Better than the Bakery Sugar Cookies that are delightfully thick, pillowy soft and sweet, but not too sweet. You’ll love this cutout sugar cookie recipe and make them again and again!

These cookies are so perfect for the holidays, enjoy as is or top them with a delicious buttercream frosting.

These easy sugar cookies are fast and simple to throw together – and SO amazing! Get the tips and tricks to make rolled sugar cookies with the best frosting options every time, without the effort

Have you always wanted to make bakery quality rolled sugar cookies but not sure how or feel they’re too much effort? You’ll love these simple sugar cookies.

White sugar cookies on a white plate
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This recipe was originally published March 20th, 2013 and is continuously updated with fresh content. Current update is November 18, 2021.

My husband touts my sugar cookies as “bakery quality.” I’m always receiving requests for them – they just about melt in your mouth.

They’re surprisingly easy and simple to  make and perfect for the festive period. Be sure to check out my tips for easy sugar cookies and tips to ice sugar cookies.

You want one, don’t you? Even the dough is irresistible! I enjoy making sugar cookies for parties and holidays. They also make great little takeaway favors.

These rolled sugar cookies are bakery quality in both looks and taste! They’re so easy to make, too. They hold their shape every time and are topped with the best cookie frosting that makes them irresistible.

In just a few minutes hands on time you’ll have dozens of beautiful and delicious sugar cookies that are great for gifting and perfect for parties.

The Best Easy Sugar Cookies

I’ve long loved sugar cookies and have shared an incredible variety with you over the years. Check out these Amish Melt in Your Mouth Sugar CookiesPumpkin Sugar CookiesCinnamon Sugar Cookies, and Salted Caramel Sugar Cookies just to name a few.

You want one, don’t you? Even the dough is irresistible! I enjoy making sugar cookies for parties and holidays. They also make great little takeaway favors.

What’s the secret to these amazing easy sugar cookies? A slightly elevated oven temperature helps keep them from spreading too much, along with refrigerating the dough.

You’ll also find great tips for rolling and cutting your dough into shapes, and the BEST frosting options for these incredible sugar cookies!

Throughout this post, you’ll see the sugar cookies frosted and decorated in a few different ways. I’ve linked both of my most popular frosting recipes and techniques for your enjoyment.

Get the details to make cutout sugar cookies quick & easy!

Why You’ll Love Them

These incredibly easy sugar cookies are delightfully thick, pillowy soft and sweet, but not too sweet. You’ll love this cutout sugar cookie recipe and make them again and again!

These cookies are so perfect for the holidays, enjoy as-is or top them with a delicious Buttercream Frosting for Sugar Cookies, or this easy Buttercream Icing that spreads thinner for more of a royal icing look but incredible flavor.

  • Easy to make
  • FAST! After refrigerating the dough, these cookies bake in just seven minutes.
  • So easy to cut out, these tricks will leave you amazed!
  • Buttery, rich and delicious.
  • Perfect for parties and holidays
A white frosted sugar cookie in the shape of an egg, on a brown paper treat bag.

Bakery Sugar Cookies Ingredients

You just need a few simple pantry staples to make these tasty cookies.

  • Butter, softened – Salted or unsalted, your preference, but if you use salted butter, cut back a touch on your added salt later. Learn how to soften butter quickly.
  • Sugar – white granulated
  • Baking powder – to ensure a rise.
  • Flour – bleached or unbleached, all purpose flour.
  • Salt – to balance out the sweet. If you’re using salted butter, you can cut your added salt back a touch.
  • Eggs – to add moisture and structure and stability.
  • Vanilla Extract – It’s easy to make your own vanilla, but if you use store bought, pure vanilla extract is preferable over imitation.

How to Make Easy Sugar Cookies

  1. Preheat oven to 400 degrees.
  2. In a large bowl or a stand mixer, cream butter and sugar. Then add eggs and vanilla extract.
  3. Next, you’ll add flour, baking powder and salt, mixing well. how to make rolled sugar cookies
  4. Refrigerate dough for one hour. Quick tip: refrigerate remaining dough until you’re ready to roll it out.

Tips for Rolling and Cutting Easy Sugar Cookies

Now this is what makes these simple sugar cookies so much easier!

  1. Line a cookie sheet with parchment paper. A parchment paper lined pan.
  2. Roll your sugar cookie dough out directly on the cookie sheet (you can transfer parchment paper on and off cookie sheets if they’re not wide enough. Roll out dough to 1/4-1/3″ thick.
    Sugar cookie dough on wax paper.
  3. Cut into shapes leaving just a touch of space in between. Sugar cookies being cut into the shape of a heart.
  4. Finally, peel away excess dough. Chill the dough in between until you’re ready to roll out for best results.

Frosting Variations

As you can see, these cookies are no fuss, no mess! Just easy sugar cookies that you’ll find yourself making again and again.

But that’s not all! You can have delicious cookie frosting that looks pretty, too! As I mentioned above, you can frost with my thick, delectable buttercream frosting or this thinner buttercream icing that creates a shiny, stackable surface.

Frequently Asked Questions

How Long Do Sugar Cookies Keep?

The unfrosted bakery sugar cookies will last for up to a week, stored in an airtight container in the fridge. They are perfect if you have a busy week ahead.

Make them ahead of time and then it takes just 5 minutes to frost them before serving. Of course, you can also serve them without frosting.

tips for icing sugar cookies with yummy buttercream icing

Tips

  • Refrigerate the dough for at least an hour before rolling it out.
  • Refrigerate remaining dough while you’re rolling out dough to keep it solid and as simple as possible.
  • Bake the cookies in a pre-heated oven for the best results.
  • Let the cookies cool to room temperature before frosting them.

How to Store

  • At Room Temperature – Cover with plastic wrap or store in an airtight container up to a week at room temperature, frosted or unfrosted.
  • Refrigerate – Refrigerate in an airtight container up to seven days.
  • Freeze – Freeze in an airtight container and covered in plastic wrap to prevent odors from seeping in, up to three months.
A white plate full of white frosted easy sugar cookies for Easter in the shape of eggs.

Dietary Considerations

  • Nut Free
  • Vegetarian
White sugar cookies on a white plate
5 from 7 votes

Bakery Sugar Cookies

Better than the Bakery Sugar Cookies that are delightfully thick, pillowy soft and sweet, but not too sweet. You’ll love this cutout sugar cookie recipe and make them again and again!
Prep: 13 minutes
Cook: 7 minutes
Chilling time: 1 hour
Total: 20 minutes
Servings: 36
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Ingredients  

  • 1 ½ cups butter softened
  • 2 cups sugar white granulated
  • 4 eggs large
  • 1 teaspoon vanilla extract
  • 5 cups flour all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Buttercream Icing Recipe

  • 1 stick butter softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla (1 Tbsp if you're not using white)
  • 3 tablespoons heavy whipping cream you can substitute with half and half or milk

Instructions 

  • In a large bowl/your mixer, cream butter and sugar.
  • Add eggs and vanilla.
  • Gradually add flour, baking powder and salt, mixing well.
  • Refrigerate dough for 1 hour.
  • Preheat oven to 400 degrees. Line your cookie sheets with parchment paper.
  • Roll out dough to ¼-1/3" thick. Press your cookie cutter onto the cookie sheets, leaving a half inch or so between each. Peel away your excess dough. {No flouring needed! Yay!}
  • Bake 6-7 minutes and allow to cool.

Buttercream Icing Recipe

  • Whip the butter, gradually adding powdered sugar. Add vanilla and heavy cream and mix until smooth. Allow cookies to cool 10 minutes and ice while warm.

Tips

  • Refrigerate the dough for at least an hour before rolling it out.
  • Refrigerate remaining dough while you’re rolling out dough to keep it as solid as possible.
  • Bake the cookies in a pre-heated oven for the best results.
  • Let the cookies cool to room temperature before frosting them.

 

Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 162mg | Potassium: 52mg | Fiber: 1g | Sugar: 21g | Vitamin A: 341IU | Calcium: 18mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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30 Comments

  1. My family and I love the taste of this recipe. We have made these 2 x as a family. Taste is so delicious. We are confused though because it says no flour needed to roll. We actually had to add maybe 2 extra cups, didn’t seem to effect taste. Is there something we are doing wrong? Or can you give us any suggestions? We really do appreciate you sharing this recipe with us. Using for 4_h @ fair.♥♥♥

    1. Did you refrigerate in between? Did you use parchment paper? Doing both of those should eliminate the need. I like to use minimal flour, if possible. So glad you enjoy them as well, Marie! I hope you have a beautiful week.

  2. this looks so good. What is the serving size on average for this recipe? how many cookies based on your cutter did you get?

  3. I followed the recipe to a T, but they didn’t turn out. They tasted a little bitter and were very sticky… Almost impossible to roll. I mixed them by hand…
    Could that be the reason?

    1. Alex, I’m so sorry! Yes, it’s a heavy dough, so it needs to be mixed thoroughly, like bread dough. To roll, refrigerate & use flour liberally.