These classic sugar cookies are one of those go-to recipes I keep in my back pocket all year long. They’re buttery, tender in the center, with just enough crisp at the edges to make them irresistible. And best of all? They hold their shape beautifully for decorating—so you can really get creative, whether it’s for Christmas, Valentine’s Day, or just a fun baking afternoon with the kids.
I’ve been making these sugar cookies for years now, and honestly, they’ve never failed me. I love how they stay soft for days, freeze like a dream, and give me the perfect canvas for all kinds of icing designs.
Why You’ll Love These Sugar Cookies
What really makes these cookies shine is that they’re soft in the middle with those golden, just-crisp edges—so you get the best of both worlds.
They’re rich with that classic buttery-vanilla flavor I grew up loving. But you don’t have to stop there—I often add a splash of almond extract for an extra layer of flavor, or even a pinch of cinnamon or maple for fall batches.
They also keep their shape beautifully, which is a big deal if you’re using detailed cookie cutters. I’ve made everything from snowflakes to hearts to animal shapes, and they always turn out picture-perfect.
Another bonus: they don’t dry out quickly. Even after a couple of days in the cookie tin, they’re still lovely and soft. And if you’re a planner like me, you’ll appreciate that they freeze beautifully, both baked and unbaked.
Overview: How to Make Sugar Cookies with Icing
The beauty of this recipe is in its simplicity. It uses just a few staple ingredients you probably already have on hand—but each one does its job to deliver the perfect cookie.
You’ll cream butter and sugar to form the base, add an egg for structure, and bring in vanilla (and maybe almond) for flavor. Flour, baking powder, and salt round things out. Don’t let the short ingredient list fool you—they work hard!
Here’s my typical process:
- Make the dough: Mix until smooth and well-combined. I usually add almond extract for extra flavor.
- Divide in two: Smaller portions are just easier to handle.
- Roll it out: Aim for about 1/4 inch thickness. Don’t stress about perfection here—a little variation just adds character.
- Chill: Don’t skip this. Chilling is what keeps those cute shapes intact in the oven. I chill the rolled-out dough, which is so much easier to manage.
- Cut and bake: Use your favorite cutters. Bake until set at the edges, around 12 minutes depending on size.
- Cool and decorate: This is the fun part. Grab your icing and let your creativity run wild.
I always keep a little flour nearby while rolling, lightly dusting the surface, rolling pin, and my hands. This dough is on the softer side, so that little bit of flour really helps.
The Trick Is the Order of Steps
One of my biggest game-changers was learning to roll out the dough before chilling it. If you’ve ever tried to roll out a rock-hard slab of cold dough, you know why this matters.
Right after mixing, the dough is soft and pliable—perfect for rolling. Once it’s rolled out, I pop it (on parchment or a silicone mat) onto a baking sheet and chill it in the fridge.
Sometimes I don’t have space for two trays in the fridge, so I stack them, separated by parchment. Super easy.
Dividing the dough before rolling makes it even more manageable—especially if you’re baking with kids or doing multiple shapes.
How Thick Should You Roll Sugar Cookies?
This recipe gives you those soft centers by rolling a bit on the thicker side—about 1/4 inch or just under.
I know some folks prefer super thin cookies, but I’m firmly in Camp Thick Cookie. That little extra heft keeps them from drying out and makes for a wonderfully tender bite.
If you’re in a rush or don’t want to deal with rolling and cutters, you can make drop-style sugar cookies instead. I do that when I want cookies fast with less mess.
Sugar Cookie Icing Options
When it comes to decorating, you’ve got options. Here’s how I usually choose:
- Royal Icing: My favorite for detailed designs. It dries firm but not rock-hard, so they’re stackable without being unpleasant to eat. I make mine with meringue powder, so there’s no fuss with raw egg whites.
- Easy Cookie Icing: Great if you’re new to decorating. No mixer needed, and it’s forgiving on consistency. The downside is it takes longer to dry—up to a day.
- Buttercream: Perfect if you want something colorful and flavorful. It sets enough to stack carefully but stays soft and creamy.
When I’m decorating with kids, I usually go with buttercream or the easy icing—it’s more forgiving and fun for them to smear or pipe in big colorful swirls.
I often tint my royal icing with gel food coloring (liquid ones can mess up the consistency). A tiny bit goes a long way, so I always have a few basic colors on hand.
Sugar Cookie Tips & Tools
Let me share a few things that have saved my sanity over the years:
- Electric Mixer: I use my old hand mixer most days, but a stand mixer makes big batches easier.
- Baking Sheets: Get a couple so you can rotate them and keep production moving.
- Silicone Mats or Parchment: These make cleanup easier and prevent sticking.
- Rolling Pin: I actually love my adjustable one—it helps me roll to a consistent thickness.
- Food Coloring: Gel is my go-to. It won’t thin out the icing.
- Piping Tips and Bags: Wilton #4 is my workhorse for outlining and flooding. Couplers are handy if you want to swap colors without changing bags.
- Cookie Cutters: I have a whole box of shapes—from holiday classics to simple circles. I love pulling them out with my daughter and letting her pick what we’ll make.
How to Serve Sugar Cookies
These are the kind of cookies that don’t need an excuse. I’ll stack them on a platter at the holidays, gift them in little bags for birthdays, or keep them on the counter for an afternoon treat with tea or coffee.
I love setting up a decorating station for parties or family nights—bowls of icing, sprinkles, little spatulas. It’s messy but in the best possible way.
How to Store Sugar Cookies
Once they’re decorated and dry, I layer them between sheets of parchment in an airtight container. They stay soft for days, which is perfect if you’re prepping ahead.
If you want to make them way in advance, you can freeze the undecorated cookies. Just thaw, decorate, and you’re ready.
Even the dough freezes well—wrap it tightly and pop it in the freezer for up to a couple of months. Let it thaw in the fridge before rolling and baking.
Cut Out Sugar Cookies
These classic sugar cookies are one of those go-to recipes I keep in my back pocket all year long.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but enhances flavor)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream
- Assorted sprinkles
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt, then set it aside.
- In a large bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the butter and sugar on high speed until smooth and creamy, which takes about 3 minutes. Add the egg, vanilla, and almond extract if you’re using it, and beat on high speed until everything is combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed and beat again to ensure it’s fully mixed.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be a bit soft. If it feels too sticky to roll, you can add another tablespoon of flour.
- Divide the dough into two equal portions. Place each piece on lightly floured parchment paper or a silicone baking mat. With a lightly floured rolling pin, roll each portion out to about 1/4-inch thickness, adding more flour if needed to prevent sticking. The shape doesn’t need to be perfect, as long as the thickness is even.
- Dust one of the rolled-out dough sheets lightly with flour, then place a piece of parchment on top. Stack the second rolled-out dough on top. Cover everything tightly with plastic wrap or aluminum foil and refrigerate for at least 1–2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F (177°C). Line two or three baking sheets with parchment paper or silicone baking mats. Remove the top layer of dough from the refrigerator, gently lifting it if it sticks. Cut into shapes using cookie cutters, re-rolling the scraps as needed. Repeat with the second sheet of dough.
- Place the cut-out cookies on the prepared baking sheets, leaving about 3 inches between them. Bake for 11–12 minutes or until the edges are lightly browned, rotating the baking sheet halfway through if necessary. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate with royal icing, glaze, or buttercream, adding gel food coloring if desired. You don’t need to cover the cookies while the icing sets. To speed up the setting time, you can place the decorated cookies on baking sheets in the refrigerator.
- Enjoy them right away or once the icing has set. The cookies will stay soft for about 5 days if stored tightly covered at room temperature. For longer storage, refrigerate them for up to 10 days. If decorated with buttercream, keep them at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Notes
- For freezing, both plain and decorated cookies can be kept frozen for up to three months. Make sure the icing has fully set before layering the cookies between parchment paper in a freezer-safe container. When ready to enjoy, thaw them in the refrigerator or let them come to room temperature. The dough itself can also be frozen before rolling out.
- Complete the initial mixing steps, divide and flatten the dough into disks, wrap them in plastic, and freeze. To use, thaw the dough in the refrigerator first and then let it sit at room temperature for about an hour before rolling. Once rolled out, chill the dough for 45 minutes to an hour before cutting and baking.
- For best results, use room temperature butter that is still cool to the touch to achieve the right dough consistency. Room temperature eggs help ensure they mix evenly into the dough.
- If you'd like to try different flavors, almond extract adds a rich note at half a teaspoon, or use a quarter teaspoon for a lighter touch. Other options include substituting one teaspoon of maple, coconut, lemon, or peppermint extract. For a warm spice variation, add a teaspoon of pumpkin pie spice or ground cinnamon. When using lemon extract, you can also add a tablespoon of lemon zest for extra brightness.
- When it comes to decorating, you can choose royal icing, an easy glaze, or buttercream depending on your preference.
- If you want to make a larger batch, the recipe doubles well. For easier handling, simply divide the dough into three or four portions.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 44Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 49mgCarbohydrates 6gFiber 0gSugar 5gProtein 1g
FAQs
Can I make the dough ahead?
Absolutely. I often make the dough one evening and roll, cut, and bake the next day. Chilled dough actually handles better.
Do I have to use almond extract?
Nope—it’s totally optional. I love it, but plain vanilla is classic and always good.
How do I keep the shapes from spreading?
Don’t skip chilling the rolled-out dough. That’s the secret.
Can I halve the recipe?
Yes! I do this for small batches all the time.
That’s my go-to sugar cookie recipe in all its buttery, soft glory. I hope you have as much fun making (and eating) these as I do. Don’t be afraid to experiment with flavors or decorations—that’s half the fun. Happy baking!
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