Iced Sugar Cookies

  • By KJ

Iced Sugar Cookies are wonderfully delicious! A soft, cut-out sugar cookie is decorated with a glossy icing to make the perfect iced sugar cookie! Fluffy, sweet and full of sugar cookie goodness.

Iced Sugar Cookies

Iced Sugar Cookies are wonderfully delicious! A soft, cut-out sugar cookie is decorated with a glossy icing to make the perfect iced sugar cookie! Fluffy, sweet and full of sugar cookie goodness.

Sugar Cookie Dough

Sugar cookie dough can have the reputation for being high-maintenance, but not with this recipe! A hassle-free sugar cookie dough is what I’m all about – and so was my Grandma since it was her go-to all these years!💛

Start off by creaming together butter and sugar until light and fluffy. Add in the dry ingredients just until a dough forms.

Next, separate the dough into two parts, form into disks, wrap in plastic wrap and refrigerate. Unfortunately, with a sugar cookie dough, refrigeration isn’t a step that can be skipped. Trust me, it’s worth it!

Finally, roll out the cookie dough and have some fun! Use cookie cutters to cut into all shapes and sizes.

Tips and Tricks

While making sugar cookies, there’s a couple tips to keep in mind that will make your life much easier:

  • Refrigerate the dough – doing so allows the dough to be rolled out, cut into shapes and then hold that shape while baking. Otherwise, the cookies would run all over the pan in the oven.
  • Handle the dough as little as possible – our hands are naturally warm and will start to melt the butter in the dough if over-handled. Keeping light, quick touches while handling the dough is optimal.
  • Keep the rolling pin and surface floured – since the dough does need to be rolled out, a floured work surface and rolling pin will keep the dough from sticking.
  • Don’t roll out the dough too thick – if the dough isn’t rolled out enough and left thicker, it will cause the cookies to puff up and become formless blobs in the oven. I mean, they’re still edible, but won’t have any shape definition.
  • If you have different sizes of cookie cutters, try to bake the smaller ones together on one baking sheet and the larger ones on another. That way, the cookies will all bake evenly instead of the smaller ones getting done first.

Let’s Talk Icing

A blank sugar cookie is just begging to be iced. And this icing recipe is easy and delicious! No fancy frills here – this is a straight-forward icing recipe that doesn’t require egg whites or a lot of work. Count me in!

Whisking together powdered sugar, a bit of corn syrup, milk and extract creates a glossy icing ready for any occasion. The corn syrup is needed to help the icing create a shell-like effect that keeps the cookies from sticking together once iced and set.

Once the icing is made, it’s time to get creative! Swirl in different colors or top with sprinkles. There are a couple ways the cookies can be iced:

  • Spread the icing on – use either the back of a spoon or a butter knife to spread the icing onto the cookies. This is what I do when I don’t want to take the time to put the icing into a bag.
  • Pipe the icing on – transfer the icing to piping bags and ice the cookies. This method will allow you to get more precise lines and designs.

Looking for other Cookie Recipes? Check these out!


Frosted Sugar Cookies
Peanut Butter Cookies
Soft Gingerbread Cookies
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Iced Sugar Cookies

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 2 hours
  • Yield: 25-30 cookies 1x


Iced Sugar Cookies are wonderfully delicious! A soft, cut-out sugar cookie is decorated with a glossy icing to make the perfect iced sugar cookie! Fluffy, sweet and full of sugar cookie goodness.



For the sugar cookies:

  • 2 1/2 sticks (20 tablespoons) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the icing:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon almond or vanilla extract (use clear vanilla if ultra white icing is desired)


For the sugar cookies:

  1. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. Add in the flour, baking powder and salt and mix just until a dough forms. Divide the dough into two equal parts, form each part into a disk and wrap in plastic wrap.
  3. Refrigerate for 30-45 minutes.
  4. Preheat your oven to 350 degrees. Roll the dough out onto a well-floured surface into a 1/8-1/4 thick sheet. Cut with desired cookie cutters and place the cookies on a baking sheet a couple inches apart from each other. Repeat until all the dough has been used and cut into shapes, handling the cookie dough as little as possible.
  5. Bake the cookies for 10-12 minutes, or until they just start to turn slightly golden brown. Remove from the oven, allow the cookies to cool slightly on the pan and then transfer to a wire cooling rack to cool completely.

For the icing:

  1. In a medium bowl, whisk together the powdered sugar, milk, corn syrup and almond extract until smooth and glossy. Divide into other bowls if a variety of colors is desired.
  2. Ice the cooled cookies by using a piping bag for more precise lines, or a butter knife for a solid glaze. Decorate as desired with sprinkles before the icing sets. Allow the iced cookies to set for 20-30 minutes before combining or stacking them. Enjoy!


  • If making the cookie dough a day in advance, allow to set at room temperature for 15-20 minutes prior to rolling out as it will be very hard to roll from being refrigerated all night.
  • The amount of cookies this recipe makes will depend on what size cookie cutters are used.
  • Store the iced cookies in an air-tight container or bag.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 1 hour, 50 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking


  • Serving Size: 1
  • Calories: 203
  • Sugar: 17.8g
  • Sodium: 118mg
  • Fat: 9.7g
  • Carbohydrates: 27.9g
  • Fiber: 0.3g
  • Protein: 1.9g
  • Cholesterol: 38mg



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