Sugar Cookies

Recipe by
Total Time:
45-60 minutes
Rated 5 based on 100 votes
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Healthy Deep Fried Mutton Rolls, Best Phaldhari tikki with Pears chutney, Easy Vegan Apple and Hazelnuts Muffins

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  • 1/2 cup - Maida (all - purpose flour)
  • 1/2 Cup - Wheat flour
  • 1/3 cup - Icing Sugar
  • 1/3 cup - Butter heaped (at room temperature)
  • 1 to 2 tbsp - Milk
  • 1/4 tsp - Vanilla essence
  • 1/2 tsp - Baking powder
  • 1/4 tsp - Salt
  • For Royal Icing:
  • 1/2 cup - Icing Sugar
  • 1 and 1/2 tsp - Corn flour
  • 1 tsp - Lemon Juice
  • 2 to 3 tsp - Milk
  • Food colour few drops in each colour

How to Make Sugar Cookies

  • Sieve flour, salt, baking powder together and mix it well. Set aside.
  • In a mixing bowl add butter, icing sugar, milk and vanilla essence and whisk it together to form a cream.
  • Then add the flour mixture and mix well to form a smooth dough.
  • Add 2-3 tsp of extra milk if needed to bind the dough.
  • Roll out with a chapatti roller on a butter paper till just about 1/4 inch thickness.
  • Then cut into different shapes with cookie cutters.
  • Take it carefully with a ladle and place it on the tray with butter paper.
  • Refrigerate for 15mins before baking.
  • Meanwhile preheat oven to 180 degrees Centigrade for 10 mins.
  • Bake the cookies for 15-20 mins or until the edges turn golden brown.
  • Cool on wire rack.
  • Once cooled store them in airtight container until you are ready to decorate them.
  • For the icing take a large bowl and add icing sugar and corn flour.
  • Then add milk and lemon juice, mix well to form smooth thick paste.
  • The consistency should be thick but flowing.
  • Divide the icing into equal portions in different bowls, and then add a few drops of food colour in each bowl to get the required colour. Rest for 5 mins for the air bubbles to come on top but not more than that as the icing will harden.
  • Spoon into icing bags and pipe designs onto cookies and serve.
  • Recipe courtesy: Sharmi's Passions