Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious and our go-to sugar cookie dough. It is perfect for decorating Christmas sugar cookies. 

We love festive holiday treats like melt-in-your-mouth Snowball Cookies, soft Chocolate Chip Cookies, and of course Baklava. These beautifully decorated sugar cookies are a beautiful addition to the Christmas cookie platter.

Sugar cookies recipe decorated on a platter for Christmas

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My name is Natalya and I run a food blog Momsdish. I love simple dishes that use minimal ingredients. During the holidays, I love baking but I hate making messes. This recipe for sugar cookies gives me the best of both worlds — perfect cookies and an easy clean-up. I’m so excited to share this recipe with you! 

Sugar Cookies

Whether you are planning a cookie making party for the holidays or whipping up a batch for a friend’s birthday, you need a sugar cookie recipe that you can rely on. These cookies taste amazing, keep their shape and are perfect for eating plain or decorated with frosting and sprinkles. Let’s get started! 

Sugar cookies decorated with frosting and festive holiday sprinkles

Tips For The Best Sugar Cookies:

Sugar cookies may seem simple, but there are a lot of bad recipes out there! After much trial and error, I feel confident that I have mastered the art of the sugar cookie. Here are all the best tips and tricks I have gathered throughout the years: 

Rolling Out Sugar Cookies Dough

Roll your dough out directly on a silicone baking mat or piece of parchment paper so you do not have to transfer your delicate shapes onto a baking sheet later. You can cut your shapes out right atop the mat and make your life a bit easier.

How Thick Should Sugar Cookies be Rolled Out?

Roll your dough out to about ¼-inch thick. This is the sweet spot. You’ll have cookies thick enough to keep their shape, while also thin enough to promote even baking. 

Sugar cookies rolled to 1/4-inch thickness

Avoid Crumbly Dough

Crumbly dough makes for misshapen cookies that are prone to uneven baking. To prevent this, don’t overmix your dough. You want the dough to be as smooth as possible. However, if you do get a crumbly texture, add ½ tbsp of water, or milk to the batter and incorporate it until it remoistens the dough.

Avoid Overbaking

10 minutes might seem like a very short baking time for cookies. But, trust me, do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them! If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie. 

How to make perfectly baked Sugar Cookies without over-baking

Storing Sugar Cookies

The great part about this recipe is that it can be made a couple of days in advance and the cookies will still retain their freshness. Below, I will share how you should store them and also how you can freeze your dough or baked cookies for later munching! 

Storing Cookies at Room Temperature:

Store baked sugar cookies on the counter in an airtight container. They will keep for up to a week. Remember, if you have decorated your cookies, it is best to store them between layers of parchment paper to prevent sticking and/or destroying your designs. 

Freezing Baked Sugar Cookies:

To freeze baked sugar cookies, first, make sure that you allow them to cool completely. Then, stack the cookies in an airtight container between layers of parchment paper. Freeze cookies for up to 2 months. When you are ready to eat them, allow them to thaw in the fridge overnight. 

Baked sugar cookies ready for baking

How to Freeze Sugar Cookie Dough:

To freeze your sugar cookie dough, roll it into a ball or a log. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. The dough will keep for up to 2 months before you need to use it. When you are ready to bake, allow the dough to thaw in the refrigerator overnight. Then, make sure it reaches room temperature before you shape your cookies and bake them. 

How to Make Sugar Cookies

  • First, you will combine your flour, baking powder and salt together in a small bowl and set the dry mixture aside. 
  • Using a stand-up or handheld mixer, beat your butter, sugar and vanilla extract together until smooth and creamy.
  • Slowly beat flour into the butter mixer until it is fully incorporated. 
  • Divide the dough into two equal parts and roll out each piece to ¼-inch thickness.
  • Use a cookie cutter to cut out your favorite shapes or freeze your dough for later use. 
  • Bake the cookies and allow them to cool. 
  • Decorate the cookies as you please or gobble them up plain!

Step by step photos how to make sugar cookies by creaming together butter and sugar, adding flour, dividing dough and cutting shapes

How to Decorate Sugar Cookies:

To decorate sugar cookies, you can make your own homemade royal icing which makes a great sugar cookie icing, add food coloring, then pipe it on with a squeeze bottle or little zip bags (handy and inexpensive for cookie decorating parties), or you can purchase an icing decorating kit with pre-made frostings in a variety of colors which makes it really easy. Don’t forget the Christmas sprinkles and crushed candy canes.

Decorated Christmas cookies with sprinkles and frosting

More Holiday Cookie Recipes

These are our best-loved (and reviewed) Christmas cookies to fill up your holiday cookie platters. These are well-loved by all ages and you’re sure to find some new favorites in this list. Looking for more Christmas recipes and inspiration? Check out our Christmas archives here.

Natasha's Kitchen Cookbook

Easy Sugar Cookies Recipe 

4.99 from 563 votes
Author: Natalya Drozhzhin
Sugar cookies recipe decorated on a Christmas cookie platter
Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over. 
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 40 cookies

Instructions

  • Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder and salt in a small bowl and set aside. 
  • Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.
  • To the butter mixture, add flour in 3 parts until fully incorporated. 
  • Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes. 
  • Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.
  • Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely and decorating with cookie icing

Nutrition Per Serving

96kcal Calories12g Carbs1g Protein5g Fat3g Saturated Fat16mg Cholesterol17mg Sodium43mg Potassium1g Fiber5g Sugar148IU Vitamin A16mg Calcium1mg Iron
Nutrition Facts
Easy Sugar Cookies Recipe 
Amount per Serving
Calories
96
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
16
mg
5
%
Sodium
 
17
mg
1
%
Potassium
 
43
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
148
IU
3
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cookies, Dessert
Cuisine: American
Keyword: sugar cookies
Skill Level: Easy
Cost to Make: $
Calories: 96

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Leave a Comment

Recipe Rating




Comments

  • Sofiya
    December 15, 2023

    Loved this recipe! I want to make it for a party on Saturday. Can I make the dough on Thursday and keep it in the fridge until Saturday?

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Sofiya! I generally like to freeze cookie dough if I’m not using it within 1-2 days but that would be fine if your ingredients are fresh. Also, see the note above for “how to freeze cookie dough.”

      Reply

  • Chelsee
    December 15, 2023

    It’s a good simple recipe a little dry though. I am wondering about the 1 tablespoon of baking powder that seems like a lot.

    Reply

    • NatashasKitchen.com
      December 15, 2023

      Hi Chelsee. They shouldn’t be dry. These keep their shape well but are soft. Using too much flour or over-baking would likely be the culprit. Be sure to check out my tutorial on how to measure ingredients here.

      Reply

      • Ti
        December 19, 2023

        This isn’t something people intuitively know, and I only know because I’ve done a lot of baking as a Canadian. Canadian wheat is a little different in how much moisture it can soak up and retain, and when using an American recipe, will require less flour to reach the same texture threshold. Approximately one quarter to one third less flour is what I typically suggest for someone using Canadian flour.

        To someone using Canadian flour making this recipe to start with 2 cups of flour, 2 and a quarter will probably be about perfect (that is approximately what I used), and to consider that “room temperature” in a colder climate may be cooler than room temperature further south. My house, for example, is currently 67 degrees F, and if someone’s room were set to 78F, more flour would be required to reach the ideal consistency, especially if planning to go the no-chill route.

        I still chilled the dough for about an hour before doing the cookies, as, while it was firm, it was still a little sticky on the rolling pin without chilling it and the cutters I planned to use were fairly complex shapes. I think you could get away without chilling it with a properly greased rolling pin, and simpler shapes such as rounds. The resultant cookies were pretty good looking, all held their shape and none of the limbs of the most complex cutter shapes fell off once baked.

        They tasted nice hot, we could not wait to cool and ice them to sample them. I saved some to ice tomorrow.

        Reply

        • Natasha
          December 19, 2023

          HI Ti, you are correct, Canadian flour has a different protein content and the total amount of flour will be different.

          Reply

    • Ti
      December 19, 2023

      Hi, Chelsee. You’re Canadian, aren’t you? I know this because I had the same problem, but I solved it already. Canadian flour soaks up less moisture than USA flour. Something different about the wheat grown here. You’ll typically want to reduce flour by about one third in a recipe written by a blogger from the USA. I had to reduce flour in mine to 2 and 1/4 cups. I also reduced baking powder to 2 tsp and honestly should have taken it to 1 tsp, and will if I make this recipe again. Trust your instincts. A tablespoon is a ton of baking powder for a recipe that barely rises. It’s also possible your home’s “room temperature” is lower than the blogger’s, as harder butter will soak up less flour. If you’re keeping your house around 20C to save money, it’s very likely your room temperature butter is not as soft as someone living down south’s room temperature. Soften your butter a tiny bit in the microwave (not so much that it melts) and your recipe will soak up more of the flour and be less dry.

      Reply

  • Dorothy
    December 15, 2023

    I know this doesn’t “need” to be chilled.. but I’d like to make the dough ahead of time. Would I just bring it to room temperature before using. Have you tried that and had success? Thanks!

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Dorothy! Yes- I’ve frozen this dough before and brought it to room temperature before using it.

      Reply

  • Megan
    December 11, 2023

    Love this sugar cookie recipe. I’ve been using it for two years now and they don’t disappoint.

    Reply

    • NatashasKitchen.com
      December 11, 2023

      I’m so glad you love it, Megan!

      Reply

  • Sevan Geudelekian
    December 11, 2023

    Hi Natasha,

    I love your recipes!!
    Can I double the amount of measurements and the cookies will turn out the same?
    Please answer ASAP as I have a gathering and need to make lots of cookies!!🥰

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Sevan! If your stand mixer is large enough, that would be fine.

      Reply

  • Michelle
    December 10, 2023

    Loved not having to chill the dough. Easy to roll, cut. Very happy.

    Reply

    • NatashasKitchen.com
      December 10, 2023

      So glad you enjoyed this recipe.

      Reply

  • Alyssa
    December 10, 2023

    Just to be certain, this recipe does not call for the dough to be chilled before rolling out and baking?

    Reply

    • NatashasKitchen.com
      December 10, 2023

      That’s correct, Alyssa. I hope you love the recipe!

      Reply

  • Kim
    December 9, 2023

    Very average sugar cookies. Pretty flavorless, but frosting and decorations make a huge difference.

    Reply

    • Natasha
      December 11, 2023

      HI Kim, this is meant to be a classic sugar cookie which is what most people are looking for. We have tons of cookies with exciting flavors though if you check out our cookie category.

      Reply

  • Amy
    October 15, 2023

    Made exactly as instructed. I’ve never had sugar cookies hold their shape so well. This will now be my go to recipe!

    Reply

    • Natasha's Kitchen
      October 15, 2023

      Yay! Thank you so much for this awesome feedback.

      Reply

  • Jacquelyn
    August 20, 2023

    Can’t wait to make these! I have one question, will they turn out the same if I use coconut sugar? Thank you!

    Reply

    • NatashasKitchen.com
      August 20, 2023

      Hi Jacquelyn! I have not tested coconut sugar to know how they would be effected. Let us know if you experiment.

      Reply

  • Karen Taylor
    June 6, 2023

    Hi Natasha. I’m concerned that the cookies will spread because of the baking powder in the recipe. I will be using cookie cutters and need them not to spread and hold their shape. Should I still include the baking powder?

    Reply

    • NatashasKitchen.com
      June 6, 2023

      Hi Karen! The recipe as written works great and they keep their shape. I haven’t tested it without baking powder.

      Reply

  • Ida
    April 17, 2023

    Easy to make with the 4 year olds I work with! Tasted great

    Reply

    • Natashas Kitchen
      April 17, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Ida!

      Reply

      • Angela
        June 21, 2023

        Hi Natasha, this is Angela. I tried the cookie recipe today and it was just wow!

        Reply

        • Natasha's Kitchen
          June 21, 2023

          We’re so happy to know that you enjoyed them!

          Reply

          • Andrew Nickel sherron
            December 9, 2023

            I MADE THE SUGAR COOKIES AND YOUR IING BOTH WERE FANTASTI JUST LIKE EVERYTHING I OOK FROM YOUR WEBSITE THANK YOU

          • NatashasKitchen.com
            December 10, 2023

            So glad to gear that, Andrew!

  • Margret
    April 14, 2023

    Natasha has done it again!! Absolutely the easiest roll & cut sugar cookie recipe I’ve ever made!! I will never try another one…this one is perfect!! I did add 1/2 tsp. of almond flavoring because I like it!!

    Reply

    • NatashasKitchen.com
      April 14, 2023

      Hi Margret! I’m so glad you love the recipe, Thank you for sharing. 🙂

      Reply

  • Helen
    April 9, 2023

    Delicious but the shape didn’t hold during the cooking process

    Reply

    • NatashasKitchen.com
      April 10, 2023

      Hi Helen! These cookies should keep their shape well. A couple of things to help troubleshoot. Don’t over-mix the butter/sugar. If your butter is too warm or the dough sits out too long, it could be too warm and you may need to chill the dough to help. Be sure to measure your ingredients correctly. And lastly, be sure to let your oven fully preheat. If your oven is not hot enough by the time you start baking them, they could spread. I highly encourage the use of an internal oven thermometer if you don’t already use one. I hope that helps.

      Reply

  • Diane Wagner
    April 1, 2023

    This is a great quick recipe. Mine took 2 mins. longer to bake. I’ll definitely keep using this recipe!

    Reply

    • NatashasKitchen.com
      April 1, 2023

      So glad you enjoyed the recipe, Diane! Thanks for sharing.

      Reply

  • Lee
    February 21, 2023

    I’ve made this recipe multiple times. It’s tasty and consistent.

    Reply

    • NatashasKitchen.com
      February 21, 2023

      Hi Lee! I’m so glad you love it. Thank you for the feedback.

      Reply

  • Sasha
    February 16, 2023

    Perfect sugar cookie recipe. Have used the same recipe for going on 4 years now. Family loves them.

    Reply

    • NatashasKitchen.com
      February 16, 2023

      Wonderful to hear! Thank you, Sasha!

      Reply

  • lilly
    January 23, 2023

    these where the and softest cookies ever will use this recipe again tysm!!

    Reply

    • Natashas Kitchen
      January 23, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lilly!

      Reply

  • Laura Kelly
    December 25, 2022

    Easiest and Best tasting, not so sweet, cutout cookie recipe! Definitely mu go-to in the future. Thank you

    Reply

    • NatashasKitchen.com
      December 26, 2022

      So glad to hear that, Laura! Thank you for sharing.

      Reply

  • D.L.M.
    December 23, 2022

    You need to add a homemade cookie icing recipe. Reference to a bottle icing seemed odd. Should the dough be refrigerated first to keep from spreading? I did, but the recipe didn’t say.

    Reply

    • NatashasKitchen.com
      December 23, 2022

      Hi! No, it is not necessary to refrigerate the dough. We use pre-made royal icing for our sugar cookies. They also have kits where you can mix your own ingredients and make it at home but I do not have a recipe for the icing.

      Reply

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