These bakery-style sugar cookies hold their shape, bake evenly, and deliver a soft bite with crisp edges. Paired with a smooth, pipeable royal icing, they’re perfect for Christmas decorating, holidays, or any occasion that needs a little sparkle. This recipe includes icing for both flooding and details.
When you want sugar cookies that look professional and taste even better, this is the recipe that never fails. These cookies hold their shape beautifully, the dough rolls smoothly, and the edges stay crisp while the centres remain soft. Paired with a glossy royal icing that dries hard for decorating, this is a reliable, beginner-friendly recipe that feels bakery-level.
Whether you’re preparing for Christmas, a birthday platter, or special edible gifts, these cookies stay fresh for days, transport well, and make a stunning addition to any dessert table.
🍰 Why You’ll Love These Sugar Cookies
- No-spread dough — your shapes stay sharp and clean.
- Soft centres + crisp edges — the ideal bakery texture.
- Decorates beautifully — the royal icing dries smooth and firm.
- Perfect for holidays — customise with colours, sprinkles, or piping.
- Make ahead friendly — the dough chills well and cookies stay fresh.
Key Ingredients You’ll Need
- Butter: Gives richness and structure. Slightly softened, not too soft.
- Granulated sugar: Keeps the cookies light; helps them hold shape.
- Egg: Binds the dough and adds tenderness.
- Vanilla + almond extract: Creates the classic bakery cookie flavour.
- Flour + salt: Stability and structure.
- Royal icing ingredients: Powdered sugar + egg whites (or meringue powder) create a smooth, hard-drying finish ideal for decorating.
Tips for the Perfect Sugar Cookies
- Keep butter slightly firm. Too soft = spreading.
- Do not skip chilling. Even 20–30 minutes helps maintain shape.
- Roll evenly. Aim for 6–8 mm thickness for bakery-style cookies.
- Use parchment, not silicone mats. Parchment keeps edges sharper.
- Dry icing fully. Leave decorated cookies uncovered for 12–24 hours.
- Use gel colouring. Not oil or water based.
FAQ
Can I use oil-based food colouring for royal icing?
No. Oil breaks down icing. Use gel colouring only.
Can I decorate the cookies the next day?
Yes. Bake one day, decorate the next.
Can I freeze the cookies?
Yes, freeze undecorated cookies or dough. Decorated cookies freeze too, but dry thoroughly first.
🧊 Storage Tips
- Undecorated cookies: Store airtight 5–7 days.
- Decorated cookies: Keep in a single layer or stack with parchment; store airtight 5–7 days.
- Royal icing: Use immediately or store tightly sealed in the fridge for up to 3 days.
- Cookie dough: Refrigerate 2–3 days or freeze up to 2 months.
Ingredients
Yield:~30 cookies, depending on cutter size
Bake Time: 10 – 12 minutes
Total Time: ~1 hour (Fully drying the cookies can take up to 24 hours)
For the Cookies
- 350g (2¾ cups) all-purpose flour
- ½ tsp salt
- 226g (1 cup) unsalted butter, slightly softened
- 150g (¾ cup) granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ½ tsp almond extract (optional but recommended)
For the Royal Icing (Enough for Flooding+decorating)
- 450g powdered sugar
- 2 large pasteurised egg whites OR 3 tbsp meringue powder
- 6–8 tbsp water (start with 6, add more as needed)
- 1 tsp vanilla or almond extract (optional)
Directions
- Make the Cookie Dough
- Whisk flour and salt in a bowl.
- In a separate bowl, cream butter and sugar for 2–3 minutes until pale and creamy.
- Mix in the egg, vanilla, and almond extract.
- Add flour mixture and mix until a soft dough forms.
- Divide, flatten into discs, wrap, and chill for 1 hour.
- Roll & Cut
- Preheat oven to 175°C (350°F).
- Roll dough between two sheets of parchment for even thickness.
- Cut shapes and place on a lined baking tray.
- Chill tray for 10–15 minutes before baking.
- Bake
- Bake cookies 10–12 minutes, until edges look set.
- Cool completely on a rack before icing.
- Make the Royal Icing
- Combine powdered sugar + egg whites (or meringue powder + water).
- Beat 2–4 minutes until thick, glossy, and spoon trails hold shape.
- Adjust water to reach your flooding and outlining consistency.
- Tint with gel colouring only.
- Decorate
- Outline cookies, then flood.
- Add details once the first layer crusts over.
- Dry cookies uncovered 12–24 hours before stacking.
What’s New
Try the latest in Other Desserts: Holiday Gingerbread House
Notes
Almond extract gives a distinct bakery flavour, highly recommended.
Chill the dough whenever it gets warm while you roll it.
For perfectly flat cookies, flip the dough after rolling and press gently.
Royal icing thickens as it sits; add drops of water to thin as needed.
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