Foolproof Iced Sugar Cookie Recipe-Valentines Day
It’s almost Galentine’s Day and Valentine’s Day – let’s make some cookies
Who doesn’t like a simple fresh baked soft sugar cookies with the mouth watering icing? It’s fun to make cookies for friends and Gal Pals, teachers and neighbors. This easy recipe makes two dozen cookies so you may want to double the recipe if you plan on gifting any cookies. The cookies bake beautifully and have a soft center, yummy!
The sugar cookie dough is nearly foolproof if you follow the directions carefully. I have provided two types of icing/frosting depending on your preference. My kids have always like a thicker type of cookie icing/frosting. I think cookies decorated with a royal icing are so pretty and delicate. It’s up to you!
These cookies freeze well, see freezing tips below.
Here is what you will need to make perfect sugar cookies:
- High quality cookie Sheets
- Rolling Pin
- Food Coloring: Liquid food coloring can alter the consistency of the icing, so I recommend gel food coloring. For the pictured cookies,
- Piping Tips/Squeeze Bottle:
- Piping Bag: If you’re using royal icing and a piping tip, you need a disposable bag for this technique.
- Cookie Sheets
- Mixer– I prefer my Kitchen Aid Mixer
- Parchment Paper or Silicone Mat
- Measuring Cup and spoons
- Mixing Bowls
What I look For A Good Sugar Cookie Recipe:
- Cookies that are easy to cut with cookie cutters
- Soft, thick centers with slightly crisp edges
- Irresistible buttery vanilla flavor with a zest of lemon
- Taste delish with or without icing
- Bake flat for easy icing
- Stay soft for days
- Freeze beautifully
- Delish with or without icing
If you like this recipe, you may also like my favorite pumpkin bread recipe here.
Method
- 1 cup (2 sticks) unsalted butter, softened1 cup granulated sugar1 large egg2 teaspoons vanilla extract½ teaspoon almond extract (optional but delicious)3 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
- Make the Dough
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla, and almond extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Chill
- Divide the dough into two discs.
- Wrap each in plastic wrap and refrigerate for at least 1 hour.
- Roll & Cut
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough to about ¼-inch thick on a lightly floured surface.
- Cut into shapes using your favorite cookie cutters.
- Bake
- Place cookies on a parchment-lined baking sheet about 1 inch apart.
- Bake for 8–10 minutes, until the edges are just beginning to turn a light golden color.
- Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
Easy Vanilla Glaze
Ingredients
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Foolproof Tips
✔ Chill the dough before rolling—it prevents sticking and helps the cookies keep their shape. ✔ Roll the dough to an even thickness so all the cookies bake evenly. ✔ Don’t overbake. The cookies should still look pale in the center when you remove them from the oven. ✔ Bake one tray at a time for the most even results. ✔ Let cookies cool completely before decorating.Fun Variations
🎄 Add holiday sprinkles before baking. 🍋 Stir in 1 teaspoon lemon zest for a bright citrus flavor. 🎂 Replace the almond extract with extra vanilla for a classic bakery-style cookie. 🎉 Mix colorful sprinkles into the dough for festive funfetti cookies.Storage
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months.
- Cookie dough can also be frozen for up to 3 months—just thaw overnight in the refrigerator before rolling.
