Devil’s Food Bakery’s Sugar Cookie Recipe

Devil’s Food Bakery, the bustling pastry shop on South Gaylord Street, shares its recipe for heavenly holiday treats.

Devil's Food Bakery's Sugar Cookies
Photo by Jake Holschuh.

“These sugar cookies are perfect for any holiday throughout the year. Make sure you use a high-quality butter and vanilla extract or paste. My favorites are Plugrà butter and Prova vanilla paste.”—Rachel Gostomelsky, pastry chef, Devil’s Food Bakery

Sugar Cookies

Course Dessert, Snack
Cuisine American
Servings 24 cookies


  • 8 oz. unsalted butter
  • 7 oz. sugar
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1 egg
  • 14 oz. AP flour
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • Easy Confectioners Sugar Glaze
Easy Confectioners Sugar Glaze
  • 2 c. confectioners’ sugar 
  • 1 pinch salt
  • ½ tsp. vanilla
  • water as needed


  • In a mixer, cream together butter, sugar, vanilla, and salt until light and fluffy.
  • Add in egg and mix until fully incorporated.
  • In a separate bowl, whisk together flour, baking soda, and baking powder. Add flour mixture into mixer and mix on low speed until cookie dough balls together.
  • Press cookie dough flat and wrap in plastic wrap. Chill for 1 hour before rolling out.
  • Roll dough out to about ¼" thickness and cut into any shape. Bake immediately, or freeze shapes to bake later.
  • Preheat convection oven to 325 degrees. Place cookies on parchment on middle rack and bake for 8–15 minutes.
  • Cool completely before frosting with Easy Confectioners Sugar Glaze.
Easy Confectioners Sugar Glaze
  • In a bowl, whisk together all ingredients until smooth, adding enough water to achieve desired consistency. If the glaze gets too thin, whisk in more sugar to thicken back up.
  • Add any other flavoring you would like (lemon juice, spices, etc.) to change the flavor of the glaze.


Tips from the chef
Baking is a cake with these recommendations.
The most important thing you can do with any batter is scrape the bowl down often.
To evenly brown the cookies, rotate the pan in the oven halfway through baking, usually after the first five minutes.
Have cookie dough rolled and cut out in the freezer to bake whenever you want a treat. 
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