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.
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.
Cookie Tools We Love
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.
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
- Cream together the butter, oil and sugars. About 2 minutes.
- Add the egg and extracts. Mix 1 minute.
- Stir together the dry ingredients.
- Slowly add dry ingredients to dough.
- Scoop onto parchment lined baking sheets.
- Bake 10 minutes, (8 minutes for dark baking pans).
- Let cookies cool on pan for 10 minutes.
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.
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.
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!
More Cookie Recipes
Mom’s Sugar Cookie Recipe
- Preheat the oven to 350℉, line a cookie sheet with parchment paper or a reusable silpat (baking mat) and set aside.
- In a mixing bowl or a stand mixer with the paddle attachment, cream together the butter, oil, and both sugars. About 2 minutes.½ cup butter, ½ cup vegetable or canola oil, ½ cup powdered sugar, ½ cup white sugar
- Add in the egg and extracts, then mix for another minute.1 large egg, ½ teaspoon vanilla, ½ teaspoon almond extract
- In a separate bowl or on a piece of parchment paper mix together the dry ingredients. TIP: mix the dry ingredients on a piece of parchment paper and then pick up the paper like a funnel to easily get the dry ingredients into the mixing bowl!!2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon kosher salt
- Slowly add the dry ingredients to the cookie dough. Just mix until there isn't visible white flour.
- Scoop the cookie dough onto the prepared cookie sheet. (a cookie scoop makes quick work of this job!)Then press the cookies down with the bottom of a glass or measuring cup, the palm of your hand or a fork.TIP: Place additional cookie dough in the fridge if you are baking in batches.
- Optionally you can sprinkle sugar on top of the cookies (great if you are not frosting the cookies), this will give them a "crinkled" looking top.
- Bake for 10-11 minutes on a light cookie sheet and 8-9 minutes on a dark cookie sheet. They will look underdone, that is ok!
- Remove from the oven and let the cookies finish "baking" on the hot cookie sheet for about 5-10 minutes, then remove to a cooling rack.
- Store the cooled cookies at room temp in an airtight container for up to a week.
- These cookies freeze perfectly for up to 6 months! Place the cooled cookies in a freezer safe baggie. Thaw at room temp.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.