These powdered sugar cookies are easy to make, completely delicious, and perfect for decorating for the holidays! Cut them out using your favorite cookie cutters and you’ll have some festive cookies in no time! Whether you want some fun cookies to make with the kids or just some delectable cut-out cookies to enjoy any time of year, this recipe is for you!
4 hrs 10 mins
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Whether you need to make a big batch of easy cookies for your holiday cookie exchange or you’re just craving fudgy, cake-like chocolate cookies, let us present you with the best chocolate crinkle cookie recipe you’ve ever had.
This is a foolproof recipe for the dreamiest chocolate crinkle cookies that will look as beautiful as they are delicious.
Dotdash Meredith Food Studios
Say you just whipped up a loaf cake and slid the pan into the oven. Halfway through baking, you suddenly realize: You don’t have any powdered sugar for the glaze. Now, what if, in this scenario, you don’t feel an ounce of stress? Why? Because you know how to make powdered sugar—and that all it takes is a few pantry staples.
Homemade powdered sugar can be the saving grace of lazy Saturday cinnamon rolls and spontaneous baking projects alike (because no loaf cake should ever go without glaze). Luckily, it’s easy enough to make on a whim. But before we get to that, let’s cover a few of the basics.
Confectioners’ sugar is used to refer to any of a variety of refined sugars that have been finely ground into a powdery form. It’s simply another name for powdered sugar (in the U.S.) and icing sugar (in the U.K. and Canada). You might even hear it called “10X sugar,” indicating how much finer the consistency is than table sugar (also called granulated sugar). The texture makes it ideally suited for icing, frosting, candy, and fudge. It can also create melt-in-your-mouth cookies or be used as a decorative dusting over desserts, baked items, and fruit.
Fast Facts
- Other Names: Powdered sugar, icing sugar, 10X sugar
- Common Uses: Frosting, icing, dusting, dense baked goods
- Melting Point: 160 to 186 degrees Fahrenheit
- Shelf Life: Best within two years
- Storage: Airtight container in a dry, cool place
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EASY, no-fail sugar cookies with powdered sugar are perfect for cookie decorating.
The perfect cut-out sugar cookie for cookie decorating! These sugar cookies with powdered sugar instead of granulated are buttery, delicious, and keep their shape in the oven.
More cut-out cookies
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I’ve been a cookie decorator for over twenty years, and these sugar cookies with powdered sugar are my go-to recipe every time!
I adapted the original recipe for cut-out sugar cookies from my vintage Betty Crocker Cooky Book for my other site, TheDecoratedCookie.com. It’s made without baking soda or baking powder (so they keep their shape beautifully and never spread.)
And instead of granulated sugar, it calls for powdered sugar, also called confectioner’s sugar or icing sugar.
When I add almond extract along with the vanilla extract, everyone goes nuts for this recipe.
The result is a thick, buttery, almost-shortbread-like cookie that is a perfect canvas for decorating cookies with royal icing or sugar cookie icing.
The recipe is rollable, freezable, shippable.
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Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!
I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.
If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a few lemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor.
You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!
Ingredients
This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.
- Powdered Sugar: This is a must! It’s the base of this glaze and because the sugar is so fine, it will melt and blend together to make a silky and shiny glaze.
- Whole Milk: Whole milk makes this glaze so tasty, and helps everything come together smoothly.
- Clear Vanilla Extract or Almond Extract: If you use a dark colored extract, it will make the glaze off-white. If you want it to be beautifully white, you will need to get a clear extract. If you can’t find it at your local grocery store, you can find it on Amazon!
How to Make Powdered Sugar Glaze
Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.
- Add Ingredients: In a medium-sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
- Whisk: Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
How to Make Glaze Without Powdered Sugar
Usually, powdered sugar has corn or potato starch in it to keep it from getting clumpy and sticking together. Some people with allergies may not be able to eat powdered sugar. This tip is for you! You can still make a delicious glaze with a substitute.
- Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.
- Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.
Storing Leftover Glaze
You can store your leftover powdered sugar glaze for days to come using these simple tips!
On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.
- In a medium sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
- Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Alyssa Rivers
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Moist, cakey, and covered in powdered sugar. These Powdered Sugar Baked Donuts are the perfect indulgent treat on a weekend morning.
If you like making baked donuts, try my Baked Vanilla Donuts, Carrot Cake Baked Donuts, or my Double Chocolate Baked Donuts.
Why You’ll Love This Recipe
This simple sweet and buttery cake donuts are topped with powdered sugar. Sometimes all you need is a very simple and very classic recipe to make you smile. These Powdered Sugar Baked Donuts do just that! With very few ingredients, these donuts really allow the butter, sugar, and flour to shine!
These are the type of baked donut that you wan to enjoy with a beverage. Serve them up with a tall glass of milk, a warm cup of coffee, or a cozy cup of tea or hot chocolate. These donuts will be messy, but totally worth it!
In school growing up, most kids brought donuts in for their birthday, not cake or cupcakes. Did anyone else notice this growing up, or was it just me and my school? School was where I ate the majority of the donuts in my childhood, not at home because donuts were something we didn’t have often at home.
On special occasions my dad and I would walk to Java with our dog on a weekend morning, and we’d come home with donuts. But I only ever remember one kind of donut coming from Java and those were old fashioned chocolate glazed donuts, which will forever be my favorite! I even modeled my Chocolate Donut Pound Cake after them.
But when I was at school and there was a birthday, donuts made an appearance time after time. And no one ever bright Java and their amazing donuts, instead we had standard classics like glazed or powdered sugar. So these Powdered Sugar Baked Donuts remind me of grade school birthdays. Except these are made using organic ingredients and baked to perfection in my USA Pan Donut Pans.
Ingredients for Powdered Sugar Baked Donuts
Organic Valley Salted Butter
Costco Kirkland Organic Cane Sugar
Organic Valley Large Eggs
Homemade Organic Cake Flour
Organic Valley Grassmilk
Frontier Co-Op Fine Sea Salt
Frontier Co-Op Baking Powder
Frontier Co-Op Organic Nutmeg
Florida Crystals Organic Powdered Sugar
Tools Needed
Stand Mixer or bowl with a wooden spoon
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
These simple Powdered Sugar Baked Donuts are perfect for a leisurely morning!
- 1/2 cup (113 grams) organic salted butter, softened
- 340 grams (1 1/2 cups) organic cane sugar
- 1 teaspoon organic vanilla extract
- 3 organic large eggs
- 1/2 cup organic milk
- 248 grams (1 3/4 cups) organic cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon organic nutmeg
- organic powdered sugar, for topping
Directions
- Preheat the oven to 400°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, cake flour, baking powder, sea salt, and nutmeg in that order. Mix on low until combined into a smooth batter.
- Spray the donut pans with canola oil cooking spray. Pipe the batter into into the pans, or if you don’t want to pipe, you can also just spoon it into the pans too!
- Bake for 13 to 18 minutes, or until golden brown on the tops and a wooden pick inserted in the center comes out clean. Allow to cool completely in the pans.
- Remove from the pan and sift powdered sugar on top
- Store in an airtight container for up to 3 days.
Notes
As messy as it is, I don’t know many people who don’t love powdered sugar, and these 10 powdered sugar recipes are some of the best of the best.
These are the sweet treats that taste so good, no one cares if they walk away from the table with white dust covering their hands, face, and clothes.
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From Amish sugar cookies to Mexican wedding cookies, there are many exceptional recipes on here to get you excited.
First, though, let’s start with a bit of a refresher on how to make powdered sugar at home.
Knowing how to make your own can be beneficial if you run out at a crucial moment and need to make some quickly instead of stopping everything and running to the store.
Making powdered sugar is the easiest thing in the world. All you’ll need is some cornstarch and granulated sugar.
Put them both in a high-speed blender and blend until it gets fluffy!
You can store it in an air-tight container, and it will pretty much last forever.
If it starts getting lumpy, just sift it before you use it. It’s still good.
Amish Sugar Cookies
Amish sugar cookies take 20 minutes to make and require fewer than ten very common ingredients.
Seriously, the most “unique” ingredient on the list is cream of tartar, and you can find it for a few bucks on the spice aisle at Walmart.
These cookies are so yummy. They have crispy edges and soft, chewy centers. The sugar on top gives them a delightful sparkle, as well.
You can even use colored sugar to tailor these to Christmas, Halloween, or other holiday parties. They’re so simple but so versatile.
Shortbread Cookies
If you have some butter, powdered sugar, salt, flour, and vanilla extract at your house, you can make four dozen of these fantastic shortbread cookies in under an hour.
They’re crunchy and full of buttery goodness, and they’ll practically melt in your mouth with every bite. They also make perfect holiday cookies.
Make a few dozen, pack them in a pretty tin, and give friends and relatives a gift they can’t – and won’t want to – refuse.
Mexican Wedding Cookies
I love these lovely Mexican wedding cookies because they’re so pretty and fun.
Of course, you’ll probably look a little less pretty after eating them and spilling powdered sugar all over your face, hands, and clothes, but that won’t make the cookies any less appetizing!
Furthermore, they taste phenomenal.
They have a slightly nutty flavor, thanks to the almonds, but the powdered sugar and vanilla extract also give them an incredible sweetness.
They have a nice, crunchy texture and leave you with that cool, refreshing feeling in your mouth after eating them.
Lemon Drop Cookies
Lemon drop cookies have the same soft, melt-in-your-mouth consistency as sugar cookies.
However, they’re covered in a tart, zesty icing made from lemon zest, lemon juice, and powdered sugar.
The icing gives them a unique flavor that’s not quite sour but not entirely sweet either.
If you’re already a fan of lemon desserts, then you know precisely the flavor I mean.
The icing hardens a bit, too, and gives the chewy cookies a bit of crunch, which is a nice contrast.
Whether you want to use it on bread, donuts, strudel, cakes, or something else entirely, homemade powdered sugar glaze is the stuff.
It’s one of those things that you don’t eat by itself, and you don’t need it all that often, but everyone should know how to make it, anyway.
Luckily, it’s super easy and takes only 10 minutes to whip up. Plus, you’ll only need three ingredients – flavored extract, powdered sugar, and heavy cream.
Also, when I said it’s one of those things “you don’t eat by itself,” that doesn’t mean you can’t.
As I’ve said before, there’s no judgment here. It’s incredibly delicious, so if you want to eat it with a spoon, eat it with a spoon and enjoy it!
Puppy Chow
Between this sweet treat’s two names – puppy chow and muddy buddies – you may be thinking about giving it a pass.
It doesn’t sound very appealing, at least not for humans.
Actually, though, it’s pretty good, and it’s a massive hit with the kiddos. (Who am I kidding? It’s a massive hit with everyone.)
It’s really easy to make, too, taking less than 10 minutes most of the time.
Just dip some Chex Mix in melted peanut butter and chocolate, then let them dry.
After they’re dry, drop them into a bag of powdered sugar and shake them until they’re all good and dusted.
It’s a fast, simple, and delicious recipe.
Almond Crescent Cookies
When I was little, my grandmother used to make these cookies all the time. We used to call them “moon cookies.”
The name stuck, at least for me. They take a little work to make, mostly in shaping the dough, but they’re wonderful cookies that everyone loves.
They’re sweet and nutty, with just a hint of cinnamon. It doesn’t get much better than that.
Eskimo Cookies
If you’ve heard me say it once, you’ve heard me say it a thousand times: I adore no-bake recipes!
Don’t get me wrong; I love cooking, but sometimes it’s nice to just pull something simple together without having to heat up the kitchen or do any super hard work.
All you’ll do to make these cookies is measure, mix, shape, and refrigerate.
Plus, between the sugar, cocoa powder, vanilla extract, and oats, they have such a sweet, one-of-a-kind taste.
They’re a bit messy, but their yumminess makes up for that.
Sugar Cookie Bars
Imagine sugar cookies; only they’re nearly doubled in thickness. Now imagine them topped with rich vanilla frosting and sprinkles.
Sounds like a sugar rush waiting to happen, right?
They are, but they’re also spectacularly good, so what’s a little sugar high in exchange for total taste bud bliss?
These are also great for parties because you can buy colored sprinkles to match the current season or holiday.
10 Best Ways to Use Powdered Sugar
These powdered sugar recipes make irresistible sweet treats! Learn how to make cookies, bars, and a glaze, and also your own, homemade powdered sugar!
- How to Make Powdered Sugar
- Amish Sugar Cookies
- Mexican Wedding Cookies
- Lemon Drop Cookies
- Powdered Sugar Glaze
- Almond Crescent Cookies
- Sugar Cookie Bars
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a powdered sugar treat in 30 minutes or less!
Funfetti Pound Cake image
Credit: Caitlin Bensel; Prop Styling: Elise Christiansen; Food Styling: Pam Lolley
Made from pulverized white sugar, powdered sugar is frequently used for dusting sweet treats and making frostings and glazes. Powdered sugar also lends baked goods, such as cakes and cookies, a light and fluffy texture. From Red Velvet Cinnamon Rolls and Italian Easter Bread to Apple Coffee Cake and Cream Cheese Sugar Cookies, these decadent desserts and sweet breads are all amazingly tasty ways to put that powdered sugar hiding in your pantry to good use.
Red Velvet Cinnamon Rolls
mr – Red Velvet Cinnamon Buns
Credit: Greg Dupree; Food Styling: Jennifer Wendorf, Melissa Gray; Prop Styling: Christina Daley
Warm, tender, moist and absolutely decadent, these Red Velvet Cinnamon Rolls are practically begging to be made on Christmas morning. This recipe has the best of both worlds: The warm spicy cinnamon and gooey filling of cinnamon buns, with the indulgent chocolatiness of red velvet cake. We recommend being as delicate as possible with the dough to preserve the shape—instead of using a knife, cut the log with dental floss to get clean lines.
Cookie Butter Buckeyes
mr – Cookie Butter Buckeyes
It doesn’t get much sweeter than cookie butter topped with white chocolate—and that’s what we adore about these buckeyes. Best of all, the easy balls come together quickly in one bowl: Just beat all the ingredients, scoop, and dip in chocolate. You can get as creative as you want with the drizzle, too, so this would be a perfect baking activity to do with the kids.
Cream Cheese Sugar Cookies
mr – Cream Cheese Sugar Cookies
You know those super soft, super sweet (but not sickeningly so) iced sugar cookies you buy at the grocery store? The ones in the plastic containers? These cookies are like those—but way better. You may be tempted to send the cookies straight to the oven, but you really shouldn’t skip chilling the dough. Not only does refrigeration help making scooping easier, it also helps the cookies maintain their shape while they bake. Pro tip: Once the cookies are done, make sure you give them plenty of time to cool before frosting. This is a delicate frosting, so it will slide right off the cookies if you try to frost them while they’re still warm.
Chocolate Depression Cake
Chocolate Depression Cake image
Credit: Meredith Food Studios
This humble, yet delicious, style of dairy-free chocolate cake originated during the Depression era, when ingredients like eggs, milk, and butter had to be rationed carefully. That said, there is nothing depressing about this one-bowl chocolate cake. Beyond being incredibly simple to mix up, our Chocolate Depression Cake boasts a decadent cocoa flavor and outstanding moisture.
No-Bake Margarita Cheesecake Bars
mr-Carrot Cake Brownies image
Credit: Darcy Lenz
Inspired by the classic springtime confection, these Carrot Cake “Brownies” are the perfect treat to whip up for Easter. And, unlike a traditional multi-layered carrot cake, this recipe doesn’t require multiple bowls and mixing machinery; in fact, the batter comes together fairly effortlessly in a single saucepan. Beyond being approachable for bakers of any skill level, these blondies (i.e. brownies without chocolate) are infinitely adaptable.
Funfetti Pound Cake
The “funfetti” treatment is such an easy way to give classic pound cake a festive upgrade. This colorful, sprinkle-laden bundt cake is perfect for celebrations of any sort—from birthday parties to graduations. Use whatever color blend of sprinkles you like for the occasion at hand. Be sure to beat your butter and sugar until it’s light and fluffy; this is what gives a classic pound cake its lift without the use of a leavening agent like baking powder or soda.
Italian Easter Bread
mr – Italian Easter Bread Image
Credit: Caitlin Bensel; Prop Styling: Kay Clark; Food Styling: Rishon Hanners
Our Italian Easter Bread is the perfect centerpiece for your Easter brunch. The bread is sweet, almost like challah or a sweet roll dough without cinnamon, while the orange glaze adds some bright flavor. Meanwhile, the dyed eggs add pops of color and will impress both kids and adults. The key here is dyeing the eggs raw and letting them cook while in the oven—for a softer egg, crack them soon after baking. You could also make the bread without the eggs, and bake it into a simple braid. It’d also make some killer French toast. This bread works great for breakfast, but we also like it served with charcuterie, especially with the eggs.
Apple Coffee Cake
mr – Apple Coffee Cake Image
Credit: Alison Miksch; Food Styling: Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland
Looking for the perfect breakfast treat? This Apple Coffee Cake is warm, fluffy, and practically begging to be accompanied by a glass of milk, tea, or coffee. There’s a nice buttery, crunchy topping, and the glaze is gooey without making a mess. All together, you’ve got the taste of apple cobbler, but the fluffy texture of cake. If you don’t have Granny Smith apples, feel free to use a different type, or even a mixture of two types (Just not Red Delicious, because those don’t bake well).
Air-Fryer Fried Oreos
Air-Fryer Fried Oreos image
Credit: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Julia Levy and Jasmine Smith
Not only does the air fryer make this fairground favorite a bit healthier, but fried Oreos have also never been easier to make at home, thanks to an air fryer. And requiring only 4 ingredients, these air-fried Oreos are the perfect treat for anything from weekend sleepovers to an extra-special weeknight dessert. We opted to give our Air-Fryer Fried Oreos an especially indulgent edge by adding in a layer of peanut butter; however, feel free to swap the peanut butter out for something else (dulce de leche or Nutella would be delicious!) or leave it out altogether. When wrapping the Oreos in crescent dough, make sure the dough is fully encasing the cookie—otherwise, you’ll end up with burnt Oreos.
Dark Chocolate Avocado Cake with Chocolate Avocado Frosting
Dark Chocolate Avocado Cake with Chocolate Avocado Frosting image
Credit: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Audrey Davis
Confectioners’ Sugar Uses
The finer particles make confectioners’ sugar perfect for creating sweet foods that need a smooth consistency. It’s the preferred sugar for baked good decorations such as frosting, icing, and dusting. You’ll also see it used often in candy and fudge recipes as well as dense cookie and dessert bar recipes. It dissolves very easily, so can be used in beverages such as homemade chocolate milk.
Allrecipes Community Tips and Praise
“A showy cookie that is rich and moist with a little crispy coating. Delightful. Would be good in variations too. Nuts would be good, mint would be good, almond would be good, cinnamon and chili might be great,” suggests Debra.
“Super yummy and very easy recipe. I made sure to really coat the cookie balls in powdered sugar before baking, and it did not disappoint! They turned out beautifully and they were a nice, chocolate addition to my Christmas cookie exchange,” according to JennaJ.
Editorial contributions by Bailey Fink
Varieties
Though most home bakers will not notice the difference, there are different types of powdered sugar. These are designated by the particle size, ranging from very fine 10X sugar to XXXX and XXX. The more X’s, the finer the particles.
Storage
Moisture will cause any sugar to harden and confectioners’ sugar is no exception, though it generally gets lumpy due to the cornstarch. Store it in an airtight container. Either place the open package in a plastic zipper bag or transfer the sugar to a canister or container with a really good seal. Keep the container in a cool, dry location, such as a cupboard away from heat or in the pantry. Unopened packages of powdered sugar can be stored indefinitely, but it is best to use it (opened or not) within two years.
How long do sugar cookies last?
Cut-out sugar cookies with powdered sugar for cookie decorating last a good bit longer than drop cookies (such as chocolate chip cookies). If you keep the cookies in an air-tight container in a cool area away from sunlight (a refrigerator isn’t necessary) they can last up to 3 weeks.
For optimal freshness, I would make and give the cookies within the first few days, however. Also note, the decorated royal icing may start to fade or the colors may bleed a bit after a week or two.
What icing should I use to decorate cookies?
For best results, decorate cookies with royal icing. Royal icing is made with egg whites or meringue powder and powdered sugar. Royal icing, if left overnight, dries well enough to handle, package, and even ship cookies.
An alternative to royal icing is this sugar cookie icing recipe which is made with powdered sugar and milk.
How to Freeze Chocolate Crinkle Cookies
You can freeze chocolate crinkle cookies, both baked and unbaked.
For baked cookies, simply stash them in an airtight container or zip-top bag in layers with a piece of parchment paper in between each layer. Freeze them for up to three months.
For unbaked cookies, you can place the dough balls (without the confectioners’ sugar) on a sheet pan and freeze until solid. Once they’re solid, transfer the dough balls to a zip-top bag or airtight container and freeze for up to three months. When you’re ready to bake them, simply let the dough thaw overnight in the refrigerator, then coat them in confectioners’ sugar and bake — you may need to add an extra minute or two for the baking time.
💭 Angela’s Tips & Recipe Notes
- Make sure your flour is spooned and leveled and you don’t use the measuring cup to scoop it. This can result in packing the measuring cup and making the cookies too dense.
- Don’t over-mix your cookie dough. Stop mixing once the dough has just come together and the flour is evenly incorporated into the dough.
- To store your powdered sugar cookie dough longer (up to 2-4 days) transfer the dough into small containers or wrap it with plastic cling film.
- When using icing, the sugar cookies will form a ‘seal’ if you let them set out overnight. Apply your icing the next day and you will have less of the icing soak into the cookie.
How to Make Chocolate Crinkle Cookies
You’ll find the full recipe below, but here’s what you can expect to make these chocolate crinkle cookies.
Make the Dough
Mix your wet ingredients together in a stand mixer or with your hand mixer. Then slowly add the dry ingredients until combined.
Chill the Dough
Cover and refrigerate the dough for at least four hours. This step is very important because it will harden the sticky dough and make it easier to work with.
Form the Cookies
Form the dough into 1-inch balls and coat each ball with a generous amount of confectioners’ sugar.
Bake the Cookies
Bake in a 350-degree F oven for 10 to 12 minutes.
Confectioners’ Sugar Substitute
You can use granulated sugar when the recipe calls for powdered sugar in certain situations. Candy and other smooth-textured sweets really need the recommended type of sugar, but using confectioners’ sugar can work in things like cookies and cakes. While the recipe won’t turn out exactly as intended, it will have the proper sweetness as long as you use the proper amount.
Generally, it’s recommended to use 1 cup of granulated sugar for 1 3/4 cups of powdered sugar. A more accurate (and easier) way to substitute the sugars is based on weight, not volume. If a recipe calls for 1 cup of powdered sugar (4 ounces, or 113 grams), you should use 4 ounces of granulated sugar.
The other option is to make your own confectioners’ sugar out of granulated sugar. Simply place granulated sugar in a blender or spice or coffee grinder and pulse until it’s a fine powder. Commercial confectioners’ sugar contains about 3 percent cornstarch to prevent it from clumping up. If you’re grinding your own and using it right away, clumping shouldn’t be an issue. If you want to add cornstarch, use 1 tablespoon for each cup of confectioners’ sugar.
7 Baking Substitutions You Need to Know
For the dry ingredients, you’ll need all-purpose flour and salt. That’s it! Because the cookies are more similar to shortbread, no baking soda or powder is used.
While most bakers use unsalted butter to make cookies, my personal preference is to use salted butter. I like the extra bite of salt.
You’ll also need confectioner’s sugar (powdered sugar or icing sugar) and large eggs.
You may stick with only pure vanilla extract, but adding almond extract enhances the flavor.
You’ll need several baking trays.
Line your trays with parchment paper for best results.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
You will need a rolling pin to roll out the dough.
And of course, cookie cutters!
🔪 How To Make Powdered Sugar Cookies
Grab your mixing bowl and measuring cups, then get ready to whip these tender cookies up in no time! Just mix the dough, chill, then roll them out!
Make the Sugar Cookie Dough
- Cream the butter. In a mixing bowl (or the bowl of your stand mixer), cream together 1 cup of butter and 1 ½ cups of powdered sugar until smooth.
- Mix. Add in the large egg and 1-2 teaspoons of vanilla extract (or your preferred extract flavor) and beat until smooth again.
- Combine. Next, add 1 teaspoon each of baking soda and cream of tartar, then ¼ teaspoon salt, and mix until well combined.
- Add. Measure out 2 ½ cups of all-purpose flour (spoon and leveled) then add it and continue to mix until just combined and the dough forms (*see note).
- Chill. Cover your dough and place it into the fridge to chill for at least 2 hours. (*see note.)
Roll, Decorate & Bake The Cut Out Cookies
- Prepare. Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or a silicone baking mat (Silpat).
- Bake. Place the cookies on the center rack in your oven at 350°F (175°C) for 7-9 minutes, or until the cookie edges are lightly golden.
- Cool. Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to finish cooling.
Your cookies continue to bake on the baking sheet as they cool and set, this is why it’s best to leave them in place for a few minutes. If decorating with my glossy sugar cookie icing or my sugar cookie frosting that hardens, you will want to the let the cookies cool completely.
How do I decorate cookies?
- Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Repeat Steps 4 and 5 to make remaining batches.
Nutrition Facts (per serving)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
How to Cook With Confectioners’ Sugar
Despite its fine texture, some recipes recommend sifting confectioners’ sugar to make it even fluffier and remove any lumps. You will find that organic confectioners’ sugar, as well as some conventional versions, is a bit clumpy, so sifting would be helpful for every use in these cases.
Confectioners’ sugar behaves differently than other forms of sugar in recipes and there’s generally a reason it’s used instead of granulated sugar. For instance, icings, frostings, and candies use confectioners’ sugar because it dissolves easily and provides a smooth consistency. Granulated sugar won’t give the same snowy-topped effect that confectioners’ gives when dusted on top of desserts. When dusting, use a fine-mesh sieve (strainer) or sifter so it’s as light as possible.
Also, some cookie and cake recipes call for powdered sugar because the goal is a denser consistency. When creaming butter and sugar, granulated sugar’s larger crystals incorporate more air into doughs than confectioners’ sugar. A cookie made with granulated sugar will be crispy while one made with powdered sugar will be tender and melt-in-your-mouth.
Where to Buy Confectioners’ Sugar
Any grocery store should have at least one option for confectioners’ sugar, though most will have a few brands to choose from in the baking aisle. It’s most often sold in 2-pound plastic packaging or 1-pound boxes and costs just a couple of dollars (10X or organic options may cost a little more). Unless you bake a lot, one package will last a long time, so it’s typically a great value.
I like to use a #50 scoop to help form the dough balls. If you don’t want to make the cookies all at once, you can wrap any extra dough and freeze it for later.
What is powdered sugar?
Powdered sugar is made by grinding granulated sugar to a fine powder (hence the name, powdered sugar). Most commercially produced powdered sugar you’ll find at the grocery store also has a small amount of starch added (typically cornstarch, though some companies use tapioca starch or arrowroot powder) to discourage clumping. The number on the label (typically 10X or 12X) refers to the number of times the sugar has been milled—the more times it is processed, the lighter and finer its texture.
Perhaps powdered sugar’s greatest asset is its ability to dissolve easily, making it a popular sweetener for whipped cream and frosting recipes; it’s also a key ingredient in sweet glazes, royal icing, homemade sprinkles, and classic cream cheese frosting. You’ll need it when glazing doughnuts or whipping together an American buttercream frosting to swoosh atop cupcakes. For a low-maintenance decoration, you can tap powdered sugar through a sieve to give cakes or cookies that serene snow-dusted look.
Give madeleines a snowy look with sifted powdered sugar.
Powdered sugar vs. confectioners’ sugar: what’s the difference?
There is none. Powdered sugar goes by many names (confectioners’ sugar, icing sugar, 10X), but they all mean the same thing. Powdered sugar is the same as confectioners’ sugar, and they can be used interchangeably. But if you don’t have either and you’re already elbow-deep in a bowl of batter, you can make a batch easily with some regular sugar and a little ingenuity.
You only need two ingredients—and some heavy-duty kitchen equipment—to make DIY powdered sugar. Combine 1 cup granulated sugar and 1 Tbsp. cornstarch (or a cornstarch substitute, like tapioca or potato starch) in a high-powered blender, such as a Vitamix or a food processor. You can also use a coffee grinder, spice grinder, or mortar and pestle, but it may take a bit longer to process. Grind for 1–2 minutes until the sugar transforms into a fine white powder, then sift through a fine-mesh strainer to remove any remaining large granules. This will make about 1¾ cups homemade powdered sugar, which you can use as a 1:1 substitute for the store-bought stuff in all your baking recipes.
Any type of sugar can become powdered sugar. Bright white sugar is used most often, but you could use unrefined cane sugar if you don’t mind a slightly darker hue. Avoid turbinado (raw) and other varieties with particularly large granules; these will wear out the motor on your blender and take much longer to break down. You could try turning coconut sugar, maple sugar, and other varieties into a powder for a glaze, but don’t expect them to behave the same when baking.
No matter which type of sugar you choose, using a high-speed blender is the best tool for achieving the desired texture—the blender breaks the sugar granules into the finest particles, ultimately yielding the fluffy, snowy substance you know as powdered sugar. Feel free to make a large batch of powdered sugar for future baking projects—store it in an airtight container to keep the sugar dry, as any moisture will cause it to clump (add a silica packet for extra insurance).
Pastel Butter Cookies rolled in flavored powdered sugar.
How to zhuzh up homemade powdered sugar:
Once you’ve made a batch of powdered sugar, there are endless ways to mix it up. Freeze-dried raspberries, strawberries, or blueberries give powdered sugar a concentrated flavor and vibrant color, ideal for coating Pastel Butter Cookies or Mini Doughnut Muffins. To make flavored powdered sugar, zap freeze-dried fruit in the blender until it’s reached a powdered state, then combine it with powdered sugar. Turn it into a colorful glaze for cakes or sugar cookies with a dribble of liquid (water, milk, or lemon juice will all do the trick). You can take the same approach with dried herbs or aromatics, like dried rosemary, culinary-grade lavender, or hibiscus flowers, or powders like matcha or milk tea. Or mix some cocoa powder into your powdered sugar for coating unbaked chocolate crinkle cookies or finishing off a batch of homemade truffles.
Old Fashioned Confectioners’ Sugar Cookies
If you love vintage, old-fashioned recipes that truly deserve the hashtag #justlikegrandmamadethem, then look no further! This comes straight from my Great Grandma T’s recipe tin!
These delicious cookies are just as wonderful as I remember them being – they were always in a tin between the kitchen and basement. They were also always Santas, iced, with a pink color from using the liquid drops of old.
But I loved them, they were always a treat, and they were always ready no matter the time of year.
My Great Grandma Ethel’s tender, tasty powdered sugar cookies are a wonderfully easy Christmas cookie to bake!
If you’re new to baking, be sure to check out my how to make sugar cookies guide for great tips and pointers before getting started!
What Are Chocolate Crinkle Cookies?
Chocolate crinkle cookies have become a holiday staple, but they’re also great any time of year. They’re cake-like cookies made with unsweetened cocoa powder, vegetable oil, and a handful of other pantry staple ingredients.
Before baking, the cookies are coated in confectioners’ sugar. When they bake up, they end up with a cracked (or “crinkled”) effect.
They’re the perfect cookie for brownie or Devil’s food cake lovers because of their rich, fudgy flavor and texture.
Printable sugar cookies with powdered sugar recipe
- 2 sticks unsalted butter, slightly softened (226 grams)
- 1 cup confectioner’s sugar (110 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons pure almond extract (optional)
- 2 ½ cups all-purpose flour (320 grams)
- 1 teaspoon salt (use ½ teaspoon salt if using salted butter)
Instructions
- Briefly whisk together the flour and salt in a bowl and set aside.
- In the bowl of a standing mixer with the flat beater, or in a large bowl with a handheld mixer, blend the butter and sugar together on medium speed until fluffy.
- Add the egg and blend well. Mix in the vanilla extract and optional flavored extract, if using.
- Gradually blend in the flour mixture on low speed.
- Cover the dough or transfer to a gallon-size Ziploc bag and flatten evenly. Chill the dough for 1 to 2 hours. If time is short, freeze for 30 minutes.
- Cut out your cookies and place one-inch apart on a good quality baking tray lined with a piece of parchment paper.
- Bake in an oven preheated to 375 degrees F for 12 to 14 minutes. Thicker or large cookies may need up to 20 minutes.
- Cookies are done when the edges are golden brown.
- Let cool completely before decorating with royal icing or sugar cookie icing.
Most baking recipes call for unsalted butter. However, my personal preference is to use salted.
If you are able, it helps to sift the confectioner’s sugar, but it is not necessary.
Dough, baked cookies, and baked and decorated cookies may be frozen in freezer-safe Ziplock bags. Let thaw in bag completely before opening. Let dough thaw in the refrigerator and then at room temperature until pliable.
Store in a sealed container up to 3 weeks.
Yield
1Amount Per Serving: 8g 5g 0g 3g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
Confectioners’ Sugar Recipes
It’s always good to have confectioners’ sugar in the pantry. You can dust fritters, cakes, and pancakes or incorporate the sugar into smooth frostings and bake up luscious cookies. It’s also commonly used to sweeten candy.
🥡 Storing
Keep your cookies stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. Check out my guide to storing sugar cookies!
Freezing Sugar Cookies
You can freeze your undecorated or iced cookies for up to 3 months. To freeze your decorated cookies it is easier to keep them all looking fantastic if you flash-freeze the cookies before packing them for storing (or shipping).
Place the decorated cookies on a clean baking sheet after any icing has fully set. Once completely frozen, transfer the cookies into an airtight freezer storage container, placing parchment paper sheets between each layer.
❓ FAQ
When is my sugar cookie done baking?
It may be hard to tell when your sugar cookies are done, as they should just begin to be a light golden color around the base. Additionally, once the dough changes from looking like wet, raw dough and starting to set you can pop them out of the oven. Your cookies will continue to bake on the baking sheet so leave them to set for 5 minutes before moving them to a wire cooling rack.
Do I have to chill the sugar cookie dough before baking?
Well, you really should. You want the fats to have that chilling time so that your cookies will set up and bake without spreading too much.If you opt to skip the chilling, you will need more flour to work with the dough which results in a cookie that tastes like flour. Or, you will yield flat, crisp cookies that didn’t hold their cut-out shape.
Confectioners’ Sugar vs. Baker’s Sugar
Confectioners’ sugar is not the same as baker’s sugar, which is also called superfine sugar or caster sugar. Both are ground versions of granulated sugar (either cane or beet sugar). While finer than granulated sugar, baker’s sugar is not powdery like confectioners’ sugar.
Can I freeze cut-out sugar cookies?
Yes! You may freeze the dough, baked cookies, and baked and decorated cookies up to three months.
To freeze the dough, place it in a freezer-safe ziplock. Let thaw in the refrigerator. When you’re ready to bake, let the dough sit at room temperature until it’s still cold but pliable.
To freeze the baked cookies or baked and decorated cookies, place in a single layer in freezer-safe Ziplocks to freeze. When ready to thaw, let the cookies thaw at room temperature INSIDE the SEALED Ziplock. Open only when fully thawed.
What Does It Taste Like?
Confectioners’ sugar tastes just as sweet as granulated sugar. Its fine texture gives it a smoother mouthfeel that’s like eating a powder.
How to Store Chocolate Crinkle Cookies
Store cookies in an airtight container at room temperature for at least a week. After that, the cookies will start to get dry and crumbly.
🥘 Powder Sugar Cookie Ingredients
This easy cut out sugar cookie recipe requires only 8 ingredients to mix up the dough and get rolling! These are all pantry staple items, so no surprises here!
- Butter – 1 cup butter, softened, at room temperature. Use salted or unsalted butter.
- Confectioners Sugar – 1 ½ cups powdered sugar.
- Egg – 1 large egg, at room temperature.
- Vanilla Extract – 1 teaspoon of vanilla extract (up to 2 teaspoons can be used, or use 1 teaspoon of your favorite extract flavor).
- Baking Soda – 1 teaspoon of baking soda to give your cookies a nice texture.
- Cream of Tartar – 1 teaspoon of cream of tartar will also keep your cookies nice and light and tender.
- Salt – ¼ teaspoon of salt to enhance your cookies’ flavor.
- All-purpose Flour – 2 ½ cups spoon and leveled all-purpose flour.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Powdered Sugar Cookies (Great Grandma Ethel’s Sugar Cookies)
- (softened, at room temperature)
- (at room temperature)
- cream of tartar
- (spoon and leveled)
- In a mixing bowl (or the bowl of your stand mixer), cream together the butter and powdered sugar until smooth. 1 cup butter, 1½ cup confectioners sugar
- Add in the egg and vanilla and beat until smooth again.1 large egg, 1 teaspoon vanilla extract
- Next, add the baking soda, cream of tartar, and salt and mix until well combined. 1 teaspoon baking soda, 1 teaspoon cream of tartar, ¼ teaspoon salt
- Add in the flour while continuing to mix until just combined and the dough forms (*see note). 2½ cups all-purpose flour
- Cover your dough and place it into the fridge to chill for at least 2 hours. (*see note.)
- Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or a silicone baking mat (Silpat).
- Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to finish cooling.
- Make sure your flour is spooned and leveled and you don’t use the measuring cup to scoop it. This can result in packing the measuring cup and making the cookies too dense.
- Don’t overmix your cookie dough. Stop mixing once the dough has just come together and the flour is evenly incorporated into the dough.
- To store your powdered sugar cookie dough longer (up to 2-4 days) transfer the dough into small containers or wrap it with plastic cling film.
- When using icing, the sugar cookies will form a ‘seal’ if you let them set out overnight. Apply your icing the next day and you will have less of the icing soak into the cookie.
- To store: Keep your cookies stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. Check out my guide to storing sugar cookies!
- To freeze: You can freeze your iced or undecorated cookies for up to 3 months. Place the decorated cookies on a clean baking sheet after any icing has fully set. Once completely frozen, transfer the cookies into an airtight freezer storage container, placing parchment paper sheets between each layer.
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Christmas Cookies, Cookies & Bars Recipes, Dessert
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!