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Sugar Cookie Cutouts with Icing Recipe

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★★★★★

4.6 from 146 reviews

This classic Sugar Cookie Cutouts with Icing recipe yields soft, buttery cookies with a perfect sweet vanilla flavor, topped with a smooth, easily spreadable icing and colorful sprinkles. Ideal for holiday celebrations, parties, or any occasion that calls for festive, beautifully decorated cookies.

Ingredients

Scale

Sugar Cookies

  • 1 cup granulated sugar (200 g)
  • 1 cup unsalted butter, softened (227 g)
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 2 3/4 cups all purpose flour, spooned and leveled (344 g)
  • 3/4 tsp salt
  • 1/2 tsp baking powder

Icing

  • 4–5 tbsp milk (60–75 ml)
  • 3 cups powdered sugar (390 g)
  • Sprinkles for decorating

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
  2. Chill the dough: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour. This helps the dough firm up, making it easier to roll out and cut.
  3. Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  4. Roll and cut the cookies: On a lightly floured surface, roll out one portion of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them onto the prepared baking sheets, spacing them about 1 inch apart.
  5. Bake the cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges just start to turn golden. Keep a close eye to avoid over-baking which can dry out the cookies.
  6. Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the icing: In a medium bowl, whisk together powdered sugar and 4 tablespoons of milk, adding more milk as needed to achieve a smooth, spreadable consistency. The icing should not be too runny.
  8. Decorate the cookies: Once the cookies are completely cool, spread the icing evenly over the tops using a knife or spatula. While the icing is still wet, sprinkle with your choice of colorful sprinkles to decorate.
  9. Set the icing: Allow the icing to set at room temperature for at least 30 minutes before serving or storing.

Notes

  • Make sure the butter is softened — not melted — for the best dough texture.
  • Chilling the dough is essential for easier handling and better cutout shapes.
  • Use parchment paper or silicone mats to avoid sticking and ease cleanup.
  • Decorate cookies only after they have completely cooled to prevent melting the icing.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • The icing can be tinted with food coloring for added decorative options.

Keywords: sugar cookies, cutout cookies, sugar cookie recipe, cookie icing, holiday cookies, decorated cookies

Find it online: https://mjrecipe.com/sugar-cookie-cutouts-with-icing-recipe/