If you’ve been on the hunt for the Best Sugar Cookie Recipe ever, then fret no more, I’ve got you covered today. These cookies are crunchy on the outside with a soft, fluffy inside. Seriously, the perfect cookie with a touch of whole grains, too!
Are you a cut-out cookie fan?
Truth be told, both Mr. CEO and I are!
While I’m more of a heavy on the frosting sort of gal, he’s more the plain Jane. Perhaps that’s why we fit so well together!
This recipe was born in 2018 when we realized we in fact had never actually made sugar cookies together! We hope this recipe brings you as much as it did for us created it!
What You Need to Make this Recipe
For the Cookies
For the Frosting
How to make this recipe
For the Cookies
(1 + 2) In a stand mixer fitted with the paddle attachment, cream the butter with the sugar and vanilla.
(3) Add in the egg, then continue to mix.
(4) Combine flours in a separate bowl with the baking soda, powder and salt.
(5 + 6) Add the flours to the sugar mixture, then mix until uniformly combined. Use a spatula to scrape down the sides of the bowl and mix again.
While dough is chilling, preheat the oven and jump down to make the frosting!
(7) Once chilled slightly, form dough into 4 equal balls and preheat the oven.
(8) Roll each out one at a time using a rolling pin (or press with your hands) on a generously floured surface. Use your cookie cutters to cut out shapes!
(9) Place the cut cookies on a baking sheet lined with parchment paper, then bake for 8 to 9 minutes!
When baking completes, let them cool for about 10 minutes on the baking sheet before frosting!
For the Frosting
(1) Add the powdered sugar, salt, cream cheese, and vanilla to a stand mixer fitted with the whisk attachment.
(2) Whisk together, then scrape down the sides with a spatula.
(3) And whisk one more time!
Then you’ve got the perfect cream cheese frosting! This yields about a cup which is the perfect amount IMHO!
Not so much where you’re drenching those cookies, but just enough to get the toppings to stick!
Here are a few things to keep in mind when making this recipe!
- The dough is a bit coarse and sticky when you first finish mixing. Setting it in the fridge will allow for an easier time rolling it out.
- Use a good amount of flour to prevent the dough from sticking when you roll it out.
- Do not roll to thin! These cookies should be thick!
And a few swaps to consider:
- For a more traditional sugar cookie:
- Use all purpose flour instead of mixing with whole wheat.
- Use regular unsalted butter sticks.
- For some fun flare to your cookie:
- Get creative with your toppings! Use what you have on hand and crunch up pretzels or dried fruit to create a natural dye!
As you can see, my toddler had a blast with these!
Other Holiday Favorites You May Enjoy
- Chocolate Walnut Rugalach
- Gingerbread Cookies – Gluten Free
- Vegan Snowball Cookies
- White Chocolate Chestnut
Best Sugar Cookie Recipe
For the Sugar Cookies
- 1 cup avocado oil butter (2 sticks) softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting
- 3 ounces light cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- holiday sprinkles
- To a stand mixer fitted with a paddle attachment, add softened butter, powdered sugar, softened butter, and vanilla. Set speed at 2, and mix together, scraping down the sides of the stand mixer as you go. Once combined, add in the egg and continue to mix. Set aside.
- In a separate bowl, combine flours, salt, baking soda, and baking powder.
- Add the dry mixture into the wet stand mixture, mixing on low speed until all combined.
- Transfer the dough into a bowl, cover with plastic wrap and place in the freezer for 15 minutes, or the refrigerator for an hour (but no longer than 24 hours.)
- While dough is firming up, clean stand mixer and use the whisk attachment to make the frosting. Add the cream cheese, powdered sugar, vanilla, and salt to the mixer bowl. Mix on low until combined. Frosting should be thick, but spreadable. Add an extra splash of milk if necessary. Place in refrigerator until ready to frost cookies.
- Remove dough from freezer and preheat oven to 375 degrees F. On a flat cutting board or marble countertop, sprinkle flour to coat and create a nonstick surface. Portion the dough into 4 portions and gently press one dough ball at a time onto the surface in the flour. Use a rolling pin to create an even sheet of dough, and if necessary, flip. Do not roll to thin, these cookies are best thick!
- Using your favorite cut-outs, press into dough. Continue until 6 to 8 cookies are formed per ball. Recipe yields between 24 to 32 depending on how thin (or thick) you keep the dough!
- Use a spatula to pick up cut-out cookie dough and place on a baking sheet sprayed with cooking spray or lined with parchment paper.
- Place sheets in oven and bake for 8 to 9 minutes, edges should be lightly browned but tops should still be soft to touch.
- Remove and let cool on baking sheet for 10 minutes. Frost and enjoy!
- Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.
- Sub avocado oil butter for your butter sticks you have on hand.
- Or, sub for equal portion light cream cheese for a fun, light twist!