Easy Sugar Cookie Recipe With Icing

If you’re looking for perfect cut-out Christmas sugar cookies, ones that hold their shape and don’t spread in the oven, come together easily with no strange ingredients, and that actually taste incredible, too, I’ve got you covered this year. If you want a foolproof (and I do literally mean foolproof) easy sugar cookie icing that isn’t royal icing, one that dries firm but not break-your-teeth hard, well I’ve got you covered there too. I’m adding this flawless sugar cookie recipe to my Christmas cookie tray alongside the gingerbread men, meringues, and hot chocolate bombs (am I the only one including these on my cookie list this year?) and would like to gently suggest you consider doing the same, I don’t think you (or your guests or gift recipients!) will regret it.

My recipe yields cookies that absolutely do not spread in the oven, so you have perfectly defined shapes and clear cookie-cutter edges.These sugar cookies have a soft interior texture with a classic, buttery flavor (and instructions for adding other flavors, if desired).Recipe includes instructions to easily customize the cookies depending on whether you prefer thicker and softer or thinner and crispier sugar cookies.Includes a simple, shiny, and absolutely foolproof (you seriously can’t mess this up!) sugar cookie icing that you are going to love. While royal icing certainly has its place (and I even have a fantastic royal icing recipe, if you’re searching or would like to use that here) I generally prefer this oh-so-easy frosting instead.

What You Need

Sugar Cookies Ingredients

Butter. I recommend using unsalted butter so that we can best control the flavor. For best results, note that the butter should be softened, but not so soft that it’s melting/oily.Sugar. Use granulated sugar, it gives my sugar cookie recipe that classic Christmas cookie flavor you know and love and helps keep them from spreading.Egg. A single egg helps the dough bind together. Vanilla extract. You can really flavor these cookies with whatever extract you like best (almond and lemon are popular choices), but typically I always include at least a splash of vanilla, even when using other flavors, as it gives the sugar cookies a beautiful depth of flavor. (If you have homemade vanilla extract, now is a great time to use it!).Flour. I have only tested and only recommend this sugar cookie recipe with all-purpose flour (often simply referred to as “plain” flour outside of the US).Baking powder. My recipe uses just a small amount of baking powder, which helps give the cookies the perfect soft interior texture and crisp edge.Salt. I mentioned above that unsalted butter is best, but if you only have salted on hand simply reduce the salt in the recipe to ¼ teaspoon.

Powdered sugar. Also known as confectioners sugar or icing sugar. For best results (especially if you’ll be piping the icing), sift it to remove any lumps before using.Milk. I use whole milk, but any variety (low-fat, skim, or even non-dairy milk like almond) will work instead. Just note that if you are using a lower-fat milk you may need less than the recipe calls for, as it is thinner.Vanilla extract. If you want pure white icing I recommend using a clear vanilla extract.Light corn syrup. Not to be confused with high fructose corn syrup, this ingredient gives my sugar cookie frosting a glossy, shiny finish and helps it to to set firmly. If you must leave it out, I’ve included notes in the recipe on how to do so, but for best results I recommend using it. Dark corn syrup could work but will add a muddy color and additional flavor to your icing. Outside of the US, you may be able to find glucose syrup, which should work instead.Food Coloring. Of course this is optional, but for festively decorated Christmas sugar cookies, you’ll probably want to add a bit of color. I love and use gel food coloring for best results (and linked to the kind I use in the recipe). Liquid or powder food coloring will work, but may not be as vibrant.

As always, this is just an overview of the ingredients used here and why they were chosen. For the full sugar cookie recipe with amounts and detailed instructions, please scroll down to the printable recipe. SAM’S TIP: Don’t have time to decorate? Skip the sugar cookie frosting and just sprinkle colorful sanding sugar over the cookies before baking!

Tips for Making the Best Sugar Cookies

When cutting out your sugar cookies, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. Re-roll any scraps so that you use all of your dough. Keep in mind that with each re-roll you’re adding more flour into the dough, so you want to get as much as possible out of that first roll.Bake cookies that are about the same size on the same baking sheet. Otherwise the small ones will burn and the large ones won’t finish baking.For thinner, crispy sugar cookies: Roll cookie dough thinner (about ⅛″) and look for the edges of the cookies to be beginning to turn golden brown to know that they are done.For thicker, soft sugar cookies: Roll dough to about ¼″, and watch for cookies to be just beginning to turn lightly golden around the edges. Let them cool completely on the cookie rack as they may break if you try to move them while they’re still warm.When making the sugar cookie icing: It’s hard to mess this one up, because if you make it too thin, just add more powdered sugar. If it’s too thick, just add more milk! Look for a consistency where the icing that drizzles off of the whisk holds its shape for several seconds before dissolving back into the icing bowl.

Hopefully you love this easy sugar cookie recipe as much as I do, and don’t forget to check out the how-to video in the recipe card! Enjoy!