Description
Easy sugar cookie recipe that yields tasty cookies that don’t spread. Includes instructions for a pretty and foolproof sugar cookie frosting. Recipe may be doubled.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups (315 g) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 3 cups (375 g) powdered sugar, sifted
- 3–4 Tablespoons milk
- 2 Tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- Gel food coloring (optional)
- Additional candies and sprinkles for decorating (optional)
Instructions
- Combine butter and sugar in a mixer and beat until creamy.
- Add egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir dry ingredients into wet until dough is smooth.
- Wrap half of the dough in plastic wrap and mold into a flat disk. Repeat with the remaining dough.
- Transfer dough to refrigerator and chill for at least 2-3 hours.
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Roll out to 1/8 inch or 1/4 inch.
- Use cookie cutters to cut out shapes and transfer shapes to prepared baking sheet, spacing at least 1 inch apart.
- Bake on 350F (175C) for 8-10 minutes, or until edges just begin to turn lightly golden brown.
- Allow cookies to cool completely on cookie sheet before decorating.
- Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a bowl and stir until combined for the frosting.
- If frosting is too thick, add more milk, about a teaspoon at a time. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
- If coloring the frosting, divide into bowls and color as desired at this point.
- Transfer frosting to a piping bag with a piping tip, or place in a Ziploc bag and snip a small piece of the corner off.
- Pipe frosting on cookies and decorate with decorative candies, if desired.
- Allow frosting to harden before enjoying, stacking, or storing.
Notes
- You may reduce the vanilla extract to 3/4 teaspoon and add 1/4-1/2 teaspoons of almond or lemon extract.
- Light corn syrup is recommended for the firmest, glossiest finish.
- To make icing in advance, store in an airtight container with plastic wrap pressed against the surface.
- Keep uneaten cookies sealed in an airtight container at room temperature for up to ten days, or freeze for several months.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown