Perfect Soft Sugar Cookies with Easy Icing
Perfect Soft Sugar Cookies with Easy Icing
Introduction
There's something truly magical about a perfectly soft sugar cookie. They're a timeless classic, evoking memories of childhood and simple joys. This recipe delivers an incredibly tender, buttery cookie that melts in your mouth, paired with an easy-to-make icing that's perfect for decorating. Whether you're making them for a special occasion or just a cozy afternoon treat, these Perfect Soft Sugar Cookies with Easy Icing are sure to bring smiles to everyone who tries them. Get ready to bake a batch of pure happiness!
Ingredients
- For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- For the Easy Icing:
- 3 cups powdered sugar (confectioners' sugar)
- 3-4 tablespoons milk (dairy or non-dairy, or water)
- 1 teaspoon pure vanilla extract
- Optional: A few drops of food coloring
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. The dough will be soft.
- Chill the Dough: Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is crucial for preventing spread and making the dough easier to handle.
- Preheat Oven & Prep Sheets: Once the dough is chilled, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll and Cut Cookies: Lightly flour a clean surface and a rolling pin. Take one disk of chilled dough and roll it out to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll any scraps until all dough is used.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake to keep them soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Cookies must be completely cool before icing.
- Make the Easy Icing: In a medium bowl, whisk together the powdered sugar, milk (start with 3 tablespoons and add more if needed), and vanilla extract until smooth. If using food coloring, add a few drops and mix until the desired color is achieved. The icing should be thick enough to coat a spoon but thin enough to spread easily.
- Decorate: Once the cookies are completely cooled, use a small offset spatula or a knife to spread the icing evenly over each cookie. Let the icing set for at least 30 minutes before stacking or storing.
Pro Tips & Notes
- Do Not Overmix the Dough: Overmixing develops gluten, which can lead to tough cookies. Mix until just combined.
- Chill the Dough Thoroughly: This is a key step! Cold dough holds its shape better, prevents spreading, and makes it much easier to roll out and cut.
- Avoid Overbaking: Sugar cookies are best when they are just barely golden at the edges and still look slightly soft in the center. Overbaking will result in dry, crumbly cookies.
- Cool Cookies Completely Before Icing: Applying icing to warm cookies will cause it to melt and run, creating a messy finish. Patience is a virtue here!
- Adjust Icing Consistency: If your icing is too thick, add more milk a teaspoon at a time. If it's too thin, add more powdered sugar a tablespoon at a time, until you reach your desired consistency.
- Lightly Flour Your Surface: Use just enough flour to prevent sticking when rolling out the dough. Too much flour can make the cookies dry.
Nutrition Facts (per serving)
- Calories: 180-220
- Total Fat: 8g-10g
- Saturated Fat: 5g-6g
- Cholesterol: 30mg-40mg
- Sodium: 80mg-100mg
- Total Carbohydrates: 25g-30g
- Dietary Fiber: <1g
- Total Sugars: 15g-20g
- Protein: 2g-3g
Frequently Asked Questions
- Q: Can I make the cookie dough ahead of time? A: Absolutely! The dough can be made up to 2-3 days in advance and stored tightly wrapped in the refrigerator. You can also freeze the dough for up to 3 months. Thaw in the refrigerator before rolling.
- Q: Why are my sugar cookies spreading too much? A: The most common reasons are insufficient chilling time for the dough, using butter that was too soft (or melted), or measuring too little flour. Ensure your butter is softened but still cool to the touch, and always chill the dough adequately.
- Q: How do I store these iced sugar cookies? A: Once the icing has fully set, store the cookies in an airtight container at room temperature for up to 5-7 days. You can separate layers with parchment paper to prevent sticking. They can also be frozen for up to 3 months.
- Q: Can I use different flavor extracts in the cookies or icing? A: Yes, definitely! While vanilla is classic, feel free to experiment with almond extract, lemon extract, or even a touch of peppermint extract for a festive twist.