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. 471
    Auntqueenee says:

    When you say you let the cookies “dry out”. Are you leaving them on baking tray to open air, or do you put them in a covered container for a day, before decorating?

    • 471.1
      JayMalob says:

      She has comment in previous occasions that once then cookies are cold she stores it in a Tupperware container to keep them fresh and soft.

  2. 472
    CC says:

    I am not a baker of anything and even I can make these cookies. I love to make them and share them. They are the BEST! Thank you for sharing!

  3. 473
    Corrine says:

    Hi thanks for your recipe I really like it just wanted to ask about freezing. You mentioned the cookies freeze well but do you mean the cooked not iced or the dough as a whole or cut shapes uncooked? Could you please explain the best way the freeze and for how long? Also can you freeze royal icing? How? And for how long? And then how do you defrost both for use?

  4. 474
    Terin says:

    This is my go to sugar cookie recipe, I’ve probably made it over 20 times. The cookies always turn out nice and soft– I freeze mine with icing for up to a month and once thawed they’re still nice and soft like they’ve been freshly baked. I rarely post comments but just had to share as well as thank you for the great recipe. :)

  5. 475
    Carrie Stetson says:

    This is by far the best sugar cookie recipe I’ve ever used! It’s so easy to roll and I didn’t have to flour the rolling pin either! Just perfect. Thank you!

  6. 476
    Kyrie says:

    Has anyone tried adding chocolate chip minis to this?

  7. 477
    Jeannie says:

    I have seen sugar cookie recipes using both granulated sugar and powder sugar. The recipe says to cream gran sugar with butter til light, fluffy. But add powder sugar to the flour mix. Why wouldn’t you add it to the butter with the gran sugar? I enjoy your site, recipes, and tips.

  8. 478
    Dena Xie says:

    This recipe should be fool proof but there is always that one person who ruins it… Today that person is me.. Idk what I keep doing wrong I can bake anything and everything else BUT sugarcookies!! Will try this recipe again I’ll figure out what Im doing wrong eventually lol.

  9. 479
    Naomi says:

    a great recipe — really does not need to be chilllled before rolling!

  10. 480
    Jessalyn says:

    Hi Sugar Belle! I made these cookies tonight. They’re wonderful, not very sweet at all which should be a nice contrast against the sweet icing. This is my first time doing a recipe from scratch then decorating cookies. You suggest to let them sit for a day to let all the moisture come out. I took off the day after tomorrow to decorate. How do you suggest I store them until then? Do I leave them out overnight to completely dry out? Then where? Tupperware? In the fridge? On the counter? Thanks!

  11. 480.1
    Shigenori says:

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

  12. 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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