Easy Cut Out Sugar Cookies with Icing

Yield: about 40 cookies (depending on size)

Prep Time: 30 minutes

Cook: 10 minutes

Easy Cut Out Sugar Cookies with Icing features a simple dough that’s fun to work with so you can make any festive shaped and decorated cookies you want! Click here to download our 10 Favorite Christmas Cookies!

Happy Holidays!!

This sugar cookie dough is a joy to work with, it’s almost like rolling out play-doh. That’s because you roll the dough out first before chilling it. I find it’s SO much easier this way and makes it so you can have little ones join in on this festive baking project.

Best of all? The cookies hold their shape perfectly while baking. If you encounter any issues with the cookies not keeping their shape, try freezing the shaped dough for about 15 minutes before baking.

Easy Cut Out Sugar Cookie Dough
Easy Cut-Out Sugar Cookies are the perfect Christmas cookie recipe! So easy you can make them with your kids.

The easy cut-out sugar cookie recipe is below on this page. I’ve also included my ridiculously simple icing recipe to go along with it. It’s my easy alternative to royal icing for people who don’t like royal icing, or don’t want to deal with finding meringue powder or using raw egg whites.

However, if you prefer royal icing or even buttercream, feel free to use whatever you want!

If you want extra tips on making and decorating sugar cookies, I’ve embedded two of my YouTube videos on the subject at the bottom of this post!

This recipe actually comes from Tessa’s Christmas Cookies, which I’m currently offering with a fun bonus kit of Christmas Cookie Exchange Party printables!

The gingerbread and red velvet cookies shown in the photo below are from the book, but they’re all iced with the icing recipe on this page!

Super quick and easy sugar cookie icing

5.0 rating
1 reviews

Easy Cut Out Sugar Cookies

Yield about 40 cookies (depending on size)
Prep Time 30 minutes Cook Time 10 minutes Total Time 40 mins


    For the cookies

    • 3 sticks (339 grams) unsalted butter, at cool room temperature
    • 1 1/2 cups (300 grams) granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract (optional)
    • 4 1/2 cups (572 grams) all-purpose flour
    • 1 teaspoon baking powder

    For the border icing

    • 1 cup (4.4 ounces) powdered sugar, sifted
    • 1/2 teaspoon vanilla extract
    • 1 to 2 tablespoons water or milk
    • Food coloring, if desired

    For the flood icing

    • 1 cup (4.4 ounces) powdered sugar, sifted
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons water or milk
    • Food coloring, if desired


    Make the cookies:

    In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.

    Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.

    Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

    Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.

    If the dough is too warm, freeze for 15 minutes or until firmed again.

    Bake for 10 minutes, or until the cookies are set and begin to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.

    For the border icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable.

    Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.

    Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

    For the flood icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick, but will drizzle more freely than the border icing. If needed, add additional water or milk to loosen until the consistency is pourable. Pour the flood icing into a squeeze bottle or into a pastry bag fitted with a small plain tip.

    Prepare as many batches and colors of flood icing as you need to decorate your cookies.

    Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.

    Leave the iced cookie to dry for 24 hours. The cookies are dry when the surface is completely smooth, dry, and resists smudging when touched. Store the dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.


    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    13 Responses to “Easy Cut Out Sugar Cookies with Icing”

    1. #
      Natalie — December 1, 2017 at 7:58 am

      An I half the ingredients? X

    2. #
      Esthela — December 2, 2017 at 10:34 pm

      Saludos y gracias por compartir tus recetas
      Si seco las galletas ya cubiertas de royal icing en el deshidratador( dehydrator), cambia la consistencia de la galleta?
      las he sentido un poco mas duras, es normal?

    3. #
      Nonton Video Bokep — December 2, 2017 at 11:08 pm

      article very helpful at all, I personally really like, for that I can only say thank you for sharing and hopefully more successful in the future

    4. #
      Rajender Hansra — December 8, 2017 at 10:33 am

      I love these recipes and use all the time but I do by hand mixing.

    5. #
      Rajender Hansra — December 8, 2017 at 10:37 am

      I love this Christmas cookies video and I will make these cookies with my grand daughters. I need mixer.

    6. #
      Katrina — December 8, 2017 at 1:06 pm

      this is awesome ,two my granddaughter are coming on Sunday maybe this is what we can do together , decorate Christmas cookies blessings an many thanks

    7. #
      Adam — December 12, 2017 at 10:07 am

      I don’t know if I did something wrong with this, but after rolling the dough with the parchment paper, I could not get the dough off the parchment without it sticking.

      • #
        Tessa — December 12, 2017 at 3:18 pm

        Pop it in the freezer for 15 minutes. It should peel right off 🙂

    8. #
      Leah Rosenberg — December 17, 2017 at 12:21 pm

      Tessa, should these have salt in them?

      • #
        Tessa — December 18, 2017 at 10:16 am

        I prefer them without salt! But if you want to add salt, a 1/4 teaspoon fine salt should work.

    9. #
      Myssir — December 23, 2017 at 6:45 pm

      Can not wait to decorate. All the cookies are baked. Thanks for sharing!!!!

    10. #
      Andra — December 23, 2017 at 11:43 pm

      Thank you, Tessa! This cookie dough is addictively delicious and also super easy to work with.

      Happy holidays!

    11. #
      Shannon Sharpe — February 28, 2018 at 5:40 pm

      I love this recipe – very easy to make, cookies always turn out great & they taste fabulous! I always get tons of compliments when I share them!

      5.0 rating

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