If you’ve been hunting for a foolproof, charmingly classic treat, this Sugar Cookie Cutouts with Icing Recipe might just become your new go-to. I absolutely love how these sugar cookies roll out perfectly every time, with a tender crumb and just the right hint of sweetness—plus, decorating them is half the fun. Whether you’re baking for the holidays, a party, or just because, you’ll find that this recipe gives you that delightful balance between buttery cookies and a smooth, sweet icing that you can customize however you like. Keep reading, and I’ll share all my best tips to get you baking like a pro in no time!
Why You’ll Love This Recipe
- Perfect Texture Every Time: The dough is tender but firm enough to hold its shape through baking.
- Easy Decorating: The simple icing is just the right consistency for piping and painting fun designs.
- Chilling Tips Included: Chilling the dough and cookies makes cutting and baking easier, which means fewer cracked edges.
- Family Favorite: My kids and friends always go crazy for these cookies, especially when they get to help decorate!
Ingredients You’ll Need
Every ingredient has its role in making these cookies a success. Whether it’s the softened butter that brings richness or the perfectly measured flour that ensures the right texture, these simple staples come together to create cookie magic. I recommend using real vanilla for the best flavor and making sure your butter is truly softened — that’s a game-changer.
- Granulated sugar: Adds classic sweetness and helps create that slight crunch on the cookie edges.
- Unsalted butter: Softened is key here; it gives the cookies a rich, buttery foundation.
- Egg: Brings structure and moisture; be sure it’s at room temperature for easy mixing.
- Vanilla extract: Real vanilla makes a noticeable difference in flavor depth.
- All-purpose flour: Spoon and level your flour or better yet, weigh it to avoid cakey or dry cookies.
- Salt: Enhances all the flavors, balancing the sweetness beautifully.
- Baking powder: Just a touch to help the cookies rise perfectly without spreading too much.
- Milk: Used in the icing to get that smooth, pipe-able consistency.
- Powdered sugar: Sifted for the icing to keep it silky and lump-free.
- Sprinkles: Totally optional but guaranteed to boost fun and festivity!
Variations
I love that this Sugar Cookie Cutouts with Icing Recipe is your blank canvas—you can easily tweak it to fit your taste or occasion. Over time, I’ve customized the icing flavor, tried different cookie shapes, and even added small extras to the dough. Personalizing this recipe is part of the fun, so don’t be shy to experiment!
- Flavor twists: Adding a bit of almond extract with the vanilla gives the cookies a lovely nutty aroma.
- Diet-friendly: I’ve successfully swapped half the butter with coconut oil for a dairy-free twist that still nails the texture.
- Seasonal spices: My go-to during fall is to sprinkle cinnamon or pumpkin pie spice into the dough for extra warmth.
- Colorful icing: Mix in some gel food coloring to the icing for vibrant designs that pop when you’re hosting kids’ baking parties.
How to Make Sugar Cookie Cutouts with Icing Recipe
Step 1: Cream that butter and sugar just right
Start by beating the softened butter and granulated sugar together until fluffy, about 1-2 minutes. I used to just eyeball it, but I learned that a light, whipped texture makes the cookies melt-in-your-mouth delicious. This step is where good things start happening, so don’t rush it!
Step 2: Add egg and vanilla for silkiness
Next, mix in your egg and vanilla extract until the mixture looks pale and fluffy. Taking this little extra time builds air into the dough, which helps the cookies rise just enough and stay tender.
Step 3: Incorporate the dry ingredients carefully
Now add the flour, salt, and baking powder. I like to sift the dry ingredients first or at least mix them well in a bowl before adding to the wet stuff. This avoids clumps, which means smoother dough and more even cookies. Combine until just mixed to keep them tender.
Step 4: Chill the dough, the secret to clean cutouts
Form the dough into a disk and wrap it tightly in plastic wrap. Pop it in the fridge for at least an hour. I discovered this step when I struggled with dough that was too sticky to cut properly. Chilling firms it up, making rolling and cutting smooth instead of frustrating.
Step 5: Roll out and cut your shapes
On a well-floured surface, roll the chilled dough to about ¼ inch thickness. If it pushes back, let it sit just 10-20 minutes to soften slightly—this little patience saves a lot of headaches! Then cut your cookies with your favorite cutters, and get creative with shapes.
Step 6: Chill the cut cookies again before baking
Place your cutouts on a parchment-lined baking sheet and chill them for at least another hour. This is my trick to keeping edges sharp and preventing cookies from spreading too thin during baking. I’ve seen many cookies lose their shape when skipped, so trust me, don’t rush this.
Step 7: Baking to golden perfection
Preheat your oven to 350°F (175°C). Arrange cookies 2 inches apart on the baking sheet, then bake for 10-12 minutes for regular size or 6-8 minutes for mini cookies. Watch closely for a light golden color—I’ve learned that even a minute too long can make edges too crunchy.
Step 8: Mix your icing to smooth, pipe-able magic
Sift your powdered sugar into a bowl, then add 4 tablespoons of milk and mix. If it looks too thick, slowly add the remaining milk until it’s just right—smooth but not runny. This is where you can play with your icing’s consistency depending on how you want to decorate.
Step 9: Decorate and let dry
Fill a piping bag with your icing, using a small round tip or just snip the end for a fine stream. Now comes the fun part—decorating! Whether you pipe outlines, flood with icing, or add sprinkles for a burst of color, let the cookies dry completely before stacking or storing.
Pro Tips for Making Sugar Cookie Cutouts with Icing Recipe
- Proper Flour Measurement: Always spoon and level or use a kitchen scale for flour—this prevents dry, crumbly cookies that don’t hold their shape.
- Chill Twice, Chill Well: Chilling both dough and cut cookies firm up the fat, which gives you those crisp edges and prevents spreading.
- Don’t Overbake: Pull them out as soon as edges turn light golden; cookies continue to bake on the sheet and stay soft inside.
- Icing Consistency Is Key: Too thin icing runs off, and too thick won’t pipe nicely—slowly add milk and test as you go to nail the perfect texture for decorating.
How to Serve Sugar Cookie Cutouts with Icing Recipe
Garnishes
When it comes to garnishes, I personally love simple colorful sprinkles or edible glitter—it adds that playful touch, especially when baking with kids. Sometimes I top the icing with tiny, chopped nuts or even a sprinkle of flaky sea salt for contrast if I want a grown-up twist.
Side Dishes
I often serve these cookies alongside a warm cup of spiced tea or creamy hot chocolate. If I’m hosting brunch or a party, I lay out fresh fruit platters or a light cheese board to balance the sweetness of the cookies.
Creative Ways to Present
One of my favorite ways to present these Sugar Cookie Cutouts with Icing Recipe is on rustic wooden boards layered with parchment paper—makes everything feel cozy and inviting. For holidays, I package them in clear boxes tied with ribbon for instant gifts. For kids’ parties, setting up a decor station lets guests personalize their cookies with different icing colors and sprinkles—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
Once your sugar cookies are fully iced and the icing has dried, store them in an airtight container at room temperature—this keeps them fresh for up to four days. I’ve found layering the cookies between sheets of parchment paper prevents sticking and preserves those delicate decorations.
Freezing
If you plan ahead, you can freeze the dough wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. When you want cookies, thaw overnight in the fridge, roll, cut, and bake as usual. I also sometimes freeze baked cookies (without icing) between parchment sheets—this way, I have treats ready for later decorating sessions.
Reheating
For leftover baked cookies, I like to warm them in a 300°F oven for about 5 minutes wrapped loosely in foil to soften them slightly without melting the icing. This gives a just-baked taste fresh out of the oven and makes them feel special again.
FAQs
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Can I make the dough and freeze it before baking?
Absolutely! Freezing the dough after forming it into a disk works great. Just thaw it overnight in the refrigerator before rolling and cutting your cookies. This makes it super convenient if you want to prep ahead of time.
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How do I prevent my sugar cookies from spreading too much?
The key is chilling both the dough before rolling and the cut cookies before baking. This firms up the fat in the dough, so the cookies hold their shape better and bake with crisp edges rather than spreading flat.
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What if my icing is too runny or too thick?
If your icing is too runny, add a bit more powdered sugar to thicken it. If it’s too thick, slowly stir in small amounts of milk until the desired consistency is reached. It should pipe smoothly without running off the cookie edges.
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Can I use this recipe for cutouts other than sugar cookies?
This recipe is optimized for sugar cookie cutouts because of its texture and how well it holds shape. While you could experiment with similar doughs, you might not get the same crisp edges and tender crumb perfect for decorating with icing.
Final Thoughts
Honestly, this Sugar Cookie Cutouts with Icing Recipe has been a staple in my kitchen for years; it’s like a comforting hug in cookie form. The process is straightforward, the results are reliably delicious, and the decorating is so rewarding—especially when shared with family or friends. If you’re looking to create sweet memories (and incredible cookies) that’ll have everyone asking for your secret, you really can’t go wrong here. Give it a try, and I can’t wait to hear how your kitchen fills with that buttery, vanilla scent that only freshly baked sugar cookies can bring!
Print
Sugar Cookie Cutouts with Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 32 cookies (3 ½ – 4 inch size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic cut-out sugar cookies with a tender texture and light golden edges, perfect for decorating with sweet, smooth icing and sprinkles. These cookies are easy to make, chilled for best shape retention, and baked to perfection. Ideal for holidays, celebrations, or anytime you want a delicious buttery treat.
Ingredients
For the 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
For the Icing:
- 4–5 tbsp milk (60–75 ml)
- 3 cups powdered sugar (390 g)
- Sprinkles for decorating
Instructions
- Cream Butter and Sugar: Add butter and granulated sugar to a large bowl. Cream together until fluffy, about 1-2 minutes, which aerates the mixture and gives the cookies a light texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar. Mix until the batter is pale in color and fluffy, about 1-2 minutes, ensuring everything is well combined.
- Mix Dry Ingredients: In a separate bowl, combine flour, salt, and baking powder. Slowly add the dry ingredients into the wet mixture and mix just until combined, avoiding overmixing to keep cookies tender.
- Chill Dough: Shape the dough into a disk, wrap tightly with plastic wrap, and chill in the refrigerator for 1 hour. This firms up the dough to make rolling and cutting easier.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for even baking.
- Roll Out Dough: On a well-floured surface, roll the dough out to 1/4 inch thickness. If too cold and stiff, let sit for 10-20 minutes before rolling.
- Cut Cookies: Use cookie cutters to cut shapes from the rolled dough.
- Chill Cut Cookies: Transfer cut cookies to the parchment-lined baking sheet and chill for at least 1 hour before baking to help cookies hold their shape.
- Preheat Oven: Preheat oven to 350°F (175°C). If chilling cookies on a sheet, line another baking sheet with parchment for baking.
- Arrange Cookies: Place chilled cookie cutouts about 2 inches apart to allow for slight spreading during baking.
- Bake Cookies: Bake 3 ½ inch cookies for 10-12 minutes; bake 2 inch mini cookies for 6-8 minutes. Bake until edges are light golden and not browned.
- Prepare Icing: Sift powdered sugar into a bowl. Add 4 tablespoons milk and mix until smooth. Add extra milk if icing is too thick until the desired consistency is reached.
- Decorate Cookies: Transfer icing to a piping bag with a small round tip or snip the end of a plastic bag. Decorate cookies with icing and sprinkles as desired.
- Let Icing Dry: Allow iced cookies to dry completely before serving to set the decoration.
- Store Leftovers: Store leftover cookies in an airtight container for up to four days to maintain freshness and flavor.
Notes
- Yields approximately 32 cookies sized 3 ½ to 4 inches or 64 mini cookies sized about 2 inches.
- Proper flour measurement is crucial: spoon flour into the measuring cup and level with a knife or weigh it (125 g per cup) to avoid dense cookies.
- Chilling dough both before rolling and after cutting is important to retain cookie shape and prevent excessive spreading during baking.
- Monitor baking closely to avoid over-browning; cookies should be light golden at the edges.
- Store cookies in an airtight container for up to four days to maintain the best taste and texture.
Nutrition
- Serving Size: 1 medium cookie (about 35 g)
- Calories: 160
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
