No Fail Sugar Cookie for Perfect Results Everytime

4 (79.23%) 26 votes

This no-fail sugar cookie recipe is a family favorite and perfect for those who have had trouble getting a decent sugar cookie. These cookies hold their shape perfectly and do not spread, so they won’t ruin the designs of intricate cookie cutters as they bake.

Image Credit:Sun Crafts

The problem we’ve found with many sugar cookie recipes is that the dough is often too sticky and ends up needing additional flour to roll it out, or that the cookie spreads during the baking process causing thin, overly crunchy cookies or if you’ve used a cookie cutter with intricate designs, the design “melts”.

This is a recipe our family has used for years, it’s a tried and true no-fail perfect sugar cookie recipe, so long as you follow the directions. We do not recommend substituting ingredients, which means, NO you cannot use Margarine or other butter substitutes in place of the real Unsalted butter- or your recipe will not work. Margarine is NOT the same as butter and cannot be used interchangeably with decent results.

Image Credit: Sun Crafts

No Fail Sugar Cookie Recipe

You’ll Need:
2 cups unsalted butter
2 cups granulated white sugar
2 eggs
1 Tbsp vanilla extract or Almond Extract (your choice)
6 cups flour
1/2 tsp. baking powder
1 tsp. salt

  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs and vanilla. Mix well.
  3. Combine the dry ingredients and add a little at a time to butter mixture, mixing at low speed until flour is completely incorporated and the dough forms a ball.
  4. Chill for 1 to 2 hours (or see Hint below)
  5. Preheat Oven to 350 F
  6. Roll to desired thickness and cut into desired shapes.
  7. Bake on cool, ungreased baking sheet, then bake 8 to 10 minutes or until just beginning to turn brown around the edges.
Embossed Christmas Rolling Pin
Get the Rolling Pin Here

Tips-n-Tricks for Rolling Out Dough Without Any Mess

If you’re in a hurry or don’t want flour all over the counter, place the dough between two large sheets of parchment paper or between two silpats, then roll it out to the thickness that you prefer.

Slide the parchment sheet containing the rolled dough onto a cookie sheet and refrigerate. Repeat until all the dough is rolled and chilling. Alternatively, you can create an embossed design using these rolling pins.

Cut with cookie cutters and bake, not need to remove the dough from the parchment paper first!

About Liss 4013 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. Great Tips, thanks.
    Do you put flour or oil on your embossed rolling pin before rolling to keep dough from sticking in the grooves?

    Can you please share tips for using an embossed rolling pin? I just bought 4 of these beauties & I’m a bit intimidated. 😉

  2. I made your recipe exactly and it was dry and crumbled. I still have it what can I do to improve it/ make it softer tomwork with? Thanks😀 Lori

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