These are the perfect soft sugar cookies that keep their shape and don't spread! I've been using this recipe for years and absolutely love it. They are soft, chewy, full of flavor and perfect for decorating. These are some of my favorite Christmas cookies to make! This will become your new go-to sugar cookie recipe.
A few tips for making your cookie baking an easier process:
-chill the excess dough you aren't rolling out so it is nice and cold when you go to use it.
-when you roll out the dough, roll it out on the actual baking parchment or silicon mat that you plan to bake in on. Instead of removing each cookie you cut out and transferring it to a pan, cut the cookies and remove the excess dough from around them, so you don't have to worry about messing up the shape of the cookies when transferring them.
-freeze the pans of cut out dough for 5 minutes before baking, and move them from the freezer straight into the hot oven. Having cold/almost frozen dough helps them keep their shape even better.
-the cookies don't look done after 7 or 8 minutes, but they still bake when they are out of the oven on the pan. Keep that in mind when baking. I never bake them for longer than 9 minutes, and I let them cool on the pan 10 minutes before transferring to a wire rack to cool completely.
*I use vanilla and almond extracts, but if you prefer you can omit the almond extract.
Happy baking my friends!
- 1 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/4 tea. almond extract
- 1/2 tea. vanilla extract
- 1/4 tea. salt
- 1 1/2 tea. baking powder
- 1 T. cornstarch
- 3 cups all-purpose flour