This is the recipe that convinced me to love sugar cookies. It is literally the world’s best sugar cookie recipe. Try this recipe this year!
Let me tell you about the world’s best sugar cookie recipe.
Here’s how I found the world’s best sugar cookie recipe. I’ve never been much of a sugar cookie person, but about five years ago I met a girl named Jana when we lived in Huntington Beach, California. She made the best sugar cookies, and would bring them to any and every event. Everyone was instantly in love with her cookies, because they’re insanely good.
Soft, buttery, melt in your mouth sugar cookies
They’re just the right amount of buttery, not too sweet, soft and thick, and melt in your mouth.
Jana has some insane talent for decorating them, and I dream of being that talented with a piping bag. You can see her talents on her instagram, @janalaurene.
I’ve tried tons of different sugar cookies over my lifetime, and nothing compares to her recipe. And today, she has generously let me share this recipe with you guys!
The trick I use to make store-bought frosting amazing
I’ll also share her frosting recipe, which she uses to make these amazing creations. When I make sugar cookies with my kids, I buy store-bought frosting, but I’ve got a little trick to make storebought frosting amazing — add a little extract flavor!
We did peppermint extract with these ones to make them a little bit Christmas-y, but almond extract is also amazing. Just a few drops is all you need to turn a store-bought frosting into something amazing.
The World’s Best Sugar Cookie Recipe: 5 ingredients
2 cup Butter softened
1 1/2 cup Sugar
2 teaspoons vanilla
4 egg yolks
4 1/2 Cups flour
Instructions:
- Cream Butter and Sugar.
- Add vanilla and egg yolks (be sure not to over mix).
- Add flour.
- Separate the dough into two balls. Put between two sheets of parchment paper and roll out to about 1/4 inch thick. (NOTE: the thickness of the dough is important – don’t roll thinner than 1/4″)
- Put in fridge till dough becomes hard (about 30 min), then remove and cut out shapes.
- When the dough has become soft again repeat until all the dough is gone.
IMPORTANT: cut and bake the cookies when the dough is straight from the fridge. This will allow them to hold their shape while they cook.
Bake the cookies at 350 for about 9-12 min. Each oven is different, so watch them — mine are done at 9 mins. Take them out before the edges start to brown, just when the center of the cookie has set. When cooled frost using royal icing (or store-bought mixed with almond or peppermint extract, yum!)
Royal Icing
Recipe via the Wilton Meringue powder box
4 Cups confectioners sugar
6 tablespoons warm water
I usually half this recipe, but it all depends on how much icing you are planning on making. Also you might need to add more water to get the consistency you want.
The trick is to run a knife through the icing and count 10 seconds, if the frosting has flattened out by then it is perfect for frosting. If it is too thin then it might run off the cookies and if it is too thick and keeps its shape for longer then it wont smooth out.
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photos by Aubrey Stock
If you’re looking for the world’s best sugar cookie recipe, you’ve come to the right place.
This is the recipe that convinced me to love sugar cookies. It is literally the world’s best sugar cookie recipe. Try them this year!
Let me tell you about the world’s best sugar cookie recipe.
Here’s how I found the world’s best sugar cookie recipe. I’ve never been much of a sugar cookie person, but about five years ago I met a girl named Jana when we lived in Huntington Beach, California. She made the best sugar cookies, and would bring them to any and every event. Everyone was instantly in love with her cookies, because they’re insanely good.
Soft, buttery, melt in your mouth sugar cookies
They’re just the right amount of buttery, not too sweet, soft and thick, and melt in your mouth.
Jana has some insane talent for decorating them, and I dream of being that talented with a piping bag. You can see her talents on her instagram, @janalaurene.
I’ve tried tons of different sugar cookies over my lifetime, and nothing compares to her recipe. And today, she has generously let me share this recipe with you guys!
The trick I use to make store-bought frosting amazing
I’ll also share her frosting recipe, which she uses to make these amazing creations. When I make sugar cookies with my kids, I buy store-bought frosting, but I’ve got a little trick to make storebought frosting amazing — add a little extract flavor!
We did peppermint extract with these ones to make them a little bit Christmas-y, but almond extract is also amazing. Just a few drops is all you need to turn a store-bought frosting into something amazing.
The World’s Best Sugar Cookie Recipe: 5 ingredients
2 cup Butter softened
1 1/2 cup Sugar
2 teaspoons vanilla
4 egg yolks
4 1/2 Cups flour
Instructions:
- Cream Butter and Sugar.
- Add vanilla and egg yolks (be sure not to over mix).
- Add flour.
- Separate the dough into two balls. Put between two sheets of parchment paper and roll out to about 1/4 inch thick. (NOTE: the thickness of the dough is important – don’t roll thinner than 1/4″)
- Put in fridge till dough becomes hard (about 30 min), then remove and cut out shapes.
- When the dough has become soft again repeat until all the dough is gone.
IMPORTANT: cut and bake the cookies when the dough is straight from the fridge. This will allow them to hold their shape while they cook.
Bake the cookies at 350 for about 9-12 min. Each oven is different, so watch them — mine are done at 9 mins. Take them out before the edges start to brown, just when the center of the cookie has set. When cooled frost using royal icing (or store-bought mixed with almond or peppermint extract, yum!)
Royal Icing
Recipe via the Wilton Meringue powder box
4 Cups confectioners sugar
6 tablespoons warm water
I usually half this recipe, but it all depends on how much icing you are planning on making. Also you might need to add more water to get the consistency you want.
The trick is to run a knife through the icing and count 10 seconds, if the frosting has flattened out by then it is perfect for frosting. If it is too thin then it might run off the cookies and if it is too thick and keeps its shape for longer then it wont smooth out.
What kind of flour do you use for this recipe (all-purpose, self-rising, etc)? Thanks! Can’t wait to try it out!
Just all-purpose!
Thank you for sharing! I have been looking for a buttery sugar cookie. Cant wait to try them!
If i need these for next friday for a cookie party my daughter is having, think i could make rhe dough tuesday?
Finally! Perfect cookies, thank you!
What QUANTITY DOES this make?
Is this salted or uNsalted butter
About how many does this make.
These were the best sugar cookies. Everyone that tried them said wow these are so soft and so good. Thanks for the recipe.
good article site
I don’t know what to say really what you share is so good and helpful to the community, I feel that it makes our community much more developed, thanks.
Agreed – These are perfect! Thanks for sharing 🙂
We made theSe yesterday and they were deemed some of the best ever eatEn. Tell your Friend thanks for sharing!