I love sugar cookies. Of my entire arsenal of things I can whip up at a moment’s notice they have to be my favorite. They’re like a staple around here. And they are the most versatile treat ever. Any shape, any color, any occasion, I’ll be there with my plate of sugar cookies.

They can be as simple or finicky, quick or time consuming as you want. First let’s talk the basic recipe.
- 3/4 C soft butter
- 1 C white sugar
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 C flour
- Cream the soft butter and sugar together.
- Add the eggs
- Mix in the rest, leaving the flour for last.
One of the tricks is that we don’t want to over beat the dough. It’ll be ok if we do, no panic… but the less we handle it the better it’ll be. When you’re adding the flour mix it as you add and as soon as most of the flour is mixed in, stop. Cover the bowl and chill for at least 1 hour.
If you’re using a marble rolling pin, which is what I highly suggest for sugar cookies, put that in the fridge too, it’ll help the dough not stick to the pin when you roll it out. Also, keep the pin and the dough in the fridge between rolling them out. Nice chilled dough is the best to work with.
Personally I like to roll my sugar cookies a little on the thin side. I know this goes against the usual rule of making them nice and thick but hey, I’ve never been one for rules. I roll mine out about a 1/4 of an inch. Once I cut them out, using whatever cookie cutter I fancy (I really like doing just plain circles and then decorating them, but when pressed for time using a shaped cutter and a single layer of icing with sprinkles is perfect). Then onto the cookie sheet.
I can not suggest strongly enough to use a silpat mat when baking sugar cookies. Seriously, it is the secret to making perfect cookies with just a hint of golden brown on the underside. The other secret is to make sure the rack is in the center, possibly just a smidgen above the center of the oven. Too low and all that heat is just going to wreck the light little cookies.
Bake at 400F for 6-8 minutes. This is really a matter of knowing your oven. If 8 min gives you cookies with a burnt bottom, lower it, obviously. Especially when you make your cookies on the thinner side there’s not really much baking time required.
Once the cookies are out, put them on a rack to cool completely and then we’re reading to ice!

I use my own variation of royal icing. I know there are lots out there but this is the one that works for me. Keep in mind that the measurements given here are the starting place, and we’re really looking for specific consistencies.
- 1 C icing sugar
- 2 tsp water
- 2 tsp corn syrup
I start with the 2 tsp of water but 9/10 I need more than that. To just straight up ice the cookie we want something that is spreadable but will keep its shape so it doesn’t just goop everywhere. Thankfully icing is SUPER forgiving, I always just make sure I have lots of icing sugar on hand for adjustments. The corn syrup is going to help it dry nice and hard and give it a really nice gloss, I don’t suggest skipping it.
The easiest sugar cookie is just a shape that we then ice. The royal icing is pretty forgiving. Get it on the cookie, let it set for a minute and it will sort of naturally smooth itself out. It’s one of the reasons I love it so much.

As you can see I’m all kinds of super precise with my icing of the cookie. I could use the fill/flood method here, but I was saving that for the shamrocks.
What you want here is an icing that is nice and stiff. Just runny enough so you can get it out of your piping bag with the piping tip attached, but that’s it. It needs to hold it’s shape. For this week’s church group potluck we were celebrating St Patrick’s Day so these cookies are going to have little shamrocks on them.
You have can either use black icing to give the whole thing an outlined feel, or use icing in the same color as what you plan on filling it with. In this case, obviously, I opted for a simple same color outline. Probably if I had more piping bags or bottles I’d have gone for a black outline, but hey… this is what I had.
Next comes the fun part. The flood. Take your icing and go for something that is still pipe-able, you know not completely watery, but doesn’t really hold its shape all that well. To do this I just added another tsp or two of water into my already colored icing. Cuz I’m lazy and hate cleaning up, I just put it all back into the same piping bag I used to do the outline.
Then I just piped my way around the inside of the outline, tapped the cookie gently on the table, and the icing just fell nicely into place. It will start to harden quickly but not like EEEEEEE NOOOO quickly. So if you make a mistake, or it didn’t cover well no worries. I just use the tip of the piping bag to kind of smoosh everything gently into place.

Now, if you look closely, you can see the outline still around the edge of the cookie. I sort of like that look for this cookie so I didn’t worry about it. To eliminate that you’ll need to have both your outline and flood icing ready to go at the same time. Outline it, and then flood it right away. It won’t have a chance to harden and will blend seamlessly together.
It is really just that easy! The rest just comes with practice. The more you make the more you get a feel for it. I love making them, I’ll bust out my sugar cookie recipe at the drop of a hat, quite nearly literally. Any occasion at school and you’ll find me, 1 AM the night before, hopped up on coffee, whipping up a batch
