The Best Sugar Cookies
Get ready to have fresh sugar cookies ready for your family and friends in just over an hour with our best sugar cookie recipe. It’s made with simple ingredients, so you probably already have everything you need in your pantry to make this sugar cookie recipe. Just use the step-by-step directions to bake a perfect batch of cookies every time. It’s up to you whether you roll out thin (⅛-inch) or thicker (¼-inch) cookies. Thinner cookies will be crispier; thicker cookies will be softer. This is a cutout cookie recipe, so you’ll want to use cookie cutters to cut the dough into your favorite shapes and characters. Once you have a batch baked up, follow the recipe’s steps to make royal icing—the best sugar cookie icing recipe. It’s easy to decorate cookies using our simple piping and flooding techniques. Finally, use the recipe’s storage tips to know how long to store your cookies in the refrigerator and freezer.
Ingredients
Cookies
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⅔ cup butter, softened
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¾ cup sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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1 egg
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1 tablespoon milk
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1 teaspoon vanilla
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2 cups all-purpose flour
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Small decorative candies (optional)
Royal Icing
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4 cups powdered sugar
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3 tablespoons meringue powder
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½ teaspoon cream of tartar
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½ cup water
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1 teaspoon vanilla
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2 - 4 tablespoons water
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Assorted colors paste food coloring (optional)
Directions
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In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.
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Beat in egg, milk, and vanilla until combined.
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Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
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Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.
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Preheat oven to 375°F. On a lightly floured surface, roll dough, half at a time, until 1/8- to 1/4-inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Repeat with the remaining dough.
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Bake about 7 minutes or until edges are very light brown. Transfer to wire racks; cool. If desired, frost with desired icing and/or decorate with decorative candies.
Royal Icing
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In a large bowl, combine powdered sugar, meringue powder, and cream of tartar.
Test Kitchen Tip: Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or in hobby stores where cake-decorating supplies are sold.
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Add the 1/2 cup water and the vanilla. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until icing is very stiff.
Add the 2 to 4 tablespoons water, 1 teaspoon at a time, to make an icing of spreading consistency.
Test Kitchen Tip: Cover the bowl with a damp paper towel to prevent icing from drying out.
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If desired, divide icing into individual bowls and tint with paste food coloring.
Sugar on Top
For a subtle sparkly touch, sprinkle colored sugar over cookie cutouts before baking. The sugar will bake into the dough for decoration, so the cookies need no icing.
How to Store Cookies
Layer unfrosted sugar cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. If desired, ice and decorate before serving.
Nutrition Facts (per serving)
| 74 | Calories |
| 4g | Fat |
| 10g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 74 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 10% |
| Cholesterol 14mg | 5% |
| Sodium 55mg | 2% |
| Total Carbohydrate 10g | 4% |
| Total Sugars 4g | |
| Protein 1g | 2% |
| Calcium 10.1mg | 1% |
| Iron 0.4mg | 2% |
| Potassium 11mg | 0% |
| Folate, total 12.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.