My Mom’s Sugar Cookie Recipe

You all know I LOVE to bake and love sweets! Today on the blog, I am sharing my Mom’s famous sugar cookie recipe. If you grew up with me or went to school with me, then you probably tasted one of my Mom’s cookies. Every holiday or school event, my Mom always baked and decorated the tastiest and prettiest sugar cookies.

Safe to say Mignonne is a huge fan too! Baking is something we have always loved to do together and a tradition we hope to pass down to my girls one day! We baked these festive Valentine’s cookies the other day and they turned out pretty cute! Below is the recipe :)

Roll Out Cookie Recipe



  • 1-cup butter or margarine (I use Parkay margarine)
  • 1-cup sugar
  • 1 large egg
  • 2 tsp. baking powder
  • 1tsp. vanilla or almond flavoring
  • 3 cups of flour


I have two icing recipes, one is a buttercream and the other is a royal icing. We used Royal icing for these cookies here.

Buttercream Icing:

  • 1 lb. powder sugar sifted (1 box)
  • ¼ cup water
  • ½ cup total (mostly margarine but add some Crisco for consistency)
  • 1 tsp. vanilla or almond flavoring
  • Dash of salt

Royal Icing: Used here

  • 4 cups confectioners’ sugar, sifted
  • 3 tablespoons meringue powder
  • 9-10 tablespoons room temperature water
  • Optional for decorating: gel food coloring


Mix together and roll out on floured surface. Bake cookies on ungreased cookie sheet at 350 for about 7-10 minutes. But watch them. I typically like a softer cookie so I don’t bake them as long. Just to where they are slightly browning on the edges. Let the cool before icing. You can bake ahead of time and freeze if you like.

For the Royal Icing:

In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. If it’s too thin, add a little more sifted confectioners’ sugar.

Icing completely dries in about 2 hours at room temperature. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up.

Hope you enjoy this recipe!



Ellen Cannon Photography