Soft Sugar Cookies with Icing Recipe

If you’re craving classic, melt-in-your-mouth treats, this Soft Sugar Cookies with Icing Recipe might just become your new favorite. I absolutely love how these cookies turn out—soft, tender, and lightly sweetened with a perfectly smooth icing that adds just the right amount of charm. Whether you’re prepping for a holiday, a party, or simply want to indulge in some comforting homemade cookies, stick around. I’ll walk you through every step so your batch comes out just right, every single time.

this Recipe

Ingredients You’ll Need

These ingredients come together to make soft, buttery sugar cookies with just enough sweetness—and the icing turns them into delightful little works of art. The key is balancing the flour properly with the butter and chilling the dough well before baking.

• All-purpose flour: The structure builder; measuring carefully here avoids dry or crumbly cookies.
• Baking powder: Provides just enough lift for soft, puffed cookies without being cakey.
• Salt: Enhances all the flavors, even in sweet baked goods.
• Salted butter: Make sure it’s softened but not melted for best texture and flavor.
• Granulated sugar: Sweetens and helps with the tender crumb.
• Eggs: Bring moisture and richness—room temp eggs blend easier.
• Vanilla extract: Classic flavor that warms the dough.
• Almond extract (optional): Adds a subtle nutty note; I love this small twist.
• Powdered sugar (for icing): Ensures smooth, spreadable frosting.
• Milk: Thins the icing to just the right consistency.
• Light corn syrup: Gives the icing a nice sheen and helps it set.
• Food coloring (optional): Perfect for playing with festive or themed designs.

Variations

I like to mix things up depending on the season or occasion. You’ll find this recipe is pretty forgiving and easy to adapt, so don’t hesitate to experiment a bit!

• Gluten-Free Version: I’ve swapped in a gluten-free flour blend, adding a teaspoon of xanthan gum, and the cookies still come out soft and just as tasty.
• Extra Flavor Boost: Sometimes I like adding a teaspoon of lemon zest or a pinch of cinnamon to the dough—gives these sugar cookies a fresh twist.
• Vegan Adaptation: Using dairy-free butter and a flax egg can work well, just slightly adjust baking time and keep an eye to avoid dryness.
• Icing Variations: Experiment with adding a drop of almond or lemon extract to the icing itself for extra flavor dimension.

How to Make Soft Sugar Cookies with Icing Recipe

Step 1: Mix Dry Ingredients Together

Start by whisking your flour, baking powder, and salt in a large bowl. This ensures everything is evenly distributed so your cookies bake up perfectly. I always double-check to make sure my baking powder is fresh—it’s a small thing but makes a big difference!

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat your softened butter and granulated sugar together until it’s light and fluffy. This step traps air and adds to that delightful tender texture. I like to scrape down the sides of the bowl once or twice to make sure everything combines evenly.

Step 3: Add Eggs and Extracts

Mix in the eggs one at a time, beating well after each addition. Follow with vanilla and almond extract—almond gives such a cozy, nostalgic flavor that I always include it, but if you prefer something subtler, just use a little less.

Step 4: Combine Wet and Dry Ingredients

Slowly add the flour mixture into the butter mixture on low speed until a soft dough forms. It should be pliable but not sticky. If at this stage it feels a little sticky, lightly sprinkle some additional flour as you work.

Step 5: Roll and Chill the Dough

Divide the dough into two portions, then roll each on a lightly floured surface to about ¼-inch thickness. This thickness helps keep the cookies soft and pillowy. I always dust the top lightly with flour and cover with plastic wrap before chilling in the fridge for at least an hour (overnight is even better). This step prevents spreading and improves flavor.

Step 6: Cut and Bake Your Cookies

Preheat the oven to 375°F and line baking sheets with parchment or silicone mats. Remove one dough disc from the fridge, and use cookie cutters to cut shapes. Give each cookie some space—around 2 to 3 inches apart—because they puff up a little bit. I’ve learned that if you re-roll scraps, chilling them again before cutting really helps keep the dough firm and prevents spreading.

Bake for 8-10 minutes or until the edges are just turning golden but the centers still look slightly soft. Be careful not to overbake—these cookies will firm up as they cool, and you want them soft, not crisp.

Step 7: Cool and Ice

Once baked, let your cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. For the icing, mix powdered sugar, milk, corn syrup, and vanilla until smooth. Adjust thickness with extra milk or sugar as needed. I love using gel food coloring for vibrant hues—just a little goes a long way. Spread or pipe the icing on once the cookies are fully cooled, and allow it to set for a couple of hours before stacking or packaging. This stops smudging and keeps them looking sharp.

How to Serve Soft Sugar Cookies with Icing Recipe

Garnishes

I often sprinkle some festive colored sugar or edible glitter on top of the icing before it sets. It adds a little sparkle, especially for holidays or celebrations. If you’re feeling extra fancy, mini edible pearls or nonpareils work beautifully too!

Side Dishes

These cookies pair wonderfully with a warm cup of tea, a frothy latte, or even a glass of cold milk. For a fun dessert spread, try them alongside fresh berries or a scoop of vanilla ice cream—the soft cookies provide a perfect textural contrast.

Creative Ways to Present

I like arranging these cookies on pretty platters with colorful napkins for parties. For kids’ birthdays, I’ve done themed shapes and decorated with multiple icing colors to turn them into fun characters. Wrapped individually in cellophane with a ribbon, they also make charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, usually layered between sheets of parchment. They stay soft for up to a week, but honestly, they never last that long at our house!

Freezing

If you want to freeze, I recommend wrapping baked cookies tightly in plastic wrap and then placing them in a freezer bag. I’ve found they keep well up to two months. Just thaw on the counter before decorating or serving.

Reheating

To bring back that fresh-baked feel, I pop the cookies in a 300°F oven for 3-5 minutes. This warms them gently without drying them out and softens up the centers beautifully. Just be sure to skip reheating the iced ones if you want to keep the decorations intact!

FAQs

Final Thoughts

This Soft Sugar Cookies with Icing Recipe feels like a warm hug from the kitchen. It’s one I love to return to because it’s forgiving, fun, and consistently delicious. If you’re anything like me, you’ll enjoy customizing the icing and sharing them with friends or family. Give it a try—I promise you’ll be as hooked on these soft, sweet bites as I am!

Print