Best Sugar Cookie Recipe for Decorating & Icing
This recipe yields perfectly shaped sugar cookies, ideal for decorating. The key is chilling the dough multiple times to prevent spreading.
Equipment
- Electric Mixer
- Large Bowl
- Medium Bowl
- Plastic Wrap
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Rolling Pin
- Cookie Cutters
- Wire Rack
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 ½ cups Granulated Sugar
- 2 Large Eggs at room temperature
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour plus more for dusting
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
Preparation
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, which takes about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is well mixed before adding the next, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined and being careful not to overmix the dough.
- Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2-3 hours, to prevent spreading.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- Roll out one disc of chilled dough to about ¼-inch thickness on a lightly floured surface or between two sheets of parchment paper.
- Dip cookie cutters in flour to prevent sticking, cut out desired shapes, and transfer them to the prepared baking sheets, leaving about 1 inch between cookies.
- Place the baking sheets with cut cookies into the freezer for 10-15 minutes before baking to solidify the butter and further prevent spreading.
- Bake for 8-12 minutes, depending on size, or until edges are barely golden and cookies appear set but mostly pale.
- Cool cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
Notes
Chilling the dough multiple times is key to preventing the cookies from spreading and maintaining their shape for decorating. Ensure cookies are completely cool before icing to prevent melting.