Make a festive holiday cookie platter with these easy-to-decorate sugar cookies. The dough is freezer-friendly, perfect for making ahead for cookie swaps and gifting.
Author:Sarah Peterson
Prep Time:30 min
Cook Time:10 min
Total Time:40 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
For Icing:
4 cups powdered sugar
1/4 cup milk or light corn syrup
1 teaspoon vanilla extract
Food coloring (optional)
Instructions
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out shapes using cookie cutters.
Place cookies on prepared baking sheets, about 2 inches apart.
Bake for 8-10 minutes, or until edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
For icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
Decorate cooled cookies with icing and sprinkles.
Notes
Cookie dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and cutting.
For a smoother icing, use light corn syrup instead of milk.
Experiment with different piping tips for varied icing designs.