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Easy Sugar Cookies with Edible Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews
  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 40 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Cut Out Sugar Cookies recipe delivers classic, buttery sugar cookies perfect for holiday celebrations or any occasion. With a tender yet sturdy texture ideal for shaping and decorating, these cookies come with detailed instructions for making both border and flood icings. The recipe guides you through rolling, chilling, cutting, baking, and decorating with royal icing for beautiful, professional-looking results that hold up well. Simple ingredients and clear steps make this a go-to recipe for bakers of all skill levels.

Ingredients

Scale

For the Cookies:

  • 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

For the Border Icing:

  • 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

For the Flood Icing:

  • 2 to 3 tablespoons milk
  • Food coloring, if desired

Instructions

  1. Make the dough: 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.
  2. Divide and chill dough: 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.
  3. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
  4. Cut out cookies: Remove dough from fridge and cut into desired shapes using cookie cutters. Reroll scraps as needed. Transfer cut shapes to prepared baking sheets.
  5. Firm the dough if needed: If dough is warm, freeze cut shapes for 15 minutes or until firm to prevent spreading during baking.
  6. Bake the cookies: 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.
  7. Make the border icing: 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.
  8. Prepare icing application: 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.
  9. Pipe borders on cookies: 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.
  10. Make the flood icing: 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.
  11. Prepare multiple colors (optional): Mix as many batches and colors of flood icing as desired for decorating.
  12. Fill inside the borders: 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.
  13. Dry the decorated cookies: Let iced cookies dry for 24 hours until the surface is completely smooth and not sticky to the touch.
  14. Storage: Store dried cookies between parchment paper sheets in an airtight container at room temperature for up to 10 days.

Notes

  • Measure flour accurately using the spoon-and-level method to avoid dense, dry, or cakey cookies.
  • The amount of powdered sugar for icing depends on whether you use milk or water, brand of sugar, and kitchen humidity; adjust as needed for desired consistency.
  • Organic powdered sugar made with tapioca starch yields thicker, sturdier icing and better flavor.
  • Water can be used instead of milk for the icing: use 1 tablespoon + 1 teaspoon water for border icing and 1 ½ tablespoons water for flood icing.

Nutrition

  • Serving Size: 1 cookie (without icing)
  • Calories: 150
  • Sugar: 10g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/easy-sugar-cookies-with-edible-icing-recipe/