Classic Iced Sugar Cookies

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Whether you're welcoming kids home from school, baking a treat for a party, or enjoying an afternoon to yourself, these cookies are the just-right sweet you need. If you want to create colorful cookies, divide the icing into portions and use food coloring to tint it different hues.

Yield: 3 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 27%
  • Fat: 3.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 19g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 50mg
  • Calcium: 8mg

Ingredients

  • Cookies:
  • 2 1/2 cups all-purpose flour (about 11 1/4 ounces)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 10 tablespoon butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • Icing:
  • 2 cups powdered sugar
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon vanilla extract

Preparation

  1. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
  2. Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
  3. Preheat oven to 375°.
  4. Remove one dough portion from refrigerator. Remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Repeat procedure with remaining dough half.
  5. To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.
Note:

For icing that's suited for piping, decrease the milk to two tablespoons.

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