This Sugar Cookie recipe is quite literally perfect. You can try and convince me that another is better, but this recipe will ALWAYS win. Great for cut outs, slice and bake, and drop cookies.
They are buttery, soft in the center, and hold their shape beautifully for cut outs or detailed decorating. The addition of cornstarch keeps them tender while limiting spread, and a hint of orange adds a subtle, bright flavor. Chilling the dough right before baking is key for sharp edges and professional looking cookies.
These cookies are easy to make from scratch with simple pantry ingredients and they are just as fun to decorate as they are to eat. Try them plain, or with my Raw Egg Free Royal Icing recipe, sprinkles, or a chocolate drizzle for an extra festive touch.
These sugar cookies are the ultimate treat for holiday baking, gifts, cookie trays, or for everyday cookie baking fun.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Adds rich flavor and keeps cookies tender
- Granulated Sugar: Sweetens the cookies and helps with slight browning
- Egg: Binds ingredients and adds a soft texture
- Vanilla Extract: Brings warmth and depth of flavor
- Orange Juice: Adds a subtle, bright citrus note
- Baking Powder: Helps cookies rise slightly without spreading too much
- Salt: Balances sweetness and enhances flavor
- Cornstarch: Keeps cookies soft while limiting spread
- All-Purpose Flour: Structure for shape-holding cookies
Recipe Variations
- Frosted Sugar Cookies: Decorate with my Raw Egg Free Royal Icing.
- Sprinkle Sugar Cookies: Roll dough in colored sugar before baking.
- Chocolate Infused: Add 2–3 tbsp cocoa powder for a chocolate twist.
- Citrus Twist: Replace orange juice with lemon or lime juice for a different citrus flavor.
- Half and Half: Frost some cookies and leave others plain for variety on a cookie tray.
- Slice and Bake: Form dough into a log shape and wrap up tightly. Refrigerate overnight and then cut into 1/4″ slices and bake per the recipe.
Pro Tips
- Chill dough 30–60 minutes to prevent spreading and sharpen edges. Then for extra clean edges, chill cut cookies for 10 minutes again before baking.
- My Personal Favorite Foolproof Method (for cut outs): Roll out dough immediately after mixing, cut shapes with cookie cutters, place cookies on a parchment-lined baking sheet, then refrigerate 20–30 minutes before baking. This prevents spreading and gives perfect shapes.
- Avoid overmixing butter and sugar to ensure the cookies stay tender.
- Use parchment or silicone mats to prevent sticking and promote even baking .
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter: Can use salted butter; reduce added salt to ¼ tsp.
- All Purpose Flour: Gluten free flour blend can be used, but texture may vary slightly.
Dietary Substitutions
- Gluten Free: Use a 1:1 gluten-free flour blend.
- Nut Free: Naturally nut free! No changes needed.
- Vegan Option: Use a plant based butter and egg substitute (results may vary slightly).
Leftovers and Storage
- Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing Cookies: Layer cookies with parchment paper in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: You can also freeze the dough discs before rolling. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before rolling and cutting shapes.
But, I Still Have A Few Questions…
Do I have to chill the dough before baking?
Yes! Chilling the dough for 30–60 minutes is key to keeping the cookies from spreading and ensuring sharp, clean edges. You can also use my foolproof method: roll the dough, cut shapes, place on a parchment-lined baking sheet, and chill 20–30 minutes before baking.
Can I use gluten-free flour?
Yes! A 1:1 gluten-free flour blend works well, though texture may vary slightly. Cookies may be a bit more delicate, so handle carefully.
Can I make these vegan?
Yes! Substitute plant based butter and use an egg replacer like flax egg. The texture may be slightly different, but they will still hold their shape well.
Can I freeze the dough?
Absolutely. Roll into discs, wrap tightly, and freeze for up to 3 months. Thaw in the fridge before rolling and cutting shapes.
What cookie cutters did you use in the pictures?
I used standard holiday shapes. Any sturdy cookie cutter works, but sharp edges help create clean, defined shapes. I used these cookie cutters here for small cookies, which I love adding to cookie trays.
Can I add decorations?
Yes! Roll cookies in colored sugar before baking, or decorate with my Raw Egg Free Royal Icing, sprinkles, or a chocolate drizzle. You can also leave some plain for variety.
Do these cookies spread a lot?
Not if you follow the chilling tips! Cornstarch and the chill step ensure your cookies hold their shape beautifully.
Can I use other flavorings?
Yes! Replace orange juice with lemon or lime for a citrus twist, or add almond extract for a nutty undertone.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Perfect Sugar Cookies
Ingredients
- 1 cup unsalted butter soft but cool
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1½ tbsp orange juice
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp cornstarch
- 2½ cups all-purpose flour
Instructions
- In a large bowl, cream butter and sugar together just until smooth and combined. Do not overmix.
- Add the egg, vanilla extract, and orange juice. Mix until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Divide dough in half, flatten into discs, wrap, and refrigerate for 30–60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Foolproof Method: Roll dough immediately after mixing, cut into shapes with cookie cutters, place on a parchment-lined baking sheet, and refrigerate 20–30 minutes before baking.
- Bake medium cookies 9–11 minutes, or small cookies 7–9 minutes, until edges are set and bottoms are lightly golden. Centers should look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.