These sugar cookies are golden brown with crispy edges, while soft and thick on the inside. The buttery and sweet cookie dough comes together quickly and easily in one bowl, is easy to shape and cut out into your favorite shapes, and holds its shape well (no spreading here!). Prepare them for any occasion that you can think of and make them extra festive by using fun themed cookie cutters. You can decorate with royal icing and/or sprinkles to take them to another level. Plus, sugar cookies freeze well both before and after baking!
Why You'll Love Sugar Cookies
- Quick and easy. These cut out cookies are easy to make with a handful of pantry staples (which if you bake, you should already have everything on hand). Whip up the cookie dough, chill for 30 minutes, then cut out into shapes, and bake for just 8-10 minutes. So quick and easy, especially if you decide to enjoy them as is and not decorate them.
- It's a classic holiday cookie. Sugar cookies are one of those treats that we bake every year during the holidays, but not just for Christmas. They are perfect for all occasions — Easter, Valentine's Day, Birthdays, Baby Showers, you name it! They work well because you can cut them out into any shape that aligns with your theme, and decorate with colored icing or sprinkles to match.
- Fun for the kids. There is just something about cut out sugar cookies that is just more fun with you get the kids involved. It's a great family bonding activity, that ends with some delicious treats. My 2 year old helped me this year and he had so much fun cutting out different shapes.
Ingredients and Substitutions
You will need the following ingredients to make homemade sugar cookies:
- unsalted butter - I recommend unsalted butter for the best results. You can substitute with salted butter, just leave out the extra salt called for in the recipe.
- granulated sugar
- egg
- vanilla extract
- baking powder
- salt
- all-purpose flour
- royal icing - royal icing is easy to make with just confectioners' sugar, meringue powder, water, vanilla extract, and gel food colouring. Refer to my Christmas Sugar Cookies with Royal Icing for full instructions and tips on how to make it.
Baking Tools and Equipment
You will also need the following kitchen tools and equipment to make these cut out sugar cookies:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- rolling pin
- cookie cutters
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
If you are decorating the cookies with icing, then you will also need piping bags, piping tips (I recommend no 5. round tip for the base color and no 1. round tip or no. 2 round tip for piping details on top), and couplers (for securing the tips to the bags).
How to Make the Best Sugar Cookies
- Make the cookie dough. In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer fitted with a paddle attachment) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
- Chill the dough. Form the dough into a disc and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (about 1 hour, up to overnight).
- Cut out the sugar cookies. Remove the dough from refrigerator. (If it has been refrigerated for over an hour, let it sit at room temperature until soft enough to handle, about 10-20 minutes). On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use 3-inch cookie cutters to cut out the cookies.
- Bake. Transfer the cookies onto two large half sheet baking pan lined with a silicone baking mat or parchment paper, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies. Bake cookies in a 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
How to Decorate with Royal Icing
You can serve sugar cookies as is, or you can decorate them with royal icing.
If decorating, use a no. 5 round tip to outline the base colour on the sugar cookie, leaving about ⅛-inch from the edge, and fill in the inside. To get the icing completely to the edges, use the back of a spoon to spread the icing to the edge.
Allow the base to dry enough so that when you add icing on top, it won't smudge or blend into it. It doesn't have to be fully set, but set enough, about 20-30 minutes. Then, use a thin no. 1 round tip to decorate the cookies with finer details such as outlines or dots. Allow the icing to set completely before stacking up and storing to prevent smudging.
Storing and Freezing Instructions
- How to store: Store sugar cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. If they are iced, allow the icing to set first before storing. Then, store in a single layer or stacked up in an airtight container.
- How to freeze cookie dough: Once you have prepared the dough and shaped it into a disc, wrap it tightly with plastic cling wrap and store it in a freezer bag or airtight container. Freeze for up to 2 months. To use, allow the cookie dough to thaw overnight in the refrigerator. Then, bring it to room temperature before rolling and cutting out.
- How to freeze baked cookies: Sugar cookies also freeze really well before and after baking. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
More Cookie Recipes
- 50 Best Cookie Recipes
- Butter Cookies
- Raspberry and White Chocolate Shortbread Cookies
- Chocolate Chip Cookies
- Almond Biscotti
- Soft and Chewy Peanut Butter Cookies
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Recipe
Sugar Cookies
- Total Time: 50 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Sugar cookies are golden brown with crispy edges and soft and thick on the inside. They are buttery and sweet, easy to make in one bowl, and freeze well.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups all-purpose flour
- royal icing (optional, for decorating)
Instructions
- In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer fitted with a paddle attachment) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
- Form the dough into a disc and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (about 1 hour, up to overnight).
- Preheat the oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone baking mat.
- Remove the dough from refrigerator. (If it has been refrigerated for over an hour, let it sit at room temperature until soft enough to handle, about 10-20 minutes). On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use 3-inch cookie cutters to cut out the cookies.
- Transfer the cookies onto the lined baking sheet, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Bake cookies for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
- Serve as is, or decorate with royal icing. To decorate, use a no. 5 round tip to outline the base colour on the sugar cookie, leaving about ⅛-inch from the edge, and fill in the inside. To get the icing completely to the edges, use the back of a spoon to spread the icing to the edge.
- Allow the base to dry enough so that when you add icing on top, it won't smudge or blend into it. It doesn't have to be fully set, but set enough, about 20-30 minutes. Then, use a thin no. 1 round tip to decorate the cookies with finer details such as outlines, dots, etc.
- Allow the icing to set completely before stacking up and storing to prevent smudging (a few hours up to one day).
Notes
How to store: Store sugar cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. If they are iced, allow the icing to set first before storing. Then, store in a single layer or stacked up in an airtight container.
How to freeze cookie dough: Once you have prepared the dough and shaped it into a disc, wrap it tightly with plastic cling wrap and store it in a freezer bag or airtight container. Freeze for up to 2 months. To use, allow the cookie dough to thaw overnight in the refrigerator. Then, bring it to room temperature before rolling and cutting out.
How to freeze baked cookies: Sugar cookies also freeze really well before and after baking. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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Patty says
These sugar cookies turned out perfect! I made flower and heart shaped ones for mother's day!
Manju | Cooking Curries says
Love teh decorated sugar cookies. I have tried doing that once but have not really been successful, so now I just sprinkle some sugar on it! 🙂
Sam | Ahead of Thyme says
Oh that's a great idea for keeping it simple! I will have to try it next time 🙂
Debi at Life Currents says
I love a good sugar cookie! And this looks perfect! Great job with the icing too!
Sam | Ahead of Thyme says
Thanks, Debi!