These soft, sweet cookies are the BEST sugar cookies you'll ever make! They practically melt in your mouth and are rich with sweetness without being too sugary. Make a batch of these simple, timeless cookies today!
Best Sugar Cookie Recipe
Who can resist a homemade sugar cookie? This tried and true recipe takes already beloved cookies and makes them even more irresistible.
The texture of these cookies is delightfully soft on the inside and crunchy on the outside, all while being perfectly sweetened with cane sugar and vanilla extract. The homemade icing is also delectable, like a beautiful bow on top of a delicious present!
Once you top these homemade cookies with the sprinkles of your choosing, they become picturesque on top of perfectly baked and scrumptious. You're going to love these adorable, easy to make sugar cookies!
Why you'll love these Easy Sugar Cookies
- Simple: When it comes down to it, sugar cookies and Chocolate Chip Cookies are classics that are hard to beat. They're simple, tried and true, and loved by all!
- Sweet: Have you ever taken a bite of a cookie that was almost sickeningly sweet? Have no fear - these cookies are baked with just the right amount of sugar to make you smile and not make your teeth hurt.
- Easy: Once you realize how easy it is to make homemade sugar cookies, you'll never buy store-bought dough again. It's a little extra effort than pre-made dough, but it's SO worth it!
How to make Sugar Cookies
**This is an abbreviated list. Be sure to see the recipe card below for full instructions and details.
- Whisk together flour, baking powder, and salt.
- Cream together the butter, shortening, and sugar.
- Add eggs and vanilla to the butter mixture.
- Combine the wet and dry ingredients.
- Prepare the baking sheet.
- Place the rolled cookie dough balls on the sheet.
- Press the dough balls with the bottom of a glass.
- Chill for 1 hour.
- Bake the cookies in a preheated oven for 12 minutes.
- Cool completely before decorating.
- Make the icing by first creaming together the butter and shortening.
- Add the vanilla extract and confectioners sugar to the mix.
- Add the heavy cream, mix, then the remaining confectioners sugar.
- Ice the cookies and add sprinkles.
How should I store these cookies? And how long will they stay fresh?
Once the cookies are fully cooled and iced, place them in an airtight container to avoid them drying out.
To make sure the icing stays nice and pretty, allow it to set before placing sheets of wax or parchment paper between the layers of cookies.
How do I know if my cookies are fully baked?
For these sugar cookies, you do NOT want to wait until the edges brown like many other cookie recipes call for!
At the 12 minute mark, these cookies should truly be fully baked. If the tops don't seem firm to you at that point, allow them to bake for another minute or so, but avoid going over more time than that or you risk burning them.
Why do I need to chill the dough for an hour?
If you skip the chilling step of this recipe, the cookies will spread when they bake into large discs that will ultimately be thin and not the desired texture.
While it may seem like a long time, an hour is the perfect amount of time to ensure the cookies are sturdy enough to bake and hold their shape.
Recipe Tips and Tricks
- Making these cookies around the holidays? Easily customize them by adding food coloring to the frosting or changing up the sprinkles for a festive flair! You can even add food coloring to the cookie dough to go all out with your theme.
- Use room temperature butter - not cold to melted butter - for best results when creaming the ingredients.
- Turn these cookies into cookie sandwiches by spreading the homemade icing on the underside of a cookie, then sandwich it with another cookie!
Homemade sugar cookies with sweet vanilla icing are a classic treat that's hard to beat!
More cookie recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Best Sugar Cookies Recipe
For the cookies:
- 3 cups cake flour plus a little for dusting
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup shortening
- ½ cup unsalted butter
- 1 ¼ cup cane sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
For the Icing:
- ½ cup salted butter
- ½ cup shortening
- 3 cups confectioners’ sugar
- 4 Tablespoons heavy cream
- 1 teaspoon pure vanilla extract
For the Cookies:
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer, cream together butter, shortening and sugar.
- Add eggs and vanilla, scrape down the sides if the bowl if needed.
- Slowly add flour mixture then mix to combine.
- Place parchment paper on a rimmed cookie sheet and dust lightly with flour.
- Using a 2 Tablespoon cookie scoop, make dough balls then place 4 inches apart on prepared cookie sheet.
- Dust the top of the dough balls and press flat with a flat-bottomed cup until all cookies are ¼ inch thick.
- Chill for 1 hour to prevent spreading while baking.
- Preheat oven to 350F.
- Bake prepared cookies for 12 minutes. Cookies are done when the tops are firm. You don’t want this type of sugar cookie to brown on the edges.
- Cool completely before icing and adding sprinkles.
For the icing:
- Cream together butter and shortening in the bowl if your stand mixer until light and fluffy.
- Add vanilla extract and 2 cups confectioners’ sugar. Mix to combine.
- Then add the heavy cream and mix until the icing has reached a smooth consistency.
- Add remaining confectioners’ sugar.
- Ice cooled cookies and add sprinkles!
- You can leave out the almond extract if you prefer.
- These cookies can easily be made to fit a theme or holiday with a little food coloring and festive sprinkles to match the occasion!
- Make sure butter is room temperature before beginning this recipe. Cold butter will not cream well and warm or melted butter will make a sticky mess!
- Store cookies in an air tight container to avoid them drying out. Once icing has set, place sheets of wax or parchment paper between layers of cookies for easy storage.
- A paddle attachment worked very well for both the dough and the icing for this recipe! I quickly washed the bowl and paddle while the dough was chilling so it would be ready to whip up the icing.