This easy sugar cookie recipe makes a yummy vanilla sugar cookie. The sugar cookie dough is easy to roll and to work with, which is a plus if you are making this with kids or at a cookie swap. My favorite part of this recipe is the easy sugar cookie frosting. Yum! I have found that this recipe makes a sugar cookie that has a soft texture, a buttery flavor and holds up well to shipping.

This recipe is a favorite among our friends and family when we send out cookie care packages, either for Christmas and New Year, or for birthday cookie gift boxes.

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Easy Sugar Cookie and Sugar Cookie Frosting

  • Author: Patricia Beets
  • Yield: About 3 dozen cookies (depending on cookie size)


Ingredients for Sugar Cookies

Unsalted butter softened to room temperature – 1 cup
Granulated sugar – 1 cup
Pure vanilla extract – 1 1/2 teaspoons
Large egg – 1 egg
All-purpose flour – 2 1/2 cups
Baking powder – 3/4 teaspoon
Fine salt – 3/4 teaspoon

Ingredients for Sugar Cookie Frosting

Powdered sugar, sifted – 3 cups
Whole milk – 3 to 4 Tablespoons
Light corn syrup – 2 Tablespoons
Vanilla extract – 1/2 teaspoon
Gel food coloring (optional)
Additional candies and sprinkles for decorating (optional – you can find our silver and gold sanding sugar here)



Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined. Add egg and vanilla extract and beat until combined. In a separate bowl, whisk together flour, baking powder and salt. Gradually add your dry ingredients into the wet ingredients, until your dough is well mixed.

Divide your dough into two and shape each into the shape of a disk. Wrap with plastic wrap, place in the refrigerator and chill for 6 to 24 hours.


Ready to bake? Great! Preheat your oven to 350F (175C) and line two baking sheets with parchment paper or a silpat and set aside.

Dust a clean surface with flour. Take one dough disk and lightly flour the dough. Place the disk on the floured surface and roll it out to to your desired thickness (we like 1/4-inch for softer cookies). Use your cookie cutters to cut out shapes and use a spatula to transfer shapes to your baking sheets.

Bake on 350F (175C) for 10 to 12 minutes, or until edges just begin to turn lightly golden brown. Allow cookies to cool completely on cookie sheet before frosting and decorating.


First, add sugar, milk, corn syrup and vanilla extract in a medium-sized bowl and mix until combined. If frosting is too thick, add more milk, a teaspoon at a time. (You want frosting that is thick, but still able to be piped onto the cookies.)

Have an oops moment and add too much milk? (I’ve been there.) Don’t panic. Just sprinkle in a bit more powdered sugar until you get the texture you are wanting.


Coloring your frosting? Be sure to divide your frosting into separate bowls and color it. Pipe (or use a spoon or knife to frost) your cookies and decorate. Let the frosting harden (which can take several hours) and then enjoy. Store your left-over cookies sealed in an airtight container at room temperature.