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This Sugar Cookie Recipemakes the best buttery, crisp cookies! They’re perfect for the holidays and gift giving but they make a great dessert all year round!
The Best Sugar Cookie Recipe
With sugar cookie baking season in full swing, you’re going to need a fail proof sugar cookie recipe. This is it! This recipe is perfect for your favorite sugar cookie cutters and I have the most simple sugar cookie icing recipe that is going to change your life. Let’s get started! It’s Christmas cookie season, these are perfect to add to your baking list this year!
Why You’ll Love This Recipe
- Sugar cookies are great for Holidays, plus perfect for gifting to friends and neighbors!
- This recipe is easy to make with step by step instructions.
- They’re absolutely delicious!
Try my Gingerbread Man Cookies recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!
What You’ll Need
Here are the ingredients you’ll need to make the perfect sugar cookie recipe. See the recipe card located at the bottom of the post for full instructions.
- butter– I use salted butter for most of my baking recipes. Unsalted works fine too.
- cream cheese– Use full fat cream cheese for the recipe for best results.
- egg yolks- For consistency, I use large eggs for my baking. Crack egg carefully and drain the whites over the sink keeping just the yolk in the egg shell. Transfer yolks to bowl.
- pure vanilla extract- For best tasting results, use pure vanilla extract.
- all-purpose flour– Flour is the main dry ingredient in the cookie recipe.
- kosher salt– This coarse salt is commonly used in cooking and baking. Find it near the table salt.
- powdered sugar– Also called confectioners sugar. This fine sugar is used to make the icing.
- milk– I generally use 2 % milk.
- corn syrup– Use light corn syrup for the icing recipe.
How To Make Sugar Cookies
Cream Butter. Place butter into the bowl of a stand mixer. Beat on medium speed for 2 minutes, until light and fluffy. Add cream cheese and beat another 2 minutes. Slowly add sugar, beating another 2 minutes. Reduce speed to low and add egg yolks one at a time then vanilla extract. Turn mixer off for a minute.
Add Dry Ingredients. Mix flour and salt in large mixing bowl. Turn mixer back on low speed and add 1/3 of flour mixture beating until combined. Add the next 1/3 of flour mixture beating until combined, then the final 1/3 flour mixture. Mix until just combined.
Knead Dough. Transfer dough to a lightly floured counter top or on top of floured parchment paper. With floured hands, knead a few times folding dough in half then pressing and in half again.
Divide Dough and Refrigerate. Divide dough into 2 equal parts forming discs. Wrap each disc with plastic wrap and refrigerate 2 hours before using or freeze for 45 minutes-1 hour before using.
Roll Dough and Use Cookie Cutters. When dough has been chilled, roll dough into 1/4-1/2 inch thick large round onto a lightly floured counter top. Preheat oven to 350 degrees F. Use cookie cutters to cut desired cookie shapes and transfer to baking sheets. Cookies can be close to each other. Very minimal spreading.
Bake. Bake cookies for 15 minutes, until lightly golden on edges. Let cool completely before icing.
Do I Have To Chill Sugar Cookie Dough?
Yes. Trust me, I am a very impatient baker, but this is one step you can’t leave out for those perfect little sugar cookie cut outs. Often times I’ll freeze my dough for 45 minutes and it’s perfectly ready to roll out. Otherwise give it a good 2 hours in the refrigerator before rolling out.
Tips For Rolling Out Sugar Cookie Dough
To start, make sure your counter top is clean and dried. Dust a large area with flour as well as the top of the sugar cookie dough. Dust your rolling pin with flour as well. Carefully start rolling your cold sugar cookie dough forming a round. It will take a few minutes to get the dough moving when it’s cold. Just keep at it.
I like to roll my dough to about 1/2-inch to 1/4 inch in thickness. Personal preference. Try a few variations to see what you like.
Tips For Cut Out Sugar Cookies
Make sure you flour the cutting side of your sugar cookie cutters. This is very important. Helps prevent any sticking.
Be sure to cut shapes as close to each other as possible to get as many cookies you can out of one roll.
Sugar Cookie Icing
This is such a simple icing recipe! Just a few ingredients is all you’ll need. Powdered sugar, milk and light corn syrup. You’ll also add food coloring of your choice 🙂
Add the milk to the powdered sugar, stirring until combined. Stir in light corn syrup until shiny and smooth. Divide into bowls to add food coloring.
We went with red, green, and white today. Anything goes, have fun with lots of colors.
I like to place my cooled cookies onto parchment paper while I’m icing them. Makes for an easier clean up.
I also like to put my toppings in little bowls so I can control where my sprinkles/toppings go onto the cookies.
Time for the icing! Use a knife, offset spatula or even a little clean paint brush. Whatever you like! I used an offset spatula. Works great. Be sure to put your sprinkles on as soon as you ice your cookies. It dries pretty quick.
The perfect Christmas sugar cookie! In all honesty these are great for any occasion. Use whatever cookie cutters you’d like that fits the season or occasion you are celebrating.
Let icing set completely, wait 2 hours before packaging to ensure icing is fully set. These look amazing on Christmas Plates for neighbors. Enjoy!
How To Serve
Serve sugar cookies for any occasion needing a sweet decorated cookie. They work great for Christmas plates for family and friends.
How To Store Leftovers
Store any leftover cookies in an airtight container room temperature for up to 3 days.
Try More Cookie Recipes!
- Soft Sugar Cookie Bars
- Churro White Chocolate Chip Cookies
- Malted Oreo Chocolate Chip Cookies
5 from 3 votes
The Best Sugar Cookie Recipe
This Sugar Cookie Recipemakes the best buttery, crisp cookies! They're perfect for the holidays but they make a great dessert all year round!
Course: Dessert
Cuisine: American
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chill Time 2 hours hrs
Total Time 30 minutes mins
Servings: 45 cookies
Calories: 129kcal
Author: Jenny
Cost: $15
Print Pin Rate
Equipment
Oven
baking sheet
parchment paper
stand mixer
mixing bowls
measuring cups
measuring spoons
whisk
spatula
offset spatual
plastic wrap
Ingredients
- 4 sticks butter softened
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 2 egg yolks
- 2 tablespoons pure vanilla extract
- 6 cups all purpose flour
- 1 teaspoon kosher salt
Sugar Cookie Icing
- 1 cup powdered sugar
- 3 1/2 teaspoons milk
- 2 teaspoons light corn syrup
Instructions
Place butter into the bowl of a stand mixer. Beat on medium speed for 2 minutes, until light and fluffy. Add cream cheese and beat another 2 minutes. Slowly add sugar, beating another 2 minutes. Reduce speed to low and add egg yolks one at a time then vanilla extract. Turn mixer off for a minute. Mix flour and salt in large mixing bowl. Turn mixer back on low speed and add 1/3 of flour mixture beating until combined. Add the next 1/3 of flour mixture beating until combined, then the final 1/3 flour mixture. Mix until just combined. Transfer dough to a lightly floured counter top or on top of floured parchment paper. With floured hands, knead a few times folding dough in half then pressing and in half again. Divide dough into 2 equal parts forming discs. Wrap each disc with plastic wrap and refrigerate 2 hours before using or freeze for 45 minutes-1 hour before using.
When dough has been chilled, roll dough into 1/4-1/2 inch thick large round onto a lightly floured counter top. Preheat oven to 350 degrees F. Use cookie cutters to cut desired cookie shapes and transfer to baking sheets. Cookies can be close to each other. Very minimal spreading. Bake cookies for 15 minutes, until lightly golden on edges. Let cool completely before icing.
To prepare icing place powdered sugar into a medium mixing bowl. Stir in milk until smooth then add corn syrup beating until smooth. Divide icing into bowls and add food coloring as desired. Dip or paint cookies with a brush. Let dry completely before packaging.
Nutrition
Calories: 129kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 69mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 80IU | Calcium: 9mg | Iron: 0.8mg
Keywords: best sugar cookies, best sugar cookies recipe, cut out sugar cookies, cut out sugar cookies recipe, easy sugar cookies, easy sugar cookies recipe
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