Cookies, Gemma's Best Recipes Best Ever Sugar Cookie Recipe 4.7 from 309 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe My Best Ever Sugar Cookie Recipe is a holiday staple that can be baked into any festive shape you like! By Gemma Stafford | December 4, 2018 | 531 Last updated on January 12, 2021 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! When the holidays roll around, there are certain recipes you need in your back pocket. You know, those recipes you can whip up in a flash and that are fan favorites. My Best Ever Sugar Cookie Recipe is exactly that. Cookies are so much fun to bake around the holidays because they are great for little hands to make and decorate, and you can even give them out as holiday gifts. Whether you’re decorating cookies for Santa, or just to have with a cup of hot chocolate, these cookies are always my go-to. I break out my holiday cookie cutters and go to town making festive shapes. Then I store them away in an airtight container and I have them to hand when guests drop by. How To Make My Best Ever Sugar Cookie Recipe Holiday baking is the kind of baking that gets the whole family involved. So, it’s time to get the kids in the kitchen too, as it’s just a handful of simple ingredients combined in the food processor. After making the dough from my Best Ever Sugar Cookie Recipe, what you’re left with is a play-dough-like cookie dough perfect for rolling out and cutting into fun shapes. I love classic holiday shapes, but you can use any you like! What makes these my Best Ever Sugar Cookies is that they are truly foolproof to make and decorate. The sugar cookie dough consistently comes out perfect every time and is always so easy to use, never too soft or too hard to work with like the store bought stuff can be. [ If you want to decorate these cookies to the nines, you need my recipe for royal icing! ] Do You Have To Make Sugar Cookies In The Food Processor? If you don’t have a food processor, you can absolutely make these by hand in a large bowl. The reason I use a food processor is because it allows me to bring together the dough in minutes flat. The most important part, whether you’re using a food processor or making the cookies by hand, is making sure that the butter is properly rubbed into the dry ingredients. By doing this and creating the texture of bread crumbs, you ensure the dough has lots of pockets of butter throughout — which makes for a rich and tender cookie. Can you substitute the sugar for another sweetener? If you would like to make my Best Ever Sugar Cookie Recipe sans the sugar, then you are in luck. The sugar in this recipe can be swapped 1:1 for either Swerve sugar alternative or Lakanto granulated sugar. You can also use a 50/50 sugar and Stevia blend. I really like the results I get with regular granulated sugar, but these alternatives to yield a very similar texture and flavor, which is great for those who are wanting to bake with less sugar. How To Decorate Sugar Cookies After cutting the cookies into adorable shapes and baking them, you do not have to decorate them. However, if you want to add to the cookies, I suggest accenting the shape of the cookies with my royal icing. In addition to the royal icing you can add sprinkles and little metallic nonpareils. Do You Prefer Chewy Or Soft Over Crunchy? My Best Ever Sugar Cookies recipe results in cookies with a slight crunch! If you’d rather have more of a chew, I have you covered: try my Perfect Chewy Sugar Cookie Recipe. If you rather your sugar cookies soft, give my Soft Sugar Cookie Recipe a go! Also, have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts, and my best holiday baking tips! If you like these sugar cookies you’ll love these recipes! 3 Christmas Mug Cookies Homemade Gingerbread Men Snowball Cookies Follow Bigger Bolder Baking on Pinterest for more recipes and ideas! Congratulations to our December Bold Baker Challenge Winner, Treisha Green from NY! Try These Recipes! Gemma's Best Ever Chocolate Chip Cookies RecipeCinnamon Roll CookiesHomemade Thin MintsHomemade Samoas Cookies (Girl Scout Toasted Coconut Cookies) Watch The Recipe Video! Play Best Ever Sugar Cookie Recipe 4.7 from 309 votes Print Recipe Add to Favorites Loading… My Best Ever Sugar Cookie Recipe is a holiday staple that can be baked into any festive shape you like! Author: Gemma Stafford Servings: 30 -40 cookies Dessert Vanilla Christmas Baking Pans Oven Food Processor Prep Time 20 minsCook Time 18 minsTotal Time 38 mins My Best Ever Sugar Cookie Recipe is a holiday staple that can be baked into any festive shape you like! Author: Gemma Stafford Servings: 30 -40 cookies Ingredients 3/4 cups (6oz/170g) butter, cubes and cold1 cups (8oz/225g) sugar2 eggs*1 teaspoon vanilla extract2 1/2 cups (12oz/340g) all-purpose flour1 teaspoon baking powder1 teaspoon salt Instructions In a food processor add in the flour, sugar, salt, and baking powder. Stir a little with a spatulaAdd in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbsWhisk together the eggs and vanilla extract. Pour into the food processor and pulse for a few seconds until the dough comes together. Take care not to over mix. If your mix seems dry you can add a tiny bit more egg or milk. (This dough can also be made by hand by rubbing in the butter into the flour)Chill the dough for a minimum of 2-3 hours. Preferably chill overnight. Also it can be frozen at this stage for up to 8 weeks. Once chilled, roll out some of the dough on a well floured surface to about 1/4-1/8 inch thick. Cut out your desired shapes and transfer them to a baking tray lined with parchment. (this is a soft dough so work fast).Bake at 325°F (160°C) for 18-20 minutes or until a light golden brown. Set aside to cool.Decorate with royal icing if you wish and store in an airtight container for up to 7 days. Play Recipe Notes *Eggs: To replace eggs in this recipe the best substitute would be condensed milk. Reference my Egg Substitute Chart for the amounts.