Easy Sugar Cookie Recipe (With Icing!)
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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 1/4 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 1/8″) 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 1/4″, 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
Equipment
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
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 (do not try to roll this dough out with powdered sugar or between parchment paper) and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (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 3/4 teaspoon and add 1/4-1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Do you think substituting orange juice for milk would work? Thank you!
Hmm I think that would work. You would definitely want to start with less since orange juice is thinner than milk.
Hi,
Would like to bake a bunch for a cookie decorating party and was wondering about how many cookies does this receipy yield please?
Just a ballpark would be helpful.
Thanks!
P
About 40 cookies. ☺️
hi there , have a question, about your frosting your cookies looks like you spread the icing on the cookes then sprinkled on them looks easy will it dry quick i hope they wont look sloppy , but some of your pic looked like you used a bag
Hi Debra. I used a piping bag to get more accurate placement of the icing. It may be a little difficult to ice the cookies nicely without it. The frosting will start to harden a little bit after about 15 minutes, however, if you constantly stir it, it will not harden for a while longer. Hope that helps. ☺️
The recipe calls for unsalted butter but I have regular Imerpial butter sticks, can I just exclude salt that is needed in the dry ingredients?
You can just use a quarter teaspoon of salt. I actually have an article discussing using salted or unsalted butter if you ever run into this issue in the future. ☺️
I know that this post is a little bit older, however, I wanted to try your icing for my sugar cookies. I was wondering how long beforehand can I make my icing? Can I make it use it for the first batch and will the icing still be okay to use for my second batch, including cook and cool time? Thank you for your time.
XO
Shannon
The icing will start to harden after about 15 minutes, however, if you stir it frequently while the second batch of cookies bakes, you can make it last a lot longer. ☺️
Hi there! Can I freeze the cookies after frosting them or only before the frosting?
Thank you!
I think it should work, however I have not tried it so I am not certain. I would just place some sort of divider in between the cookies so the icing doesn’t stick to the other cookies. It would ideal if they could be iced as needed.
Okay! Thank you!
Ice them, place in a single layer on baking sheet and pop in freezer just long enough to have icing freeze. In our home, it’s about thirty minutes. Then stack cookies with waxed paper between layers in an airtight freezer container and store. When removing for tray assembly, lay them it onthe counter using the paper you layered them with and thaw.
If I don’t want to use the jell icing do you have a icing I can use that is not to sweet or too thin? Would the royal icing be good to use on it? I bake cakes and I make my own icing.
Are you looking for something different from what is in the recipe? The recipe provides an icing that makes that works very well and is pretty easy to make. You could use royal icing if you wanted to.
Is the frosting ok to use for a decorating station or will it harden in the piping bags?
The frosting does take a little while to harden in the piping bag. It should be good for about 30 minutes in the piping bag. It may harden at the tip, but just poke a hole in it with a toothpick. 😊
Hi! I was wondering if I could use this recipe to cover the cookies in fondant?
You could cover these with fondant. 🙂
Hi!! I was hoping to bake these tonight as i just bought Halloween cookie cutters. I was wondering is gel food coloring necessary for the frosting? or can I use regular food coloring? I don’t know if I will be able to buy the gel at my super market. I know I can get it at Sur La Table but that is about 45 minutes away from me and I do not have the time to run over there.
I cant wait to try this recipe 🙂 especially your frosting!
Yes you can absolutely use regular food coloring, you just may have to use more of it than you would with a gel. ☺️
Hi there, these look delicious, and I plan on making them soon! Quick question- is the corn syrup necessary, and/or could it be replaced with honey or maple syrup? TIA!
Hi Jessica! I’m not sure that honey or maple syrup would be quite thick enough, but it’s possible you could add enough additional powdered sugar to make up for this. Honestly its hard to say for sure as I haven’t tried it without corn syrup.
Thank you for your speedy reply! I decided to make a simple syrup in place of the corn syrup. Seemed a little less risky than honey or maple syrup. I had to play around with the sugar, milk and simple syrup ratios, but ended up with consistency and flavor I was happy with. The cookies themselves, even w/o icing, are fabulous! Thanks for sharing another delicious recipe, this will now be my go-to sugar cookie recipe!
I am so glad it turned out for you. Thanks for letting me know. 😊
Hello, I plan on baking these soon, they look delicious! One question- for the frosting, is the corn syrup necessary? Or could maple syrup or honey be used in its place? I have all the other ingredients, just no corn syrup. TIA!
I made several batches and they turned out great and taste great too! BUT the last few batches I’ve made keep turning out suuuper sticky and they lay flat in the oven. I keep checking the recipe and can’t figure out what I keep doing wrong suddenly?! Any suggestions?
Is the dough still sticky after chilling? You can always add more flour to make them less sticky. Do you mean they are spreading in the oven?
Thanks for the reply! Yes, I meant spreading in the oven. I have tried this over and over the last few days, even bought different brand butter, flour and eggs. I’ve let some chill overnight and others for almost 2 days. I added flour to another batch. This made the dough less sticky but they still spread and they didn’t taste great with the extra flour. Hmmmm… it’s a mystery, beginners luck for me on this one I guess, ha! It’s driving me batty! I’ll keep trying 🙂
Yes, Spreading in the oven and sticky after being chilled overnight and another batch for 2 days. I keep redoing it thinking I must suddenly be missing a step. Some weird :/
That is so weird I have never had that happen, and you were able to get them to work previously. I would check your baking powder and make sure it hasn’t gone bad and then maybe add just a little more flour. I hope they work out for you. ☺️
How humid is it where you live? Humidity affects baking and candy making, Check with your local USDA office for their booklets on suggested adjustments for food crafting in your area.
What kind of sugar do we use. Do we use granulated suagr
For the cookie you use granulated sugar, for the frosting use powdered sugar. ☺️
As someone who doesn’t even bake often, this recipe was perfect and easy! I followed the directions and it turned out perfectly. Thank you for sharing this.
Thank you so much, Stacy! I’m so glad you enjoyed them! ☺️