Before we dive into making this sugar cookie recipe, let’s start with the ingredients you’ll need.
Cookies
Powdered Sugar: Also called confectioner's sugar, powdered sugar ensures your cookies are tender, sweet, and fluffy.
Butter: Over the years, we’ve experimented with shortening and margarine, but butter remains our top choice. Soften it by leing it on the counter until your finger makes an imprint
Vanilla and Almond Extracts: These florings create a balanced, nutty sweetness. Vanilla enhances both the dough and icing, while almond extract adds a subtle, marzipan-like note
Other Ingredients for Cookie Dough: Gold Medal™ All Purpose Flour, large egg, baking soda, and cream of tartar.
Icing
Powdered Sugar: The go-to sugar to make smooth icing as it dissolves readily with the other ingredients.
Milk: Combines with powdered sugar and vanilla to create a spreadable icing.
Other Ingredients for Icing: Vanilla, optional decorating items like food coloring, candy sprinkles, or colored sugar.
Cookware You’ll NeedThrough the years, the cookware you'll need has remained largely unchanged. Here's a breakdown of what you’ll need for making this sugar cookie recipe with icing.
Electric Mixer: Both an electric hand mixer or stand mixer fitted with a paddle attachment work well to mix these cookies. A wooden spoon or rubber spatula will also work—choose whichever is most convenient for you.
Rolling Pin: A rolling pin helps spread dough evenly for uniform baking. While ailable in wood, plastic, and marble, a wooden pin is durable and easy to use.
Cookie Sheet: Through our over 75 years of baking, we’ve found that the best cookie sheets are shiny metal ones. They reflect heat efficiently, ensuring cookies bake and brown evenly.
Other Cookware You’ll Need: Large bowl, dry measuring cups, measuring spoons, rubber spatula, plastic wrap, cookie cutters, cookie spatula, cooling rack, medium bowl, and a mixing spoon.
How to Make Sugar CookiesHere’s a quick overview of how to make sugar cookies.
1. Make the Cookie DoughBeat the wet ingredients until well blended, then stir in the dry ingredients. Avoid overmixing to prevent tough cookies.
2. Chill DoughChilling the dough helps the cookies hold their shape and makes it easier to handle.
3. Roll Out Dough and Cut CookiesDust the counter and rolling pin with flour to prevent sticking. Roll the dough evenly—too thin makes cookies fragile, too thick leads to uneven baking. Use cookie cutters to cut shape, then slide a floured spatula underneath each cutout for easy transfer to the cookie sheet. Bake same-size cookies on the same sheet for even results.
4. Bake CookiesBake cookies one sheet at a time for even heat distribution. Remove when edges of cookies are lightly browned—they’ll continue to set as they cool.
5. Make and Add IcingMix icing until smooth and spreadable. Spread icing (plain or tinted) over the cooled sugar cookies and decorate with sprinkles, candies, or colored sugar.
Possible VariationsWe’ve heard from you that you like to try variations to make your homemade sugar cookies look as good as they taste.
Decorating Before Baking: Sprinkle cookies with colored sugars before baking. Or, as Sugarcookiequeen shares, “I’ll frost 1/2 of them and the other half I’ll put melted butter and cinnamon and sugar on before I bake…”.
Use Different Frostings and Icings: Royal icing gives cookies that polished look. Buttercream frosting is creamy and easy to top with sprinkles or candy.
Decorate for Holidays: Get festive with themed cookies—hearts for Valentine’s, snowflakes for Christmas, or eggs for Easter.
If you love thick, soft, bakery-style cookies—try our Frosted Soft Sugar Cookies. They won’t disappoint.
Storing and ReheatingHere are the best methods we’ve tested for storing your homemade sugar cookies.
Room TemperatureStore cookies in a covered container with wax paper between layers to prevent sticking, for up to 3 days.
RefrigeratorNo need to store baked sugar cookies in the fridge, but you can make the dough ahead of time. Shape dough into 2 disks and wrap tightly in plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature for up to 15 minutes before rolling out.
FreezerBaked, Unfrosted Cookies: Store in an airtight food container up to 12 months.Baked, Frosted Cookies: Store in an airtight food container with wax paper between layers for up to 3 months.ThawingFrozen Baked, Unfrosted Cookies: Thaw at room temperature for 1 to 2 hours. Frosting a frozen cookie may prevent the icing from sticking.Frozen Baked, Frosted Cookies: Thaw at room temperature in their container for 2 to 3 hours or until fully thawed. Why Betty Users Love This RecipeWith over 350 reviews and counting, our sugar cookie recipe is a longtime forite among bakers. Many bakers say they’ve been making it for years—and keep coming back to it—because of its consistency and reliability. Each batch turns out just right, with cookies that hold their shape and he a perfectly tender crumb. The combination of vanilla and almond extracts is often praised for adding a delicious depth of flor, making these cookies especially memorable.
Bakers also love the sugar cookie recipe’s ease and versatility. Even with small adjustments—like skipping the chilling step or swapping extracts—bakers report great results. Many he made it a family tradition, especially around the holidays, because the dough is so easy to work with and sturdy enough for decorating. Whether you're baking with kids, preparing festive treats, or simply looking for a dependable go-to recipe, this one continues to stand the test of time.