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sugar cookies stacked on top of each other on white board

Homemade Sugar Cookies

This sugar cookie recipe creates a melt in your mouth cookie that is crisp on the edge but soft in the center.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 medium cookies
Calories 170kcal
Author Ryan Beck



  • 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
  • teaspoon salt


  • 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.


  • 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.


Serving: 1cookie | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 41mg | Potassium: 5mg | Fiber: 0g | Sugar: 14g