Oxmoor House
Prep Time
25 Mins
Bake Time
10 Mins
Other Time
1 Hour
Makes 20 cookies

Cut this dough into a variety of your favorite shapes. The dippable glaze will transform the cookies into works of art almost too pretty to eat.

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt. Gradually add to butter mixture, beating until blended. Divide dough in half. Cover; chill 1 hour.

Step 2

Roll each portion of dough to 1⁄4-inch thickness on a lightly floured surface. Cut with desired cookie cutters. (We used flower and starfish cutters.) Place on lightly greased baking sheets.

Step 3

Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool cookies 1 minute on baking sheets, and remove to wire racks to cool completely.

Step 4

Dip cookies in Glaze and sprinkle, while wet, with sparkling sugar.

Southern Living Best Loved Cookies

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Ratings & Reviews

Best sugar cookie recipe ever!

October 01, 2015
I love this recipe! It does not include baking powder or baking soda( which can give cookies a chemical aftertaste) in the list of ingredients. The recipe is very simple and the cookies are delicious. My grandson and I have baked and decorated cookies twice with this recipe. The cookies are all gone within24 hours of baking them!

Super easy

September 29, 2015
Spur of the moment I wanted to make cookies instead of getting in the car driving to the store etc ... this recipe nailed it!

Dedrarus's Review

January 10, 2014
This is a simple roll out recipe. Very near my grandmothers for taste. I did brush with egg whites before decorating so the decorative sprinkles would stick. I did not use the "glaze". Very important to chill before rolling and do not over work the dough.

eastcoastsouth1's Review

December 25, 2013

Gokulananda's Review

December 15, 2013

DebHancock's Review

December 20, 2011
My granddaughter and I made these three days ago, and they just keep getting better (the few that are left!). As the glaze thickened (as any glaze made this way does), I added a little more warm water. This will definitely be my "go-to" sugar cookie recipe from now on. A word of caution, though: Don't leave the dough in the refrigerator overnight (as we did) ... it gets too firm to roll, then allowing it to reach the proper consistency at room temperature takes quite some time.

suzeee's Review

December 14, 2010
This was the driest dough I have ever worked with. It was impossible to cut shapes. It crumbled to pieces when we tried to move them to the cookie sheet. I will not make these again. I was very disappointed.

dmdale's Review

November 24, 2010
I have never had a SL recipe come out this badly! The dough was a nightmare, very crumbly, and the cookies stuck like crazy to my cookie sheets.

JackieTS's Review

February 12, 2010
This is our favorite sugar cookie recipe around our house--even my 13-year-old son likes it and he says doesn't even like sugar cookies. Over and over again we turn to this--birthdays, Valentine's Day, Halloween, parties, etc....

suzcooks's Review

December 15, 2009
This glaze quickly became almost impossible to work with. Had to be microwaved frequently just to keep it at a workable consistency. Would not recommend it. Definitely could not dip cookies. Had to apply glaze with a pastry brush.