We LOVE homemade cookies, especially frosted sugar cookies, but we are very picky about how they should be. They need to be soft, not crunchy, the frosting-to-cookie ratio should be spot on, and hints of almond are always a must!
Fortunately, my mom found the BEST sugar cookie recipe decades ago and we’ve been making it ever since! If you love sugar cookies as much as we do, you’ll also love our Sugar Cookie Bars and No Roll Sugar Cookies.
Why we think you’ll love it:
- Very simple. The steps are simple, PLUS – there’s no need to chill, which makes these frosted cookies even easier (and quicker).
- Celebrations. Adjust the colored frosting and sprinkles for holidays like Easter and Christmas.
- Great for parties! We love to have cookies made in advance and let kids (and adults) frost and decorate them.
Frosted Sugar Cookies Ingredients
- Unsalted butter, softened (¾ cup): Adds richness and helps whip air into the dough for a soft bite.
- Cream cheese, softened (1, 8-ounce package): Keeps cookies tender for days and adds subtle tang.
- Granulated sugar (1 cup): Sweetens and helps edges set pale and soft.
- Powdered sugar (½ cup): Creates a fine, melt in your mouth crumb.
- Almond extract (1 teaspoon): Signature bakery note that pairs beautifully with frosting.
- Egg (1): Binds the dough and supports clean cut shapes.
- All-purpose flour (2¾ cups): Provides structure so cookies hold detail.
- Baking powder (½ teaspoon): Gentle lift for a soft, tender interior.
- Salt (½ teaspoon): Balances sweetness and brightens flavor.
Frosting
- Powdered sugar for frosting (4½ cups): Whisks smooth and sets with a soft sheen. Sifted to remove lumps
- Unsalted butter for frosting (⅓ cup): Makes the frosting creamy and spreadable.
- Milk for frosting (¼ cup, plus more as needed): Adjusts to a smooth, spreadable consistency.
- Vanilla extract for frosting (½ teaspoon): Adds warm, classic aroma.
- Almond extract for frosting (½ teaspoon): Echoes the cookie flavor for a cohesive bite.
- Food coloring: Tints frosting for festive, customizable designs. We prefer gel food coloring.
How to Make Frosted Sugar Cookies
PREP. Preheat the oven to 375°F. Lightly grease baking sheets and set aside.
BATTER. Cream ¾ cup unsalted butter, 1 (8-ounce) package cream cheese, 1 cup granulated sugar, ½ cup powdered sugar, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 1 egg in a large bowl or stand mixer until fluffy.
- In a medium bowl, combine 2 ¾ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Add dry ingredients to the creamed mixture and stir until a soft dough forms.
SHAPE. Use a rolling pin to roll out dough on a lightly floured surface to about ⅜ inch thick (roll thinner for more crunchy sugar cookies). Cut with cookie cutters (or the top of a cup). Overworking the dough can result in a tough cookie.
BAKE. Bake on the prepared cookie sheet for 9–12 minutes. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
FROSTING. Mix 4½ cups powdered sugar, ⅓ cup unsalted butter softened, ¼ cup milk, ½ teaspoon vanilla extract, and ½ teaspoon (along with food coloring if desired). Add milk as needed to adjust the consistency. Frost cookies and let set before storing. Be sure to check out our Sugar Cookie Frosting recipe for more tips and tricks.
- Other frostings we like:
Kristyn’s Recipe Tips
- Roll to about ⅜ inch for soft, thick cookies; chill dough 20 minutes if it feels sticky.
- Bake just until set and pale, pull before browning to keep the crumb tender.
- Let cookies cool completely, then make the frosting thick and creamy; add milk a teaspoon at a time until it spreads easily and holds soft swirls.
- For clean edges, dip cutters in flour and lift straight up between cuts.
Best Sugar Cookie Recipe
Video
Ingredients
Cookies
- ¾ cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 1 egg
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- 4½ cups powdered sugar
- ⅓ cup unsalted butter, softened
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- food coloring
Instructions
- Preheat the oven to 375°F. Lightly grease a cookie sheet and set aside.
- Cream butter, cream cheese, granulated sugar, powederd sugar, almond extract, and egg in a large bowl or stand mixer until fluffy.
- In a medium bowl, combine flour, baking powder and salt.
- Add dry ingredients to the creamed mixture and stir until a soft dough forms.
- Roll out dough on a lightly floured surface to about ⅜ inch thick (roll thinner for more crunchy sugar cookies).
- Cut with cookie cutters (or the top of a cup) and bake for 9–12 minutes on the prepared cookie sheet. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Frosting
- Mix powdered sugar, butter, milk, vanilla extract, and almond extract in a medium bowl with a hand mixer. Adjust the consistency by adding a little more milk. Add food coloring, if desired.
- Frost cookies and let set before storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Dough. Wrap dough in plastic wrap and refrigerate for 1-2 days or place the wrapped dough in a freezer Ziploc and freeze for 3 months.
Frosting. Store the frosting in an airtight container in the fridge for 3 weeks or freeze for 3 months.
Store baked cookies in an airtight container at room temperature for up to 5 days or in a freezer-safe container in the freezer for up to 3 months. If frosted, allow frosting to set, and separate layers with wax or parchment paper.
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This recipe was originally published August 2012.
Hi Kristyn,
I made these tonight and they were the most delicious sugar cookies we’ve ever had!! I did put most of the cookies in the freezer for Christmas time and plan on frosting them once they thaw out. Question? Can I freeze the icing that I made tonight, also? Wasnt sure if it would hold up. Thank you for sharing this recipe! It came out perfectly!! 😊
Carole
Awe, thank you!! You know, I have not tried freezing the frosting. Not sure how it holds up. I’m sorry, I wish I knew 🙂
Excelente!! My grandkids love it
Yay! I am so glad they did! Thank you for trying them!
These are the BEST sugar cookies ever!
Awe, thank you so much for saying that!
Do you use all purpose or self rising flour?
I use all-purpose 🙂
Will this recipe hold christmas cookie cutter shapes such as candy cane, snow man, snow flake? Or is it too soft for these types of shapes?
Yes, they could 🙂 Enjoy!
These were absolutely fabulous! I made them for my mom’s 90th birthday. They were a huge hit!
Oh, yay! I am so glad! Thank you for letting me know!
Hi, im going to make this recipe soon. Do you think it would work if i put baking m&m in the batter?
I haven’t personally tried, but it should 🙂
Okay, thank you so much!! 🙂
When I make cut-out sugar cookies, I like to add Orange flavoring to the frosting. Yum. I bet the almond is good, too.
That would be good! Thanks for sharing 🙂
It said plus video in the link but I don’t see any video
does anyone know if “pure vanilla extract” will do the job??
It sure will 🙂 Enjoy!!