Basic Sugar Cookie Recipe

Lots of you know that I am pretty new to this blogging thing.  I’m still  learning every day.  One of the big things I’ve learned along the way, it that it doesn’t make sense to have a cookie decorating blog without a cookie recipe, SO finally, I am posting one.

Keep in mind, this is the recipe I prefer.  You don’t have to use this particular recipe to make beautiful cookies.  Use the one that works best for you and adapt it to your personal taste.

What I can say for this recipe is that it’s easy, which is just my style.  I’ve always said, I am not a baker, as much as an artist who happens to use cookies and icing as my medium.

It works great for me.  I like it, and I have made thousands of cookies using this recipe.
So here it goes..

Basic Sugar Cookie

Basic Sugar Cookie


  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like, I prefer almond}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt


  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
  2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.


The dough DOES not need to be refrigerated. That’s why I like it.

The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two

The recipe doubles well

Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.

This dough can be flavored any way you like.

The cookies freeze well

There is a lot of leavener in these cookies. This is not a typo. The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.

This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.

If you don’t like salt, leave it out altogether. If you only have salted butter, use that and reduce the salt.

I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.

  • I prefer decorating day-old cookies.  They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.  They are still soft, however.
I use this for all my cut-out cookies.  I hope you enjoy it as much as I do.
If it doesn’t work the first time, KEEP practicing.  That is the key.
GOOD LUCK and happy baking!

Join The Discussion



  1. 441
    Estefany Mendoza says:

    Does it have to be butter ? Can I use shortening instead?

  2. 442
    neide silva says:

    Oi vc teria como passar essa receita de biscoitos com as medidas em português obrigada boa noite.

  3. 443
    Ann says:

    Hi, I was trying to make cookies for a school project so I doubled the dough; however, my dough is super fluffy now and sticks to the rolling pin when I try to roll it out. Is there any way I can make it stiffer? Thanks in advance.

    • 443.1

      add a little more flour at a time. role your cookies between two sheets of lightly floured wax paper.

    • 443.2
      Amy says:

      Ann – I make this recipe from Sugar Belle ALL the time and double it ALL the time. The very first time I made it, the dough was WAY too sticky. So I took her tip that she listed above and added 1/4 cup more flour. So add a bit more flour and you should be all set! Don’t forget to roll the cookies out in the flour on counter or whatever, and put some flour ON the rolling pin.

  4. 444
    Tahnee says:

    Has anyone tried this with a different flour? Whole wheat for example? I’m all outta white all-purpose :(

  5. 445

    cut out cookies: my dough falls apart, why

  6. 446

    I love your sugar cookie recipe! It is by far the best I have come across! I am gluten free. I use Meisters Gluten Free flour and add over an extra 1/2 cup to the recipe. Just enough until it stops sticking to the side of the bowl. To check the dough, I pick some up and if it doesn’t stick to my fingers it’s good. Also, I role all my dough between two sheets of floured was paper. Works awesome! And I ususally use a floured metal spatula to lift the cookies on the pan for baking. I am about to try this with dairy free Earth Balance butter. My son is dairy free. Hope it works! I just love your site! YOU are amazingly talented!!

  7. 447
    Nicole Lynn says:

    Amazing recipe, my cookies turn out perfect every time!

  8. 448
    Linda Perez says:

    I truly love your sugar cookie recipe. It was the first recipe that I followed and they look like the picture. My question is How do you learn to know how to roll out to 1/4 “? when I roll some are thicker than others. I am kind of new at trying to make fancy cookies. I only want to make for family or friends. If you have a hint to help me roll out better, I would really appreciate it greatly.

    • 448.1
      Janet says:

      You can buy silicone rings to put on the ends of your rolling pin. They come in different lengths (1/2 inch, 1/4 inch, 1/8 inch and 1/16 inch. Just roll out the dough until you notice it isn’t flattening anymore. They work great!

  9. 449
    alicia says:

    I put my sugar cookie batter in the fridge. It’s now hard. Will it soften if I leave it out? Is there a way to save it?

  10. 449.1
    Shigenori says:

    This “free sharing” of intiomafron seems too good to be true. Like communism.


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