The Best Sugar Cookie Recipe You’ll Ever Find

The Best Sugar Cookie Recipe You’ll Ever Find


Best Sugar Cookies Recipe… EVER!

Corvette Sugar Cookies - Take a ride on the SWEET SIDE! Vroom! |

Want to know a secret?  I never met a sugar cookie I liked until I met these!  And I LOVE LOVE LOVE them!!!  You will be seriously addicted to these sugar cookies.  What makes these different from all the rest is they are soft and just a tiny bit crunchy; they’re sweet, but not too sweet; they smell like vanilla heaven and you can really sink your teeth into them.  I hope you fall in love with these like I have! |

  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 36 (2 inch) cookies
  • Category: Dessert
  • Method: Baking


  • 6 cups all purpose flour
  • 1/8 teaspoon baking powder
  • 1 teaspoon fine kosher salt
  • 2 cups salted butter
  • 2 cups sugar
  • 2 eggs, extra large
  • 2 teaspoons vanilla extract


  1. In a large bowl, whisk together the flour, baking powder, and salt.  Set aside.
  2. With an electric mixer, beat together the butter and sugar until it is light and fluffy.
  3. Add the eggs and vanilla extract and mix well.  Scrape the sides at least twice. Mix well in between scrapings.
  4. Slowly add the flour mixture on very low speed until a ball forms.  Don’t over mix.
  5.  Take the ball of dough and continue to gently kneed with your hands on a lightly floured surface.
  6. Cut the ball into 3 equal parts.  Wrap the other 2 thirds in plastic wrap and refrigerate.
  7. Put the 1/3 you are working with on top of a piece of parchment paper.  Place two 5/16 dowel rods* on either side.  Place another piece of parchment on top and roll into the dough into a perfect sheet.
  8. Refrigerate and repeat with the other 2 balls of dough.
  9. Refrigerate these dough sheets for at least an hour or up to over night.
  10. When you are ready to bake, preheat oven to 350º F.
  11. Use your favorite cookie cutter and place cut outs on a Silpat mat or parchment paper covered baking sheet.
  12. Bake for 10 minutes.  The cookies are done as soon as you see the slightest tinge of color at the bottom of a cookie.
  13. Cool for at least 2 minutes on the baking sheet (to prevent tearing or cracking).  Then transfer to a cooling rack.  Cool completely before icing.


*Honestly, I didn’t even know where to start looking for a dowel rod.  Luckily, my son had 2 brand new never been used arrows that measured exactly 5/16 inch in diameter.  Eureka!!!

Why 5/16 inch thickness?  I tried a batch that were 1/4 inch and they just didn’t have the same “bite” to them.  I love how you can really sink your teeth into these sugar cookies.  Using a dowel or arrow or chop stick or marshmallow roasting stick gives you a sheet of dough that is consistent.  This helps your cookies to come out evenly baked and gives them that soft center with golden bottoms.