Dec 28


Sugar Cookie Recipe

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decorated polar bear sugar cookie

What would you choose for dessert; a sugar cookie or a slice of chocolate cake?  If you’re anything like me and those two items were in your home, the sugar cookies would be hanging around long after the chocolate cake was polished off.

Don’t get me wrong, I do like sugar cookies, but love them… Not so much.  But trying to decorate chocolate cake to give as gifts - that wouldn’t work as well as sugar cookies do.  Which leads me to the reason why I’m writing this post today – I’ve come up with a sugar cookie recipe by playing around with some favorite recipes.  It’s definitely tasty, although it’s still not in the ‘chocolate cake’ category.  If you try it out I’d love to hear what you think in the comment section below.

Before I get to the recipe, let me share a little introduction to the ‘Polar Bear Parade’ cookies with you.

pretty Christmas ribbon

When I saw this ribbon months ago at Michael’s Craft Store I just knew I had to make a cookie version of it.  Pretty colors, a simple shape and such a cute little polar bear.

polar bear parade of cookies

These were finished before Christmas, but I wasn’t able to post them in time.  If you’d like to create these, you could make just the polar bear or substitute another object for the gift instead.  It’d be a nice winter-themed cookie I think.  The ribbon is probably on sale now too!

polar bear sugar cookie

I used the KopyKake drawing projector to help me draw the image (believe me – I need it!), but you might be able to freehand as it’s a fairly simple shape.

polar bear gingerbread cookie_edited-5

decorated polar bear gingerbread cookie

Some of these are made of a new gingerbread recipe I found on-line, but I wasn’t entirely happy with the results (taste).

polar bear decorated cookie

As I mentioned earlier, I’ve been playing around with some of my ’go-to’ sugar cookie recipes – a few of the main ones being Peggy Porschen’sand the NFSC (No Fail Sugar Cookie) recipe (from, to come up with my own combination.  The latter two are still favourites for me, but now I’ve got a third choice.  This is what I’ve come up with (please also see notes at the bottom of the recipe):

Sugar Cookie Recipe

Yield - Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.


2  cups unsalted butter (at room temperature)

2 cups sugar

2 large eggs

seeds from 1 vanilla bean (or 3 tsp vanilla)

5 cups all purpose flour

1 tsp baking powder (*take this out if you don’t want your cookies to spread)

1 tsp salt


1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.  (Use the paddle attachment).  Mix until thoroughly incorporated – for about one minute.  Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.

Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough.  If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

2. Add eggs slowly and mix.  Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out.  Add to mixing bowl.  Alternatively, add liquid vanilla extract.  Stir briefly.

4. Sift your dry ingredients together.  (Flour, baking powder and salt).

5. Add all of the flour mixture to the bowl.  Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape.  Mix on low speed for 3o seconds.  Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready.  It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).

6. Roll the dough out between 2 large pieces of parchment paper.  Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes.  Place on parchment paper-lined baking sheet.  Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.  They will then hold their shape better when baked.

9. Preheat your oven to 350°F or 176°C.

10. Bake cookies for 8-12 minutes or until the edges become golden brown.  The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

polar bear sugar cookies on a cake stand


A few notes about the recipe:


*Butter – The butter needs to be soft, or room temperature.  I leave mine out the night before I do my baking.  If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better.

*Amount of Butter - I’ve noticed some people who’ve tried the recipe who live in a warmer climate have trouble with 2.5 cups butter, and although the extra 1/2 cup butter taste is nice, to make the dough easier to work with in any climate, I edited the recipe to say only 2 cups of butter. The printable version is uneditable, so still says 2.5 cups of butter.

*Baking powder – I hardly use any baking powder in my recipe because the dough will spread and rise more during baking, thereby making the shape of the cookie less crisp. The only time I use it now, is if I’m just making round shortbread cookies and I don’t care about the cookies spreading.

*Chill your dough if it gets too soft work with. It’s a softer, sometimes sticky dough (depending on your environment as well), but in my humble opinion, makes up for it in taste.

*Read these tips here on stopping dough from spreading.

Click here for a Printer-Friendly Version of the Sugar Cookie Recipe

I’ll do an in-depth tutorial with pictures on making the sugar cookie dough in a future post.

Hope you enjoy this recipe!



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  1. Smita
    February 14, 2015 at 11:37 am | Permalink

    Hi there,
    Just wanted to know if it is ok to make the dough ahead of time and freeze it. If so, How long would it stay in the freezer and what is the process to bring it back to room temperature and use it? I live in India so it is not cold, but currently not very hot either.

    • marian
      February 16, 2015 at 12:53 pm | Permalink

      Hi Smita,
      Yes you can freeze it. I would roll it between two sheets of parchment paper so it’s already flat (easier than trying to roll out a hard ball of dough later), and wrap in saran wrap. When ready to use, take it out of your freezer and leave at room temperature. How long it takes to thaw depends on your environment, so poke it every once in a while to feel if it’s softening. Once you’ve cut your cookie shapes out, chill them again before you bake.

  2. NextJenCakes
    February 21, 2015 at 12:33 pm | Permalink

    Thank you for sharing this recipe, tried it today & they are perfect! Your tips were great too, they hold shape & the taste is melt in the mouth goodness! This will alway be my biscuit recipe from now on! Recommend people to try this recipe out, thank you once again for sharing NJC x

  3. Kellie Biggins
    February 24, 2015 at 12:09 am | Permalink

    I used this sugar cookie last week to make snowflake shape cookies for a “Frozen” Birthday party. They kept their shape perfectly, the definition on the cookie edge was just brilliant. I’m going to have this recipe on high rotation.



    • March 13, 2015 at 8:22 am | Permalink

      Yay! Happy to hear it Kellie. Thanks for commenting!

    • Dawn K.
      March 17, 2015 at 6:30 pm | Permalink

      Did you omit the baking powder to keep them from spreading? Or did they hold their shape well even with it? :)

    • Kellie Biggins
      March 29, 2015 at 8:52 pm | Permalink

      Hi Dawn K,

      I left out the baking powder in mine. Worked a treat. Kellie

  4. Zulala
    March 1, 2015 at 9:43 pm | Permalink

    Hi Marian

    Like smita I live in srilanaka… And the season here is pretty hot at the moment.
    My babies birthday is on the 30th of this month(March) and I need to make the dough ahead of time… Cz I have a party to put together… For how long can I keep this dough in the freezer?

  5. Kellie Biggins
    March 9, 2015 at 9:16 pm | Permalink


    Just wondering would I simply add some cocoa to this recipe to make a chocolate sugar cookie?

  6. Sandra
    March 24, 2015 at 2:13 am | Permalink

    I’m a home baker and I do some orders for my friends and some family members, next may I have an order for some confirmation cookies my question is how much in advance can I do the cookies and when it comes to royal icing how long do they dry bc they’re going to be the favors for the events and they will be in clear baggies.

  7. Angela
    March 26, 2015 at 9:25 pm | Permalink

    Made these cookies the other day. rolled out the dough to about 1/4 inch thick and froze it. Took out the dough and let it warm up just a bit, enough to cut with a circle cutter. Refroze the circles completely and then baked them frozen. It took 22 minutes to bake them all the way through, with a golden brown edge but still soft in the middle. They taste a bit salty, so with my next batch I’ll cut the salt to 3/4 tsp, to see if that is better.

    Otherwise, a VERY nice cookie for decorating, or snacking on without icing. :) Thanks for sharing the recipe.

  8. Frustrated
    March 28, 2015 at 9:01 pm | Permalink

    I followed this recipe exactly and I had the worst time making these cookies. I’m not sure if all of the other posters are friends of yours and are trying to be encouraging, but the dough was way too soft for me to do anything with. It stuck to the parchment paper even after 4 hours of refrigeration. My cookie cutters are covered in dough, my hands are covered in dough. I thought maybe I should add more flour but even that did not help. I will not be using this recipe again. I do not mean to be negative on your blog but if I have never had this issue baking before. A first time baker would not be successful with this recipe.

    • March 29, 2015 at 11:15 am | Permalink

      Hi there,

      I’m sorry you had that experience. I don’t know 99% people who comment on my blog, so no, their comments are not made up that the recipe worked well for them. Perhaps the measurements you made were off? Adding flour to any dough, as you mentioned, should always help make a dough less sticky, so I’m wondering why that didn’t help yours. Were you working in a very warm environment?
      Also, please read the notes at the end of the blog post above.

    • Juan Corredor
      April 11, 2015 at 8:37 pm | Permalink

      Mine worked perfectly…
      ps. im not his friend

    • Donna
      June 29, 2015 at 11:49 pm | Permalink

      Try putting flour on your cookie cutters. It works for me every time I bake something. Also put flour on your workspace so it doesn’t stick to the counter/table.

    • Rani
      July 23, 2015 at 8:48 am | Permalink

      Hi, sorry you had a bad experience. I have made this recipe on three occasions and another batch is chilling in the fridge right now. It’s summer here and it’s warm in my house but the dough is still perfect. I followed the recipe to the letter every time with outstanding results. This cookie holds its shape yet is still tender. I do not know the author, but I express my sincere thanks to her for sharing a recipe that makes me look like a professional baker!

  9. sara
    April 2, 2015 at 12:02 pm | Permalink


    are these soft sugar cookies? i am not a fan of the hard crunchy ones :)

    • Melissa
      April 13, 2015 at 9:02 am | Permalink

      Hi there, I’m wondering the same thing. Will be doing these for favours at a baby shower next month and I’m wondering if I leave the baking powder out does that leave me with a very hard cookie? Thanks! :)

    • marian
      April 13, 2015 at 9:05 am | Permalink

      Hi Melissa,
      One would think so because it’s a leavening agent, and although the cookie is slightly less “fluffy”, the cookie is not hard if not over baked. The longer you bake the cookie the crispier/harder it will get. Have fun baking and let me know how it goes. :)

    • marian
      April 13, 2015 at 9:08 am | Permalink

      Hi Sara,
      The longer you bake the cookie the crispier/harder it will get. These will be soft if you bake them juuuust until they get a light golden edge to them. Happy baking!

  10. Balbina
    April 15, 2015 at 10:38 pm | Permalink

    Hello :)
    I am planning on making these for a baby shower and I waswwas wondering how much ahead of time should I make them? In other words, how long do they stay fresh and soft for? :)

  11. Natalia
    April 16, 2015 at 11:07 pm | Permalink

    Could I use egg replacer for the eggs, I need a egg and nut free recipe?
    Any ideas

    • April 18, 2015 at 10:03 am | Permalink

      I’m sorry, I’ve never tried this recipe with an egg replacer, so I can’t say for sure. xo

    • Jenna
      November 15, 2015 at 8:27 pm | Permalink

      I know this is well past when you posted this but if you are looking for egg and nut free recipes I would order the Divvies Bakery Cookbook via Amazon or the Divvies website. She has a great sugar cookie cutout recipe you can find here It’s tricky to substitute eggs sometimes because your substitutions change depending on what you are making. For cakes I always use white vinegar. It sounds weird but it works perfectly with no hint of a bitter taste. Anyhow, I hope maybe this helps someone out :)

  12. Danyel
    April 17, 2015 at 4:12 pm | Permalink

    is this all purpose or self rising flour?

  13. Kasie
    April 20, 2015 at 5:36 am | Permalink

    I’m planning on making these for my sons birthday. Could I roll and cut the cookies before chilling? Or do they need to be in the fridge before cutting?

  14. Roger Newswanger
    April 23, 2015 at 12:06 pm | Permalink

    Hello Marian, I search the net for sugar cookies all the time and give them a try if I find one that sounds good so when I came across your recipe I saved it to give it a try later, well this recipe gives very good results and will save to use for a change.
    I think that when you find a recipe thats new to you, try ahead of time so you have time to either use or to keep using your tried and true recipe. so keep that in mind. Thank you for sharing this recipe and I will use as a change up.
    Recipes don’t always work for others, so give it a try before you plan on using this for others.

  15. Allison Traylor
    May 6, 2015 at 12:24 pm | Permalink

    Help! I just made this recipe and I’m pretty much 100 percent positive that I made it before but am now having a brain lapse. When mixing the dough and its crumbly looking (like baked cake mixed up). Its in the fridge I mixed it up more, and I’m pretty sure it will be okay but when i took it out of the bowl should it be crumbling at all? Did I mix too long or not long enough?

  16. Marjan
    May 7, 2015 at 10:54 am | Permalink

    Hi ,
    I hope your recipe works fir me my buscuits arent flat so make trouble for decorating

  17. clary
    May 29, 2015 at 7:52 am | Permalink

    I want to make a bunch of cookies. Can I cut them out n then freeze them and if so how long can I freeze them for. Also how many days in Advance can I make them before my party?

  18. Else
    June 8, 2015 at 8:04 pm | Permalink


    I am just a beginner to making baked goods. Can you please tell me how may grams of butter this recipe is? As I think I will have difficulty making sure I have exactly 2.5 cups of butter?

  19. Elizabeth
    June 12, 2015 at 11:57 pm | Permalink

    Marian i use your recipe ALL the time. I live in Australia so often have humidity and warm weather issues but your tips make all the difference in ensuring a great bake with good shape. This is by far the best recipe, as I’ve tried a few of the other popular cookie bloggers as well. Your chocolate version is just as good and super rich, i live it. Just wanted to say well done and thank you for sharing your passion and wealth of cookie knowledge with us all!

  20. lani
    June 24, 2015 at 11:25 am | Permalink

    Hi! I was wondering if you have rolled out these cookies to 1/2″ thickness and if so, what temperature and how long did you bake them for? I found that when I roll them 1/2″ thick, mine takes longer to bake at 350 and the edges brown darker than I like. Should I be baking them at a lower temperature and a longer time?

  21. Jk
    June 25, 2015 at 8:48 am | Permalink

    Hi Marian,

    Any idea why the grease on the cookies got slip into the icing? Anyway to prevent it?

  22. June 27, 2015 at 10:30 am | Permalink

    Lovely cookies, too sweet for my liking but I will just decrease the sugar amount the next time. Nice and smooth.

  23. Lina
    July 3, 2015 at 2:36 pm | Permalink

    Hello there!

    I’m about to try these, but I only have salted butter at home. When using salted butter, should I leave out the 1 tsp salt all together? Also, when you say 3 tsp vanilla, do you mean vanilla extract?


  24. July 8, 2015 at 4:38 pm | Permalink

    I made this recipe today and my husband can’t stop eating them. It’s great to watch because he never eats sweets, especially sugar cookies. I posted some pics on my blog, although mine are very simple and not nearly as beautiful as yours.

  25. Anita
    July 21, 2015 at 11:53 am | Permalink

    Thank you for the recipe but i need help ,I searched everywhere on the blog but i cannot find how thick do you roll the sugar cookie dough.

  26. Anna
    July 25, 2015 at 4:17 pm | Permalink

    Marion, do you roll out your dough 1/4″ or 3/8″?

  27. Penny R
    July 31, 2015 at 2:07 pm | Permalink

    Has anyone tried this recipe with a gluten free flour mix? If so, what adaptations have you made? I’ve recently been diagnosed with wheat sensitivity and unfortunately I love this recipe!

  28. Naya_crazyme
    August 8, 2015 at 6:27 am | Permalink

    Thank you so much for your recipes! I already tried the chocolate one and they were awesome, it was really hard not eating them all.
    Today i tried your sugar cookie recipe and they are really delicious! They spread out a little though, perhaps because i halved the proportions. Can’t wait to decorate them!!

  29. Pina
    August 10, 2015 at 9:51 pm | Permalink

    Can u tell me if 2 cups of butter is 450 on grams please,?

    • MaryLouise
      August 27, 2015 at 12:54 am | Permalink

      Hi Pina,
      2 cups of butter = 1 pound or 16 ounces
      1 cup of butter = 225gr or 8 ounces
      1 stick of butter = 1/2 cup or 8 tablespoons or 4 ounces.
      Hope this helps.

      Sounds like a great recipe, thanks for sharing.

  30. Anabelle
    August 18, 2015 at 3:50 am | Permalink

    Dear Marian,
    I can not be thankful enough for your help!
    You totally saved me with this recipe, even my soon-to-be mother in law loved the cookies (which is a huge compliment since she is practicly a kitchen godess).
    So thankyouthankyouthankyou for sharing the recipe and giving tips!

  31. Elysha Brooks
    September 25, 2015 at 4:51 pm | Permalink

    I wanted to know if there was a recipe for a smaller batch of sugar cookies. I dont want to waste all of the dough

  32. Tiffany
    September 27, 2015 at 11:28 pm | Permalink

    Have you ever or could you substitute cream cheese for butter? I currently make cream cheese cookies with I love the taste/texture of BUT they do not hold their shape. (By the way…love your tutorials and information! Thank you!)

  33. michelle
    October 19, 2015 at 8:28 am | Permalink

    Hi, I am in the uk. What sugar is used in this recipe caster or icing (confectioners/) sugar? Thank you

  34. Lizzy
    October 22, 2015 at 3:31 pm | Permalink

    I made unicorn cookies using your recipe for my granddaughter’s birthday party. I was a little hesitant because the cookies were very thick, but they had a wonderful texture. Not hard at all. Even the super-picky mom at the party praised them as the best cookie she ever had – and she never compliments from what I was told. Thank you so much!

  35. GreenLanternMD
    October 24, 2015 at 8:17 pm | Permalink

    In other cookies I’ve seen a huge difference in the texture or “chew” and “spread” with different brands of butter. The difference between them is really obvious when I brown the butter for chocolate chip cookies. I would suggest that this accounts for much of the wide variability of outcomes, far more than humidity, temperature, phases of the moon, and other reasons I’ve seen.

  36. Lyndsey Z
    October 25, 2015 at 7:41 pm | Permalink

    By far the best recipe! I just started making cookies and have tried other recipes, with no luck! My cookies always turn out perfectly with this one!!

  37. Taylor
    October 26, 2015 at 1:32 am | Permalink

    Hey Marian,

    I was just wondering about how long it takes for the royal icing to harden/dry on the cookie.



  38. Peggy Hill
    October 27, 2015 at 10:10 pm | Permalink

    There is a a discrepancy between the recipe posted on this page and with the printer-friendly version hosted on Scribd. Is the amount of butter required 2 cups as is listed on this page or 2.5 cups as is listed in the print/Scribd version?

    Thank you very very much for your tutorials, they’ve been helpful!

    • marian
      October 28, 2015 at 9:08 am | Permalink

      Hi Peggy,
      I have used both but people seem to prefer 2 cups.
      Happy baking!

  39. Titi
    November 2, 2015 at 6:54 pm | Permalink

    I have a question for this topic: I do not know if the oven has a important place here, to hold the shape, because my oven is a gas oven so the heat is not equal.. The maximum is in the bottom, for that reason, I do not know my cookies lost a little bit the shape.
    Howewer, for this problem, can I use parchment paper in the top of the cookies?

  40. Anna
    November 4, 2015 at 10:18 pm | Permalink

    Hello! I made this recipe as a trial for my nephew birthday and it was a huge fail! :( They came out too hard and dry. Did I did it the wrong way or is it supposed to be like that? Please help! Thank you.

  41. linda
    November 18, 2015 at 3:06 pm | Permalink

    How do you make the icing for the cookies?could not find a recipe. thanks

  42. November 23, 2015 at 2:07 pm | Permalink

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