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.
Lisa Taylor
Just one question: Can the sugar be substituted for maybe honey or another sweetener? Thank you.
Sam
Hi Lisa! The powdered sugar is vital in the frosting. I’m not sure how a substitute would work in the cookie. It could cause the dough to behave differently and not hold it’s shape as well.
Izzy
You were so good!😊 they were crunchy and crisp on the outside and soft in the middle!! best sugar cookies ever I added lemon zest to mine and it made it taste amazing
kelseh
is the dough going to turn into malleable dough after it cools? mine is superrrrrrrrr sticky and not doughy at all. should i be worried?
Sam
If your dough is really sticky you may need to incorporate more flour.
Karen
Used this recipe to make cookies for my grandsons 1st birthday. Airplanes and clouds. Turned out perfect! Everyone loved them. Made a double batch and got about 55 cookies.I froze them frosted for about a week.The frosting was nice and shiny to start with but after freezing lost it’s shine.They still tasted great!
Emily @ Sugar Spun Run
Those sound so cute, Karen! Thanks for coming back to let us know how it went for you 😊
Shannon M Feldmann
Can you use self rising flour instead of all purpose flour?
Emily @ Sugar Spun Run
Hi Shannon! We do not recommend self-rising flour here.
Emily Marquez
My dough is hard as a rock in the fridge after 3 days. Did I do something wrong or will it soften out after I leave it out?
Emily @ Sugar Spun Run
Hi Emily! Yes it will. Just give it some time to come to room temperature 😊
Emily Marquez
Thank you! It did become soft, but it was so sticky that I felt like I was using tons of flour. I think I might’ve let the butter get too warm when I made the recipe, but I’m gonna keep trying because they were delicious. Just a lot of work.
Emily @ Sugar Spun Run
That could definitely be the issue! Hopefully next time they turn out better for you 😊
Alli
I made these and cut out my shapes. While they were super delicious, moist, and the perfect cookie, they lost a lot of their shape in the oven. 😥 Advice on how to avoid that???
Emily @ Sugar Spun Run
Hi Alli! We’re so sorry to hear that they lost their shape. Was your dough sticky? And did you chill it for the full amount of time?
Alli
Yes my dough was very sticky, and they chilled over night. I did however make another batch that turned out much better! Some still lost a little shape but was an easy fix with frosting. Awesome recipe!
Emily @ Sugar Spun Run
Hmm, it may have just needed some more flour then. We’re happy the second batch worked better for you 😊
Ashley
Hey Alli! to prevent them from spreading out in the oven you could chill them after the cookies have been cut, i put mine on a cookie sheet and stick them in the freezer for 5-10 minutes and they don’t spread at all!
Pat
Superb cookie. Made exactly as directed by the recipe. Grand girls made the dough, cut out the cookies, and iced them! Delicious and not overly sweet! Loved that the cookies held their shape while baking!
Ash
QUESTION: Can I make these with salted butter? If I do, should I leave out the salt?
Sam
Hi Ash! You will want to reduce the salt by 1/4 teaspoon to adjust for the salt in the butter. 🙂
Nicole Parker
I’ve been making iced sugar cookies FOREVER. They’ve always been a crowd favorite and my decorating has always “wowed” them. A couple of years ago, my cousin asked if I put shortening in my icing because she could taste it. 😖 I had, until them, used an old Better Homes and Garden recipe. Since then, I’ve bounced around the internet looking for the perfect recipe. A couple of months ago I came across yours.
My Mom is having a book signing for her children’s book about Honey Bees.
She had a small brunch for the other ladies who helped her on it and wanted some “bee” cookies. I gave your recipe a shot and boy am I glad I did! The cookie tasted great!…which really is the most important thing.
The icing was shiny which made the colors pop!
They take a little longer to dry before you can put them in cellophane bags so prepare to let them dry overnight.
The actual book signing is next month and she wants 120 cookies now! I’ve also gotten 2 orders from her friends because of it. This is my go-to recipe now! I’ve made 2 batches since and have frozen them to ice later.
Thank you SO much for posting this!
I have to get back to making more cookies! 😉
I just wish I could send pictures to show you!
Sam
Thank you so much for such sweet, kind comment, Nicole! I’m so glad they have been such a hit! I would LOVE to see your cookies. There isn’t a way to add them here, but if you have an Instagram you can always tag me @sugarspun_sam 🙂
Gail M
I discovered Sugar Spun Run a few months ago and have become a big fan. This cookie recipe is now my go-to for making cut and decorated sugar cookies.
I have a question: Can the cookies be frozen once they are baked? How long can they be frozen? I’d like to make the shapes ahead then decorate later.
Sam
Thank you so much, Gail! I’m so glad you’ve enjoyed everything so much! These cookies can be frozen for several months after being baked. 🙂
Amethyst
These turned out amazing
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Amethyst! ❤️
Amethyst
How long do I have to let the cookies dry for before I can put them into Ziploc bags so they don’t smudge .
Sam
Several hours at least. I usually touch them lightly with my finger to make sure they have fully dried. ☺️
Amethyst
Thank you these turned out great !!!
Stephanie
Hi – I am excited to try this recipe. Two questions…I am curious if this cookie frosting will get firm and can you apply a printed sugar sheet logo to it. Thanks in advance!
Sam
Hi Stephanie! It does become pretty firm, but to be honest I haven’t tested applying something like that to it. My royal icing would definitely work though. 🙂
Stephanie
Thanks Sam! I might just give it a test run and see how it goes 🙂 I am not a huge fan of royal icing, but bookmarking your recipe as a back-up!
Emily @ Sugar Spun Run
Fingers crossed it works for you, Stephanie! 🤞
Stephanie
Thought I’d report back,..it works perfectly! And my husband (my official taste tester) loved the cookie frosting. Thanks for sharing such a great recipe!
Emily @ Sugar Spun Run
Yay! Thanks for letting us know Stephanie! ❤️
Sonja
This is now my go-to sugar cookie recipe! In addition to the cookies keeping their shape and tasting delicious, I love how easy the recipe directions are to follow. Simply directions with ingredients amounts below meant no scrolling or turning pages!
Krista
I’ve used this 4 times now and when I look for one I know this one worked so well the first time why look at others!
Maria
These sugar cookies always turn out perfectly! Such great flavor and the icing recipe is great – it dries beautifully! This has been my go to for years now!