sugar cookies
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How To Make The Best Sugar Cookies Ever

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Today it’s all about how to make the best sugar cookies ever. If I’m on a health kick I use freshly ground whole wheat flour otherwise it’s white bread flour. Whole flour and white bread flour varieties taste the same to me as long as the wheat is hard white wheat, not red. I love to make sugar cookies that do not need to be rolled out and cut. The reason I love this recipe is that I can use my purple (1/8 cup) cookie scoop and it makes the perfect size sugar cookie. I like thick sugar cookies because then they are soft, chewy, and moist.

I use my tart pusher to put a dent in these cookies as you would in thick molasses cookies or peanut butter cookies for the chocolate kisses candy to insert. You scoop the dough and make a ball, and then use the tart pusher or anything that you have in your house. The bottom of a small spice jar would work great as well. This soft sugar cookie recipe is an all-time favorite of the family. I love to make sugar cookies that don’t need to be rolled out and cut into shapes. I have a printable for you below for the cream cheese frosting as well. You can never have too many kitchen gadgets, right? Norpro 3253 Tart Tamper, Brown

I love to use the purple size cookie scoop because it makes the cookie not too big or too small. Just right! These cookies are a fun family activity to see how everyone can “smash” their ball of dough. Here’s a cookie scooper similar to the one I use all the time: OXO Good Grips Small Cookie Scoop

sugar cookies

I frosted them with my cream cheese frosting. I know I should branch out with a different frosting, but it’s still my favorite one.

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The Best Sugar Cookies

5 from 1 vote
Soft Sugar Cookies
Soft Sugar Cookies by Food Storage Moms
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
  • 1 cup softened butter (no substitute)
  • 3/4 cup oil (I use vegetable oil)
  • 2 cups sugar
  • 2 tablespoons water
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon sea salt
  • 2 teaspoons vanilla
  • 5 cups white bread flour
  1. Preheat oven to 350 degrees
  2. Cream all the ingredients together except the flour. Slowly add the flour until blended with heavy duty mixer.
  3. Use a cookie scoop (I used the purple-1/8 cup scoop) and place each scoop about two inches apart on greased cookie sheet. Parchment paper or Silpat mat works great too. Next, push the center of the cookies as illustrated above with a small glass bottom or tart pusher but not all the way through. I bake my cookies for 8-10 minutes. (please note *whole wheat takes longer to bake-9-10 minutes).

Recipe Notes

Cream Cheese Frosting: Frosts one bundt cake or 3-4 dozen cookies or 3 dozen cupcakes. Ingredients: 1/2 cup butter softened 1-eight ounce cream cheese (softened) 3 to 3-1/2 cups powdered sugar 1-2 teaspoons vanilla Instructions: Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.

My favorite things:

Norpro 3253 Tart Tamper, Brown

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

OXO Good Grips Silicone Cookie Spatula

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

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  1. Thanks for the recipes, they sound so good. Want to thank you for the printable link!!! It’s so neat to use & it saves me so much ink & paper. You are awesome!!!

    1. Hi girlfriend! I am redoing all of my previous recipes because I want all of them to be printable. I’m so glad it helps you save ink! I use to pay for a recipe deal so my recipes could be printable and after four years I had three companies go out of business! So I am slowing making my OWN printables! Love you and hope you and your hubby are doing well! Hugs! Linda

  2. Going to try these without frosting and just dipped in cinnamon sugar. LOOOVE sugar cookies, but trying so hard to watch the weight…Hahaha.

  3. Theses look yummy! And I’m with you, do not like rolling, cutting part so these are perfect.
    On another note I have to tell you I have started to make my hard boiled eggs in the oven. Love it! So easy and they turn out just great. Thank you so much for that helpful tip.
    Take care.

    1. Hi Rita, oh I’m glad your “baking” you hard-boiled eggs. It sure beats standing over the stove with a pot of boiling water. The bonus, is they peel so easily! This is my favorite sugar cookie recipe. A neighbor brought over four chocolate chips cookies last night, I must say, I HAVE to get her recipe!!! They were thick, soft, and moist! I’ll share that recipe is I get it! I’m a cookie lover!! Linda

  4. 5 stars
    I am brand new to your newsletter and I am thrilled to find it!!
    I saw your video on making bread with your Bosch Mixer – I love mine but I have spent the last hour looking for your bread recipe you mentioned in the video.
    Also, I just read the comments for hard boiled eggs in the oven – HOW?
    Thank you so much for all this wonderful information!! My printer has been very busy this morning.

  5. Thank you so much, you have inspired me to bake bread again. I need to get fresh yeast, mine is several years old, so will not attempt bread with old ingredients.
    Thank you again… Kathie

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