Candy Sugar Cookies & a Video!

A soft, crisp-edged candy shaped sugar cookie inspired by my new cookbook!

My favorite sugar cookie recipe! Try them in adorable candy shapes and have fun decorating! Grab the recipe on

🍬🍭 39 days! 39 days! 39 days! 🍬🍭

Sally’s Candy Addiction cookbook will be here before we know it, sweeping the world one sweet confection at a time. I cannot wait for you to hold this new cookbook in your hands. This very excitement makes all the sleepless nights, headaches, photography stress (try shooting a cookbook in GRAY winter!), effort, and tears all worth it. I wrote this cookbook for YOU. Make sure you read the dedication page.

You can pre-order my cookbook here: Amazon Barnes and Noble Indiebound Indigo. Speaking of Candy Addiction, I’m sharing the official book tour schedule on my blog on August 31st! Please check back for the dates and locations. We’re just finishing up some details during the next week.

Sally's Candy Addiction for sale today!

To celebrate my cookbook’s upcoming release, I made candy shaped sugar cookies! This is not a recipe in the book. Rather, it’s a simple sugar cookie recipe that I’ve shared on my blog before. Surely you’ve tried them, right? This is my go-to recipe when I want to make festive cookie cutter cookies for holidays, parties, and other events. Soft centers, crisp edges, flat surface, simple ingredients, easy to decorate, and the cookie dough holds its shape when baked.

This is a sugar cookie recipe you need to try.

And I decided to get you extra excited about these candy cookies AND my cookbook’s release with the most adorable little video in all the land.

How can you not smile watching that? Thank you Five Story Media for helping me shoot the video!

So, let’s get back to making this candy inspired recipe. This cookie dough is very simple. Butter, flour, sugar, egg, and not much else. Make sure your butter is not melted in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Lightly softened is what you should go for. I let mine sit out at room temperature for 45 minutes. See a helpful visual of perfectly softened butter in this post.

The cookie dough will be thick, slightly sticky, and crumbly. Very important: This sugar cookie dough requires 1 hour of chilling. Once the sugar cookie dough is prepared, divide it in half, shape into balls, and then roll into two flat rectangles – about 1/4 inch thickness each then chill.

Chilling is mandatory for 2 reasons:

  1. Keeps the butter cold to help prevent spreading.
  2. Gives the gluten in the flour a chance to rest.

Candy Sugar Cookies on

As you notice, I chill the cookie dough AFTER rolling it out. This method is much easier than chilling the cookie dough as a whole and then trying to roll out a cold chunk of dough. That never seems to work in my favor.

The cookies take 8-11 minutes in the oven. I take mine out around the 9 minute mark for super soft cookie centers. If you like your sugar cookies a little more crisp, go for around 11 minutes. Rocket science.

Favorite sugar cookie recipe! Try them in adorable candy shapes and have fun decorating! Grab the recipe on

Decorating! The best part. When I make royal icing, I usually do not use powdered egg whites or meringue powder because I never have either in my pantry. Maybe that doesn’t make this icing “real” royal icing according to the cookie police, but it works for me. What I do use is confectioners’ sugar, water, vanilla extract, and a touch of corn syrup. The corn syrup makes the icing nice and shiny, while the ratio of confectioners’ sugar to water keeps it thick. The icing dries hard and slightly crunchy, so you can easily stack these decorated sugar cookies and travel with them.

This icing is so easy to work with! To make decorating a breeze, I use plastic squeeze bottles. I fill each with a different color icing and simply squeeze them onto the cookie. Buy some new ones— I don’t recommend using squeeze bottles that have previously been home to, like, mustard.

Can you imagine.

These sugar cookies require planning ahead. The cookie dough needs to chill. Then, before decorating the baked cookies, make sure the cookies are completely cool. And finally, the icing needs to completely “set” and harden on top of the cookie which takes around 24 hours. So start them a day in advance. Trust me on this!

Favorite sugar cookie recipe! Try them in adorable candy shapes and have fun decorating! Grab the recipe on

Sweeeeet like candy. 💗

Don’t be overwhelmed by all the steps; I’m insanely thorough.

Candy Sugar Cookies

A soft, crisp-edged candy shaped sugar cookie inspired by my new cookbook!


Sugar Cookies

  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (adds incredible flavor)
  • 2 and 1/4 cups (281g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking powder


  • 1 and 1/2 cups (180g) confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon light corn syrup1
  • 2 - 2.5 Tablespoons (30-38ml) room temperature water
  • pinch salt2
  • food coloring

Special Equipment

  • Candy shaped cookie cutter (I got mine at Hobby Lobby, you can also get it here and here)
  • Plastic squeeze bottles for decorating (optional, but encouraged!)


  1. Set aside enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 1 day to completely harden. If hardened icing isn't a concern, you'll only need about 4 hours to make these.
  2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Whisk the flour and baking powder in a medium bowl. Turn the mixer to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  6. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. My cookies take about 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.
  7. For the icing, whisk the confectioners' sugar, vanilla, corn syrup, and 2 Tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.
  8. Decorate the cooled cookies, Squeeze bottles make decorating so easy! You can enjoy right away or you can wait 24 hours for the icing to set and harden-- no need to cover the cookies as the icing sets. Once the icing has set, these cookies are great for gifting or for sending. They stay soft for about 5 days at room temperature.
  9. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze very well.

Recipe Notes:

  1. Corn syrup gives the icing fabulous shine. You can leave it out if you aren't concerned about shiny, glossy icing.
  2. I know salt isn't a typical ingredient in cookie icing, but my taste testers and I preferred that little pinch of salt. I use about 1/8 teaspoon.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥ And when you get your hands on a copy of Sally’s Candy Addiction, make sure you try my Caramel Turtles on page 94!

Sally's Candy Addiction Cookbook Chocolate Turtles recipe

These are my FAVORITE sugar cookies! Shaped into little candy shapes for Sally's Candy Addiction Cookbook



  1. Lucia @ The Foodwright on August 21, 2015 at 4:56 pm

    I’ve been searching for the perfect sugar cookie recently & I’m so excited that you posted this recipe! Definitely trying it this weekend 🙂 

  2. Sweetima on August 21, 2015 at 5:11 pm

    These look sooo tasty! And i really enjoyed watching the video, it was amazing! 🙂

  3. Kristie Hill on August 21, 2015 at 6:33 pm

    CUTE video Sally, I loved it. Know I need an excuse to make some sugar cookies!

  4. Mary Frances on August 21, 2015 at 10:50 pm

    Sally, these are absolutely darling! Oh my goodness, 39 DAYS TO GO?? Whoop whoop, can’t wait!

  5. leslie on August 22, 2015 at 1:40 am

    awhh the videoo! i looooooove itttt <3333 
    i've always wanted you to make videos of your amazing recipes 🙂 please make moree! 🙂

  6. Pahumca on August 22, 2015 at 2:09 am

    These look so good!! Would love to try them!

    I like to share my link

  7. Mahdiya -Madz's Kitchen- on August 22, 2015 at 2:44 am

    Oh Sally, I love the video!

  8. Del's cooking twist on August 22, 2015 at 10:04 am

    I love the video. Super cute! Can’t wait to have your second cookbook in my hands!! 🙂

  9. Elsie Perez on August 22, 2015 at 10:44 am

    These are so wonderful! The video is super cool. Love it!

  10. Laur on August 22, 2015 at 1:51 pm

    LOVE the video! Super cute. I cannot imagine what a sugar cookie with hints of mustard would taste like! 😛 Although, I bet there are some ketchup lovers out there who wouldn’t mind a hint of it. Or crazies who love BBQ sauce…. 😉 hahaha!

    I cannot WAIT for your cookbook to come out! This is awesome. Congratulations, girl!

  11. Jess @ whatjessicabakednext on August 23, 2015 at 10:41 am

    These sugar cookies are adorable! So cute and pretty! The video is amazing – super excited for your book!! 😀 

  12. Fay on August 23, 2015 at 10:42 am

    I don’t eat dairy – do you think I could substitute coconut oil for the butter? 

    • Sally on August 23, 2015 at 3:51 pm

      Not for these sugar cookies, unfortunately. Butter is the main ingredient!

  13. Katy on August 23, 2015 at 10:03 pm

    That video….❤️

  14. Erin on August 24, 2015 at 11:54 am

    Cute ‘arm candy’ in the video 😉

    • Sally on August 24, 2015 at 3:10 pm

      I tried very hard to make my hands and wrists look nice!

  15. Lexi on August 26, 2015 at 8:55 pm

    So cute! Can’t wait for your cookbook!

  16. Priyanka on August 28, 2015 at 3:40 am


    Yummm…  Your Candy addiction looking o delicious.

    Best way to make candy sugar cookies..
    I like this video


  17. rakhi on August 28, 2015 at 5:29 am


    I cherish the feature. Super adorable! Can hardly wait to have your second cookbook in my grasp!


  18. Sarah Redman on October 29, 2015 at 3:15 pm

    Hi Sally– I cannot wait to make these (in the shape of pumpkins) for a Halloween party this weekend. I have three questions for you: 1) what happens if I refrigerate the dough for say, 36 hours? It says up to a day but I have time to make the dough today but don’t have time to cut the cookies or bake them until early Saturday morning. 2) can i use your vanilla frosting (the one you use for your funfetti cookies) on these instead? I love fluffy frosting on sugar cookies! And I know they may not be as pretty… and 3) after I cut out the cookies I assume I can re-roll the scraps and cut more without re-refrigerating right? Thanks so much! I have made such delicious things from your site I cannot wait to add these to my list! -Sarah

    • Sally on October 30, 2015 at 11:35 am

      Hi Sarah. 1) 36 hours is OK. Let the dough sit out at room temperature for 10 minutes before shaping since the dough will be quite firm and may crack. 2) Vanilla frosting works, yes. 3) you can re-roll and shape the scraps of course. Enjoy!

  19. Daphne on November 24, 2015 at 6:15 am

    love the video! Super adorable. I can’t envision what a sugar treat with indications of mustard would possess a flavor like! In spite of the fact that, I wager there are some ketchup darlings out there who wouldn’t see any problems an indication of it.

  20. Anjali on November 24, 2015 at 7:17 am

    Oh, my god sally great and beautiful cookies. Nice video too. Love the way you made that cookies. Nice and easy to make that beautiful stuff.


  21. Shoshana Tran on November 28, 2015 at 1:54 pm

    Help! I only have salted butter, will the cookies still taste ok?

    • Sally on November 29, 2015 at 5:49 pm

      Yes, they will be OK with salted.

  22. Laurie Hauge on December 16, 2015 at 12:12 am

    I LOVE how thorough you are! I am making these right now and can’t wait to see how they turn out! 

  23. Catherine on January 28, 2016 at 2:32 pm

    Hi Sally! Love this recipe. I wanted to make sugar cookies with little dinosaur foot imprints for a birthday. Do you think it would be better to a) just bake them ahead of time and freeze them or b)freeze the dough and then try to roll them out and then do the imprint and bake closer to party time? Thank you I can’t wait to try it!

  24. Martina Cruz on February 9, 2016 at 12:09 am

    wow,, looks very yum.. very nice video as well as delicious cookies recipe.. Keep updating for more cookies making tips..!!

  25. Marie Pierce on February 20, 2016 at 4:08 am

    Another lavish [email protected] Sally.. I really liked your banana Donuts recipe.. & this one looks amaze too…. Wow.. You too look very fond of Candy’s & Bakery Food..!!

  26. jessicaray4 on March 1, 2016 at 5:29 am

    I cherish the video. Super adorable! Can hardly wait to have your second cookbook in my grasp!! 🙂

  27. shonali on March 24, 2016 at 6:37 am

    Goodness, my god sally awesome and delightful treats. Decent video as well. Love the way you made that treats. Pleasant and simple to make that excellent stuff.

  28. Jessica Ray on March 28, 2016 at 2:52 am

    Great work”” “Candy Sugar Cookies” LOVE the video! Super charming. I can’t envision what a sugar treat with indications of mustard would have an aftertaste like!

  29. Anna on May 10, 2016 at 5:19 am

    Thanks to Sally again for sharing her Delicious and easy to make candy shape sugar cookies. Love to try and i am sure its pretty great in taste too. Apart from pics, video makes its really easy for everyone. Looking forward for more from your side.   

  30. Mallika Ahuja on May 31, 2016 at 5:35 am

    Love it, Sally! Such a versatile sugar cookie recipe too!



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