No chill, soft, and melt-in-your-mouth. The reviews don't lie---this is the best sugar cookie recipe! Bakery-style sugar cookies that turn out perfectly every time.
You might also like our buttermilk sugar cookies, copycat Lofthouse sugar cookies, or lemon sugar cookies!
Every family has a favorite sugar cookie recipe. This one is ours! Soft, nicely shaped, cooked through, and not brown or crispy on the edges. If you like these sugar cookies, you'll love our sugar cookie bars! Same recipe---different technique.
This recipe is a combination of my best sugar cookie recipes all rolled into one. We've been making this version for over a decade! The shortening helps the cookies keep their nicely shaped edges. The butter gives them amazing flavor, and the cornstarch makes them melt in your mouth.
Why I Like This Recipe
- No chill. There's no need to chill the cookie dough for these sugar cookies! They keep their shape beautifully when baked.
- Amazing flavor. Butter, vanilla extract, and almond extract give these cookies amazing flavor. You can change the extract flavorings to suit your taste.
- Easy to roll out. The dough is soft and easy to roll out like Play-Doh. You can roll it out, cut, then roll again without worrying about overworking the dough or having it dry out.
What Others Are Saying
I’ve made these a few times now and they are fantastic. I love that I don’t have to chill the dough! Thank you!
I was testing recipes for the perfect sugar cookie. Found this and it is GREAT. Taste good and hold its shape.
This is the BEST cut-out cookie recipe I’ve ever tried! My son is a Chef and he said it’s hands down, the best cut-out cookie he’s ever tasted. They melt in your mouth… seriously!
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Tips and Tricks
- Bake on cold baking sheets. It's best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. I like to roll out and cut all of my cookies and place them on baking sheets in the refrigerator while the other batches cook. This keeps the pans and dough chilled instead of waiting on the counter (at room temperature) to be cooked.
- Do not overbake the cookies. Ovens vary, so use my baking time in the recipe as a guide. The cookies are ready when the edges are set and the tops are no longer glossy.
- Easy decorating tips. I have an entire collection of sugar cookie decorating tutorials for bakers of all ages! My ultimate guide to decorating Christmas sugar cookies shows how to make six cookies using basic frosting techniques. My Halloween sugar cookie decorating tutorial shows how to decorate darling ghost cookies using tulip-shaped sugar cookies (many cookie cutter shapes have multiple uses!)
Ingredients
Sugar Cookies
- Butter and Shortening: I use a combination of butter and shortening for the best texture and flavor. If you don't want to use shortening you can use all butter, but I highly recommend trying the recipe as written first.
- Sugar: There are only two types of cookies that I don't use a combination of brown sugar and granulated sugar for: sugar cookies and snickerdoodles. White sugar is best for sugar cookies. It gives them great flavor and texture.
- Egg: For richness and texture.
- Vanilla Extract and Almond Extract: Extracts are where you can get creative when making cookies. Vanilla and almond are my favorites to use and are a wonderful flavor combination.
- Flour: All-purpose flour is a great option for baking cookies.
- Cornstarch: This recipe requires a substantial amount of cornstarch. Trust me, it makes a soft and tender cookie.
- Baking powder: Baking powder gives sugar cookies life and a light texture.
Easy Buttercream Frosting
My favorite buttercream frosting holds sprinkles well and sets up enough to prevent smudging, but I wouldn't recommend stacking these cookies more than two high. If you want icing that dries and creates a hard shell, try royal icing.
- Butter: For the best flavor and texture, always use butter in your frosting.
- Powdered Sugar: Powdered sugar gives the frosting a fluffy and smooth texture.
- Milk or Heavy Cream: A bit of milk or cream helps thin the frosting out to a spreadable consistency.
- Vanilla: For flavoring.
See the recipe card for full information on ingredients and quantities.
How To Make The Best Sugar Cookies
Step 1: In a large mixing bowl (or bowl of a stand mixer*), combine butter, shortening, and sugar. Beat until fluffy.
Step 2: Turn the electric mixer to a low speed and add the egg, vanilla extract, and almond extract. Add baking powder. Stir in the flour and cornstarch, and mix until a soft dough forms.
Step 3: Lightly flour your working surface and shape dough into a large ball.
Step 4: Roll the dough out to the desired thickness using a rolling pin (I usually do ¼- ⅜") and cut into shapes. Add flour to the dough if it feels too sticky, but a nice, soft dough is what you want.
Step 5: Carefully transfer cut out cookie shapes with a spatula to a baking sheet. Bake at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack.
Step 6: Beat frosting ingredients together. Spread or pipe onto cooled cookies.
* I make these using my KitchenAid mixer and keep it on the entire time (on the 2nd to lowest setting). If you don't have a stand mixer, just make sure to beat everything until fluffy before adding the flour.
Cutout Sugar Cookie FAQs
Some recipes call for refrigeration, but this one doesn't. If you'd like to make it ahead of time you can wrap the dough tightly in plastic wrap and then use it later, but this is a great last-minute recipe because refrigeration is not necessary.
Corn starch softens the dough making it feel like a cloud. It also makes for a softer sugar cookie.
Shortening gives the cookies a soft texture and helps them retain their shape during the baking process. Butter gives the cookies a delicious flavor and a rich texture.
These will stay fresh for about 3 days, but you can freeze them for months.
All of these cookies were made using this cutout sugar cookie recipe. It's simply the best!
More Cutout Cookies To Make
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Bakery Style Sugar Cookie Recipe
Ingredients
Sugar Cookie Dough
- 1 cup butter softened
- ½ cup shortening
- 1 ½ cup granulated sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 2 teaspoon almond extract
- 4 cup flour
- ½ cup corn starch
- 2 teaspoon baking powder
Frosting
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 Tbsp. milk
Instructions
Cookies
- In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Add flour* and cornstarch and mix thoroughly. *Start with 3 ½ cups of flour, and if the dough seems too soft add the last ½ cup of flour. If it seems too dry, add a tablespoon or two of water.
- Lightly flour your working surface and shape dough into a large ball.
- No refrigeration necessary.
- Roll dough out to desired thickness using a rolling pin (I usually do ¼- ⅜″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
- Bake on baking sheets at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
Buttercream Frosting
- Whisk frosting ingredients and spread over cookies. Refrigerate any leftover frosting
Ellen says
Can't wait to try this recipe. I was wondering, is this icing recipe fit for decorating with piping bags? Thanks!
Brandy says
Hi Ellen! I think it would work in piping bags and you can adjust the powdered sugar to get the texture you'd like. Hope that helps! 🙂
rose marie baloh says
I have made this recipe several times and really, truly like the recipe! My question is this, after making the dough can it be refrigerated and rolled out later that day, or the next day if there are time constraints?
Brandy says
Hi Rose! I haven't tried refrigerating it and always make it the same day, but I don't see why not as long as it is wrapped to prevent it from drying out! I'm glad you like the recipe! 🙂
Brandy says
Hi CJ! I'm not sure! I would add a bit of milk and see what that does (1 T. at a time). I hope they turn out for you!
Lorena says
How fun, my kids LOVE to make cookies, me not so much, mostly because the clean up is so much, I need to think about preparing ingredients and such prior because when my kids are involved we get flour spilled from the pantry all the way to the kitchen counter and behind the ears!
Your cookies always look like they belong in a fancy display case!
Brandy says
Oh I totally hear ya! It always seems like a great idea, but half way in when he kitchen is a WRECK I start questioning my sanity! 🙂
Michele says
Can't wait to try them! We miss the Eat n Park smiley cookies! We used to be able to get them when we visist Hershey Park.......We couldn't find them the last time we went!! Hoping to make a batch of these for a family surprise on Christmas eve! Thank you!!
Linda says
Do you grease the baking sheets ?
Brandy says
Nope!
Kate Guth says
So far I've only gotten a taste of the batter, but a couple more minutes in the oven will change that!
Brandy says
I hope you loved the as much as we do!
Araceli Martinez says
Can cocoa powder be added to make chocolate sugar cookies? If so, how much?
Brandy says
Hi Araceli, I honestly don't know since I've never tried that. Sorry!
Pretties and Pastries says
Oooh these look so soft and yummy. I can't wait to browse around your blog and see what else you have 🙂
Lily says
Thank you so much for such a fast response!! =D I'm looking for a recipe to try and recreate those Smiley Face cookies you get at bakeries. Ever had them?
Sarah Johnson says
I've made these a few times now and they are fantastic. I love that I don't have to chill the dough! Thank you!
Brandy says
Awesome and you're welcome! That's my favorite part about this recipe too! No chilling the dough 🙂
Teresa Jarrell says
I want to make these and freeze before frosting, would this work. Thank you. Teress
Brandy says
Yes, these freeze great!
Jaime L Leister says
These look delicious. My Aunt brings in bakery sugar cookies each year wrapped indiviually that are really good. These look similar. I am excited about trying this recipe!
Leann W says
whats a sub for shortening? I wont touch it with a 10ft pole....lol.....thanks
Brandy@Gluesticks says
Butter works great! The cookies may not keep their crisp shape as much after baking, but it won't make a big difference. The taste is still fantastic!
Jaime L Leister says
I haven't tried this yet, as I have 3 crisco sticks to use up, but my Grandma was reading that you can use virgin coconut oil measure for measure just like crisco....
Brandy says
Awesome tip! My mom swears by using coconut oil in place of most oils. I will have to try that for sure!
JeninCanada says
About how many cookies does this make?
Brandy@Gluesticks says
Hey! It all depends on how big your cookie cutters are, and I use different shapes and sizes every time. This particular batch that I photographed made about 18 5" pumpkins.
Martha says
How long will these cookies stay fresh, I want to make them for a baby shower and would need to make them the weekend before. Do you think they will still be fresh and soft
Brandy says
Hi Martha! I've made these many many times and as long as you don't over bake them and they are soft, they will stay good for 3 days. You can also freeze them if you need to make them more ahead of time than that!
Rebecca says
You had me at "no refridgeration necessary". 🙂
Lisa Richards (@greylustergirl) says
Looks delish! And I love that you don't have to refrigerate it! Pinning as we speak!
Maureen says
Me too! Interesting almost a short bread and sugar cookie recipe combined! Love the no refrigeration needed
Kelley Wilburn says
Can you use unsalted butter?
Brandy says
Yes, but you’d need to add 1/2 teaspoon of salt to the recipe.