The Best Sugar Cookies

This recipe for the Best Sugar Cookies is so delicious and easy to make. These cookies are soft, full of flavor, and topped with fluffy buttercream frosting. Chilling the dough is not required!

I originally published this recipe in 2014 and have since updated the recipe and added new photos.

I’ve made countless sugar cookie variations over the years, testing different ingredients and techniques, but this recipe is hands-down my family’s all-time favorite. My recipe for The Best Sugar Cookies is out of this world! They are irresistibly soft, packed with rich vanilla flavor, and topped with a buttercream frosting that makes them unforgettable. Unlike many recipes that require lengthy chilling times, this dough is ready to go straight into the oven—meaning you can satisfy your cookie cravings in no time!

THE BEST SUGAR COOKIES

This dough comes together quickly and effortlessly, producing perfectly soft cookies that practically melt in your mouth. And let’s not forget the frosting—it’s rich, creamy, and adds just the right amount of sweetness. These cookies aren’t just for special occasions; they’re perfect for everyday indulgence, holiday celebrations, birthday parties, or even as a thoughtful homemade gift! If you’ve been searching for the perfect soft and delicious sugar cookie recipe, look no further.

INGREDIENTS

• 5 1/3 cups all-purpose flour (I use 720 grams all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter, room temperature
• 1 teaspoon vanilla extract OR cake batter extract 
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

INSTRUCTIONS

Preheat the oven to 350° F. Line 3 large cookie sheets with parchment paper.

In a medium bowl, whisk the all-purpose flour, salt, baking soda and cream of tartar. Set aside.

In the bowl of a stand mixer, cream the butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while the mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add flour mixture to the wet mixture until just combined. Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet).

Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.

Bake cookies for only 8 to 9 minutes. Don’t over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from the oven and let cool on baking sheets. No need to transfer to the wire rack. Once cooled, store cookies covered in the fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

Place butter, vanilla (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. 

Add milk and gradually beat in all the powdered sugar until it’s all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in. Frost cookies and serve!

SERVINGS

This recipe yields approximately 27 perfectly soft and buttery sugar cookies. If you need more, the recipe can easily be doubled to accommodate larger crowds.

STORING INSTRUCTIONS

To keep these cookies fresh and delicious, store them in an airtight container. If you prefer them soft and slightly chilled, keep them in the refrigerator, where they will stay fresh for up to a week. For a room-temperature option, store them in a cool, dry place for up to three days.

If you need to make them ahead of time, these cookies also freeze beautifully—simply place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-lock bag with parchment paper between layers to prevent sticking. When ready to enjoy, allow them to thaw at room temperature or in the fridge.

TIPS FOR THE BEST COOKIE

• Use room temperature ingredients for a smooth dough and even mixing.
• Don’t over bake—these cookies should be slightly underbaked to stay soft.
• Pressing the dough with a glass helps create their signature jagged edges.

FUN WITH FROSTING

One of the best things about these cookies is how customizable they are. While the classic pink buttercream is always a crowd-pleaser, you can easily switch things up to match any occasion. Try using different food coloring to create vibrant shades for holidays, birthdays, or themed events. You can also experiment with flavoring—swap the vanilla extract for almond, lemon, or even peppermint to add a unique twist.

For extra fun, pipe the frosting into decorative swirls or spread it smoothly with an offset spatula for a bakery-style finish. And don’t forget the toppings! Add festive sprinkles, edible glitter, or crushed candy for extra texture and flair.

ENJOY THIS RECIPE? HERE ARE MORE OF THE BEST RECIPES YOU CAN FIND!

The Best Dinner Rolls – These rolls are buttery, light as a feather and so delicious. Perfect for all holidays.

The Best Carrot Cake – A cinnamon flavored cake filled with shredded carrots, coconut and topped with a heavenly almond-scented cream cheese frosting!

The Best No Bake Cookies – Filled with rich chocolate and peanut butter that will leave you wanting more. What’s best about them? They do not require an oven!

The Best Pizza Dough – This recipe is quick, easy, and delicious. The dough produces the most perfect canvas for amazing pizza made from your kitchen!

The Best Sugar Cookies

Soft and delicious frosted sugar cookies that will become a family-favorite!

5 from 4 votes

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Prep Time: 30 minutes minutes

Cook Time: 8 minutes minutes

Servings: 27

Author: Holly

Ingredients

• 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tarter
• 1 cup salted butter room temperature
• 1 ½ cups granulated sugar divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract OR cake batter extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

Instructions

• Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
• In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
• Gradually add flour mixture to the wet mixture until just combined.
• Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
• Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
• Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

• Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
• Frost cookies. Serve and enjoy!

Notes

Recipe updated 2/25

*These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum

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