Sugar Cookie Cutouts with Icing Recipe

There’s something truly magical about making Sugar Cookie Cutouts with Icing Recipe that takes me right back to childhood holidays and cozy afternoons in the kitchen. These cookies aren’t just tasty—they’re an experience. Whether you’re decorating them with your kids, having a bake-off with friends, or just treating yourself, this recipe combines buttery softness with that perfect snap that makes sugar cookies so irresistible.

I find that sugar cookie cutouts with icing are especially satisfying because they’re as fun to make as they are to eat. Plus, the icing adds this playful canvas for creativity—think bright colors, sparkly sprinkles, and personalized messages. Trust me, once you try this recipe, it’ll become your go-to for celebrations, cookie swaps, or any time you want a sweet break that feels a little special.

Ingredients You’ll Need

The ingredients for this Sugar Cookie Cutouts with Icing Recipe are straightforward, which is part of the charm. Each one plays its role perfectly: the butter gives richness, the flour provides structure, and the vanilla adds warmth. For icing, you want just the right balance of sweetness and smoothness to decorate beautifully without being overpowering.

• Granulated sugar: Use fine sugar for even mixing and that perfect level of sweetness in your cookies.
• Unsalted butter: Softened but not melted—this helps achieve a tender texture without greasy cookies.
• Egg: Room temperature eggs mix in better, resulting in a cohesive dough that’s easy to work with.
• Vanilla extract: Pure vanilla really elevates the flavor beyond just sweet.
• All-purpose flour: Spoon and level it to avoid packing in too much flour, which can cause dry cookies.
• Salt: Just a pinch to balance the sweetness and bring out flavors.
• Baking powder: Helps with a slight lift and keeps them tender.
• Milk for icing: Adds the needed liquid to make your icing smooth and easy to spread or pipe.
• Powdered sugar for icing: The foundation of your sweet icing—sifts well for a smooth finish.
• Sprinkles: Because what’s a decorated cookie without a little sparkle and fun?

Variations

I love this Sugar Cookie Cutouts with Icing Recipe because it’s so flexible—feel free to tweak it to your liking or occasion. Here’s how I’ve personalized it over time, but really, the sky’s the limit when it comes to flavor and decoration.

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend once and it worked like a charm—just watch the dough consistency to add a touch more milk if needed.
• Flavored Icing: Adding a little almond or lemon extract to the icing adds a fun twist that guests always ask about.
• Seasonal Themes: For holidays, I adjust the sprinkles and icing colors—reds and greens for Christmas, pastel shades for Easter, and so on.
• Vegan Adaptation: I’ve experimented using vegan butter and flax eggs; just expect a slightly different texture, but still delicious!

How to Make Sugar Cookie Cutouts with Icing Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer. Don’t rush this step since it’s the key to tender, airy cookies. I always pause to scrape down the sides of the bowl so every bit gets mixed evenly.

Step 2: Add the Egg and Vanilla

Next, beat in the egg and vanilla extract until everything is well combined. I find that adding the egg slowly helps keep the dough from curdling. Make sure your egg is truly at room temperature for the smoothest incorporation.

Step 3: Mix the Dry Ingredients and Combine

In a separate bowl, whisk the flour, salt, and baking powder. Then gradually add this mixture to your wet ingredients, mixing on low speed until just blended. Overmixing here can make the cookies tough, so stop as soon as you see the dough come together. It should feel soft but not sticky.

Step 4: Chill the Dough

Wrap your dough in plastic wrap and chill for at least an hour. I usually take this time to tidy up the kitchen or prep my cookie cutters. Chilling is key—it firms up the dough, helping maintain the shape when baking and enhancing flavor.

Step 5: Roll Out and Cut Shapes

Flour your surface lightly, then roll the chilled dough to about 1/4-inch thickness. Don’t press too hard to avoid cracking. Use your favorite cookie cutters and transfer shapes gently to a parchment-lined baking sheet. I like using an offset spatula to prevent stretching.

Step 6: Bake to Perfection

Bake cookies at 350°F (175°C) for 8-10 minutes, or until edges just start to turn golden. Keep a close eye; overbaking dries them out. Let them cool on the sheet for a couple of minutes before moving to a wire rack—this prevents breakage.

Step 7: Make and Decorate with Icing

For the icing, mix powdered sugar with milk gradually until smooth and spreadable. Adjust thickness by adding more powdered sugar or milk as needed. I usually separate icing into small bowls and tint them with food coloring—it’s so fun to see how different colors brighten up the cookies. Use a piping bag or a small offset spatula to decorate, then sprinkle your favorite toppings before the icing sets.

How to Serve Sugar Cookie Cutouts with Icing Recipe

Garnishes

I’m a big fan of mixing classic rainbow sprinkles with some finely chopped nuts for a little texture contrast. Edible glitter or colored sugar crystals also add a whimsical touch when you want to impress guests. For a simpler look, a few strategically placed tiny nonpareils are perfect.

Side Dishes

While sugar cookie cutouts make a sweet treat on their own, I love pairing them with a warm drink—chai latte or hot cocoa are my favorites. At parties, I sometimes set out fruit-infused water or sparkling lemonade for a refreshing balance to all the sweetness.

Creative Ways to Present

For holiday gatherings, I’ve arranged cookies on tiered platters shaped into trees or wreaths to wow my guests. Wrapping a few in cellophane tied with a ribbon makes for adorable edible gifts. Another idea is creating cookie kits for friends with cutouts, icing bags, and sprinkles—it’s like sharing the fun of baking with those who can’t be there!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature—they stay fresh and soft for about a week. To keep decorated cookies safe, I layer them between sheets of parchment paper to avoid smudging the icing. If you’re storing undecorated cookies, wrapping them tightly in plastic wrap is a lifesaver.

Freezing

I’ve successfully frozen both the raw dough and baked cookies. If freezing dough, shape it into a disk, wrap well, and thaw overnight in the fridge before rolling. For baked cookies, I freeze them undecorated in a single layer, then transfer to a freezer bag. When you’re ready, just let them thaw at room temp—decorating afterwards is just as fun!

Reheating

Usually, these cookies don’t need reheating, but if you want that fresh-out-of-the-oven feel, pop them in a 300°F oven for 3-4 minutes. This revives their softness without melting the icing—just watch carefully so they don’t overbake. Warm cookies with a cold glass of milk? Absolute perfection.

FAQs

Final Thoughts

I have to say, this Sugar Cookie Cutouts with Icing Recipe holds a special place in my heart because it combines simplicity with so much room for joy and creativity. Whether you’re an experienced baker or just starting out, these cookies offer a perfect project that’s both rewarding and downright delicious. Give it a try next time you want to bake up something that tastes like a hug from the inside out—I promise you’ll love every buttery, sweet bite.

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