Easy Iced Sugar Cookies
The PERFECT soft sugar cookie. Plus How to Ice your cookies the EASY way! You definitely need to know this method anyone can do it!!
Servings: 4 dozen
Ingredients
Sugar Cookies
- 5½ cups all purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1½ cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
Icing
- 1 cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup milk
- Food coloring-optional
Instructions
Sugar Cookies
- In large bowl whisk together the flour, baking powder, and salt.
- In large mixing bowl with paddle attachment cream the butter, add the sugar cream together until light and fluffy.
- Add in the eggs one at a time mixing in between. Mix in the vanilla extract.
- Slowly add in the dry ingredients, mix on low until dough is mostly formed. Remove the dough from the bowl and place on floured counter or non stick surface. Work dough together with hands. Be sure not to over work the dough.
- Separate the dough into three equal amounts. Using a rolling pin covered in flour roll the dough out until it is 1/4 inches thick. Place the dough onto a sheet of parchment paper and onto a cookie sheet.
- Continue with the next amount of dough. Place the parchment sheet on top of the previous rolled out dough. Once all three sections of dough have been rolled and are on parchment paper, set the cookie sheet with all of the dough in the refrigerator to allow the dough to chill for at least 2 hours.
- Preheat oven to 350°F.
- Once the dough has chilled remove one section at a time, cut with cookie cutters and place onto a cookie sheet lined with parchment paper or a silicone baking sheet.
- Bake for 9 minutes. Remove from oven prior to any edges turning golden.
- Allow the cookies to set for about 2-3 minutes then remove from the baking sheet to allow to cool on wire cooling rack.
Icing
- In small bowl stir together the powdered sugar, milk, and vanilla extract. Adjust amounts as needed to get the icing to desired consistency. Add the icing to a squeeze bottle or piping bag. Decorate cookies as desired.
- Allow the icing to dry for several hours before stacking cookies.
Notes
Storage Information:
- Room Temperature: Once baked and decorated, store the sugar cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect any icing or decorations from smudging.
- Refrigerator: If you prefer, you can refrigerate the cookies in an airtight container. They’ll stay fresh for about 7 days, though they may lose some of their softness.
- Freezer (Baked Cookies): These cookies freeze beautifully! Let them cool completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. They’ll stay fresh for up to 3 months. Thaw at room temperature before enjoying.
- Freezer (Cookie Dough): To freeze the dough, shape it into a disc, wrap it tightly in plastic wrap, and place it in a freezer bag. It’ll keep for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight before rolling, cutting, and baking as usual.
- Pro Tip for Decorating Ahead: If you’re making these for a party or holiday, you can freeze the undecorated cookies and decorate them closer to the event. This way, the designs stay fresh and vibrant!
Nutrition
Calories: 323kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 248mg | Potassium: 46mg | Fiber: 1g | Sugar: 27g | Vitamin A: 394IU | Calcium: 36mg | Iron: 2mg