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This homemade sugar cookies recipe creates a melt in your mouth cookie that is crisp on the edge but soft in the center. You won't be able to stop at just one.
I'm a sucker for a good sugar cookie - from chocolate sugar cookies to pecan sugar cookies.
But the king of all is just the good old fashioned sugar cookie with a glaze icing.
And this homemade sugar cookies recipe comes from the best cookie shop in the country - Heartsong Cookies. Yes it is run by my mom, so I might be a little bit biased but wow are these good.
They have a little more butter than your standard sugar cookie recipe, making them like shortbread cookie's cousin. That extra butter just adds to that melt in your mouth texture.
But let's be honest here. While the cookie is the star, decorating them is where the fun comes in. And this glaze icing makes them super easy to decorate. So whether it is the holidays, or you just feel like some cookies, these should be at the top of the list.
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Recipe Ingredients
- Unsalted butter - the necessary fat for the cookies.
- Granulated sugar - where the sweetness comes from.
- Eggs - adds structure.
- All-purpose flour - the base of the dough.
- Salt - enhances the flavor.
- Powdered sugar - sweetens the icing.
- Milk - helps thin the icing out. Can also use water.
- Light corn syrup - helps add shine to the icing.
- Vanilla extract - enhances the flavors of the icing and cookies.
Step-by-Step Instructions
- Beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy in a large bowl.
- Add the egg yolks and vanilla extract and beat until combined.
- On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated.
- Divide the dough into 2 equal parts.
- Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes.
- Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
- While cookies are cooling, make the glaze. In a medium bowl, whisk together the sugar, milk, corn syrup, vanilla extract and salt. It should be thick. If it is too thick, add another ½ tablespoon of water. If it is too thin, add more powdered sugar in 1 tablespoon increments. You know the icing is right when you let some of it drizzle off the whisk and a ribbon holds for a few seconds before melting back into the icing. If desired, add gel food coloring to the icing.
- Decorate the cookies however you'd like the with glaze icing. The icing should be completely set in 24 hours so you can stack them. The cookies should last about 5 days at room temperature.
FAQs
¼ inch is best. That way they are durable enough to handle and decorate but delicate enough where they are slightly crunchy on the outside but soft in the middle.
I use a rolling pin that tells me the thickness that I'm rolling out. While you can use a ruler, if you bake at all, I wouldn't use anything else for this homemade sugar cookies recipe.
Two important factors are making sure your dough is chilled and using parchment paper. If you handled your dough for too long while cutting out shapes, just place the baking sheet in the fridge for 15 minutes to firm back up.
You know cookies are done when the edges are firm, but the middle is slightly soft.
Yes. Royal icing also works great or if you want some added flavor, try a lemon glaze.
Plain or decorated sugar cookies freeze well up to 3 months. You want to wait for the icing to set completely before layering between sheets of parchment paper in an air-tight container.
When you are ready to eat, thaw the cookies in the fridge or at room temperature
You can also freeze the sugar cookie dough for up to 3 months before rolling out. Just prepare the dough through step 2 and shape into two discs. Wrap in plastic wrap and place in the fridge. When you are ready to prepare, thaw at room temperature for 1 hour before rolling out and following the remaining steps.
Pro Tips/Recipe Notes
- All refrigerated items for this homemade sugar cookies recipe should be at room temperature, which helps the dough mix easily and evenly.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- Roll out sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
- The glaze icing is ready when you let some drip off of the whisk in a ribbon and it holds its shape for a few seconds before blending back in with the rest of the icing.
Other Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Ginger Cookies
- Chocolate Peppermint Blossoms
- Peanut Butter Cup Cookies
- Nutella Biscuits
If you’ve tried this homemade sugar cookies recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Homemade Sugar Cookies
Ingredients
Cookies
- 2 sticks (1 cup) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (281 grams)
- ¼ teaspoon salt
Glaze Icing
- 1 ½ cups powdered sugar
- 2 ½ tablespoon milk, at room temperature
- 1 teaspoon light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg yolks and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated.
- Divide the dough into 2 equal parts. Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
- While cookies are cooling, make the glaze. In a medium bowl, whisk together the sugar, milk, corn syrup, vanilla extract and salt. It should be thick. If it is too thick, add another ½ tablespoon of water. If it is too thin, add more powdered sugar in 1 tablespoon increments. You know the icing is right when you let some of it drizzle off the whisk and a ribbon holds for a few seconds before melting back into the icing. If desired, add gel food coloring to the icing.
- Decorate the cookies however you'd like the with glaze icing. The icing should be completely set in 24 hours so you can stack them. The cookies should last about 5 days at room temperature.
Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
- Roll out sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
- You know cookies are done when edges are firm, but middle is slightly soft.
- The glaze icing is ready when you let some drip off of the whisk in a ribbon and it holds its shape for a few seconds before blending back in with the rest of the icing.
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