The Best Sugar Cookie Recipe

The Best Sugar Cookie Recipe
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Years ago, a friend shared the best sugar cookie recipe I’ve ever had!  This recipe has it all!  Easy, holds its shape for cut-out cookies, and best of all it tastes AMAZING!

I’d been baking cut-out sugar cookies for years but they never quite turned out the way I envisioned.  Nothing was more frustrating than buying super cute cookie cutters only to find unrecognizable BLOBS coming out of the oven!  How am I supposed to make an amorphous shape look like an adorable puppy dog or a Valentine’s heart?  Seriously!

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So when I baked my first batch of these babies and they came out of the oven looking exactly like they were supposed to, I wanted to do a cartwheel!  (Sidenote, I haven’t been able to do one of those since I was about 9, but you get the idea).

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Also, the dough has only seven ingredients which is a pretty great thing too.  Just margarine (not butter), sugar, eggs, vanilla, all-purpose flour, baking powder, and salt.

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But just because they are easy to make and hold their shape, let’s not forget the most important part and that’s the taste.  I love my sugar cookies to be a little on the thick side so they remain soft, but if you prefer a more crisp cookie, you can still use this recipe but just roll it a little thinner before you cut your shapes and then reduce your baking time by about 2-3 minutes.

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These cookies are the bomb with just a simple glaze, basic American-style buttercream or piped or flooded royal icing.  I personally don’t have the patience for flooded royal icing techniques on cookies, so I go with a much quicker method of brushing on a light glaze and the using my cookie cutter to cut out pieces of thinly rolled fondant for decorating!  This method is what I use for my Christmas-time cookies below:

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Tips for Success:

Before I get to the recipe, there are just a few tips to share to ensure your sweet success:

  1. Use margarine, not butter – I find that this helps the cookie hold its shape better while baking
  2. Chill your dough for at least 30 minutes before rolling it out and cutting it (again, helps it hold its shape)
  3. If putting 2 cookie sheets in your oven at once, stop the baking halfway through and rotate the trays for even baking
  4. I have a convection oven that can also be used as a conventional heat – I have found that if I use the convection setting, the hot air circulating around the cookies can cause them to lose their shape, so make sure if you only have convection, just adjust your oven racks so that the fan is not directly blowing onto the cookies while they bake
  5. Make sure to let them cool for about 15 minutes before you remove the cookies from the cookie sheet or they will break!

So let’s get baking!  The recipe is below – Enjoy!

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Best Sugar Cookie Recipe | Cut Out Sugar Cookie Recipe | Easy Sugar Cookie Recipe | Best Frosted Sugar Cookie Recipe | Custom Cookies Arvada | Snarky Sweet Cake Chick

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The Best Sugar Cookies
Easy and delicious sugar cookies for cut-out shapes.
Best Sugar Cookie Recipe | Cut Out Sugar Cookie Recipe | Easy Sugar Cookie Recipe | Best Frosted Sugar Cookie Recipe | Custom Cookies Arvada | Snarky Sweet Cake Chick
Votes: 0
Rating: 0
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Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
cookies (medium size)
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
cookies (medium size)
Ingredients
Best Sugar Cookie Recipe | Cut Out Sugar Cookie Recipe | Easy Sugar Cookie Recipe | Best Frosted Sugar Cookie Recipe | Custom Cookies Arvada | Snarky Sweet Cake Chick
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large stand mixer with the paddle attachment, cream together the margarine and the sugar until fully incorporated.
  3. Add eggs and vanilla to sugar mixture and mix fully.
  4. In a separate bowl, sift together flour, baking powder and salt.
  5. Slowly add flour mixture to the sugar mixture until incorporated (don't overmix!)
  6. Place mixer bowl with dough into the refigerator for at least 30 minutes (cover with plastic wrap to keep the dough from crusting over).
  7. After dough has chilled, roll it out onto a floured surface to your desired thickness. Cut out desired shapes and place them onto cookie sheets that have been lined with parchment paper or silicone baking mats.
  8. Bake in a 350 degree Fahrenheit oven for 6 minutes, then rotate your cookie sheets for an additional 6 minutes.
  9. Cool cookies on sheets for at least 15 minutes before removing them.
  10. Make sure cookies are completely cooled before decorating.
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