If you're after a fuss-free biscuit recipe that delivers perfect shapes and endless decorating fun, this is it. My easy Sugar Cookies recipe is a total winner for family afternoons, kids' bake sales or simply filling the cookie tin for school lunch boxes.
My 3-ingredient Shortbread and festive Gingerbread are also wonderfully simple crowd-pleasers - so grab your cookie cutters, crank up the oven and let's make something sweet!
I followed this recipe to the letter, and doubled the batch. My cookies are so precise- no spread at all! And they roll out much easier than shortbread.
- Kim
These cookies are built for cutting, decorating and sharing. Unlike some sugar cookies that spread into "blob shapes", this recipe holds its form beautifully - perfect for festive shapes, birthday letters, or just plain fun.
If you've already tried my Coconut Biscuits with Lemon Icing or classic Honey Biscuits, think of these sugar cookies as the next level up: more structure, more decorating potential, same comforting flavour. Add my super-easy Royal Icing for a pretty finish, or keep them deliciously plain.
Why You're Going To Love This Recipe
- Zero spreading - The dough is firm and chilled, so your shapes stay crisp and beautifully defined.
- Kid-friendly fun - Rolling out, stamping shapes and decorating: this one is perfect for little helpers (with a bit of supervision of course!). An easy, no-fuss recipe.
- Everyday pantry staples - No special ingredients. Everything you need is probably already in your pantry.
- Decorate however you like - From plain and simple to full-on royal icing masterpieces, they're a blank canvas.
- Bake ahead friendly - Dough can be chilled, cookies can be stored or made ahead, making party prep a breeze.
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Sugar Cookie Ingredients
You only need a handful of basic baking ingredients to make this easy cookie recipe.
- Caster sugar - Dissolves easily for a smooth texture; best than granulated in this context.
- Baking powder - Gives a slight lift, so the cookies aren't too dense.
Variations
- Gluten-Free Option - Substitute plain flour with a 1:1 gluten-free flour blend that includes xanthan gum; chill dough a little longer to help structure.
- Lemon Zest Twist - Add 1 teaspoon finely grated lemon zest and reduce vanilla slightly for a bright citrus note.
- Spiced Sugar Cookies - Stir in ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger for a warm, autumnal version.
- Chocolate Dipped - After baking and cooling, dip half of each cookie in melted dark or milk chocolate and allow to set.
Need To Substitute An Ingredient?
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How To Make Easy Sugar Cookies
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.
- Cream the mixture: Beat the softened butter and caster sugar with a stand mixer or electric hand mixer until pale and creamy. Beat in the egg and vanilla extract until fully combined.
- Add dry ingredients: Sift over the plain flour, baking powder and salt (if using) and mix on low just until the dough comes together - don't over-mix.
- Roll, chill and cut: Divide the dough into two equal portions. On lightly floured baking paper, roll each portion out to about ½ cm thick and chill the rolled dough (on the paper) for at least 1 hour. Use cookie cutters to cut out shapes, press together scraps, re-roll and cut until all dough is used.
- Bake: Place cookies on trays lined with parchment paper, leaving a little space between each. Bake for approximately 10 minutes or until the tops appear dry (do not over-bake). Cool on trays for a few minutes before transferring to a wire rack. Once cooled, decorate with your favourite icing, frosting or glaze and sprinkles as desired.
Recipe Tips
- Use room-temperature butter - it creams more easily and gives better lift.
- Don't skip the chilling step - that's what keeps your cookies from spreading and gives a crisp, defined shape.
- Allow room in between - when placing cookies on the baking trays, as they can spread ever so slightly when baking.
- Rotate your baking trays halfway through cooking if your oven has hot spots.
- Keep an eye on the baking time - bake just until the tops look dry; the cookies will continue to firm as they cool.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. If decorated with icing, separate layers with baking paper to prevent sticking.
- Freezing: You can freeze unbaked dough (rolled and cut) for up to 1 month. Defrost in the fridge and bake as directed. You can place fully baked cookies into the freezer (layered with baking paper) for up to 3 months; thaw at room temperature before serving. If freezing, it's best to leave cookies un-iced.
- If your cookies spread too much, next time chill dough slightly longer or reduce oven temperature by 5 °C and increase bake time by 1-2 minutes.
- Decorate with royal icing that sets firm, or a simple icing glaze.
Easy Sugar Cookie FAQs
This usually happens if the dough wasn't chilled enough. Make sure the dough is firm before cutting and the oven is preheated to the correct temperature when you bake them.
Do not over-bake. Sugar cookies will appear 'dry' and pale on the top when they are baked. Once cooled, store in an airtight container to retain moisture balance.
Yes! You can roll and cut the cookies ahead of time and freeze the shapes until you're ready to bake. Just ensure they stay well-chilled before they go into the oven to avoid spreading.
For detailed piping, use a firm-setting royal icing (see my recipe). For a simpler finish, a quick glaze of icing sugar + milk works too.
More Easy Cookie Recipes
If you're after more easy cookie recipes the kids will be excited to help make, these ones are always a hit - perfect for lunchboxes and the cookie jar:
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Easy Sugar Cookies
Ingredients
- 170 g (¾ cup) unsalted butter room temperature
- 150 g (¾ cup) caster sugar
- 1 egg large, room temperature
- 2 teaspoon vanilla extract
- 300 g (2 cups) plain flour
- ½ teaspoon baking powder
- pinch of salt
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
- Use room-temperature butter - it creams more easily and gives better lift.
- Don't skip the chilling step - that's what keeps your cookies from spreading and gives a crisp, defined shape.
- Allow room in-between - when placing cookies on the baking trays, as they can spread ever so slightly when baking.
- Rotate your baking trays halfway through cooking if your oven has hot spots.
- Keep an eye on the baking time - bake just until the tops look dry; the cookies will continue to firm as they cool.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. If decorated with icing, separate layers with baking paper to prevent sticking.
- Freezing: You can freeze unbaked dough (rolled and cut) for up to 1 month. Defrost in the fridge and bake as directed. You can also freeze fully baked cookies (layered with baking paper) for up to 3 months; thaw at room temperature before serving. If freezing, it's best to leave cookies un-iced.
- If your cookies spread too much, next time chill dough slightly longer or reduce oven temperature by 5 °C and increase bake time by 1-2 minutes.
- Decorate with royal icing that sets firm or a simple icing glaze.
Kim says
I followed this recipe to the letter, and doubled the batch. My cookies are so precise- no spread at all! And they roll out much easier than shortbread.
Lucy says
Fantastic!