The Best Sugar Cookie Recipe

5 from 1 vote

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!

sugar cookie dough cut outs

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!

Try my Gingerbread Man Cookies recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!

sugar cookie dough on parchment paper

Sugar Cookie Ingredients

*See bottom of post for entire recipe in recipe card

  • butter
  • cream cheese
  • egg yolks
  • pure vanilla extract
  • all-purpose flour
  • kosher salt
  • powdered sugar
  • milk
  • corn syrup

How To Make Sugar Cookies

  1. 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.
  2. 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.

 

sugar cookie dough wrapped ready to chill

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. Othwerise give it a good 2 hours in the refrigerator before rolling out.

 

rolling chilled sugar cookie dough

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.

sugar cookie recipe rolled evenly with rolling pin

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.

using cookie cutters for sugar cookie recipe

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.

cookie cutters on top of sugar cookie dough

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 ingredients

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 🙂

making sugar cookie icing

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.

preparing sugar cookie icing

We went with red, green, and white today. Anything goes, have fun with lots of colors.

baked sugar cookies ready for icing

I like to place my cooled cookies onto parchment paper while I’m icing them. Makes for an easier clean up.

sugar cookies ready for decorating

I also like to put my toppings in little bowls so I can control where my sprinkles/toppings go onto the cookies.

icing sugar 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.

iced sugar cookies

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.

iced sugar cookies

Let icing set completely, wait 2 hours before packaging to ensure icing is fully set. These look amazing on Christmas Plates for neighbors. Enjoy!

Sugar Cookie Recipe
5 from 1 vote

The Best Sugar Cookie Recipe

This Sugar Cookie Recipe makes the best buttery, crisp cookies! They're perfect for the holidays but they make a great dessert all year round!
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 15 mins
Chill Time 2 hrs
Total Time 30 mins
Servings: 45 cookies
Calories: 129kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • stand mixer
  • mixing bowls
  • 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

Calories: 129kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 69mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 80IU | Calcium: 9mg | Iron: 0.8mg
Keywords: best sugar cookies, best sugar cookies recipe, cut out sugar cookies, cut out sugar cookies recipe, easy sugar cookies, easy sugar cookies recipe

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photo collage of sugar cookie recipe

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15 Responses
  1. Darlene

    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.

  2. Brittany

    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!

  3. Lynn

    5 stars
    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.

  4. Katherine

    Made these this past week. By far the best sugar cookies we have ever made!! Thanks so much for sharing a delicious recipe!

  5. Sherrie

    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!

  6. Alexa Marshall

    Is there supposed to be baking soda or baking powder in this recipe? Just checking before I start making. 🙂

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