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Foolproof Sugar Cookie Recipe Recipe
by Annette Vlahos

Foolproof Sugar Cookie Recipe

This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough. And I get my sprinkles from They have a variety of colors for every holiday.

Rating: 4.8/5
Avg. 4.8/5 3 votes
Prep time: United States American
Cook time: Servings: 1


  • 6 cups of flour
  • 3 tsp. baking powder
  • 2 cups sweetened unsalted butter
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. salt
  • Sprinkles


  1. Cream butter and sugar until light and fluffy. Add eggs and vanilla and almond extracts. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together (nothing is left on the sides of the bowl).
  2. Rolling out the dough without the mess of flour: Take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out the dough between sheets of paper until you have used it all. Chill for at least 30 minutes.
  3. Preheat oven to 350 degrees. Remove one side of parchment paper and use a cookie cutter of choice and press down firmly. Use a spatula to lift the cookie onto the cookie sheet. Sprinkle the cookies with color sprinkles. I like to cover the entire cookie with sprinkles! Bake 8 to 10 minutes. This recipe can make up to 5 dozen 3" cookies.