These iced sugar cookies are thick and buttery, with soft centers tucked beneath a sweet layer of glaze. Brown sugar adds a gentle caramel flavor to the vanilla cookie dough, while the icing gives each bite a delicate sugary finish. A few sprinkles on top make them ready for a celebration, though they’re just as lovely served with an afternoon cup of coffee.
I decorated mine with pink heart sprinkles, but you can change the colors to suit your occasion. Keep them simple with white glaze, dress them up for a holiday cookie tray, or let everyone add their favorite sprinkles. There’s no rolling pin or cookie cutter needed: just shape the chilled dough into balls, bake, and dip the tops once the cookies have cooled completely.
A short rest in the refrigerator gives the dough time to firm up, making it easier to portion and shape. For these iced sugar cookies, I also recommend measuring the flour by weight and mixing only until the dry ingredients are incorporated. If you enjoy baking cookies with a glazed finish, my Lemon Coconut Shortbread Cookies are another lovely recipe to add to your baking list.
The finishing touch comes down to getting the icing consistency right. It should flow smoothly while leaving a coating on the cookie, so add the milk gradually and test one cookie before dipping the whole batch. Sally’s Baking shares helpful tips on adjusting icing consistency if you need a little guidance. Below, I’ll walk you through the dough, baking, and glazing so you know what to look for at each stage.
Quick Recipe Info
- Prep Time: About 15 minutes
- Chill Time: 20 minutes
- Bake Time: 12 minutes per batch
- Total Time: About 47 minutes for one batch, plus cooling and icing setting time
- Yield: 30 cookies
- Oven Temperature: 350°F (180°C)
- Baking Sheet: Lined with parchment paper
- Difficulty: Beginner-friendly
Why You’ll Love These Iced Sugar Cookies
- Thick with soft centers: Each cookie has a tender middle beneath its sweet glazed top.
- Rich, buttery flavor: Butter, brown sugar, and vanilla give these cookies a warm flavor that pairs beautifully with coffee or tea.
- No rolling or cutting: Simply chill the dough, shape it into balls, and bake. No rolling pin or cookie cutters needed.
- A simple two-ingredient glaze: Powdered sugar and milk create a smooth coating for dipping the cooled cookies.
- Fun to decorate: Change the sprinkles to match birthdays, Christmas, Valentine’s Day, or your favorite colors.
- A batch made for sharing: This recipe makes 30 cookies, perfect for a cookie platter or a sweet treat with friends and family.
Ingredients You’ll Need
These iced sugar cookies use everyday baking ingredients, plus a two-ingredient glaze. You’ll find the full quantities in the recipe card below.
For the Cookies
- Butter: Softened butter blends more evenly with the sugars. It should be soft enough to beat but still hold its shape.
- Brown sugar: Adds moisture and a gentle caramel flavor.
- Granulated sugar: Adds sweetness and works with the brown sugar to create the cookie’s texture.
- Vanilla extract: Brings warmth and rounds out the buttery flavor.
- Egg: Binds the dough and adds structure. A room-temperature egg blends more easily into the butter mixture.
- All-purpose flour: Gives the cookies their structure. Measure by weight for the most consistent results.
- Cornstarch: Helps keep the centers tender.
- Baking powder and baking soda: Help the cookies rise and influence how they spread and brown.
For the Glaze and Decoration
- Powdered sugar: Creates a smooth icing. Sift out any lumps before mixing.
- Milk: Thins the powdered sugar into a glaze. Add it gradually so the coating stays thick enough to cling to the cookies.
- Sprinkles: An optional finishing touch. Add them while the icing is still wet so they stick.
How to Make Iced Sugar Cookies
1. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and lighter in color. Scrape down the sides of the bowl so everything mixes evenly.
2. Add the Egg and Vanilla
Add the egg and vanilla extract. Beat until fully incorporated, scraping the bowl again as needed.
3. Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda. Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together. Avoid overmixing once the flour is incorporated.
4. Chill and Shape
Cover the bowl and refrigerate the dough for 20 minutes. Meanwhile, preheat the oven to 350°F (180°C) and line your baking sheets with parchment paper.
Divide the chilled dough into 30 portions and roll them into balls. Arrange them on the prepared baking sheets, leaving about 2 inches between them for spreading. Keep any remaining dough refrigerated while the first batch bakes.
5. Bake and Cool
Bake for approximately 12 minutes, until the edges are lightly golden and the tops are set. The centers should still feel slightly soft; they will firm up as the cookies cool.
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack. Cool completely before icing.
6. Prepare the Glaze
Sift the powdered sugar into a bowl. Stir in the milk gradually, starting with the smaller amount listed in the recipe card. The glaze should be smooth and thick enough to coat a cookie while still flowing gently.
Test one cookie first. If the icing is too thick, stir in a few drops of milk. If it runs off too quickly, add a little more powdered sugar.
7. Dip and Decorate
Dip the top of each cooled cookie into the glaze. Lift it out, let the excess drip back into the bowl, then turn it icing-side up and place it on a rack.
Add sprinkles immediately while the surface is wet. Leave the iced sugar cookies in a single layer until the glaze has set before storing or stacking.
How to Store and Freeze
At Room Temperature
Let the glaze set completely before storing these iced sugar cookies in an airtight container. Keep them in a cool, dry place for 3-4 days. They have the best texture during the first couple of days.
If stacking, place parchment paper between the layers to protect the icing and sprinkles.
Freezing Baked Cookies
For the prettiest finish, freeze the cookies without icing. Once completely cooled, pack them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature, then glaze and decorate.
You can also freeze decorated cookies. First, freeze them in a single layer until firm, then transfer them to a container with parchment between the layers. Thaw in a single layer and let the icing dry before handling, as moisture may make it sticky or cause the sprinkle colors to bleed.
Freezing Cookie Dough
Shape the dough into balls and freeze on a parchment-lined tray until firm. Transfer to a freezer bag, label, and freeze for up to 3 months.
Bake from frozen at 350°F (180°C), allowing a few extra minutes as needed. Look for lightly golden edges and set tops, then cool completely before glazing.
Frequently Asked Questions (FAQ)
Do I need to chill the cookie dough?
Yes. Refrigerate the dough for 20 minutes before shaping. This firms up the butter, makes the dough easier to handle, and helps control spreading.
Why did my cookies spread too much?
Butter that is too warm, insufficient chilling, or too little flour can cause excess spreading. Measure the flour by weight and place the dough balls on a cool baking sheet. Keep the remaining dough refrigerated between batches.
How do I keep iced sugar cookies soft?
Avoid overbaking. Look for lightly golden edges and set tops, with centers that still feel slightly soft. Once the cookies have cooled and the icing has set, store them in an airtight container.
Can I glaze the cookies while they are warm?
Let them cool completely first. Warm cookies can thin the icing, causing it to run off or soak into the surface instead of forming an even coating.
How thick should the icing be for dipping?
The icing should flow slowly from a spoon and leave a visible coating on a dipped cookie. Test one cookie before decorating the batch. Add milk a few drops at a time if it is too thick, or more powdered sugar if it runs off quickly.
How long does the glaze take to set?
Allow several hours, depending on the thickness of the coating and the humidity in your kitchen. Leave the cookies in a single layer until the surface feels dry. This milk glaze may remain softer than royal icing.
When should I add the sprinkles?
Add them immediately after dipping each cookie, while the glaze is still wet. If you wait until the surface starts drying, the sprinkles may not stick.
Can I halve this recipe?
Yes. Halve all the ingredients to make approximately 15 cookies. For the egg, beat it in a small bowl and use half, preferably measured by weight. Keep the chilling time and oven temperature the same, and check the cookies around the usual baking time.
Nutrition per Serving
Estimated per cookie, based on 30 cookies:
- Calories: 100 kcal
- Carbohydrates: 16.4 g
- Protein: 0.9 g
- Fat: 3.4 g
- Saturated Fat: 2.1 g
- Sugar: 11.5 g
- Fiber: 0.2 g
- Cholesterol: 15 mg
- Sodium: 54 mg
Calculated using unsalted butter, 3 tablespoons of whole milk, and all the glaze. Sprinkles are not included. Actual values will vary depending on the ingredients and amount of icing used.
A Sweet Finish for Any Occasion
These iced sugar cookies bring together a buttery cookie base, a soft center, and a sweet glazed top. They’re a lovely addition to a holiday cookie tray, a birthday gathering, or a quiet afternoon with something warm to drink.
Give the dough its short chill, watch the cookies closely toward the end of baking, and let them cool completely before dipping. Those small steps help you get the texture and finish you’re looking for. Then comes the fun part: choosing your sprinkles and making each batch your own.
If you try this recipe, leave a comment and a rating below. I’d love to hear how you decorated your cookies and who you shared them with!
Happy Baking!
Iced Sugar Cookies
Ingredients
Equipment
Method
- Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and lighter in color. Scrape down the sides of the bowl.
- Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Add to the butter mixture and mix on low speed just until the dough comes together.
- Chill the dough. Cover and refrigerate for 20 minutes. Meanwhile, preheat the oven to 350°F (180°C) and line the baking sheets with parchment paper.
- Shape the cookies. Divide the dough into 30 portions and roll into balls. Arrange on the prepared baking sheets, leaving about 2 inches between them. Keep any remaining dough refrigerated between batches.
- Bake. Bake for approximately 12 minutes, until the edges are lightly golden and the tops are set. The centers should still feel slightly soft. Let rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Make the glaze. Stir the sifted powdered sugar with 3 tablespoons (45 ml) milk until smooth. If necessary, add more milk, ½ teaspoon at a time, until the glaze flows slowly and coats a cookie without running off quickly.
- Dip and decorate. Dip the top of each cooled cookie into the glaze. Let the excess drip back into the bowl, then turn icing-side up and place on a rack. Immediately add sprinkles, if using.
- Let the icing set. Leave the cookies in a single layer until the glaze is dry before storing or stacking.
Notes
- Measure accurately: Use the gram measurements for the most consistent results, especially for flour and powdered sugar.
- Glaze consistency: You may not need all 4 tablespoons of milk. Test one cookie first. Add powdered sugar if the glaze is too thin.
- Cooling: Cool the cookies completely before dipping so the icing stays on the surface.
- Storage: Once the icing has set, store in an airtight container in a cool, dry place for 3–4 days. Separate stacked layers with parchment paper.
- Freezing: Freeze unglazed, cooled cookies for up to 3 months. Thaw at room temperature before glazing.
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Timing: Prep time is estimated. Total time increases if baking in multiple batches and does not include cooling or icing setting time
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Nutrition per Cookie
Calories: 100 kcal | Carbohydrates: 16.4 g | Protein: 0.9 g | Fat: 3.4 g | Saturated Fat: 2.1 g | Sugar: 11.5 g | Fiber:0.2 g | Cholesterol: 15 mg | Sodium: 54 mg Estimated using unsalted butter, 3 tablespoons of whole milk, and all the glaze. Sprinkles are not included.