Perfect Sugar Cookies

Who doesn’t love a good sugar cookie?! This particular recipe is my favorite sugar cookie recipe that I have tried.

Sugar Cookies are such a classic and a favorite of many people. Looking through my blog, I realized I haven’t really shared my favorite basic sugar cookie recipe, so that is happening today.

Perfect Sugar Cookies... These really are perfect! Both soft and crisp and the the flavor is wonderful! Paired with an incredible frosting, this will quickly become your go-to sugar cookie recipe!

This recipe is delicious! I love that it has both vanilla and almond extracts. Almond extract is my favorite and it really provides a nice hint of flavor to these cookies.

The sooner you take them out of the oven, the chewier and softer your cookie will be, the longer the crispier they will be, so be sure and take note how you want them to be and judge accordingly. I prefer mine on the softer side so I take them out at the lower recommended about time in this recipe.


The Buttercream is PERFECT! Fluffy and delicious- just how you want it! You can also use your favorite cream cheese frosting to if you would like!

I hope you love these as much as we do!

Perfect Sugar Cookies... These really are perfect! Both soft and crisp and the the flavor is wonderful! Paired with an incredible frosting, this will quickly become your go-to sugar cookie recipe!

4.8 from 22 reviews
Perfect Sugar Cookies
These Sugar Cookies are perfect! Both soft and crisp and the the flavor is wonderful! Paired with an incredible frosting, this will quickly become your go-to sugar cookie recipe!
Recipe type: Dessert
  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 Tablespoon milk
  • 3 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
Buttercream Frosting
  • ⅔ cup butter, softened
  • 3 cups powdered sugar, add more depending on personal preference
  • 1 teaspoon vanilla
  • 2 Tablespoons heavy whipping cream, add more or less depending on personal preference. You can also use milk instead.
  • food coloring if you want to change up the color.
  1. In a large mixing bowl cream butter and sugar.
  2. Add egg, vanilla and almond extract and mix well.
  3. Add milk and beat again.
  4. Add flour, baking powder, and salt.
  5. Chill dough for about 30 minutes.
  6. Preheat oven to 350 degrees F.
  7. Roll dough about ¼ " thick onto a lightly floured surface. Cut your cookies using a cookie cutter and place on cookie sheet.
  8. Bake at 350 degrees F for 8 to 12 minutes depending on your preference for chewy versus crispy cookies.
  9. Frost cooled cookies.
Buttercream Frosting
  1. Cream butter in a large mixing bowl. Add powdered sugar, vanilla and heavy whipping cream and beat until smooth and creamy. Add more powdered sugar and/or heavy whipping cream as needed to achieve desired consistency.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Averie @ Averie Cooks

    They do look 100% totally perfect!! I would love these to magically appear in front of me...they are SO beautiful!

  2. Tappy

    I would like to get the recipe for your perfect sugar cookies but it has blocks of "stumble" printed all over it so it is not readable. How do I get the recipe?

    1. Chef in Training

      Are you viewing from your iPad? Try updating your iOS and try again. That should fix the problem. Please let me know if it doesn't and I will look into it further :) So sorry for the trouble.

    2. Tappy


      Yes, I am viewing from my iPad and it is updated however, when I look today, there is not a problem! Whew!
      Now I can enjoy your great recipe! Thank you....

  3. Nonna Robinson

    You are showing the cookies stacked. Is there something in this icing that makes it harden???

    1. Chef in Training

      the more powdered sugar you add, the firmer the frosting will be. Just gradually add more until its as thick as you like :)

    2. Stacy Adkins

      These sugar cookies look really good and easy. I think I'll have my grandson help me. He is 8 and always wants to help. I enjoy his help plus I like teaching him how to cook.

  4. suzie

    How many cookies does this yeild? Looks fabulous!

    1. suzie


      I actually just made them really yummy!!!! I'm about to ice with some royal icing. I got 30 round cookies.

    2. deirdre

      Much prefer royal icing to buttercream frosting, too.

  5. danielle

    just wondering if you have to use the almond extract, can you use vanilla instead?

    1. Chef in Training

      you can definitely use vanilla if you prefer :)

  6. Jan Marshall


    I can't remember the last time I tried to make cookies from scratch but it's been decades. This recipe is perfect. Exactly what I wanted in a plain sugar cookie. They turned out great.

  7. Joan Avery-Erickson


    looks like the sugar cookie recipe frm many years ago!

  8. Carol


    The BEST frosted sugar cookies I have EVER made!!! YUMMY!!!

  9. Tanya

    If I don't want to use almond extract, how much vanilla extract should I use?

  10. Dana

    I'm allergic to almonds and milk, any suggestions for substituting?

    1. Emily


      Don't use the almond extract and sub rice milk or coconut milk for the heavy cream/dairy milk. Easy peasy.

  11. Jerin

    Do these freeze well?

  12. Carol


    The BEST and the EASIEST Frosted Sugar cookies you can make!!!!! Love this recipe!!!

  13. Dodger


    Everyone said these looked store bought!! I used a small juice class to cut them into circles, frosted them with canned frosting and sprinkled colored sugar on them I baked them for 10 minutes and they were perfect. Not even brown on the bottom. They baked beautifully. I let them cool on the cookie sheet for about 10 minutes before I transferred them to a wire rack. It made two dozen perfect cookies.

  14. Mouw

    Are you able to freeze the dough and thaw it when you need a quick batch ?!

    1. bre robles


      I was able to freeze and use later and they came out perfect :)

  15. Lisa A


    My family LOVES these! they ate the entire batch in a day and a half! Soooo many compliments on the awesome frosting as well! Their only complaint was that they were a little on the dry side! I got about 40 cookies from this recipe, does that mean I rolled them too thin? Or should I add more wet ingredients? I'm not really savvy in the kitchen so I have to follow a recipe to the T.. :-/ LOL. (Also, I only cooked them for the lowest allotted time.)

    1. Kristin

      If you made them fairly small, you may have over baked them making them a little dry.

  16. Jessica

    how many cookies does this recipe make ??

    1. Tori


      So yummy! These are the best sugar cookies I've made. Soft, melt in your mouth delicious. Very similar in taste to the Lofthouse sugar cookies that you buy in the store. Thank you for sharing this great recipe.

  17. Tomi

    i really enjoy your recipes & pictures. Keep up the good work!

  18. Nicki


    I tried your recipe this weekend & I agree 100%! These are absolutely the perfect sugar cookie...easy & delicious : )

  19. Lisa A


    I am wondering if it is possible to double or triple this recipe WHILE it is being mixed up! I know some recipes allow it and some do not.

  20. Rebecca

    Mine is very loose and powdery. Is this right? Or should it be able to form a ball before it chills?

  21. Penny

    I have been making these cookies for years. They are the best sugar cookies I have ever tasted. I prefer mine on the softer side.

  22. Mendy

    Does this recipe also work and taste good if you leave the icing off and decorate with colored sprinkles?

  23. Karen Hauck

    Thank you.

  24. Lisa

    Can you keep the dough in the fridge over night?

  25. Katie

    I chilled for over 30 mins and the dough was still sticky and non-rollable. I followed the recipe closely so what's wrong exactly?

  26. Bethany

    These really are the best. We made a double batch and chilled the dough overnight. The cookies turned out perfectly... Just sweet enough after being frosted and held their shape perfectly after being baked. Thanks for the great recipe!

  27. Melissa

    About how many cookies, a batch, does this make? I need a lot for church ;)

  28. Ashley

    What kind of butter do you use? Salted, unsalted, buttercream?

    1. Chef in Training

      I use salted

  29. Cleveland Atkinson


    These sugar cookies are definitely perfect and the best ones I have ever made (I have been cooking 50 years). The icing is over good as well. Thank you.

  30. Bethany

    These really are perfect. Made a double batch and froze the dough overnight in about 4-5 individually wrapped balls. Had to thaw a little while to be workable, but baked off and held their shape SO WELL! After the frosting and sprinkles, they are just sweet enough. We made these for my daughter and her friends to decorate at her birthday party and they were a huge hit. Thank you!

  31. Jo-Ann King

    How many cookies from one batch, and can you freeze them. I bake ahead for Christmas and want to put them in the freezer??

  32. Ruth

    Put almond extract in buttercream instead of vanilla. Will taste better.

  33. Trish

    Can this recipe be used for drop cookies or is it best to roll them out?

  34. Jenni

    How many cookies does this make? If it's in the recipe, I missed it.

  35. Karen

    is the dough in these cookies soft enough for a cookie press?

  36. Crystal

    Why does dough come out so crumbly, I could barely roll it out. I made couple dozen but I threw the rest away cause I was tired of dealing with the crumbs. Otherwise they turned out good!

    1. Jessica

      Mine too :/

  37. Danielle

    I tried this recipe and even chilled it overnight and it was still too sticky. I couldn't pick up the cookies without it sticking to the spatula. Not sure if I did something wrong. I wish it would have worked the dough looked delicious but sadly I had to throw it away :(

    1. Shar

      It is too bad that you threw away the dough. You can just add extra flour to firm up the dough. Just a little at a time so it doesn't become too stiff. I'm sure they would have tasted just as good.

  38. Jen

    Can the dough be used in a cookie press so I don't have to roll them out? Thanks.

  39. Jessica

    For some reason my dough turned out to be crumbly, I left it in the fridge a bit longer covered in cling wrap,and tried adding water, now it's sticky :/ what did I do wrong?

  40. Tula

    Do I use self-rising flour or all-purpose flour?

    1. Chef in Training

      all purpose

  41. Courtney

    I am an absolute terrible baker BUT I made these and they turned out absolutely amazing. They were perfect. I skipped the almond extract (not a fan) and just used the vanilla mentioned in the instructions. Delicious!

  42. Eleanor

    Greased cookie sheet or not?

    1. Chef in Training

      yes :)

  43. Kelsie

    Hi there! About how many cookies does this recipe yield?

  44. Jenna


    I have made these cookies so many times and they are truly the best recipe I've ever tried! All the people I share them with, agree!!

  45. Angie

    Does it matter-salted or unsalted Butter?

  46. Nala

    How long should I wait for the butter cream frosting to harden so I can stack them?

  47. Payden

    Hey, I'm a student and I am doing a project based on sugar cookies and I decided to use your recipe. Can you get back to me as soon as possible and help me with a few tips and tricks? Thanks!

  48. Brittany

    How many cookies does this recipe make?

  49. Mendy Stone

    How many cookies do you get out of one batch?

  50. Mrsmes

    I love the flower cookies. Is this from a cookie cutter or from a Wilton flower shaped pan? If it's from the pan, do you have any tips to using this dough in the flower plan, such as how much dough to put in each cavity, bake time, etc? I have this pan and I haven't found a successful recipe yet!

  51. Gail Ritter

    Do the cookies have to be refrigerated, since they have the buttercream frosting?

  52. Carlie Davis


    These are delicious. I just made them in shapes of apples with green and red frosting for their after school treat on their first day of school! The hint of almond in the cookie dough is delicious and the frosting is rich! Thank you for the perfect sugar cookie recipe!

  53. Jami Archuleta

    Is the recipe the same for high altitude( I live in North East Colorado).

  54. Sheila

    Do these work well with cookies that are frosted with the frosting that hardens?

  55. Erin

    How do these do frozen? I would frost them once out of the freezer ready to serve, but I want to get a head start on my Christmas baking, thank you!

  56. Joanna Smith


    I haven't made sugar cookies in years but yours looked good and easy. They were all that you said. Delicious! The frosting was perfect.

  57. Leigh

    Complete novice here making holiday cookies with my little one. Do these cookies work best as circle cut-outs? Or do they work just as well as Christmas tree, heart, little girl/boy cut-outs? We want to decorate different shapes. Thanks in advance!

    1. Chef in Training

      Any cut outs would work :)

    2. Leigh Jolley

      Wow! Thank you so much for responding! We made them and they were PERFECT. About to make more right now, this time using your icing recipe. Several have asked about the icing hardening. I know it will be soft, but just add more powdered sugar you say? Don't want to smear the icing when we put them in treat bags. I will write a more detailed sumary of our excellent experience with this recipe!

  58. Jennifer

    Absolutely, hands down....the best sugar cookie recipe! Thanks so much! :)

  59. Cassandra


    I didn't like these. I'm sure other people might love these, but they were too floury for me. I prefer ones where it is more sugary tasting. They were easy to make, however. Something fun to do with kids.

  60. Nana Whittington

    How many cookies does this recipe make?

  61. Saadia

    What sugar do you use?

  62. Leigh Jolley


    I have been waiting since last year to make these cookies again. Last year was my first time; they were PERFECT. So perfect that we eat them so fast, we hardly have any to give to friends and neighbors! Now I'm off to search for Chef-in-Training's Gingerbread Cookie recipe (please let there be one!). We hope to make cut-outs this year.

  63. Rebecca


    i have made these several times. I follow the recipe as written except leave out the almond extract. The rolling pin and I are not good friends, so I roll them in about a 1-inch ball, flatten them with a glass dipped in sugar and bake for about 8 minutes. I frost them with my favorite buttercream frosting, and sprinkle with colored sprinkles. They were a hit with my nephew who wanted "plain, vanilla cookies." It makes about 30 cookies.

  64. Amanda K


    These turned out amazing ! Super soft and the icing was delicious. I didn't have any almond extract so I used orange instead and that left the perfect tiniest hint of orange flavor ! Super impressed as this is my new go to sugar cookie recipe !

  65. Neva


    Holy Yummmm! These were delicious , soft and tastey and they came out perfect..I made circles and Christmas trees. Baked for 8 minutes then cooled on cookie sheet. Colored half the frosting red and the other half green. I used whole milk instead of heavy cream because I had that on hand. Added some Xmas colored little balls and red sugar on top of the frosting. They look like something I would buy at the bakery!!! I have a new favorite Xmas cookie to add to my family collection. Thank you! Have a wonderful holiday!

  66. Regina

    How long do these cookies fresh for after you bake and decorate them? And if you make the cookies ahead of time and freeze them, how long are they good for?