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.
Dorothy
hi I wanted to know can i use regular food coloring instead of gel. I am a mama on a budget!
Sam
Absolutely! The regular food coloring just isn’t as vibrant (or you need to use a bit more of it to make it as vibrant) but you can absolutely use it and it works just fine, I’ve done it myself 🙂
Bailey
Hello, Do I have to let let the dough sit in the fridge for 2-3 hours? Could get away with just 30 minutes to and 1 hour?
Sam
You might get lucky and it could work, but I don’t recommend it as usually the dough is too soft and prone to spreading in the oven.
Anita
I followed this recipe to the tee, but the dough was crumbly.resembled a pie cumble.
Sam
O no! I’m so sorry this happened. Did you weigh your flour? It sounds like your flour could have been over-measured. 🙁
Jenn
I only have golden corn syrup is there anything else I can use?
Sam
Hi Jenn! The golden syrup may work here but I haven’t tried it myself. If you want to you can just leave out the corn syrup. The icing will still turn out. 🙂
Tracey
Are the calories per cookie with or without the iceing? I have made several of your cookies, thank you for giving weight for the ingredients and calories.
Sam
Hi Tracey! Unfortunately the calories on the cookies here are going to be very unreliable due to the fact that your cookies may be bigger or smaller or you could put more frosting on than I do so the calories here are pretty tricky. 🙁
Jayna Bailey
This sugar cookie recipe is so good!!! This is the first time I’ve successful made shaped sugar cookies and I couldn’t be happier with how they turned out. The dough is easy to work with and the hardest part was waiting for it to chill (I am not patient enough). I hope you give this fabolous recipe a shot and get to decorate them with family Thank you Sam for another amazing recipe!
Sam
I am so glad you enjoyed them so much, Jayna! 🙂
diana
OMG!!!!! they are the best things i have done i don’t usually bake but omg everyone thinks there brought from the store but there not i just follow your resipe and BOOM! the best i have done!!!!
Sam
I am so glad you enjoyed them so much, Diana! 🙂
diana
omg you reply wow omg hi i am a huge fan of your desserts omg!!!!!!!
Adrianna
Both recipes are great! Icing dries shiny and hides my very poor icing skills.
Sam
I’m so glad you enjoyed it so much, Adrianna! 🙂
Emilia
Can the frosting be made in advance as well as the cooking though?
Sam
Hi Emilia! If you make the frosting in advance you will want to place it in a container and then press cling wrap down onto the surface of the icing, covering it completely. You can then seal that container and store it at room temperature. The cookies can definitely be made in advance. You can either bake them and store them in an air tight container at room temperature or leave the uncooked dough in the refrigerator wrapped tightly. You may need to let the dough rest at room temperature for a few minutes before you can roll it after refrigerating. 🙂
Katherine
I’ve never made sugar cookies before and decided to try this recipe. They came out awesome!! My frosting was definitely too thick, but I’ll be sure to fix that next time!
Sam
I’m so glad you enjoyed it so much, Katherine! That’s an easy fix with just a splash more milk stirred in. 🙂
Elizabeth
This is the best recipe I’ve ever done for cookie cutter cookies. I love the frosting too. Super easy and the cookies turned out beautiful.
Sam
I am so glad you enjoyed them so much, Elizabeth! 🙂
brianna
when i made the dough, it was very flakey… anything to do to fix it?
Sam
Hi Brianna! I’m not sure what you mean by flaky here? Was the dough itself really dry?
Stephanie
This happened to me as well. I used a stand mixer (not sure if thats the issue) but once all flour was combined the dough was not sticky, definitely crumbly. I pressed two “disks” into saran wrap and let them chill. I’m now waiting for those disks to warm and soften before rolling, when I took them out of the fridge they are hard as rocks… Fingers crossed these turn out 🤞🤞
Susan
Mine are as hard as rocks too and it’s been about 45 min since I removed them from the fridge!
Sam
Hi Susan! Is the dry and crumbly? If so there may be too much flour in the dough. If that isn’t the case just give it some more time to soften up. Normally if I leave mine in the refrigerator too long it can get pretty stiff.
Melissa
Hi, Brianna.
I think using a large spoon to mix it by hand in the final stage of making the dough will fix it. After the dry ingredients have been mixed in and it is even but still gravelly, use the spoon. It will eventually stick to a nice, shortbread-like texture.
Rae
We loved making these. It’s the first time our cookies came out in actual shapes! Also, I have celiac, so I used GF flour and it still worked perfectly. Thank you!!
Sam
I am so glad you enjoyed them so much, Rae! 🙂
Rose
I was reading over the icing ing and then the flavor substitutions and I believe the amounts are off. Not sure if the error is in the frosting recipe or the suggestions portion for adding another flavor?
Sam
Hi Rose, I’m not sure what you mean. The frosting recipe is correct as written 🙂
Tricia Larson
I wondered the same thing. Your recipe says “1/2 teaspoon vanilla extract”. But in your notes it says “²You may also cut the vanilla extract down to 3/4 teaspoon and add 1/4-1/2 teaspoons of either almond or lemon extract”. Should the note have said cut down to 1/4 teaspoon instead of 3/4?
Sam
It actually says 1 1/2 teaspoon vanilla extract in the ingredients 🙂
Faythe
Sam it does say 1/2 tsp! When I print it out it says 1/2 not 1 1/2 …
Sam
Hi Faythe! I think what you are thinking of is for the frosting. The frosting uses 1/2 teaspoon while the cookies use 1 1/2 teaspoon. The note is for the cookie dough and not for the frosting. See the corresponding superscripts (²).
However, if you would like to add a different extract to the frosting you could follow the same principle, I just don’t usually flavor my icing. I hope that helps clear things up but please let me know if you have any other questions! <3
lily
can i freeze these and make them later?
Sam
Hi Lily! You could freeze the unbaked dough if you’d like. 🙂
Freeda Gomam
I used another recipe for the cookies and frosting and the cookies turned out fine but when I made the frosting it was all crumbly and the butter was all melted. I couldn’t use that as the frosting so I went on google and searched up frosting recipes and found this and I saw that I used all the ingredients (except for the corn syrup but it turned out fine without corn syrup) and I saw to add milk so I added some and it made it smother and that frosting was perfect…a little too sweet so I wouldn’t recommend it if you don’t have a high sweet tooth, but if you do its delicious (not too sweet though, I don’t want anyone to think its too sweet it has an alright amount out sweetness but its a little more sweet than I thought) .
Yasmeen
Is there an alternative you would suggest for the corn syrup in the frosting? Or if I can just leave it out!
Sam
You can leave it out! You may need a bit more milk to get the right consistency but it will work. Enjoy!
Hana
You can leave it out, but if you wish to use another replacement you can use honey. It may be a little more sweet then you intended because the frosting is sweet its self, but it would work out just fine. It woun’t get too sweet though it will just a little more sweet then the frosting (which is already sweet enough) but you can still eat it unless you don’t really like sweet stuff.