Soft, buttery powdered sugar cookies with a smooth dough that rolls out easily and bakes into tender cookies with clean edges.
Perfect for decorating or enjoying as simple homemade sugar cookies.
These powdered sugar cookies are soft, buttery cookies made with confectioners’ sugar for a smooth dough and tender texture.
Using powdered sugar instead of granulated sugar creates cookies that stay soft and bake with clean, delicate edges.
Why you’ll love this recipe
- Extra soft texture - Powdered sugar creates a tender, melt-in-your-mouth cookie.
- Smooth easy dough - The dough mixes quickly and rolls out without sticking.
- Perfect for decorating - Clean edges make these cookies great for icing or simple decorations.
Ingredients you need
- Butter: Unsalted butter, softened for a smooth cookie dough.
- Powdered sugar: Confectioners’ sugar gives these cookies their soft texture.
- Egg: Use a room temperature egg for a smooth dough.
- Vanilla extract: Adds classic sugar cookie flavor.
- All purpose flour: Regular flour works best for tender cookies.
- Salt: A pinch to balance the sweetness.
- Baking powder optional: For slightly softer cookies.
Tips before you start
- Use softened butter - Soft butter mixes easily with powdered sugar for a smooth dough.
- Use room temperature ingredients - Egg and butter mix better and create an even dough.
- Chill the dough if needed - If the dough feels too soft, chill it briefly before rolling.
- Roll the dough evenly - Roll the dough about ⅛ inch thick for even cookies.
- Don’t overbake - Bake just until the edges are set so the cookies stay soft.
How to make powdered sugar cookies
This recipe is similar to my classic cut out sugar cookies, but made with powdered sugar instead of granulated sugar for a softer texture and smoother dough.
In a large bowl, beat the softened butter and powdered sugar until smooth and creamy.
Mix in the egg and vanilla extract until the mixture is fully combined.
Add the flour, salt, and baking powder and mix on low speed until a soft dough forms.
Gather the dough with your hands and shape it into a smooth ball.
Wrap the dough and chill it in the refrigerator for about 30 minutes.
Roll the dough between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
Cut the dough with cookie cutters and place the shapes on a lined baking sheet.
Freeze the cookie shapes for 10–15 minutes to help them keep their shape.
Bake in a preheated oven at 340°F / 170°C for 8–10 minutes until the edges are just set.
Let the cookies cool on the baking sheet, then transfer them to a wire rack.
How to decorate powdered sugar cookies
- Royal icing - Perfect for clean lines and detailed decorated cookies.
- Powdered sugar glaze - A quick icing that dries with a smooth, shiny finish.
- Buttercream frosting - Pipe small swirls or borders for soft bakery-style cookies.
- Sprinkles and sugar pearls - Add them before the icing sets for a fun, colorful finish.
You can decorate them with my easy powdered sugar icing for a quick glaze, or this vanilla buttercream frosting.
Storage
Store baked powdered sugar cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
Recipe variations
- Almond powdered sugar cookies - Replace vanilla with almond extract for a classic bakery flavor.
- Lemon powdered sugar cookies - Add fresh lemon zest for a bright citrus flavor.
- Spiced sugar cookies - Add a pinch of cinnamon or nutmeg for a warm flavor.
- Holiday cookies - Use themed cookie cutters for Christmas, Valentine’s Day, or birthdays.
If you love chocolate cookies, try my chocolate cut out cookies, a rich chocolate version perfect for decorating.
Recipe Questions
Why use powdered sugar in cookies
Powdered sugar blends easily with butter and creates a smoother cookie dough and softer texture.
Do powdered sugar cookies spread
These cookies usually keep their shape well, especially if the dough is chilled before baking.
Can I freeze powdered sugar cookie dough
Yes, wrap the dough tightly and freeze it for up to 2 months.
How thick should I roll the dough
About ⅛ inch (3 mm) thick for evenly baked cookies with clean edges.
More Sugar Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Powdered Sugar Cookies
- Total Time: 0 hours
- Yield: 25 cookies
Description
These powdered sugar cookies are soft, buttery cookies made with confectioners’ sugar for a smooth dough that rolls out easily and keeps clean edges when baked. Perfect for cookie cutters and decorating, these tender cookies are great with royal icing, glaze, or simple powdered sugar icing.
Ingredients
- 100 g (½ cup) unsalted butter - softened
- 80 g (⅔ cup) powdered sugar - confectioners’ sugar
- 1 large egg: room temperature
- ½ teaspoon vanilla extract
- 200 g (1½ cups) all purpose flour
- 1 pinch salt
- ½ teaspoon baking powder - optional for softer cookies
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and powdered sugar on medium speed for 1 to 2 minutes until smooth and creamy.
- Add the egg and vanilla extract and mix again until the mixture looks smooth and fully combined.
- Add the flour, salt and baking powder if using and mix on low speed just until a soft dough forms.
- Gather the dough with your hands, shape it into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough on a lightly floured surface or between two sheets of parchment paper to about ⅛ inch (3 mm) thick.
- Place the rolled dough in the freezer for about 10 minutes to firm it before cutting shapes.
- Cut the dough with cookie cutters and transfer the shapes to a baking sheet lined with parchment paper or silicone mats, spacing them about 2 inches apart.
- Freeze the cut cookies again for 15 to 30 minutes so they keep their sharp shape during baking.
- Preheat the oven to 340°F (170°C) and bake for 8 to 10 minutes until the edges start to turn lightly golden.
- Let the cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely before decorating.
Notes
Storage: Store powdered sugar cookies in an airtight container at room temperature for up to 4 days.
Tips:
- Use softened butter for a smooth cookie dough
- Chill the dough before rolling to prevent spreading
- Roll the dough evenly about ⅛ inch thick for uniform cookies
- Freeze the cut cookies before baking to keep sharp edges
- Bake just until the edges are set to keep cookies soft
- Prep Time: 5 minutes
- Chill time: 15-30 minutes
- Cook Time: 10 minutes
- Category: baking
- Cuisine: American
Leave a Reply