Sugar cookies are the blank canvas of the baking world—simple, buttery, and waiting for your creative touch. But too often they turn out dry, bland, or tough. Not these.
This recipe delivers sugar cookies that are soft and chewy in the center with just a hint of crispness at the edges. They hold their shape perfectly for cut-outs, yet every bite is tender and delicious.
Top them with smooth royal icing that sets to a beautiful glossy finish, add sprinkles, or keep them simple with a dusting of colored sugar. However you decorate them, these cookies are guaranteed to be the star of any cookie platter.
Instructions
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
Add Egg and Extracts
Add the egg, vanilla extract, and almond extract (if using). Beat until well combined and smooth.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
Divide and Chill
Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 2 hours, preferably overnight. Chilling is essential for preventing spreading.
Preheat and Prep
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll and Cut
On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters. Transfer to prepared baking sheets, spacing about 1 inch apart.
Chill Again
Place the baking sheets with cut-out cookies in the refrigerator for 10-15 minutes before baking. This further prevents spreading.
Bake
Bake for 8-10 minutes, until edges are just barely golden. Centers should look set but still soft. Do not overbake.
Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before decorating.
Make Royal Icing
In a large bowl, combine powdered sugar and meringue powder. Add ⅓ cup warm water and beat with an electric mixer on medium-high until smooth and glossy, about 5-7 minutes. Add more water a teaspoon at a time until desired consistency is reached. For outlining, icing should be thick (holds a ribbon). For flooding, thin slightly (disappears in 10-15 seconds).
Decorate
Divide icing into bowls and tint with gel food coloring as desired. Transfer to piping bags fitted with small tips. Outline cookies, then flood with thinned icing. Add sprinkles while icing is wet. Let dry completely, preferably overnight, until icing is hard and glossy.
Pro-Tips for Sugar Cookie Success
- Chill, Chill, Chill: Don’t skip any chilling steps. Cold dough is essential for sharp edges and minimal spreading.
- Roll Evenly: Use rolling guide rings or a consistent thickness for even baking. ¼ inch is perfect.
- Don’t Overbake: Sugar cookies should be barely golden at the edges. They’ll continue to set as they cool.
- Royal Icing Consistency: Thicker for outlines, thinner for flooding. Test on a plate—flooding consistency should smooth out in 10-15 seconds.
- Gel Food Coloring: Liquid coloring can thin icing too much. Use gels for vibrant colors without changing consistency.
- Dry Overnight: Royal icing needs time to harden completely. Let decorated cookies sit out overnight before stacking.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months. Baked undecorated cookies freeze well too.
These Perfect Sugar Cookies are soft, buttery, and absolutely beautiful.
