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Walnut snowball cookies coated in powdered sugar, with a halved cookie showing the crumbly interior on a festive plate.
Inga

Iced Sugar Cookies

Thick, buttery iced sugar cookies with soft centers and a sweet milk glaze. Made with brown sugar and vanilla, these homemade cookies are dipped in icing and finished with your favorite sprinkles.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 hours
Total Time 47 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies

  • ½ cup 115 g unsalted butter, softened
  • ½ cup 100 g packed brown sugar
  • ¼ cup 50 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 1½ cups 180 g all-purpose flour, spooned and leveled
  • 2 teaspoons 5 g cornstarch
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda

For the Glaze

  • 1⅔ cups 200 g powdered sugar, sifted
  • 3 –4 tablespoons 45–60 ml milk, as needed
  • Sprinkles optional

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets and parchment paper
  • Wire cooling rack
  • Spoon or small whisk

Method
 

  1. 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.
  2. Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  • 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.
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