iced sugar cookies recipe

These iced sugar cookies are a favorite with my co-workers. They have a buttery sweet flavor and light flaky texture.

You can also substitute almond extract for vanilla extract in both the cookies and icing and top with slivered almonds for delicious almond sugar cookies.


2 1/4 cups all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
1 egg, beat
1 teaspoon vanilla extract

sugar cookie with sprinkles


In a medium bowl, combine the flour and confectioners' sugar. Stir in the melted butter, egg, and vanilla until well blended. Cover, and refrigerate dough for at least 2 hours.

Divide dough into about three equal parts. While rolling out one part, wrap the other two in plastic wrap and keep the other two cool in the fridge or freezer. The warmer the dough gets, the more difficult it is to work with.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

On a lightly floured surface, roll the dough out 1/4 inch thick.

As you roll it out, continue to lift and add more flour underneath so that the cookies will lift easily up.

Cut into desired shapes using cookie cutters. Then ball dough up and put it in the fridge or freezer wrapped up until it's stiffened up again.

Don't try to get more than one pass out of each dough before putting it back in the freezer.

You gotta keep it cool. You gotta keep the surface floured.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Watch them, they can start to brown quickly.

icing for cookies:

2 cups confectioner's sugar - sift before measuring
1 1/2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk



Melt the butter in a small bowl or mug. then add vanilla extract. As long as the butter isn't too hot, add 3 tablespoons milk and mix it up.

In a separate bowl, add the sifted confectioner's sugar and salt.

With a wire whisk add the butter mixture until thoroughly combined. if it's too thick, add another tablespoon milk and mix thoroughly. add more milk for thinner icing.

Thinner icing takes longer to set, but is easier to brush on cookies.

Divide into bowls and mix in food coloring. or just leave it white.

I use silicone basting brushes or the back of a spoon to apply the icing and toothpicks for the detail work.

I recommend topping sugar cookies with sprinkles. There's something about that added crunch that makes them delightful.

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