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. 481
    Rina says:

    Hi. Please can you advise using this recipe without egg. Thanks.

    • 481.1
      Sweet Sugar Belle says:

      I honestly would not even know where to start. Perhaps Googling “egg free cutout cookie recipes”? That’s really the only advice I can offer since I do not have experience with this.

      • Lauren says:


        You could try a shortbread recipe, like Rebecca Rather’s recipe for ‘Pink Pig Cookies’ in her book, The Pastry Queen. Those cookies hold up really well for me when I bake them and apply royal icing. No egg! Try searching online for that recipe – I’m sure you’ll find it! Good luck! :)

  2. 482
    Dae says:

    Thank you so much for this recipe! I will try it and tell you how it goes, I’m starting a home baking business and I want to add cookies to it, so I’ve been looking for a good recipe. Oh, can you tell me how many grams of butter is it? I think is a little bit different in my country.

  3. 483
    Shelly says:

    I really enjoy reading your blog, but because I’m English, I don’t know how many grams are in one of your cups (some have 200g, and others 150) and I really want to make these cookies!
    Many thanks in advance,

  4. 484
    Jacquelyn says:

    Finally! After three different recipes I have finally found a basic sugar cookie recipe that is perfect. Very easy to follow, love that you do not need to chill the dough AND that it is not sticky. Because of personal preference I will knock the salt down to 1/2tsp but I still had to stop the “taste testing” at 3 cookies, they are so delicious! THANK YOU!

  5. 484.1
    Shigenori says:

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

  6. 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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