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Sugar Cookie Recipe

Sugar Cookie Recipe

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Prep Time: 15 mins

Cook Time: 12-15 mins

Yield: 25 large or 40 small cookies

Simple no spread sugar cookie recipe. Ideal for use on intricate cutters, holds its shape well when baked.



  • 185g (6½ oz) unsalted butter, softened
  • 240g (8½ oz) caster (superfine) sugar
  • 390g (14 oz) plain (all-purpose) flour
  • 1½ tsp vanilla extract
  • ½ tsp salt
  • 1 medium egg


  • 500g (1lb 2oz) icing (confectioners’) sugar
  • 2 egg whites
  • gel food colouring in desired colours


    1. Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease and line two baking trays (alternatively, use baking/parchment paper, silicone liners or Silpat or similar).
    2. Beat together the butter and sugar. Add the egg and vanilla and beat until creamy.
    3. Sift the flour and salt into a bowl and add one half of it to the butter mixture and beat until combined. Add the rest of the flour and mix to a dough.
    4. Roll the dough into a ball, wrap in cling film (plastic wrap) and refrigerate for at least 30 minutes.
    5. Lightly flour your work surface and roll out the dough to 3-4mm thick. Using your desired cutter(s), cut out shapes and place on your prepared baking trays. Bake for 12-15 minutes until golden brown. Cool for 5 minutes on the trays before moving to a cooling rack.
    6. While the cookies are cooling, use this time to whip up a batch of royal icing. First, sift the icing sugar (confectioners/powdered sugar) into a large bowl then slowly add the egg whites and thoroughly mix the two together.
    7. Keep mixing until the icing is glossy and is the correct consistency. To test: run a knife through the middle of the icing approx. 1″ deep. If the icing forms a flat surface between 5-10 seconds, it is the correct consistency. Some people prefer a thicker consistency for outlining and allow for a flat surface between 15-20 seconds.
    8. Transfer the icing into separate bowls – as many as you have colours. Apply a few drops of gel or paste food colouring until you reach your desired shade.
    9. If you prefer two different consistencies, divide icing into two – one for outlining (15-20 second icing), and one for flooding (10 second icing) to ensure both are the same shade.
    10. Decorate as desired. Leave to set overnight. I tend to find that my icing takes longer to dry as I work in humid conditions. My royal icing takes 24-48 hours to set completely.
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