Iced Sugar Cookies

Iced Sugar Cookies are a classic Holiday cookie.  They are perfect for all your cookie exchanges, parties, family dinners or guests.  Even better get the kids involved and let them decorate the cookies.  SO MUCH FUN!

SOOOO Many Options

I am a classic vanilla sugar cookie kinda gal, but a lot of my family are almond flavored sugar cookie peeps and that is why I love this recipe.  You can change it up to make it just what you love.  

Use almond extract, just vanilla extract, vanilla bean paste, orange or even peppermint.  This is a staple recipe you can use all year long. 

Quick Tip

One of my favorite things about these cookies is that I don’t have to roll them out.  I am not a fan of rolling cookie dough.  For these you just make a ball and then press them down flat.

My trick to making them perfect is I use a flat bottom glass, dipped in sugar to give them the perfect top for icing.  If you are not going to ice them you can sprinkle colored frosting on them before baking for yummy sprinkle cookies. 

Let's Make Cookies!

Iced Sugar Cookies

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Baking Time



A quick, no chill and no roll, iced sugar cookie perfect for all your Holiday parties!


  • 5 cups all-purpose flour (I have NOT tried GF flour)

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tarter

  • 1/2 teaspoon salt

  • 1 cup butter, room temperature

  • 1 cup sugar

  • 1 cup power sugar

  • 3/4 cup oil (vegetable or canola)

  • 2 tablespoons sour cream (or greek yogurt)

  • 2 eggs, room temperature 

  • 1 tablespoon vanilla bean extract, or vanilla extract or combo of extracts 

  • Icing
  • 2 cups powder sugar, sifted

  • 2-4 tablespoons half & half or milk

  • 1 teaspoon vanilla bean paste (or whatever extract you prefer)

  • Optional Toppings
  • Seasonal Sprinkles 

  • Shredded Coconut

  • Shaved Chocolate 

  • Chopped Nuts (pecans, pistachios or walnuts)

  • Dried fruit, chopped

Cookie How-To

  • Preheat Oven to 350

  • Line cookie sheets with parchment paper, set aside

  • In a large bowl whisk together flour, baking soda, cream of tarter and salt, set aside

  • In the bowl of a stand mixer cream together butter and sugar until smooth, scraping down the sides as needed

  • Slowly add in powder sugar , until well combined 

  • Add in oil, sour cream, eggs and vanilla, mixing until well combined, scraping down sides as needed

  • Add in flour in 3 rounds, mixing each time until just combined 

  • Roll dough into 1 inch balls and place on parchment paper lined pans - if not going to ice you can roll in sprinkles now 

  • Using a flat bottom glass, dipped in sugar, flatten each dough ball into a round disk about 1/4 inch 

  • Bake 9-11 minutes, or until the center is just set

  • Let cool for 2-3 minutes on pan before removing to a wire rack to cool completely 

  • Once completely cooled you can ice and top with whatever options you would like 

  • Icing How-To
  • In a bowl whisk together sifted powder sugar, vanilla bean extract and 2 tablespoons half & half, adding in more half & half until desired consistency is reached and frosting is smooth

  • This will "harden" up a bit once it sits so make when you are ready to ice the cookies 


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