Favorite Sugar Cookies
These sugar cookies are a go-to for just about any occasion. They’re soft and chewy with a tender crumb, then topped with a light, fluffy pink frosting that makes them extra special.
Equipment
Ingredients
Cookies
- 1 ½ cups (345 g) salted butter , 3 sticks at room temperature
- 2 cups (390 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 cups (650 g) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Frosting
- ½ cup salted butter
- 4 cups powdered sugar
- 4 Tablespoons milk , more as needed
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- food coloring , optional
Instructions
Cookies
- Cream butter and sugar. In a large bowl, mix together 1 1/2 cups butter and 2 cups sugar. Beat until creamy. Add in 4 eggs, 1 teaspoon vanilla and 1/2 teaspoon almond extract and mix together until combined.
- Combine dough. In a separate bowl, mix 5 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
- Chill. Split dough in two and place in saran wrap. Refrigerate for 1-2 hours. Do not skip this step.
- Roll out dough. Once dough has chilled, preheat oven to 375°F. Roll out the dough about 1/2 inch thick on a baker's mat or a clean counter top.
- Cut with cookie cutters and then place onto baking sheet lined with parchment paper about 1-2 inches apart. Bake for 6-8 minutes, or until the center is barely set. Do not let the edges or bottoms brown, or they wont be soft. Watch carefully the last minute of baking. Allow to cool on the pan for a few minutes and then remove to a cooling rack.
- Cool and frost. Allow to cool and then frost as desired.
Frosting
- Beat butter: In a large bowl, beat 1/2 cup butter for 1 minute, until light and fluffy.
- Add all other ingredients: Add 2 cups of the powdered sugar, 1 teaspoon vanilla and 1/2 teaspoon almond extract. Mix until well blended. Add 2 more cups of the powdered sugar, optional food coloring, and 3-4 Tablespoons milk. Mix again. If you re piping the frosting onto the cookies, 3-4 Tablespoons is perfect. If you are spreading the frosting, add another Tablespoon of milk until it's a thinner consistency.
- Decorate: Spread on cookies to decorate.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Butter: If using unsalted add an extra 1/2 teaspoon salt.
Freezer instructions: I prefer to freeze before icing. Place cookies on a pan and freeze cookies for 30 minutes. Once hard you can stack in a freezer container and freeze for up to 3 months.
Variation: You can also make these with cream cheese frosting for a softer and tangier frosting. Simply mix in 6 ounces of softened cream cheese after you’ve beaten the butter. You shouldn’t need to add any milk. I love to make this version if I don’t plan on piping the frosting.
Substitutions: Almond extract adds a light, bakery-style flavor that makes these sugar cookies extra special; however, you can substitute with more vanilla extract if you like.
Nutrition
Calories: 390kcal, Carbohydrates: 62g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 151mg, Potassium: 85mg, Fiber: 1g, Sugar: 32g, Vitamin A: 429IU, Calcium: 27mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
