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. 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.

  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. 447.1
    Shigenori says:

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


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