Classic Blue Sugar Cookies

I’ll be honest—I never thought much about the color of sugar cookies until my daughter asked for “really blue” cookies for her school’s spirit day. I figured food coloring was food coloring, right? Just add a few drops and call it a day.

Turns out, getting cookies that are actually blue (not purple, not teal, not sad grayish-blue) takes a little know-how. The trick isn’t just dumping in half a bottle of gel coloring and hoping for the best. You need the right type of coloring, the right amount, and honestly, the right cookie base that won’t mess with your color.

These blue sugar cookies come out exactly the shade you want them to be. No surprises when you pull them from the oven.

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What Kind of Flour Should I Use?

This recipe calls for a combination of cake flour and all-purpose flour, which gives these cookies their signature soft and tender texture. Cake flour has less protein than all-purpose, so it creates a more delicate crumb that practically melts in your mouth. If you don’t have cake flour on hand, you can make a substitute by measuring out 2 cups of all-purpose flour, removing 4 tablespoons, and replacing those 4 tablespoons with cornstarch. Just be sure to sift the flour mixture a few times so the cornstarch is evenly distributed throughout.

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Options for Substitutions

These sugar cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Cake flour: Don’t have cake flour? You can make your own by measuring 2 cups of all-purpose flour, removing 4 tablespoons, and replacing them with 4 tablespoons of cornstarch. Sift it together a few times to mix well.
• Butter-flavored shortening: Regular shortening works fine if you don’t have the butter-flavored kind. You can also use all butter instead of shortening, though the cookies may spread a bit more during baking.
• Almond extract: If you’re not a fan of almond or don’t have any on hand, just use an extra 1/2 teaspoon of vanilla extract instead.
• Cream of tartar: In a pinch, you can substitute with 1/2 teaspoon of lemon juice or white vinegar, though the cookies will turn out just fine if you leave it out entirely.
• Blue food coloring: Any color you like works here – or skip the food coloring altogether for classic white frosted cookies. Gel food coloring gives more intense color than liquid drops.
• Milk: Heavy cream, half-and-half, or even water can replace the milk in the frosting. Just adjust the amount to get your desired consistency.

Watch Out for These Mistakes While Baking

The biggest mistake when making sugar cookies is over-mixing 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.

Room temperature butter is critical here, so make sure your butter is soft enough to leave an indent when pressed but not greasy or melted, as butter that’s too cold won’t cream properly and butter that’s too warm will cause your cookies to spread too much.

Don’t skip chilling the dough for at least 30 minutes before baking, as this step prevents the cookies from spreading into flat pancakes and helps them hold their shape.

When it comes to the frosting, add the milk gradually one tablespoon at a time – it’s much easier to thin out frosting than to fix one that’s too runny by adding more powdered sugar.

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What to Serve With Blue Sugar Cookies?

These cookies are perfect alongside a cold glass of milk or a cup of hot cocoa, especially if you’re serving them at a party or get-together. They also work great as part of a dessert spread with other treats like brownies or rice crispy treats, since the soft, sweet flavor pairs well with just about anything. If you’re making them for a special occasion, consider setting out some vanilla ice cream for cookie sandwiches – just press two cookies together with a scoop of ice cream in between. For a simple afternoon snack, they’re delicious on their own with a cup of coffee or tea.

Storage Instructions

Store: Keep your frosted blue sugar cookies in an airtight container at room temperature for up to 5 days. If you stack them, put a piece of parchment paper between each layer so the frosting doesn’t stick together.

Freeze: These cookies freeze really well, either frosted or unfrosted. Wrap them individually or layer them with parchment paper in a freezer-safe container for up to 3 months. I usually freeze half the batch unfrosted so I can decorate them fresh whenever I need them.

Thaw: Just leave frozen cookies on the counter for about 30 minutes and they’ll be ready to eat. They taste just like fresh-baked once they come to room temperature!

Estimated Nutrition

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

• Calories: 3400-3700
• Protein: 25-30 g
• Fat: 170-185 g
• Carbohydrates: 460-490 g

Ingredients

For the cookies:

• 1/4 cup butter-flavored shortening
• 1 1/2 tsp baking powder
• 1/2 tsp almond extract
• 1 cup sugar
• 2 cups cake flour
• 1/2 cup all-purpose flour
• 1/4 tsp cream of tartar
• 2 1/2 tsp vanilla extract (I use pure vanilla)
• 1 large egg white
• 1 large egg
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened (room temperature)

For the frosting:

• 2 1/2 cups powdered sugar (sifted)
• 1 pinch salt
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened (room temperature)
• 1 to 2 drops blue food coloring (gel coloring gives better color)

Step 1: Cream the Sugar, Butter, and Shortening

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened (room temperature)
• 1/4 cup butter-flavored shortening
• 2 1/2 tsp vanilla extract (I use pure vanilla)
• 1/2 tsp almond extract
• 1 large egg
• 1 large egg white

In the bowl of a stand mixer, cream together the sugar, 1/2 cup unsalted butter (softened), and 1/4 cup butter-flavored shortening on medium-high speed until the mixture is light and fluffy, about 2 minutes.

Add 2 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and one large egg.

Mix to combine, then add the egg white and continue mixing until fully incorporated.

Step 2: Combine the Dry Ingredients

• 2 cups cake flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp cream of tartar
• 1/4 tsp salt

In a separate small mixing bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt until thoroughly combined.

Step 3: Mix the Dough and Chill

• wet mixture from Step 1
• dry mixture from Step 2

With the mixer on low speed, gradually add the dry ingredients to the wet mixture from Step 1 until no flour pockets remain.

Transfer the dough into an airtight container and refrigerate for at least 3 hours to make it easier to handle and to keep the cookies from spreading too much.

Step 4: Shape and Bake the Cookies

• cookie dough from Step 3

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or baking mats.

Using a large cookie scoop (about 3 1/2 tablespoons each), form balls of chilled dough.

Lightly roll each in flour on a floured surface, making sure they are fully coated.

Flatten each ball with the bottom of a glass until 1/2-inch thick and about 2 1/2 inches wide.

Arrange 6 cookies per baking sheet.

Bake for 10-11 minutes, until firm at the edges but still soft in the centers.

Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

I like to underbake them just a little to keep them super soft!

Step 5: Make the Vanilla Frosting

• 1/2 cup (1 stick) unsalted butter, softened (room temperature)
• 1 pinch salt
• 1 to 2 drops blue food coloring (gel coloring gives better color)
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar (sifted)

While the cookies are cooling, prepare the frosting.

In a stand mixer bowl with the whisk attachment, cream 1/2 cup unsalted butter (softened) until smooth and light.

Add a pinch of salt, 1 to 2 drops blue food coloring, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.

On low speed, gradually incorporate 2 1/2 cups sifted powdered sugar.

Once combined, increase speed to high and beat for 2 minutes for a fluffy consistency.

Add more milk as needed to reach your desired frosting texture.

For a more vibrant color, I like to use gel food coloring here.

Step 6: Frost and Serve the Cookies

• baked cookies from Step 4
• vanilla frosting from Step 5

Once the cookies have fully cooled, spread an even layer of the blue vanilla frosting from Step 5 over each cookie.

If desired, top with sprinkles or any decorations of your choice.

Allow the frosting to set before serving.

Classic Blue Sugar Cookies

Delicious Classic Blue Sugar Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 8 minutes mins

Cook Time 2 hours hrs 17 minutes mins

Total Time 3 hours hrs 25 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the cookies:

• 1/4 cup butter-flavored shortening
• 1 1/2 tsp baking powder
• 1/2 tsp almond extract
• 1 cup sugar
• 2 cups cake flour
• 1/2 cup all-purpose flour
• 1/4 tsp cream of tartar
• 2 1/2 tsp vanilla extract (I use pure vanilla)
• 1 large egg white
• 1 large egg
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened (room temperature)

For the frosting:

• 2 1/2 cups powdered sugar (sifted)
• 1 pinch salt
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened (room temperature)
• 1 to 2 drops blue food coloring (gel coloring gives better color)

Instructions

 

• In the bowl of a stand mixer, cream together the sugar, 1/2 cup unsalted butter (softened), and 1/4 cup butter-flavored shortening on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add 2 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract, and one large egg. Mix to combine, then add the egg white and continue mixing until fully incorporated.
• In a separate small mixing bowl, whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt until thoroughly combined.
• With the mixer on low speed, gradually add the dry ingredients to the wet mixture from Step 1 until no flour pockets remain. Transfer the dough into an airtight container and refrigerate for at least 3 hours to make it easier to handle and to keep the cookies from spreading too much.
• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or baking mats. Using a large cookie scoop (about 3 1/2 tablespoons each), form balls of chilled dough. Lightly roll each in flour on a floured surface, making sure they are fully coated. Flatten each ball with the bottom of a glass until 1/2-inch thick and about 2 1/2 inches wide. Arrange 6 cookies per baking sheet. Bake for 10-11 minutes, until firm at the edges but still soft in the centers. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. I like to underbake them just a little to keep them super soft!
• While the cookies are cooling, prepare the frosting. In a stand mixer bowl with the whisk attachment, cream 1/2 cup unsalted butter (softened) until smooth and light. Add a pinch of salt, 1 to 2 drops blue food coloring, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. On low speed, gradually incorporate 2 1/2 cups sifted powdered sugar. Once combined, increase speed to high and beat for 2 minutes for a fluffy consistency. Add more milk as needed to reach your desired frosting texture. For a more vibrant color, I like to use gel food coloring here.
• Once the cookies have fully cooled, spread an even layer of the blue vanilla frosting from Step 5 over each cookie. If desired, top with sprinkles or any decorations of your choice. Allow the frosting to set before serving.