This sugar cookie recipe is simple, never fails, and holds its shape perfectly! It doesn’t spread, making it ideal for icing and decorating.
Published on October 1, 2025 by Pamela.
This post may contain affiliate links. Please read our disclosure policy.
I swear by this sugar cookies recipe, it’s my ultimate go-to! Back when I ran my home bakery, I made and sold hundreds of sugar cookies during Christmas alone. My kitchen felt like a cookie factory with trays coming out of the oven nonstop, and this recipe never failed me. Every batch came out soft, buttery, and held its shape beautifully, even for detailed cut-outs.
This is the easiest recipe for sugar cookies you’ll find. It works perfectly with royal icing, a simple royal glaze, dipped in chocolate, or even enjoyed plain. And the taste? Absolutely delicious!
Is this sugar cookie recipe easy for beginners? Yes! This recipe has simple steps, basic ingredients, and gives consistent results.
If you’re new to making sugar cookies, I promise this recipe is simple to follow, quick to put together, and gives you consistent results every single time. It’s the kind of recipe you’ll want to save for the holidays and beyond.
Ingredients to make sugar cookies:
- Unsalted Butter: Butter is the base of this recipe, creating a rich, tender texture and helping the dough hold its shape. Using unsalted butter gives you full control over the saltiness in your cookies. Don’t use margarine, invest in a good quality butter.
- Granulated Sugar: white granulated sugar is used here, it adds sweetness and structure to the cookies while helping create a slightly crisp edge. It also helps the dough cream beautifully with the butter for a smooth base.
- Egg: I use a medium or a large egg. If you have eggs at room temperature use that because they blend better with the butter. If you don’t, out of the fridge works too.
- Vanilla: You can use vanilla extract or go with vanilla bean paste for better quality and taste.
- Salt: A small pinch of salt enhances the flavors, balancing the sweetness and highlighting the vanilla’s warmth.
- All-Purpose Flour: Use all purpose flour so your cookies don’t spread, if you use cake flour they will spread which is fine if this is what you want. The flexibility in measurement (2.5 to 3 cups) allows you to adjust the dough’s consistency based on humidity or your preference for rolling and cutting, it can also be affected by the egg size and more factors. So, when adding flour, add a bit at a time and adjust.
How to make sugar cookies at home:
Frequently Asked Questions:
Can I double this recipe?
Yes! This recipe doubles beautifully, perfect for when you need larger batches for holidays or parties.
Sugar Cookies Thickness and Baking Time Tips
The thickness of the dough makes a big difference in how your cookies bake:
- For soft and chewy sugar cookies, roll the dough to about ¼ inch thick.
- For crispier cookies, roll the dough thinner, around ⅛ inch. Avoid this when your cookie cutter has small details.
- Remember that each oven is different so keep an eye on baking time, thinner cookies bake faster, so check a minute or two early. For reference I bake with the fan on with both top and bottom element (note that top and bottom element do not mean the broil option, broiling is way more intense and will burn the cookies). I place my cookie tray in the middle of the oven.
How to Store and Freeze Sugar Cookies
Once baked, let the cookies cool on the tray for a few minutes, then transfer them to a cooling rack. When they’re completely cool, stack them in an airtight container with baking paper between each layer. At room temperature, they’ll stay fresh for about 5 days. After that, they’re still safe to eat, they just start losing a bit of that fresh-baked texture.
If you plan to decorate your sugar cookies, make sure they’re fully cooled first. Don’t refrigerate them, since the fridge can dry them out. After decorating, leave them out to dry for at least 24 hours in a dark, cool room with low humidity. If your space is humid, give them up to 48 hours to fully set. For best results, place them on a flat surface without stacking or letting them touch each other. When the royal icing or glaze is 100% dry, I like to place them in individual cellophane bags and close them.
Freezing is a great way to prep this sugar cookie recipe ahead of time, it works for both the dough and the baked cookies.
- Freezing the dough: Shape the dough into a flat ball, wrap it tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 2 months. When ready to use, thaw it overnight in the fridge, then roll, cut, and bake as usual.
- Freezing baked cookies: Make sure the cookies are completely cooled before freezing. Place parchment paper between layers in a freezer-safe container or bag, then freeze for up to 2 months. Thaw them at room temperature before decorating or serving.
- Freezing decorated cookies: to freeze decorated cookies, make sure the icing is 100% dry. Then place the cookies in a ziplock back adding wax or parchment paper in between each cookie. Don’t overcrowd the cookies. When you’re ready to use them, remove them from the freezer and place them at room temperature for a few hours or until they thaw completely. Keep them in the bag you put them in until they’re ready.
💡 Pro tip: if the decorated cookies have edible paint on them or details with edible pens, brush them with a light coat of corn starch before freezing them.
Tutorials you might find helpful:
⭐️ If you tried this sugar cookies recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Sugar Cookies Recipe
Ingredients
- 1 Cup Unsalted butter room temperature
- 1 Cup Granulated sugar
- 1 Egg
- A pinch of salt
- 1 tsp Vanilla extract
- 2 ½ to 3 Cup All-purpose flour
Instructions
- In a bowl, beat room temperature butter until smooth and creamy.
- Add the sugar and mix on medium speed for 2-3 minutes until fluffy.
- Add the egg, salt, and vanilla extract, and whisk to combine.
- Gradually add the flour while mixing on the lowest speed. If using a stand mixer, switch to the dough hook attachment. If using a hand mixer, switch to a wooden spoon or knead by hand.
- Once the dough comes together, wrap it in plastic wrap and refrigerate for 30 minutes.
- Dust your surface with flour, roll out the dough to your desired thickness, and cut into shapes using cookie cutters.
- Place the cookies on a baking tray lined with baking paper.
- Preheat your oven to 160°C (329°F) and bake the cookies for 8-12 minutes, or until the edges are lightly golden.
- Transfer the cookies to a cooling rack and let them cool completely at room temperature.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Making sugar cookies is only half the fun, decorating them is what really brings them to life.
In this video, I’ll show you how to make royal icing step by step, walk you through the different royal icing consistencies, so you know exactly what to use for clean lines, smooth surfaces, and detailed designs.
Leave a Reply