These Classic Iced Sugar Cookies are a MUST MAKE. They are super tender, topped with a delicious icing with hints of vanilla bean in each bite and fun sprinkles. A perfect cookie for any Holiday or Special Occassion.
No rolling here
One of the things that annoys me about sugar cookies is having to roll them out. Rolling pins and I don’t have the best relationship. I tend to roll things too thin, or not thin enough…it just never seems to be right. With these cookies though there is no rolling…that is one of the reasons why I love these cookies.
I also love how tender they are. Not so fragile they fall apart but they do melt in your mouth. Can’t get much better.
No time…no problem
One of my favorite things about these cookies is how fast they come together. You can have them iced and ready to go in under 2 hours… which is pretty fast for an iced sugar cookie. That means you can have them ready for a last minute get together or a super busy weekend party. The possibilities are endless!
I don’t know if I will ever go back to the traditional rolled sugar cookies again…they really are that good.
Classic Sugar Cookies… perfect anytime fo year
Whether you are looking for a fun Spring cookie, or something for your Easter table or you want to keep this recipe until Christmas rolls back around (which will be here before we know it) trust me these will become a favorite for sure.
For some extra fun you could use some lemon extract to make a lemon sugar cookie or use almond extract for a lovely almond cookie, or for Christmas use peppermint extract…just replace 1/2 of the vanilla extract with the extract of your choice. I will be experimenting with several other flavors as the new seasons come…along with fun frosting colors (I use thesegel colors for the best vibrant colors)…it kinda makes me giddy just thinking about it
I mean these cookies just scream spring and summer!
It time for Sugar Cookies!
No Roll Sugar Cookies
Light and airy sugar cookies topped with a delicious butter cream that come together super quick because no chilling or rolling is required
Line a cookie sheet with parchment paper, or with a silicone mat
In a large bowl whisk together flour, baking soda, cream of tarter & salt, set aside
In the bowl of a stand mixer beat together sugars & butter until light, about 2-3 minutes
Add in oil, yogurt, eggs & vanilla until just combined, scraping down the sides as necessary
Slowly add in flour mixture, mixing until just combined
Roll dough into 1 inch balls and gently flatten into a disk using a flat bottomed glass (or your hand)
Bake for 9-11 minutes or until center is just set, you don't want them to brown or they will become too cake and dry
Let cool on baking sheet for 3-4 minutes and then remove to a wore rack to cool completely before frosting
To make the frosting:
In the bowl of stand mixer beat together butter & cream cheese until smooth and light, about 5 minutes
Add in vanilla & salt, mixing until just combined
Scrape down sides
Slowly add in powder sugar, in 1/2 cup increments until desired consistency is reached, I used 3 1/2 cups
Divide frosting into small bowls and add food coloring (just a little at a time) to reach the colors you prefer
Once cookies have cooled completely gently frost each cookie with desired amount of frosting and sprinkle with any decorations you prefer
Serve immediately or store in an airtight container for up to 7 days (but I don't think they will last that long)
Each cookie is 8 WW Smart Points:
Calories from Fat 86
Total Fat 9.6g
Saturated Fat 4.6g
Trans Fat 0.0g
Total Carbohydrates 20.4g
Vitamin A 4% - Vitamin C 0% - Calcium 1% - Iron 3%
Nutrition Grade F