Description
This easy sugar cookie recipe features soft, buttery cookies topped with a smooth, sweet icing. Perfectly crisp on the edges and tender inside, these cookies are a delightful treat for any occasion. The simple frosting adds a beautiful finishing touch that can be customized with gel food coloring and sprinkles to your liking.
Ingredients
Scale
Sugar Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 ½ cups (315 g) all-purpose flour (plain flour)
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
Sugar Cookie Frosting
- 3 cups (375 g) powdered sugar, sifted (weigh before sifting)
- 3–4 tablespoons milk (whole milk recommended)
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
- Additional candies and sprinkles for decorating (optional)
Instructions
- Prepare the Dough: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add the vanilla extract and egg, and mix well until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms. Avoid over-mixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm it up, which will help with rolling and cutting shapes.
- Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut desired shapes and place them about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are just beginning to turn golden. The centers should remain pale for a soft cookie.
- Cool the Cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, whisk together the sifted powdered sugar, milk (start with 3 tablespoons), light corn syrup, and vanilla extract until smooth and glossy. Adjust the consistency with additional milk if necessary to achieve a spreadable icing.
- Color and Decorate: Divide the frosting into separate bowls if using multiple colors and add gel food coloring as desired. Spread or pipe the icing onto the cooled cookies and add candies or sprinkles for decoration.
- Set the Icing: Allow the decorated cookies to sit at room temperature until the icing hardens slightly, about 30 minutes, before serving or storing.
Notes
- Use light corn syrup in the icing to give a shiny finish and prevent crystallization.
- Vanilla extract can be substituted with almond extract for a different flavor profile.
- Ensure the butter is softened but not melted for proper creaming with sugar.
- For crispier cookies, bake a few minutes longer but monitor closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
- Gel food coloring is preferred since it does not alter the consistency of the frosting.
Keywords: easy sugar cookies, sugar cookie recipe, homemade sugar cookies, sugar cookies with icing, holiday cookies, classic sugar cookies