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.
Laura
Have a sub for corn or glucose syrup? Thanks
Sam
Hi Laura! You can just omit the corn syrup. 🙂
Tonya
Can you freeze the dough, I saw the note for baked cookie storage but what about the dough? And if so how long?
Emily @ Sugar Spun Run
Hi Tonya! Yes, you sure can. Just follow the instructions for roll out cookies on our how to freeze cookie dough post 😊
Lisa Alexander
Hi there! Can I use wet icing techniques with this frosting like I do with royal icing?
Thanks, and happy holidays!
Sam
Hmmm that’s actually a good question. I honestly haven’t tried it to say for sure how it would turn out. For the candy canes you see, I did do one right after the other, but I didn’t try putting them on top of each other. It may be difficult to do more intricate designs with this icing.
mya
I was wondering how long the dough can be kept in the fridge before rolling. A few days? Also, I live abroad and for the icing, I cannot find corn syrup or glucose syrup. Do you think I could use maple syrup or no syrup at all? thanks
Sam
Hi Mya! The dough will last 3-5 days in the refrigerator. You can omit the corn syrup if you can’t find it. 🙂
Deb
Any adjustments for high altitude? 5194 ft
Sam
Unfortunately I am not familiar with high altitude baking so I can’t recommend any adjustments. 🙁
Ana
I have made these cookies (biscuits haha) multiple times, I love them. I’m in the UK where corn syrup can be a bit difficult to source. I’ve substituted it for agave syrup successfully, it’s got a sweet neutral taste and I get a nice sheen on my cookies with it.
Gail
Try Lyle’s Golden Syrup instead
Susan
I also live at high altitude. The King Arthur website has a page specifically for the changes you’ll need to make in your recipes for the elevation. I keep the info on an index card taped to my inside cupboard door so I can reference the info quickly. This has been a great help to me!
Betsy
Hi. Can I use this recipe and just press the dough into preformed molded shapes in my Christmas cookie pan? I have specific remolded Christmas cookie pans. I would think so but wanted your opinion. Thank you!
Sam
Hi Betsy! If I am envisioning the types of pans you are using correctly, it should work fine. 🙂
Jessica
I make this recipe every year. Stellar! How does it translate making it gluten free? Does it turn out well?
Sam
Hi Jessica! Unfortunately, I haven’t made it gluten free so I can’t say for sure how it would turn out. Let me know how it goes if you try it! 🙂
Jane
I serenly appreciate how the frosting didn’t need any meringue powder!
Kim
Simple, clean, and fun to make with my 9 year old! Great texture and nice taste. Will add lemon next time.
Joshua johnson
We did the recipe as listed. Tasted great but they did swell up when baked. We were cutting them for Christmas cookies and they did not hold their shape though the cooking process. I will say they tasted great and would make them again as just round cookies.
Sam
I’m so sorry to hear this, Joshua! Is there a possibility there may have accidentally been too much baking powder added?
Janicd
Hi! I am curious to know if add ins would work with this recipe ie toffee bits, dried cranberries, etc.
Sam
It could work. It could make cutting the cookies out differently and something like toffee bits may melt a little bit.
Crystal Crujido
How long to thaw and what consistency of dough before rolling and cutting ?
Sam
Hi Crystal! You want to chill the cookie dough in the refrigerator for 2-3 hours and then roll out. If it cracks, let the dough sit at room temperature for 10-15 minutes. 🙂
Roxy
I put these in the refrigerator to chill but then got too busy over the weekend to get to them. How many days can they be left in the refrigerator before use?
Sam
Hi Roxy! The dough will be good for 3-5 days in the refrigerator. 🙂
Taylor
I haven’t made the icing yet, however, the cookies turned out so perfect. I’m going to try almond extract in the frosting instead of vanilla to see how it turns out. Wonderful recipe!
Megan
Is the cookie dough supposed to get stiff while it chills in the fridge? We made the dough about 4 hours ago, and it’s really stiff. We did wrap it super tight with cling wrap.
Sam
Hi Megan! It will get firm. If it starts cracking when rolling out, let it warm at room temperature for a couple of minutes. 🙂
Meagan
Everythint about this recipe is perfect! They roll out perfectly, they cutout and come off the cookie cutter easily (I do refrigerate dough for a few hours before attempting to cutout). They are just the right amount of sweetness and the icing couldn’t be better. Super easy to decorate with ….the simplicity of just adding milk or powdered sugar makes it so user friendly!
So many compliments come with this recipe!
Noor Khan
That is great! I will definitely try out this recipe
Barbara
These look amazing! What are the silver and gold sprinkles on your star and snowflake cookies (flakes, dust)?
Sam
Hi Barbara! They are gold and silver stars! Here is a link to some similar star sprinkles I was able to find on Amazon. 🙂
Maria
This was a good recipe. The only complaint I have is that with 1 batch I was only able to get about 22-24 (3″x3″) cookies which were (1/4)” thick. What were the dimensions of the cookies that gave you 40, and the thickness? So if you plan on making lots of cookies, make 2 batches. I partitioned my dough into 4 pieces to make it easier especially when you have toddlers around. Also, if you want crispy cookies bake a little more.
Sam
I’m so glad you enjoyed them, Maria! Mine were about 3″ cookie cutters, but maybe my dough was rolled a little thinner and they weren’t quite as wide (like with the trees). 🙂
Saba
How far in advance can I make the icing ? Will it keep for a few days? In the fridge or counter?
Sam
Hi Saba! I actually have instructions for making it in advance in the notes below the recipe. 🙂
Chsr
Hi, can you add more decorations to the cookies with this icing? Maybe after the first application dries? Thanks!
Sam
This isn’t the best for intricate designs. I do have an easy royal icing recipe that is better for that kind of thing. 🙂
Jessica
I’ve made a few different sugar cookie recipes over time and this one is by far my favorite!
We did not make the icing because the kids in my family have a thing for coating their sugar cookies in colored sugar before baking. I managed to bake a few plain ones and i have to say this cookie has the perfect consistency— tender but has enough structure to hold. They’re buttery and have just the right amount of vanilla, best of all— even the last few cutouts from the batch were good— I didn’t have a single tough cookie from re-rolling the dough. I think my search for a good rolled sugar cookie recipe is over.
These are perfection!
Julianna
How long can I freeze the dough for and it still be good? I would vacuum seal it and freeze it. I want to have a few cookie dough recipes ready to use in December so I don’t have to make up a bunch of batches within a few days.
I love your other sugar cookie recipe. It has been my go-to for the past few years!
Sam
Hi Julianna! The dough is normally good in the freezer for several months so the dough will be fine for the holidays if made and frozen now. 🙂