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
Annie says
Most of the time when cookie dough comes out dry is the way the flour is measured. Spoon and level is the best for these cookies. Yum and thanks!
Brandy says
Correct! Sometimes I'll fluff the flour with the measuring cup first instead of spooning. Either way adds air instead of a packed up (which is what you don't want!)
Pamela Ammons says
This is the first time I've used this recipe and I love-grandchildren and my granddaughter wants the recipe. Thanks for the fun. I do have a question want to know if you can use cardamom for flavor particularly cardamom and vanilla.
Brandy says
Hi Pamela! So glad to hear! You can flavor them however you’d like. I haven’t used that combination before, but I’m sure it’d be fine!
Nancy says
I have been intiminated about making sugar cookie and icing. Will definitely give these a try. I am 75 years old and willing to try new baking. Thank you, Nancy
Brandy says
I hope you like them! 🙂
SB says
I’ve made these for the first time…. TWICE in past few days, they’re that darn good!! And I’ve shared the recipe (& cookies) with 5 other people. 2nd batch I skipped the frosting, sprinkling sugar instead.
Brandy says
Yay! I’m so glad!! I went to make a batch on Christmas Eve and realized I was out of butter and the stores near me were closed. It was tragic! So I owe my kids a batch to decorate this week!
Brandy says
Hi Ayla! Did you use a stand mixer or mix by hand? My dough has only ever been soft like play doh (I use a stand mixer). Just trying to figure out what the difference may have been.
Ayla says
Hey brandy. I used a hand mixer.
I can’t quite figure out what the issue was though because I bake hundreds of cookies every holiday season, and I always make sugar cookies using a hand mixer. I like to try to put different recipes every year. But for some reason, this was a very difficult dough to work with. Perhaps I need to give it another go!
Brandy says
So odd. Next time try adding a tablespoon or two of water or milk to the dough. Again, I've never once had a dry dough, but you aren't the first to mention it so I wonder what makes the difference from kitchen to kitchen!
Laura says
Hi Brandy thanks for getting back to me. I live in Wyoming and the humidity is very low. So I may have to reduce the flour. I’ll give it another go! Thanks happy holidays! Cheers Laura
Brandy says
I’ve never had them come out dry. Not even once, so I’m not sure why they do for some except maybe climate/humidity changes. Also, I keep my Kitchenaid mixer on the entire time and let them mix thoroughly at the end. It starts out crumbly then comes together beautifully. Kind of like shortbread (crumbly then pressed together and becomes soft). Hope that helps.
Molly says
I love this for my decorated cookies. Only issue I have is that they tend to be too dry. Wondering if I should try it with 2 eggs? Then when rolling out with flour they tend to crumble apart. Also hard to tell when they are done since they are so light in color unless you bake them too long. Otherwise love. Especially the alone flavoring.
Brandy says
Hi Molly! Instead of adding an extra egg, try decreasing the flour next time. Maybe 1/2 - 1 c. I've never had mine come out dry, but it could be because I live in a super humid area! I've always baked them 10-12 minutes with success! Every oven is slightly different and I bake mine on light metal baking sheets. Hope that helps! 🙂
AMC says
I have several people who can’t have almond extract that will be eating these- can I just vanilla extract for both measurements?
Brandy says
Absolutely! The almond extract only adds flavor, it won't change the dough!
Marilyn says
Hi Brandi...what is the purpose of the cornstarch in this recipe?
Brandy says
Hi Marilyn! It gives the dough a soft, play doh like texture that is easy to work with and also helps the cookies have nice edges! If you need to leave it out you can.
Dawn says
Hello,
I too live in Yuba City! Love the Cookie Tree. I’m making the cookies now & agree with some of the comments about the dough being almost like shortbread dough. I added some water & seems to be working out. Can’t wait to frost them & give them a try. My Golden Retriever got on the counter & stole one. Bad dog!
Brandy says
Hi Dawn! Haha, silly dog! Yeah, I’m not sure what makes it a little dry for some. Mine always feels like play dough when I make it! Glad adding a little water helped you. Hope you guys love them!
Kathy says
Hi - Just wanted to let you know I’ve used several sugar cookie recipes over the years, but your recipe is the best! Every time I make these, I get requests for more :). I follow the recipe as posted and they come out perfect every time.
Brandy says
Kathy! I’m so happy to hear this! Merry Christmas!
Mary Ruggiero says
Hi Brandy,
these cookies look heavenly. I am on a mission to make a great sugar cookie, with icing that hardens. Over thanksgiving, my cousin spoils us all, ( 70 of us) not this year sadly, with these famous bakery cookies he orders. Can you believe he mailed every family enough cookies for each family member this year!! So, I have a tall order to fulfill! Do you use Crisco for the shortening? and can you recommend a good icing recipe? I tried an icing recipe today, and it was good, it hardened, and is nice and glossy, but I would like it harder. this was slightly pliable. This recipe called for 2 cups powdered sugar, 2 teas light corn syrup, 2-3 Tablespoons milk, and 1/2 teas vanilla. Love that you have moved aroud and seen a lot. do you feel the same way? Ever wish you could have stayed put somewhere? if so, where was that? just curious. take care and thank you in advance. Mary
Brandy says
Hi Mary! We’ve enjoyed moving around, but I often wish that we could settle down and put down roots 🙂 Ok, so the icing that I use sets up, but isn’t hard like what you are looking for. You probably want royal icing. I’d do a Google search for “sugar cookie royal icing” and I think you’ll find what you are looking for. I use whatever brand of shortening I can find. Sometimes crisco and sometimes store brand. These cookies are soft and buttery. If you are going mail them I’d cook cook them a little longer so that they set up more. These ones, cooked as is, may be too soft. Hope that helps! Merry Christmas! 🙂
jeanne BUTZIN says
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!
Brandy says
Jeanne, this made my day! I’m so glad you guys liked them!
Kitty says
Thank you for sharing your recipes. I absolutely love this one. I use hi ratio shortening & butter & nut flavoring from Cookie Gift Can Queen at Etsy & they are out of this world!! I want to make them in chocolate how can I achieve that?
Brandy says
Hi Kitty! Good question! I’ll have to tinker with the recipe to come up with a yummy chocolate version sometime!