Mom's Sugar Cookie Recipe (2024)

This is the World’s Best Sugar Cookie recipe, I know it’s a big statement but these are amazing! They are crisp around the edges, soft and chewy on the inside, with an almost raw cookie dough center. The part that kicks them up a notch is the blend of vanilla and almond extract added to the cookie dough.

We love these cookies because #1 they don’t require any crazy chilling time. Whip them up and pop them in the oven.

Reason #2 these are the best Sugar Cookies is because they are drop cookies (meaning you scoop and drop the cookie dough), no need to roll out the dough and cut them into shapes.

And #3 they bake up to an impossible blend of crispy and chewy from the oil and powdered sugar, and have amazing flavor from the almond extract and cream of tartar.

Ingredients

Butter and Oil – this combo of fats makes for a crisp edge cookie with a chewy middle. Perfection!

Powdered Sugar and Granulated Sugar – adding powdered sugar to the sugar mixture allows some of the sugar to be absorbed by the fats quicker, which makes for that chewy, almost raw center!!!

Vanilla and Almond Extract – You know when you have a REALLY GOOD sugar cookie you aren’t sure why it is so much better than other ones you have had…. it’s because of the almond extract. Promise. Don’t skip it.

Egg – you always need an egg to make cookies. It’s science.

All Purpose Flour – just a classic all purpose flour is what you need for these sugar cookies.

Cream of Tartar – this ingredient is two-fold; not only does it lend to the chewiness of these sugar cookies, it adds an amazing (but light) tanginess to the flavor.

Baking Soda – also cookie science, we need it for the cookies to rise slightly and spread.

Kosher Salt – the salt in cookies actually balances the flavor and helps the sweetness not be too over powering.

Stand Mixer – you can use a stand mixer with a paddle attachment or a handheld mixer. We love our stand mixer, it is a Kitchen Aid. It makes “hands-off” work of mixing and blending.

Cookie Scoop – to make uniform sized cookies (and meatballs for that matter), a cookie scoop is a great tool to have in your kitchen. The uniform size helps the cookies cook up evenly.

Parchment Paper – I have never had luck baking cookies without parchment paper. The paper ensures that your cookies bake up evenly and release from the pan without sticking! You can also use a reusable silpat/baking mat, but sometimes I find they make your cookies taste like dish soap.

Cooling Rack – A great tool to have to keep your cookies cooling together while you bake additional batches. They allow the cookies to cool faster.

Step By Step

1. Cream together the butter, oil and sugars. About 2 minutes.



2. Add the egg and extracts. Mix 1 minute.
3. Stir together the dry ingredients.

Pro Tip: I love to do this on a piece of parchment paper, then pick it up like a funnel and you can easily pour the ingredients right into the mixer.



4. Slowly add dry ingredients to dough.



5. Scoop onto parchment lined baking sheets.

Press the cookie dough with the bottom of a glass of measuring cup or using the palm of your hand. Optionally you can sprinkle the tops with sugar.





6. Bake 10 minutes, (8 minutes for dark baking pans).
7. Let cookies cool on pan for 10 minutes.

Storing & Freezing

These Sugar Cookies store really well. Simply keep them in an airtight container at room temp for up to a week.

To keep them longer, pop them in a freezer safe container/baggie and place in the freezer for up to 6 months.

Thaw at room temp for a few hours when you are ready to serve.

Sugar Cookie Tips To Remember

TL;DR tips to remember when you are making these Sugar Cookies:

• Don’t skip the almond extract and cream of tartar, those ingredients make these sugar cookies extra special.
• If you do frost the cookies, turn them over and frost the bottom. It is nice and flat!
• Don’t overcook in the oven. Let them finish on the hot cookie sheet, out of the oven.
• Sprinkle a little sugar on the top of the cookies before baking for a pretty “crinkle” look

• Press the cookie dough down after scooping so it will spread and bake perfectly!
• On a light cookie sheet bake for 10-11 minutes, on a dark cookie sheet bake for 8-9 minutes.
• If you are baking in batches make sure to refrigerate the extra dough while each batch bakes.
• Easily double the recipe by hovering over the serving size and using the +/- slider to change to 48 cookies. It changes all the ingredients for you!

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