Easy Sugar Cookie Recipe
Easy Sugar Cookie Recipe for soft & chewy sugar cookies that come out perfect every time - no chill time required. Great for any holiday & super delicious gifts. You'll love them.
Servings 24 cookies
Ingredients
Cookies
- 3½ cups sifted all-purpose flour
- 2 tsp baking powder
- 1½ cups granulated sugar
- 2 eggs
- 1 cup butter
- 2 tsp vanilla extract
Icing
- 2 cup confectioners sugar + more to get a thicker consistency
- 2-3 tbsp milk
- 3-4 drops food coloring
Instructions
Cookies
- In a medium bowl, stir together flour & baking powder. Set aside.
- In the mixer bowl, whip the butter & sugar together until fluffy.
- Beat in the eggs & vanilla.
- Slowly stir in the flour mixture, a third at a time to make the dough. It should be stiff.
- Preheat the oven to 350 degrees.
- On a lightly floured surface, roll out dough to about 1/4" thick & cut your shapes.
- Use a thin spatula to transfer your cookies to an ungreased baking sheet.
- Bake for 8 minutes or until edges are slightly golden and firmed. Don't over bake, they will firm as they set.
- Cool on the pan approx. 2 minutes before transferring to a wire rack
Icing
- In a small bowl, whisk sugar & 2 tbsp milk to form a thick, smooth icing. Adding more sugar as needed.
- Stir in food coloring to desired shade.
- Transfer the icing to a piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing so you want it to be thick.
- Once you have completed the border, transfer your remaining icing back into your bowl & add in another tbsp milk to thin it out. Whisk well.
- Transfer thinner icing to a squeeze bottle (like what you would use for ketchup with a narrow tip) & squeeze the icing into the center of your cookie. This is called flooding.
- Take an offset spatula & smooth out to cover the whole inside.
- Let the icing dry completely before stacking.