I originally published this recipe in 2014 and have since updated the recipe and added new photos.

I’ve made countless sugar cookie variations over the years, testing different ingredients and techniques, but this recipe is hands-down my family’s all-time favorite. My recipe for The Best Sugar Cookies is out of this world! They are irresistibly soft, packed with rich vanilla flavor, and topped with a buttercream frosting that makes them unforgettable. Unlike many recipes that require lengthy chilling times, this dough is ready to go straight into the oven—meaning you can satisfy your cookie cravings in no time!

THE BEST SUGAR COOKIES

This dough comes together quickly and effortlessly, producing perfectly soft cookies that practically melt in your mouth. And let’s not forget the frosting—it’s rich, creamy, and adds just the right amount of sweetness. These cookies aren’t just for special occasions; they’re perfect for everyday indulgence, holiday celebrations, birthday parties, or even as a thoughtful homemade gift! If you’ve been searching for the perfect soft and delicious sugar cookie recipe, look no further.

INGREDIENTS

• 5 1/3 cups all-purpose flour (I use 720 grams all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter, room temperature
• 1 teaspoon vanilla extract OR cake batter extract 
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

INSTRUCTIONS

Preheat the oven to 350° F. Line 3 large cookie sheets with parchment paper.

In a medium bowl, whisk the all-purpose flour, salt, baking soda and cream of tartar. Set aside.

In the bowl of a stand mixer, cream the butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while the mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add flour mixture to the wet mixture until just combined. Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet).

Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.

Bake cookies for only 8 to 9 minutes. Don’t over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from the oven and let cool on baking sheets. No need to transfer to the wire rack. Once cooled, store cookies covered in the fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

Place butter, vanilla (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. 

Add milk and gradually beat in all the powdered sugar until it’s all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in. Frost cookies and serve!

SERVINGS

This recipe yields approximately 27 perfectly soft and buttery sugar cookies. If you need more, the recipe can easily be doubled to accommodate larger crowds.

STORING INSTRUCTIONS

To keep these cookies fresh and delicious, store them in an airtight container. If you prefer them soft and slightly chilled, keep them in the refrigerator, where they will stay fresh for up to a week. For a room-temperature option, store them in a cool, dry place for up to three days.

If you need to make them ahead of time, these cookies also freeze beautifully—simply place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-lock bag with parchment paper between layers to prevent sticking. When ready to enjoy, allow them to thaw at room temperature or in the fridge.

TIPS FOR THE BEST COOKIE

• Use room temperature ingredients for a smooth dough and even mixing.
• Don’t over bake—these cookies should be slightly underbaked to stay soft.
• Pressing the dough with a glass helps create their signature jagged edges.

FUN WITH FROSTING

One of the best things about these cookies is how customizable they are. While the classic pink buttercream is always a crowd-pleaser, you can easily switch things up to match any occasion. Try using different food coloring to create vibrant shades for holidays, birthdays, or themed events. You can also experiment with flavoring—swap the vanilla extract for almond, lemon, or even peppermint to add a unique twist.

For extra fun, pipe the frosting into decorative swirls or spread it smoothly with an offset spatula for a bakery-style finish. And don’t forget the toppings! Add festive sprinkles, edible glitter, or crushed candy for extra texture and flair.

ENJOY THIS RECIPE? HERE ARE MORE OF THE BEST RECIPES YOU CAN FIND!

The Best Dinner Rolls – These rolls are buttery, light as a feather and so delicious. Perfect for all holidays.

The Best Carrot Cake – A cinnamon flavored cake filled with shredded carrots, coconut and topped with a heavenly almond-scented cream cheese frosting!

The Best No Bake Cookies – Filled with rich chocolate and peanut butter that will leave you wanting more. What’s best about them? They do not require an oven!

The Best Pizza Dough – This recipe is quick, easy, and delicious. The dough produces the most perfect canvas for amazing pizza made from your kitchen!

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The Best Sugar Cookies

This recipe for the Best Sugar Cookies is so easy to make. These cookies are soft, full of flavor, and topped with buttercream frosting.

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 27

Author Holly

Ingredients

• 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tarter
• 1 cup salted butter room temperature
• 1 ½ cups granulated sugar divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract OR cake batter extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

Instructions

• Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
• In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
• Gradually add flour mixture to the wet mixture until just combined.
• Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
• Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
• Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

• Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
• Frost cookies. Serve and enjoy!

Notes

Recipe updated 2/25

*These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum

The post The Best Sugar Cookies appeared first on Life In The Lofthouse.

If you love soft sugar cookies, you’re going to be obsessed with these easy Sugar Cookie Bars. Inspired by The Best Sugar Cookies you’ll find around Southern Utah (yes, similar to those iconic Swig sugar cookies), this recipe transforms a classic favorite into a thick, frosted dessert bar that’s easy to make at home. I find myself reaching for this recipe all year long, whether it’s for Valentine’s Day, birthdays, summer gatherings, or potlucks.

SUGAR COOKIE BARS

Not only are these delicious, but they are easier to make than the classic sugar cookie. There’s no rolling pin, no cookie cutters, no chilling required, and you don’t have to scoop individual portions of dough. Instead, the dough is spread throughout a baking pan. After they’re done baking and cooled, they are topped with a generous amount of homemade frosting and colorful sprinkles! It’s one of the fastest and best sugar cookie bar recipes for beginners and busy bakers. The hint of birthday cake extract (or vanilla) gives it that nostalgic flavor everyone knows and loves. These cookie bars will always remain in my top 5 favorite desserts. They are so soft, chewy, and festive!

Find my expert tips on how to make homemade sugar cookie bars from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Sugar Cookie Bars Recipe:

• Perfect For Sharing: Cut into squares, these bars are ideal for sharing. No fuss, no mess, just grab and enjoy!
• Thick & Chewy: Much like the traditional sugar cookie, these bars bake up perfectly soft with a tender, melt-in-your-mouth crumb. Thanks to the sour cream and butter, every bite is rich and ultra-moist, just like your favorite bakery.
• Quick & Simple: Skip the rolling pins and cookie cutters. This dough comes together quickly and presses right into the pan, saving you time while still delivering amazing results.
• Festive & Customizable: Whether it’s birthdays, holidays, potlucks, or just a weekday treat, these colorful, sprinkle-topped bars fit every celebration. Customize the frosting color and sprinkles to match any theme.

Ingredients

Sugar Cookie Bars

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 heaping Tablespoon sour cream
• 1 teaspoon vanilla or birthday cake extract (I prefer this Birthday Cake Extract)

Frosting

• 3/4 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla or birthday cake extract
• 1/4 teaspoon salt
• Food coloring (optional)
• Sprinkles

Instructions

For The Sugar Cookie Bars

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper. Set aside.

Combine flour, baking powder, baking soda and salt in a medium bowl. Set aside.

In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and combine well. Add the sour cream and vanilla; mix until combined. Slowly add the flour mixture just until combined.

Press the mixture evenly into the bottom of the prepared pan. You can spray a little cooking spray on your hands, so the batter doesn’t stick to them. Bake for 17 to 20 minutes only! Or just until edges become slightly golden. Remove from the oven and let cool completely before frosting.

For The Frosting

In a medium bowl, beat together the butter, 2 cups of powdered sugar, and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Then add the vanilla and salt.

Optional: Drop several drops of the desired color of food dye into the frosting and beat until creamy and the desired color.

Frost with frosting and sprinkle with lots of sprinkles. Cut into bars and serve!

Servings

Yields: 16 sugar cookie bars. You can cut each bar in half, creating 32 smaller bars if serving a large crowd.

Storage

Store your frosted sugar cookie bars in an airtight container at room temperature for up to 2-3 days, placing parchment paper between layers if stacking to prevent sticking. For longer freshness, refrigerate them for up to 5 days and let them sit at room temperature for 20-30 minutes before serving so the frosting softens. You can also freeze the bars (frosted or unfrosted) by wrapping them tightly and storing in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator or at room temperature before enjoying.

Holly’s Tips for The Best Sugar Cookie Bars with Frosting:

• Soften The Butter First: Your butter should be soft to the touch but not melted. This helps create a smooth, creamy dough and ensures the bars bake up light and tender; not greasy or dense.
• Avoid Overmixing: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough, dense bars instead of soft and chewy ones.
• Press Dough Evenly Into Pan: Take a minute to spread the dough into an even layer. Lightly greasing your hands or using parchment paper helps prevent sticking and gives you a smooth surface for even baking.
• Keep An Eye On Baking Time: The key is to not overbake! Bake just until the edges are set and the center looks slightly underdone. Overbaking will make the bars dry instead of soft and chewy.
• Allow Bars To Cool Completely Before Frosting: Let the bars cool fully before adding frosting. If they’re even slightly warm, the frosting will melt and lose that thick, fluffy texture.
• Before Serving: For neat, bakery-style squares, use a sharp knife and wipe it clean between cuts. You can even chill the bars briefly before slicing for extra clean edges.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make The Best Sugar Cookies.

Wanting something different? Bake my Lemon Sugar Cookies with Lemon Frosting next.

Looking for more sugar cookie recipes? Try these highly-rated recipes next: Sugar Cookie Truffles, Easter Sugar Cookies, and Candy Cane Kiss Sugar Cookie Bars.

Have you made this Sugar Cookie Bars recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SugarCookieBars #LifeInTheLofthouse

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Sugar Cookie Bars

These Sugar Cookie Bars are soft, thick and so delicious. The flavor is exceptional and the frosting makes them top notch!

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 16

Calories 441kcal

Ingredients

Sugar Cookie Bars

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup salted butter softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 heaping Tablespoon sour cream
• 1 teaspoon birthday cake extract (or vanilla) (I prefer this birthday cake extract)

Frosting

• 3/4 cup salted butter softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon birthday cake extract (or vanilla)
• 1/4 teaspoon salt
• Food coloring (optional)
• Sprinkles

Instructions

For The Sugar Cookie Bars

• Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper. Set aside.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
• In a large bowl, or stand mixer, cream together the butter and sugar until light and fluffy; about 2 minutes. Add the eggs and combine well. Add the sour cream and birthday cake (or vanilla) extract; beat until combined. Gradually blend in the flour mixture just until combined.
• Press dough evenly into the bottom of the greased pan with your hands. You can spray a little cooking spray on your hands so the batter doesn’t stick to them. Bake for 18 to 19 minutes only. Remove from oven and let cool completely before frosting.

For The Frosting

• In a medium bowl, beat together the butter, 2 cups powdered sugar, and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Add the birthday cake extract and salt.
• *If you want color, add drops of desired color of food dye into the frosting and mix until fully blended and has reached desired color.
• Frost with frosting and sprinkle with lots of sprinkles! Cut into bars and serve!

Nutrition

Serving: 1bar | Calories: 441kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g

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Truffles always feel a little fancy, but don’t let that fool you; these Sugar Cookie Truffles are unbelievably easy to make. They’re sweet, rich, and incredibly customizable, making them perfect for any holiday gathering. Whether you’re prepping Christmas desserts, no-bake holiday treats, or something cute and festive for a party, these truffles fit right in. They’re the cutest 2-in-1 Christmas dessert and snack hack.

SUGAR COOKIE TRUFFLES

With just four ingredients, you can have a gorgeous tray of easy no-bake truffles ready in minutes. Set your cream cheese out ahead of time so it softens to make mixing a breeze, then combine it with the crushed sugar cookies and vanilla extract. Your truffle filling will be ready to scoop, roll, and chill. That’s it! I love making these homemade sugar cookie truffles for holiday parties, cozy movie nights, gifts, or anytime I’m craving a quick and festive easy holiday treat. Happy Holidays!

Find my expert tips on how to make sugar cookie truffles from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Holiday Sugar Cookie Truffles Recipe:

• Quick & No-Bake Holiday Treat: No oven needed, making them perfect for busy holiday schedules.
• Simple Ingredients: Just four main ingredients: sugar cookies, cream cheese, vanilla, and white chocolate, to create the ultimate holiday party dessert.
• Iconic Sugar Cookie Taste: Soft, sugar-cookie filling coated in smooth, creamy white chocolate.
• Make-Ahead Friendly: Freeze the truffles and dip later, or store finished ones in the fridge for easy entertaining.
• The Best Holiday Gift: A beautiful, gift-ready treat that’s easy to make and always shines on a dessert table or wrapped as a party favor.

Ingredients

• 30 sugar cookies (I use two 5-ounce bags of the Pepperidge Farm sugar cookies. If using homemade sugar cookies, they need to be a few days old. Hard sugar cookies work best.)
• 6 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 to 2 bags (10 ounces) white chocolate melting wafers (I use the Ghirardelli brand)
• Sprinkles (optional)

Instructions

Place the cookies in a food processor or blender. Blend until they are fine crumbs. Add the cream cheese and vanilla. Blend again until combined. It will resemble cookie dough.

Line a large baking sheet with parchment paper. Scoop dough balls with a small cookie scoop, then roll into balls. Place on prepared baking sheet. You should get 22 truffles total. Freeze for 30 minutes or until firm.

Melt chocolate wafers according to package directions until smooth.

Dip each frozen ball into the melted chocolate using a fork; let excess chocolate drip off then place onto baking sheet. Add sprinkles immediately after dipping before the chocolate sets.
Place truffles in the fridge until ready to serve. Keep any leftovers stored in the fridge for up to 5 days.

Servings

Yields: 22 sugar cookie truffles.

Storage

Store sugar cookie truffles in an airtight container in the refrigerator for up to 5 days. If stacking them, place parchment paper between layers to prevent sticking. You can also freeze the undipped truffle balls for up to 2 months. Freeze until solid, then transfer to a freezer-safe container and thaw in the fridge before dipping. Finished, chocolate-coated truffles can be frozen for up to 1 month and should also be thawed in the refrigerator before serving for the best texture.

Holly’s Tips for The Best Sugar Cookie Truffles:

• Use Firm or Store-Bought Cookies: For the perfect homemade sugar cookie truffles, use crispy or a few days-old cookies to ensure a smooth, crumbly texture.
• For Easy Mixing: Soften the cream cheese at room temperature for creamy, no-bake truffle filling.
• Crush Cookies Finely: Process cookies into fine crumbs to create the smoothest, easy holiday truffles.
• Chill Truffles Before Dipping: Freezing the truffles helps them hold their shape when coated in melted chocolate.
• Choose High-Quality Chocolate Wafers: Brands like Ghirardelli melt evenly for a glossy finish on your holiday desserts.
• Customizable Sprinkles: The sprinkles you use can instantly set the tone for any holiday! Try red for Valentine’s Day, red and green for Christmas and New Year’s Eve, or purple and orange for Halloween. Mix, match, and decorate to fit your celebration; make it your own!
• Store Chilled: Keep no-bake sugar cookie truffles cold to maintain texture and a firm chocolate coating.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Oreo Truffles next.

In the mood for something different? Try my Lemon Sugar Cookies with Lemon Frosting.

Looking for something to serve with these truffles? Make my Slow Cooker Hot Chocolate or Slow Cooker Peppermint Hot Chocolate.

Can’t get enough of sugar cookies? My Candy Cane Kiss Sugar Cookie Bars, Sugar Cookie Bars, and The Best Sugar Cookies are just as festive and delicious.

Have you made this Sugar Cookie Truffles recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SugarCookieTruffles #ChristmasRecipes #LifeInTheLofthouse

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Sugar Cookie Truffles

Sugar Cookie Truffles are no-bake treats that taste like the classic cookie we all love. Perfect for any holiday, these sweet truffles are great all year round.

Prep Time 45 minutes minutes

Servings 22 truffles

Calories 172kcal

Ingredients

• 30 sugar cookies (I use two 5-ounce bags of the Pepperidge Farm sugar cookies) (if using homemade sugar cookies they need to be a few days old. Hard sugar cookies work best.)
• 6 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 to 2 bags (10 ounces) white chocolate melting wafers (I use the Ghirardelli brand)
• sprinkles optional

Instructions

• Place the cookies in a food processor or blender. Blend until they are fine crumbs. Add the cream cheese and vanilla. Blend again until combined. It will resemble cookie dough.
• Line a large baking sheets with parchment paper. Scoop dough balls with a small cookie scoop then roll into balls. Place on prepared baking sheet.

  You should get 22 truffles total. Freeze for 30 minutes or until firm.
• Melt chocolate wafers according to package directions until smooth.

  Dip each frozen ball into the melted chocolate using a fork; let excess chocolate drip off then place onto baking sheet. Add sprinkles immediately after dipping before the chocolate sets.

  Place truffles in the fridge until ready to serve. Keep any leftovers stored in the fridge for up to 5 days.

Notes

**If using homemade sugar cookies make sure they are hard (a few days old) for best results. 

Nutrition

Serving: 1 truffle | Calories: 172kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g

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Not a fan of carrot cake? No problem! These Easter Sugar Cookies are the next best thing. They are soft and chewy with bright and festive designs that are fun and tasty for all ages. Even when it’s not Easter, these homemade sugar cookies with almond-scented icing are a delicious treat for any spring occasion. I always love to pull out this classic dessert for family gatherings, school parties, and cookie exchanges. They are so versatile and brighten any dessert table!

EASTER SUGAR COOKIES

The best part is that this recipe is pretty easy to follow, and I will guide you through every step. Decorating them is the best part: licorice, jelly beans, sprinkles, edible glitter, and intricate icing designs turn each cookie into a work of art. Whether enjoyed as a dessert after Easter Sunday dinner, given as gifts, or hidden in an Easter basket, these cookies capture the playful and joyful spirit of the spring holiday. Speaking of easter baskets, keep reading to see what I did this year with one of my favorite brands!

Find my expert tips on how to make the best homemade Easter Sugar Cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easter Sugar Cookies Recipe:

• Soft & Buttery: Each sugar cookie is tender and melts in your mouth with an irresistible pastel icing to polish them off.
• Kid-Friendly Baking: This is a fun recipe to make with the kids. The decorating becomes a creative activity that’s enjoyable for all ages.
• Festive Spring Dessert: These sugar cookies are ideal for Easter gatherings, cookie exchanges, and family parties. Using chilled dough and bright pastel icing ensures a bakery-style finish.
• Customizable Cookies: Add jellybeans, Twizzler stems, and edible markers for festive, eye-catching Easter cookie decorations.

TARGET EASTER BASKETS + CANDIES FOR COOKIES

I am beyond thrilled to be an Ambassador for Target® Grocery Essentials this year. If you know me personally, you know that I’m a HUGE fan of Target! I shop there at least once a week for all their great values and cute things. With Easter approaching fast, I headed to Target last week to purchase some goodies for my kids’ Easter baskets. I knew Target would be the ultimate destination for my candy and baking needs.

I purchased a few bags of the Starburst Sweet & Sour Jellybeans and Twizzlers Grass and whipped up these cute Easter Cookies! The Sugar Cookie Recipe comes from Target’s Recipe Collection. They are soft, chewy, and oh so delicious!

I used the Starburst Sweet & Sour Jellybeans to create the flowers on the cookies, and the ears on the bunnies! I also used the Twizzler’s Grass as the stem on the flowers. Super cute and super easy! Now on to these adorable Easter Baskets! Target Grocery Essentials has everything you need to fill your Easter Baskets to the brim! I couldn’t resist the GODIVA® Dark Chocolate Bunny.

The Peeps have new flavors that are so good: Lemon Delight, Orange and Lime Creme. I also added some Lindt Chocolate Chick’s and more Starburst Sweet and Sour Jellybeans to each basket. Yum! I think the kids are going to love these! Cadbury White Chocolate Mini Eggs and White Chocolate M&M’s are a few more of the candies that can only be found at Target! So head on over and get your Easter shopping done in one stop!

Ingredients

Easter Sugar Cookies

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

Icing

• 2 cups powdered sugar
• 5 teaspoons milk
• 4 teaspoons light corn syrup
• 1/2 teaspoon almond extract
• food coloring

Instructions

For The Sugar Cookies

Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk together, set aside.

With an electric-mixer on medium speed, beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy.

Gradually add the flour mixture until a soft dough forms. Divide the dough in half. Flatten each half into a 4-inch disc. Cover with plastic wrap and refrigerate at least 30 minutes or overnight.

Preheat oven to 350° F. Line two large baking sheets with parchment paper. Sprinkle dough lightly with flour. Roll one disc of dough out on a lightly floured countertop. Roll the dough to 1/2 inch thickness. With a 3-4 inch egg-shaped cookie cutter, cut the dough out. Transfer egg shapes to baking sheets. Repeat with the remaining dough.

Bake cookies until lightly browned around edges, about 10 minutes. Let cook completely before icing.

For The Icing

Stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. (You may need to add a little extra milk) Divide the icing into separate bowls and stir in the desired food coloring. Note: I used pink and yellow and left some icing white.

How To Decorate Easter Sugar Cookies:

For Bunny Cookies

Spread white icing on the cookie. Let dry for 10 minutes. Add two pink jellybeans for the ears. Spread a dollop of icing on the back end of the bunny for the tail. Top with shredded coconut. Create two black eyes in front of bunny ears with edible black marker. For fluffier tails, mix coconut with a touch of icing to make it stick better.

For Flower Cookies

Spread the desired color of icing on the cookie. Create a flower shape with 5 to 6 jelly beans. Cut one-half of a green or yellow jellybean for the center of the flower. Cut 1/2 inch of Twizzler grass for the flower stem. For extra detail, pipe leaves or vines using green icing for a realistic spring look.

Servings

Yields: 16 Easter sugar cookies.

Storage 

Store cooled cookies in an airtight container at room temperature for 5 days, separating layers with parchment paper. To freeze, store un-iced cookies for up to 3 months and thaw before decorating. Decorated cookies can be frozen individually with parchment between them and thawed gently to protect the icing. 

Holly’s Tips for The Best Easter Sugar Cookies Recipe:

• Chill The Dough First: Refrigerate the cookie dough for at least 30 minutes, or overnight, to prevent spreading and achieve perfectly shaped cookies.
• Avoid Overbaking: Remove cookies when edges are lightly browned for soft, tender centers.
• Room Temperature Butter Is Best: Ensure butter is softened (not melted) for better texture and smooth dough.
• Use Pastel Icing: Use soft pinks, yellows, and greens to create vibrant, picture-perfect Easter cookies.
• Glossy Finish: Adding corn syrup to icing gives a shiny, professional-looking finish that sets beautifully.
• Precise Piping Method: Use small spoons or piping bags for detailed designs like bunnies, flowers, and Easter patterns.
• Prevent Icing Drying: Cover unused icing with plastic wrap directly on the surface to keep it smooth and easy to work with.
• Make It Your Own: Try bunnies, flowers, or chicks. Cookie cutters in 3-4 inch sizes work best, and chilled dough ensures the shapes hold while baking.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make The Best Sugar Cookies next.

Wanting something different? My Sugar Cookie Truffles are bite-sized, festive treats.

Searching for more Easter recipes? Try my Carrot Cake Cookies with Cream Cheese Frosting and Bunny Bait.

Looking for more spring dessert recipes? Bake my Lemon Sugar Cookies with Lemon Frosting, Sugar Cookie Bars, and Glazed Lemon Brownies.

Have you made this Easter Sugar Cookies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #EasterSugarCookies #LifeInTheLofthouse

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Easter Sugar Cookies

Learn how to decorate festive Easter Sugar Cookies with licorice, jelly beans, and more. A great dessert recipe for any spring occasion.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 16 sugar cookies

Author Holly

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

ICING

• 2 cups powdered sugar
• 5 teaspoons milk
• 4 teaspoons light corn syrup
• 1/2 teaspoon almond extract
• food coloring

Instructions

• Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk together, set aside.
• With an electric-mixer on medium speed, beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy.
• Gradually add in flour mixture until a soft dough forms. Divide the dough in half. Flatten each half into a 4-inch disc. Cover with plastic wrap and refrigerate atleast 30 minutes or overnight.
• Preheat oven to 350° F. Line two large baking sheets with parchment paper. Sprinkle dough lightly with flour. Roll one disc of dough out on a lightly floured countertop. Roll dough to 1/2 inch thickness. With a 3-4 inch egg shaped cookie cutter, cut dough out. Transfer egg shapes to baking sheets. Repeat with remaining dough.
• Bake cookies until lightly browned around edges, about 10 minutes. Let cook completely before icing.

ICING

• Stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. (You may need to add a little extra milk) Divide icing into separate bowls and stir in desired food coloring. ( I used pink and yellow and left some icing white)

For Bunny Cookies

• Spread white icing on cookie. Let dry for 10 minutes. Add two pink jellybeans for the ears. Spread a dallop of icing on the back end of bunny for the tail. Top with shredded coconut. Create two black eyes in front of bunny ears with edible black marker.

For Flower Cookies

• Spread desired color of icing on cookie. Create flower shape with 5 to 6 jelly beans. Cut one half of a green or yellow jellybean for center of flower. Cut 1/2 inch of Twizzler grass for flower stem.

Recipe Adapted From: Target Online Recipe Collection.

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