The BEST Sugar Cookies


Since it’s almost Christmas, I figured it would be an appropriate time to share with you one of my biggest holiday-related struggles. For the longest time, I couldn’t make sugar cookies. I’ve always been one of those people who is just naturally good at baking, so it would make sense that I would be able to bake one of the simplest, most standard desserts EVER. Nope. I would try recipe after recipe, always resulting in disaster. Cookies scorched to the pan, sticky dough, etc. I literally must have tried at least 20 different cookie recipes over the years, all with the same outcome. I even tried using the store-bought dough . . . no luck. This went on for way too long. One fine evening, everything changed.

I was scrolling on Pinterest, aimlessly looking at recipes and pictures of baby kittens, when I saw a recipe for sugar cookies that claimed to be the PERFECT sugar cookie. I was skeptical, to say the least, but I gave it a try. All I can say is WOW. These sugar cookies are beyond amazing. They don’t require any chilling time, the edges are PERFECT, and they taste fabulous. Literally a recipe from heaven.

Here’s the recipe (from Katrina’s Kitchen):


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 3 cups all purpose flour


  1. Preheat oven to 350° F.
  2. With an electric mixer, cream the butter and sugar.
  3. Beat in extracts and egg.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. When the dough becomes too stiff to keep beating, turn it onto a surface (aka you CLEAN countertop), wet your hands, and knead the dough until it becomes smooth and perfect (it will, trust me).
  5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. If you want your cookies to be crispy, bake them for about 10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.


  • This recipe makes about 3 dozen cookies, but it will vary depending on how thick you roll your dough.
  • The entire recipe, as well as the picture, is from Full credit is given to Katrina, who is obviously the queen of sugar cookies.