Simple Sugar Cookie Recipe

Nothing says Christmas like a batch of sugar cookies fresh from the oven. This simple and classic sugar cookie recipe will let your children create villages, people, or even a penguin or two - but just make sure to leave a few for Santa!

Making your Sugar Cookies

Items on a plaid fabric background, including a penguin-shaped cookie cutter and a package of royal icing mix

Ingredients for the cookies:

4 cups of all-purpose flour
1 cup of sugar
3 tablespoons + 2 teaspoons cornstarch
½ teaspoon salt
2 sticks of butter (room temperature)
2 large eggs (room temperature)
2 tablespoons vanilla extract

Ingredients for the royal icing:

1 and ½ cup powdered sugar
2 tablespoons warm water
½ tablespoon light corn syrup
⅛ teaspoon vanilla or almond extract

Or make life a little easier and use a mix! We recommend Ann Clark Instant Royal Icing Mix that can be found on their website at annclark.com.

Instructions:

Decorated penguin and polar bear cookies with a HABA penguin game piece on a striped cloth.

Step 1:
In a bowl, mix together your flour, cornstarch and salt. In a separate bowl, cream together your sugar and butter until fluffy. Slowly add your eggs and vanilla in and mix until fluffy (do not over mix). Begin adding your flour slowly until just combined.

Step 2:
Once your mixture is combined, form a ball, and roll out your dough to about 1/4" thickness. We recommend rolling out half your dough at a time. Cut out your shapes and have fun! This sugar cookie recipe creates a firm dough so that your shapes won't shift during baking.

Step 3:
Bake your cookies at 375° for about 8-10 minutes until slightly golden brown on the edges. Let cool.

Part 2: Frosting

Step 4:
If you are using a mix follow the mix instructions and skip this step.

Put 1½ cups of powdered sugar in a bowl.

In a small bowl, mix 2 Tbsp warm water, ½ Tbsp corn syrup, and a splash (⅛ tsp) of vanilla or almond extract. Stir until smooth.

Add the liquid to the sugar and mix well. It should be thick but drizzle slowly off a spoon and blend back into the bowl in about 10 seconds. Too thick? Add a drop of water. Too thin? Add more powdered sugar.

Use right away. If saving, cover tightly and use within a day. Stir again before using and adjust the consistency if needed.

Step 5:
Decorate your cookies. First outline the shape with the icing. It's helpful to use squeeze bottles or piping bags to go this. Then fill in the outline with the same icing. Gel coloring may be added for fun colors!