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heart sugar cookie - half white frosting, half pink frosting with red, white, pink sprinkles
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5 from 1 vote

Sugar Cookies

These sugar cookies are perfectly soft, perfectly chewy, perfectly frosted with the best vanilla frosting. You will want to make them all the time, not just for holidays anymore.
Prep Time2 hrs 30 mins
Cook Time8 mins
Total Time8 mins
Course: Cookies
Servings: 30 cookies
Calories: 216kcal


  • 1 1/2 cups white sugar
  • 2/3 cup butter (softened)
  • 2 eggs
  • 2 TBS milk
  • 1 tsp vanilla
  • 3 1/4 cup flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

For the Vanilla Frosting:

  • 1 TBS vanilla
  • 4 TBS butter (softened)
  • 2-4 TBS milk (more or less as needed)
  • 3 cups powdered sugar
  • 6 drops food coloring (optional)


For the Cookies:

  • Cream together the butter and sugar in a large bowl, until fully mixed.
  • Add in the eggs, milk and vanilla and stir until completely mixed.
  • In a separate bowl combine the dry ingredients; flour, baking powder, and salt.
  • Slowly pour the dry ingredients in with the wet ingredients, while stirring.
  • Use your hands to shape the dough into a ball, and cover with plastic wrap, or put it in a ziplock bag. Place the dough in the fridge to chill for at least 2 hours, up to overnight.
  • After the dough has been chilled, preheat the oven to 400 degrees Fahrenheit. Lightly grease a cookie sheet, or two, or line them with a nonstick liner. Set aside.
  • Lightly flour your counter tops and roll out part of the dough (keep the rest in the fridge to keep it cold). Roll the dough out to be about 1/2 inch thick.
  • Cut your dough into desired shapes (if you don't have cookie cutters, use the top of a glass for round cookies.
  • Place the cookies 1 inch apart on the prepared cookie sheet.
  • Re roll the trimmings and the remaining dough and continue to cut as many as needed.
  • Make sure the dough is still a bit cold when you put it in the oven, (otherwise put your pan in the fridge for a couple minutes before baking).
  • Bake the cookies for about 7 to 8 minutes until they turn a very light golden color, and the tops are just set.
  • Allow the cookies to cool slightly on the pan for about 5 to 10 minutes, as they'll keep cooking on a pan.
  • Transfer the cookies to a cooling rack, and allow the cookies to cool completely before frosting.

For the Frosting:

  • Cream your butter in a large bowl. (A stand mixer with a whisk, or hand mixer is best)
  • Add in the vanilla extract, milk, and powdered sugar. Start with 2 TBS of milk, and add more as needed.
  • Add more powdered sugar to make the frosting thicker, or add more milk to make the frosting thinner.
  • Add about 6 drops of desired food coloring.
  • Spread the frosting evenly over the top of your cooled cookies. Decorate with sprinkles, if desired.


Serving: 1g | Calories: 216kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 102mg | Potassium: 61mg | Fiber: 1g | Sugar: 26g | Vitamin A: 218IU | Calcium: 25mg | Iron: 1mg