The Best Sugar Cookies Recipe – Soft, Buttery, and Perfect for Decorating

If you’re searching for the ultimate sugar cookie recipe, look no further! These cookies are buttery, tender, and hold their shape beautifully—perfect for decorating with royal icing. Whether you’re baking for the holidays, birthdays, or just because, this recipe will become your go-to.

And the best part? The dough and baked cookies freeze wonderfully, making it super easy to prep ahead. Let’s get baking!

Why You’ll Love These Sugar Cookies

• Perfect texture: These cookies are soft with lightly crisp edges—never dry or crumbly.
• Hold their shape: No spreading or puffing! Your cutouts stay beautifully defined.
• Delicious flavor: A hint of almond extract adds a bakery-quality touch.
• Easy to make ahead: The dough and baked cookies freeze well.

What Do These Sugar Cookies Taste Like?

Imagine biting into a rich, buttery cookie with the perfect balance of sweetness and a touch of almond flavor. They’re soft but sturdy, making them perfect for decorating. The icing adds an extra layer of sweetness and a smooth, slightly crisp finish when it sets.

Ingredients for Sugar Cookies

For the Cookies

• 1 lb butter (½ salted, ½ unsalted) – This mix gives the perfect balance of flavor and salt.
• 2 cups granulated sugar – For that classic sweetness.
• 2 large eggs – Adds structure and richness.
• 1 tsp vanilla extract – Essential for that homemade taste.
• 2 tsp almond extract – Gives the cookies an elevated bakery-style flavor.
• 6 cups all-purpose flour – The perfect amount for a sturdy yet tender cookie.

For the Royal Icing

• 2 lb powdered sugar – Creates a smooth, sweet icing.
• 3 heaping tablespoons Wilton meringue powder – Helps the icing set firm.
• 1 tbsp vanilla extract – Adds warmth and depth to the icing.
• 9+ tbsp water – Adjust to get the right consistency.
• Optional: 1 tbsp almond extract – Swap for 1 tbsp of water for extra almond flavor.

Tools You’ll Need

• Electric mixer (stand or hand)
• Mixing bowls
• Rolling pin (adjustable thickness recommended)
• Parchment or wax paper
• Cookie cutters
• Baking sheets
• Wire cooling racks
• Piping bags (for icing)

How to Make Sugar Cookies

1. Cream the Butter and Sugar

In a large mixing bowl, beat butter and sugar together until light and fluffy. This step is crucial—it helps create a tender cookie.

2. Add the Eggs and Extracts

Mix in one egg at a time, ensuring each is fully incorporated. Stir in vanilla and almond extract, blending for 1-2 minutes for a smooth mixture.

3. Incorporate the Flour

Gradually add flour, 2 cups at a time, mixing just until combined. The dough should start pulling away from the bowl’s sides and should not stick to your fingers.

4. Roll Out the Dough

Roll the dough between parchment or wax paper—this prevents adding too much extra flour. Aim for ¼-inch thickness for the best texture.

5. Cut and Bake

Preheat oven to 350°F (175°C). Cut the dough into shapes using cookie cutters and place them on a parchment-lined baking sheet.

• Bake for 8-12 minutes, depending on size. The edges should be set but not browned.
• Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Making the Perfect Royal Icing

1. Mix the Ingredients

In a large bowl, whisk together powdered sugar and meringue powder.

2. Add Liquid

Stir in vanilla extract and 9 tablespoons of water. Mix until smooth. If you want almond-flavored icing, replace 1 tablespoon of water with almond extract.

3. Adjust Consistency

• For outlining, icing should be thicker, like toothpaste.
• For flooding, thin it out by adding water ½ teaspoon at a time until it flows smoothly.

4. Decorate

Use piping bags or zip-top bags with a small snip in the corner to pipe the icing onto the cookies. Allow icing to fully dry (6-8 hours) before stacking.

How to Store Sugar Cookies

• At Room Temperature: Store decorated or plain cookies in an airtight container for up to 1 week.
• In the Freezer:
  • Unbaked Dough: Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge before rolling.
  • Baked Cookies: Store in a freezer-safe bag for up to 3 months.
  • Iced Cookies: Freeze in layers separated by parchment paper. Thaw uncovered to prevent condensation.

Frequently Asked Questions

Can I make these without almond extract?

Absolutely! Just increase the vanilla extract to 2 teaspoons for a classic sugar cookie flavor.

Why did my cookies spread?

• Make sure your butter isn’t too soft.
• Don’t overmix the dough.
• If needed, chill cut-out cookies for 10 minutes before baking.

Can I use buttercream instead of royal icing?

Yes! While royal icing creates a smooth, hard finish, buttercream gives a softer, creamier texture—perfect for a different look and taste.

You’ll Love These Other Recipes!

Looking for more delicious treats? Check these out:

• The Best Chewy and Buttery Cookies Recipe – These cookies are rich, gooey, and absolutely irresistible.
• Soft and Chewy Monster Cookies Recipe – A fun, colorful cookie packed with peanut butter, oats, and M&Ms!
• The Ultimate Iced Chai Latte Hack – Pair your cookies with this delicious, spiced iced chai latte.

Are you making these perfect sugar cookies? I’d love to see them! Tag me on Pinterest or leave a review below! Happy baking! 😊🍪

Nutrition Information (Per Cookie)

Approximate values based on standard-sized cookies:

• Calories: 180
• Carbohydrates: 25g
• Fat: 8g
• Protein: 2g
• Sugar: 15g

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