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.

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  • 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


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  1. 421
    YN Choy says:

    1 c. {two sticks} of REAL unsalted BUTTER, softened
    1c for this equal to how mang grams?

  2. 422
    Ashley Gibson says:

    I absolutely love this recipe! I made some starfish cookies for my daughter’s birthday and they were a huge hit! Your royal icing is SO good! I did have a question, though. Some of my cookies rose more in the middle than anywhere else. How do you keep your cookies flat? Did I not roll my dough out enough?

  3. 423

    Hi, I made your cookies 2 weeks ago and it was it hit! My friends and family loved them, couldn’t get enough! =) Thank you for sharing. Will try decorating soon!
    Wrote about it on my blog:

    Again, thanks!

  4. 424
    Cori says:

    this has become my go-to recipe for cut out cookies- I absolutely love it! I do have a question though- you had mentioned the cookies freeze well, does the dough freeze well also?

  5. 425
    Yvette says:

    I just happened upon your blog through Pinterest. Thank-you for sharing. I can’t wait to try this recipe. I normally read personal finance blogs, but yours will be one of the few that I follow that are not in that category.

  6. 426
    kim says:

    this is the best recipe I’ve used for making cookies!! random question though…. do you have a suggestion for doing these gluten free? I’m hosting a baby shower for an anti-glutiet… :-/

  7. 427
    amna asim says:

    400° is equal to how many degrees in centigrade i bake cakes at 180 °

  8. 428
    Yulia says:

    I loved the cookies, but with the icing, they came out a bit too sweet for our taste. Would the dough still work if I cut back on the sugar? Maybe to 1 cup?

  9. 429
    Jennifer says:

    Can anyone offer tips for getting the sugar cookie dough even? Every time I roll the dough out, some sides are too thin or too thick. I looked into purchasing a wooden device made to get your dough perfect every time but its very costly. It seems like an easy thing to do but for me, it just isn’t. I end up with ugly cookies that no one will eat and I throw them away.

    • 429.1
      Celeste says:

      Hey Jennifer, you can purchase at any craft store paint mixer sticks, or any kind of paddle stick that has de width of your choice, get two then put them on the sides of your dough and roll your pin over them, that should work!

  10. 429.1
    Shigenori says:

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


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