Rolled Sugar Cookies
Soft, buttery Rolled Sugar Cookies that hold their shape beautifully and are perfect for decorating. These classic cut-out cookies are ideal for holidays, parties, or fun baking days with kids. The easy icing adds glossy, customizable color and flavor.
Ingredients
For the Cookies:
- 1 ½ cups butter softened
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 –4 tablespoons milk start with 2 and adjust as needed
- 1 tablespoon honey or light corn syrup
- 1 teaspoon vanilla extract
- Food coloring optional
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until fully combined.
- Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours.
- Roll out one portion of dough on a floured surface to ¼-inch thickness.
- Cut into shapes with cookie cutters and place on ungreased or parchment-lined baking sheets.
- Bake for 8–10 minutes, or until edges are just beginning to brown.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- For the icing, stir together powdered sugar, milk, honey or corn syrup, and vanilla until smooth. Adjust milk as needed for desired consistency.
- Add food coloring if desired.
- Decorate cooled cookies and allow icing to set before serving or storing.
Notes
- Chill the dough thoroughly to prevent spreading and achieve clean edges.
- Use parchment paper for easy cleanup and consistent baking.
- Add almond extract or lemon zest for flavor variations.
- Freeze unbaked dough or baked undecorated cookies for up to 3 months.