Published: · Modified: by Claire
Jump to Recipe·Print Recipe·★★★★★4.7 from 12 reviews
These ultra-soft, no-spread sugar cookies are the perfect base for all your cookie decorating needs. Below you'll find a comprehensive guide on working ahead, common problems and how to fix them, and answers to frequently asked questions.
I think we can all agree it's hard to beat a good sugar cookie. They're soft, chewy, don't spread when you bake them, and are the perfect canvas for all your edible art needs.
And after 6 years and who knows how many batches of cookies, I've finally fine-tuned my favorite sugar cookie recipe.
So whether you're new to sugar cookie baking or are just in the market for something new or maybe you've made them and they just didn't turn out so you're here to find out why... I'm spilling all of my sugar cookie secrets below!
Jump to:
- Watch the process
- Ingredients
- How to make sugar cookies
- Working ahead
- Troubleshooting
- Frequently asked questions
- Storage
- Ways to use sugar cookies
- More resources
- Recipe
Watch the process
Ingredients
I bet you have everything you need in your pantry and fridge to make these cookies.
Below, you'll find tips as well as some of the baking science behind the ingredients. For measurements, check out the recipe card.
- Unsalted butter: At room temperature to ensure you get the most out of the creaming process. I like to set mine out 30-60 minutes before I need it.
- Granulated sugar: Adds sweetness. When creamed with butter, the sugar creates air pockets in the dough, which helps keeps the cookies from spreading during the baking process.
- Egg: To keep the batter from seizing, make sure the egg is at room temperature.
- All-purpose flour: We're adding just enough flour to keep our cookies firm but not so much that they become cakey.
- Vanilla extract: This is my flavoring of choice but you can substitute it with any extract to create your own fun flavors. If chocolate is your thing, check out my chocolate sugar cookie recipe.
How to make sugar cookies
First, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla and repeat.
Second, scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
The dough should be firm, easily peels away from the bowl and no longer sticky.
Third, flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Fourth, remove the dough from the refrigerator. Knead the dough on a lightly floured surface until malleable. Roll the dough out to ¼" thick. Cut out with desired shapes.
Finally, bake the dough at 350F for 6-10 minutes, depending on the size of the cookies. The cookies are done when they're no longer shiny on top.
Working ahead
I get it, you lead a busy life and sometimes you need to be able to batch things out in advance (I'm looking at you holiday cookie platters). Good news! Sugar cookies are versatile with lots of options for working ahead.
Refrigerating cookie dough
Sugar cookie dough can be kept in the refrigerator for up to 5 days before use.
Chilling the dough also controls spread, intensifies flavor, and can yield crispier cookies.
Freezing cookie dough
There are two ways to freeze sugar cookie dough: as a whole batch or as individual cutouts.
To freeze the dough as a batch: Freeze the cookie dough as a disc, tightly wrapped in plastic, for up to 3 months.
To freeze the dough as cutouts: Freeze cutout cookies on a lined baking sheet (about 2-3 hours), then store in airtight bag in the freezer for 3 months.
Thawing/baking:Thaw in the refrigerator overnight, then bake as directed.
Freezing baked cookies
Freeze cooled cookies on a baking sheet, then store in an airtight container in the freezer for 3 months. Iced cookies should be stored with parchment paper between each cookie.
Thawing:Place frozen cookies on a cooling rack at room temperature until thawed.
Troubleshooting
- Sugar cookie dough is too dry: This is often a sign of too much flour. Try kneading in a little vegetable oil until the dough no longer crumbles.
- Sugar cookie dough is too sticky: Sticky dough is a result of one of two problems: either the cookie dough isn't cold enough or it has too little flour. If the dough has chilled for at least 1 hour, try kneading in a little more flour.
- Sugar cookies lost their shape while baking: If you act quickly, this is an easy fix. Simply re-cut the cookies with the same cookie cutter immediately after removing the tray from the oven.
- Baked sugar cookie surface is uneven: Run a fondant smoother gently over the tops of the cookies immediately after removing them from the oven. If you don't have a fondant smoother, gently patting the top with a paper towel works, too.
- Baked sugar cookies are gummy: Gummy cookies are often a sign that the cookies were under-baked or had too much liquid/moisture in them. If the cookie dough wasn't sticky, it's probably the former. To avoid gummy cookies, make sure you bake them until the surface is no longer shiny.
Frequently asked questions
Can sugar cookies be made with margarine?
Yes and no. Yes, sugar cookies can absolutely be made with margarine but no, I would not recommend swapping out the butter in this recipe for margarine.
Because margarine and butter contain different levels of fat and have different melting points, swapping out the butter in this recipe for margarine would drastically change the makeup of these cookies and how they bake.
If you'd prefer sugar cookies made with margarine, I'd recommend finding a recipe that specifically calls for margarine.
How can I help my sugar cookies keep their shape?
There are three things that will help your sugar cookies keep their shape while they bake: starting with a firm dough that has enough flour to keep the dough from spreading while it bakes (like this recipe), sufficient chilling and making sure the dough isn't rolled too thin (no thinner than ¼").
What makes sugar cookies soft?
Soft cookies tend to have high moisture/fat content. This can be tricky for sugar cookies as high moisture/fat content also tends to encourage spreading, so the best way to ensure your cookies stay soft is to make sure they're not over-baked.
I recommend baking the cookies until they're no longer shiny on top, and then letting them rest on the baking sheet for 2-3 minutes so that they continue to bake all the way through.
Can sugar cookies go bad?
Yes, but with proper storage they can last up to 3 weeks on the counter or 3 months in the freezer (unfrosted).
Storage
Sugar cookies can be stored in a cookie jar at room temperature for 2-3 days or in a cool, dry, airtight container for up to 3 weeks.
Ways to use sugar cookies
More resources
If you're new to the wonderful world of cookies and cookie decorating, I have a few more resources for you before you go:
- My favorite, fool-proof royal icing recipe with all of my best tips on coloring, consistencies and troubleshooting
- Creative ways to use up leftover royal icing, should you have any
- My top 10 lessons learned from 10 years of cookie decorating
- How to make your own cookie cutters
Did you make this recipe?Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.
Recipe
How to make sugar cookies
Learn how to make ultra-soft, no-spread sugar cookies for all your cookie decorating needs.
- Author: The Simple, Sweet Life
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
Ingredients
UnitsScale
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
Instructions
- Beat the butter and sugar on medium-high until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract and repeat.
- Scrape down the sides of the bowl and add the flour one cup at a time, mixing between each new addition.
- The dough should be firm, easily peels away from the bowl and no longer sticky.
- Flatten the dough into a disc, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Once the dough is chilled, knead it on a lightly floured surface until malleable.
- Roll the dough out to ¼" thick. Cut out with desired shapes.
- Bake the dough at 350F for 6-10 minutes, depending on the size of the cookies.
- The cookies are done when they're no longer shiny on top.
Notes
- Sugar cookie dough is too dry: A dry dough is often a sign of too much flour. To fix this, try kneading in a little vegetable oil. Dough that is too dry will lead to dry, crumbly cookies.
- Sugar cookie dough is too sticky: If your sugar cookie dough is too sticky, it's most likely one of two problems: either the cookie dough hasn't been chilled long enough or it has too little flour. Make sure the dough has chilled for at least 1 hour, but if the dough is still too sticky, tried kneading in a little more flour.
- Sugar cookies lost their shape while baking: If your cookies lost their shape during the baking process, no worries! If you act quickly, it's an easy fix. Simply re-cut the cookies with the same cookie cutter immediately after removing the tray from the oven.
- Baked sugar cookie surface is uneven: Sometimes sugar cookies will develop little bumps and air bubbles as they bake. If this happens, run a fondant smoother gently over the tops of the cookies immediately after they've been removed from the oven. If you don't have a fondant smoother, gently patting the top with a paper towel works, too.
- Baked sugar cookies are gummy: Gummy cookies are often a sign that the cookies were under-baked or had too much liquid/moisture in them. If the cookie dough wasn't sticky, it's probably the former. To avoid gummy cookies, make sure you bake them until the surface is no longer shiny.
Recipe adapted from Make Bake Celebrate
Sources:
LeafTV - How Should I Store Sugar Cookies After Baking?
The Kitchn – The Best Types of Cookies to Freeze (and How to do That)
Better Homes and Garden - How Long to Store Cookies in the Freezer
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 8.4g
- Sodium: 57mg
- Fat: 8g
- Saturated Fat: 4.9g
- Carbohydrates: 20.3g
- Fiber: .4g
- Protein: 1.9g
- Cholesterol: 27mg
Keywords: cut out sugar cookie recipe, how to make sugar cookies, sugar cookie tutorial
Update Notes: This post was originally published in April of 2013 but was republished with step-by-step photos and tips in February of 2019.
Oh hey, you made it all the way to the end. And you know what that means: time for an adorable cat photo.
Reader Interactions
Comments
Rondi says
Shortening? Your ingredient list doesn't show any, but yet you mention it in the direction. Could you clarify how much is needed.
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The Simple, Sweet Life says
Hi Rondi! Sorry for the confusion! I think I changed the ingredients in this recipe ages ago and just forgot to update the instructions. There shouldn't be any shortening in this recipe. 🙂
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Kris says
I’ve enjoyed reading your advice on royal icing for beginners. I am learning techniques on the internet. I started decorating a year ago for Christmas. My cookies showed much improvement this Christmas. Any excuse to make and decorate cookies have been fun. My proudest was last Memorial Day. I “dressed” gingerbread men in accurate uniforms for Marines, sailors, and Rangers. They were really cute. This Christmas my gingerbread men and ladies were in lederhosen and dirndls. I played with dusting powder for the first time.
Learning from wonderful people like you who shares their skills and processes is most appreciated. Thank you.
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Gloria says
Perfect timing for this recipe. I was just saying I need to make some Valentine cookies for the grandkids this weekend. Now I have the dough recipe, I don't have to search for one. Thanks.
★★★★★
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Sue says
This is super helpful!! Thank you for the details and great tips 🙂
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Des says
Just in time for Valentine's Day! I have pinned this recipe and will be making these in a few days!
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Anna says
These look wonderful! So delicate and cute! We love sugar cookies in our house, they are great fun to make with kids too! Your tips are very helpful, thanks so much for sharing it all!
★★★★★
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Victorialynn says
I love this recipe, the form the texture. However i do wish they were just a tad sweeter. Any suggestions?
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Claire | The Simple, Sweet Life says
Hi Victoria! Because sugar cookies are typically covered in frosting or icing, the cookies themselves are often a little less sweet. I'd personally recommend adding a sweet topping like frosting or icing, not only for the additional sweetness, but also the added texture.
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Dominique | Perchance to Cook says
I have a deep love of sugar cookies, especially around Valentine's day 🙂 I can't wait to try these! Thanks for the troubleshooting section; so helpful!
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Kylie | Midwest Foodie says
My daughter will love helping me make these! We'll definitely be getting the pink frosting and sprinkles 🙂
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Kathryn | Urban Foodie Kitchen says
These look so perfect! Thanks for all the great tips to make them come out just like bakery cookies! And that would so be my cats sitting hoping for a taste!! 🙂
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Marisa Franca says
I was planning on making some sugar cookies for our grandsons for Valentine's Day. This recipe looks ideal for what I have in mind. I thought I'd get fancy with the royal icing rather the the actual cookie itself. Thank you for all the tips.
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Lorie says
It’s been so long since I’ve made a really good sugar cookie. Good thing I came across this one! These are so simple too!
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Charity says
So pretty! Love how all your cookies are perfectly round. Thanks for sharing your tips!
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Kelly Anthony says
Such pretty cookies...and kitty! Ha! Love that pink frosting and the sprinkles so much!
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Jagruti Dhanecha says
Oh my, these sugar cookies look so gorgeous, what perfect timing! Such an informative post and can't wait to prepare these cookies in my kitchen too!
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Jyothi (Jo) says
Oh thank you for this amazing post. Loved all detailed tips and instructions and damn those cookies looks PERFECT. I can't get over you gorgeous photos.
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Kat says
Absolute worst cookie recipe I’ve ever tried. The dough crumbled apart and no amount of kneading or adding olive oil could do anything. I’ve never felt such strong feelings toward a recipe as I do for this one. Wasted a few hours of my life and money spent on ingredients.
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The Simple, Sweet Life says
Hi Kat! I'm sorry to hear this recipe didn't turn out for you. Based on the issue you described, it sounds like your dough had too much flour in it or perhaps the butter wasn't soft enough. In the future, you can try adding the flour a 1/2 cup at a time and making sure you only add enough to keep the dough from being sticky; Once it pulls away from the bowl, forming a single clump and is no longer sticky to the touch, you know you've reached the right consistency.
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JET says
My cookie dough turned out like Kat’s. In the recipe it says 1 egg but in the video it says eggs. I added an extra egg and the consistency improved to the same as the video.
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Shelleen says
Can you use powdered sugar to roll out the dough instead of flour so you don't incorporate too much extra flour into the dough?
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The Simple, Sweet Life says
Hi Shelleen! Yes, you can roll your dough out on a powdered sugar dusted surface instead of flour. Personally, I find that this recipe, when properly chilled, doesn't need much help to keep it from sticking to the counter, but you can certainly use either one.
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Elaine says
Is there any salt that should be added to this recipie?
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The Simple, Sweet Life says
Hi Elaine! I usually skip the salt because you wouldn't want to add much to a dough of this size and I'm usually covering it with flavored royal icing or buttercream frosting so it really doesn't make much of a difference, in my opinion. If you were serving the cookies plain and wanted to add a little salt just to enhance the other flavors present in the cookie, you could add up to 1/4 tsp of salt.
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Rose says
Your recipe doesn't call for baking powder or salt...is that correct?
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The Simple, Sweet Life says
Hi Rose! That's a great question, and yes, it is correct. The recipe doesn't call for baking powder (or any other leavening agent) because that would cause the cookies to rise/spread and this recipe is meant primarily for sugar cookie cutouts which you definitely wouldn't want to spread (since they'd lose the shape you cut them out into).
As for the salt, I usually skip the salt because you wouldn’t want to add much to a dough of this size and I’m usually covering my sugar cookies with a flavored royal icing or buttercream frosting so it really doesn’t make much of a difference, in my opinion. If you were serving the cookies plain and wanted to add a little salt just to enhance the other flavors present in the cookie, you could add up to 1/4 tsp of salt.
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Tracy says
I'm thrilled to have found you in the midst of crazy internet searching for making and decorating icing cookies! All the info, and More, that I've searched weeks for in one place.
Starting to decorate my 4th batch of cookies. My 1st was started on a whim for my grandson weeks ago, and afterwards my daughter surprised me with an amazon package of cutters and colours. I've been told I have to keep going, 😊. Decorating is still daunting, but I love the idea of your 20 second icing. There's a stack of dinosaurs waiting for me, so I'm going to give it a go!
Thank you!!Reply
Samantha Millis says
Hi there, how much is a ‘stick of butter’ thanks for the recipe!!
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The Simple, Sweet Life says
Hi Samantha! A stick of butter is 8 tablespoons or half a cup.
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Thanh says
Thank you! Super simple and turned out great. Made exactly 2 dozens and it baked within the time frame you had written.
★★★★★
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Sonja says
It says sticks of butter how much is this in terms of cup measurements? I have big blocks of utter that come in 2 cup blocks, just wondering how much 2 sticks of butter would be.
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Claire | The Simple, Sweet Life says
Hi Sonja! Two sticks of butter equal one cup.
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Sara says
Unfortunately I cannot read the recipe due to the pop up ads
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Laurel G B says
I experienced the same issue-----I'm using Chrome. Thank you for all the great content outside of the recipe, though! <3
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Claire | The Simple, Sweet Life says
Hi Sara and Laurel! Thank you for bringing this to my attention. We've looked into the issue and it should be fixed now. 🙂
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Sharon says
I am going to try this recipe. I have a four inch cookie cutter, how many would this make?
I have Wilton pop molds that I tried making heart cookies and my cookies came out to thick. I’m going to try rolling them out.Reply
Kourtney P says
Okay recipe, it calls for 3 cups of flour but I found that to be way to much and the dough started to crumble. It is chilling now so hopefully once I roll it out it will be the right consistency.
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