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. 451
    Nur says:

    I have made this recipe quite a lot and had no problem, but the last couple of times, I noticed that my dough spread instead of puffing up,,please note that I add half of the baking powder (1 tsp only), is there any reason for this ?
    Puffed up cookies look way better than flat thin ones, please Help I love these cookies a lot

  2. 452
    Luisa Lopez says:

    me encantan tus tutriales son muy practicos y bien creativos

  3. 453
    BrookeManning says:

    I have used your cookie recipe and had great results, but the last couple of times I have made them the cookies arent smooth on top, they looked cracked. What am I doing wrong?

  4. 454
    Debbie Cimmino says:

    I just tryout recipe for the first time this past weekend, YUM and super easy!!! Thank you!

  5. 455
    lela says:

    do your cookies spread evenly with the baking powder in the recipe ,in other words just turn out bigger than the cookie cuter after baked ,but not distorted?

  6. 456
    Kandice says:

    :( Just tried out this recipe but my cookies spread way too much and did not hold its shape. I don’t understand what went wrong when I followed each step listed above…Please help!!

    • 456.1
      Jeanette says:

      I was going to try this recipe but it seems like some people are having problems with the cookies not holding their shape. I don’t understand why SugarBelle doesn’t answer the people with their concerns. They claim this is the perfect cookie for cut out cookies. So why ignore the people who are following your blog. If you don’t have an answer at least acknowledge them. Very disappointed .

  7. 457
    Celia Woodhouse says:

    How many times can you multiply this recipe and still get good results?

  8. 458
    Robin says:

    This sugar cookie recipe is the BEST I’ve ever tried!! No refrigeration is awesome!
    The cookies have crisp lines and really didn’t spread.

  9. 459
    Taylor says:

    I just made these cookies and they turned out far better than I expected. Best sugar cookie recipe I have found yet by far. Very soft, thick, and they held their shape well (I did chill them). The flavor is overall good, also.

  10. 459.1
    Shigenori says:

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

  11. lupita Acevedo says:

    I have tried this recipe , twice the first time,I noticed it runny,but following the steps, after i made the recioe it was a bit runny I added the 1/4 cup and nid and after that no problem,I appreciate the fact that this is a free site,and Mis sugarbelle gives us tips and tutorials on all her work…please resoect her site….


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