Sugar cookies are so cute and fun, especially when they’re super easy to make! These sugar cookies are soft, buttery, do not spread in the oven, and are extremely easy to handle. We also have icing that is smooth, simple to apply, and is delicious. The icing contains only four ingredients: confectioners’ sugar, light corn syrup, almond extract, and milk.
These cookies are great for getting the whole family involved. My boys love taking turns rolling the dough, cutting out shapes, and icing the cookies. They also freeze really well…even with the icing on! This is always our go-to sugar cookie and icing combo.
Sugar Cookie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Granulated Sugar
Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Almond Extract
Almond extract adds just a touch more flavor.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Powder
This is used as a leavening agent which helps the cookie to rise.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Sugar Cookie Icing Key Ingredients
There are only a few ingredients in this icing and it is pretty much foolproof. You can always adjust the levels of confectioners’ sugar and milk to reach your desired consistency. This is my favorite sugar cookie icing!
Confectioners’ Sugar
Confectioners’ sugar is used in this icing because it dissolves fast and has a smooth consistency.
Light Corn Syrup
Light corn syrup gives the icing its shiny finish and allows the icing to set properly.
Milk
Milk adds moisture and can be adjusted according to the consistency you desire. I prefer to use whole milk but any milk can be used.
Almond Extract
I prefer to use almond extract in my icing because it has a nice flavor and it is clear which allows you to achieve a truly white icing. Vanilla extract (or any other extract) can be used instead but will give your icing a slight tint due to its coloring.
Food Coloring
Food coloring is optional but we always use it in this house because it’s fun! When adding color to your icing, I recommend using gel coloring and a light hand. You can always add more coloring if it is not dark enough!
Sugar Cookie Process
This recipe is straight-forward and does not contain a lot of ingredients. We do, however, have a few helpful tips that will make your life easier when preparing the dough.
Prepare Dough
After the dough comes together, split it into two equal parts.
Roll Out Dough
Roll each half of dough with a rolling pin in between two sheets of wax paper. Form a disc that is about 1/4 inch thick. (Rolling in-between wax paper helps to cut down on extra flour being incorporated into the dough.) This is important to roll out prior to refrigerating so that the dough is ready to be cut as soon as it is done chilling. Dough that has been chilled is hard to roll out and tends to crack. Simply roll out directly on wax paper or parchment paper and pop them in the refrigerator. Save room in your fridge and stack them if you would like since each half is covered on the top and bottom.
Refrigerate
Refrigerate the dough for at least one hour. Chilling the dough helps the cookies not spread while baking and makes the dough easier to handle. If not refrigerated, the dough will be too soft and sticky to cut out shapes.
Cut Out Shapes
When cutting out shapes, try to keep your cuts as close together as possible to maximize the number of shapes per roll. Re-roll your scraps and cut again until all the dough has been used up. Some of my favorite cookie cutters include ones for Easter, Christmas, Halloween, Fall and Thanksgiving, Animal Faces, Ocean, and the Every Season pack.
Bake
Bake the cookies for 8-11 minutes depending on size. I find that my 4-inch 1/4 inch thick cookies take 10 minutes to bake while smaller cookies take 8 or 9 minutes. Let the cookies cool for a few minutes on the cookie sheet before transferring to a wire rack. They need a few minutes to firm up so that they will not break as you try to move them.
Decorate
Be sure cookies are fully cooled before icing with our recipe below. Feel free to add sprinkles and other decor to your cookies as well!
Sugar Cookie Icing Process
I love this icing for our sugar cookies because it not only tastes amazing but it is so easy to work with too!
- Prepare icing – Mix all the ingredients until smooth. It will be on the thicker side and you can adjust the consistency by either adding a little milk to thin it or confectioners’ sugar to thicken. I use the thicker consistency to outline my cookies and then thin it with a little milk to flood the interiors.
- Food coloring – When adding color to your icing, I recommend using gel coloring and a light hand. You can always add more coloring if it is not dark enough!
- Squeeze bottles – Be sure to keep the icing covered so it doesn’t harden as you work. I use squeeze bottles to apply all my icing and keep it pliable the entire time. Either spoon the icing into the bottles or use funnels. You can also use piping bags to apply the icing when finer precision is required.
Sugar cookie icing squeeze bottles and funnels - Make enough icing – If you will be using a lot of colors, I would suggest doubling the icing recipe to ensure you have enough. Better to be safe!
- Let icing dry – This icing should dry for 24 hours before storing cookies. I let my fully iced cookies sit on the counter overnight to dry.
Can I Freeze the Sugar Cookie Dough?
Yes! This dough can be frozen before being rolled out.
- After dough is prepared, flatten into two discs and wrap with plastic wrap.
- Place in a labeled freezer bag (label with dough name, date prepared, baking instructions, etc).
- Freeze up to 3 months.
- When ready to use, thaw in refrigerator and then bring to room temperature. Roll the dough out and continue as per recipe instructions, chilling the dough again before cutting out shapes and baking.
How do I freeze Sugar Cookies with Icing?
I love having baked cookies in my freezer for when company stops by or I need a last minute gift. These baked cookies freeze really well and also thaw quickly.
- Let icing dry completely on cookies.
- Place cookies in layers between sheets of parchment paper in an airtight container.
- Freeze up to 3 months.
- When ready to eat, thaw either in the refrigerator or at room temperature.
How do I store unused Icing?
If you are waiting to decorate the cookies and need to store the icing, cover tightly and refrigerate for up to 3 days. When ready to use, bring to room temperature and massage icing to restore consistency. We do not recommend freezing unused icing.
Sugar Cookie Gift Packaging
I love to give these adorable cookies as gifts, especially around the holidays. To do this, I store each cookie in its own cellophane bag. They come in different sizes and are perfect for protecting the cookie. The ones I use are self sealing but you can dress up the bag by adding your own custom stickers printed at home or use pre-made stickers.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Bake same sizes together – It is a good idea to bake your smaller cutout shapes separately from your larger ones. They typically will not take as long to bake and might burn if grouped with the larger shapes.
- Roll out dough before refrigerating – As mentioned above in the post, rolling out your dough before chilling will save you time and frustration.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
- Squeeze Bottles – to apply icing
- Funnels – to fill squeeze bottles with icing
- Cookie Cutters – to cut out cookie shapes
- Rolling Pin – to roll out cookie dough
- Piping Bags – for finer icing details
If you liked this recipe, try our
Sugar Cookies with Icing
These sugar cookies are soft, buttery, do not spread in the oven, and are extremely easy to handle. The icing is smooth, simple to apply, and is delicious.
Ingredients
- COOKIES:
- 1 cup (2 sticks) salted butter, softened
- 1 cup (198 g) granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 1 egg, room temp
- 2 ½ cups (310 g) all-purpose flour
- ¼ tsp salt
- ¾ tsp baking powder
- ICING:
- 4 ½ cups (566 g) confectioners’ sugar
- 4 Tbsp light corn syrup
- 3-4 Tbsp milk
- 1 tsp almond extract
- Food coloring (optional)
Directions
- Step 1 COOKIES: Using a handheld or stand mixer, cream butter and sugar until smooth. Beat in vanilla, almond, and egg. Scrape down sides and bottom of bowl as needed.
- Step 2 In a separate bowl, stir together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Step 3 Divide dough in half and roll out into discs on waxed paper until ¼ inch thick. Place another piece of waxed paper on top and refrigerate discs for 1 hour.
- Step 4 Preheat the oven to 350 degrees F. After dough is chilled, cut with cookie cutters and place on cookie sheets.
- Step 5 Bake 8-11 minutes depending on size, or just until the edges start to look light golden brown. (My 4-inch cookies take 10 minutes.) Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a wire rack. Cool completely before frosting.
- Step 6 ICING: Combine the confectioners’ sugar, milk, almond extract, and corn syrup until spreadable. The icing is a little thick. You may always adjust milk/sugar ratios. Add food coloring last (I prefer gel coloring). I use the thicker consistency to outline my cookies and then thin it with a little milk to flood the cookies. Be sure to keep the icing covered so it doesn’t harden as you work. I use squeeze bottles to apply all my icing and they keep it pliable the entire time. If you will be using a lot of colors, I would suggest doubling the icing recipe to ensure you have enough. This icing should dry for 24 hours before storing cookies. I let my fully iced cookies sit on the counter overnight to dry.
- Step 7 STORAGE: Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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