This Sugar Cookie Recipe makes the best buttery, crisp cookies! They’re perfect for the holidays and gift giving but they make a great dessert all year round!
Try my Gingerbread Man Cookies recipe too!
The Best Sugar Cookie Recipe
With sugar cookie baking season in full swing, you’re going to need a fail proof sugar cookie recipe. This is it! This recipe is perfect for your favorite sugar cookie cutters and I have the most simple sugar cookie icing recipe that is going to change your life. Let’s get started! It’s Christmas cookie season, these are perfect to add to your baking list this year!
Why You’ll Love This Recipe
- Sugar cookies are great for Holidays, plus perfect for gifting to friends and neighbors!
- This recipe is easy to make with step by step instructions.
- They’re absolutely delicious!
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What You’ll Need
Here are the ingredients you’ll need to make the perfect sugar cookie recipe. See the recipe card located at the bottom of the post for full instructions.
- Butter– I use salted butter for most of my baking recipes. Unsalted works fine too.
- Cream Cheese– Use full fat cream cheese for the recipe for best results.
- Egg Yolks- For consistency, I use large eggs for my baking. Crack egg carefully and drain the whites over the sink keeping just the yolk in the egg shell. Transfer yolks to bowl.
- Pure Vanilla Extract- For best tasting results, use pure vanilla extract.
- All-Purpose Flour– Flour is the main dry ingredient in the cookie recipe.
- Kosher Salt– This coarse salt is commonly used in cooking and baking. Find it near the table salt.
- Powdered Sugar– Also called confectioners sugar. This fine sugar is used to make the icing.
- Milk– I generally use 2 % milk.
- Corn Syrup– Use light corn syrup for the icing recipe.
How To Make Sugar Cookies
Cream Butter. Place butter into the bowl of a stand mixer. Beat on medium speed for 2 minutes, until light and fluffy. Add cream cheese and beat another 2 minutes. Slowly add sugar, beating another 2 minutes. Reduce speed to low and add egg yolks one at a time then vanilla extract. Turn mixer off for a minute.
Add Dry Ingredients. Mix flour and salt in large mixing bowl. Turn mixer back on low speed and add 1/3 of flour mixture beating until combined. Add the next 1/3 of flour mixture beating until combined, then the final 1/3 flour mixture. Mix until just combined.
Knead Dough. Transfer dough to a lightly floured counter top or on top of floured parchment paper. With floured hands, knead a few times folding dough in half then pressing and in half again.
Divide Dough and Refrigerate. Divide dough into 2 equal parts forming discs. Wrap each disc with plastic wrap and refrigerate 2 hours before using or freeze for 45 minutes-1 hour before using.
Roll Dough and Use Cookie Cutters. When dough has been chilled, roll dough into 1/4-1/2 inch thick large round onto a lightly floured counter top. Preheat oven to 350 degrees F. Use cookie cutters to cut desired cookie shapes and transfer to baking sheets. Cookies can be close to each other. Very minimal spreading.
Bake. Bake cookies for 15 minutes, until lightly golden on edges. Let cool completely before icing.
Do I Have To Chill Sugar Cookie Dough?
Yes. Trust me, I am a very impatient baker, but this is one step you can’t leave out for those perfect little sugar cookie cut outs. Often times I’ll freeze my dough for 45 minutes and it’s perfectly ready to roll out. Otherwise give it a good 2 hours in the refrigerator before rolling out.
Tips For Rolling Out Sugar Cookie Dough
To start, make sure your counter top is clean and dried. Dust a large area with flour as well as the top of the sugar cookie dough. Dust your rolling pin with flour as well. Carefully start rolling your cold sugar cookie dough forming a round. It will take a few minutes to get the dough moving when it’s cold. Just keep at it.
I like to roll my dough to about 1/2-inch to 1/4 inch in thickness. Personal preference. Try a few variations to see what you like.
Tips For Cut Out Sugar Cookies
Make sure you flour the cutting side of your sugar cookie cutters. This is very important. Helps prevent any sticking.
Be sure to cut shapes as close to each other as possible to get as many cookies you can out of one roll.
Sugar Cookie Icing
This is such a simple icing recipe! Just a few ingredients is all you’ll need. Powdered sugar, milk and light corn syrup. You’ll also add food coloring of your choice 🙂
Add the milk to the powdered sugar, stirring until combined. Stir in light corn syrup until shiny and smooth. Divide into bowls to add food coloring.
We went with red, green, and white today. Anything goes, have fun with lots of colors.
I like to place my cooled cookies onto parchment paper while I’m icing them. Makes for an easier clean up.
I also like to put my toppings in little bowls so I can control where my sprinkles/toppings go onto the cookies.
Time for the icing! Use a knife, offset spatula or even a little clean paint brush. Whatever you like! I used an offset spatula. Works great. Be sure to put your sprinkles on as soon as you ice your cookies. It dries pretty quick.
The perfect Christmas sugar cookie! In all honesty these are great for any occasion. Use whatever cookie cutters you’d like that fits the season or occasion you are celebrating.
Let icing set completely, wait 2 hours before packaging to ensure icing is fully set. These look amazing on Christmas Plates for neighbors. Enjoy!
How To Serve
Serve sugar cookies for any occasion needing a sweet decorated cookie. They work great for Christmas plates for family and friends.
How To Store Leftovers
Store any leftover cookies in an airtight container room temperature for up to 3 days.
Try More Cookie Recipes!
The Best Sugar Cookie Recipe
Equipment
- Oven
- baking sheet
- parchment paper
- stand mixer
- mixing bowls
- measuring cups
- measuring spoons
- whisk
- spatula
- offset spatual
- plastic wrap
Ingredients
- 4 sticks butter softened
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 2 egg yolks
- 2 tablespoons pure vanilla extract
- 6 cups all purpose flour
- 1 teaspoon kosher salt
Sugar Cookie Icing
- 1 cup powdered sugar
- 3 1/2 teaspoons milk
- 2 teaspoons light corn syrup
Instructions
- Place butter into the bowl of a stand mixer. Beat on medium speed for 2 minutes, until light and fluffy. Add cream cheese and beat another 2 minutes. Slowly add sugar, beating another 2 minutes. Reduce speed to low and add egg yolks one at a time then vanilla extract. Turn mixer off for a minute. Mix flour and salt in large mixing bowl. Turn mixer back on low speed and add 1/3 of flour mixture beating until combined. Add the next 1/3 of flour mixture beating until combined, then the final 1/3 flour mixture. Mix until just combined. Transfer dough to a lightly floured counter top or on top of floured parchment paper. With floured hands, knead a few times folding dough in half then pressing and in half again. Divide dough into 2 equal parts forming discs. Wrap each disc with plastic wrap and refrigerate 2 hours before using or freeze for 45 minutes-1 hour before using.
- When dough has been chilled, roll dough into 1/4-1/2 inch thick large round onto a lightly floured counter top. Preheat oven to 350 degrees F. Use cookie cutters to cut desired cookie shapes and transfer to baking sheets. Cookies can be close to each other. Very minimal spreading. Bake cookies for 15 minutes, until lightly golden on edges. Let cool completely before icing.
- To prepare icing place powdered sugar into a medium mixing bowl. Stir in milk until smooth then add corn syrup beating until smooth. Divide icing into bowls and add food coloring as desired. Dip or paint cookies with a brush. Let dry completely before packaging.
Nutrition
Pin The Best Sugar Cookie Recipe!
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How long can the dough stay in the freezer? Made too much and wanted to save for a week
I’d say a good 3-4 months in the freezer.
I made the cookie dough for my busy daughter-in-law to use for cookiemaking with her children. The cookies were very tasty. Thank you for sharing this recipe with us.
Can the dough be refrigerated overnight?
Yes, that works just fine.
Can I freeze these?
How much icing does your recipe make? I see it only calls for teaspoons in milk and corn syrup so it doesn’t seem like a lot.
about how long will the cookies stay fresh after baking & icing?
Hi Cherry, at least 3 days. I keep them in the refrigerator.
Hi there can u freeze cookies once there decorated for later
Yes, I’d wrap them loosely in plastic wrap, place in an airtight container for up to 3 months.
Made these over the weekend. They taste great! The icing was a bit thick and hard to stir, but I’m SUPER new to the baking game, so it could have just been me. They look and taste dee-lish!
This dough handles so well. When rolling out sugar cookie dough, I dust my rolling surface with powdered sugar. That way you are not adding more flour every time you Errol scraps.
Does this icing work like flood icing?
Yes, but I make mind a little more thick.
Made these this past week. By far the best sugar cookies we have ever made!! Thanks so much for sharing a delicious recipe!
Hi instead of cream cheese can I don’t use it as my son can’t have cheese..
A few years back, I read a baking blog that you should roll out your cookie dough between two pieces of parchment paper. What a novel idea, I thought! I’ll never use flour to roll anything again! The first batch of cookies will taste like the last batch, no extra flour needed. Have you ever tried it? I’ve been baking for 30+ years, not sure why I didn’t think of this a long time ago! I also bake them on a cookie sheet lined with parchment paper. No more cookies sticking to my sheets!
Thanks for the tip! The receipt suggests it while baking which I always do but this is a great idea!
Can’t wait to try with my grandson. Thanks.
Is there supposed to be baking soda or baking powder in this recipe? Just checking before I start making. 🙂
Nope 🙂 Enjoy!! Please let me know how you like them!!
I love sugar cookies! They look so delicious and perfect for Christmas!