Em’s Sugar Cookies
Original Video Tutorial HERE.
There is something so satisfying about a cookie that holds its shape, melts in your mouth just right, and acts as the ultimate blank canvas for decorating. Whether you’re getting ready for a special celebration or just spending a quiet, cozy afternoon in the kitchen with your favourite tunes playing, these simple sugar cookies are an absolute must-try.
Over the years, I’ve tested and tweaked my favourite sugar cookie dough to make sure it’s reliable, easy to work with, and delivers that buttery melt-in-your-mouth every single time. Paired with smooth, colourful fondant, these cookies look like they came straight from a boutique bakery.
This is easily one of my all-time favorite recipes to bake. The best part is how versatile they are. You can decorate them however you like! I’ve used custom stamps, watercolors, and (of course) plenty of sprinkles. I even made individual ones to use as place cards at our wedding.
Let’s get baking!
Jump to RecipeWhy This Works
By creaming the butter and sugar thoroughly and adding the dry ingredients gently at the end, we avoid overworking the gluten. This ensures the cookies bake up flat, tender, and sturdy enough to hold your fondant and decorations without crumbling.
What you will need:
Cookies
- 450g plain flour
- ½ teaspoon salt
- 230g butter, at room temperature
- 200g sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
Topping
- Store-bought fondant
- Food colouring (optional)
Em’s Pro Tips:
Chilling your dough is non-negotiable if you want your cookies to keep their sharp, clean edges in the oven! For the perfect sugar cookies, let your dough chill overnight.
Change It Up
This recipe makes 24 6cm round cookies. You can also use different cookie cutter shapes to match any holiday, birthday, or weekend gathering. Make sure to adjust the cooking time depending on the size of the cookies.
Feel free to mix up the extracts! Swap out the vanilla for almond extract or a splash of lemon zest depending on the vibe you’re going for.
How to Make It
Combine Dry: Place flour, salt and baking powder in a bowl and set to the side.
Combine Wet: In a separate bowl whisk together egg and vanilla extract.
Cream Butter: In a bench mixer or using a hand mixer, beat the butter and sugar until creamy.
Eggs and flavour: Slowly add the egg and vanilla mix to the mixer and mix until well combined.
Add Dry Ingredients: With the mixer on low, add the flour mix 1/3 at a time. Mix until chunks of cookie dough start to form.
Knead: Pour the dough out onto a surface, bring the dough together and knead gently for about 20 seconds. Don’t over-knead because the butter will begin to melt and the cookies will spread when baked.
Chill: Cover dough in cling film and pop it in the fridge overnight or for at least 3 hours.
Prep the oven: Preheat your oven to 160°C and line two baking sheets with baking paper.
Roll out dough: Divide the dough into 4 and roll out between 2 sheets of baking paper until it is 5mm thick.
Cut: Using a 6cm cookie cutter, cut out cookie rounds and place them on the baking sheet.
Bake: Bake cookies for 8 mins or until just golden. (Baking time will vary depending on your oven, so keep an eye on them to make sure they don’t get too crispy.)
Cool: Let cookies cool on the baking tray for 5 minutes, then move them to a wire rack to cool completely.
Decorate: While the cookies are cooling, colour your fondant and roll it out to 2mm thick. Using the same 6cm cookie cutter, cut out rounds. Decorate with whatever you like, there’s really no limit! I love using a custom cookie stamp, water colours, sprinkles, or edible images.
Stick: Once the cookies have completely cooled, lightly brush the backside of your fondant topper with a little water and place it onto the cookie. There’s no need for fancy edible glue as the fondant has enough sugar in it to naturally stick and adhere. Once dry, the fondant won’t move around at all.
How to store:
Room Temperature:
- Store your decorated cookies in an airtight container at room temperature with layers of baking paper between them. They will stay fresh and delicious for up to a week!
Freezing:
- Cookie Dough: You can freeze the unbaked dough for up to 3 months. Just wrap it up tightly, then defrost it in the fridge before rolling, cutting, and baking as normal.
- Decorated Cookies: Fondant-topped cookies can also be frozen for up to 3 months. If you’re using watercolours or sprinkles, it’s best to wait and add those details after the fondant-topped cookies have fully defrosted so the colours don’t run!
Happy Baking!
I can’t wait to see your versions of this cosy classic. Don’t forget to tag me in your photos. I love seeing what you’re creating in your kitchens!
More Cosy Recipes
Em’s Sugar Cookies
Course: DessertDifficulty: Easy24
cookies10
minutes8
minutes3
hoursThere is something so satisfying about a cookie that holds its shape, melts in your mouth just right, and acts as the ultimate blank canvas. This is one of my all-time favourite recipes to bake because it’s completely reliable, beautifully buttery, and so fun to decorate however you like.
Ingredients
- Cookies
450g plain flour
½ teaspoon salt
230g butter, at room temperature
200g sugar
1 egg
1 tablespoon vanilla extract
1 teaspoon baking powder
- Topping
Store-bought fondant
Food colouring (optional)
Method
- Place flour, salt and baking powder in a bowl and set to the side.
- In a separate bowl whisk together egg and vanilla extract.
- In a bench mixer or using a hand mixer, beat the butter and sugar until creamy.
- Slowly add the egg and vanilla mix to the mixer and mix until well combined.
- With the mixer on low, add the flour mix 1/3 at a time. Mix until chunks of cookie dough start to form.
- Pour the dough out onto a surface, bring the dough together and knead gently for about 20 seconds. Don’t over-knead because the butter will begin to melt and the cookies will spread when baked.
- Cover dough in cling film and pop it in the fridge overnight or for at least 3 hours.
- Preheat your oven to 160°C and line two baking sheets with baking paper.
- Divide the dough into 4 and roll out between 2 sheets of baking paper until it is 5mm thick.
- Using a 6cm cookie cutter, cut out cookie rounds and place them on the baking sheet.
- Bake cookies for 8 mins or until just golden. (Baking time will vary depending on your oven, so keep an eye on them to make sure they don’t go too crispy.)
- Let cookies cool on the baking tray for 5 minutes, then move them to a wire rack to cool completely.
- While the cookies are cooling, colour your fondant and roll it out to 2mm thick. Using the same 6cm cookie cutter, cut out rounds. Decorate with whatever you like, there’s really no limit! (Custom cookie stamps, water colours, sprinkles, or edible images all work wonderfully).
- Once the cookies have completely cooled, lightly brush the backside of your fondant topper with a little water and place it onto the cookie. There’s no need for fancy edible glue as the fondant has enough sugar in it to naturally stick and adhere. Once dry, the fondant won’t move around at all.
Notes
- Em’s Pro Tip: Chilling your dough is non-negotiable if you want your cookies to keep their sharp, clean edges in the oven! For the perfect sugar cookies, let your dough chill overnight.
- How to Store: Store your decorated cookies in an airtight container at room temperature with layers of baking paper between them. They will stay fresh and delicious for up to a week!
- Change it up: You can also use different cookie cutter shapes to match any holiday, birthday, or weekend gathering. Make sure to adjust the cooking time depending on the size of the cookies.
Feel free to mix up the extracts! Swap out the vanilla for almond extract or a splash of lemon zest depending on the vibe you’re going for.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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