I love the addictive aroma of unsalted butter and granulated sugar blended with all-purpose flour and vanilla extract when I prepare my favorite Homemade Sugar Cookies. These chewy, dense treats with crispy edges and gooey centers evoke nostalgic memories and always bring an extra smile to my face, simply irresistible.

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I’ve been workin on what might be the best sugar cookies (like ever) and let me tell you, they turn out amazing every single time. When I make these homemade sugar cookies, I feel like I’m creating a little slice of perfection meant for sharing or just for a tasty treat on your own.

These cookies are chewy and dense with a crispy edge and a gooey center that just melt in your mouth. I mix together 2 3/4 cups of all-purpose flour, a teaspoon of baking soda, along with a bit of baking powder and salt to keep everything balanced.

Then you add creamy unsalted butter, granulated sugar, an egg, and a splash of vanilla extract to bring all those flavors together. Inspired by classic Broma Bakery recipes and a few secret hacks from my own Christmas baking stash, these cutout sugar cookies are a must-try for any baking aficionado.

Enjoy!

Why I Like this Recipe

I really love this cookie recipe because it always turns out so perfectly chewy and dense, yet with those crispy edges and a gooey center that just melts in your mouth. It’s seriously the best cut out sugar cookie recipe ever, and I love that I can have a fun baking afternoon with my family while making them. Here’s why I like it:

1. I love how the dough comes together so nicely after chilling for an hour – it makes rolling out and cutting with my favorite cookie cutters a breeze.
2. I really appreciate the balance between a crispy edge and a soft, gooey center; it’s exactly what I look for in a perfect sugar cookie.
3. I enjoy the simplicity of the recipe, which allows me to experiment a bit, like topping them with a bit of butter frosting if I’m feeling fancy.
4. I like that it brings back great family memories while we bake together, making the whole process about more than just the cookies.

Ingredients

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Flour provides structure with abundant carbohydrates, fueling cookie development and offering base texture.
Baking soda acts as leavening, releasing bubbles for a tender, light cookie crumb.
Baking powder helps cookies rise evenly, balancing texture and making them soft overall.
Unsalted butter adds rich flavor and moisture, binding ingredients and giving crisp edges.
Granulated sugar sweetens the dough while promoting browning for a slightly caramelized taste.
Egg enriches the dough with protein, binding ingredients and adding a lush texture overall.
Vanilla extract deepens flavor with aromatic sweetness, elevating the classic sugar cookie taste.

Ingredient Quantities

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 375°F and lightly grease your baking sheets.

2. In a large bowl, whisk together 2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until its light and fluffy.

4. Add the egg and 1 teaspoon vanilla extract to the butter mixture and stir until well combined.

5. Gradually mix the dry ingredients into the butter mixture. Make sure you mix just enough for the ingredients to come together.

6. Cover the dough and chill in the fridge for about 1 hour – this helps with rolling and cutting.

7. Roll the chilled dough out on a lightly floured surface to about 1/4 inch thick, then use your favorite cookie cutters to cut out shapes.

8. Place the cutouts on the baking sheets, spacing them a couple inches apart so they have room to spread.

9. Bake the cookies for 8 to 10 minutes. You’re looking for lightly golden crispy edges while still staying gooey in the middle.

10. Let the cookies cool on the pan for a few minutes before transferring them to a rack. Enjoy fresh or top with some yummy butter frosting if you prefer!

Equipment Needed

1. Oven – preheat for baking and consistency
2. Baking sheets – for laying out the cookie dough
3. Two mixing bowls – one for combining the dry ingredients and one for the wet ingredients
4. Whisk – to mix together the dry ingredients evenly
5. Electric mixer – to beat the butter and sugar until they are light and fluffy
6. Measuring cups and spoons – for accurate amounts of flour, sugar, and spices
7. Spatula – to stir the mixture and scrape down the sides of the bowls
8. Plastic wrap – to cover the dough while it chills
9. Rolling pin – to roll out the dough evenly to about 1/4 inch thickness
10. Cookie cutters – to shape the cookies
11. Cooling rack – to let the cookies cool properly once they are out of the oven

FAQ

Q: Can I make these sugar cookies ahead of time?

A: Yep, you can make the dough ahead of time and store it in the fridge for up to 2 days. Just let it sit at room temp for about 15 minutes before baking.

Q: Do I need to use room temp butter and egg?

A: Definitely. Using room temp butter and egg helps them mix together better which results in a softer, more even dough.

Q: What if I only have salted butter?

A: You can use salted butter, but its best to cut back on the added salt in the recipe so the cookies don't turn out too salty.

Q: Why do my cookies sometimes turn out too spread out?

A: This might happen if your butter was too soft or if the dough was overmixed. Make sure to cream the butter and sugar just enough and try not to overwork the dough.

Q: How do I store these cookies to keep them fresh?

A: Keep 'em in an airtight container at room temp. If youre in a hot or humid environment, you might want to store them in the fridge.

The BEST Sugar Cookies (like Ever) Recipe Substitutions and Variations

If you don’t have all-purpose flour, try a gluten-free all-purpose blend. You might need a bit of xanthan gum to help bind the dough.
No unsalted butter? Use salted butter but cut the extra salt in your recipe by about a quarter teaspoon.
If granulated sugar is not available, you can swap it with light brown sugar. It gives the cookies a richer flavor and a tad more moisture.
Don’t have an egg handy? Use a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes.
If you run out of vanilla extract, almond extract works too, although it gives the cookies a slightly nuttier note.

Pro Tips

1. Try letting the dough chill a little longer if it feels too soft to handle. This not only makes it easier to roll out and cut into shapes but also helps the cookies hold together during baking.

2. Be careful not to over-mix the wet and dry ingredients. If you stir the dough too much, the cookies might turn out tough instead of soft and chewy.

3. When using cookie cutters, dust your surface and the cutters with just a bit of flour. This helps prevent the dough from sticking and keeps your shapes nice and clean.

4. Rotate your baking sheet halfway through the baking time if your oven bakes unevenly. This little trick ensures every cookie gets a chance to bake evenly.