Best Sugar Cookies Recipe

These easy sugar cookies have crisp edges and soft middles. Cut out into shapes and decorated with icing, they're a delicious treat for any occasion.

Meet my best sugar cookie recipe! It’s an updated version of one I shared a few years ago, with streamlined steps, simple ingredients, and absolutely delicious results.

These cut out sugar cookies have crisp edges, soft middles, and a warm, buttery flavor. Decorated with icing, candies, and/or sprinkles, they’re a festive treat for Christmas, Valentine’s Day, or any occasion.

Heads up that this recipe requires chilling the dough, so plan to mix it up at least 2 hours before you roll out and bake the cookies. If you’d like to space out the steps of this recipe even more, you can freeze the cookies after baking. That way, they’ll stay fresh until whenever you’re ready to decorate. Let’s bake!

Sugar Cookies Ingredients

Here’s what you’ll need to make this easy sugar cookie recipe:

• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Baking powder – It helps the cookies rise.
• Unsalted butter – You’ll need softened butter for this recipe. To soften it, let it sit at room temp for an hour before making the dough.
• Granulated sugar – For sweetness.
• An egg – It binds the cookie dough together and gives the cookies a soft texture.
• Vanilla extract and almond extract – For warm depth of flavor. If you don’t have almond extract on hand, feel free to replace it with an extra splash of vanilla.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Cut Out Sugar Cookies

You can find the complete sugar cookie recipe with measurements at the bottom of this post. For now, here’s a step-by-step overview of how it goes:

Start by making the cookie dough. Whisk together the flour, baking powder, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Beat in the egg, followed by the vanilla and almond extracts.

Gradually add the dry ingredients, mixing on low speed until a soft cookie dough forms.

• Tip: If you don’t have a stand mixer, make the dough with an electric hand mixer!

Next, chill the dough. Divide it in half, and form each half into a 1-inch-thick disk. Wrap each tightly in plastic wrap and chill for at least 2 hours and up to 2 days. Don’t skip this step! Chilling the sugar cookie dough helps the cut outs hold their shape.

After the dough chills, roll it out. Place one disk on a lightly floured surface, and use a rolling pin to roll it out until it’s 1/4-inch thick.

• Tip: If the dough is too firm to roll out right away, let it sit at room temperature for 5 to 10 minutes to soften.

Use cookie cutters to cut out your desired shapes. Re-roll the scraps as necessary, and repeat with the remaining disk of dough.

Bake the cookies in a 350°F oven until the edges are just beginning to turn golden brown, typically 9 to 11 minutes. The cookies will still seem underdone in the middle, but they will set up as they cool.

Allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

How to Decorate Sugar Cookies

My favorite part of making this sugar cookie recipe is decorating the cookies! Here are the two sugar cookie icings I like to use:

• Royal icing (pictured) – Made with meringue powder, this type of icing sets up with a firm texture, which makes it great for piping fine lines and flooding/filling in shapes. I’m sharing the recipe I use in the recipe notes below.
• A super simple sugar cookie icing – When I’m not planning to make intricate designs, I make a super simple sugar cookie icing with milk (any kind) and powdered sugar. I start with 1 tablespoon milk and 3/4 cup powdered sugar and add more of each as needed to create a thick drizzleable consistency. This icing takes longer to harden. Store cookies in a single layer until it sets up.

Feel free to add food coloring to either icing to make your desired colors. After adding icing, top off the cookies with candies, sprinkles, or colored sugar to make them look extra-festive.

More Easy Cookie Recipes

If you love these soft sugar cookies, try one of these easy cookie recipes next:

• Gingerbread Cookies
• Chewy Molasses Cookies
• Thumbprint Cookies
• Chocolate Chip Cookies
• Best Peanut Butter Cookies
• Or any of these 17 Easy Cookie Recipes!

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Easy Cut-Out Sugar Cookies

rate this recipe:

5 from 46 votes

Prep Time: 1 hour hr

Cook Time: 20 minutes mins

Chilling Time: 2 hours hrs

Total Time: 3 hours hrs 20 minutes mins

Serves 30

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This easy sugar cookie recipe is a perfect treat for Christmas, Valentine's Day, or any festive occasion. The cookies have crisp edges, soft middles, and a delicious buttery flavor. Have fun cutting them out into your desired shapes and decorating them with icing!

Equipment

• Christmas Cookie Cutters
• KitchenAid Mixer

Ingredients

• 2¾ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 cup unsalted butter, 2 sticks, at room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Royal icing, for decorating, optional (recipe in the notes below)

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Instructions

• In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and mix to combine, then mix in the vanilla and almond extracts.
• Gradually add the dry ingredients, mixing on low speed until combined. The dough will be soft.
• Divide the dough in half. Form each half into a ball, then flatten into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• Roll out the dough on a lightly floured surface until about ¼-inch thick. If the dough is too firm to roll right away, let it sit at room temperature for a few minutes to soften. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the scraps as necessary.
• Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are just beginning to turn golden brown. The cookies will seem underdone in the middle, but they will set up as they cool. The exact timing will depend on the size of your cookie cutters.
• Let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely. Once cool, decorate with royal icing or as desired.
• Makes about 30 cookies. Exact yield will vary based on the size of your cookie cutters.

Notes

Royal icing (recipe adapted from Wilton): Sift 4 cups powdered sugar into the bowl of a stand mixer. Add 3 tablespoons meringue powder and 5 tablespoons water. Mix until smooth and glossy. Transfer half of the frosting to a piping bag with a #3 tip for piping thin lines and for outlining filled-in shapes. For flooding/filling in cookie shapes, add more water, ½ teaspoon at a time, to thin the icing to a runny consistency. Add food coloring as desired.