Best Sugar Cookies With Powdered Sugar

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I’ve baked countless batches of cookies, but these sugar cookies made with powdered sugar hold a special place in my kitchen—and my heart. They have this incredible melt-in-your-mouth texture that sets them apart from traditional sugar cookies. The powdered sugar gives them a fine, almost delicate crumb, while still being sturdy enough to hold their shape. I especially love making these during the holiday season, but honestly, they’re a year-round favorite.

What truly makes these cookies shine is their simplicity. The dough comes together quickly, the ingredients are pantry staples, and decorating them is both easy and fun. Whether I roll them in festive sprinkles or keep them plain and classic, they always disappear faster than I can bake them. If you’re on the hunt for a no-fuss cookie that brings joy with every bite, this recipe might just be your new go-to.

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Why You’ll Love This Sugar Cookies With Powdered Sugar Recipe

These cookies are buttery, soft, and perfectly sweet. The use of powdered sugar instead of granulated sugar gives them a delicate, tender texture that’s almost creamy. They don’t spread too much, so they stay thick and chewy in the middle with slightly crisp edges. Plus, they’re easy to customize with sprinkles, colored sugar, or even a drizzle of glaze.

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What Kind of Sugar Should I Use for Sugar Cookies With Powdered Sugar?

Powdered sugar is the key to getting that unique melt-in-your-mouth texture. It blends seamlessly into the dough and provides a smoother consistency than granulated sugar. Make sure to use unsifted powdered sugar for a bit more body in the dough, unless you’re after a super smooth and soft result. You can also dust the tops of the baked cookies with extra powdered sugar for a festive finish.

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Options for Substitutions

If you’re out of powdered sugar, you can pulse granulated sugar in a food processor until fine—though the texture won’t be quite the same. For a dairy-free version, substitute the butter with plant-based alternatives. Want a fun twist? Add a teaspoon of almond extract or swap the vanilla for citrus zest to brighten up the flavor. And if you’re gluten-free, this dough works well with a 1:1 gluten-free flour blend.

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Ingredients for This Sugar Cookies With Powdered Sugar Recipe

• Unsalted Butter: This gives the cookies their rich, buttery base. Make sure it’s softened for easy creaming.
• Powdered Sugar: The star of this recipe, it makes the cookies extra soft and gives that delicate, smooth crumb.
• Egg: Helps bind the dough and adds a bit of structure and moisture.
• Vanilla Extract: Adds depth and warmth to the flavor. You can also experiment with almond extract for variation.
• All-Purpose Flour: The main structure of the cookie. Spoon and level it to avoid dense cookies.
• Baking Soda: Reacts with the acid in the sugar to help the cookies rise slightly.
• Cream of Tartar: A classic ingredient in sugar cookies that prevents crystallization and keeps them soft.
• Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
• Sprinkles (optional): For festive flair and extra texture.

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Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter with the powdered sugar until the mixture is light, fluffy, and pale in color. This will take about 2-3 minutes using a hand mixer or stand mixer on medium speed. Proper creaming is essential for the cookies’ texture.

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Step 2: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until fully incorporated. The mixture should be smooth and creamy. This step ensures your wet ingredients are fully emulsified, helping the cookies hold together better.

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Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This helps distribute the leavening agents evenly throughout the dough. Gradually add the dry ingredients to the wet mixture, beating just until combined. Avoid over-mixing.

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Step 4: Add Sprinkles (Optional)

If you’re using sprinkles, fold them into the dough gently with a spatula. This prevents the color from bleeding and keeps the texture intact.

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Step 5: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling solidifies the fat, which helps prevent spreading during baking and enhances the flavor.

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Step 6: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure even browning.

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Step 7: Shape and Roll the Dough

Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Optionally, roll them in extra powdered sugar or granulated sugar for added sweetness and sparkle.

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Step 8: Bake the Cookies

Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are just starting to turn golden. The centers should remain pale and soft.

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Step 9: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This lets them set up without overbaking. Enjoy them warm or store them once fully cooled.

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How Long to Prepare the Sugar Cookies With Powdered Sugar Recipe

Making these sugar cookies from scratch is a relatively quick process with most of the time spent chilling the dough.

Preparation Time: It takes about 15 minutes to mix the ingredients and form the dough. Chilling the dough for 30 minutes is essential to ensure the cookies don’t spread too much while baking.

Baking Time: Each batch takes about 9 to 11 minutes in the oven, and you’ll want to allow at least 5 more minutes of cooling on the baking sheet before transferring to a wire rack. In total, you’re looking at about 60 minutes from start to finish.

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Tips for Perfect Sugar Cookies With Powdered Sugar

• Use room-temperature butter for the creamiest dough and best texture.
• Don’t skip chilling the dough—it prevents spreading and intensifies flavor.
• Measure flour correctly by spooning it into the cup and leveling it off.
• Avoid overbaking. These cookies should remain soft in the center with lightly golden edges.
• Add sprinkles just before baking to prevent colors from bleeding into the dough.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: This leads to flat, greasy cookies.
• Overmixing the dough: Can make the cookies tough instead of tender.
• Using melted butter: Will ruin the dough texture and cause spreading.
• Not spacing cookies: Crowding the baking sheet can cause them to merge.
• Baking too long: Once the edges start to color, they’re ready—don’t wait for the tops to brown.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep them layered with parchment to prevent sticking.

Freezer: The dough can be frozen for up to 2 months. Scoop into balls and freeze on a tray before transferring to a freezer bag. Baked cookies can also be frozen for about 2 months; thaw at room temperature before serving.

Reheating: For a fresh-out-of-the-oven feel, warm cookies in the microwave for 8-10 seconds.

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Frequently Asked Questions

How do I know when the cookies are done baking?

They’re ready when the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.

Can I make the dough ahead of time?

Yes! You can chill it for up to 48 hours or freeze it for longer storage.

Do I need to sift the powdered sugar?

Not necessary for this recipe. In fact, using unsifted powdered sugar adds a bit of texture to the dough.

Can I double this recipe?

Absolutely. Just make sure to chill the dough between batches to maintain the right consistency.

What if I don’t have cream of tartar?

You can substitute it with 1/2 teaspoon of lemon juice or white vinegar for every 1/4 teaspoon of cream of tartar.

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