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.
Print
Soft 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.
This has got to be the most useful recipe I’ve ever read. And I look up a lot of recipes! You have given really clear and useful tips all jam packed in one article. Thank you!
I was just wondering if you could color the icing without food coloring is that possible?
Hi Pearl, we haven’t tested it, but you could try plant-based natural food coloring powders instead of traditional gel or liquid food coloring. Ground up freeze dried fruits may work, too. In either case, you’ll likely have to tinker with the amount of confectioners’ sugar. Let us know if you try anything!
I’ve made these cookies a ton and love them! Any recommendations for turning this recipe into a larger shaped cookie cake (hoping to create a number “5” cookie cake for my daughter)?
Hi Jenna! Many readers have used this recipe successfully for large number cookies. Bake time will vary depending on the size of your number, but keep a close eye on it. The cookie will be done when the edges are slightly browned. Hope it’s a hit!
This is the best sugar cookie recipe that I’ve made. It’s lovely without icing. We tried the pumpkin spice suggestion and loved it! These also kept shape nicely when cutting and pressing.
I love your cookie recipe but how can I make the dough black for Halloween?
Hi JJ, you can add a drop or two of black food coloring to this dough, or you can use our chocolate sugar cookies recipe like we do for Halloween cookies!
I love your recipes! There is one issue I need your help with. I can not use butter- dairy intolerance in our family. Would you replace with non dairy margarine or criso butter flavor or just plain crisco? Or any other suggestion that maintains the flavor?
Hi Barb, for this recipe, the best substitution would be butter flavored shortening.
I love this recipe and have made it many times! One of my nieces has an egg allergy. Do you think any egg replacements would work for this recipe?
Hi Melissa, we haven’t tested these cookies with an egg substitute, but there are many out there you could try. Please report back with your results if you try something! You could also try making these shortbread cookies, which are egg free and have a similar flavor.
I have made this recipe many times and love it! However, can I chill the dough before I roll it? Will it achieve the same result? I want to do cookie making at a kids’ party, and kids would love to roll the dough too!
Hi Ada, you can refrigerate the dough before rolling it out, but it’s much harder to roll the dough once it’s been chilled. It will take a bit of arm muscle!
Can I substitute with salted butter?
Hi Kim, if using salted butter you can reduce the added salt in the cookie dough from 1/4 teaspoon to 1/8 teaspoon.
Can this recipe easily be doubled??
Hi Bri, this dough recipe doubles well as long your mixer can handle the added volume. Enjoy!
Have you ever tried this with substituting for a gluten free flour blend? Any suggestions? I’ve made this many times as is and it is a well loved recipe, just wondering what I might to do make it gluten free.
Hi Jo Ann! So glad you love these cookies. We’ve only tested this recipe with all-purpose flour and recommend sticking with that for best results. Some readers have reported success using a 1:1 gluten free all-purpose flour, but we haven’t tried it ourselves. Let us know if you do!
I never thought I’d find a sugar cookie recipe that could rival the one that’s been passed down through generations in my family, but this one has truly won me over. It’s become my new go-to, and I can’t wait to share it with my loved ones. Change can be hard, especially when it comes to treasured family recipes, but sometimes it’s worth embracing something new – especially when it’s as fantastic as this sugar cookie recipe! Kudos to the creator for bringing such joy to my baking adventures.
My go to sugar cookie recipe. Made it several times. Love it!
Hey does this recipe truly make 24? I made a cookie recipe And it was supposed to make 12 And I got 8 idk if it depends on your cookie cutters too!?
Hi Gillian, if you’re using a cookie cutter that is 3-4 inches, it will make 24.
I absolutely love this recipe! I want to make them with a dinosaur foot print, do you think that would work with the baking soda in the recipe?
Hi Tovly, we’ve used this dough to make imprinted cookies before, like these snowflakes on top of our sugarplum fairy cupcakes. A dinosaur footprint should work well (no need to change the recipe at all). Make sure your dough is extra cold going into the oven to help the imprint hold its shape. So glad this recipe is a favorite for you!
I am excited to make these cookies, I am making them for my son’s BBQ Wedding shower in 4 weeks and was wanting to make them in advance. I have one question, can you freeze the dough after it is rolled out and cut so they can be baked a couple weeks later?
Absolutely. You can bake them from frozen (no need to thaw) and add an extra minute or 2.
hi! does anyone know if you can use dairy free butter in this recipe for the same results? thanks in advance for any insight!
Hi Mimi, we haven’t tested it ourselves, but you might try a plant-based butter. The results may be different but let us know if you give it a try!
First, I would like to say that I love your website! I love the recipes you share and I have tried some of them – no complaints here! My sugar cookies (for an Applefest Party) were a big hit! But I have a question – my daughter gave me an embossed rolling pin as a birthday gift. I have never used one! Have you had experience using one? Any special tips? Thanks so much!
Hi Betty, What a great birthday gift! Many readers have used one with this recipe with luck. We haven’t personally tried it, but would feel confident doing so.
Can you use a cream cheese frosting on these cookies?
Definitely!
How do you save the recipe
Click the little heart in the bottom right hand corner of the page!
I made the mistake of making these sugar cookies for my family and friends and now, they ask me to bake them ALL the time! Everyone says, “these are the best sugar cookies I have ever had!”
This has become my recipe for sugar cookies. I’ve been using this recipe for 4 years now. I double the batch so I can make it them thicker. They freeze well. My clients absolutely love the flavor of them!
Hi Sally can you give advice on shelf life after packaging. I have just finished 120 cookies for a 100 years loved celebration I also make cookies to go with my soap orders. Heart soap and acookie to enjoy
Hi Kerry, 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.
This is my go-to sugar cookie recipe. I make cutout cookies A LOT, and I know I can depend on this recipe to turnout right every time! I even made 225 (3 types of 75) of them for the welcome bags for my daughter’s wedding. They turned out so well that everyone thought I had bought them and they had been done professionally. If I could figure out how to attach pics, I’d show you how they turned out! LOVE LOVE LOVE this recipe!!!!
If I made cookies and had royal icing on top would it work outdoors for a neighborhood party? It would be in an aluminum container with a clear lid and it is more in the evening? Would I need to chill it first or would that ruin the texture of sugar cookies? God bless and thank you
Hi Fifi, that should work just fine! Make sure the royal icing is fully set/dried before serving. No need to chill the baked cookies before serving, although you certainly could if you’d like.
Perfect recipe. Love the flavour and I just reduce the baking powder a bit so they don’t spread/rise when baking
very yummy!! made with both almond extract and with out almond extract. loved the flavor with 🙂 my 4 year old was so excited to see pink butterfly cookies and blue flower cookies. Will be adding this to my favourite recipies! thanks.
I can’t rate it yet because I haven’t made them but I was wondering whether you had any suggestions if you don’t have a paddle attachment for your hand mixer? Thank you!
Hi Sophs! The regular beaters work just fine here.
Is there a difference between cutting out cookies before or after chilling?
Hi Annie! Yes, see the blog post above for details on the “why” behind our method.
Is there a difference in cutting your shapes before you chill or after?
Hi Annie, it’s best to wait and cut the shapes after the dough has chilled, because they will hold their shape better and be a bit easier to place/move on the silicone baking mat/parchment paper.
Do you recommend this recipe as a Slice ‘n’ Bake option for a Sugar Cookie Ice Cream Sandwich? Or is there a different sugar cookie recipe you’d recommend for an ice cream sandwich?
Hi Nicole, you can certainly use these baked cookies for cookie ice cream sandwiches. See how we do it in this cookie ice cream sandwich post (right above the recipe card)!