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. 431
    Sheryl A. says:

    Do you have a suggestion for how I could modify this to a chocolate dough recipe? I want to make Bear cut out cookies but would prefer not to have to ice them to make them brown.

    • 431.1
      ness says:

      you can add some cocoa powder to the mix just make sure you add a little more liquid to it I add extra egg white when I do this to a mixture

  2. 432
    Cha-Cha says:

    I love this recipe. I have used and modified it as needed but it is perfect just the way it is Delicious.

    Thanks for Sharing

  3. 433
    Pamela says:

    Maybe you can tell me why my dough didn’t turn out right. I used the max amount of flour and the dough was very soft. When I used my cookie cutter and went to pick up the dough the cookie wasn’t stiff enough to move. And my cookie spread a lot. They were also dry and I baked them at 7 minutes. I only baked a few and put the rest of the dough in the fridge and will try again tomorrow. But I was hoping I wouldn’t need to do that. Any suggestions?

    • 433.1
      Vero says:

      What type of butter did you use? I use unsalted sticks of butter and stay away from usual margarine. I use Falfurias which I find at wal-mart. Only has two ingredients

    • 433.2
      Jessica says:

      I use this recipe except I put half or even less than half of the baking powder. I use a small spatula (pampered chef makes a perfect one for this) to pick up the cookie dough because it is super soft. Using these two tips, I get great results. Hope this helps you.

  4. 434
    cartu says:

    Do you nave this recipe in grams?

  5. 435
    pam says:

    If I dont need all the cookies do you recommend freezing the cookies before or after they are baked?

    • 435.1
      Jessica says:

      I would recommend freezing after you bake. I have had great results freezing these cookies, both iced and un-iced.

  6. 436
    Sherrie Walls says:

    After following your directions I am very pleased with my cookies. Wish I knew how to share a picture with you.

  7. 437
    Sherrie Walls says:

    Followed your directions and am very happy. Wish I knew how to share a picture with you.

  8. 438
    Daniela says:

    Hi! Can I refrigerate the dough for some days and then bake the cookies?
    Thank you!

  9. 438.1
    Shigenori says:

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


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