There’s something timeless and comforting about making Rolled Sugar Cookies, especially when the kitchen fills with the sweet, buttery aroma of cookies baking in the oven. Growing up, this recipe was a cherished holiday tradition in my family. We’d gather around the counter with cookie cutters in every shape imaginable—stars, trees, hearts, even animals—and spend the afternoon rolling dough, laughing, and decorating to our hearts’ content.
These Rolled Sugar Cookies are everything you want in a classic cut-out cookie: soft but sturdy, perfectly sweet, and incredibly fun to decorate. Whether you're preparing them for Christmas, Valentine’s Day, birthdays, or a simple baking afternoon with the kids, this recipe is guaranteed to bring joy and delicious results every single time.
Why You’ll Love Rolled Sugar Cookies
- Perfect for decorating – They hold their shape beautifully when baked.
- Soft with crisp edges – Ideal texture for classic sugar cookies.
- Great for holidays and parties – Customize with shapes and colors.
- Make-ahead friendly – Dough can be chilled or frozen for later.
- Fun for kids – Rolling and decorating keeps little hands busy.
- Simple ingredients – You likely have everything already!
Ingredients You’ll Need
For the Cookies:
- 1 ½ cups butter, softened
Make sure it’s truly softened for easy creaming. - 2 cups white sugar
This gives the cookies their classic sweetness. - 4 large eggs
Adds richness and structure. - 1 teaspoon vanilla extract
Pure vanilla really shines in this recipe. - 5 cups all-purpose flour
Gives the dough enough strength to roll and cut. - 2 teaspoons baking powder
Helps the cookies rise gently. - 1 teaspoon salt
Balances the sweetness.
For the Icing:
- 2 cups powdered sugar
The base of a smooth, glossy icing. - 2–4 tablespoons milk
Start with 2 tablespoons and adjust depending on desired consistency. - 1 tablespoon honey or light corn syrup
Adds shine and helps icing set. - 1 teaspoon vanilla extract
For extra flavor. - Food coloring (optional)
Perfect for festive or themed cookies.
Step-by-Step Instructions
- Preheat your oven
- Set it to 375°F (190°C) so it’s ready when the dough is rolled out.
- Cream the butter and sugar
- In a large bowl, beat softened butter and white sugar together until the mixture becomes pale, fluffy, and creamy.
- This step helps create soft, tender cookies.
- Add the eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla for that warm, sweet aroma.
- Mix dry ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- This ensures the dry ingredients are evenly distributed.
- Combine wet and dry ingredients
- Gradually add the flour mixture to the butter mixture, mixing on low just until combined.
- The dough will be soft but not sticky.
- Divide and chill
- Divide the dough in half, shape into discs, and wrap each tightly in plastic wrap.
- Refrigerate for at least 2 hours—this step is crucial to prevent spreading.
- Roll out the dough
- Place the chilled dough on a lightly floured surface.
- Roll to about ¼-inch thickness—thinner dough bakes crisp, thicker dough stays softer.
- Cut the cookies
- Use your favorite cookie cutters to create shapes.
- Transfer cutouts to ungreased baking sheets or parchment-lined sheets for easy cleanup.
- Bake
- Bake for 8–10 minutes, just until the edges begin to lightly brown.
- Don’t overbake—these cookies should stay soft.
- Cool completely
- Let the cookies rest on the baking sheet for 5 minutes, then move them to wire racks.
- Cool fully before icing.
- Make the icing
- Mix powdered sugar, milk, honey (or corn syrup), and vanilla extract.
- Adjust milk as needed—add more for a drizzle consistency, or reduce for thicker icing.
- Color and decorate
- Divide icing into bowls and tint with food coloring if desired.
- Decorate your cooled cookies and allow icing to fully set before stacking or storing.
Serving and Storage Tips
Serving Suggestions
- These Rolled Sugar Cookies are perfect for holiday platters, bake sales, classroom parties, and cookie decorating events.
- Pair them with hot cocoa, coffee, or a festive mug of warm milk.
- They make beautiful edible gifts—wrap them in cellophane bags with ribbon for a sweet homemade touch.
Storage Instructions
- Room Temperature: Store in an airtight container for up to one week.
- Freeze (Baked Cookies): Freeze undecorated cookies for up to 3 months. Thaw before icing.
- Freeze (Dough): Wrap dough in plastic and then foil; freeze for up to 2 months. Thaw in the fridge overnight before rolling.
- Avoid stacking decorated cookies until icing is fully set to prevent smudging.
Helpful Notes
- Chill the dough well — This is the key to cookies holding shape and baking evenly.
- Avoid over-flouring the surface — Too much extra flour can make cookies tough.
- Try flavor variations:
- Add almond extract for a bakery-style twist.
- Use lemon extract for a bright citrus flavor.
- For smoother icing:
- Add a tiny bit more corn syrup or honey for extra shine and a polished finish.
- Kid-friendly decorating:
- Set up small bowls of sprinkles, mini candies, and colored icing to make decorating even more fun.
Frequently Asked Questions
- Why did my cookies spread?
Usually the dough wasn’t chilled long enough. Make sure the dough is firm before rolling and baking. - Can I make the dough ahead of time?
Yes! Chill for up to 48 hours or freeze for longer storage. - How do I get clean edges when cutting shapes?
Flour your cutters lightly and press straight down without twisting. - Can I use royal icing instead of this glaze icing?
Absolutely—royal icing works wonderfully for detailed designs. - Can I color the dough instead of the icing?
Yes, divide the dough and knead in gel food coloring before chilling.
Final Thoughts
These Rolled Sugar Cookies are more than just a recipe—they’re a chance to create memories, enjoy time in the kitchen, and share something sweet with the people you love. I’ve made these cookies for years, tweaking the dough, perfecting the icing, and watching friends and family smile with each bite. I hope they bring as much warmth and happiness to your home as they have to mine. If you try them, feel free to share your creations—I’d love to see the beautiful shapes and decorations you come up with. Happy baking!
Rolled Sugar Cookies
Soft, buttery Rolled Sugar Cookies that hold their shape beautifully and are perfect for decorating. These classic cut-out cookies are ideal for holidays, parties, or fun baking days with kids. The easy icing adds glossy, customizable color and flavor.
Ingredients
For the Cookies:
- 1 ½ cups butter softened
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 –4 tablespoons milk start with 2 and adjust as needed
- 1 tablespoon honey or light corn syrup
- 1 teaspoon vanilla extract
- Food coloring optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until fully combined.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours.
- Roll out one portion of dough on a floured surface to ¼-inch thickness.
- Cut into shapes with cookie cutters and place on ungreased or parchment-lined baking sheets.
- Bake for 8–10 minutes, or until edges are just beginning to brown.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- For the icing, stir together powdered sugar, milk, honey or corn syrup, and vanilla until smooth. Adjust milk as needed for desired consistency.
- Add food coloring if desired.
- Decorate cooled cookies and allow icing to set before serving or storing.
Notes
- Chill the dough thoroughly to prevent spreading and achieve clean edges.
- Use parchment paper for easy cleanup and consistent baking.
- Add almond extract or lemon zest for flavor variations.
- Freeze unbaked dough or baked undecorated cookies for up to 3 months.
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