Soft Sugar Cookies with Icing
Deliciously soft sugar cookies topped with creamy icing, perfect for any celebration or sweet indulgence.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 4 ½ cups All-Purpose Flour
- 4 tsp Baking Powder
- ¾ tsp Table Salt
- 1 ½ cups Butter At room temperature.
- 1 ½ cups Granulated Sugar
- 3 large Eggs At room temperature.
- 5 tsp Vanilla Extract
- 5 cups Powdered Sugar Sifted.
- ⅓ cup Butter Melted (for icing).
- 1 Tbsp Vanilla Extract For icing.
- 7-8 Tbsp Milk Plus more as needed.
- Pink Food Coloring Optional
- Rainbow Sprinkles Optional
Instructions
- In a large bowl, whisk together flour, baking powder, and salt until well combined.
- In the bowl of an electric mixer, cream together softened butter and granulated sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed.
- Add vanilla extract and mix until combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for about an hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop portions of chilled dough, roll into balls, and gently flatten each ball before placing them on the prepared sheets.
- Bake for 10-12 minutes until edges are lightly golden. Centers may look underbaked.
- Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth.
- Spread icing over cooled cookies, adding food coloring and sprinkles if desired.
- Let the icing set for at least 2 hours before storing in an airtight container.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cookies in an airtight container at room temperature for up to one week.