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Iced Sugar Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


5 from 1 review

  • 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

Keywords: Iced Sugar Cookies

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