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Fall Sugar Cookies, soft sugar cookies, sugar cookie recipe
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Fall Sugar Cookies

This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!
Course Dessert
Cuisine American
Keyword fall, sugar cookie
Prep Time 10 minutes
Cook Time 8 minutes
Cool 5 minutes
Total Time 23 minutes
Servings 24 cookies

Ingredients

Cookies

  • 1 cup butter (2 sticks) room temperature
  • 1 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 2 tsp baking powder
  • 3 cups all-purpose flour

Icing

  • 1 cup confectioners sugar
  • 1 tbsp milk
  • 1 tbsp light corn syrup
  • 3-4 drops food coloring
  • ¾ cup fall M&M's - chopped/crushed or colored sprinkles sanding sugar- optional

Instructions

Cookies

  • Preheat the oven to 350 degrees.
  • Place the butter in the mixing bowl and beat until smooth and lighter in color.
  • Slowly beat in the sugar, egg, and extracts, scraping the bowl as needed.
  • Stir in the baking powder, then the flour, and mix until fully combined.
  • Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough to about ¼" thick.
  • Use cookie cutters to cut into desired shapes. Use a spatula to transfer the dough to a parchment-lined baking sheet.
  • Bake for 6-8 minutes. Cool on the pan approx 5 minutes before transferring to a wire rack
  • Rotate your baking sheets. You want to set the uncooked dough on a cool baking sheet to ensure these bake perfectly. If you use a warm baking sheet, the cookies will bake unevenly.

Icing

  • In a small bowl, whisk the sugar with a fork to remove all of the lumps.
  • Whisk in the milk and corn syrup to form a smooth icing. Adding more sugar or milk as needed for desired consistency.
  • Stir in food coloring to desired shade.
  • Transfer to piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing.
  • Once you have completed the border, transfer your remaining icing back into the bowl & add in another tbsp milk to thin out. Stir well.
  • Transfer thinner icing to a squeeze bottle with a thin opening (see link in post) & squeeze the icing into the center of the cookie. This is called flooding.
  • Take an offset spatula or toothpick & smooth out to fill inside the border you created.
  • Sprinkle with crushed M&M's if desired. Let dry completely before stacking.