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.
I ❤️ Sugar cookies especially at Christmas time 🎄
I love this recipe, it was so easy and so much fun for my grandchildren and I.
Really good!
These are so chewy and perfect for all occasions!
I used to always think my sugar cookies were the best, but I decided to give this recipe a try. Wow! They were so good and have now become my favorite sugar cookie recipe!
Can you please tell me if these cookies have to be refrigerated after there baked because of the cream cheese? Can they be stored in the cupboard?
No, they do not 🙂
Any tips on how to roll out the dough. We refrigerated it and when rolling out it stuck to the counter, rolling pin and cookie cutters. Would appreciate your advice.
Use a little bit of flour to coatcover your work area and on your rolling pin.
I put parchment paper down on the counter top and place another piece of parchment paper on top. That way the dough is only touching the paper and not the counter itself or the rolling pin. Plus easy clean up!
I tried that. Did you take the parchment paper off after you were done rolling? When I did it, half of it stuck to the top piece, and it wouldn’t come off the bottom. I had to throw it all away and find a different sugar cookie recipe.🤦🏾♀️ What did you do to make yours work?
Love these recipes! The pages are perfectly laid out, very organized and every single recipe is so very easy to follow. Thank you
You are so welcome! Thank you for saying that!
These are amazing!!
The instructions don’t mention putting the cookie dough in the frig. I would highly recommend this step as rolling out the dough will be difficult and cooling out prior will help rolling out dough easier.
YUM!!! I’m picky about my sugar cookies!! These are delicious! Will be saving This recipe and adding them to my favorites!😄💗
Yay!! Happy to hear that! Thank you!
These are amazing!!