Best Sugar Cookie Recipes

This basic cookie recipe is very well tried and trusted – great for when you want something to go with a cup of coffee or you just like having a fail-safe play in the kitchen. I don’t like making huge batches of cookies because, quite frankly, I will just sit down and eat them in one fell swoop – call it portion control or a distinct lack of will power, but small batches always work for me. Of course, if you have guests or are baking for a crowd, simply double, triple or quadruple the quantities to suit. Just don’t skip the refrigeration step or your cookies will fall more than a little flat. Once chilled, the dough keeps in the fridge for up to 1 week, so you can have freshly baked cookies in around 20 minutes. And check out the variations, too – there’s something for everyone… personally, I like the stuffed sandwiches the best but maybe that’s because I’m greedy. Enjoy! — Aine Carlin, Keep it Vegan.

Everyone loves a good, iced sugar cookie. If you’re looking for a dough that isn’t overly sweet (since it will be topped with sugary royal icing) and easy to work with, this is your new go-to recipe. Patti Paige, author of You Can’t Judge a Cookie By Its Cutter, has some great ideas for using her sugar cookie dough, too. Click here to see how you can make Thanksgiving turkey cookies even if you don’t have a turkey-shaped cookie cutter! And, click here for more of our best cookie recipes. Recipe from 'You Can’t Judge a Cookie By Its Cutter' by Patti Paige. Copyright (c) 2014 by Patti Paige. Used with permission by Grand Central Life & Style. All rights reserved.

Sugar cookies are simple to make. Everyone’s favorite. Try this recipe. Ingredients * 3 cups All-purpose Flour * ½ teaspoons Salt * 1 teaspoon Baking Soda * 1 cup Unsalted Butter * 1 cup White Sugar * 2 whole Eggs * 2 teaspoons Vanilla * 2 whole Egg Whites * 2 teaspoons Lemon Juice * 3 cups Icing Sugar * Food Coloring And Candy Sprinkles, Optional For Decoration Preparation Instructions In a medium-sized bowl whisk together the flour, salt and baking soda. Set aside. In the bowl of your stand mixer, using your mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Next wrap the dough in a piece of plastic wrap and refrigerate for about one hour or until firm enough to roll. On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin. Cut out shapes using a 2 1/2 inch flower-shaped cookie cutter. Should make about 30 cookies; re-roll the scraps of dough as you go. Place cookies on parchment paper-lined baking sheets. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes. Preheat oven to 350 F and place rack in center of oven. Next bake cookies for about 8-10 minutes or until the edges are just starting to brown. Remove from the oven and let them cool. After that in the bowl of your electric mixer, beat the egg whites with the lemon juice. Add the icing sugar and beat on low speed until smooth. Add food coloring, if desired. Now place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. Place a piece of candy in the center of the cookies. I’ve done in the photo above. Serve and enjoy.  

Bring a touch of the Emerald Isle to your home with these dazzling Shamrock Sugar Cookies, decorated with green-tinted icing.

Nancy Olson, the Pastry Chef at Gramercy Tavern in New York City uses these sugar cookies to make edible ornaments, decorated with colorful royal icing, for the Tavern's holiday tree.