Best Sugar Cookie Recipe to Make Masterpieces! (2024)

The best sugar cookie recipe is at your fingertips.

What makes the perfect sugar cookie to you?

Is it the velvety texture? Is it the soft thickness? No brown bottoms? Oh, how about the taste that hits every feel good bone in your body?

If so, here is that best sugar cookie recipe below.

This will save you oodles of time and 'sifting' through a great many recipes!

As a primer, be sure to check out this page: How to Make Professional Cookies.

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The best sugar cookie recipe that's super delicious and made for decorating

Does starting your own sugar cookie business and selling them excite you?Then you need a solid foundation to build on.

That foundation begins with the best sugar cookie recipe baked the right way.

After all, what good is a masterpiece atop an average or lessthan average base?

You don't haveto necessarily buy name brands or expensive products either.

I have tested name-brand items against store-brand ones.

Results?

I prefer some products with store-bought brands.

Two important keys:

1. Real butter. Period.
2. Emulsion, not extract

Here is the list of ingredients:

·Walmart’s Great Value flour (or Kroger)

·Walmart’s Great Value sugar (or Kroger)

·table salt, usually Great Value

·any brand of eggs

·cream cheese, usually Great Value (or Kroger)

·emulsions, LorAnn

The least expensive way to buy emulsion is by the gallon. Here is a link to the best-tasting emulsion I've found. It's perfect for these sugar cookies! There are a variety of sizes if you do not want to go all in for a gallon!

As an Amazon Associate, I may earn from qualifying purchases

Example of emulsion flavorings and sizes

I am proud to offer you affiliate links.

Why?

Because when you see one, that means I stand behind that product. I bought it, I love it, and I use it regularly in my own sugar cookie business.

By this, you can be assured that there will be no spammy material/products on this site.

That’s it? Yep. Super easy!

Wait! What in the world is the 'e' words again? Oh yes, emulsion.

The texture of the emulsion is a thick but pourable solution that is water-based. Since it doesn't have alcohol-like extracts, most of the flavor will stay in during baking.

Extracts have their place in frostings and icings. Though people do use emulsion in them as well. I do not since emulsion is expensive. I choose to use clear pure Mexican vanilla in its stead in royal icing.

This is a good article on the Imperial Sugar website for a close look at using pure vanilla vs imitation.

I purchase Danncy's clear pure Mexican vanilla from Amazon in a pack of 3. The flavor is unbeatable! I heard one cookier say she didn't like it and that it was so strong. It is strong. It tastes a little like almonds even, though it doesn't contain almonds. It just requires using less. Believe me...

...it does NOT disappoint!

This Amazon affiliate image link below is 1/4 of the cost when buying a 4-pack. You can find the single bottles there as well.

The best sugar cookie recipe...' soft, durable, tasty'

This is a straightforward, no-fuss-no-muss sugar cookierecipe.

Soft, durable, and tasty. Did I mention a wonderfully velvety texture?

Look for yourself…

These photos indicate the thickness and velvety look of these tasty cookies.

There are photos below for a step-by-step process.

Here is the best sugar cookie recipe you’llfind.

This recipe is made available to you through the downloadlink below—FREE.

Nita’s Signature Sugar Cookies

Ingredients

2 sticks (1/2 pound) of real butter, room temperature

4 oz. cream cheese, room temperature

1 whole egg, room temperature

1 ½ c granulated sugar

1 tsp almond emulsion

1 tsp butter-vanilla emulsion

1 tsp salt

3 c flour

This makes roughly 20, 3” cookies.

This is my Superior Royal Icing Recipe that couples deliciously with these sugar cookies! Click to take you to the recipe.

Click this image below for a great sugar cookie glaze recipe as a free download as well:

***If you are comfortable with the recipe and eager to get started decorating, click this image to start the royal icing flooding process.

If you are ready to start pricing your cookies to sell, click this link.

What are the best attributes of this sugar cookie recipe?

• easy
• quick
• delicious
• perfect for cut-out cookies
• won't spread
• stays soft after baking for up to 2 weeks in an airtight container
• freeze dough for months
• freeze undecorated baked cookies for months
• bakes flat
• makes customers happy
  

*These cookies should be chilled for 15 minutes orovernight. If it is overnight, you will need to let the dough set out for a bitto make it workable or it will be brick-hard.

I have used it with just a few minutes being chilled beforeyou use your cutters. You need it workable but not soft.

Directions (standmixer or hand mixer)

1.Cream butter and cream cheese together until itlooks fluffy and light yellow.

2.Add egg, granulated sugar, and emulsions. Mix justuntil incorporated.

3.Add the salt and flour. Mix only until the flouris mixed in. Over-mixing could cause tough cookies due to the egg.

4.Spatula it out onto plastic wrap on a table.Form a nice ball. Flatten the ball out to a rectangle or disk shape about aninch high.

It doesn’t matter the height. The more you flatten it out inthis soft stage, the less you have to roll it out with your rolling pin. Also, flattening the dough into discs makes them perfect to stack.

5.Wrap it tightly in plastic wrap. I double the plastic wrap if the dough will be in the fridge for more than a couple of days. Place it in thefridge for 15 minutes or overnight.

Step-by-step instructions of how to make the best sugar cookie recipe:

Step 1 Gather ingredients

Step 2 Add butter and cream cheese to bowl

Step 3 Beat butter and cream cheese til light and fluffy

Step 4 Add egg, sugar, and emulsions

Step 5 Lift paddle/beater to add dry ingredients

Step 6 Add flour and salt on top of wet ingredients

Step 7 Scrape bowl and paddle/beater

Step 8 Spatula out the dough onto plastic wrap

Step 10 Flatten dough ball into a disc shape about 1/2" thick

Step 11 Tightly wrap dough disc in plastic wrap

Roughly 1/2" thick

6.When chilled, sift out some flour on your workstation. Place dough on the flour and roll out. I choose to cut them at ¼” thickness. All of my customers just love these thick and soft cookies!

7.Cut out the shapes and place them on these highly-rated affordable cookie sheets.

8.Place the cookie sheet in the freezer. Allow freezing completely to prevent spreading when baked.

9.Preheat the oven to 350⁰.

10.When cookies are frozen, pull them out of the freezer and place them immediately into the oven, yes frozen. Bake for 13 minutes. For a softer cookie yet, remove cookies just before they are finished baking. They will continue to bake after you take them out.

Step 1. Place dough on floured work station

Photo of spacing and thickness of cookies on cookie sheet.

I use Nordic Ware cookie sheets with parchment. When I takethem out of the oven, I just leave the cookies to cool on the same pan on mybaker’s rack. They never get a browned bottom.

Bonus: saves an extra step!

Best sugar cookie recipe...you need to know these details and tips

Make sure they are cooled before you begin making your worksof art.

These sugar cookies will last up to 2 weeks easily on thecounter in an air-tight container.

Oh—did I say the cookie is delicious without any icing orfrosting?

I have customers who prefer just the cookie, they are thatgood! The cookie itself isn't all that sweet. The sweet royal icing on top levels out the extra sweet taste so double win.

Be sure to tap for my favorite—no-fail—sugar cookie icing recipe, aka: Superior Royal Icing

There you have it. The best sugar cookie recipe.

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