I first learned to bake Classic Sugar Cookies when settling into life in the U.S., craving the warm, familiar treats from my childhood holidays. These cookies bring joy and comfort, reminding me that simple ingredients and love can make any day feel special. This recipe is my ultimate, foolproof guide to perfect cut-out sugar cookies and a quicker soft drop-cookie variation you’ll adore.
Table of Contents
Why This is the Only Classic Sugar Cookies Recipe You’ll Need
- Includes two recipes in one: a no-spread cut-out version and a soft drop-style variation for quick baking.
- Offers a detailed visual troubleshooting guide to fix common cookie baking issues.
- Provides pro tips for decorating to make your sugar cookies stand out beautifully.
- Saves you time and guesswork—everything you need is right here, no more hunting for multiple recipes.
The Ultimate Classic Sugar Cookies (Perfect for Cut-Outs)
This is the go-to recipe for holidays or special occasions. Designed to hold its shape beautifully, it’s ideal for creating charming cut-out sugar cookies you can decorate any way you like. The dough rolls out firm without spreading, so your shapes stay crisp and recognizable. Let’s dive into the ingredients and method for these perfect Classic Sugar Cookies.
Ingredients for Classic Sugar Cookies & Icing
For the Cookies:
- 1 1/2 cups powdered sugar
- 1 cup salted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/2 cups Gold Medal™ All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
For the Simple Glaze Icing:
- 3 cups powdered sugar
- 4 to 6 tablespoons milk
- 1/4 teaspoon vanilla extract
- Food colors (optional)
- Colored sugar or candy sprinkles (optional)
Note: For best baking results, weigh your ingredients in both US customary and metric units. Cream of tartar adds chewiness and prevents sugar crystallization, while almond extract gives a classic bakery flavor that takes these cookies to the next level.
Step-by-Step Instructions
- Mix the wet ingredients: In a large bowl, beat 1 1/2 cups powdered sugar, softened butter, 1 teaspoon vanilla, almond extract, and egg with an electric hand mixer or stand mixer on medium speed until smooth and well blended.
- Combine dry ingredients: Stir in the flour, baking soda, and cream of tartar just until combined. Pro-Tip: Be careful not to overmix; overworking the dough can make cookies tough.
- Chill the dough: Divide the dough in half, shape each half into a 1-inch-thick flattened disk, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough should feel firm and not sticky.
- Preheat the oven: Heat your oven to 375°F.
- Roll and cut the dough: Roll one disk at a time on a lightly floured surface to 1/4-inch thickness. Pro-Tip: Use flour sparingly to avoid tough cookies. Cut into shapes using 2- to 2 1/2-inch cookie cutters, placing shapes close together to minimize scraps. Place cookies at least 2 inches apart on ungreased cookie sheets.
- Bake the cookies: Place the cookie sheet on the middle rack and bake for 7 to 8 minutes until edges are light brown. Let cool on the sheet 1 minute, then transfer to cooling racks to cool completely, about 30 minutes.
- Prepare the icing: In a medium bowl, beat 3 cups powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla with a spoon until smooth and spreadable. Add extra milk, 1 teaspoon at a time, if icing is too stiff. Tint with food colors if desired.
- Decorate the cookies: Hold a cookie in one hand and spread frosting over the top to within 1/4 inch of the edges using an offset spatula or butter knife. Decorate with colored sugar or sprinkles if you like. Let icing set about 4 hours.
- Store properly: Store cookies covered in an airtight container at room temperature, with waxed paper between layers.
Variation: Quick & Easy Soft Drop Sugar Cookies
When you want classic sugar cookies without waiting for dough to chill, this soft drop cookie variation is perfect. Swap cream of tartar for additional baking powder (typically 1 1/2 teaspoons baking powder in total) and skip the rolling step. Simply mix dough well, scoop rounded balls onto a baking sheet, roll them in sugar if you like, and bake at 375°F for 8 to 10 minutes. The result? Soft, chewy cookies ready in a fraction of the time.
Essential Tools for Perfect Sugar Cookies
- Stand mixer with paddle attachment for smooth dough
- Cookie scoop for uniform dough balls
- Baking sheets (preferably heavy-gauge)
- Parchment paper or silicone baking mats
- Rolling pin for even dough thickness
- Assorted cookie cutters for fun shapes
- Offset spatula or butter knife for spreading icing
Sugar Cookie Icing 101
Start with the simple glaze icing recipe above for a light, sweet finish that hardens nicely. For a thicker, fluffier option, try classic American buttercream frosting made from butter, powdered sugar, vanilla, and a splash of milk or cream. Glaze icing is ideal for cookies you want to stack or package, as it sets firm. Buttercream frosting gives richer flavor and softer texture but is best served fresh.
Easy Decorating Ideas for Your Classic Sugar Cookies
The Classic Sprinkle
Add sprinkles before baking by pressing them gently onto unbaked dough cutouts, or sprinkle them atop fresh glaze icing before it sets for sparkle and fun.
Simple Knife Icing
Use a butter knife or offset spatula to spread icing smoothly across cooled cookies. Aim for a rustic, homemade look by leaving a small border around edges.
Marbled Icing Effect
Drop contrasting glaze colors onto fresh icing, then swirl gently with a toothpick for a beautiful marbled finish that impresses with minimal effort.
Ingredient Substitutions & Flavor Variations
| Ingredient Swap | Explanation |
|---|---|
| Unsalted Butter vs. Salted Butter | Adjust salt in recipe if using unsalted; salted butter adds flavor but salt levels vary. |
| Baking Powder vs. Cream of Tartar/Soda | Baking powder combines acid and base; use 1 1/2 tsp baking powder to replace baking soda + cream of tartar. |
Flavor Variations:
- Add lemon zest for fresh citrus notes.
- Substitute almond extract with peppermint or maple extract.
- Mix in cinnamon or nutmeg for warm spice variations.
Make-Ahead & Storage Tips
How to Freeze Cookie Dough
Freeze pre-rolled discs wrapped in plastic for cut-out cookies. For drop cookies, freeze pre-scooped dough balls on a baking sheet, then transfer to airtight containers. Bake dough from frozen, adding 1-2 minutes to baking time.
How to Freeze Baked Cookies
Freeze baked cookies layered with waxed paper in airtight containers. Frosted cookies freeze best with a firm glaze icing. To thaw, leave at room temperature for a few hours.
Visual Troubleshooting Guide: Why Did My Cookies Spread?
| Condition | Cause | Solution |
|---|---|---|
| Cookie Perfection | Firm dough chilled properly; right oven temp | Follow recipe chill time and baking temp |
| The Spreader | Butter too soft; too little flour; oven too cool | Chill dough; use correct flour amount; preheat oven properly |
| The Puffball | Too much flour; too high oven temp | Measure flour properly; lower oven temp slightly |
Classic Sugar Cookies
Ingredients
Equipment
Method
- In a large bowl, beat powdered sugar, softened butter, vanilla, almond extract, and egg with a mixer (or by hand) until smooth and well combined.
- Stir in flour, baking soda, and cream of tartar just until a soft dough forms; do not overmix.
- Divide dough in half, shape into 1-inch-thick disks, wrap in plastic, and refrigerate 2 to 24 hours until firm.
- Heat oven to 375°F (190°C).
- On a lightly floured surface, roll one disk at a time to 1/4-inch thickness. Cut 2- to 2 1/2-inch shapes and place 2 inches apart on ungreased baking sheets.
- Bake on the middle rack 7 to 8 minutes until edges are lightly browned. Cool 1 minute on sheets, then transfer to racks to cool completely (about 30 minutes).
- For the icing, mix powdered sugar, 4 tablespoons milk, and vanilla until smooth; add milk 1 teaspoon at a time if needed. Tint with food coloring if desired.
- Spread icing on cooled cookies with an offset spatula or butter knife; decorate with colored sugar or sprinkles. Let stand until icing is set, about 4 hours.
- Store cookies in an airtight container at room temperature with waxed paper between layers.
Notes
Frequently Asked Questions
How do I make classic sugar cookies at high altitude?
Increase flour slightly and reduce baking soda by 1/4 teaspoon. Bake a bit longer and monitor dough firmness.
Can I make this dough by hand without a mixer?
Yes, use a sturdy spoon or rubber spatula to blend ingredients thoroughly but gently to avoid tough cookies.
How can I scale this recipe up or down?
Multiply or divide ingredients evenly, keeping ingredient ratios consistent and measuring carefully.
Do I really need to chill the dough?
Chilling firms the dough, prevents spreading, and helps flavors meld, especially important for cut-out shapes.
What’s the best way to get clean cuts with my cookie cutters?
Chill dough well, use sharp cookie cutters, press straight down without twisting, and clean cutter edges between uses.
Conclusion
Making these Classic Sugar Cookies is simpler than you think, and the rewards—a tray of perfect cookies ready to decorate and share—are so worth it. Whether you try the cut-out or soft drop variation, I’m cheering you on every step. I’d love to know if you experimented with fun flavors like lemon zest or different extracts. Share your creative twists in the comments below, and don’t forget to tag your cookie photos on social media!
