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simple star-shaped sugar cookies with a thin uneven white icing layer on a plain plate, with a few undecorated cookies beside them
Andre Lewis

Classic Sugar Cookies

Roll these thick enough to pick up without breaking, then stop baking before the tops turn brown. A sugar cookie can have a firm edge and a tender middle without needing a mound of frosting. The dough needs its refrigerator rest or the cutters will leave you fighting sticky scraps. I keep the shapes simple and put a thin water icing on only after every cookie is completely cool.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling, cooling and icing setting 2 hours 5 minutes
Total Time 2 hours 57 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 cup powdered sugar
  • 1 1/2 tbsp water for icing

Method
 

  1. Beat the butter and granulated sugar for 2 minutes until smooth and slightly fluffy. Beat in the egg and vanilla, scraping the bowl.
  2. Whisk flour, baking powder and salt, then mix into the butter on low just until a dough forms. Flatten into two discs, wrap and refrigerate for 1 hour, additional to the listed active time.
  3. Heat the oven to 350°F and line two baking sheets with parchment. Roll each disc between parchment sheets to 1/4 inch thick; cut with simple 2 1/2-inch cutters, rerolling scraps once to make about 24 cookies.
  4. Bake one sheet at a time for 10 to 11 minutes, until the edges look set and the bottoms are pale gold. Cool on the sheet for 5 minutes, then move to a rack.
  5. Whisk powdered sugar and water into a thick, spreadable icing. Spread a thin layer over the fully cooled cookies and let dry for 1 hour before stacking.