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The title really says it all-these are the best sugar cookies ever. They are soft, have the perfect amount of sweetness, and can stand alone if you choose not to frost them. It’s true-I often make these without frosting! My husband is the perfect testimonial for these babies-he is not really into sweet stuff but loves these cookies because they are not overly sweet. He has eaten three in one sitting. Usually when I bake, he will pass or maybe eat one.
I personally love them because they are soft and thick. I’m not a fan of thin sugar cookies and I don’t like them too sweet either.
After testing and baking many recipes, I finally landed on this one. It’s different than my Lemon Sugar Cookies. Those have a nice, light summery flavor to them because of the lemon extract. These cookies use both honey and almond extract as well as a little bit of nutmeg. It’s the perfect combination!!
Have I tempted you enough yet?
Just try them once and I promise you, it will be your new go to cookie recipe.
And the best tools I can recommend for whipping these babies together, or any cookies, are these baking sheets and baking mats. They are my go to items when baking. I have used a lot of baking sheets and these never fail me!
The Best Sugar Cookies Ever!
- 1 cup butter
- 1 1/8 cups sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp almond extract this is a taste thing-add more or less accordingly
- 1/2 Tbsp honey
- 3 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp nutmeg
Cream together butter and sugar until fluffy. Add eggs, milk, almond extract, and honey. Scrap sides of bowl often. Sift dry ingredients together. Mix them in with wet ingredients until well combined. Dough will be soft and sticky. Place dough on well floured surface. Knead in just enough flour to make dough workable (I end up using 3/4 cup more or so). The dough will still be very soft. Knead with a rolling motion to avoid getting cracks in the dough. Gently roll with a rolling pin until dough is about 1/4 inch thick. Cut out desired shapes and place on baking sheet with parchment. Bake at 325 for 10-12 minutes until edges are lightly golden. Makes about 2 dozen.