Sugar Cookies!
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Delicious sweet sugar cookies with a ready-made royal icing decoration – a classic for children’s parties and bake sales!
Sugar cookies
I have always loved sugar cookies, they’re such a brilliant basic recipe that just works every time. The dough is soft, pliable, and incredibly forgiving, which makes it perfect for cutting into fun shapes or rolling out to uniform thickness. These cookies don’t spread in the oven, so you get beautiful, crisp edges and flat surfaces that are ideal for decorating. They’re one of those staples that I think every baker should have in their repertoire, whether you’re baking for children’s parties, bake sales, or just a fun afternoon treat.
The beauty of sugar cookies lies in their simplicity. You get a sweet, buttery base with just enough richness to taste indulgent, yet light enough to enjoy more than one (or two… or three!). Because they hold their shape so well, they’re the ultimate canvas for decoration, meaning you can get as creative or as simple as you like. They’re also perfect for seasonal bakes from Christmas stars to Easter bunnies, the possibilities are endless.
Cookie dough
The method for baking these cookies is straightforward, which is why I love recommending them to both beginners and seasoned bakers alike. You start by creaming together butter and sugar until light and fluffy. This is a fun part because you can see the texture change from soft butter to a fluffy base ready to hold the egg and vanilla. Gradually add in the egg and vanilla, mixing until smooth, then bring in the flour to form a dough that’s soft but not sticky.
Rolling out the dough is where the magic begins, lightly flour your surface and roll to the thickness of about two £1 coins. Then comes the fun part: cutting out your shapes! I love using a mix of sizes and designs, so my cookie tray looks like a rainbow of fun shapes. Once they’re placed on lined trays a couple of centimetres apart, the oven does its work, transforming the dough into golden, crisp-edged cookies with a soft, buttery centre. After 8-10 minutes, let them cool completely on a wire rack before moving on to the decoration, this ensures your royal icing doesn’t melt into the cookies.
Alternative cookie recipes
Sugar cookies are one of my absolute favourites for bake sales or events where you want something a bit special. They’re perfect for making with kids because the dough is easy to handle and cut, and they love seeing their creations come to life with icing. You can also use them to deplete odds and ends in your cupboard, like leftover sprinkles or coloured icing, which makes them economical too. And of course, they’re fantastic to package as gifts… wrap them in cellophane bags with a ribbon, and you have an instant present that looks as good as it tastes.
I’ve got some delicious cookie recipes up on my blog, my most popular being my NYC chocolate chip cookies, Kinder Bueno cookies, Nutella stuffed cookies, and my Biscoff stuffed NYC cookies, all of these have always gone down brilliantly at bake sales and parties!
Royal icing – from scratch
Royal icing is perfect for decorating sugar cookies, biscuits, gingerbread houses, and pretty much anything you want to look showstopping. It dries hard, keeps its shape, and is ideal for piping borders, flooding areas, and adding all kinds of fun details. You can make it from scratch using egg whites, or buy ready-made icing and loosen it with a bit of water. Here’s my favourite from-scratch version.
- 2 large egg whites (room temperature)
- 500 g icing sugar, sifted
- 1 tsp lemon juice or white wine vinegar (optional, helps stabilise)
- Food colourings (optional)
Whisk the egg whites until soft peaks form, then gradually sift in the icing sugar while continuing to whisk until thick, glossy, and smooth. Add the lemon juice or vinegar to help stabilise the icing and keep it from cracking. Divide into bowls if you want different colours, adding a few drops of food colouring and a little water if you need a thinner consistency for flooding. Use immediately to pipe, flood, or decorate, and let the icing set at room temperature until hard.
Tips & tricks
- These will last 4-5 days in an airtight container, or you can freeze them for up to 3 months.
- I use these food colourings –
- I use these piping bags
- I use this basic baking tray
- I use this vanilla extract
Sugar Cookies
Ingredients
Sugar Cookies
- 255 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla bean extract
- 1 medium egg
- 425 g plain flour (plus extra for dusting)
Decoration
- 2 egg whites
- 400-500 g icing sugar
- food colourings
Instructions
Sugar Cookies
- Preheat your oven to 200ºc/180ºc Fan and line 3-4 baking trays with parchment paper.
- Cream together the unsalted butter and caster sugar until light & fluffy, then gradually beat in the egg and vanilla bean extract so that the mixture is smooth.
- Add in the Plain Flour and beat again till the dough is combined.
- Roll the mixture out on a lightly floured work surface to the thickness of two £1 coins.
- Cut them out in the various shapes that you want - I used 6cm size cutters but in various different shapes so that I had a mixture!
- Place them onto the lined baking trays a couple of centimetres apart and bake in the oven for 8-10 minutes until they start to go golden around the edges.
- Leave to cool on a wire rack.
Decoration
- Add the egg whites to a large bowl, and add the icing sugar
- Whisk together until smooth and thick. I start with the 400g, and add a bit more as I mix, to get the thick texture I am after
- Colour the icing however you want - I did a variety of colours in separate bowls
- Pipe this round the edge of the cookies and fill in the middle however you want - you can pipe around the edge with the firmer icing, and then slacken the rest with a little water to soften
- Once they're all done, leave the icing to harden and dry, for at least 30 minutes
Notes
- These will last 4-5 days in an airtight container, or you can freeze them for up to 3 months.
- I use these food colourings -
- I use these piping bags
- I use this basic baking tray
- I use this vanilla extract
Hi could you make these sugar cookies chocolate flavour
Yes someone else asked this before
She said to omit 50gms of the flour and replace with cocoa
Hi Jane can you please confirm what the middle of the cookies should look like I’ve left them in for 10 mins as stated but the middle still looks I cooked?
Should they look darker in the middle?
Thanks xx
Hi Jane, these cookies look beautiful. When making these do I have to let the butter soften or can I use it straight out the fridge?
Hi Jane I made your sugar cookies and they taste great but just wanted to ask they did spread abit so was a lot wide than the fondant what could I have done wrong I used the same cutter for biscuits and fondant? Thanks
Hiya! The biscuits or butter may just have been a bit too warm so will have spread bait unfortunately xx
Hi Jane sorry one more question once the biscuits are baked do they still last 4-5 once cooked in oven? Thankyou!
Yes!
Hi Jane – I absolutely love this sugar cookie recipe it’s the only one I’ve found that you don’t have to chill for hours and has basically no spread when they cook! Could I ask how freezing the dough works – how long can you freeze the dough for and how would you cook/defrost? X Thankyou
Ahh yay! Yes it can be frozen up to three months – I would just add 1 minute baking time and bake from frozen! xx
Hi! With freezing, do you freeze the dough before it’s been rolled out, rather than freeze baked cookies? Thanks!
Hi Jane can Stork be used instead of butter
I’d recommend using real butter!
Hi Jane
If I wanted to make one batch and freeze the individual cookies ready to bake whenever how long would I bake them for?
Thanks!
You would maybe add 1 minute extra baking time? x
Hi
How long can you freeze them for ?
I usually say up to three months easily!
The cookies have turned out quite soft in the middle, which I quite like, but I’m wondering have I undercooked them should they be hard all the way through?
They should be soft, but now really soft – so likely just needed a little longer as it should be an even texture!
Hi Jane. If I wanted to make these Gluten free would it just be a case of swapping the plain flour for gluten free plain flour? Many thanks x
I’m afraid I have never tried these cookies gluten free, but it is worth a go for sure!
Did you try making these gluten free would love to know the result if you did
Hi, if I chill my cookies over night – should I do it as one dough ball or pre cut?
If it’s a ball, how long should I leave before rolling out and cuttings?
Thanks!
I would personally do it cut as otherwise you wouldn’t be saving that much time doing it the night before if you still have to roll them after!
How long would this biscuit dough last in fridge before I use it? As I have party I want to get as much prepare as possible thanks x
In the fridge I would say 1 week, but it can freeze!
Hi I’m wondering if I can use stork instead of butter please? Thankyou.
I wouldn’t recommend it – actual butter is best!
Hi Jane,
Yeah these are great, what do I do if I want to make them without egg?
Thanks x
The egg is quite important to this recipe, if you wanted an eggless recipe I would use a shortbread x
I made these without egg I substituted it with almond milk
They turned out amazing x
Hi Jane,
Just wanted to check I’m using me stand mixer do I use the K mix or the dough hook for this recipe? Thanks x
The only thing I use a dough hook for is something such as bread, or a doughnut dough (As they’re super similar.) so for a biscuit mixture I would use a beater/K x