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Easy Sugar Cookie Recipe - The ONLY cookie recipe you will need for the Holidays!!

Easy Sugar Cookie Recipe

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Hi Bold Bakers!

When Christmas rolls around there are certain recipes you need in your back pocket. Those recipes you can whip up in a flash and that are fan favorites.  An Easy Sugar Cookie Recipe is one such recipe. Cookies are so much fun to bake around the Holidays because they are great for little hands to make and you can decorate them and give them out as Holiday gifts.

Whether you are decorating cookies for Santa, or just to have with a cup of hot chocolate these cookies are always my go to. I break out my Christmas cookie cutters and go to town making festive shapes. Then I store them away in an airtight container and I have them to hand when guests drop by.

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Have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips!

Easy Sugar Cookie Recipe
Prep time
Cook time
Total time
Serves: 30-40 cookies
  • ¾ cups (6oz/180g) butter, cubes and cold
  • 1 cups (8oz/240g) sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 2½ cups (12oz/360) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatula
  2. Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs
  3. Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for seconds until the dough comes together, no more. Take care not to over mix. Chill the dough for 2 hour. (If dough can also be made by rubbing in the butter into the flour)
  4. Once Chilled roll out some of the dough on a well floured surface
  5. Cut out your desired shapes and transfer them to a baking tray lined with parchment. (this is a soft dough so work fast).
  6. Bake at 325oF(160oC) for 18-20 minutes or until a light golden brown. Set aside to cool.
  7. Decorate withroyal icing if you wish and store in an airtight container for up to 7 days.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Kathie on December 11, 2017 at 8:23 am

    If I wanted to sprinkle sugar on top should I use something other than regular sugar and when would I sprinkle it on

    • Gemma Stafford on December 12, 2017 at 3:10 am

      Good question Kathie,
      You can sprinkle, or sieve on a granulated sugar, or a brown sugar, just before baking, this will alow the sugar to stick to the cookie. You can dunk the warm cookies in powdered sugar too, but I think a sprinkle before baking is a lovely finish,
      Gemma 🙂

  2. Adelina Hernandez on December 10, 2017 at 7:10 am

    Hi Gemma,
    Would it be different if I just use room temp butter and cream it with the sugar?
    I have seen many recipes that say to cream the butter and sugar

    • Gemma Stafford on December 11, 2017 at 3:49 am

      Hi there,
      Yes, and you can do this too, there will be little difference in the result,
      Gemma 🙂

  3. Jesus on December 9, 2017 at 9:14 am

    Hi Gemma I was wondering if this type of cookies can have royal icing on top of them?

    • Gemma Stafford on December 9, 2017 at 9:18 am

      It is yes. These are perfect for decorating.

      Happy Baking!

  4. Sara on December 7, 2017 at 6:12 pm

    How long can I store this dough in the fridge?

  5. Maanasi on December 7, 2017 at 9:19 am

    hi gemma,

    instead of using a food processor can we use a fork to cut the butter into the flour?

    • Gemma Stafford on December 8, 2017 at 4:22 am

      Hi there,
      My Mum never had a food processor, and always mashed the butter into the flour, for cookies and pastry. It is a perfect way to do it.
      Thank you for being with us,
      Gemma 🙂

  6. Pamela on November 30, 2017 at 6:30 am

    Hi Gemma, loved the peanut butter cookies, would they stand up to be 1/2 dipped in chocolate?..for the sugar cookies I don’t have a blender just one of those stick kind that you just push up and I just have to learn how to make icing for decorating…good luck to me…hehe…Thanks

    • Gemma Stafford on November 30, 2017 at 7:04 am

      Hi Pamela,

      For sure dip the peanut butter in chocolate. That will be delicious. I think that stick thing you are talking about should work. also feel free to do it by hand. Either will work 🙂

      Happy Baking!

  7. Monica madan on November 25, 2017 at 7:14 pm

    Hi Gemma… What can be the best substitute for egg in this basic sugar cookies recipe?

    • Gemma Stafford on November 26, 2017 at 3:11 am

      Hi Monica,
      If you do not use flax egg this is a great time to try!
      you add 1 tablespoon of ground flax seeds to 1 tablespoon of water, all to stand at room temperature.
      This is a glutenous mix, a bit like egg, and will bind these cookies well, while adding omega 3 nutrition, so win win!
      Check the egg substitute chart here too (
      I hope this is of help to you,
      Gemma 🙂

  8. Nicole Ghandour on November 24, 2017 at 7:02 am

    Hi Gemma. I commented on your pecan pie recipe but you haven’t replied yet so I decided to retry here, maybe you’ll answer ? In this recipe, should the dough be rolled thick or thin ? Will they rise a bit, and will they flatten? So should I leave some space between the cookies or is it unnecessary ? If yes, how much space should I leave ? I reallllly hope you reply. Love you from Lebanon. ❤😘😘😘

    • Nicole Ghandour on November 24, 2017 at 7:10 am

      Oh sorry I didn’t see that you replied in my previous comment. Do I get notifications whenever you reply? Because I didn’t get any.

    • Gemma Stafford on November 25, 2017 at 10:16 am

      Hi Nicole,
      Yes, as you can imagine I have to respond when I can to queries and comments,lots to be done here on BBB.
      You always need to leave space for cookies. These tend to bake flat. It is important to chill the dough, after mixing, and if you wish you can chill again before baking. They may puff slightly, but chilling helps these to hold their shape,
      Gemma 🙂

      • Nicole Ghandour on November 25, 2017 at 11:48 pm

        Thank you so much❤

  9. Rebecca on November 23, 2017 at 1:57 am

    Wonderful recipe

    • Gemma Stafford on November 23, 2017 at 3:42 pm

      Thank you so much 🙂


  10. Huda.aan on November 21, 2017 at 1:11 pm

    Hi Gemma,

    Are you going to videotape this recipe? I really feel comfortable when I see you doing the recipe and I really follow your steps step by step. Watching videos ( i mean your recipes) showed me how to mix or ster my ingredients in the correct way. Off course that made me better and my cooking started to be better and better.
    I can’t wait to see this recipe online.
    Thank you

    • Gemma Stafford on November 23, 2017 at 8:55 pm


      I actually don’t have a video for this. I added a lot of Christmas recipes to the site that have no video just so people have lots of recipes for the holidays.

      Really glad you like my recipes,

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