Candy Sugar Cookies

These are my sugar cookies dressed up like little pieces of candy and inspired by my cookbook Sally’s Candy Addiction.

sugar cookies shaped and decorated like sugar cookies

Sally's Candy Addiction cookbook

To celebrate my beloved candy cookbook, I made candy shaped sugar cookies. This is not a recipe in the book. Rather, it’s my favorite sugar cookie dressed up for the cookbook celebration. The sugar cookies recipe is my go-to recipe when I want to make festive cookie cutter cookies for holidays, parties, and other events. They have soft centers, crisp edges, a flat surface for decorating, simple ingredients, and the cookie dough holds its shape when baked.

This is a sugar cookie recipe you need to try.

How to Make Candy Sugar Cookies

The cookie dough comes together with easy ingredients like butter, flour, sugar, 1 egg, and not much else. Make sure you use proper room temperature butter and that it’s not melted in the slightest. You should be able to lightly press your finger into the stick of butter and easily make an indent without your finger sliding anywhere.

The cookie dough will be thick, slightly sticky, and a little crumbly. Very important: This sugar cookie dough requires 1-2 hours of chilling. Once the sugar cookie dough is prepared, divide it in half, shape into balls, then roll each to about 1/4 inch thickness before chilling.

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.

discs of sugar cookie dough with a wood rolling pin

Chill the Dough *After* Rolling

As you notice, I chill the cookie dough in the refrigerator AFTER rolling it out. This is my handy trick and I highly recommend you do the same. 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 our favors!

Depending on their size, the cookies take a quick 10 minutes in the oven.

I used this adorable candy cookie cutter.

sugar cookies shaped and decorated like sugar cookies

Decorating Candy Sugar Cookies

Decorating these candy sugar cookies is the best part. I have TWO sugar cookie icing recipes. After reading about each, choose whichever works best for you.

  1. Favorite Royal Icing: This classic royal icing is easy to use, dries within 1-2 hours, and doesn’t taste like hardened cement. (Rather, it’s on the softer side!) I make it with meringue powder. Meringue powder eliminates the need for fresh egg whites which is a common ingredient in royal icing. You can find meringue powder in some baking aisles, most craft stores with a baking section, and online. The trickiest part is landing on the perfect royal icing consistency, but I provide a video in the royal icing recipe to help you.
  2. Easy Glaze Icing: You can find my easy glaze icing recipe paired with my Christmas sugar cookies. It’s what I used to decorate the pictured cookies. This icing is easier to make than royal icing because you don’t an electric mixer and the consistency won’t really make or break the outcome. However, it takes a full 24 hours to completely dry.

If you make my easy glaze icing, use a squeeze bottle to decorate the cookies. This makes decorating so easy.

sugar cookies shaped and decorated like sugar cookies

Sweet like candy. ♥

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
sugar cookies shaped and decorated like sugar cookies

Candy Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 28 hours (includes chilling, cooling, decorating, and setting)
  • Yield: 3 dozen 3-inch cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These are my sugar cookies dressed up like little pieces of candy and inspired by my cookbook Sally’s Candy Addiction.


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 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)*



  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 set. If hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer 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.
  4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
  5. 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. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  6. Stack the pieces, with parchment paper or a light dusting of flour between the two, onto a baking sheet, cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  7. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a candy cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
  8. Arrange cookies on baking sheets 3 inches apart. Bake for 9-10 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.
  9. Decorate the cooled cookies with my easy glaze icing using a squeeze bottle. Feel free to tint either icing with gel food coloring. Icing sets completely in about 24 hours. 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.
  10. 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.


  1. 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 4, 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 5, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.

Keywords: sugar cookies, candy sugar cookies


Comments are closed.

  1. Lucia @ The Foodwright says:

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

  3. Kristie Hill says:

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

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

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

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

    I like to share my link

  7. Mahdiya -Madz's Kitchen- says:

    Oh Sally, I love the video!

  8. Del's cooking twist says:

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

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

  10. 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 says:

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

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

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

  13. That video….❤️

  14. Cute ‘arm candy’ in the video 😉

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

  15. So cute! Can’t wait for your cookbook!

  16. @Sally

    Yummm…  Your Candy addiction looking o delicious.

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


  17. @Admin

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


  18. 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

    1. 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. 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. 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 says:

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

    1. Yes, they will be OK with salted.

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

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

  25. 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 says:

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

  27. 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 says:

    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. 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 says:

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

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally