Sugar Cookies Using Powdered Sugar: Soft, Tender Cookies

These sugar cookies use powdered sugar, butter, flour, egg, and vanilla to make tender, lightly crisp-edged cookies with a smooth, delicate crumb. The dough is easy to roll and cut into shapes, and a short chill helps the cookies hold their edges as they bake.

Ingredients

1 cup (227 g) unsalted butter, softened but still cool
1 1/2 cups (180 g) powdered sugar, also called confectioners’ sugar
1 large egg (about 50 g without the shell), at room temperature
2 teaspoons (10 ml) vanilla extract
2 1/2 cups (313 g) all-purpose flour, spooned into the measuring cup and leveled
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3 g) fine salt
1 to 2 tablespoons (8–16 g) all-purpose flour, for dusting the work surface as needed

Instructions

Prepare the oven and pans. Set a rack in the center of the oven and heat it to 350°F (177°C). Line two baking sheets with parchment paper. Measure the flour by spooning it into the cup and leveling the top; packing flour into the cup can add too much and make the cookies dry.
Cream the butter and sugar. Put the softened butter in a large bowl. Using a hand mixer on medium speed or a stand mixer with the paddle attachment, beat for about 1 minute until smooth. Add the powdered sugar and beat on low until it is mostly incorporated, then on medium for another 1 to 2 minutes. Scrape down the bowl so no dense layer of butter remains at the bottom.
Add the egg and vanilla. Beat in the egg and vanilla until the mixture looks smooth, about 30 seconds. If it looks slightly curdled, continue mixing briefly; it should come together when the dry ingredients are added. Avoid beating for several extra minutes, which can incorporate excess air and cause uneven spreading.
Mix the dry ingredients into the dough. In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the butter mixture in two additions, mixing on low just until the last dry streaks disappear. The dough should be soft but not sticky. If it clings heavily to your fingers, mix in flour 1 tablespoon (8 g) at a time, stopping as soon as it is manageable.
Chill the dough. Divide the dough in half and pat each portion into a flat disk. Wrap the disks or cover them well, then refrigerate for 30 minutes. This short rest firms the butter, makes rolling easier, and helps cut shapes keep their outlines. If the dough becomes very firm in the refrigerator, let it sit at room temperature for 5 to 10 minutes before rolling.
Roll and cut the cookies. Lightly flour a clean work surface and rolling pin. Roll one disk to about 1/4 inch (6 mm) thick, turning it occasionally and adding only a small dusting of flour if it sticks. Cut shapes close together to reduce scraps, then lift them with a thin spatula and place them about 1 inch (2.5 cm) apart on a prepared sheet. Gather the scraps gently, reroll once, and cut more cookies. Repeat with the second disk.
Bake the first sheet. Bake one sheet at a time for 9 to 11 minutes, until the edges look set and the bottoms are just beginning to turn pale golden; the tops should stay fairly light. Baking time varies with cookie size and oven accuracy, so begin checking at 9 minutes. Because this recipe contains egg, USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C); check a representative cookie near the center with an instant-read thermometer. Avoid overbaking, which makes these tender cookies dry.
Bake the second sheet and cool. Bake the remaining cookies for 9 to 11 minutes, keeping any cut dough cool while it waits. Let each sheet stand for 5 minutes so the cookies can firm up, then move them to a wire rack. Allow about 20 minutes for them to cool before decorating or packing. The recipe makes about 24 medium cookies, depending on the size and shape of the cutters.

Tips

Use the right butter texture. Butter should give slightly when pressed but should not look shiny or melted. If it is too warm, the dough can feel greasy and the cookies may spread; chill the dough a little longer rather than adding a large amount of flour.
Measure flour carefully. Too much flour is a common reason cutout cookies turn hard or crumbly. A scale is most reliable; otherwise, fluff the flour, spoon it into the measuring cup, and level it with a straight edge.
Keep rerolled dough gentle. Press scraps together instead of kneading them. Repeated rolling develops the flour’s gluten and can make later batches tougher. If scraps become warm and sticky, chill them for 10 minutes before rolling again.
Adjust for salted butter if needed. If salted butter is what you have, use it and reduce the added fine salt to 1/4 teaspoon (about 1.5 g). For a dairy-free version, a firm baking stick made for baking can replace the butter, but softness and spreading can vary by product; chill the dough thoroughly and bake one test cookie first.

Serving Suggestions

Serve these cookies plain with coffee, tea, milk, or hot chocolate. Their gentle vanilla flavor also works well on a dessert tray alongside brownies, fruit, or richer chocolate cookies, where they add a simple, buttery option. For a casual snack, leave them undecorated so the lightly golden edges and tender centers remain the focus.

For a more finished look, dust fully cooled cookies with a little powdered sugar or decorate them with a thin layer of icing. If using icing, make sure the cookies are completely cool first; warmth can make the icing melt, slide, or turn patchy. For a party or cookie exchange, choose cutters of similar size so the cookies bake at roughly the same rate, and arrange decorated cookies in a single layer until the icing has set.

Variations

Lemon sugar cookies: Add 1 teaspoon finely grated lemon zest to the butter and powdered sugar, and replace 1/2 teaspoon of the vanilla with lemon juice. The zest gives a clear citrus aroma without adding much moisture; a little lemon juice makes the flavor brighter but should not be increased enough to loosen the dough.

Almond-vanilla cookies: Replace 1/2 teaspoon of the vanilla with 1/2 teaspoon almond extract. Almond extract is concentrated, so keep the amount modest. This variation pairs especially well with pale icing or a sprinkle of sliced almonds added before baking.

Chocolate cookies: Replace 1/4 cup (31 g) of the flour with 1/4 cup (21 g) unsweetened cocoa powder. Whisk the cocoa thoroughly with the remaining dry ingredients, and expect a slightly deeper, less sweet chocolate flavor. If the dough feels dry after mixing, add 1 teaspoon of milk at a time, using no more than 1 tablespoon (15 ml).

Simple sparkling tops: Before baking, brush the cut shapes very lightly with milk and sprinkle with coarse sugar. The coating adds a little crunch and shine without changing the dough. Avoid heavy brushing, which can make the surface uneven or cause sugar to clump.

Storage and Reheating

Let the cookies cool completely before packing them so trapped steam does not soften their edges. Store plain cookies in an airtight container at room temperature for up to 5 days. If stacking them, place parchment between layers to protect the surfaces. Decorated cookies should be fully set before stacking; delicate icing may still mark if pressed together.

To freeze baked cookies, arrange them in a freezer-safe container with parchment between layers and freeze for up to 2 months for best texture. Thaw them, uncovered, at room temperature for about 30 to 60 minutes. The unbaked dough can also be wrapped tightly and frozen for up to 2 months; thaw it overnight in the refrigerator, then roll and cut as directed. Refrigerate perishable icing or toppings according to their ingredients, and do not leave those decorated cookies at room temperature longer than their topping allows.

These cookies are best served at room temperature, so reheating is not necessary. If you prefer one slightly warm, heat it briefly in a 300°F (149°C) oven for about 2 minutes, then let it cool enough to handle. Avoid microwaving for more than a few seconds, since it can make the butter soften unevenly and turn the cookie chewy.

Frequently Asked Questions

Can I use powdered sugar instead of granulated sugar in sugar cookies?
Yes. This recipe is designed for powdered sugar, which has a finer texture than granulated sugar and often contains a small amount of starch to prevent clumping. It gives the cookies a tender, fine crumb. Do not swap the sugars cup for cup in another recipe without adjusting it, because their weight and effect on dough can differ.

Do I have to chill the dough?
For the most reliable cutout shapes, yes. The 30-minute chill firms the butter and makes soft dough easier to roll and transfer. If you skip chilling, the dough may stick more and the cookies may spread, blurring the edges. If the dough is still sticky after chilling, work with one portion at a time and keep the other portion cold.

Why did my cookies spread or lose their shape?
Common causes include butter that was too warm, dough that was not chilled, too little flour, or a hot baking sheet. Start each batch on a cool, lined sheet, measure the flour accurately, and chill cut shapes for 10 minutes if your kitchen is warm. Also check that the oven is fully preheated; an oven thermometer can help identify a temperature that runs low.

Can I make the dough ahead?
Yes. Keep the wrapped dough disks in the refrigerator for up to 2 days. Let them soften just enough to roll without cracking, usually 5 to 10 minutes at room temperature. For a longer make-ahead option, freeze the wrapped disks for up to 2 months and thaw them in the refrigerator overnight before rolling.

Can I make these without a mixer?
Yes, though mixing takes more effort. Use a sturdy wooden spoon to work the softened butter until smooth, then stir in the powdered sugar until creamy. Add the egg and vanilla, then fold in the dry ingredients until no flour remains. Do not melt the butter to make mixing easier; melted butter changes the dough’s texture and makes it more likely to spread.

How do I know when the cookies are done?
Look for set edges and bottoms that are just turning pale gold; the centers may still look light. They continue to firm as they cool on the sheet. Cookie thickness and cutter size affect timing, so use the visual cues along with the recipe’s 9-to-11-minute range. For the egg-dish safety guidance, check a representative center cookie as directed in the baking step.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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