Easy Sugar Cookies

These easy sugar cookies are the perfect cookies to cut out your favourite shapes with, and decorating with icing.

Make some light and crispy sugar cookies with this simple recipe – such a fun activity to do with the kids!

This sugar cookie recipe is made with just 7 basic baking ingredients and is the perfect cookie recipe for birthday parties, Christmas, bake sales, or when you want something something simple and sweet to fill up the biscuit tin.

A little more crisp and not quite as buttery as shortbread cookies, these cookies will satisfy any sweet tooth.

Whether you decorate them with royal icing, a glazed icing and sprinkles, or leave them plain, these simple vanilla cookies are guaranteed to be a hit with everyone!

Why You’re Going To Love This Recipe

Easy recipe – this is a one bowl recipe that takes just 10 minutes to prepare!
Kid-friendly – a fun recipe to make with kids, they will love stamping out their favourite shapes!
They hold their shape – the composition of the mixture, and chilling the dough, ensures that these easy sugar cookies hold their shape well – no spreading!
Budget friendly – made using pantry and fridge staples, these cookies are an economical bake.
Conventional or Thermomix – both methods are included in the recipe card at the end of the post.

What You Need

You only need a handful of basic ingredients to make this sugar cookie recipe.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butter – I prefer to use unsalted butter in my baking but you can use salted butter if you prefer. If you use salted butter, omit the extra pinch of salt.
Caster sugar – also called superfine sugar. This sugar is perfect for baking as it dissolves easily when mixed with other ingredients.
Egg – I use large sized eggs, weighing approx. 55-60g each. have your eggs at room temperature for best results.
Vanilla extract – or vanilla essence.
Plain flour – also known as all-purpose flour.
Baking powder – this rising agent helps create light sugar cookies.
Salt – just a pinch if using unsalted butter.

Equipment Required

Medium bowl and hand mixer – or Thermomix.
Sieve – to sift the flour.
Rolling pin – to roll out the sugar cookie dough on.
Baking sheets – to chill the rolled out dough.
2 baking trays – to bake the cookies on.
Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

It takes just 10 minutes to prepare these classic sugar cookies, then leave to chill in the fridge for an hour, cut and bake into your favourite cookie shapes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Mixture

In a medium bowl, beat the softened butter and caster sugar together until pale and creamy.

Add the egg and vanilla extract and beat until combined.

If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).

Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.

Step 2 – Sift In Dry Ingredients

Sift over the plain flour, baking powder and salt and beat on low to combine.

If using a Thermomix: Add the plain flour, baking powder and salt to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.

Step 3 – Chill The Dough

Divide the dough into 2 equal portions.

Using a floured rolling pin, roll out each portion on lightly floured baking paper sheets to a thickness of ½ cm.

Chill the dough on the baking paper sheets in the fridge for at least 1 hour.

Step 4 – Cut Out Shapes

Preheat oven to 175 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.

Use cookie cutters to cut out shapes and place them onto the prepared baking trays, allowing a gap of approximately 8cm between each cookie.

Press the remaining dough together and roll it out. Cut out more shapes until all of the dough has been used.

Step 5 – Bake The Cookies

Bake the cookies for approximately 10 minutes or until they appear ‘dry’ on top. Do NOT overcook.

Step 6 – Decorate The Cookies (optional)

Serve as is, or decorate with royal icing or a simple icing glaze.

Expert Tips

Use room temperature ingredients for the best results.
Allow room in-between the cookies when placing on the baking trays as they can spread slightly when baking.
Do not over bake the cookies – they should be just lightly golden.
Storage – store sugar cookies in an airtight container for up to one week.
Decorate with royal icing that sets firm or a simple icing glaze.

FAQs

What’s the difference between a cookie and a sugar cookie?

Sugar cookies have a slightly higher flour ratio which makes them great for cutting out as they hold their shapes well when baking. They are less short and buttery then a shortbread, and are rolled out unlike other cookies which can be piped onto the baking sheet or rolled into balls.

How do I know when sugar cookies are baked?

The sugar cookies will appear ‘dry’ on the top when they are baked.

Can you freeze sugar cookies?

Absolutely! Baked sugar cookies can be frozen for up to 3 months. I recommend freezing them un-iced.

For more simple cookie recipes that kids will love to help bake, these are always popular:

A super easy sugar cookies recipe that is perfect for cutting into shapes (NO spreading!) and for decorating with royal icing or a simple glaze.

Course: Cookies
Cuisine: western
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 serves
Calories: 124kcal

Ingredients

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Instructions

In a medium bowl, beat the softened butter and caster sugar together until pale and creamy. If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
Add the egg and vanilla extract and beat until combined. If using a Thermomix: Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.
Sift over the plain flour, baking powder and salt and beat on low to combine. If using a Thermomix: Add the plain flour, baking powder and salt to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Divide the dough into 2 equal portions. Using a floured rolling pin, roll out each portion on lightly floured baking paper sheets to ½ cm thick.
Chill the dough on the baking paper sheets in the fridge for at least 1 hour (up to 2 days).
Preheat oven to 175 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
Use cookie cutters to cut out shapes and place them onto the prepared baking trays, allowing a gap of approximately 8cm between each cookie. Press together and roll out the remaining dough. Cut out more shapes until all of the dough has been used.
Bake the cookies for approximately 10 minutes or until they appear ‘dry’ on top. Do NOT overcook.
Serve as is, or decorate with royal icing (see notes) or a simple glaze.

Notes

RECIPE NOTES & TIPS

Use room temperature ingredients for the best results.
Allow room in-between the cookies when placing on the baking trays as they can spread ever so slightly when baking.
Do not over bake the cookies: they want to be just lightly golden.
Storage – store sugar cookies in an airtight container for up to one week.
Decorate with royal icing that sets firm or a simple icing glaze.

Recipe by CookGoodRecipes.com

Nutrition

Easy Sugar Cookies
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Why You’re Going To Love This Recipe

What You Need

Equipment Required