Decorated Sugar Cookie Recipe

Decorated Sugar Cookie Recipe

Custom cookies are my life.  Listen cakes are cool and creative and fun, but I LOVE me some sugar cookies.  I can remember when I was in culinary school and I was constantly searching for recipes to make my own.  The one thing I noticed was sugar cookie recipes are very similar all over the internet.  It then became a situation of figuring out what worked BEST for me in Georgia.

One of the things I don’t think every person setting out to bake realizes is the weather has a profound impact on how your baked goods turn out.  Seriously!  So when it rains or is super humid it certainly takes longer for my royal icing to dry on my cookies.  When the air is hot and humid it can cause issues as well.

Now even though I’m going to share this tried and true recipe with you it may or may not work well where you are, so be sure to try a fraction of the recipe first to make sure it works for you!

Now here is the thing, this cookie dough recipe is a process, honey!  Like we will make the dough, then chill it, then roll it, then FREEZE it, then bake them for 8-10mins until a nice light golden brown is on the bottom.  Yes, I’m serious.  It really does take all of that if you want your cookies to come out in the shape you cut them in!

Yield: 3-4 dozen (depending on size)

Classic Sugar Cookie Recipe

Classic Sugar Cookie Recipe

This is my go-to sugar cookie recipe to have pinterest perfect cookies every single time!

Prep Time 2 hours
Cook Time 14 minutes
Additional Time 10 minutes
Total Time 2 hours 24 minutes


  • 2 cups butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp almond extract I use imitation to avoid allergies
  • 6 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt


  1. Cream Butter and Sugar for 5 mins or until light and fluffy
  2. Add eggs, vanilla and almond. Whip until fluffy
  3. Mix flour, baking powder and salt. Add slowly to the mixer allowing dry ingredients to incorporate fully before adding more.
  4. Scrape the bowl as needed
  5. Wrap dough in plastic wrap and chill 1-2 hours or until hardened
  6. Remove from fridge, dust counter with flour if using royal icing for decorating (or powdered sugar if using fondant to cover cookies)
  7. Roll out dough and cut into shapes
  8. Place onto cookie sheet OR layer cookies separated by wax or parchment paper in sheet cake pan.
  9. Freeze 2-4 hours (stops cookies from spreading)
  10. Bake at 350 for 5-10 mins depending on your oven. You want a nice light golden brown on the bottom


To take the flavor of this cookie to the next level try my absolute favorite flavoring called Cookie Nip! You can enter the code kimihou and receive 10% off your order!

Pair with royal icing:

Yield: 3-4 dozen cookies

Royal Icing Recipe

Royal Icing Recipe

My go-to royal icing recipe for all my custom sugar cookie orders. This royal icing dries hard to the touch but has a very soft bite. It has a wonderful mouthfeel if created properly and people will beg you for more. Pack your patience, this will take a little while.


  • 5 tbsp meringue powder
  • 2 lbs powdered sugar
  • 2 tsp flavoring emulsions work best for nice flavor
  • 1/2-3/4 cup warm water start with .5 cup first
  • 1 tsp cream of tartar
  • 1 tbsp corn syrup
  • 1 tsp glycerin


Begin by stirring the flavoring into half the water.

Using a paddle attachment, mix the sugar and meringue powder on a low speed.

With the mixer still on it's the lowest setting add the water/flavoring mix slowly

As the water is added, the icing will become thick and lumpy.

Allow this mix until the water/flavoring mix is incorporated.

Begin to slowly add in more of the remaining water. STOP when the icing becomes the consistency of honey.

Turn the mixer to medium/ medium-high speed and whip 4-7 minutes until this icing is thick and fluffy. **Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a stiff peak**.

After a while you will begin to HEAR a difference in the mixing sound as more and more air is incorporated alerting you to when it's ready.


Once the peak is evident in your icing it is ready to be handled.

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