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!).
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.
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
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 ¼ 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!
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 ⅛″) 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 ¼″, 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.
Frequently Asked Questions
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.
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.
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.
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.
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!
Easy Sugar Cookies & Sugar Cookie Frosting
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
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 ⅛" (for thinner, crispier cookies) or ¼" (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 ¾ teaspoon and add ¼-1/2 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
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.
Karli
Hello! Great recipe. Does it matter what percentage of milk I use for the frosting? I buy 1% but need to know if I should get something else for this recipe.
Thanks!
Sam
Hi Karli! I use whole milk, but 1% will also work. You may need a tad less milk since it’s a bit thinner, but the icing should be totally fine. Enjoy! 🙂
Zarana
Can I use the icing the next day if it stays in a bowl in the fridge? Will it become the right consistency once it gets back to room temperature or do I need to add milk to it?
Sugar Spun Run
Hi, Zarana! This icing hardens rather quickly so I usually recommend that you use it when ready to decorate the cookies. You can try placing it in the fridge overnight, but not positive it will keep. Let me know how it turns out. 🙂
Linda
Hi! Can this dough be made ahead of time and frozen? If so, should it be wrapped in plastic and placed in a freezer bag, or rolled out, cut into cookies and then placed in freezer??
Sugar Spun Run
Hi, Linda! Yes, it can! I recommend wrapping the dough in plastic wrap and storing it in a freezer bag or airtight container. It will last up to 3 months frozen. 🙂
Danielle
Cookies were delish! My only issue was the dough kept cracking when we were rolling it out, was basically had to re work it with our hands up warm it up even more. I guess I’m wondering if I really needed to refrigerate it then?
Cora friebel
I was wondering if i could use regular butter instead of unsalted butter?
Sugar Spun Run
Hi, Cora! You can. If you do, you will want to omit the 3/4 teaspoon salt listed on the ingredient list. I hope you enjoy the sugar cookies! 🙂
Marilyn
Could I use baking soda in stead of baking powder
Sam
Unfortunately that wouldn’t work, sorry Marilyn!
Stacy Lignell
I just made a double batch with regular butter and I omitted the salt. I havent baked cookies yet but I tasted the dough..A few times… Delicious!!
Sugar Spun Run
I can’t wait to hear how you like them after they have been baked, Stacy! 🙂
Emily Ramos
My cookies turned out amazing. Wish I could post pictures but Thank you so much. I also tried the butter cookies but the dough was to hard for me because my house was cool.
Sugar Spun Run
I am so glad that you enjoyed the sugar cookies, Emily! I am sorry to hear that the butter cookies weren’t as successful. I appreciate you trying my recipes and for taking a moment to comment. 🙂
Lydia
can you roll this recipe into balls and roll in sugar and flatten with glass
Sugar Spun Run
Hi, Lydia! Yes, that will be fine! I hope that you enjoy the sugar cookies. 🙂
Denise Churchman
I’m about to make my first ever sugar cookies ,and I’m 55yrs old… This is an easy,comprehendible recipe to follow. Thank you for sharing.
Sugar Spun Run
I am so glad that you find the recipe easy to follow, Denise! Let me know how your sugar cookies turn out. Happy Baking. 🙂
Kat
Hi!
I’m making these for a work party and wanted to have friends over to help decorate them. I’m not sure how much time we’ll have so I don’t know if I want to bake them and ice in the same night. Would it be possible to bake them tonight (Monday), and then keep the bakes cookies in the fridge until Wednesday, and ice them on Wednesday night?
Sam
Hi Kat! The cookies will be perfectly fine for at least a week. I would recommend baking them, letting them cool, and then storing in an air tight container at room temperature. They don’t have to be refrigerated. Enjoy! 🙂
Lana
Can you make the frosting ahead of time, like 1-2 days before? How would you recommend storing it if so? Wanting to use your recipe with my middle school students, but we only have 45 minute class periods so we have to split it up into multiple days!
Sam
Hi Lana! I’m not sure if it would hold for 2 days. Your best bet for storing it would be to place a piece of plastic wrap directly onto the frosting. You made need to add a little bit of milk to thin it out when you uncover it. Good luck! 🙂
LT
I can’t wait to try these! Do you know if a double batch would fit in an artisan kitchenaid? The qty says 40 cookies, what size cutter is that based on?
Sugar Spun Run
Hi, Lindsay! I am not sure if a double batch will fit into the artisan KitchenAid mixer bowl or not. It might be tight. I typically use a 3″ cookie cutter. I hope that you enjoy the sugar cookies. Let me know how they turn out. 🙂
Emily Ramos
I have the small kitchenaid classic and doubling the batch fit well
Sugar Spun Run
Thanks so much, Emily for chiming in! 🙂
Cheyenne
Can you use almond milk or oat milk instead of cows milk?
Sugar Spun Run
Hi, Cheyenne! I have not tried it, so I am certain how it will do. If you do try it, let me know how it works out. 🙂
Carolyn
Thank you so much for the recipe! I plan on making this weekend. How long will the dough stay at peak freshness once put in the refrigerator wrapped in plastic? If I bake 6 days or so later will they still be good?
Sugar Spun Run
Hi, Carolyn! The dough will last up to 3 days before needing to be baked. 🙂
Emily
I have pretty much no experience when it comes to icing cookies. What is the best way to get the icing on the cookie? And how can I decorate a cookie, using more than one color icing, without it looking a mess?
Sugar Spun Run
Hi, Emily! There are several youtube videos on decorating cookies that you can look up online that will give you lots of tips. I am not the best decorator myself but I typically use piping bags and a tip to pipe the icing onto my cookies. Others have used small knives and spread the icing on. It takes practice and patience, but I am sure whatever you create will be beautiful. 🙂
Bri
Hi Emily. You need to make a thicker icing to pipe on with a round tip as the outline. Then you can use a thinner icing of the same color to fill it in – either by piping it with a larger tip or use a spoon. I haven’t tried it with this icing recipe – just royal icing – but I can’t wait to try it with my girls on Christmas Eve!
Audrey
Beautiful cookies! I didn’t get a chance to try to the icing recipe, however the cookies are fantastic! I made them on a whim and loved how simple the ingredients were. It wasn’t too sticky, which is great for me because I had to end up using a cleaned wine bottle for my rolling pin because I forgot I didn’t have one. They didn’t spread, but as mentioned in the article, when you incorporate more flour in, they do begin to puff a little. But that’s chemistry, not the recipes fault. Beautiful! Totally recommend!
Sugar Spun Run
Thank you so much, Audrey! I am so glad that you enjoyed the sugar cookies. 🙂
Jo
This is a wonderful recipe! Is it possible to freeze unused dough for later use?
Sugar Spun Run
Thank you so much, Jo! I am glad that you enjoyed it. Yes, you can freeze the cookie dough. I recommend storing the dough in a plastic freezer bag or airtight container. The dough should be good for up to 3 months. 🙂
Christena
I’m doing the Christmas party for my child’s preschool class. Could I make the icing ahead of time so they could decorate their own cookies in class or will it harden?
Karen
I made these delicious cookies last year and just made them again tonight! They are so delicious and I was thrilled to ice them with your icing recipe, as I’m not a fan of the taste of Royal Icing. They are a family favorite now! In addition to many of your other recipes! I find I love what you do and my daughters now also follow you! Btw, congrats on your sweet baby! What a special holiday this will be for you and your family!
Sugar Spun Run
I am so glad that the sugar cookies have become a family favorite, Karen! Thank you so much for the well wishes. This years Christmas will be by far the most special. Thanks again! 🙂