Kids love baking these Rolled Sugar Cookies with Icing for Christmas or Easter! Or anytime you want a decorated cookie. I love the simple no-fuss icing on this cookie. Just spread it on and let it set up to harden. This recipe makes a large batch, so if desired, you may cut it in half.
(Post modified with new photos on 12/4/22.)
I’ve never been one to go all out and make beautiful decorated sugar cookies — you know the ones. With thick, lush frosting in many colors and designs. Nope. I need something easier. Like this recipe, and especially the no-nonsense icing. Which, by the way, is perfect when baking with little children.
Decorating cookies is especially fun for kids. They love to put sprinkles and other decorations on them. And the colored icing makes them so pretty.
Ingredients for Rolled Sugar Cookies with Icing
(See the full recipe at the bottom of this post.)
- powdered sugar
- butter, softened
- vanilla extract
- almond extract
- large eggs
- all-purpose flour
- baking soda
- cream of tartar
Icing
- powered sugar
- water
- light corn syrup
- almond extract
- assorted food coloring
- decorating sugar and sprinkles (optional)
Instructions for Making This Recipe
Preheat oven to 375F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Cookies
Using a large mixing bowl, beat together the powdered sugar, softened butter, vanilla and almond extracts, and large eggs on medium speed.
In a small bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Add to creamed butter mixture and mix to combine.
Divide dough in half.
If dough is overly soft, you may cover and refrigerate the dough for 30 minutes.
On a lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-4 inch cookie cutters.
Place the cookies about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake in preheated oven for 7-10 minutes or until edges are light brown.
Remove from cookie sheet and place on a wire cooling rack. Cool completely. Decorate with icing as desired.
Make the Icing
In a large mixing bowl, combine the powdered sugar, water, corn syrup, and almond extract. Beat on low speed until smooth.
Divide the icing among several small bowls, enough for each color you want to make. Stir food coloring, one drop at a time, into each bowl until desired color is established.
Using a butter knife or decorating knife, spread the icing over the cookies as desired.
You may also decorate with colored sugar or sprinkles.
Once the icing has set for a few hours, you may serve cookies on a pretty platter or tray. They are especially yummy with a glass of icy milk.
This recipe will makes 6-8 dozen cookies, depending on the size of the cookie cutter.
See more Cookie Recipes Here. Browse Easter Menu Ideas Here.
Rolled Sugar Cookies with Icing
Ingredients
- 3 cups powdered sugar
- 2 cups butter softened
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
Icing:
- 3 cups powdered sugar
- 3 tablespoons water
- 3 tablespoons light corn syrup
- 1 teaspoon almond extract
- Food coloring assorted
- Decorating Sugar and Sprinkles if desired
Instructions
- Preheat oven to 375F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Cookies
- Using a large mixing bowl, beat together the powdered sugar, softened butter, vanilla and almond extracts, and large eggs on medium speed.
- In a small bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Add to creamed butter mixture and mix to combine.
- Divide dough in half. (If dough is overly soft, you may cover and refrigerate the dough for 30 minutes.)
- On a lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-4 inch cookie cutters. Place about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in preheated oven for 7-10 minutes or until edges are light brown. Remove from cookie sheet and place on a wire cooling rack. Cool completely. Decorate with icing as desired.
Prepare the Icing
- In a large mixing bowl, combine the powdered sugar, water, corn syrup, and almond extract. Beat on low speed until smooth.
- Divide the icing among several small bowls, enough for each color you want to make. Stir food coloring, one drop at a time, into each bowl until desired color is established.
- Using a butter knife or decorating knife, spread the icing over the cookies as desired. You may also decorate with colored sugar or sprinkles. Makes 6-8 dozen cookies.
Notes
I'm excited to see a rolled cookie recipe. I've had such trouble cutting them, but found if I use powdered sugar instead of flour to roll them in, it works so much better and I don't have flour clinging to the baked cookies! Thank you for sharing!
Hi Debbie, Thanks for stopping by to say hello. I've tried several rolled sugar cookie recipes through the years, and this is my favorite by far. That's a good tip about the powdered sugar. Thanks for sharing!