These are my go-to sugar cookies, beloved for their soft centers, crisp edges, and irresistible buttery vanilla flavor. Originally shared on Sally’s Baking Addiction and featured in my cookbook, this recipe has been perfected over countless batches (imagine the butter consumption!). Along with the recipe, I’m sharing updated tips, a video tutorial, and expert advice to ensure your success.

Why You’ll Love These Sugar Cookies:

Soft, thick centers with slightly crisp edges

Rich buttery flavor with a hint of vanilla
Versatile: leave plain or flavor with extras like maple or cinnamon
Holds its shape while baking

Perfectly flat surface for decorating
Stays soft for days
Freezes beautifully

How to Make Sugar Cookies with Icing

Prepare the Dough:
Start with just 7-8 simple ingredients. Cream butter and sugar as the base, then add egg for structure and vanilla (and optionally almond extract) for flavor. Flour, baking powder, and salt complete the mix, each contributing to the perfect texture.
Divide & Roll:
Divide the dough in two, roll it out to about 1/4 inch thick, and chill. Rolling the dough before chilling makes it easier to handle later.
Chill the Dough:
Refrigerate the rolled-out dough for 1-2 hours (or up to 2 days). This ensures the cookies hold their shape.

Cut & Bake:
Use your favorite cookie cutters to shape the dough, then bake at 350°F for about 12 minutes. Let cool completely before decorating.
Decorate:
Choose between two icing options:
- Royal Icing: Ideal for clean, detailed designs, it dries quickly and tastes great. Made with meringue powder for safety and ease.
- Easy Cookie Icing: A beginner-friendly option that’s simple to make but takes longer to dry (up to 24 hours).

Pro Tips for Success

Roll First, Chill Later: Roll the dough directly on parchment or a silicone mat, then transfer it to a baking sheet for chilling. This prevents the dough from becoming too stiff to roll.
Thickness Matters: Roll the dough to about 1/4 inch thick for soft, sturdy cookies.

Flour Lightly: Keep your surface, rolling pin, and hands lightly floured to avoid sticking.

Essential Tools

Mixer: Handheld or stand mixer for creaming ingredients.
Rolling Pin: An adjustable rolling pin ensures even thickness.

Cookie Cutters: Choose shapes to match your theme—hearts, pumpkins, or snowflakes!
Icing Tools: Gel food coloring, piping bags, tips (like Wilton #4), or squeeze bottles for easy decorating.

These sugar cookies are as fun to make as they are to eat. Whether you’re a pro decorator or keeping it simple, they’re sure to impress. Perfect for any occasion, they’re soft, delicious, and endlessly customizable.

The Best Sugar Cookies with Icing

Recipe by snackonmeat

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

These soft sugar cookies are a classic favorite with crisp edges, thick centers, and endless decorating possibilities. Whether you’re baking for a crowd or a cozy family gathering, this recipe is easy to double and yields a batch of beautifully delicious cookies.

Ingredients

Cookies
2 1/4 cups (281g) all-purpose flour (spooned & leveled), plus extra for rolling

1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened

3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract

1/4–1/2 teaspoon almond extract (optional, but enhances flavor)*
For Decorating
Royal Icing or Easy Glaze Icing (royal icing pictured)

Assorted sprinkles

Directions

Prepare the Dough:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar on high speed until smooth and creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract (if using), then mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Combine Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. The dough will be soft; if it feels too sticky to roll, mix in an extra tablespoon of flour.
Roll and Chill:
Divide the dough into two equal portions. Place each on a lightly floured parchment paper or silicone baking mat. Roll each piece to about 1/4 inch thick, lightly flouring as needed to prevent sticking.

Dust the top of one rolled-out dough with flour, place parchment paper on top, and stack the second piece of dough on top. Cover with plastic wrap or foil, then refrigerate for at least 1–2 hours (or up to 2 days).
Cut Out Shapes:
Preheat your oven to 350°F (177°C) and line 2–3 baking sheets with parchment paper or silicone baking mats. Remove one rolled dough piece from the fridge. If it sticks to the surface, gently lift it with your hand.

Use cookie cutters to cut out shapes, re-rolling dough scraps as needed. Repeat with the second dough piece.
Bake:
Arrange cookies 3 inches apart on prepared baking sheets. Bake for 11–12 minutes, rotating the sheets halfway if needed, until edges are lightly browned. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Decorate:
Once cookies are cool, decorate with royal icing or easy cookie icing. Use gel food coloring to tint the icing as desired. For easy cleanup, decorate directly on a baking sheet or place them in the fridge to speed up the icing setting.
Serve or Store:

Enjoy immediately or let the icing set before serving. Store plain or decorated cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to 10 days.

Notes

These cookies are perfect for gifting or shipping, as they stay soft and delicious for days. For larger batches, simply double the recipe!