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 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!
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.
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 ยฝ teaspoons vanilla extract (see note)
- 1 large egg
- 2 ยฝ cups (315 g) all-purpose flour (Plain flour)
- ยพ teaspoon baking powder
- ยพ 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)
- ยฝ 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 ยฝ teaspoons vanilla extract, 1 large egg
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.2 ยฝ cups (315 g) all-purpose flour, ยพ teaspoon baking powder, ยพ 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.ย Repeat with remaining cookie dough in another piece of clear wrap.ย 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.ย Lightly flour the dough and roll out to โ " (for thinner, crispier cookies) or ยผ" (for thicker, softer cookies).ย 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.ย
- 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.ย ย3 cups (375 g) powdered sugar, sifted, 3-4 Tablespoons milk, 2 Tablespoons light corn syrup, ยฝ 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 isnโt 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.ย 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.
Lily
Hi, I love this recipe and have been using for all my sugar cookies since starting the decorating hobby, but the recipe is always so big. Now that Iโm making smaller, more personal batches for people of about 6-10 cookies I have so much batter waste. I couldnโt find if I could freeze the batter uncooked? Is this okay, can I freeze the batter and defrost a few weeks later ?
Sam
I’m so glad you’ve been enjoying it so much, Lily! Yes you can freeze the uncooked cook dough. ๐
NYC Mary
My sons class is not allowing bday celebrations with cupcakes. To be inventive, I am giving his friends cookies. So before his big day, I tried this recipe. It is so easy to make! I used salted butter as I had no unsalted at home. I omitted the extra sale in the recipe to compensate. The cookies look and taste great either way.
Sam
I’m so glad they turned out so well for you, Mary! Thank you for trying my recipe and for letting me know how it turned out, I appreciate it! ๐
Alicia
I absolutely LOVE this recipe! Iโve used it a dozen times now and it always comes out perfect.
Taste, texture, bake, etc. is exactly what I want when decorating show stopping cookies. I always get tons of compliments when I make them! I wish I could post pictures of how great they come out!!
Sam
I’m so glad you enjoy them so much, Alicia! ๐
Nicole
This is by far best sugar cookie and frosting recipe Iโve ever made! They held together so nicely and frosted beautifully. I left the cookie cutters on and placed the cut outs in to the freezer for about 5 min before removing them and placing the cookies in the oven to bake and they held their shape perfectly!
Sam
Yay! I’m so happy to hear this, Nicole! Thank you so much for trying my recipe, I appreciate it! ๐
Alondra
i want to make these sugar cookies for my daughters birthday but can i make them a day before? would i need to refrigerate them after they are done for the day after or would they be okay out for the day after.
Sam
Hi Alondra! The cookies will be fine to sit at room temperature in an air tight container for about a week. For the frosting, it will start to set up, but you can keep it overnight if you place it in an air tight container and then press cling wrap down onto the surface of the frosting. This can stay at room temperature as well. ๐
Lizzie
What’s the longest amount of time I can keep the cookies out?
Emily @ Sugar Spun Run
Hi Lizzie! You can store them at room temperature in an airtight container for about a week. ๐
Pascale
Hello!
I am looking forward to trying out this recipe! My questions for you refers to the icing, would it be possible/recommended to add some flavouring to it ie: lemon or strawberry(dehydrated)? If so how do you suppose going about it?
Thanks a bunch!
Pascale
Sam
Hi Pascale! You could add a little bit of extract into the frosting without issues. That is going to be a to taste addition. ๐
Kathleen
Hi Sam
How can I get a consistent
Thickness in my dough? Would this cookie be a good one to mail? Thanks for all your great recipes!
Sam
Hi Kathleen! You just need to roll it out to the same thickness. I find it’s pretty easy to do with a nice rolling pin. They should ship fine. If it gets really warm you may have some issues with the frosting melting a little bit.
Alicia
Hi. I’m planning to make this for school. I just wanted to know how to properly store the icing? Do I put it in the fridge or just room temp.? How many days can it be stored before it gets hard? Thank you so much.
Sam
The frosting will start to set up rather quickly. You can store it at room temperature, but you will want to put it in an air tight container and then press some cling wrap down onto the surface of the icing. This should be good for several days. ๐
Antonia
Hi Kathleen
I’m terrible at rolling so I bought myself guide sticks for pastry and other rolling – they come in fixed depths and you choose the pair of the size you need and, when your dough or icing is nearly flattened but not totally thin, place one each side of your dough so the rolling pin edges will hit them when you get the thickness you want. Obviously this won’t work for huge sheets unless your rolling pin is extra long.
Kathleen
Thanks Antonia!
Kim
Love this recipe. Cookies hold their shape well and taste great!
Angela
Hi, just wanted to ask two things, how long can the dough last in the fridge for and can I use glucose syrup instead of corn syrup for the frosting? I can’t seem to find light corn syrup where I live :/
Sam
Hi Angela! This dough will last at least a week wrapped tightly in the refrigerator. You can just omit the corn syrup from the icing. It will still turn out the frosting just won’t be quite as glossy when it hardens. ๐
Erin
These are THE BEST sugar cookies!! I get requests regularly to make them for birthday parties and holidays and just for no reason at all. I make a batch once or twice a month and it’s by far my favorite. If I split the batch into sandwich size Ziploc baggies and put it in the fridge, they last for at least 2-3 weeks before they start taking on other flavors from the fridge or the zippies themselves. I have found that I can’t over-mix this recipe. I turn on my stand mixer and mix the bejesus out of the dough. I often bake the cookies fresh and don’t refrigerate the dough before I cut them. I find it easier to roll out and I’m just not patient enough to wait 2 hours. I haven’t had any issues with them not coming out. They are slightly more challenging to get out of the cutters but as long as you’re super gentle then you won’t get any finger prints in your finished product. The frosting is amazing as well! I wing the ratios of ingredients every time (on the frosting only) but it still manages to come out. I add more vanilla that the recipe calls for and usually less milk. I put the frosting in Ziploc bags as well and cut the tip of one of the bottom corners to whatever size I want. The frosting lasts in the zippies for about 5 days before it starts separating. It can still be massaged back to the original frosting consistency but if you’ve already cut your hole in the corner, it can be a little messy. Happy baking!
Sam
I’m so glad everyone enjoys them so much, Erin! ๐
Catherine Hinds
Even with a significant mistake (mentally read one cup of butter as one STICK of butter), these cookies turned out great. I didn’t discover the error until I was done mixing everything and added the second stick of butter at that point. Still turned out great! The frosting was super also.
Sam
I’m so glad you enjoyed them so much, Catherine! ๐
Jade
I think I might have creamed the sugar and butter to much, the dough is โfluffyโ. After it chills should it still work?
Sam
Hi Jade! I’m not sure what you mean by fluffy. Did you compare it to the dough in the video? I hope they turn out for you. ๐
Celine
This was not a good recipe for me, the cookie dough spread every single time, it had 2 days in the freezer and was still no good, just way too soft
Sam
I’m so sorry this happened, Celine! It sounds like your dough may have needed a little bit more flour. Did your dough match the consistency in the video? Was it really sticky when you refrigerated it?
Jonna
Have been making these for 2 Christmases, now I find a cookie cutter for the holiday if the month and give them out to the people in my apartment building. My one neighbor asked if I was making them for St Patrick’s Day. My one daughter asks for them all the time and my other daughter says they are like bake shop cookies. Thanks for the recipe. Its lived by many in my family
Sam
That is so awesome! I’m so glad everyone enjoys them so much. ๐
Krista Mancini
Hi! I’m loving this recipe and just started making the icing, any thoughts on why after a couple of days in an airtight container the icing would get blotchy? It dried perfect initially and it didn’t happen on all the cookies only a handful. Wondering if I thinned it out too much at th end of each color?
Sam
Hi Krista! I’m so glad you enjoyed them. This blotchy look typically has to do with humidity in the air. I’m not sure of a fix for it. ๐
Cassie
Hi! I absolutely love this recipe! Itโs perfect every time. Iโm just wondering: Can I put baked and unfrosted cookies in the freezer for a couple of weeks before icing them? Thanks!
Sam
Hi Cassie! I’m so glad you enjoyed them so much! You can freeze the baked, unfrosted cookies. You will just want to make sure they are completely cooled before freezing. ๐
Robyn
I used this recipe in December and had 8 kids over for a playdate to ice them. I made over 150 biscuits for them to ice! They were delicious! And what a pleasure to have a recipe that did not flop and the shapes had such clean edges. (I chilled the trays of cut out cookies before baking them as here in sunny South Africa December is beyond hot!) The kids had so much fun we will be doing an Easter biscuit icing day. Planning to make this a Christmas and Easter tradition for the kids.
Sam
That is so awesome, Robyn! I’m so glad everyone enjoyed them so much! I bet the kids will be looking forward to it every year. ๐
Mich
Hi,
How long can these cookies and frosting hold before we put them together? I’m.plannimg to make it 1 week before and keep.in normal boxes while the frosting in plastic bags for a party where the kids will decorate the cookies themselves ๐
Sam
The cookies would be fine a week in advance, but the frosting I only recommend keeping for a few days. It’s hard to store and it can start to dry out a little bit if too much air gets to it. It only takes a few minutes to stir together the frosting. To store the frosting I typically place it in a container and press some cling wrap down on to the surface. ๐