Easy Sugar Cookie Recipe (With Icing!) (2024)

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Introducing theactual 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!).

Easy Sugar Cookie Recipe (With Icing!) (1)

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.

Easy Sugar Cookie Recipe (With Icing!) (2)

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

Easy Sugar Cookie Recipe (With Icing!) (3)

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!

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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 useall 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 bejustbeginning 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.
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Frequently Asked Questions

How do you make sugar cookies more flavorful?

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.

Can I make this sugar cookie icing in advance?

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.

Why is my sugar cookie dough crumbly?

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.

Why is my dough too soft/sticky?

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.

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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 Cookie Recipe (With Icing!) (7)

Easy Sugar Cookies & Sugar Cookie Frosting

My easy sugar cookie recipe yields tasty cookies that don't spread! I also include instructions for a pretty and foolproof sugar cookie frosting. Recipe may be doubled!

4.96 from 1644 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Chilling Time: 2 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 40 sugar cookies (based off 3″/7.6cm cookie cutters)

Calories: 130kcal

Author: Sam Merritt

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

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

Serving: 1cookie (approximate, this will vary depending on size of your cookie cutters) | Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 48mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 151IU | Calcium: 8mg | Iron: 1mg

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.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

More Classic Christmas Cookies to Try:

  • Gingerbread Men Cookies
  • Thumbprint Cookies
  • Easy Royal Icing Recipe
  • Whipped Shortbread Cookies

« Gingerbread Men Cookies

Peppermint Bark Whoopie Pies »

Reader Interactions

Comments

  1. 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!

    Reply

  2. Maria

    Easy Sugar Cookie Recipe (With Icing!) (12)
    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!

    Reply

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Easy Sugar Cookie Recipe (With Icing!) (2024)

FAQs

What is the easiest way to ice sugar cookies? ›

Use Squeeze Bottles to Decorate Cookies with Icing

I find that squeeze bottles work just as well for decorating and are easier for us non-pro bakers to work with. Plus, they're easy to clean! My favorites are little eight-ounce squeeze bottles that you can find at Michael's and other craft stores.

What is the frosting on sugar cookies made of? ›

For the icing, you need confectioners' sugar, water, vanilla extract (replace with water to keep the icing stark white, or use clear vanilla extract), a touch of corn syrup, and a little salt. The icing dries firm with a very slight crisp, so you can easily stack your decorated sugar cookies and travel with them.

Can I use canned frosting to decorate sugar cookies? ›

Yes! You can use any canned frosting or even make your own (but that's for another time).

What's the difference between cookie icing and regular icing? ›

Cookie icing can be used in the same way that royal icing can; however, it doesn't dry as hard as royal icing does. It's great for flooding cookies or piping designs into wet icing. To thin the consistency of cookie icing, just pop it in the microwave for about 20 seconds.

How to attach icing to sugar cookies? ›

Attaching the icing

Lightly brush the icing with water. This will allow the icing to adhere to the biscuit. Carefully lay the icing onto the biscuit and use your finger to gently round out any rough edges.

How to jazz up sugar cookies? ›

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

Is powdered sugar the same as icing sugar? ›

Yes! Powdered sugar, confectioners' sugar (including confectioners sugar and confectioner's sugar too), icing sugar, and 10X (a reference to the size of the particles) are all the same.

What's the difference between icing sugar and frosting? ›

You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

What are the three types of royal icing? ›

There are three main types of royal icing: stiff consistency, piping consistency, and flood consistency. They are used for different decorating techniques, although sometimes you can use different consistencies to achieve the same result.

Can you use Betty Crocker frosting to decorate cookies? ›

Betty Crocker Cookie Icing is the easy way to decorate cookies. Simply squeeze the ready-to-use pouch over your cookies to create beautiful and delicious treats.

What is the secret ingredient that will improve your frosting? ›

Beyond this textural improvement, white vinegar can also balance out the flavor of your frosting without making it sour or off-tasting.

What three ingredients is royal icing made of? ›

There are several methods that can be used to make royal icing, however no matter which method is used. The foundational ingredients remain the same - egg whites, icing sugar (also known as confectioner's or powdered sugar) lemon juice or cream of tartar.

Is royal icing or buttercream better for sugar cookies? ›

If you want a neat and clean, beautiful/cute design on your cookies, go with royal icing. Most people who are decorating cookies in the first place are going for the eye appeal, so it's a popular choice. But if you value taste over looks, go with messy, delicious buttercream frosting.

Is Wilton cookie icing like royal icing? ›

Like royal icing, cookie icing can be used to decorate your roll-out sugar and gingerbread cookies; however, unlike royal icing, cookie icing does not dry hard. Cookies decorated with cookie icing will set smooth, but the icing will remain soft and can be damaged if cookies are stacked or packaged.

How do professionals ice cookies? ›

Use the right royal icing consistency

You'll use piping-consistency icing to outline the cookies and add intricate details, while you'll use the looser flooding-consistency icing to fill the surface of the cookie and cover large areas. The only difference between the two icings is the amount of water added.

How do you frost cookies smoothly? ›

Slowly spread the frosting with the small metal spatula, working your way to the outer edges of the cookie until the frosting is smooth and evenly distributed. It's that simple!

How do you make cookie icing set faster? ›

Luckily, there are multiple ways that you can speed up the process. Leave your cookies to try at room temperature and expose them to as much airflow as possible. If your home is humid, use a dehumidifier or a fan to help dry the cookies quicker, or use a heat gun to solidify the icing at lightning speed.

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