, roll your dough out until 1/4" to 1/2" thick and cut out shapes. Place on parchment lined baking sheets (I stick the cut-out cookie sheets in the fridge for 10 mins first, or freezer for 5 mins before baking) and bake 10-12 mins. Let sit a few minutes on the sheet and then transfer to a cooling rack to finish cooling.
Notes
  1. The 1/4" cookies will cook in about 10-11 mins, the 1/2" cookies will cook in about 11-12 mins.
  2. No change to recipe for high-altitude. The cookies will cook for about 12 mins. You'll see the sides and bottom turn golden, but take out while the top is still light.
  3. Wait until cookies are completely cooled before frosting or icing. These cookies will last in a covered Rubbermaid container for 10-14 days. Or you can freeze the cooked cookies in freezer bags for 3 months (before or after frosting them). Defrost cookies at room temperature with circulation to prevent condensation on icing.
Golden Rippy http://goldenrippy.com/

Let me know if you have success with the recipe too! 🙂

If you want a good royal icing recipe check out my next post! The BEST Royal Icing Recipe Ever.DSC_0557
Happy baking!

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