The Best Sugar Cookie Recipe
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!
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).
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.
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.
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:
Tips for Success:
Before I get to the recipe, there are just a few tips to share to ensure your sweet success:
- Use margarine, not butter – I find that this helps the cookie hold its shape better while baking
- Chill your dough for at least 30 minutes before rolling it out and cutting it (again, helps it hold its shape)
- If putting 2 cookie sheets in your oven at once, stop the baking halfway through and rotate the trays for even baking
- 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
- 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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