With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft cut out sugar cookies. Use your favorite cookie cutters and try my classic royal icing.
These are my favorite sugar cookies with icing. I shared the recipe on Sally’s Baking Addiction several years ago and published them in my cookbook as well. I’ve made them at least 38577 times (imagine all the butter), so I figured it’s time to share new recipe tips, a video tutorial, and more helpful information.
Why You’ll Love These Sugar Cookies
- Soft, thick centers with slightly crisp edges
- Irresistible buttery vanilla flavor
- Leave plain or flavor with extras like maple, cinnamon, and more
- Hold their shape
- Flat surface for decorating
- Stay soft for days
- Freeze beautifully
Sugar Cookies Video Tutorial
Overview: How to Make Sugar Cookies with Icing
- Make cookie dough. You only need 7-8 ingredients. With so little ingredients, it’s important that you follow the recipe closely. Creamed butter and sugar provide the base of the cookie dough. Egg is the cookie’s structure and vanilla extract adds flavor. I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Flour is an obvious addition, baking powder adds lift, and salt balances the sweet. So many *little ingredients* doing *big jobs* to create a perfect cookie. By the way, I also make chocolate sugar cookies too!
- Divide in two pieces. Smaller sections of dough are easier to roll out.
- Roll out cookie dough. Roll it out to 1/4 inch thick or just under 1/4 inch thick. If you have difficulty evenly rolling out dough, try this adjustable rolling pin. Speaking from experience—it’s incredibly handy!
- Chill rolled out cookie dough. Without chilling, these cookie cutter sugar cookies won’t hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.
- Cut into shapes. If you need suggestions for cookie cutters, I love Ann Clark brand. (Not sponsored, just a genuine fan!) Some of my favorites include this heart set, dog bone, snowflake, snowman, leaf, and a pumpkin. I also use and recommend these heart cookie cutters.
- Bake & cool. Depending on size, the cookies take about 12 minutes.
- Decorate. See my suggested icings below.
Have a little flour nearby when you’re rolling out the cookie dough. Keep your work surface, hands, and rolling pin lightly floured. This is a relatively soft dough.
The Trick Is the Order of Steps
Notice how I roll out the dough BEFORE chilling it in the refrigerator? That’s my trick and you can see me doing it in the video tutorial above.
Let me explain why I do this. Just like when you’re making chocolate chip cookies, to prevent the cookies from over-spreading, the cookie dough must chill in the refrigerator. Roll out the dough right after you prepare it, then chill the rolled-out dough. (At this point the dough is too soft to cut into shapes.) Don’t chill the cookie dough and then try to roll it out because it will be too cold and difficult to work with. I divide the dough in half before rolling it out and highly recommend you do the same. Smaller sections of dough are simply more manageable.
Another trick! Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. Pick it up, put it on a baking sheet, and place it in the refrigerator. If you don’t have enough room for two baking sheets in your refrigerator, stack the pieces of rolled out dough on top of each other.
How Thick Do I Roll Sugar Cookies?
These sugar cookies remain soft because they’re rolled out pretty thick. Roll out the cookie dough to about 1/4 inch thick or just under 1/4 inch thick. Yes, this is on the thicker side and yes, this produces extra thick and soft cookies. If rolling out cookie dough doesn’t sound appealing, try my drop sugar cookies instead.
Sugar Cookie Icing
I have TWO sugar cookie icing recipes and you can choose whichever works best for you.
- Favorite Royal Icing: This royal icing is my preferred sugar cookie icing because it’s easy to use, dries within 1-2 hours, and doesn’t taste like hardened cement. (It’s on the softer side!) I make it with meringue powder. Meringue powder takes the place of raw egg whites, which is found in traditional royal icing recipes. It eliminates the need for fresh eggs, but still provides the same consistency. You can find meringue powder in some baking aisles, most craft stores with a baking section, and online. The 8 ounce tub always lasts me awhile. The trickiest part is landing on the perfect royal icing consistency, but I provide a video in the royal icing recipe to help you.
- Easy Cookie Icing: This easy cookie icing is ideal for beginners. It’s easier to make than royal icing because you don’t need an electric mixer and the consistency won’t really make or break the outcome. However, it doesn’t provide the same sharp detail that royal icing decorations do. It also takes a good 24 hours to dry.
The pictured hearts are decorated with my royal icing using Wilton piping tip #4. If you’re not into piping tips, you can simply dunk the tops of the cookies into the icing like I do with my mini animal cracker cookies. 🙂
Sugar Cookie Tips & Tools
Before I leave you with the recipe, let me suggest some useful sugar cookie tools. These are the exact products I use and trust in my own kitchen:
- Electric Mixer (Handheld or Stand Mixer)
- Baking Sheets
- Silicone Baking Mats or Parchment Sheets
- Rolling Pin or this Adjustable Rolling Pin
- Food Coloring: Liquid food coloring can alter the consistency of the icing, so I recommend gel food coloring. For the pictured cookies, I used a few drops of dusty rose and 1 drop of sky blue. This Americolor Soft Gel Paste Color Kit is great to have if you do a lot of decorating and want to have a variety of colors on hand.
- Piping Tips/Squeeze Bottle: If you’re using royal icing, I recommend Wilton piping tip #4 for outlining and flooding. This is a wonderful basic piping tip to have in your collection. If you’re using my easy glaze icing, I recommend using a squeeze bottle.
- Piping Bag: If you’re using royal icing and a piping tip, you need a disposable piping bag or reusable piping bag.
- Couplers: Couplers are handy if you have multiple colors of icing and only 1 tip, and need to move the tip to the other bags of icing.
- Cookie Cutters: I like this heart-shaped cookie cutter, but you can use any shape you desire!
For even more recommendations you can see this full list of my favorite cookie decorating supplies.
Here’s What You Can Do With This Dough
- Christmas Sugar Cookies
- Striped Fudge Cookie Sandwiches
- Snowman Cookies
- Cinnamon Roll Cookies
- Stained Glass Window Cookies
- Valentine’s Day Cookies
- Maple Cinnamon Stars
- St. Patrick’s Day Cookies
- Easter Cookies
- Fireworks Cookies
- Watermelon Sugar Cookies
And if you’re craving sugar cookies with a little extra tang, try my cream cheese cut-out cookies with Nutella glaze.
PrintSoft Cut-Out Sugar Cookies
- Prep Time: 2 hours, 30 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours, 45 minutes (includes cooling)
- Yield: 24 3-4 inch cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.
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 makes the flavor outstanding)*
For Decorating
- Royal Icing or Easy Glaze Icing (royal icing is pictured)
- Assorted sprinkles
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it—see me do this in the video below. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy cookie icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
Notes
- Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Wooden Rolling Pin or Adjustable Rolling Pin | Heart-Shaped Cookie Cutter | Americolor Soft Gel Paste Color Kit | Piping Bags (Disposable or Reusable) | Couplers | Wilton Tip #4 | Squeeze Bottle
- Room Temperature: Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
- Flavors: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon. Instead of the almond extract, try using 1 teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract. Or add 1 teaspoon pumpkin pie spice or ground cinnamon. If using lemon extract, you can also add 1 Tablespoon lemon zest.
- Icing: Use royal icing or my easy cookie icing. See post above to read about the differences.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
I really loved these! I usually have so much trouble rolling out cookies, find them a hassle. The chilling before cutting is brilliant and easy. My cookies turned out fantastic. I had a question, I really love the flavour of cream of tartar in my sugar cookies. If I add 1tsp do I risk ruining the recipe?
I’m glad you enjoyed these sugar cookies. We haven’t tested that addition, but you can try it!
I will try and let you know!!!! Thank you so much! Love this blog for all my baking needs.
This is my go to recipe for sugar cookies. Thank you for sharing. I followed the recipe exactly as is, and it turns out great every time. The cookies do retain their shape while baking. The cookies taste delicious even plain and undecorated. I love that the recipe uses simple ingredients.
LOVE! LOVE! LOVE! This is the ONLY sugar cookie recipe I use!!!
My grand daughter and I were cruising the internet for the perfect sugar cookie recipe and landed on yours. We had all of the ingredients on hand, so we gave them a try. They were perfect! The only step we skipped was chilling the dough.they still turned out perfect. We enjoyed an icy afternoon decorating these little gems. Thank you for sharing the recipe!
BEWARE THE YIELD AMOUNT……….My comment is not about the cookie itself. I love all of Sally’s recipes. I follow them to a T, and they always come out great. My only “head’s up” with this recipe, is the Yield of getting 24, 3-4″ cookies. Not a chance based on this recipe, as is. I actually did the recipe PLUS half, and it only yielded 16 heart shape cookies (a little less than 4″). I have a rolling pin that has markings that let you choose the size. I used 1/4″ as stated, so it isn’t like I made them too thick. The cookies came out great – but only made 16, using up all the scraps. So plan according if you are trying to make a lot.
Hi AnnB, exact yield can depend on the shape of the cookie cutters, too. For next time, this recipe can be easily doubled if you need more dough to work with. Hope you enjoy the cookies!
I have never made sugar cookies from scratch before, so am looking for a great receipe. Came across this one, but I have two questions.
1. Commenters are using butter cookie and sugar cookie interchangably. Which is it — is this a sugar cookie or butter cookie?
2. Do these cookies rise slightly when baked?
Thanks
This is a sugar cookie recipe! As long as you follow the order of the steps (roll then chill) and make sure your dough is cold going in the oven they will not rise and will hold their shapes beautifully. Let us know if you give this recipe a try!
How long can the dough be frozen for? I don’t want to cut my shapes or anything yet, just to have the dough on hand for when I need it? Also, whats the best way to store it frozen? Thanks!
Hi Janell! See recipe notes for detailed freezing instructions. Enjoy!
Hi Sally,
I have been using many of your recipes and all are wonderful and easy peasy.
I halved the sugar cookie recipe and the dough was not soft at all. Would you recommend any changes for halving the recipe?
Also, I blitzed the sugar in the mixer ..is that ok?
Thanks
Y
Hi Y, Do you mean that you added the sugar with all the rest of the ingredients at once? We do recommend following the steps and beat the butter and sugar together on high speed until completely smooth and creamy before adding the rest of the ingredients as this will create the base of your cookie dough.
How long do the cookies tend to last once made if kept at room temperature rather then freezing?
Hi Callum, Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature.
This is a solid recipe. A few mods that I make:
Adding dried lemon powder (to taste)
Adding vanilla bean paste.
I’m a professional baker and have these ingredients on hand, but if you don’t, the vanilla bean paste is totally worth the splurge in your kitchen. It really makes the difference in straightforward recipes like this one.
Everyone loves these cookies! But how do I keep from having the bottom of the cookies kinda fan out. I’d like for them to keep their shape more
Hi Victoria, the spread could be due to how soft the dough is when baking. One way to help is to chill the shaped cutouts before placing them in the oven. Also, be sure that they’re all the same thickness and that your butter isn’t too soft (here’s more on what room temperature butter really means). Hope this is helpful!
Cold dough. Once your shapes are cut and on your pan, refrigerate until the dough is cold. The cookies will keep their shape.
LOL do not try this with 100% wheat pastry flour, so not good… That said this recipe as stated is fantastic, pretty much my go to at this point.
Are these cookies gluten free and are they peanut free
Hi Kristel! These cookies are not gluten free. While there’s no form of peanuts in the ingredients list, you may want to double check the brands of ingredients you use to ensure they are labeled peanut free.
This cookie recipe certainly deserves the title “best” sugar cookies. Nothing but compliments from all who gobble them up. Thank you Sally for sharing ❤️
This is such a great recipe! My daughters enjoyed decorating them too. I just ran out of vanilla and almond extract so I substituted with honey. I’ll make it as written next time.
Has anyone tried these with an egg substitute like aquafaba or applesauce? Open to other substitutes as well, but we can’t do egg. Thank you!
Lisa,
I run a bakery and we use a product call vegg to replace the eggs in our cakes and other recipes. It works like eggs and does not cause any inconsistencies in the products. I have tried just about all the other approaches and found that this product is the only thing that just works like an egg. Amazing.
I am using your sugar cookie recipe to make and decorate “unicorn” cut out cookies for my granddaughter’s 6th birthday. Do you have a recommendation for an edible gold icing I can use for decorating the “unicorn horn” ?
PS Your sugar cookie recipe is simply the BEST!
Hi Mary! We don’t have an edible gold icing to recommend, but I did use an edible gold paint recently that could be perfect for you – just paint it over white icing on the unicorn horn. Here’s the link on Amazon if you’re interested! https://www.amazon.com/gp/product/B082DJXDZF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 A craft store may have something similar as well. Let us know what you try!
Oh my gosh. I have never made sugar cookies and my grandsons wanted to make them for Christmas. Now I’ve made them 3 times. They are amazing! Simple and everyone enjoyed them. Will always use this recipe. Thank you.
This is a nice soft butter cookie. I liked them without the icing.
Thank you for making this recipe! Its soooooo good! Def will make again for my mom-she loves sugar cookies
These are amazing! I am addicted and keep trying to come up with reasons to make them again… like maybe since Christmas is over I can make them for MLK day?! Also I used gluten-free flour “Measure for measure “ from King Arthur and these were astonishingly good and you would have never guessed they were gluten free! I promised my mom I would make her Valentine’s Day cookies when I visit February! I have a feeling I will find a reason to make these every month! Thank you for this wonderful recipe!
I’ve made these cookies 3 times in the last year and they’ve come out perfect every time. The dough rolls out like a dream and they taste amazing. This is without doubt my go to sugar cookie recipe!
If I wanted to make this like a “twix sugar cookie” and add caramel and chocolate on top (rather than icing sugar) should I omit the almond extract? Or will it be a good addition still? Just worried if I mix the flavours it might taste odd
Hi Cat, that sounds delicious! You can certainly omit the almond extract. Let us know how they turn out!
I’ve tried several sugar cookie recipes and up til now ..I thought I had a favorite …but this recipe tops all I’ve tried! This is going to be my absolute go-to! It’s perfectly delicious and so easy, I made a batch and was rolled and in the fridge to chill in about 10 mins. I used the royal icing recipe for Xmas cookies. Now I’m going to make a batch with Sally’s lemon buttercream frosting..yuuuuuumm! Sally’s Baking Addiction keeps popping up .. top of the search list for several recipes I’ve been searching for. I’m addicted!
Can you use salted butter instead of unsalted?
Hi Jasmyne, If using salted butter you can reduce the added salt in the cookie dough from 1/4 teaspoon to 1/8 teaspoon. Happy baking!
Can you add ground almonds? And could you substitute granulated sugar for caster sugar
How do I cut this recipe down to two dozen cookies?
Hi Linda! The recipe as written makes about 24 (two dozen) 3-4 inch cookies. Happy baking!
Hi Sally, first time user of your baking recipes. I baked your soft baked sugar cookies, double batch, and they were gone within one day. They were so good. I’m going to try the chocolate icing as I make more today. Best I’ve ever had! Thank you so much
Hi Elizabeth, Thanks for sharing this. Enjoy and happy baking!
I loved this recipe it was less ingredients but much easier to work with than a stickier mix!
This recipe is outrageous! They were a huge hit with all my family. I even made some gluten free ones for my mom using a one to one gluten free flour and she loved them.
I’d like to know if I can use freeze dried fruit powder in this recipe. If so, how much do you recommend using? Thanks so much!
This is a great recipe, I’ve never had a problem with it. I guess Karen, I mean Stacy, just isn’t in the holiday spirit and might not know how to leave a critical review of a product or recipe without being mean.
Karen
Love these sugar cookies they have replaced family favorite recipe for sugar cookies, everyone asks for them. Tonight I’m making belguim type cookies for New Years eve with them they just love them and I love the ease of this recipe
Not a great baker, but I made these and loved them. Ended up leaving the dough in the fridge (rolled out) for about 3 days and they still turned out fantastic. Best sugar cookies I’ve ever had!