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Iced Sugar Cookies

James Farmer
This is my easy version of iced sugar cookies. I hope y’all roll out some fun for your family and friends and even get the kids involved! Cookie making at the holidays is one of my fondest memories.
5 from 1 vote
Course Dessert


  • 1 cup 2 sticks butter, at room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 1 ⁄2 teaspoons vanilla extract
  • 1 teaspoon almond extract * optional
  • 2 1/2 cups sifted all-purpose flour
  • 1 ⁄2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon or more almond extract optional
  • Food coloring and other cookie decorations to your liking


  • Cream the butter and sugar together in a bowl. Beat in the egg, vanilla extract and almond extract.
  • In a separate bowl, combine the flour and salt, then stir it into the butter-sugar mixture. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour, until firm.
  • Preheat the oven to 350 degrees. Grease a cookie sheet or line with parchment paper.
  • On a lightly floured surface or board, roll out the chilled dough to the desired thickness.(I like a thicker cookie, but a thinner (1/4-inch) cookie is a great thickness and not too puffy.) Cut out with cookie cutters of your choosing, or simply cut into rounds.
  • Place the cookies on the cookie sheet and bake for 8 to 9 minutes.(I like to take them out just as the edges are turning brown.) Transfer the cookies to a wire rack to cool completely while you're making the icing.
  • For the icing, sift the powdered sugar into a bowl and add the milk and almond extract. Stir until smooth. You may need another splash of milk (about 1 teaspoon). Divide and dye the icing to your desired color. Ice cookies with a knife or pipe on using cake decorating tools. Add decorations to your preference.
  • * You can substitute lemon for a citrusy spine. If you prefer only vanilla extract, use a total of 3 teaspoons for the recipe.
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