How do I get soft but crispy sugar cookies?

Use softened butter and avoid overmixing the flour to keep the texture tender. Baking until edges are lightly golden ensures a slight crispness.

Can I color the icing drizzle?

Yes, food coloring can be added to the vanilla-sweetened icing for vibrant, colorful decoration.

Use a spoon or piping bag to evenly drizzle the icing over cooled cookies, allowing it to set before serving.

A pinch of lemon zest or a few drops of extract can be mixed into the icing to enhance flavor complexity.

Yes, substituting with a gluten-free flour blend works well while maintaining texture and taste.

A delightful dessert featuring buttery sugar cookies topped with a sweet, colorful icing drizzle—perfect for any occasion.

I first made these sugar cookies for a family gathering and they were an instant hit, especially loved by the kids for the colorful icing drizzle.

For the Sugar Cookies: 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 large egg 2 tsp vanilla extract 2 3/4 cups (345 g) all-purpose flour 1/2 tsp baking powder 1/2 tsp salt
For the Icing Drizzle: 1 cup (120 g) powdered sugar 2 3 tbsp milk 1/2 tsp vanilla extract Food coloring (optional)

Preheat:: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Butter and Sugar:: In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
Add Egg and Vanilla:: Add the egg and vanilla extract mix until combined.
Combine Dry Ingredients:: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients mixing just until combined.
Shape Cookies:: Scoop rounded tablespoons of dough and roll into balls. Place 2 inches apart on prepared baking sheets. Flatten slightly with your hand or the bottom of a glass.
Bake:: Bake for 9 11 minutes or until edges are just golden. Cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
Make Icing:: For the icing, whisk powdered sugar milk and vanilla extract in a small bowl until smooth. If desired divide and tint with food coloring.
Drizzle Icing:: Once cookies are cool drizzle icing over the tops using a spoon or piping bag. Allow icing to set before serving.

These cookies bring back fond memories of baking with my grandmother who loved adding sprinkles to the icing.

Mixing bowls Electric mixer or whisk Measuring cups and spoons Baking sheets Parchment paper Cooling rack Small bowl for icing

Contains wheat (gluten) dairy (butter milk) and egg Check food coloring and vanilla extract labels for potential allergens

Calories 150 Total Fat 7 g Carbohydrates 20 g Protein 1 g per cookie

Enjoy these sugar cookies fresh or store them in an airtight container for up to a week.

→ How do I get soft but crispy sugar cookies?: Use softened butter and avoid overmixing the flour to keep the texture tender. Baking until edges are lightly golden ensures a slight crispness.
→ Can I color the icing drizzle?: Yes, food coloring can be added to the vanilla-sweetened icing for vibrant, colorful decoration.
→ What’s the best way to drizzle the icing?: Use a spoon or piping bag to evenly drizzle the icing over cooled cookies, allowing it to set before serving.
→ Can I add flavor twists to the icing?: A pinch of lemon zest or a few drops of extract can be mixed into the icing to enhance flavor complexity.
→ Are there gluten-free options for the cookies?: Yes, substituting with a gluten-free flour blend works well while maintaining texture and taste.