There’s something magical about rolling out cookie dough—the subtle dusting of flour on your hands, the anticipation of warm, golden cookies fresh from the oven.
Rolled sugar cookies aren’t just a treat; they’re a canvas for creativity. With crisp edges, buttery sweetness, and enough structure to hold intricate shapes, they’re perfect for decorating with royal icing, festive sprinkles, or even a simple glaze.
I personally pair these with Cream Cheese Cinnamon Crescents for an indulgent dessert spread that feels bakery-worthy.
This recipe became a family tradition one snowy December afternoon when, armed with cookie cutters and determination, I discovered the trick: chilling the dough. It’s the secret to clean lines and no spreading, even for the most detailed designs.
Custom-decorated cookies are a $4 billion industry, and it’s no wonder why. These cookies are your gateway to making bakery-quality creations right in your own kitchen.
Why You’ll Be Hooked
- Endless Creativity: Decorating these cookies became my favorite way to relax after a busy week. The possibilities are infinite, and you’ll feel like an artist in the kitchen.
- A Proven Crowd-Pleaser: I’ve taken these to countless gatherings, and they always steal the spotlight. Expect requests for the recipe.
- Customizable Texture: Want them softer? Bake a little less. Love a crisp snap? Roll them thinner. This recipe adapts to your mood.
- Perfect for Gifting: Wrapped in a clear bag with a ribbon, these cookies are as thoughtful as they are delicious.
- Kids Love Them: My niece spent hours decorating last Christmas—it’s an activity and dessert in one!
Rolled Sugar Cookies Recipe
Equipment
- kitchenaid mixer
- Measuring Cups
- Measuring Spoons
- Baking sheet
- Rolling Pin
- Parchment Paper
- Christmas Cookie Cutters
- gel food coloring
Ingredients
Sugar Cookies:
- 1 cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour*
- ¾ teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Sugar Cookie Frosting
- 4 cups powdered sugar sifted
- 2 ½ Tablespoons light corn syrup
- 3-4 Tablespoons milk room temperature
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the Dough: Cream butter and sugar in a mixer, then mix in vanilla and eggs until smooth. Add flour, baking powder, and salt, and blend until combined.
- Divide and Wrap: Split the dough into two equal parts, shape each into a flat disc, and wrap tightly in plastic wrap.
- Chill: Refrigerate the dough for at least 2 hours or overnight for best results.
- Preheat Oven: Heat your oven to 350°F and line baking sheets with parchment paper.
- Roll and Cut: Let one dough disc sit for 5 minutes, roll it out on a floured surface to ¼” or ½” thickness, and cut out shapes using cookie cutters.
- Re-roll Scraps: Gather and re-roll leftover dough up to two more times.
- Bake: Place cookies 1″ apart on sheets, brush with milk or cream if adding sprinkles, and bake for 9–10 minutes. Cool on the sheet for 5 minutes before transferring to a wire rack.
- Decorate: Once completely cooled, decorate with frosting or sprinkles, and let them set before serving or storing.
