You know those classic sugar cookies everyone loves to decorate, especially around the holidays? This Sugar Cookie Cutouts with Icing Recipe is exactly that — simple, sweet, and totally customizable. I always find making these cookies feels like bringing a little joy into my kitchen; the soft buttery dough pairs so perfectly with the smooth, sweet icing. Plus, they’re perfect for parties, gifts, or even just a cozy afternoon at home with a cup of tea.

What I appreciate most about this Sugar Cookie Cutouts with Icing Recipe is how reliable it is. The dough holds its shape beautifully, so your cutouts look crisp and clean, even after baking. And the icing? It’s just the right consistency for decorating—thick enough to hold sprinkles but still easy to spread or pipe, so you can get as fancy or as fun as you want.

Ingredients You’ll Need

These ingredients come together to create a perfectly tender yet sturdy cookie that’s great for cutouts. I always suggest using quality butter since it really shines through in both the flavor and texture of these sugar cookies.

Granulated sugar: Adds just the right amount of sweetness and helps with the cookie’s crisp edges.
Unsalted butter: Softened, not melted — this keeps your dough fluffy and easy to handle.
Egg: Room temperature eggs help bind the dough perfectly without making it too dense.
Vanilla extract: A little goes a long way to deepen the flavor of the cookies.
All-purpose flour: Spoon it into your measuring cup and level it off for accurate measurement—this prevents dry or crumbly cookies.
Salt: Balances out the sweetness and enhances the other flavors.
Baking powder: Gives the dough just enough lift to keep the cookies tender.
Milk: For the icing, just enough to get the right smooth consistency for decorating.
Powdered sugar: The base of the icing, making it sweet and silky.
Sprinkles: Because what’s a decorated cookie without a little sparkle?

Variations

Once you’ve nailed this Sugar Cookie Cutouts with Icing Recipe, it’s fun to play around with flavors and colors. I like to add almond extract instead of vanilla sometimes for a slightly different twist that guests always notice.

Almond or lemon extract: Swap one of these for vanilla to switch up the flavor profile; I once made lemon version for a spring party and everyone loved it!
Gluten-free version: Use a gluten-free flour blend to make sure everyone can enjoy these treats.
Colored icing: Divide your icing into bowls and add gel food coloring—kids love helping with this part.
Vegan alternative: Substitute vegan butter and a flax egg to create dairy-free, egg-free cookies.

How to Make Sugar Cookie Cutouts with Icing Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and granulated sugar together until the mixture is pale and fluffy. This usually takes about 3-4 minutes with an electric mixer. A well-creamed mix is key to those melt-in-your-mouth sugar cookies, so don’t rush this step!

Step 2: Add the Egg and Vanilla

Next, beat in the egg and vanilla extract until fully combined. Make sure your egg is at room temperature—cold eggs can cause the butter to seize up and leave you with a lumpy batter.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mix to the wet ingredients, blending just until incorporated. Overmixing at this point can lead to tough cookies, so keep it light!

Step 4: Chill the Dough

This is a golden rule for cutout cookies—wrap your dough in plastic wrap and chill it for at least an hour. Chilling firms up the dough, making it easier to roll out and helping the cookie shapes hold their form during baking.

Step 5: Roll, Cut, and Bake

Roll the dough to about 1/4-inch thickness on a floured surface. Use your favorite cookie cutters to create shapes, then place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes or until the edges just start to turn golden. Keep an eye on them—they can go from perfect to overdone quickly!

Step 6: Make the Icing

While the cookies cool, mix powdered sugar with milk, starting with 4 tablespoons and adding more as needed, until you get a smooth but thick icing. You want it to be spreadable but not runny—think toothpaste consistency. This is what gives those sugar cookie cutouts that professional, glossy finish.

Step 7: Decorate and Enjoy

Spread or pipe the icing onto your cookies, then quickly add sprinkles before the icing sets. I love this step because it lets your creativity shine, and you get to enjoy the fruits of your labor right away. Let the icing harden for about an hour before stacking or storing.

How to Serve Sugar Cookie Cutouts with Icing Recipe

This image shows six baking ingredients placed neatly on a white marbled surface. In the top left, a square white plate holds a block of pale yellow butter with ridges on top. To the right of the butter, there is a single brown egg. Below the egg, a small white bowl is filled with white granulated sugar with a slightly sparkling texture. On the bottom right, a larger white bowl contains a pile of white flour with a powdery, soft texture. To the left of the flour, another small white bowl holds a thick, dark brown liquid, likely vanilla extract. At the bottom left, a tiny white bowl is filled with colorful round sprinkles in red, white, green, and blue. Everything is cleanly arranged and well lit, giving a fresh and organized feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnishes are colorful sprinkles or edible glitter—these add such a festive touch without overwhelming the cookie’s sweetness. Sometimes, I add a tiny dusting of cinnamon on the icing for a subtle warm flavor that guests ask about every year.

Side Dishes

Whenever I’m serving these sugar cookie cutouts, I like to pair them with a hot cup of chai or coffee. The spices in chai complement the sweet vanilla cookies so well. They also go surprisingly well with a scoop of vanilla ice cream if you want to turn dessert into an event!

Creative Ways to Present

For holiday parties, I’ve arranged the decorated cookies on a pretty platter lined with pine branches and berries—such a hit. Another fun idea is packaging them in clear cellophane bags tied with colorful ribbons, making charming gifts that show you put time and love into them.

Make Ahead and Storage

Storing Leftovers

I store leftover sugar cookie cutouts in an airtight container at room temperature. They stay soft and fresh for up to a week if the container seals well. If you want to keep decorations intact, make sure the icing is completely dry before stacking cookies to avoid sticking.

Freezing

I’ve found freezing the undecorated dough works best for me. Roll it out and cut shapes, then freeze the raw cookies on a tray before transferring to a freezer bag. When you’re ready, bake from frozen—just add an extra minute or two to the baking time. Decorating fresh baked cookies retains the best flavor and texture.

Reheating

Reheating sugar cookie cutouts isn’t usually necessary, but if you want that fresh-from-the-oven warmth, pop them in a 300°F oven for about 5 minutes. Avoid the microwave because it softens the icing and can make the cookie chewy instead of tender.

FAQs

Can I make the sugar cookie dough ahead of time?

Absolutely! In fact, chilling the dough for at least an hour improves the flavor and helps maintain the cookie shape when baking. You can even refrigerate the dough for up to 2 days or freeze it for longer storage before rolling out and cutting.
What’s the best way to get the icing the right consistency?

Start by adding 4 tablespoons of milk to the powdered sugar and mix well. If it’s too thick to spread easily, add milk a teaspoon at a time until it reaches a smooth, toothpaste-like consistency. If it’s too runny, add a bit more powdered sugar.
How do I prevent sugar cookies from spreading too much?

Make sure your butter is softened, not melted, and that your dough is chilled before baking. Also, avoid overworking the dough once you add the flour. These steps help the cookies hold their cutout shape perfectly.
Can I use this icing for other types of cookies?

Definitely! This simple powdered sugar and milk icing works great on many cookies—gingerbread, shortbread, even brownies. You can experiment with flavor extracts or colors to match any occasion.

Final Thoughts

This Sugar Cookie Cutouts with Icing Recipe has been a kitchen favorite for years because it’s easy to make, fun to decorate, and just plain delicious. Whenever I bake them, I feel like I’m creating a little moment of happiness—not just for me, but for anyone lucky enough to get one. I really hope you’ll give this recipe a try; it’s an absolute keeper, whether you’re baking with family or as a treat for yourself.

Sugar Cookie Cutouts with Icing Recipe

★★★★★ 4.9 from 55 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 8-10 minutes per batch
Total Time: 1 hour 40 minutes
Yield: Approximately 24 cookies depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This classic Sugar Cookie Cutouts with Icing recipe features soft, buttery sugar cookies that are easy to roll and cut into fun shapes. Decorate these festive cookies with a smooth, sweet icing and colorful sprinkles for a delightful treat perfect for holidays, parties, or any celebration.

Ingredients

Scale

For the Sugar Cookies:

1 cup granulated sugar (200 g)
1 cup unsalted butter, softened (227 g)
1 egg, at room temperature
1 tsp vanilla extract
2 3/4 cups all purpose flour, spooned and leveled (344 g)
3/4 tsp salt
1/2 tsp baking powder

For the Icing:

4–5 tbsp milk (60–75 ml)
3 cups powdered sugar (390 g)
Sprinkles for decorating

Instructions

Prepare the dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients into the wet mixture and mix until a soft dough forms.
Chill the dough: Divide the dough into two equal parts, flatten each into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This step helps the dough firm up for easier rolling and better cookie shape retention during baking.
Roll and cut cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one chilled dough disc to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes and place them about 1 inch apart on the prepared baking sheets.
Bake the cookies: Bake the cutouts in the preheated oven for 8–10 minutes or until the edges are just beginning to turn golden but the centers remain pale. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the icing: In a small bowl, whisk together powdered sugar and milk, starting with 4 tablespoons and adding more milk as needed to reach a smooth, spreadable consistency. Adjust thickness by adding more powdered sugar to thicken or milk to thin.
Decorate the cookies: Once cookies are fully cooled, spread or pipe the icing onto each cookie surface and immediately add sprinkles before the icing sets. Allow the icing to dry completely, about 1 hour, before serving or storing.

Notes

If the dough is too sticky to roll out, chill it longer or lightly flour your rolling surface.
You can substitute milk with almond milk or another milk alternative for a dairy-free version.
Store decorated cookies in an airtight container at room temperature for up to 5 days.
For sharper cookie shapes, chill the cut dough on the baking sheet before baking.

Keywords: sugar cookie cutouts, sugar cookies, cookie icing, holiday cookies, decorated sugar cookies, classic sugar cookie recipe