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    Home » Recipes » Cookies

    Easy Sugar Cookies

    Published: Nov 8, 2023 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    A stack of iced 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!

    Sugar cookies in various shapes decorated with pale pink and blue royal icing.

    This sugar cookie recipe is made with just 7 basic baking ingredients and is the perfect cookie recipe for birthday parties, Christmas gifts, bake sales, or whenever 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!

    Jump to:
    • Why You're Going To Love This Recipe
    • What You Need 
    • Equipment Required
    • Step By Step Instructions
    • Expert Tips
    • FAQs
    • Related Recipes
    • Easy Sugar Cookies
    A tray of baked sugar cookies.

    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 recipe - 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.
    Ingredients needed to make the recipe measured out and placed in individual bowls.

    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.

    Softened butter and caster sugar whisked together in a bowl.

    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.

    Plain flour in a sieve over the bowl of the creamed butter mixture.

    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. 

    Rolled out dough with heart shapes cut out with cookie cutters.

    Step 5 - Bake The Cookies

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

    Close up of heart shaped baked cookies on baking paper.

    Step 6 - Decorate The Cookies (optional)

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

    Close up of an iced sugar cookie heart, with other flower shaped cookies just visible.

    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.

    Related Recipes

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

    • Golden biscuits piled on a white cake tray
      Hokey Pokey Biscuits
    • A stack of honey biscuits on a white plate.
      Honey Biscuits
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies
    • These Milo Biscuits are an all-time Australian favourite! Made from just 5 basic ingredients, these quick and easy biscuits are sure to be a hit with the entire family. 
      Milo Biscuits | Lunch Box Recipe
    Side view of a stack of 4 iced flower shaped biscuits.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Sugar cookies cut out into shapes and decorated with royal icing.

    Easy Sugar Cookies

    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.
    5 from 7 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: western
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 24 serves
    Calories: 124kcal
    Author: Lucy - Bake Play Smile

    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

    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.

    Nutrition

    Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 4mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 187IU | Calcium: 8mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Kim says

      December 11, 2024 at 7:14 pm

      5 stars
      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.

      Reply
      • Lucy says

        December 12, 2024 at 7:33 am

        Fantastic!

        Reply
    5 from 7 votes (6 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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