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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. Lexi

      January 31, 2021 at 9:25 am

      I just wondering if you can leave the sugar cookie dough in the fridge overnight before you cut and bake them

      Reply
      • Sam

        January 31, 2021 at 12:18 pm

        Sure thing! They may be a little more difficult to roll out, but just let the dough sit out for a few minutes until it’s workable. ๐Ÿ™‚

        Reply
    2. Ryder Lee

      January 26, 2021 at 3:21 pm

      Hi there, Can I make these cookies without a mixer (no hand or stand mixer at the moment unfortunately mine just broke)

      Reply
      • Sam

        January 26, 2021 at 9:33 pm

        As long as you can cream the butter it will work fine. It can be done, it’s just much more difficult. I hope they turn out! ๐Ÿ™‚

        Reply
    3. Catherine

      January 25, 2021 at 7:21 am

      Great recipe! How many days can this last in the fridge? Thanks!

      Reply
      • Sam

        January 25, 2021 at 11:41 am

        Hi Catherine! The cookies can be left at room temperature for about 2 weeks in an air tight container. The icing should last 5-7 days if you place it in a container then press some plastic wrap down onto the surface of the icing then seal the container. That can also be kept at room temperature. ๐Ÿ™‚

        Reply
    4. Evie

      January 20, 2021 at 11:36 am

      Once the cookies are made and iced, can the be frozen for eating at a later date?

      Reply
      • Sam

        January 20, 2021 at 4:06 pm

        Sure thing! ๐Ÿ™‚

        Reply
    5. Sandra Pourby

      January 18, 2021 at 1:24 am

      Made the frosting and it never hardens enough to pack away I think because of the use of corn syrup..will never do that again ..am not sure why..but I have never had that happened to me before. I wanted to make a flowing frosting that hardened. .

      Reply
      • Sam

        January 18, 2021 at 9:40 pm

        Hi Sandra! I’m not quite sure how that’s possible. If you make it really runny it will take a little while longer to stiffen up. The corn syrup will not prevent the hardening. If you leave them out for several hours they should be fine to pack away.

        Reply
    6. Yanil

      January 17, 2021 at 4:41 pm

      Hello,

      I made the cookie recipe, and it is too soft; it does not cut out well with the cookie cutters. What did I do wrong?

      Reply
      • Sam

        January 17, 2021 at 9:30 pm

        Hi Yanil! You may have needed to add a little more flour or let it chill a little longer in the refrigerator. ๐Ÿ™‚

        Reply
    7. Alima

      January 14, 2021 at 9:11 am

      Hi, is there a substitute for corn syrup. Thank you ๐Ÿ˜Š

      Reply
      • Sam

        January 14, 2021 at 9:22 pm

        Hi Alima! You could leave it out. ๐Ÿ™‚

        Reply
    8. A

      January 14, 2021 at 4:51 am

      Is there a substitute for light corn syrup. Thank you ๐Ÿ˜Š

      Reply
      • Sam

        January 14, 2021 at 9:28 pm

        You can leave it out. ๐Ÿ™‚

        Reply
    9. Alyson A

      January 13, 2021 at 12:17 pm

      5 stars
      I don’t usually like sugar cookies, but these were great. Your video was wonderful and helpful. I had a bit of a challenge trying to use ziploc bags as pastry bags, so I may invest in some next time. I ordered the gel coloring you recommended and I agree — superb results. I also used edible glitter on top. I’m definitely going to make a batch for valentines day. Thanks!

      Reply
      • Sam

        January 13, 2021 at 10:31 pm

        I am so glad you enjoyed them so much, Alyson! Sometimes the little baggies can be a bit cumbersome. I’m glad you liked the food gel. I absolutely LOVE them and use them all the time. ๐Ÿ™‚

        Reply
    10. Amber

      January 13, 2021 at 10:43 am

      These look delicious! I am certainly going to make them for Christmas! They look awesome!

      Reply
      • Sam

        January 13, 2021 at 9:34 pm

        Why wait until Christmas?! ๐Ÿ˜‰

        Reply
        • Amber

          January 14, 2021 at 9:28 am

          Because they look like they are for Christmas ๐Ÿ™‚

    11. Julia

      January 11, 2021 at 11:48 pm

      Soo good! Question- if I used this icing recipe to host a small kids cookie party, how can I store pre-made piping bags? Could I prepare and make the night before?

      Thanks!

      Reply
      • Sam

        January 13, 2021 at 8:50 am

        Hi Julia! I haven’t tried storing it in a piping bag, but it does store well in a plastic container. You need to press plastic wrap down onto the surface so that it doesn’t dry out overnight. You could then transfer it to a piping bag in the morning. ๐Ÿ™‚

        Reply
        • Debbie Keller

          January 24, 2021 at 3:41 pm

          Can I make icing ahead and store it in a container in the refrigerator or should I leave it at room temperature.

        • Sam

          January 24, 2021 at 9:44 pm

          Hi Debbie! I would make the icing place it in a container, press cling wrap down on to the surface of the frosting and then leave it at room temperature. If you don’t put something on the surface it will start to crust over. ๐Ÿ™‚

    12. Felisa

      January 10, 2021 at 6:31 pm

      5 stars
      These cookies are amazing! I added both lemon zest and a week bit of almond extract.

      Will definitely be making these again.

      Thank you

      Reply
      • Sam

        January 10, 2021 at 9:42 pm

        I am so glad you enjoyed them so much, Felisa! ๐Ÿ™‚

        Reply
    13. MJ

      January 06, 2021 at 7:11 pm

      Can you freeze this dough? And if so, for how long?

      Love these so so much!!

      Reply
      • Sam

        January 06, 2021 at 9:50 pm

        It can be frozen for several months. ๐Ÿ™‚

        Reply
    14. Linda Christensen

      January 03, 2021 at 11:58 pm

      5 stars
      Perfect recipes. Love them.

      Reply
      • Sam

        January 04, 2021 at 9:09 pm

        I’m so glad you enjoyed it so much, Linda! ๐Ÿ™‚

        Reply
    15. Rebecca

      January 03, 2021 at 9:17 pm

      I have a sister who is eight who made these all by her self with just a little supervision and they turned out amazing! It is super easy and they came out soft and delicious! If there is every any little kids who are young and want to make delicious cookies, have them make these!

      Reply
      • Sam

        January 03, 2021 at 9:35 pm

        That is so awesome! I’m so glad everyone enjoyed them so much, Rebecca! ๐Ÿ™‚

        Reply
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