Loading component... Loading component... Loading component... Loading component... Please enable all cookies to use this feature. Bake Up Something Special Ingredients : 13 Ingredients : 13 Our homemade sugar cookies have been a Betty Crocker favorite for decades. First appearing in the 1950 Betty Crocker Picture Cook Book made with granulated sugar, the recipe was later perfected with powdered sugar and became Mary’s Sugar Cookies in the 1961 Betty Crocker Cookbook. Since then, this much-loved, highly reviewed easy sugar cookie recipe has been a constant in every Big Red edition and in many other cookbooks, including the beloved 1963 Betty Crocker Cooky Book—a favorite many of us grew up baking from. Over the years, little has changed—because some things are just right as they are. These cookies are melt-in-your-mouth good, easy to make, and perfect for decorating. Whether you're baking festive cutouts or everyday treats, this classic sugar cookie recipe is sure to impress family and friends. Recipe Ingredients Before we dive into making this sugar cookie recipe, let’s start with the ingredients you’ll need. Powdered Sugar: Also called confectioner's sugar, powdered sugar ensures your cookies are tender, sweet, and fluffy. Butter: Over the years, we’ve experimented with shortening and margarine, but butter remains our top choice. Soften it by leaving it on the counter until your finger makes an imprint Vanilla and Almond Extracts: These flavorings create a balanced, nutty sweetness. Vanilla enhances both the dough and icing, while almond extract adds a subtle, marzipan-like note Other Ingredients for Cookie Dough: Gold Medal™ All Purpose Flour, large egg, baking soda, and cream of tartar. Powdered Sugar: The go-to sugar to make smooth icing as it dissolves readily with the other ingredients. Milk: Combines with powdered sugar and vanilla to create a spreadable icing. Other Ingredients for Icing: Vanilla, optional decorating items like food coloring, candy sprinkles, or colored sugar. Cookware You’ll Need Through the years, the cookware you'll need has remained largely unchanged. Here's a breakdown of what you’ll need for making this sugar cookie recipe with icing. Electric Mixer: Both an electric hand mixer or stand mixer fitted with a paddle attachment work well to mix these cookies. A wooden spoon or rubber spatula will also work—choose whichever is most convenient for you. Rolling Pin: A rolling pin helps spread dough evenly for uniform baking. While available in wood, plastic, and marble, a wooden pin is durable and easy to use. Cookie Sheet: Through our over 75 years of baking, we’ve found that the best cookie sheets are shiny metal ones. They reflect heat efficiently, ensuring cookies bake and brown evenly. Other Cookware You’ll Need: Large bowl, dry measuring cups, measuring spoons, rubber spatula, plastic wrap, cookie cutters, cookie spatula, cooling rack, medium bowl, and a mixing spoon. How to Make Sugar Cookies Here’s a quick overview of how to make sugar cookies. 1. Make the Cookie Dough Beat the wet ingredients until well blended, then stir in the dry ingredients. Avoid overmixing to prevent tough cookies. Chilling the dough helps the cookies hold their shape and makes it easier to handle. 3. Roll Out Dough and Cut Cookies Dust the counter and rolling pin with flour to prevent sticking. Roll the dough evenly—too thin makes cookies fragile, too thick leads to uneven baking. Use cookie cutters to cut shape, then slide a floured spatula underneath each cutout for easy transfer to the cookie sheet. Bake same-size cookies on the same sheet for even results. 4. Bake Cookies Bake cookies one sheet at a time for even heat distribution. Remove when edges of cookies are lightly browned—they’ll continue to set as they cool. 5. Make and Add Icing Mix icing until smooth and spreadable. Spread icing (plain or tinted) over the cooled sugar cookies and decorate with sprinkles, candies, or colored sugar. Possible Variations We’ve heard from you that you like to try variations to make your homemade sugar cookies look as good as they taste. Decorating Before Baking: Sprinkle cookies with colored sugars before baking. Or, as Sugarcookiequeen shares, “I’ll frost 1/2 of them and the other half I’ll put melted butter and cinnamon and sugar on before I bake…”. Use Different Frostings and Icings: Royal icing gives cookies that polished look. Buttercream frosting is creamy and easy to top with sprinkles or candy. Decorate for Holidays: Get festive with themed cookies—hearts for Valentine’s, snowflakes for Christmas, or eggs for Easter. If you love thick, soft, bakery-style cookies—try our Frosted Soft Sugar Cookies . They won’t disappoint. Storing and Reheating Here are the best methods we’ve tested for storing your homemade sugar cookies. Room Temperature Store cookies in a covered container with wax paper between layers to prevent sticking, for up to 3 days. No need to store baked sugar cookies in the fridge, but you can make the dough ahead of time. Shape dough into 2 disks and wrap tightly in plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature for up to 15 minutes before rolling out. Baked, Unfrosted Cookies: Store in an airtight food container up to 12 months. Baked, Frosted Cookies: Store in an airtight food container with wax paper between layers for up to 3 months. Frozen Baked, Unfrosted Cookies: Thaw at room temperature for 1 to 2 hours. Frosting a frozen cookie may prevent the icing from sticking. Frozen Baked, Frosted Cookies: Thaw at room temperature in their container for 2 to 3 hours or until fully thawed. Why Betty Users Love This Recipe With over 350 reviews and counting, our sugar cookie recipe is a longtime favorite among bakers. Many bakers say they’ve been making it for years—and keep coming back to it—because of its consistency and reliability. Each batch turns out just right, with cookies that hold their shape and have a perfectly tender crumb. The combination of vanilla and almond extracts is often praised for adding a delicious depth of flavor, making these cookies especially memorable. Bakers also love the sugar cookie recipe’s ease and versatility. Even with small adjustments—like skipping the chilling step or swapping extracts—bakers report great results. Many have made it a family tradition, especially around the holidays, because the dough is so easy to work with and sturdy enough for decorating. Whether you're baking with kids, preparing festive treats, or simply looking for a dependable go-to recipe, this one continues to stand the test of time. Frequently Asked Questions How can I keep sugar cookies soft? To keep sugar cookies soft, avoid overmixing the dough—this can make them tough. Don’t overbake either; take them out when the edges are just lightly browned, so they stay soft as they cool. Once baked, store the cookies in a covered food container at room temperature for up to 3 days. For extra softness, add a slice of bread to the container—the cookies will absorb the moisture and stay tender longer. Can I make sugar cookie dough in advance? Yes, you can make this easy sugar cookie recipe’s dough in advance. Refrigerate the dough for up to 24 hours before baking. If it chills for more than 4 hours, let it sit at room temperature for 5 to 15 minutes before rolling, depending on how firm it is. For longer storage, shape dough into disks, wrap in plastic wrap, and seal in a freezer bag. Freeze the dough disks for up to 6 months Why is cream of tartar used in sugar cookies? Cream of tartar is used in this sugar cookie recipe to help create a soft, chewy texture. It also activates baking soda, helping the cookies rise just enough while holding their shape. If you don’t have cream of tartar, you can substitute it with 2 teaspoons of lemon juice or white vinegar for every 1 teaspoon of cream of tartar—the results may vary slightly but still work well. Classic Sugar Cookies Prep time : 60 min Total time : 7 hr 50 min Ingredients : 13 Please enable all cookies to use this feature. 1 1/2 cups powdered sugar 1 cup salted butter, softened

1 teaspoon vanilla 1/2 teaspoon almond extract 2 1/2 cups Gold Medal™ All Purpose Flour 1 teaspoon baking soda 1 teaspoon cream of tartar 3 cups powdered sugar 4 to 6 tablespoons milk 1/4 teaspoon vanilla Food colors, if desired Colored sugar or candy sprinkles, if desired Step 1 In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract, and egg with electric hand mixer (or stand mixer with paddle attachment) on medium speed, or mix with a spoon or rubber spatula, until all the ingredients are smooth and thoroughly blended. In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract, and egg with electric hand mixer (or stand mixer with paddle attachment) on medium speed, or mix with a spoon or rubber spatula, until all the ingredients are smooth and thoroughly blended. Step 2 Stir in flour, baking soda, and cream of tartar just until combined. Be careful not to overmix, as this can result in tough cookies. Stir in flour, baking soda, and cream of tartar just until combined. Be careful not to overmix, as this can result in tough cookies. Step 3 Divide the dough in half and shape each half into a 1-inch-thick flattened disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. The dough is ready when it feels firm to the touch and no longer sticky. Divide the dough in half and shape each half into a 1-inch-thick flattened disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. The dough is ready when it feels firm to the touch and no longer sticky. Step 4 Heat oven to 375°F. Heat oven to 375°F. Step 5 Roll disks, one at a time, on a lightly floured surface to 1/4-inch thickness. Be careful not to use too much flour, as it can make the cookies tough. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes, placing the cuts close together on the rolled-out dough to reduce scraps and limit rerolling. Place cutouts at least 2 inches apart on ungreased cookie sheets. Roll disks, one at a time, on a lightly floured surface to 1/4-inch thickness. Be careful not to use too much flour, as it can make the cookies tough. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes, placing the cuts close together on the rolled-out dough to reduce scraps and limit rerolling. Place cutouts at least 2 inches apart on ungreased cookie sheets. Step 6 Place cookie sheet on the middle oven rack. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Place cookie sheet on the middle oven rack. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Step 7 In medium bowl, beat 3 cups powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If icing is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color as desired. In medium bowl, beat 3 cups powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If icing is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color as desired. Step 8 Holding the cookie in one hand, use an off-set metal spatula or a butter knife to spread the frosting over the top of each cookie. You can stop when you’re about 1/4-inch from the edge. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until icing is set. Holding the cookie in one hand, use an off-set metal spatula or a butter knife to spread the frosting over the top of each cookie. You can stop when you’re about 1/4-inch from the edge. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until icing is set. Step 9 Store covered in airtight container at room temperature with waxed paper between layers. Store covered in airtight container at room temperature with waxed paper between layers. To decorate the Christmas trees as shown in the photo, dip the trunk of the tree in milk chocolate-flavored melting candy wafers (melted according to package instructions). Place on a waxed paper covered surface to set. Color some of the frosting with green food color and place in a piping bag fitted with a flower petal decorating tip (such as #104). Pipe frosting in swoops to mimic branches. Sprinkle with candy sprinkles as desired. To decorate the Christmas trees as shown in the photo, dip the trunk of the tree in milk chocolate-flavored melting candy wafers (melted according to package instructions). Place on a waxed paper covered surface to set. Color some of the frosting with green food color and place in a piping bag fitted with a flower petal decorating tip (such as #104). Pipe frosting in swoops to mimic branches. Sprinkle with candy sprinkles as desired. You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses. This simple step helps create clean, defined shapes without tearing the dough. It’s a technique we like to use to ensure consistent, professional-looking results. You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses. This simple step helps create clean, defined shapes without tearing the dough. It’s a technique we like to use to ensure consistent, professional-looking results. Use cookie sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate evenly around them. Be sure to arrange the oven racks before preheating and bake on the middle oven rack for the most consistent results. We recommend baking one cookie sheet at a time to ensure even browning and avoid under- or over-baked cookies. Use cookie sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate evenly around them. Be sure to arrange the oven racks before preheating and bake on the middle oven rack for the most consistent results. We recommend baking one cookie sheet at a time to ensure even browning and avoid under- or over-baked cookies. Short on time or ingredients? Betty’s got your back! Take a shortcut to scratch with one of these low-fuss recipes: Elf Hat Cookie Bars or Ugly Christmas Sweater Cookies . They’re both made Betty Crocker™ Sugar Cookie Mix and are every bit as merry as the classic recipe. Short on time or ingredients? Betty’s got your back! Take a shortcut to scratch with one of these low-fuss recipes: Elf Hat Cookie Bars or Ugly Christmas Sweater Cookies . They’re both made Betty Crocker™ Sugar Cookie Mix and are every bit as merry as the classic recipe. To reduce spreading of the cookies while baking, cut the cookie dough into shapes as desired and arrange on a cookie sheet. Place in the freezer for 15 minutes. Bake as directed. To reduce spreading of the cookies while baking, cut the cookie dough into shapes as desired and arrange on a cookie sheet. Place in the freezer for 15 minutes. Bake as directed. If you don’t have cooling racks, transfer warm cookies to a chilled cookie sheet lined with a clean kitchen towel or a cooled wooden cutting board. This helps stop the baking process quickly and keeps the cookies from overbaking. Based on our test kitchen experience, proper cooling is key to maintaining the soft texture and shape of cutout cookies. If you don’t have cooling racks, transfer warm cookies to a chilled cookie sheet lined with a clean kitchen towel or a cooled wooden cutting board. This helps stop the baking process quickly and keeps the cookies from overbaking. Based on our test kitchen experience, proper cooling is key to maintaining the soft texture and shape of cutout cookies. Nutrition Facts Suggested Categories Category 30-Minute Desserts Got 30 minutes? That’s all you need to make something sweet. Forget fussing for hours; these recipes deliver delicious results just in time. Save 30-Minute Desserts Category Almond Cookie Recipes Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again. Save Almond Cookie Recipes Category Angel Food Cake Recipes Light and fluffy angel food cakes are delicious at anytime of the year. Whether topped with fresh berries or frosted to perfection, these angel food cakes make a great dessert that everyone will love. Save Angel Food Cake Recipes Category Apple Bar Recipes Save Apple Bar Recipes Suggested Recipes Classic Christmas Sugar Cookie Cutouts 4.2 out of 5 stars, average rating value out of 508 reviews. ( 508 ) Save Classic Christmas Sugar Cookie Cutouts Vegan Sugar Cookies 4.6 out of 5 stars, average rating value out of 37 reviews. ( 37 ) Save Vegan Sugar Cookies Gluten-Free Christmas Sugar Cookies 4.1 out of 5 stars, average rating value out of 16 reviews. ( 16 ) Save Gluten-Free Christmas Sugar Cookies Reindeer Sugar Cookies 5.0 out of 5 stars, average rating value out of 2 reviews. ( 2 ) Save Reindeer Sugar Cookies Easy Christmas Sugar Cookie Cutouts 3.5 out of 5 stars, average rating value out of 43 reviews. ( 43 ) Save Easy Christmas Sugar Cookie Cutouts Christmas Surprise Sugar Cookies 4.1 out of 5 stars, average rating value out of 48 reviews. ( 48 ) Save Christmas Surprise Sugar Cookies Let's be Social Like us on Facebook Follow us on Instagram Follow us on TikTok Follow us on Pinterest Follow us on Youtube