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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!

4.72 from 7 votes
Easy Sugar Cookie Recipe - The ONLY cookie recipe you will need for the Holidays!!
Easy Sugar Cookie Recipe
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Course: Dessert
Cuisine: American
Servings: 30 -40 cookies
Author: Gemma Stafford
  • 3/4 cups (6oz/180g) butter, cubes and cold
  • 1 cups (8oz/240g) sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 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. Eileen on October 6, 2018 at 11:00 am

    Can cookie dough be frozen fro later use. If so, any additional instructions when using frozen dough. I love your wonderful recipesI

    • Gemma Stafford on October 8, 2018 at 6:06 am

      Hi Eileen,
      Yes! most cookie dough freezes really well. I roll it into a sausage shape, in cling wrap, and store these ‘sausages’ in an airtight container. When they come from the freezer they can be sliced, in circles, and baked as soon as they are slightly defrosted. Try it, it is a handy thing.
      Thank you for your kind comment and support,
      Gemma 🙂

  2. Shenika Mary Lewis on July 1, 2018 at 9:49 pm

    Hi Gemma,
    I was watching the video u made with the three ingredient cookies, and I’ll like to know if you can get the same results of the coconut cookies, if using fresh coconut rather than the packaged one.
    Because you know fresh coconut already has milk in it.
    I’ll like to know please

    • Gemma Stafford on July 2, 2018 at 2:15 am

      Hi there,
      I really do not know! Generally here in the US I would use a desiccated/dried coconut flakes. You can dry the flaked coconut too, spread it on a baking tray and bake in a really low oven 120c/240f for about 30 mins, keep it moving on the tray and watch it. This changes the texture and the flavor of the coconut.
      I think you could try it your way, but it will be an experiment, see if it works.
      I am sorry I cannot be sure without trying this myself,
      Gemma 🙂

  3. JulesK on June 9, 2018 at 5:47 am

    HI Gemma. I made these biscuits for my daughters lunch box this week as a surprise. She is dog mad so this recipe was perfect to use with my new dog biscuit shape cutters. I sneaked them into her lunch box and they looked so real, she actually thought I had gone mad. I split the dough and made half chocolate flavour which made them look even more realistic.

    I also baked half the batch while we had dinner that night which made lovely warm biscuits for desert too. Cant wait to make these for Christmas.

    Thanks Gemma. Added you some pictures but they might look out of place with the lovely iced Christmas biscuits!

    • Gemma Stafford on June 10, 2018 at 3:58 am

      Hi Jules,
      Ah! I know what that ‘dog mad’ means, I have my moments, as we all do in my family. Such fun, haha! I bet she did think ‘mom has finally lost it’, lol.
      Thank you for letting me know, and especially about the chocolate flavor, this will hlep others.
      Gemma 🙂

  4. Zofishan on January 21, 2018 at 12:45 am

    Hi gemma do you have video of these cookies can you please tag me and love your recepies 🙂

    • Gemma Stafford on January 21, 2018 at 3:27 am

      Hi there,
      Here on the website I have additional recipes, tips and tricks which have not been on YouTube, and have not been filmed, and this is just one of them. ( this is the three ingredient version of this cookie, and there is a video for this one.
      Thank you for being in touch,
      Gemma 🙂

  5. Jeannie on January 18, 2018 at 8:29 pm

    Can you please make a video on this. Can you use a hand mixer instead of a food proccessor?

    • Gemma Stafford on January 19, 2018 at 4:31 am

      Hi Jeannie,
      You can do this really easily with your fingers!
      Pop all of the ingredients into the bowl, use a table/dinner knife to cut the butter into little pieces, then use your fingers to swiftly rub this into the flour, until it feels like fine breadcrumbs. This is how this recipe was always made, way before there was a food processor, it will work better for you than the hand mixer.
      I hope this is of help to you,
      Gemma 🙂

  6. Helena on December 23, 2017 at 8:45 pm

    Made these before with a different recipe but, i know your recipe will be better then the one i tried

    • Gemma Stafford on December 23, 2017 at 9:09 pm

      I really like this recipe too, Helena.
      And it freezes really well also.

      Happy Christmas,

  7. Nicole Ghandour on December 22, 2017 at 7:15 am

    Hi Gemma
    On Christmas, I want to make some cookies like this one and get them to my family. I also saw your Irish shortbread recipe and it looked easier. I wish you answer these questions:
    1. What is the difference between these 2 cookies is taste. I mean which one is tastier?
    2. most of my cookie recipes fail because they always stick together while baking. So if I wanna make the Irish shortbread cookies, should I leave space? Because in the video you didn’t leave any, and it looked like they stayed the same size and shape ( they didn’t really spread ).
    3. Which recipe do you recommand using. I honestly fell like I would like to try the irish one more but if you think that this one is tastier I will make it
    4. I don’t have cookie cutters, can I cut round shapes with a glass of water?
    5. This is not really a question, I wish you and Kevin and your hole family a merry Christmas and a happy new year.😘😘😘❤❤❤

    • Gemma Stafford on December 22, 2017 at 11:19 am

      Hi there,
      Thank you for your good wishes, and for pointing out that you can use a drinking glass to cut out the cookies, this was always done in the past.
      Shortbread cookies tend to bake in the shape you give them when you cut them out.
      This is a buttery, tender cookie and I think you are right, this will probably suit your need very well. It is a bit richer than the sugar cookie, but I think you will like it,
      Gemma 🙂

  8. huzaifa arif on December 21, 2017 at 8:17 am

    Hi gemma.Just wondering if these sugar cookies are soft or crispy

    • Gemma Stafford on December 21, 2017 at 10:35 am

      Hi there,
      These are a buttery, ‘shor’ cookie, tender, rather than soft,
      Gemma 🙂

  9. 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 🙂

    • Mary Podesta on December 18, 2017 at 10:07 pm

      I have made the cookies, I’d like an icing that would be great, However, I don’t have corn syrup for Royal icing. I do have cream cheese. I was looking for a frosting that wouldn’t get hard. Do you recommend anything?

      • Gemma Stafford on December 19, 2017 at 2:08 am

        Hi Mary,
        You can make a really simple frosting for these using just powdered sugar, color if wished and a little warm water or milk, then spread this on your cookies. It will set up, without going hard, but it will have a nice smooth finish. Powdered sugar is very easily flooded, so add the liquids a little at a time, add vanilla to taste, cocoa powder or coffee powder too. I suggest you make up a few little samples to try it, it is great for cupcakes too, or even for larger sponge cakes. We grew up with this!
        Gemma 🙂

  10. 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 🙂

  11. 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!

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

    How long can I store this dough in the fridge?

  13. 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 🙂

  14. 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!

  15. 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 🙂

  16. 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❤

  17. 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 🙂


  18. 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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