Recipe: World's Best Sugar Cookies


These sugar cookies are the perfect vehicle for royal icing, fun designs, kooky shapes and all around adorable-ness. Oh. And they are DEEEELICIOUS!


  • 2.5 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1 cup Granulated Sugar
  • 3/4 cup Butter, Room Temperature
  • 2 Eggs Room Temperature
  • 1 tbsp Vanilla Bean Paste (or other flavouring!)
Dry Ingredient Time

Step 1

Dry Ingredient Time

In a large mixing bowl combine the flour, salt, baking powder and sugar and mix until combined.


Step 2

Wet Ingredients!

Using a hand or stand mixer, start to add your wet ingredients. First add the butter in small bits until it's combined and your mixture looks like sand. The butter must be at room temp! Cream together for 1 minute. Add in your eggs, one at a time. Next your flavouring. Mix together for only 2-3 minutes or until the flour begins to pull away from the sides. If it doesn't don't fret! It will set in the fridge.


Step 3

Chill Out Guys!

Scrape the dough out of your bowl and wrap it in plastic wrap. Allow it to chill for 1-2 hours or over night before baking.

Let's get ready to CRUMBBBLEE..

Step 4

Let's Get Ready To Crumbbblee..

Once your dough is chilled it will be ready to work with. To help with this process make sure all your tools are handy before you start to roll your dough. Preheat your oven to 400 degrees F, get your rolling pin, extra flour for rolling, and cookie cutters. It's also helpful to have your baking sheets all ready to go, lined with parchment.


Step 5

Roll Out!

Flour your surface (or roll out onto a silicone mat) and roll out your dough until 1/4 inch thick. Cut out your shapes as close together as possible. Flour your cutters too, if they are tricky! Re-roll your dough as FEW times as possible. Once it's handled too much it can become tough and the scraps will begin to 'break' so to speak and become difficult to work with. Cutting shapes close together helps you maximize the dough.


Step 6

Bake It Off, Bake It Off!

Bake each batch of cookies for between 6-8 minutes. Absolutely do NOT over bake. In fact the cookies should not appear browned on the bottom. They may not look ready but once the top of the cookies are no longer shiny and poof up a tiny bit, they are good to go. Let them cool on the pan for only a few minutes until they become easier to move and slide them onto a cooling rack. Pro tip: Aluminum baking pans prevent burned bottoms!

Hungry for more? Try one of these!