There’s something truly magical about baking Sugar Cookie Cutouts with Icing Recipe, especially when the house fills with that warm, buttery aroma. These cookies are not just sweet bites but perfect little canvases for creativity, whether it’s holiday shapes, fun themes, or just everyday smiles. I love how approachable this recipe is—it’s straightforward enough for a beginner, yet yields those soft, tender cookies we all crave.

What makes this Sugar Cookie Cutouts with Icing Recipe stand out is how well the dough holds its shape while staying soft after baking, plus the icing lets you personalize each cookie with your own sparkle or design. If you’re looking for a recipe that works beautifully for festive occasions or just a cozy baking session with family, this is the one I keep coming back to.

Ingredients You’ll Need

The ingredients for this Sugar Cookie Cutouts with Icing Recipe are simple but thoughtfully balanced to bring you a sweet, buttery, and tender cookie every time. Here’s what you’ll want to gather before starting:

Granulated sugar: It adds just the right amount of sweetness and helps create that lightly crisp edge I love.
Unsalted butter: Softened butter is essential here for a creamy dough and rich flavor without extra salt.
Egg: Make sure it’s at room temperature to help bind the dough perfectly without drying out.
Vanilla extract: A splash of vanilla lifts the flavor, making these cookies taste like a warm hug.
All purpose flour: Spoon and level your flour for accuracy—that’s the secret to a tender, not tough, cookie.
Salt: Just a pinch balances the sweetness and enriches the buttery notes.
Baking powder: Adds a little lift so your cookies aren’t flat.
Milk: For the icing, milk sets the perfect consistency—you can adjust it slightly if you want thicker or thinner icing.
Powdered sugar: Smooth and sweet, it makes the royal icing base that’s perfect for decorating.
Sprinkles: Because what’s a decorated cookie without a little sparkle?

Variations

I’ve played around a bit with this Sugar Cookie Cutouts with Icing Recipe, tweaking it to fit whatever mood or dietary need I have. Don’t hesitate to make it your own—there’s plenty of room for fun here.

Gluten-free: I swapped in a gluten-free all-purpose blend once for a friend’s party, and the cookies still came out tender and held their shape beautifully.
Flavor twists: Adding a hint of almond extract instead of vanilla is a subtle upgrade I sometimes enjoy when I want a nutty aroma.
Healthier version: You can reduce sugar slightly or use a butter substitute if needed, but I recommend sticking close to the original for the best texture.
Colorful icing: I love adding gel food coloring to the icing to suit the season—reds and greens for Christmas, pastels for Easter, or bold hues for birthdays.

How to Make Sugar Cookie Cutouts with Icing Recipe

Step 1: Cream Butter and Sugar until Fluffy

Start by beating the softened unsalted butter and granulated sugar together. I use my stand mixer for this, but a hand mixer works just fine. You want it light and fluffy—that usually takes about 3 to 4 minutes on medium speed. This step is key for achieving that melt-in-your-mouth texture.

Step 2: Mix in Egg and Vanilla

Next, add the room-temperature egg and vanilla extract. Beat until they’re fully combined with the butter mixture but don’t overmix here—just enough to blend. I always remind myself to scrape down the bowl sides so everything comes together evenly.

Step 3: Combine Dry Ingredients and Add Gradually

In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Slowly add this to the wet ingredients in batches, mixing just until you get a smooth, soft dough. It’ll be a little sticky, but if you chill it for about an hour before rolling, it becomes much easier to handle.

Step 4: Roll and Cut Your Cookies

Once chilled, lightly flour your surface and roll the dough out to about 1/4-inch thickness. Use your favorite cookie cutters to make fun shapes. I like to arrange them on a parchment-lined baking sheet with a little space so they don’t spread into each other.

Step 5: Bake to Perfection

Bake at 350°F (175°C) for 8 to 10 minutes or until the edges just start to turn golden. Keep an eye on them—the sugar cookies can go from perfect to overdone quickly! After baking, let them cool completely on a wire rack before you start icing.

Step 6: Make and Decorate with Icing

Mix powdered sugar with milk to create a smooth icing that’s not too runny. You can add a little more milk if it’s too thick. Spread or pipe your icing on the cooled cookies, then sprinkle on any decorations you love. I usually let mine set at room temperature for a couple of hours before storing.

How to Serve Sugar Cookie Cutouts with Icing Recipe

The image shows six white dishes with different baking ingredients arranged on a white marbled surface. At the top left, there is a small square white plate holding a rectangular block of pale yellow butter with neat ridges. To the right of the butter, a whole brown egg with light speckles rests directly on the surface. Below the egg, a small round white bowl is filled with fine white sugar granules, slightly heaped. Beneath it, a larger round white bowl contains a pile of white flour with a slightly uneven, fluffy texture. To the left of the flour, another small round white bowl holds dark brown vanilla extract with a shiny, smooth surface. Finally, at the bottom left corner, a tiny round white bowl is filled with colorful round sprinkles in red, green, white, and pink. The overall layout is clean and organized, with natural soft lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishes, I’m all about sprinkles, edible glitter, or even finely chopped nuts if I want a little texture contrast. Sometimes I’ll add a drizzle of melted chocolate for an extra touch, especially around Valentine’s Day. It’s these little touches that make the cookies feel special and personalized.

Side Dishes

This Sugar Cookie Cutouts with Icing Recipe pairs wonderfully with a cup of hot cocoa or tea—perfect for chilly afternoons. If you’re serving them at a party, I love placing them alongside a platter of fresh fruit or a creamy cheese board for a nice contrast.

Creative Ways to Present

One of my favorite presentation tricks is arranging these decorated cookies on a tiered cake stand for a festive look. For holidays, I sometimes wrap a few in clear cellophane with a colorful ribbon as charming gifts. Trust me, they get rave reviews as gifts—they’re as delightful to wrap as they are to eat!

Make Ahead and Storage

Storing Leftovers

Once decorated and fully dried, I store leftover cookies in an airtight container layered with parchment paper to keep them from sticking. They last beautifully for up to a week at room temperature, though they rarely stick around that long in my house!

Freezing

You can freeze undecorated cookie dough balls wrapped tightly in plastic wrap, then placed in a freezer bag for up to 3 months. When ready, thaw overnight in the fridge and roll out as usual. I’ve also frozen baked cookies without icing—just freshen those up by adding icing after thawing.

Reheating

If your cookies get a bit stale, a quick 5-10 seconds in the microwave or warming them slightly in the oven (around 300°F for a few minutes) can bring back some softness. Just be careful not to melt the icing if it’s already applied!

FAQs

Can I make Sugar Cookie Cutouts with Icing Recipe dairy-free?

Absolutely! You can substitute the unsalted butter with a dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk for the icing. Just keep an eye on the texture of the dough—it might need a little tweaking depending on the substitutions.
How long can I keep decorated sugar cookies fresh?

Decorated sugar cookies stored in an airtight container at room temperature typically stay fresh for about a week. To keep the icing crisp, avoid stacking the cookies or layer them with parchment paper.
What’s the best way to roll out the dough for cutouts?

Chilling your dough for at least an hour before rolling it out makes it easier to handle and helps the cutouts hold their shape better. Use a lightly floured surface and rolling pin, and roll the dough evenly to about 1/4 inch thickness for best results.
Can I prepare the icing ahead of time?

Yes! You can make the icing a day ahead and store it covered tightly in the fridge. Just give it a good stir before using, and if it thickened too much, add a teaspoon of milk at a time until it’s spreadable.

Final Thoughts

Honestly, this Sugar Cookie Cutouts with Icing Recipe has become my go-to whenever I want to bake something that feels joyful and festive. It’s just the right mix of sweet, soft, and so fun to decorate — and I bet you’ll feel the same once you try it. Whether it’s a special occasion or just a relaxing weekend project, these cookies bring out the kid in all of us. So grab your cutters, your favorite sprinkles, and let’s get baking!