Best Sugar Cookie Recipe

This recipe for easy sugar cookies is one of my very favorite baked goods. I have made this recipe so many times, I can practically do it in my sleep. Originally from America’s Test Kitchen, you know it is a winner.

By following my simple tips for how to make the best sugar cookies, these will turn out perfect for you as well. You’ll never need another recipe.

How to Make Sugar Cookies

This is a brief overview to show you just how easy these cookies are to make. For the full recipe with all of the measurements see the recipe card at the bottom of the post.

1. Whisk together the dry ingredients. In a large bowl whisk together the flour, baking powder, and salt.
2. Cream together the butter and sugar. You can do this with a hand mixer or in the bowl of a stand mixer, but I much prefer the stand mixer. Once it is creamed, add the vanilla and eggs.
3. Add the flour mixture. I like to add it all at once, mixing on low for a short time and then on high for a very short time to keep the mixing time as small as possible.
4. Make the dough into cookies. Shape the dough into balls using a cookie scoop, and roll in sugar. Bake the cookies and enjoy!

Adding Flour in Cookie Recipes

In the last year or so I’ve changed how I do this, so I wanted to bring your attention to it. I’ve done some reading and what I’ve learned is that adding a flour mixture a little at a time is more likely to result in over mixing.

Once flour hits wet ingredients, the gluten begins to develop. If you beat the flour in too long, it will result in unpleasantly chewy cookies. For a long time I added flour just a scoop or two at a time. Now, I have a new faster method.

Add in all of the flour mixture at once. Beat on low, just long enough so the flour doesn’t fly all over. Then beat on high, just enough so it is combined. Be sure to scrape your bowl at the bottom with a spatula to make sure all the flour was mixed in. We also don’t want to under mix.

How to Measure Flour

This guide on how to measure flour will ensure that each of your baking recipes turns out fantastic regardless of whether or not you own a kitchen scale.

view recipe

Measuring Flour in Baking Recipes

A key component to any baking recipes is measuring flour correctly. If there is too much flour, it will greatly impact the recipe, perhaps even to the point of ruining it. Extra flour most often happens when it is measured incorrectly. Follow the steps below to ensure you get the correct amount of flour. You can read more about this in the link above.

1. Whisk the flour in the container you keep it in, even if that container is the bag you purchased it in. This will loosen up the flour, a key step.
2. Scoop the flour with a spoon. Scoop it into a dry measuring cup. Then with the flat edge of a spatula, level off the flour.

Freezing Sugar Cookies

Freezing as Cookie Dough Balls

This is a great dough to make ahead and freeze. To do that, follow the recipe through rolling the balls in sugar. After that, follow the steps below.

1. Press the dough down lightly.
2. Place on wax paper on a baking tray and put in the freezer for four hours to flash freeze.
3. Transfer the frozen dough to an airtight container.
4. Put back in the freezer and store the dough for up to three months.
5. When you are ready to bake, proceed as directed in the recipe card but bake for an extra 2 minutes.

Freezing as Baked Cookies

If you would like to bake the cookies completely, but then freeze the whole cookie, these cookies freeze great.

1. Place the baked and cooled cookies on a wax lined baking sheet.
2. Freeze for four hours to flash freeze them. Transfer the cookies to an air-tight container and freeze for up to three months.
3. Allow cookies to thaw at room temperature before eating. This will take less than 30 minutes.