Best Sugar Cookie Recipe Ever


What I can say for this recipe is that it’s easy, which is just my style.

I’ve always said, I am not a baker, as much as an artist who happens to use cookies and icing as my medium.

It works great for me!  I like it, and I have made thousands of cookies using this recipe.

So here it goes..

Basic Sugar Cookie

 1 c. {two sticks} of REAL unsalted BUTTER, softened

 1 1/2 c. confectioner’s sugar

 1 egg

 2-3 tsp flavoring {pick what you like, I prefer almond}

 2 1/2-2 3/4 c. all-purpose flour

 2 tsp. baking powder

 1 tsp. salt



Cream together softened butter and confectioner’s sugar.

Crack the egg into a separate bowl, and add the flavoring.

I use emulsions, but extract also works well.

Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.

In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.

I can tell the dough is ready when most of it sticks to the paddle.

When I touch it, it has a little give, but does not stick to my fingers.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.

Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.


The dough DOES not need to be refrigerated. That’s why I like it.

The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two

The recipe doubles well

Baking times are approximate.

You must KNOW your oven.

Watch them the first few times you bake them.

Get a thermometer, and do not over bake.

If the cookies are browning you have gone too far.

This dough can be flavored any way you like.

The cookies freeze well

There is a lot of leavener in these cookies.

This is not a typo. The general rule is less leavener so they don’t spead,

but I’ve never been one to follow the rules.

This recipe does spread a little. If you don’t like that add a little flour.

Speaking of flour, start with 2 1/2 cups.

Add another 1/4 of a cup if the dough seems to sticky.

If you don’t like salt, leave it out altogether.

If you only have salted butter, use that and reduce the salt.

I prefer decorating day-old cookies.

They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.

They are still soft, however.