Simply Perfect Sugar Cookie Recipe

This sugar cookie recipe makes firm, tender cut-out cookies that hold their shape and glaze beautifully for Christmas decorating.

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A while back, this special recipe was caught in a tech glitch and had to be taken down. Over the last couple of months, so many readers have reached out asking for it. I received comments, emails, and even a Christmas card from a dear reader with a return-addressed envelope tucked inside, hoping I would mail the recipe to her. That little note touched me so much.

This recipe is not only delicious but also a true tried-and-true favorite in many kitchens, and I am so happy to share it again. Here it is, friends, with helpful tips and brand new images to make baking these sweet cookies even easier and more enjoyable.

These sugar cookies are everything I love in a baking recipe. The dough is easy to mix, rolls out beautifully, and holds its shape in the oven. The cookies bake up soft with just a little crisp edge, and the sweet royal icing adds the prettiest finish. This is the recipe I reach for whenever I want a classic cutout cookie for Christmas or any celebration.

I have been making these cookies for decades, and they are always the first to disappear from the cookie plate. The dough is sturdy enough for cookie cutters, yet tender when you bite into it. The simple icing can stay white or be tinted any color, which makes decorating fun and very easy. Once you try this recipe, I think it will become a keeper in your kitchen too. This year, I iced all the cookies with a soft tint of pink and gave them a shimmer with sanding sugar.

If you like to plan Christmas baking ahead, tuck this recipe into your list along with other favorites like 20 Favorite Christmas Recipes Your Family Will Love. It fits right in with a holiday cookie assortment.

What Are Sugar Cookies

Sugar cookies are simple, classic cookies made with flour, sugar, butter and shortening, eggs, and vanilla. They are iconic Christmas cookies. The dough is rolled out and cut into shapes, then baked until firm. They are known for their clean, sweet flavor and their ability to hold detailed shapes, making them perfect for decorating.

Ingredient Notes

Here is a quick look at the simple ingredients that give these sugar cookies their classic flavor and tender, firm texture.

• Cake flour – Gives the cookies a fine, tender crumb.
• Baking powder – Helps the cookies rise slightly without puffing or spreading.
• Salt – Balances the sweetness.
• Butter and shortening – Butter adds flavor, and shortening helps the cookies keep their shape.
• Sugar and brown sugar – Sweeten the dough and add a hint of warmth.
• Eggs – Bind the dough and create the right texture.
• Milk – Softens the dough and makes it easy to roll.
• Vanilla extract – Adds the cookies’ classic vanilla flavor.
• Cookie glaze ingredients – Egg white, powdered sugar, melted butter, vanilla, and salt create a smooth glaze that sets nicely.
• Sanding sugar – Adds sparkle and a light crunch when sprinkled over the glaze.

Do I have To Use Cake Flour?

You do not have to use cake flour in this recipe, but it does give these cookies their signature texture. Cake flour has a lower protein content than all-purpose flour, which means the cookies bake up tender without becoming crumbly. It also helps the dough roll smoothly and keeps the edges of the cut-outs nice and clean.

If you do not have cake flour on hand, you can use all-purpose flour, but the cookies will be a little firmer and not quite as tender. They will still taste delicious, just a bit different. If you want the closest substitute, measure out 1 cup of all-purpose flour, then remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Whisk well and use as directed.

Why Use Shortening In This Recipe

Shortening plays an important role in this recipe and works with the butter to give these cookies their classic texture. While butter adds the rich flavor we all love, shortening helps the cookies hold their shape in the oven so every cutout looks clean and defined. It also keeps the edges crisp and the centers tender without making the cookies spread or puff too much.

Using both fats gives you the very best of both worlds, which is why this recipe works so well for cut-out cookies. The dough rolls easily, bakes evenly, and creates cookies that are sturdy enough for icing and decorating but still delicious to eat. No wonder this is my very favorite Christmas cookie!

How To Make These Sugar Cookies

These sugar cookies come together easily with a few simple steps. Here is what to expect as you make the dough, roll it out, bake the cookies, and add the glaze.

Mix the Dry Ingredients

Sift the cake flour, baking powder, and salt together. This keeps the cookies light and helps them bake evenly.

Cream the Butter, Shortening, Sugars

Beat them until the mixture looks very light and fluffy. This step adds air to the dough, giving the cookies their tender texture.

Add the Eggs, Milk, and Vanilla

Mix in the eggs one at a time, then add the milk and vanilla. The dough will look smooth and creamy at this point.

Stir in the Dry Ingredients

Add the flour mixture and mix just until everything is combined. Do not overmix or the cookies may become tough.

Chill the Dough

Cover the dough and chill it for about an hour. Chilled dough rolls easily and helps the cookies keep their shape in the oven.

Roll and Cut Out the Cookies

Roll the dough on a lightly floured surface and cut it into shapes. Place the cookies on a parchment-lined baking sheet and chill again for 20 minutes before baking.

Bake the Cookies

Bake in a hot oven until the edges just start to turn golden. Cool them completely on a wire rack before glazing.

Glaze and Decorate

Mix the glaze until smooth, tint it if you like, and spread or drizzle it over the cookies. Add sanding sugar or sprinkles right away so they stick.

About The Icing

This simple icing is one of the reasons these sugar cookies look so pretty. It is an easy royal icing made with egg white, powdered sugar, vanilla, and a pinch of salt. The icing spreads smoothly, dries with a soft sheen, and firms as it sits, which makes the cookies easy to stack or package.

Use Pasteurized Egg Whites

Because the egg white is not cooked, use a pasteurized egg white for safety. Pasteurized eggs whisk beautifully and give the icing a smooth consistency.

How to Ice the Cookies

I use a small knife or an offset spatula to spread the icing. It does not need to look perfect when it first goes on. Just spread it evenly. The icing softens and settles within about a minute, smoothing out little ridges and imperfections on its own.

Keep the Icing From Drying Out

Royal icing begins to dry quickly. When you are not dipping your knife into the bowl, keep the icing covered with a damp paper towel. This prevents the surface from crusting and keeps the icing easy to spread.

Adjusting the Consistency

If the icing seems too thick, add a drop or two of milk. If it is too thin, whisk in a little more powdered sugar until it reaches a slow, steady drizzle.

Adding Sanding Sugar

Sanding sugar is not the same as table sugar. The crystals are larger and add a pretty sparkle, and they will not melt into the icing. After icing the cookie, let it sit for a minute or two to let the icing settle, and then sprinkle with the sugar.

Coloring the Icing

Paste or gel food coloring works best. It gives bright color without thinning the icing, and a tiny amount usually does the trick.

Tips For Successful Sugar Cookies

These simple tips will help your sugar cookies roll smoothly, bake evenly, and stay beautiful for decorating.

Chill the Dough

Cold dough holds its shape and is much easier to work with. Chill the dough after mixing, and chill the cut cookies before baking.

Flour Lightly

Use just a dusting of all-purpose flour on your work surface. Too much flour can make the cookies dry or tough.

Roll Evenly

Keep the dough the same thickness so the cookies bake at the same rate. A quarter-inch thickness works best for clean edges.

Watch the Oven

Sugar cookies bake quickly. Pull them out when the edges just start turning golden so they stay tender inside.

Cool Completely Before Glazing

If the cookies are warm at all, the glaze will melt and slide. Cool them on a rack before decorating.

Store the Cookies Properly

Once glazed and dried, stack the cookies between sheets of parchment in an airtight container.

Add Sanding Sugar or Sprinkles Right Away

Decorations will only stick while the glaze is still soft, so sprinkle as soon as you apply the glaze.

Can This Recipe Be Doubled

I personally like the ease of making one batch at a time. But, yes, this sugar cookie recipe doubles beautifully, and it is a wonderful idea if you are baking for a cookie exchange, packing tins for friends and neighbors, or stocking your freezer for Christmas.

Most ingredients in this recipe can be doubled without any trouble, but baking powder deserves a quick mention. Baking powder does not always scale up as neatly as flour, sugar, or butter. Too much can make cookies puff up quickly, then collapse as they finish baking.

To stay on the safe side, here is a simple guideline:
For every cup of flour in your recipe, use between 1 and 1 1/4 teaspoons of baking powder. When doubling this recipe, keep that ratio in mind so the cookies bake evenly and hold their clean edges.

A Dew Extra Tips:

• Mix in a larger bowl so the dough has room to come together.
• Chill the dough well, especially when working with a bigger batch.
• Work with half or a quarter at a time so the dough stays cold while you roll and cut the first half.
• Chill the cut cookies before baking to keep their shape.

A double batch yields about 6 dozen two-and-a-half- or three-inch cookies. Plenty to bake, glaze, and share, and the dough freezes beautifully if you want to save some for later.

Can This Cookie Dough Be Frozen And Baked Later

Yes, this sugar cookie dough freezes beautifully, which makes it perfect for holiday baking or whenever you want fresh cookies without starting from scratch. Freezing the dough keeps it ready to roll, cut, and bake whenever you need a quick batch.

Here are a few simple tips:

• Freeze the dough in a flat disc. Wrap it tightly in plastic wrap, then place it in a freezer bag. A flat shape thaws faster and more evenly.
• Label the dough. Write the date and the baking temperature on the bag so everything is ready when you need it.
• Freeze for the best quality. Frozen cookie dough can be frozen for up to three months for the best flavor and texture.
• Thaw in the refrigerator. Let the dough thaw slowly in the fridge until it is cold but pliable enough to roll.
• Roll and cut as usual. Once thawed, treat the dough just like fresh dough.
• Chill the cut cookies before baking. This helps them keep their sharp edges in the oven.

The dough freezes well, bakes beautifully, and tastes every bit as delicious as a freshly made batch.

Can These Baked Cookies Be Frozen

Yes, baked sugar cookies freeze wonderfully, and this is one of the easiest ways to stay ahead during busy baking seasons. Freezing the cookies after they are baked keeps them fresh, tender, and ready to glaze or decorate whenever you have time.

Here are a few simple tips:

• Cool the cookies completely. Any warmth will create moisture in the container, which can make the cookies soft or sticky.
• Freeze undecorated cookies for best results. You can glaze and decorate after thawing, so everything looks and tastes fresh.
• Layer with parchment. Stack the cookies between sheets of parchment in an airtight container to keep them from sticking together.
• Freeze up to three months. The cookies will taste their best when enjoyed within this time frame.
• Thaw at room temperature. Let them come to room temperature before glazing or decorating.
• Glaze once thawed. The glaze sets more evenly on cookies that are completely thawed and dry.

Freezing baked cookies is a smart way to get ahead of holiday baking while still serving fresh-tasting sugar cookies.

How To Store Sugar Cookies

If you are baking ahead and plan to decorate later, keep the unglazed cookies in an airtight container. They will stay fresh for several days at room temperature.

Store Glazed or Decorated Cookies

Once the glaze has fully set, layer the cookies between sheets of parchment in a container with a tight-fitting lid. This keeps the glaze from smudging and helps the cookies hold their pretty shape.

Keep Cookies in a Cool, Dry Place

Heat or humidity can soften the cookies or cause the glaze to lose its sheen. A pantry or cupboard works well.

Do Not Store Sugar Cookies With Other Cookies

Sugar cookies are delicate in flavor and texture. If they are stored with spiced, chocolate, or strongly flavored cookies, they can absorb those flavors and may become soft.

How Long They Stay Fresh

Sugar cookies stay fresh for about four to five days at room temperature when stored properly.

Refresh Cookies if Needed

If the cookies have been stored for a couple of days, place them on a cooling rack for a few minutes before serving to help them crisp up again.

Simply Perfect Sugar Cookie Recipe

These sugar cookies have been a favorite in my kitchen for years, and I hope they become a favorite in yours, too. They are simple to make, wonderful to decorate, and always bring a bit of joy to the season. Whether you bake them for Christmas, a special celebration, or just because it sounds delicious, I know you will enjoy every perfect, sweet bite.

Frequently Asked Questions About Sugar Cookies

Happy Christmas cookie baking, friends…