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Sugar Cookies Recipe

This sugar cookie recipe may have a lot of steps, but it’s actually very simple. You would be surprised how easy and delicious they are.
Prep Time1 hr 10 mins
Cook Time12 mins
Inactive1 hr 30 mins
Total Time2 hrs 52 mins
Course: Snack
Cuisine: American
Keyword: easy sugar cookie recipe, homemade sugar cookies, how to make sugar cookies, sugar cookie recipe, sugar cookies
Servings: 55 cookies
Calories: 61kcal
Author: Luna Regina


  • 10.5 oz all-purpose flour 2 cups and 6 tbsp
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 7 oz unsalted butter softened (about ¾ cup and 2 tbsp)
  • 3.5 oz white granulated sugar about 7 tbsp and 2 ½ tsp
  • 1 large pasteurized egg separate yolk and egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 3.53 oz powdered sugar sifted, about 1 cup
  • 1 1/2 tbsp water


Making the cookies

  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, sift flour, salt, and baking soda. Whisk to combine.
  • In another bowl, add softened butter and white granulated sugar. Beat with a whisk or an electric mixer on low speed for about 10 minutes or until the butter is pale.
  • Add egg yolk and vanilla extract. Beat again until fully combined.
  • Add half of the flour mixture to the butter and beat on low speed. Once the batter starts to clump, add the rest of the flour and fold with a spatula to combine.
  • Place a large piece of parchment paper on your work surface. Turn the dough out onto the paper. Gather the crumbs to form a ball and flatten it out into a disk. Wrap it in cling film and refrigerate for 30 minutes.
  • Take the dough out, place it in the center of the parchment paper, and place another piece of paper on top of it. This will make it easier to roll the dough out. Using a rolling pin, roll the dough out into a circle, about 1/4” thick.
  • Remove the upper layer of paper, and cut out your desired cookie shapes using cookie cutters. Transfer the shaped cookies onto the lined baking sheet.
  • Form the scraps back into a dough and repeat the rolling and cutting process until there is no dough left. This recipe should make 55 cookies (we used 2-inch and 2.5-inch cookie cutters.)
  • Refrigerate the cookies for at least an hour or until completely firm.
  • 15 minutes before you take the cookies out of the fridge, preheat the oven to 400 degrees Fahrenheit.
  • Put the cookie tray in the oven, lower the heat to 375 degrees, and bake for 12 minutes or until slightly golden. Allow to cool completely before decorating.

Making the icing

  • In a big bowl, beat 1 egg white using an electric mixer for 3 minutes on low until foam starts to appear. Add lemon juice and continue to beat for another 5 minutes or until frothy.
  • Add half of the powdered sugar and mix for 5 minutes or until completely dissolved. Add the rest of the sugar and beat for 5 minutes.
  • Gradually add ½ a tablespoon of water at a time, beat well in between until fully combined. The icing should be white and glossy without any clumps of sugar.
  • Divide the icing into smaller portions and add different food coloring to the icing if desired.
  • Transfer the icing into piping bags and decorate the cookies however you like.


  • Only make the icing once your cookies are cooled and ready to be decorated.
  • To check the consistency of the icing, lift your spoon and let the icing drip into the bowl. The dripping should pour down in a thin stream, like a ribbon. When it hits the bowl, the ribbon should hold its shape for a few seconds before blending into the rest of the icing.
  • The icing will dry out and crystalize very quickly. To prevent this from happening, you should wrap the bowl of the remaining icing in cling film.


Serving: 1cookie | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 10mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg