If you've never had a Texas Sugar Cookie, then y'all are in for a real treat - and if you already have, you know what all the fuss is about.
This isn't your average tea-time sugar cookie you can find at local grocery stores. No ma'am. These are thick, chewy, topped with delicious icing, and loaded with that sweet vanilla-butter flavor that practically melts in your mouth. They've been a staple in Lone Star kitchens for generations.
So, what makes it Texas? Well, like most things around here, they're a little bigger, flashier, bolder, AND they've got that Southern charm you just can't fake. Historically, Texas Sugar Cookies popped up in community cookbooks and church potlucks, often flavored with buttermilk, a touch of almond extract or citrus zest. Moms and grandmas across the state baked 'em fresh before school plays, bake sales, and holiday gatherings.
These cookies play nice with everything - from a tall glass of cold milk to your best backyard BBQ spread. Serve them at a baby shower with lemonade, or sandwich them around ice cream for a next-level summer dessert. I even like to crumble them over peach cobbler, because why the heck not?
So tie on your apron, preheat that oven, and let's bake the best sugar cookie recipe in Texas!
At a Glance:
- Make the Sugar Cookie Dough
- In a large bowl, cream together butter and sugar until light and fluffy. An electric mixer works well for this step.
- Add eggs and vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour (this helps the dough hold it's shape when cut.
- Roll & Cut the Cookies
- Preheat the oven to 350°F (175°C).
- Roll out one dough half on a light floured surface to about ¼-inch thickness using a rolling pin or similar tool.
- Use your favorite Texas-themed cookie cutter to cut out cookies. (We recommend the shape of Texas, but stars, flags, or boots work too!)
- Transfer to a baking or cookie sheet that is lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are just barely golden.
- Cool completely on a wire rack before icing.
- Make Royal Icing (or Use Your Favorite Sugar Cookie Icing)
- Whisk together powdered sugar, meringue powder (or egg white), and water until it forms stiff peaks.
- Divide the icing into 3 bowls.
- Use food coloring to dye one bowl red, one blue, and leave one white.
- Please each color into its own piping bag with a small round tip.
- Decorate the Cookies
- Outline each cookie shape with your chosen icing color. Let it dry slightly.
- Flood the inside of the cookie with more icing, using a toothpick to guide it into the corners.
- For a fun Texas flag cookie:
- Use white icing as the base.
- Add a blue square in the top left and red stripes across the bottom.
- Pipe a small white star in the blue square.
- Let decorated cookies dry uncovered at room temp for 6-8 hours or overnight before stacking.
Storing Leftover Texas Sugar Cookies
Room Temperature (Best Option):
- Store fully cooled, undecorated or decorated sugar cookies in an airtight container at room temperature.
- They'll stay fresh for up to 1 week...but let's be honest, they usually disappear way before that.
Layering Tip:
- If decorated with icing, place wax paper or parchment between cookie layers to prevent sticking or smudging.
Freezing (for Next Time)
- You can freeze baked, undecorated cookies in a freezer-safe bag or container for up to 3 months.
- If the cookies are already decorated, you should only store at Room Temperate!
- When ready to use, thaw at room temp, then decorate as usual.
Storing Leftover Icing
Royal Icing (made with meringue powder or egg whites):
- Store in airtight containers with plastic wrap pressed directly onto the surface to prevent crusting.
- Keep in the refrigerator for up to 5 days.
- Rewhip or stir before using again.
Piping Bag Hack:
- If the icing is already in piping bags, wrap the tips in plastic wrap and store the bags in an airtight container in the fridge.
Can you Freeze It?
- Yes! You can freeze royal icing in airtight containers for up to 1 month.
- Thaw in the fridge overnight, then let it come to room temp and give it a good stir or rewhip before using.
Texas Sugar Cookies
These Texas Sugar Cookies are soft, buttery, and full of Southern charm. With crisp edges and a melt-in-your-mouth center, they’re perfect for decorating or enjoying just as they are.
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Servings: 35 Cookies (depending on cookie cutter size!)
Ingredients
- 2 Sticks Butter Room Temperature
- 1 1/4 Cup Granulated Sugar
- 2 Eggs Room Temperature
- 2 Teaspoons Vanilla or Almond Extract
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 3 1/4 Cup All-Purpose Flour
Royal Icing:
- 2 lbs 1 Bag Confectioners Sugar
- 4 Egg Whites pasteurized for food safety, at Room Temperature
- 2 Teaspoons Vanilla or Almond Extract
- 1 Teaspoon Water
- Gel Food Coloring in colors Blue and Red
Instructions
Preparing the dough:
- In a large bowl, cream the butter and sugar together for 3 minutes until the mixture is light and fluffy.
- Add the eggs and vanilla extract, mix until combined, scarping the sides of the bowl down with a spatula as needed.
- Add the flour, baking powder, and salt. Mix just until the flour is incorporated and the dough is soft and workable.
- Lay out a long piece of plastic wrap and form the dough into a ball, placing it inside and wrapping it well on all sides. Please the dough in the refrigerator for several hours (or up to 3 days). Skipping this step means the cookies will not hold their shape!
When you are ready to bake:
- Preheat the oven to 400 degrees. For those whose ovens run hot, set to 375 degrees.
- Let the dough rest on a counter top for about 20-30 minutes to become more workable and less cold.
- Dust the counter top with powdered sugar or flour and roll the dough out to 1/4 inch thickness. It's best to work in batches.
- Cut the dough into shapes and place the cookies an inch apart on parchment lined cookie sheets.
- Bake for 7-8 minutes. It's important to not overbake. The edges will not be brown and the middle will look slightly underdone, but will set up as they cool.
- Rest 2-3 minutes on the pans before moving them to a cookie rack to continue cooling.
Royal Icing Instructions:
- Beat the Egg Whites
- In a clean mixing bowl, add the egg whites. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until they're frothy and slightly thickened - about 1-2 minutes.
- Add Powdered Sugar Gradually
- With the mixer on low speed, begin adding the sifted powdered sugar a little at a time to avoid a powdered sugar cloud. Once incorporated, increase to medium-high speed and beat for 5 to 7 minutes, or until the icing is glossy and forms stiff peaks.
- Adjust the Consistency
- Now it's time to get the icing to the consistency you need! For flooding cookies, thin the icing further so it settles flat in 10-15 seconds. (Add water very sparingly and mix thoroughly after each addition)
- Color and Decorate
- Divide into bowls and mix in gel food coloring (not liquid, to maintain consistency). Use immediately, or cover with plastic wrap touching the surface to prevent crusting.
Pam says
I’m a sugar cookie wh*re…I mean connoisseur and these are fantastic sugar cookies!