Easy Sugar Cookie Recipe for soft & chewy sugar cookies that come out perfect every time. Great for any holiday & super delicious gifts. You’ll love them.
For me, there’s nothing more classic than a sugar cookie. They are soft, buttery, chewy & make a great backdrop for any seasonal decoration. There are a lot of recipes for sugar cookies floating around & I have tried many over the years. But I keep coming back to this one that I have been making for the last 15 years or so. It is simple & turns out perfect each & every time. Check out this Easy Sugar Cookie Recipe which is just as delicious with no icing, lots of icing or even just decorated with candies. So good!
How to Make Sugar Cookies
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I really love this recipe because it requires no chill time. I can have cookies right when I am craving them. Aren’t these just too cute? I just used red hots to decorate & a little icing- which makes these super fast. What an adorable gift for friends & neighbors.
Easy Sugar Cookie Recipe
These super easy sugar cookie recipe is the perfect base for the cutest cookies- all year long.
I made this same recipe for these fall cookies using leaf & pumpkin cutters – so cute!
The possibilities are endless!
For these cookies pictured here – I used THESE cutters!
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Easy Sugar Cookie Recipe
- 3 1/2 cups Sifted All-Purpose Flour
- 2 tsp Baking Powder
- 1 1/2 cups Sugar
- 2 Eggs
- 2 sticks 1 cup Butter
- 2 tsp Vanilla Extract
- 2 cup Confectioners Sugar or more to get a thicker consistency
- 2-3 tbsp Milk
- 3-4 drops Food Coloring
- In a bowl, stir together flour & baking powder. Set aside.
- In mixer bowl, beat together butter & sugar until fluffy.
- Beat in eggs & vanilla.
- Stir in flour mixture, a third at a time to make stiff dough.
- Preheat oven to 350 degrees
- On lightly floured surface, roll out dough to about 1/4" thick & cut your shapes
- Use a spatula to transfer your cookies to your ungreased baking sheet.
- Bake for 8 minutes
- Cool on pan approx. 2 minutes before transferring to a wire rack
- In a small bowl, mix sugar & 2 tbsp milk to form a thick, smooth icing. Adding more sugar as needed.
- Stir in food coloring to desired shade.
- Transfer to piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing.
- Once you have completed the border, transfer your remaining icing back into your bowl & add in another tbsp milk to thin out. Stir well.
- Transfer thinner icing to a squeeze bottle (like what you would use for ketchup) & squeeze on the icing to the center of your cookie. This is called flooding.
- Take an offset spatula & smooth out to cover the whole inside.
- Let dry completely before stacking