This easy sugar cookie recipe makes the perfect cut-out cookies every time. I get sharp edges, a soft but stable texture, and a delicious buttery vanilla flavor that never disappoints. Whether I’m baking for the holidays or just need a reliable sugar cookie base, this is my go-to recipe. I love that it includes a simple icing that dries beautifully—without the fuss of royal icing.
Why You’ll Love This Recipe
I love this recipe because the dough is a dream to work with. It doesn’t spread while baking, so the shapes come out crisp and clean, exactly as I cut them. The cookies stay soft on the inside with just the right amount of bite. The icing is shiny, pipeable, and sets up perfectly without turning into rock-hard sugar. I also like how customizable the flavors and decorations are—I can add almond or lemon extract, and play with colors to match any theme.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
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unsalted butter, softened
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granulated sugar
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vanilla extract (or other extracts like almond or lemon)
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large egg
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all-purpose flour
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baking powder
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salt
For the Icing:
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powdered sugar, sifted
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milk (whole or any type)
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light corn syrup
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vanilla extract
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gel food coloring (optional)
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sprinkles or candies for decorating (optional)
Directions
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I start by creaming the butter and sugar until smooth and fluffy.
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I beat in the egg and vanilla extract until combined.
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In another bowl, I whisk the flour, baking powder, and salt.
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I slowly add the dry mix to the wet ingredients until the dough comes together.
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I divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 2 hours.
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Once chilled, I preheat the oven to 350°F (175°C) and line baking sheets with parchment.
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I roll out the dough to ⅛” for crispier cookies or ¼” for softer ones, then cut out shapes.
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I bake the cookies for 8–10 minutes, or until the edges just start to turn golden.
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I let them cool completely before decorating.
To make the icing:
I whisk together powdered sugar, milk, corn syrup, and vanilla until smooth and thick but pipeable. I adjust the consistency with more milk or powdered sugar if needed. Then, I divide it into bowls and add food coloring. I pipe it onto cooled cookies and let them set for a few hours before stacking or storing.
Servings and Timing
This recipe makes about 40 sugar cookies when using 3″ (7.6 cm) cookie cutters.
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Prep time: 1 hour
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Chill time: 2 hours
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Bake time: 8–10 minutes per batch
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Total time: 3 hours and 10 minutes
Variations
Sometimes I swap out part of the vanilla extract for almond or lemon extract for a twist. Around holidays, I like to tint the icing with gel colors—red and green for Christmas, pastels for Easter. When I don’t have time for decorating, I just sprinkle colored sanding sugar before baking for an easy, festive look. The recipe can also be halved or doubled depending on how many cookies I want to make.
Storage/Reheating
I keep the decorated cookies in an airtight container at room temperature for up to 10 days. If I want to freeze them, I separate layers with wax paper and store them for up to 2 months. To enjoy frozen cookies, I let them thaw at room temperature—no need to reheat. I store extra icing in an airtight container with plastic wrap pressed directly on the surface. It stays fresh for several days and just needs a stir before reuse.
FAQs
How do I make my sugar cookies more flavorful?
I sometimes add a touch of almond or lemon extract along with the vanilla. Using real vanilla extract also makes a difference in flavor. And of course, good quality butter helps a lot.
Can I make the sugar cookie icing in advance?
Yes, I make the icing ahead and store it in an airtight container with plastic wrap touching the surface. It keeps for several days, and I just stir it before using again.
Why is my sugar cookie dough crumbly?
That usually means I added too much flour. I try scooping flour into the measuring cup and leveling it off without packing it down. A splash of milk can help bring crumbly dough together, too.
Why is my dough too soft or sticky?
If my dough is too soft, it probably needs more chilling time. Sticky dough can also mean the butter was too warm or I didn’t add quite enough flour. I dust it with flour as I roll it out if needed.
Can I use this icing to flood and pipe?
Absolutely. I like to use it for outlining and flooding because it’s thick enough to hold shape but smooth enough to fill in. It dries firm, so it’s great for decorated cookies.
Conclusion
This sugar cookie recipe never lets me down. It’s easy to make, holds its shape, and tastes amazing. The icing is just the right balance of sweet and shiny, without the hassle of royal icing. I always keep this recipe handy during the holidays, but honestly, I use it year-round for any occasion. Once I try it, I don’t need another sugar cookie recipe.
