If you ask me, sugar cookies are one of the best things to bake with kids.

These soft, buttery cookies are topped with a sweet buttercream frosting that’s smooth and easy to spread. The dough comes together quickly with ingredients you probably already have in your pantry.

They’re rolled out, cut into shapes, and baked until the edges just start to turn golden. Once they cool, you slather on the frosting and add sprinkles if you want.

It’s a fun weekend project that makes your whole house smell like a bakery.

sugar cookies with buttercream frosting — Image: mollyshomeguide.com / Photographer Molly

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Why You’ll Love These Sugar Cookies

Quick and easy – These cookies come together in under an hour from start to finish, making them perfect for last-minute baking or when you need a sweet treat fast.
Soft, tender texture – The combination of baking powder and baking soda creates cookies that are perfectly soft and melt in your mouth.
Dairy-free friendly – You can easily make these with dairy-free butter, so everyone can enjoy them regardless of dietary needs.
Homemade buttercream frosting – Skip the store-bought stuff and whip up this simple frosting that tastes so much better than anything from a can.
Perfect for decorating – These cookies hold their shape well and the smooth frosting is ideal for adding sprinkles, food coloring, or other fun decorations for any occasion.

What Kind of Butter Should I Use?

For sugar cookies, you can use either regular dairy butter or a dairy-free alternative, and both will give you great results. If you’re going the traditional route, standard salted or unsalted butter from the grocery store works perfectly – just adjust the salt in the recipe if you’re using salted. Dairy-free options like plant-based butter sticks are a solid choice for anyone avoiding dairy, and they’ll still give you that rich, buttery flavor. The most important thing is making sure your butter is properly softened to room temperature before you start mixing, as this helps it cream together smoothly with the sugar and creates that perfect cookie texture.

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Options for Substitutions

This sugar cookie recipe is pretty forgiving when it comes to swaps:

Butter: The recipe already mentions you can use dairy-free butter, but regular margarine or shortening work too. Keep in mind that shortening will give you a slightly different texture – the cookies will be a bit more crisp and less rich.
Egg: For an egg-free version, try using 3 tablespoons of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cookies might spread a bit more, so chill the dough for 30 minutes before baking.
Vanilla extract: Almond extract makes a nice swap if you want a different flavor profile. Use half the amount since it’s stronger, or try lemon or orange extract for a citrus twist.
All-purpose flour: You can use a 1:1 gluten-free flour blend, but the texture might be slightly more crumbly. Don’t substitute with other types of flour like whole wheat or almond flour – they’ll change the texture too much for a classic sugar cookie.
Powdered sugar: For the frosting, you can make your own powdered sugar by blending granulated sugar in a blender until fine, then sifting it. You’ll need about 1¾ cups granulated sugar to get 1½ cups powdered.

Watch Out for These Mistakes While Baking

The biggest mistake with sugar cookies is overworking the dough after adding the flour, which develops too much gluten and leads to tough, dense cookies instead of tender ones – mix just until the flour disappears and stop.

Another common error is skipping the chilling step, but cold dough is easier to roll out, holds its shape better during baking, and prevents your cookies from spreading too thin and losing their form.

Watch your baking time closely and pull the cookies when the edges are just barely set but the centers still look slightly underdone, since they’ll continue baking on the hot pan and overbaking makes them dry and hard.

For the buttercream, make sure your butter is truly softened to room temperature (not melted or cold), and add the powdered sugar gradually while beating well between additions to avoid a grainy texture that won’t spread smoothly.

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What to Serve With Sugar Cookies?

Sugar cookies are pretty much perfect on their own, but they’re even better when paired with a cold glass of milk or a hot cup of coffee. If you’re serving these at a party or gathering, set them out alongside some fresh fruit like strawberries or grapes to balance out the sweetness. These cookies also make a great dessert after a simple dinner – think alongside a scoop of vanilla ice cream or with some hot chocolate on a cozy evening. For a fun cookie platter, mix them with other treats like brownies or chocolate chip cookies to give everyone some variety.

Storage Instructions

Store: Once your frosted cookies are completely set, stack them in an airtight container with parchment paper between layers. They’ll stay fresh at room temperature for about 3 days, or in the fridge for up to a week if you want them to last longer.

Freeze: Sugar cookies freeze really well, either frosted or unfrosted. For unfrosted cookies, just stack them with parchment paper in between and freeze for up to 3 months. Frosted cookies can be frozen too – let the frosting harden completely first, then freeze in a single layer before stacking.

Make Ahead: You can bake the cookies a day or two ahead and keep them in an airtight container until you’re ready to frost them. The dough also freezes great for up to 2 months – just thaw it in the fridge overnight before rolling and cutting.

Preparation Time	15-20 minutes
Cooking Time	8-11 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 4100-4300
Protein: 25-30 g
Fat: 200-220 g
Carbohydrates: 560-590 g

Ingredients

For the cookies:

2 1/2 cups all-purpose flour (I use King Arthur flour)
3/4 tsp salt
1 large egg (room temperature)
1 cup granulated sugar
1 tsp baking powder
1 cup softened butter (room temperature)
2 tsp vanilla extract
1 tsp baking soda

For the buttercream frosting:

3/4 cup softened butter (room temperature)
1/2 tsp vanilla extract
1 1/2 cups powdered sugar (sifted for smoothness)
1/8 tsp salt

Step 1: Prepare Oven and Baking Sheets

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to allow for easy cleanup.

Step 2: Mix Dry Ingredients

2 1/2 cups all-purpose flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda

In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly combined.

Set this dry mixture aside for later.

Step 3: Cream Butter and Sugar

1 cup softened butter (room temperature)
1 cup granulated sugar

In the bowl of a stand mixer using the paddle attachment, or with a handheld mixer, beat 1 cup of softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy.

This helps incorporate air, giving your cookies a tender texture.

Step 4: Add Egg and Vanilla to Wet Mixture

1 large egg (room temperature)
2 tsp vanilla extract

Add the egg and 2 teaspoons of vanilla extract to the creamed butter and sugar mixture.

Beat until everything is well combined and the mixture appears lighter in color.

Step 5: Combine Wet and Dry Ingredients

Dry mixture from Step 2
Wet mixture from Step 4

Gradually mix the dry ingredients from Step 2 into the wet mixture from Step 4.

Stir until just combined and a soft dough forms—be careful not to over-mix, as this can make the cookies tough.

Step 6: Shape and Bake Cookies

Cookie dough from Step 5

Using a cookie scoop or spoon, portion out 1.5 tablespoon-sized balls of dough and place them on the prepared baking sheets, leaving at least 4-5 inches between each ball to allow for spreading.

Bake one tray at a time in the preheated oven for 8-11 minutes, until the edges are set but the centers are still soft.

Let the cookies cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Buttercream Frosting

3/4 cup softened butter (room temperature)
1 1/2 cups powdered sugar (sifted for smoothness)
1/2 tsp vanilla extract
1/8 tsp salt

While the cookies cool, make the buttercream frosting.

In a medium bowl, combine 3/4 cup softened butter, 1 1/2 cups powdered sugar (sifted for smoothness), 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.

Beat the mixture until smooth and creamy, adding more powdered sugar if you prefer a thicker consistency.

I like to make sure the butter is really soft for an extra silky frosting.

Step 8: Frost and Serve the Cookies

Cooled cookies from Step 6
Buttercream frosting from Step 7

Once the cookies have cooled completely, generously spread the buttercream frosting from Step 7 over each cookie.

Enjoy your freshly frosted cookies!