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Homemade Sugar Cookies

  • Prep Time: 20 minutes
  • Cook Time: 6 - 8 minutes
  • Servings: Makes 36 two-inch cookies
  • Course: Dessert

Bake better sugar cookies by lining your baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®. This sugar cookie base recipe is also used to make our Snowflake Sugar Cookies and Melted Snowman Cookies, if you're looking for some festive holiday cookie ideas.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup of unsalted butter
  • Reynolds Kitchens® Parchment Paper with SmartGrid®

For the Icing:

  • 1 pound (4 cups) confectioners’ sugar
  • 1/4 cup water, plus more if needed
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract (optional)
  • Food coloring


Step 1

COMBINE flour, baking powder and salt in large bowl; set aside.

Step 2

BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

Step 3

WRAP dough in Reynolds Kitchens® Parchment Paper with SmartGrid® and place in plastic slider bag; refrigerate until chilled, about 1 hour.

Step 4

PREHEAT oven to 350°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 5

ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough on parchment-lined cookie sheets.

Step 6

BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide Reynolds Kitchens® Parchment Paper with SmartGrid® with cookies onto cooling rack; cool.

Step 7

DECORATE as desired. Store in airtight containers for up to 5 days.


MIX sugar, water, meringue powder and vanilla extract, if desired, in a medium bowl on low speed until just mixed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks.


DIVIDE icing into small bowls and add food coloring, one drop at a time as desired. Cover bowls as you work to prevent drying. Stir in more water, 1 teaspoon at a time, if icing is too thick to spread or pipe. SPREAD or pipe icing onto completely cooled cookies. Set cookies aside until icing hardens.


STORE cookies in tightly covered container up to five days. STORE unused icing in air tight containers and refrigerate for up to one week. Stir in more water, 1 teaspoon at a time, if icing is too thick to spread or pipe.

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