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.
K
Too much sugar. I decided to use 1/2 cup sugar and itโs still very sweet. Reducing the sugar made for a better consistency. Good recipe otherwise.
HHackett
I am an amateur baker, and found this recipe very easy and delicious! My 3 year old had tons of fun icing and decorating these as well!
Emily @ Sugar Spun Run
We’re so happy you both enjoyed it! Thanks for commenting ๐
susie
I found this recipe several years ago, and it is my go to sugar cookie recipe! Easy and delicious. Thank you for posting.
Emily @ Sugar Spun Run
We love hearing that, Susie! Thanks so much for making our recipe and coming back to leave a review ๐
Michelle
Love it! We needed to modify to make these gluten-free (3 celiac kiddos) so we substituted the flour with all-purpose one-to-one gluten-free flour. They came out amazing! We tasted a few before frosting and trying to frost a few before they get gobbled up. Thank you!
Emily @ Sugar Spun Run
We’re so happy everyone was able to enjoy the cookies, Michelle! Thanks for letting us know how that substitution worked out for you. Enjoy ๐
Patricia
Can you use the icing for flooding and piping.
Emily @ Sugar Spun Run
Hi Patricia! Yes, the flooding technique does work with this frosting, and it can be piped! ๐
Angie M Cole
Omg me and my granddaughter made these for Christmas ๐ for our family and friends and they loved them so much they wanted us to make more ๐..thank you so much for sharing your recipe
Emily @ Sugar Spun Run
Thanks so much for using our recipe to make memories with your granddaughter, Angie! Enjoy ๐
Swanniecat
This was a really good recipe. I will use it again. My daughter wanted to make Christmas biscuits so we gave the recipe a try and Im really happy with them. The shape held together and the icing turned out great too. Thanks!
Emily @ Sugar Spun Run
We’re so happy to hear that! Enjoy the cookies and the memories made with your daughter ๐
Meghann
The cookie and icing recipes worked perfectly as written. Kids had a great time decorating and they were very tasty. Best recipes I’ve found yet ๐
Emily @ Sugar Spun Run
Wonderful! We’re so happy our recipe worked well for you, Meghann ๐
Elaine
Made these yesterday for Christmas today. I followed the recipe almost exactly except I halved the recipe and did not do the frosting. I added Christmas sprinkles on them instead. Everything went very smoothly and these cookies came out perfectly! These are the most perfect Christmas cookies I have ever made! Even the dough was perfect, though I only refrigerated this for 1.5 hours before rolling out the dough. I also left out a few sticks of butter the night before so they would be soft for this. Keeping this recipe for future reference!
Jasmyn
This recipe was SO perfect!! I even had to switch a few things and they still turned out amazing! I accidentally bought salted butter so added less salt. For the icing I didn’t have a sifter and had only heavy whipping cream on hand so just used as much of that as needed. No karo, but they still turned out beautifully! I’ll definitely be sharing this recipe and using it again! Thank you!!
Josie
Super good! I added a bit of cream of tartar and everybody loved these! They held their shape really well too
Pat Pillsbury
So, this is one of the best sugar cookie recipes I’ve ever used. The frosting is great too. Here’s a hack that will reduce flour content from rerolling dough left from cutting cookies out–also will help you make very thin cookies (they taste best when quite thin) without tearing them: roll your dough between two sheets of parchment paper. When good and thin, pull the top sheet off and cut the cookies. Then pull the excess out from between the cookies. Then put the parchment paper on the cookie sheet and bake. I have to cut the paper on the outside of the cookies to get them to fit on the sheet, but it isn’t much waste. You don’t have to chill the dough very long, the cookies stay in one piece because they don’t need to be moved to the cookie sheet, and they lift off the cookie sheet to cool easily.
Emily @ Sugar Spun Run
We’re so happy you like the cookies, Pat! And that’s a great tip–thanks for sharing ๐
Jen
Hi Sam!
How long does the refrigerated dough last after you make it? I made this dough on Christmas but havenโt madd the cookies yet. Is it still good?
Emily @ Sugar Spun Run
Hi Jen! The dough will keep for up to 5 days in the fridge.
Leah
Any reason why mine is so crumbly? Itโs hard to handle or roll it out, just keeps breaking apart. ๐
Sam
Hi Leah! You may have accidentally added a bit too much flour, or you may need to mix it just a little bit longer. ๐
Josie
Mine were really crumbly too, which was odd cause I don’t think I messed up the recipe. I added a few more tablespoons of butter and a splash of milk and it was perfect!
Nicole Bruland
This is the second year in a row that I have made these cookies. Love everything about this recipe and always get great compliments. This year, I was in a rush and did not chill the dough. It still rolled out extremely well and the cookies baked up perfectly. โ๏ธ๐๐
Emily @ Sugar Spun Run
We’re happy they still turned out for you, Nicole! Thanks for commenting ๐
Jad
Hello about to try these right now!
Do i have to leave it in the fridge overnight?
Sam
Hi Jad! As long as you follow the instructions you’ll be good to go. ๐
Claire
This was my first time making these cookies and they are SOOOOOOO delicious and yummy! ๐ I made these in Christmas cookie shapes and they are so cute! The frosting frosts perfectly and frosts onto the cookie great, most sugar cookie recipes that I have made and frosted with a piping bag it did not turn out the way I wanted it to/turn out very good. When I took them out of the fridge and rolled them out the outsides started “cracking” (it was cracking like normal but only on the outsides) but most sugar cookie recipes I have made do that so I assumed that was normal! Just to let you know there has not been one sugar spun run recipe that I have made that my family has not liked, and I have made a lot of these recipes!!!!!! I %100 recommend this recipe!! If you make these happy baking and enjoy! ๐ช Also thank you SO much for all your recipes, they are always delish!
Emily @ Sugar Spun Run
We’re so happy you liked the cookies and the frosting, Claire ๐ Thanks so much for trying our recipes and letting us know how you like them!
Dani
Best sugar cookies and frosting I have ever made! Definitely will be making again.