Sugar Cookies
- Rate us if you are a Food Lover (
  • Food: Sugar Cookies

  • Writer: Alice

  • Content-Type: Food Blog

Making these tasty cookies from this simple recipe is enjoyable. It produces buttery, gently sweet cookies that are ideal for decorating.

My family’s sugar cookie recipe used to be the first thing we baked following Thanksgiving when I was a child. The weekend following the holiday was spent laying out the dough, cutting out seasonal forms, and decorating the cooked cookies.

This simple sugar cookie recipe is the ideal way to start the holiday season since, to me, preparing sugar cookies still feels like the first indication that Christmas is near.

The cookies themselves are fantastic, and it’s a festive, enjoyable, and easy recipe. They have deliciously crunchy edges and are thick, delicate, and soft throughout.

I had to incorporate almond extract, along with lemon zest (of course), and vanilla in this recipe because we always added it to our Christmas cookies growing up.

The combination of these tastes gives the cookies a rich, toasty, and somewhat acidic flavor without being overpowering.

Even though they are delicious, gently sweet snacks, these cookies are also a lot of fun to design.

For a natural flash of color, we decorated ours with royal icing (recipe below), but this cashew frosting or this straightforward glaze would also be suitable. Have fun baking!


Sugar Cookies
Food: Sugar Cookies
Source: BBC Good Food

Would you like to discover how to create cookies? What you must do is as follows:

Combine all-purpose flour, baking soda, cream of tartar, and salt should first.

Then, in the bowl of a stand mixer, combine the butter and sugar. Add the flour mixture, a third at a time, and stir until everything is thoroughly blended. Beat in the egg, vanilla, almond, and lemon zest.

Cool the dough next. Divide the dough into two disks, wrapped in plastic wrap, and put in the refrigerator to cool for two hours.

Roll out the chilled dough on a surface that has been lightly dusted with flour. Here, take care not to roll the dough out too thinly.

Aim for a thickness of about 1/4 inch if you want thick, soft cookies. The cookies will no longer be soft but instead crisp if it becomes considerably thinner.

After rolling out the dough, cut out the appropriate shapes with cookie cutters. If necessary, re-roll the dough to get as many cut-outs as you can!

The time to bake then comes. Transfer the cut-outs to the baking sheets after lining them with parchment paper. Bake each sheet separately for about 10 minutes, or until the edges of the cookies are just starting to brown.

After resting on the baking sheet for 2 minutes, move them to wire racks to finish cooling.

Before icing the cookies with royal icing (recipe is below), frosting, or this straightforward glaze, let them cool entirely first. In addition to these Supernatural White Sequins, I sprinkled some baking sugar and matcha powder on top of my royal icing.


  • Chill the dough for at least two hours. Don’t shorten the chilling time—we tested baking these cookies after only one hour of chilling! When they chill for an additional hour, their warm, tangy flavor intensifies greatly. When the dough first comes out of the fridge, if it is too stiff to deal with, let it rest at room temperature for 5 minutes before beginning to roll it out.
  • Bake one sheet at a time. Baking one sheet at a time will provide the evenest cooking because oven temperatures vary. Cookies on the bottom rack shouldn’t burn before those on the top rack start to brown.
  • After the cookies are taken out of the oven, allow them to cool for two minutes on the baking sheet. They will collapse if you move them too soon. Before moving the cookies to wire racks to finish cooling, let them a full 2 minutes to set up.
  • Before decorating, let them totally cool. Although it would be tempting to start decorating these guys right away, you should wait until the cookies have reached room temperature. Otherwise, the icing will melt! I like to cut out my cookies a few days ahead of time and freeze them before frosting them.


This recipe for fluffy, buttery sugar cookies is fantastic! These cookies are mildly sweet on their own, which balances out when they are topped with frosting, sweet royal icing, or a straightforward glaze of powdered sugar.

Prep Time: 2 hrs. 30 mins
Cook Time: 10 mins
Total Time: 2 hrs. 40 mins


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda and cream of tartar
  • 1/2 teaspoon sea salt
  • 1 cup buttersoftened
  • 3/4 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract, almond extract, and lemon zest


  • Royal icingpictured – recipe below
  • Glaze 
  • Cashew frosting 
  • Coarse sugar mixed with a tiny bit of matcha powder
  • Supernatural white sequins


Sugar Cookies
Food: Sugar Cookies
Source: BBC Good Food
  1. Combine flour, baking soda, cream of tartar, and salt in a medium bowl.
  2. In the bowl of a stand mixer, cream the butter. When adding the sugar, whisk the mixture until frothy, scraping the bowl’s sides as necessary. After thoroughly beating in the egg, add the lemon zest, vanilla essence, and almond extract. Add one-third of the dry ingredients at a time and combine thoroughly. Make two disks out of the dough by dividing them into two balls. Place in the fridge for two hours to chill after wrapping in plastic wrap.
  3. Set two baking sheets with parchment paper inside a 350°F oven that has been preheated.
  4. On a lightly dusted surface, roll the dough out to a thickness of 1/4 inch. Shapes can be carved out using cookie cutters. Place on the baking sheets, one at a time, and bake for 10 minutes. After 2 minutes, transfer the baked goods to a wire rack to finish cooling. Ice only after complete cooling.


Royal Icing

  • 4 cups of granulated sugar
  • Meringue powder, 3 teaspoons
  • 6 to 8 teaspoons of water, as necessary

Sift the powdered sugar into a stand mixer’s bowl. 5 tablespoons of water and meringue powder should be added. Mix until glossy and well-rounded.

Transfer half of the frosting to a piping bag fitted with a #3 tip so that it may be used to pipe delicate lines (such as the snowflakes) and to outline filled-in forms.

By gradually adding more water to thin the icing to a runny consistency, you can flood or fill in cookie forms.