This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!
I have been super busy in the kitchen this past week. The snow has arrived & so I have been finding that love for baking on chilly days again.
It’s nice to be in the warmth of the kitchen & look out the window to watch the snow falling. This time I made a big family favorite.
Need a Low-Carb version? Don’t miss my Keto Sugar Cookies – just 1 net carb!
I was so excited to play with my new cookie cutters. I had this fall leaf shape for years. Then all of a sudden I couldn’t find it. I must have given it to my mom since she liked it so much. That’s the only thing I can think of because I would have never let go of it otherwise.
So when I found it again I picked one up & I bought the pumpkin shape too. The thing I like best about these is that they are super soft with a slight buttery crunch on the outer edges.
Best Sugar Cookie Recipe Ever
I poured 1/2 my bag of fall M&M’s into a baggie & handed it to my daughter with a hammer. This is totally optional.
She helped me get them all crunched up for the cookies. But you can add whatever sprinkles or toppings you like. Or yo can leave them with just the frosting.
I tried to send some of these to the firehouse with the hubs. He protested because he wanted them for here. 🙂
So only 4 actually made it to the station out of this batch. I will have to make more for the boys I suppose.
Here are some commonly asked questions
How many cookies does this make?
This recipe makes about 18-24 cookies but this will depend on how large or small you make them. With these large cookie cutters, it may be a few less.
What is the best way to store leftover sugar cookies?
Once the cookies have cooled, and the icing has hardened, place them in an airtight container, and keep at room temperature for up to 4 days.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Should I use salted or unsalted butter?
When making a traditional cut out sugar cookie recipe like this one, I like to keep the butter unsalted.
HOW DO YOU MAKE SOFT SUGAR COOKIES?
- Preheat the oven to 350 degrees.
- Place the butter in the mixing bowl and beat until smooth and lighter in color.
- Slowly beat in the sugar, egg, and extracts, scraping the bowl as needed.
- Stir in the baking powder, then the flour, and mix until fully combined.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough to about ¼” thick.
- Use cookie cutters to cut into desired shapes. Use a spatula to transfer the dough to a parchment-lined baking sheet.
- Bake for 6-8 minutes. Cool on the pan approx 5 minutes before transferring to a wire rack
- Rotate your baking sheets. You want to set the uncooked dough on a cool baking sheet to ensure these bake perfectly. If you use a warm baking sheet, the cookies will bake unevenly.
To make the Frosting
- In a small bowl, whisk the sugar with a fork to remove all of the lumps.
- Whisk in the milk and corn syrup to form a smooth icing. Add more sugar or milk as needed for desired consistency.
- 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 the bowl & add in another tbsp milk to thin out. Stir well.
- Transfer thinner icing to a squeeze bottle with a thin opening (see link in post) & squeeze the icing into the center of the cookie. This is called flooding.
- Take an offset spatula or toothpick & smooth out to fill inside the border you created.
- Sprinkle with crushed M&M’s if desired. Let dry completely before stacking.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Can this recipe be doubled?
Yes, absolutely. These cookies are perfect for gift giving or parties. So if you need more than 24 – I highly recommend doubling this recipe.
To make these fall sugar cookies you will need…
- butter- room temperature
- granulated sugar
- egg
- vanilla extract
- almond extract
- baking powder
- all-purpose flour
- confectioners sugar
- milk
- light corn syrup
- food coloring
- fall M&M’s or colored sprinkles
leaf sugar cookies
Products I love when making sugar cookies…
This fall sugar cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade sugar cookies before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- vanilla extract
- almond extract
- baking powder
- all-purpose flour
- confectioners sugar
- light corn syrup
- food coloring
- fall M&M’s or Assorted Colors -Jimmies Sprinkles Dessert Decorating
- Comfort-Grip Maple Leaf Cutter
- Comfort Grip Orange Pumpkin Metal Cookie Cutter
If you love this easy fall sugar cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Fall Cookies
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Fall Sugar Cookies
Ingredients
Cookies
- 1 cup butter (2 sticks) room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 tsp baking powder
- 3 cups all-purpose flour
Icing
- 1 cup confectioners sugar
- 1 tbsp milk
- 1 tbsp light corn syrup
- 3-4 drops food coloring
- ¾ cup fall M&M's – chopped/crushed or colored sprinkles sanding sugar- optional
Instructions
Cookies
- Preheat the oven to 350 degrees.
- Place the butter in the mixing bowl and beat until smooth and lighter in color.
- Slowly beat in the sugar, egg, and extracts, scraping the bowl as needed.
- Stir in the baking powder, then the flour, and mix until fully combined.
- Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough to about ¼" thick.
- Use cookie cutters to cut into desired shapes. Use a spatula to transfer the dough to a parchment-lined baking sheet.
- Bake for 6-8 minutes. Cool on the pan approx 5 minutes before transferring to a wire rack
- Rotate your baking sheets. You want to set the uncooked dough on a cool baking sheet to ensure these bake perfectly. If you use a warm baking sheet, the cookies will bake unevenly.
Icing
- In a small bowl, whisk the sugar with a fork to remove all of the lumps.
- Whisk in the milk and corn syrup to form a smooth icing. Adding more sugar or milk as needed for desired consistency.
- 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 the bowl & add in another tbsp milk to thin out. Stir well.
- Transfer thinner icing to a squeeze bottle with a thin opening (see link in post) & squeeze the icing into the center of the cookie. This is called flooding.
- Take an offset spatula or toothpick & smooth out to fill inside the border you created.
- Sprinkle with crushed M&M's if desired. Let dry completely before stacking.
