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    Home ยป Recipes ยป Cookies

    Easy Sugar Cookie Recipe (With Icing!)

    Updated: Dec 1, 2021 โ€ข Published: Dec 1, 2021 by Sam Merritt โ€ข 3,070 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of easy sugar cookies, top image close up of cut-out cookies decorated on white plate, bottom image same as top further away

    Introducing the actual best sugar cookie recipe! My recipe makes simple, versatile vanilla sugar cookies; the dough is easy to roll and to work with and doesn’t spread when baking, so your cookies will always have sharp, defined edges! You can decorate these cookies with sanding sugar, or you can use my recipe below for a simple (and tasty!) pipe-able sugar cookie icing (one that’s not royal icing!).

    Plate of Christmas sugar cookies shaped and decorated as stars, candy canes, snowflakes and christmas trees

    The Best Sugar Cookie Recipe

    If you’re looking for perfect cut-out Christmas sugar cookies, ones that hold their shape and don’t spread in the oven, come together easily with no strange ingredients, and that actually taste incredible, too, I’ve got you covered this year.

    If you want a foolproof (and I do literally mean foolproof) easy sugar cookie icing that isn’t royal icing, one that dries firm but not break-your-teeth hard, well I’ve got you covered there too.

    I’m adding this flawless sugar cookie recipe to my Christmas cookie tray alongside the gingerbread men, meringues, and hot chocolate bombs (am I the only one including these on my cookie list this year?) and would like to gently suggest you consider doing the same, I don’t think you (or your guests or gift recipients!) will regret it.

    iced christmas sugar cookies on metal cooling rack, including snowflakes, christmas trees, candy canes, and stars

    Why You’ll Love This Easy Sugar Cookie Recipe:

    • My recipe yields cookies that absolutely do not spread in the oven, so you have perfectly defined shapes and clear cookie-cutter edges.
    • These sugar cookies have a soft interior texture with a classic, buttery flavor (and instructions for adding other flavors, if desired).
    • Recipe includes instructions to easily customize the cookies depending on whether you prefer thicker and softer or thinner and crispier sugar cookies.
    • Includes a simple, shiny, and absolutely foolproof (you seriously can’t mess this up!) sugar cookie icing that you are going to love. While royal icing certainly has its place (and I even have a fantastic royal icing recipe, if you’re searching or would like to use that here) I generally prefer this oh-so-easy frosting instead.

    What You Need

    collage of two photos showing sugar cookie ingredients on the left and icing ingredients on the right
    Ingredients for cookies (left) and easy sugar cookie frosting (right)

    Sugar Cookies Ingredients

    • Butter. I recommend using unsalted butter so that we can best control the flavor. For best results, note that the butter should be softened, but not so soft that it’s melting/oily.
    • Sugar. Use granulated sugar, it gives my sugar cookie recipe that classic Christmas cookie flavor you know and love and helps keep them from spreading.
    • Egg. A single egg helps the dough bind together.
    • Vanilla extract. You can really flavor these cookies with whatever extract you like best (almond and lemon are popular choices), but typically I always include at least a splash of vanilla, even when using other flavors, as it gives the sugar cookies a beautiful depth of flavor. (If you have homemade vanilla extract, now is a great time to use it!).
    • Flour. I have only tested and only recommend this sugar cookie recipe with all-purpose flour (often simply referred to as “plain” flour outside of the US).
    • Baking powder. My recipe uses just a small amount of baking powder, which helps give the cookies the perfect soft interior texture and crisp edge.
    • Salt. I mentioned above that unsalted butter is best, but if you only have salted on hand simply reduce the salt in the recipe to ยผ teaspoon.

    Sugar Cookie Icing Ingredients

    • Powdered sugar. Also known as confectioners sugar or icing sugar. For best results (especially if you’ll be piping the icing), sift it to remove any lumps before using.
    • Milk. I use whole milk, but any variety (low-fat, skim, or even non-dairy milk like almond) will work instead. Just note that if you are using a lower-fat milk you may need less than the recipe calls for, as it is thinner.
    • Vanilla extract. If you want pure white icing I recommend using a clear vanilla extract.
    • Light corn syrup. Not to be confused with high fructose corn syrup, this ingredient gives my sugar cookie frosting a glossy, shiny finish and helps it to to set firmly. If you must leave it out, I’ve included notes in the recipe on how to do so, but for best results I recommend using it. Dark corn syrup could work but will add a muddy color and additional flavor to your icing. Outside of the US, you may be able to find glucose syrup, which should work instead.
    • Food Coloring. Of course this is optional, but for festively decorated Christmas sugar cookies, you’ll probably want to add a bit of color. I love and use gel food coloring for best results (and linked to the kind I use in the recipe). Liquid or powder food coloring will work, but may not be as vibrant.

    As always, this is just an overview of the ingredients used here and why they were chosen. For the full sugar cookie recipe with amounts and detailed instructions, please scroll down to the printable recipe.

    SAM’S TIP: Don’t have time to decorate? Skip the sugar cookie frosting and just sprinkle colorful sanding sugar over the cookies before baking!

    Sugar cookie recipe dough being cut into festive shapes with cookie cutter

    Tips for Making the Best Sugar Cookies

    • When cutting out your sugar cookies, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. Re-roll any scraps so that you use all of your dough. Keep in mind that with each re-roll you’re adding more flour into the dough, so you want to get as much as possible out of that first roll.
    • Bake cookies that are about the same size on the same baking sheet. Otherwise the small ones will burn and the large ones won’t finish baking.
    • For thinner, crispy sugar cookies: Roll cookie dough thinner (about โ…›″) and look for the edges of the cookies to be beginning to turn golden brown to know that they are done.
    • For thicker, soft sugar cookies:  Roll dough to about ยผ″, and watch for cookies to be just beginning to turn lightly golden around the edges. Let them cool completely on the cookie rack as they may break if you try to move them while they’re still warm.
    • When making the sugar cookie icing: It’s hard to mess this one up, because if you make it too thin, just add more powdered sugar. If it’s too thick, just add more milk! Look for a consistency where the icing that drizzles off of the whisk holds its shape for several seconds before dissolving back into the icing bowl.
    plate of festively iced and decorated sugar cookies next to cooling rack of similar cookies

    Frequently Asked Questions

    How do you make sugar cookies more flavorful?

    Sugar cookies should always have a distinctly buttery, sugary and (usually) vanilla flavor, but in order to maintain their clean-cut shape they are never quite as rich as drop cookies. Much of their flavor comes from the sweet sugar cookie icing. While my sugar cookie recipe is already flavorful, to make them even more so, you can add different extracts or emulsions to the dough or top the icing off with sanding sugar or decorative candies.

    Can I make this sugar cookie icing in advance?

    Yes, my easy sugar cookie icing may be colored (if desired) and stored in an airtight container at room temperature or in the refrigerator for up to a week before using. To help keep the top from crusting, always place a piece of plastic wrap directly against the surface of the sugar cookie frosting when storing (or keep in a plastic bag and twist to keep the air from reaching the icing). Most likely you will need to stir (or if you stored it in piping bags, massage it) before using.

    Why is my sugar cookie dough crumbly?

    This is often a result of accidentally mis-measuring an ingredient or over-measuring the flour. Please see my post on how to measure flour properly, and remember to never scoop the flour directly into the measuring cup (for best results, use a scale!).
    Add your flour gradually. Adding it all at once can make it difficult for the dough to properly absorb the dry ingredients, resulting in a crumbly, difficult dough. Make sure that your sugar cookie dough is thoroughly combined; if it still seems crumbly after you’ve added all the flour, just keep mixing with an electric mixer (or stand mixer) until dough is clinging together and no flour remains.

    Why is my dough too soft/sticky?

    This is most often a result of accidentally mis-measuring or substituting an ingredient, using butter that is much too soft (it should never be melting/oily and should not be warmed in the microwave), or not chilling the dough for long enough. Dough that is still slightly sticky after chilling can often be salvaged by chilling longer or by generously dusting your countertop and the dough with additional flour.

    christmas themed sugar cookies on cooling rack and white plate

    Hopefully you love this easy sugar cookie recipe as much as I do, and don’t forget to check out the how-to video in the recipe card!

    Enjoy!

    plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes

    Easy Sugar Cookies & Sugar Cookie Frosting

    My easy sugar cookie recipe yields tasty cookies that don't spread! I also include instructions for a pretty and foolproof sugar cookie frosting. Recipe may be doubled!
    4.96 from 1719 votes
    Print Pin Rate
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    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour
    Cook Time: 10 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 40 sugar cookies (based off 3″/7.6cm cookie cutters)
    Calories: 130kcal
    Author: Sam Merritt

    Ingredients

    Sugar Cookies

    • 1 cup (226 g) unsalted butter softened
    • 1 cup (200 g) granulated sugar
    • 1 ½ teaspoons vanilla extract (see note)
    • 1 large egg
    • 2 ½ cups (315 g) all-purpose flour (Plain flour)
    • ¾ teaspoon baking powder
    • ¾ teaspoon table salt

    Sugar Cookie Frosting

    • 3 cups (375 g) powdered sugar, sifted (weigh before sifting)
    • 3-4 Tablespoons milk (I use whole milk, but any kind will work)
    • 2 Tablespoons light corn syrup (see note)
    • ½ teaspoon vanilla extract
    • Gel food coloring optional
    • Additional candies and sprinkles for decorating optional

    Recommended Equipment

    • Kitchen Scale (recommended but not required)
    • Gel food coloring (these are the ones I use to color my sugar cookie icing)
    • Mixing bowls
    • Baking sheet

    Instructions

    Sugar Cookies

    • Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
      1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar
    • Add egg and vanilla extract and beat until completely combined.
      1 ½ teaspoons vanilla extract, 1 large egg
    • In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
      2 ½ cups (315 g) all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon table salt
    • Gradually stir dry ingredients into wet until dough is smooth and completely combined.
    • Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
    • Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.
    • Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper (alternatively bake cookies directly on an ungreased baking sheet). Set aside.
    • Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to โ…›" (for thinner, crispier cookies) or ยผ" (for thicker, softer cookies). Add additional flour as needed both on top of and beneath the dough so that it doesn't stick.
      Note: if dough is cracking as you roll it, let it sit at room temperature for 10-15 minutes to soften before attempting again.
    • Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet, spacing at least 1" apart. If you are not intending to decorate your cookies with icing, you can decorate them with sanding sugar at this point before you bake them. 
    • Bake on 350F (175C) for 8-10 minutes (this is for cookies that are approximately 3" [7.6cm]; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown.
    • Allow cookies to cool completely on cookie sheet before decorating.

    Easy Sugar Cookie Icing

    • Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
      3 cups (375 g) powdered sugar, sifted, 3-4 Tablespoons milk, 2 Tablespoons light corn syrup, ½ teaspoon vanilla extract
    • If coloring the frosting, divide into bowls and color as desired at this point.
      Gel food coloring
    • Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).  
    • Pipe frosting on cookies and decorate with decorative candies, if desired.
      Additional candies and sprinkles for decorating
    • Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).

    Notes

    Flavoring and extracts

    You may also reduce the vanilla extract to ยพ teaspoon and add ยผ-1/2 teaspoons of either almond or lemon extract (or just about any other extract you’d like!).

    Corn Syrup

    I highly recommend using light corn syrup for the firmest, glossiest finish on your sugar cookies. However, if you must omit it, you may, but note that the frosting will not dry quite as hard and you will likely need to add more milk to get the icing to the proper consistency. Glucose syrup may be substituted, but outside of that I am not sure of a substitute that would give the same effect.

    Making Frosting in Advance

    To make icing in advance, store in an airtight container with a piece of plastic wrap pressed directly against the surface of the icing. It will keep for several days and may be stored either at room temperature or in the refrigerator. Icing will need to be stirred again before using. It may be colored with food coloring before or after storing.

    Storing

    Keep uneaten cookies sealed in an airtight container at room temperature for up to ten days. Cookies may also be frozen for several months.

    Nutrition

    Serving: 1cookie (approximate, this will vary depending on size of your cookie cutters) | Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 151IU | Calcium: 8mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Classic Christmas Cookies to Try:

    • White plate of decorated gingerbread men surrounded by Christmas lights and evergreen
      Gingerbread Men Cookies
    • Thumbrint cookies with raspberry filling on plate
      Thumbprint Cookies
    • Royal icing on sugar cookies
      Easy Royal Icing Recipe
    • pile of whipped shortbread cookies with sprinkles on gold cooling rack
      Whipped Shortbread Cookies

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Emily

      September 06, 2019 at 8:56 pm

      Hello! Two questions.
      1. Do you recommend putting the cookies in the fridge to help the icing settle faster? Or will that mess it up?
      2. Do you recommend waiting for the cookies to cool down completely before starting to ice then to help with settling? Or does it not really matter?

      Thank you!

      Reply
      • Sam

        September 07, 2019 at 11:16 am

        Hi Emily! I have never put them in the fridge but that would probably help speed up the setting process. Yes, definitely let the cookies cool completely before icing. I hope you love the sugar cookies!

        Reply
    2. Desiree

      August 28, 2019 at 4:33 pm

      Do these cookies hold their shape well when baking? I have a roller skate cutter and donโ€™t want them to just look like blobs ๐Ÿคฃ

      Reply
      • Sugar Spun Run

        August 29, 2019 at 3:49 pm

        Hello, Desiree! Yes, these sugar cookies hold their shape. I hope that your roller skate cookies turn out beautifully. If you post a picture on Instagram please tag me (#sugarspunrun), I’d love to see the finished product! ๐Ÿ™‚

        Reply
    3. Lucรญa

      August 28, 2019 at 3:41 pm

      Hi sam! I was if you could put the dough in the freezer and if so how long should I keep it in there? Thanks

      Reply
      • Sugar Spun Run

        August 29, 2019 at 11:19 am

        Hello, Lucรญa! Yes, you can freeze the Sugar Cookie Dough. I recommend storing the dough in a plastic freezer bag or airtight container. The dough should be good up to 3 months. Enjoy! ๐Ÿ™‚

        Reply
    4. Emma

      August 27, 2019 at 6:34 am

      Made the cookies for the first time! Yummy and super easy!!

      Reply
      • Sugar Spun Run

        August 27, 2019 at 7:05 am

        I am so glad that you enjoyed the sugar cookies, Emma! ๐Ÿ™‚ Thank you for your comment.

        Reply
    5. Sarah

      August 24, 2019 at 7:03 am

      Can you freeze the cookies and ice at a later date?

      Reply
      • Sam

        August 24, 2019 at 10:08 pm

        Absolutely! I hope you enjoy, Sarah!

        Reply
    6. Fatema

      August 15, 2019 at 6:08 pm

      Hi
      What is corn syrup?

      Reply
      • Sam

        August 15, 2019 at 9:10 pm

        I can usually find it in my grocery store near the maple syrup. ๐Ÿ™‚

        Reply
    7. Pizza

      August 12, 2019 at 4:48 pm

      5 stars
      Hi can I use cake frosting with a ziplock bag for the cookies?

      Reply
      • Sam

        August 13, 2019 at 12:29 pm

        You can use cake frosting on your cookies. It won’t set up as well, and probably won’t be nearly as easy to decorate. ๐Ÿ™‚

        Reply
    8. Chasity

      August 10, 2019 at 11:07 pm

      Hello i just recently tried this recipe and everything turned out perfectly. My only question is, how can I safely transport my cookies? I noticed a few smudged right away after being stacked in a container and i had them out to harden for hours prior (separately) . I just need them to not mess up on my way to the event.

      Reply
      • Sam

        August 11, 2019 at 7:14 pm

        Hi Chasity! It can take quite a while for the frosting to fully set up. Once you believe it has, the best way to ensure they don’t get messed up is to lay them flat and put a piece of wax paper in between each layer. The frosting should set up and be firm enough to stack without smudging or sticking to each other. ๐Ÿ™‚

        Reply
    9. Vanitha

      August 05, 2019 at 10:54 am

      3 stars
      Tried the recipe using the metric amounts, and the dough was very sticky. When rolling out, and cutting, it was falling apart despite as Not sure where I went wrong. Three stars because the cookies taste good. Just need advice on where I can improve regarding dough texture.

      Reply
      • Sam

        August 16, 2019 at 10:04 pm

        Hi Vanitha! If your sugar cookie dough is too sticky you can add a little more flour. The dough may also be too warm and may need more time to chill. Cookie dough can be tough to work with in the summer time just due to the heat. ๐Ÿ™‚

        Reply
    10. Casey

      July 30, 2019 at 9:56 pm

      Hi!
      I am new to trying to frost my cookies like you do and I want to make sure I am doing it right with the right materials. Do I need to have the gel food coloring or will the liquid work okay? Also, I am going to try to write on my cookies…do you have any tips or what will be the best piping tools to use?
      Thanks, any help would be appreciated.

      Reply
      • Sam

        July 31, 2019 at 9:33 am

        Hi Casey! You can use regular food coloring, but the colors won’t be quite as vibrant. If you are going to write on the cookies, you can use a really small piping tip, or cut a very small hole in the corner of the piping bag. I hope this helps, and have fun! ๐Ÿ™‚

        Reply
    11. Sally Guerra

      July 22, 2019 at 5:04 pm

      Hi Sam, could i substitute the butter for vegetable shortening (Crisco)?

      Reply
      • Sam

        July 25, 2019 at 2:21 pm

        Hi Sally! I haven’t tried it. I think they will still turn out, but they probably won’t taste as good. ๐Ÿ™‚

        Reply
    12. ๐Ÿฆ„๐Ÿฆ„๐Ÿฆ„

      July 04, 2019 at 6:23 pm

      4 stars
      These cookies were great! I made them into star shapes and colored them red and blue for Independence Day. The only reason I didnโ€™t give for stars is because icing was very difficult.

      Reply
      • Sam

        July 05, 2019 at 4:56 pm

        Glad you enjoyed! What was difficult about the icing, maybe I can help troubleshoot.

        Reply
    13. Ivette

      July 04, 2019 at 9:59 am

      Hi Sam, Can I use skim milk to make my sugar cookie frosting?

      Reply
      • Sam

        July 04, 2019 at 11:09 am

        Hi Ivette! That would be fine, start with using a bit less than the recipe calls for, though, as skim milk is thinner. Enjoy! ๐Ÿ™‚

        Reply
    14. Jamie

      June 11, 2019 at 9:13 pm

      5 stars
      I absolutely love this recipe!!! I make these cookies and icing all the time. Can you make the icing ahead of time?? If so how do you store it?

      Reply
      • Sam

        June 12, 2019 at 3:03 pm

        Hi Jamie! Unfortunately, I don’t really recommend making the frosting in advance because it will start to harden and won’t be pipable any longer. ๐Ÿ™

        Reply
      • Monica

        July 14, 2019 at 1:37 pm

        When I made the dough, it wasnโ€™t really sticky and kind of crumby. Do you know if there mightโ€™ve been something I missed?

        Reply
        • Autumn Nguyen

          August 22, 2019 at 1:51 pm

          Mine too!! I added an extra egg, kinda helped

    15. Aggie

      June 08, 2019 at 8:13 am

      Perfect! Thank you! Gonna make them soon ๐Ÿ™‚

      Reply
      • Sam

        June 08, 2019 at 3:54 pm

        Enjoy! ๐Ÿ™‚

        Reply
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