Easy Sugar Cookies, Edible Icing Recipe is the perfect treat for holidays and celebrations. These classic, buttery sugar cookies are not only delicious but also fun to decorate, making them a favorite among bakers of all skill levels. With this recipe, you can create tender cookies that hold their shape, ideal for any occasion. Let’s dive into how to make these delightful cookies!
Why You’ll Love This Easy Sugar Cookies, Edible Icing Recipe
This recipe for easy sugar cookies offers numerous benefits that will make you want to bake them regularly. Firstly, it’s a simple sugar cookies recipe that even beginners can master. You’ll love the rich flavor from the combination of vanilla and optional almond extract. The easy sugar cookie dough doesn’t require chilling, allowing for a quick preparation time. You can easily customize your cookies with various colors and designs using the best edible icing recipe for cookies. Plus, they are perfect for kids to help decorate, turning baking into a fun family activity. This recipe yields about 24 cookies, making it an excellent choice for gatherings!
Ingredients for Easy Sugar Cookies, Edible Icing Recipe
Gather these items:
- 3 sticks (339 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon almond extract (optional)
- 4 1/2 cups (572 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1 cup (125 grams) powdered sugar, sifted (plus more as needed)
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring, if desired
- 2 to 3 tablespoons milk
- Food coloring, if desired
How to Make Easy Sugar Cookies, Edible Icing Recipe Step-by-Step
- Step 1: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, about 3 minutes. Scrape down the bowl. Add the eggs, vanilla, and almond extract and beat until combined. Scrape the bowl again. On low speed, slowly add the flour and baking powder, beating until incorporated.
- Step 2: Divide the dough in half. Roll each half between two sheets of parchment paper to 1/4-inch thickness. Place on a baking sheet and chill for at least 1 hour or up to 1 day; alternatively, freeze for 30 minutes.
- Step 3: Set oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
- Step 4: Remove dough from fridge and cut into desired shapes using cookie cutters. Reroll scraps as needed. Transfer cut shapes to prepared baking sheets.
- Step 5: If dough is warm, freeze cut shapes for 15 minutes or until firm to prevent spreading during baking.
- Step 6: Bake for 10 minutes, until cookies are set and just beginning to brown. Avoid over-baking. Cool for 5 minutes on the pan, then transfer to wire rack to cool completely. Cookies can be frozen uniced for up to 1 month.
- Step 7: In a small bowl, beat powdered sugar, vanilla, and 1 tablespoon of milk with a fork until thick but still pourable. Add food coloring a few drops at a time until desired shade. Adjust consistency with more powdered sugar as needed.
- Step 8: Transfer border icing to a squeeze bottle or pastry bag fitted with a small plain tip. Practice icing on parchment paper to get comfortable with flow.
- Step 9: Carefully trace an outline around each cookie’s edge with the border icing, maintaining even pressure. Allow the border icing to dry slightly before filling.
- Step 10: Beat powdered sugar and 2 tablespoons milk until thick yet pourable. Add food coloring gradually until desired color is achieved. If too thick, add up to 1 teaspoon more milk. Transfer to squeeze bottle or pastry bag.
- Step 11: Mix as many batches and colors of flood icing as desired for decorating.
- Step 12: Carefully fill the interior of each cookie’s border with flood icing, avoiding overflow. Use the tip of the bottle or a toothpick to spread evenly and into corners.
- Step 13: Let iced cookies dry for 24 hours until the surface is completely smooth and not sticky to the touch.
- Step 14: Store dried cookies between parchment paper sheets in an airtight container at room temperature for up to 10 days.
Pro Tips for the Best Easy Sugar Cookies, Edible Icing Recipe
Keep these in mind:
- Measure your flour correctly to avoid dense cookies.
- Chilling the dough helps maintain the shape during baking.
- Try using different flavorings in your icing for a unique twist.
- Practice your icing technique on parchment before decorating the cookies.
- Consider using a mix of royal icing and flood icing for different effects.
Best Ways to Serve Easy Sugar Cookies, Edible Icing Recipe
These delightful cookies shine at any gathering! Serve them at birthday parties, holiday celebrations, or bake sales. You can also package them beautifully as gifts. Consider pairing them with a warm beverage like hot cocoa or a cool glass of milk for a comforting treat.
How to Store and Reheat Easy Sugar Cookies, Edible Icing Recipe
To keep your cookies fresh, store them in an airtight container at room temperature for up to 10 days. If you have leftover dough, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze it for longer storage. This makes it easy to prep your easy sugar cookies for kids whenever you want!
Frequently Asked Questions About Easy Sugar Cookies, Edible Icing Recipe
What’s the secret to perfect Easy Sugar Cookies?
The secret to perfect easy sugar cookies lies in using the right butter temperature and measuring flour correctly. Ensure your butter is cool and not melted, and that you spoon the flour into the measuring cup rather than scooping it directly.
Can I make Easy Sugar Cookies ahead of time?
Absolutely! You can prepare the dough in advance, refrigerate it for up to a week, or freeze it for longer storage. This way, you can enjoy fresh-baked cookies at any time!
How do I avoid common mistakes with Easy Sugar Cookies?
To avoid common mistakes, make sure to chill your dough if it’s too warm, as this can lead to spreading. Also, avoid overbaking; cookies are done when they are set and just beginning to brown.
Variations of Easy Sugar Cookies, Edible Icing Recipe You Can Try
Feel free to experiment with these variations:
- Add lemon zest for a citrus twist.
- Incorporate spices like cinnamon or nutmeg for a seasonal flavor.
- Try different extracts, such as peppermint for a holiday theme.
- Create sandwich cookies with flavored fillings for an extra surprise!
For more baking tips, check out Healthy Peanut Butter Pretzel or Creamy Spinach Cheese Lasagna Recipe. If you’re interested in more dessert ideas, visit Cheesecake Cupcakes Recipe.
Print
Easy Sugar Cookies: 10 Steps to Perfect Icing
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This Easy Cut Out Sugar Cookies recipe delivers classic, buttery sugar cookies perfect for holiday celebrations or any occasion.
Ingredients
- 3 sticks (339 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon almond extract (optional)
- 4 1/2 cups (572 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1 cup (125 grams) powdered sugar, sifted (plus more as needed)
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring, if desired
- 2 to 3 tablespoons milk
- Food coloring, if desired
Instructions
- In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, about 3 minutes. Scrape down the bowl. Add the eggs, vanilla, and almond extract and beat until combined. Scrape the bowl again. On low speed, slowly add the flour and baking powder, beating until incorporated.
- Divide the dough in half. Roll each half between two sheets of parchment paper to 1/4-inch thickness. Place on a baking sheet and chill for at least 1 hour or up to 1 day; alternatively, freeze for 30 minutes.
- Set oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
- Remove dough from fridge and cut into desired shapes using cookie cutters. Reroll scraps as needed. Transfer cut shapes to prepared baking sheets.
- If dough is warm, freeze cut shapes for 15 minutes or until firm to prevent spreading during baking.
- Bake for 10 minutes, until cookies are set and just beginning to brown. Avoid over-baking. Cool for 5 minutes on the pan, then transfer to wire rack to cool completely. Cookies can be frozen uniced for up to 1 month.
- In a small bowl, beat powdered sugar, vanilla, and 1 tablespoon of milk with a fork until thick but still pourable. Add food coloring a few drops at a time until desired shade. Adjust consistency with more powdered sugar as needed.
- Transfer border icing to a squeeze bottle or pastry bag fitted with a small plain tip. Practice icing on parchment paper to get comfortable with flow.
- Carefully trace an outline around each cookie’s edge with the border icing, maintaining even pressure. Allow the border icing to dry slightly before filling.
- Beat powdered sugar and 2 tablespoons milk until thick yet pourable. Add food coloring gradually until desired color is achieved. If too thick, add up to 1 teaspoon more milk. Transfer to squeeze bottle or pastry bag.
- Mix as many batches and colors of flood icing as desired for decorating.
- Carefully fill the interior of each cookie’s border with flood icing, avoiding overflow. Use the tip of the bottle or a toothpick to spread evenly and into corners.
- Let iced cookies dry for 24 hours until the surface is completely smooth and not sticky to the touch.
- Store dried cookies between parchment paper sheets in an airtight container at room temperature for up to 10 days.
Notes
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
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