Cut-Out Sugar Cookies with Easy Icing

Buttery cut-out sugar cookies that hold their shape when baked, with a simple powdered sugar icing. Roll, cut, bake, and decorate with sprinkles.

Ingredients

• 3 cups all-purpose flour, plus more for rolling (spoon into the cup and level it off)
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• Sprinkles and cookie cutters, for decorating

Easy Kid Icing

• 2 cups powdered sugar
• 2 to 3 Tbsp milk, added a little at a time
• ½ tsp vanilla extract
• Food coloring (optional)

Stir the powdered sugar, vanilla, and most of the milk until smooth. Add the rest of the milk, a little at a time, until the icing is thick but spreadable. Divide into small bowls and stir a drop or two of food coloring into each.

Instructions

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla until combined.
4. Add the flour mixture and mix on low speed just until the dough comes together.
5. Divide the dough in half and shape each half into a flat disc. Wrap each disc and chill for at least 1 hour, or overnight.
6. Heat your oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll one disc of dough out to ¼-inch thick. Keep the other disc in the fridge until you need it.
8. Cut out shapes with floured cookie cutters and place them 1 inch apart on the baking sheets.
9. Bake for 10 to 12 minutes, until the cookies are just golden around the edges.
10. Cool completely on a wire rack before icing. Warm cookies will melt the icing.

Baking Tips

⭐ Don't skip the chill time. Cold dough keeps the cookies from spreading, so the shapes stay sharp.

⭐ Roll the dough to an even ¼ inch. Thin spots burn and thick spots stay doughy.

⭐ Flour your cookie cutters, and re-roll the scraps just once for the best texture.

⭐ Cut all the cookies the same size so they bake at the same speed.

⭐ Cookies must be completely cool before you decorate.

⭐ Undecorated cookies keep in an airtight container for up to 1 week. Once iced, let the icing set before stacking.

⭐ Don't taste the raw dough. It contains a raw egg and raw flour, so bake it first.

Ways Kids Can Help

• Choose cookie cutters and press them into the dough close together.
• Set out the sprinkles in small bowls.
• Decorate the cooled cookies with icing and sprinkles.

Equipment Used

• Medium mixing bowl and whisk
• Large mixing bowl with a hand mixer or stand mixer
• Rolling pin
• Cookie cutters
• Baking sheets
• Parchment paper
• Wire cooling rack
• Small bowls and spoons for icing

Contest Notes

Prep time: 30 min plus 1 hour chilling | Bake time: 10–12 min | Original recipe yield: About 2 dozen 3-inch cookies | Level: Medium

Hosting a cookie contest? Grab the free Cookie Judge Scorecards and Contest Invitation Cards to score your bakes.

Based on the classic butter cut-out sugar cookie ratio of 3 cups flour to 1 cup butter and 1 cup sugar.