Iced Sugar Cookies

5 from 1 vote

These irresistibly chewy iced sugar cookies are the perfect treat to whip up for a sweet treat to share! A simple, no- chill cookie dough, the perfect pop of flavor, and the perfect cookie that is just the right amount of soft and chewy. Made extra fun with a simple icing glaze and we love to add nonpareils for a pop of color. This recipe makes about 20 cookies--and we think that is the perfect amount!

Prep Time10

Cook Time8

Total Time28

Course: cookies, Dessert

Cuisine: American

Servings: cookies, approx.

Author: Lorie Yarro

Ingredients

Cookies

½ cup unsalted butter (113g) softened
1 ¼ cup flour (152g) *see note below
½ cup plus one Tbsp sugar (112 g)
1 Tbsp light brown sugar, packed (18 g)
1 tsp vanilla extract
½ tsp almond extract
1 large egg yolk room temperature
¼ tsp baking soda
½ tsp baking powder
¼ tsp salt
sugar to roll cookie dough in, if not icing

Icing Glaze

1 ½ cup powdered sugar
4-5 Tbsp half and half or milk
½ tsp almond extract
Nonpareils sprinkles

Instructions

In a small bowl, combine flour, baking soda, baking powder and salt. Whisk together to combine.
In a medium bowl, using a hand or standing mixer, cream the butter, brown sugar and sugar until light and fluffy. (about 2-3 minutes). Add in egg yolk, almond extract and vanilla and beat until combined.
Slowly pour in the dry ingredients and beat just until combined–do not over mix. Cookie dough may be a bit crumbly or in pieces, but just pull it together. Roll cookie dough into about 1 1/2 inch balls. You can roll into sugar if you don't plan on icing them later. Arrange on a parchment paper lined baking sheet about 2 inches apart.
Bake 8-11 minutes or until edges are set and tops are a touch puffy but starting to settle and maybe even crinkle a bit. Shuffle with a biscuit cutter for perfect round cookies. Allow to cool for serveral minutes before transferring to wire rack, eating or glazing. (ha–right, I burn my tongue every time)
Once cookies have cooled, whisk icing ingredients together and dip the top of each cookie in the glaze and add some nonpareils over top. Allow to set completely.
Store in an air tight container or freeze.

Notes

* For some reason, the grams will not double or triple automatically when you hit the 2x or 3x button on this recipe so make sure to manually change these!

Storage: Store cookies in an airtight container at room temperature for about 3-4 days. The texture will be at it's best in the first 2 days and then they can become a bit more dry.

You can freeze these sugar cookies once they are completely cooled and icing has set. Make sure to layer with parchment so the cookies don't become stuck to one another. Freeze for about 3 months and allow to thaw at room temperature before eating.

Always, always always make sure to cream your butter and sugar well enough. Do not skimp on the time. This seems to be where I get myself in trouble when trying to cut corners. Creaming helps give the cookies the right texture.

Another helpful pointer is knowing that softened butter is not warm. It will not look greasy or shiny and still hold shape quite well. The internal temperature should be about 65°F-67°F which is much cooler than you may realize. Over-warming your butter can result in thin cookies that spread a lot–no one wants that!

Err on the side of under baking these sugar cookies. When you pull them out, you may think they are not quite ready yet, but they you are better off in the end for sure. Slightly under baking will keep the cookies nice and soft, retain the right amount of moisture and have that perfect chew. The line between just right and over baked can be hard to tell.

Nutrition