Tomorrow night I am a dessert angel at my church. Since it’s been a while, I am going to whip out my cookie cutters, food coloring, and meringue powder to whip up some custom sugar cookies that will keep the kids- and adults- coming back for more!

Why this is the BEST Sugar Cookie Dough Recipe

it’s customizable (shocker, I know!)

This sugar cookie recipe is the ultimate blank canvas for creativity, making it perfect for any occasion.

The dough can easily be customized with different flavors to suit your taste or the season—add a touch of almond extract for a nutty depth, zest some lemon or orange for a citrusy twist, or mix in warm spices like cinnamon and nutmeg during the holidays.

Beyond flavor, the versatility extends to the shapes and designs you can create. Whether you’re crafting festive snowflakes for Christmas, heart-shaped treats for Valentine’s Day, or a rainbow of colors for a birthday party, this recipe adapts to your imagination.

It’s consistent

Not only is this recipe versatile, but it also delivers consistently perfect results with every batch. The dough is easy to roll out and holds its shape beautifully, even for intricate cookie-cutter designs.

Chilling the dough helps ensure sharp, clean edges, so you don’t have to worry about your carefully chosen shapes turning into unrecognizable blobs. The cookies bake evenly with a soft center and a slight crisp around the edges, making them ideal for both eating plain or as a base for decorations. No matter your skill level, this recipe sets you up for success every time.

Tip: The recipe makes 50-65 cookies. If you don't need this many, make the full batch and freeze what you don't use!

Items Not to Forget When Making Custom Sugar Cookies

Rolling Pin: Essential for rolling out the dough evenly; rolling pin guides are helpful for consistency. I recommend one with thickness rings so you can get even thickness throughout your cookies, as this helps with even baking.
Parchment Paper: Ideal for rolling out the dough without sticking and for lining baking sheets to prevent spreading.
Cookie Cutters: A variety of shapes to suit your occasion or theme.
Cooling Racks: To cool your cookies completely and avoid soggy bottoms.
Piping Bags and Tips: These are for decorating with royal icing or other designs.

Custom Sugar Cookie Ingredients

Salted butter

This is a bit different from what most people use in baking. The benefit is that you don’t have to stress how much salt to add to the recipe. Next time you’re at the grocery store- don’t skip out on that salted butter!

Eggs

Eggs are so expensive right now! In order to save some money, I recommend finding a local farmer that sells eggs. There is a very good chance you will either get them for less than the grocery store or at least the same cost- and you can ask your farmer about how they raise their chickens!

Vanilla Extract

You can substitute for vanilla powder or vanilla bean paste here as well. I love the speckle these two options give!

Flavor of choice/flavored oil

Lorann is probably the most well-known flavoring option. They have extracts, emulsions, and flavored oils. I also really like Silver Cloud’s flavors.

All-purpose flour

I recommend using a local flour mill where you can talk to the farmer or producer. If local flour is not available in your area, King Arthur Flour is your next best option.

Royal Icing Ingredients

meringue Powder

I am currently using the Wilton brand of meringue powder, but I have some Chefmaster Deluxe I picked up from our local cake store that I cannot wait to try. I promise to give a full review!

Food coloring of your choice

I recommend getting some food color powder over the liquid because you will get a brighter color.

Also, if you want true black royal icing, you should buy a just-add-water mix, such as baker pan. I have yet to find a food color- liquid or powdered- that gives me a true black.

A picture of custom sugar cookies in the shape of a bear holding a heart

Custom Sugar Cookie Instructions

Roll Like a Pro: Rolling the dough between two sheets of parchment paper is a game-changer! Not only does it keep your counter clean, but it also eliminates the need for extra flour, which can toughen the cookies. Plus, it makes transferring the dough to the baking sheet super easy—just peel back the parchment and you’re ready to cut your shapes.

Chill for Perfection: Always chill your dough after rolling and before cutting your shapes. This ensures clean edges and helps prevent spreading in the oven. Pop the parchment-lined dough into the fridge for at least 30 minutes, and your cookies will hold their shape beautifully.

Consistency is Key: For even baking, aim for uniform thickness across your cookies. Use rolling pin rings or guides to keep things consistent—you’ll avoid unevenly baked cookies (and a little less stress is always nice, right?).

Let the Flavors Shine: For an extra pop of flavor, add a touch of almond extract or swap out vanilla for something unique, like lemon or orange extract. It’s a small tweak that can make your cookies stand out!

Bake with Watchful Eyes: Keep a close eye on the oven! Sugar cookies should only be lightly golden around the edges when done. Overbaking can make them crispy instead of soft and chewy.

Prep for Decorating Success: If you’re planning to decorate, let the cookies cool completely first. Warm cookies and frosting don’t mix! For intricate designs, pipe a thin outline of icing before flooding the center—it keeps the design neat and tidy.

Frequently Asked Questions

How do I prevent my sugar cookies from spreading?

To prevent sugar cookies from spreading, chill the dough thoroughly after rolling it out and again after cutting your shapes. Use parchment paper or silicone baking mats instead of greased baking sheets, and avoid overmixing the dough, which can soften the butter too much. Ensuring your oven is fully preheated before baking helps cookies maintain shape.

Can I freeze the dough and bake it later?

Yes, you can freeze sugar cookie dough and bake it later! Wrap the dough tightly in plastic wrap or store it in an airtight container, which will keep in the freezer for up to 3 months. When you’re ready to bake, let the dough thaw in the fridge overnight before rolling, cutting, and baking as usual.

How do you store the cookies once they are baked?

Once baked, store sugar cookies in an airtight container at room temperature for up to a week to keep them soft and fresh. If decorated with royal icing, let the icing dry completely before stacking them with parchment paper between layers.

Can you freeze cookies that are baked?

Yes! For longer storage, you can freeze the cookies in a sealed container for up to 3 months—just thaw them at room temperature before serving.