Amazing sugar cookies and icing: EASY Recipe!

Okay, buckle up buttercups, because we’re about to dive into a recipe for the most wonderfully chewy, easy-peasy sugar cookies and icing you’ll ever make! Forget fussy, forget complicated – this is all about big flavour, soft centres, and that homemade taste that just makes you go “Mmmm!” Seriously, these are the kind of cookies that disappear from the jar at lightning speed. If you’ve been searching for truly reliable cookie recipes sugar cookies, your quest ends here! These beauties don’t even need chilling, so you can go from craving to cookie in practically no time. Perfect for when that sweet tooth suddenly screams for attention!

The Absolute Best Chewy Sugar Cookies and Icing (No Chill!)

Honestly, there’s something magical about a perfectly baked sugar cookie, especially when it’s this easy. These aren’t your traditional, sometimes tricky, Cut Out Sugar Cookies; these are drop cookies, meaning less fuss and all the deliciousness. They are wonderfully soft, chewy, and just begging for a simple glaze or a fluffy buttercream if you’re feeling fancy. These sugar cookies and icing are a game-changer!

Why You’ll Fall Head-Over-Heels for These Cookies:

• Speedy Gonzales Style: No chilling required! Straight from bowl to oven.
• Perfectly Chewy Texture: We’re talking melt-in-your-mouth centres with ever-so-slightly golden edges.
• Simple Ingredients: Mostly pantry staples, which is always a win!
• Utterly Delicious: That classic vanilla-kissed sugar cookie flavour we all adore.
• Stays Fresh (if they last!): These gems stay soft and chewy for days.

Sugar Cookies and Icing Recipe Rundown

What You’ll Need for These Dreamy Sugar Cookies and Icing

Let’s Get Baking: Your Path to Perfect Sugar Cookies and Icing!

1. Get Ready! First things first, crank your oven up to 350°F (180°C). Line a couple of baking sheets with parchment paper or those nifty silicone mats. Set ’em aside.
2. Dry Mix Magic: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Just a quick mingle to make sure they’re all friends. Pop this aside too.
3. Creamy Goodness: In a large mixer bowl (stand mixer or hand mixer, your call!), beat the room temperature butter and both sugars (granulated and brown) together on medium speed. Keep going for about 2-3 minutes until it’s noticeably lighter in colour and looks wonderfully fluffy. You’ll see it happen! This step is key for amazing sugar cookies and icing.
4. Egg Time: Add the egg and mix it in until it’s just well combined. Don’t go wild here.
5. Vanilla Splash: Pour in that lovely vanilla extract and give it another quick mix until combined. Smell that? Heavenly!
6. Bring it Together: Now, add your dry ingredient mixture to the wet ingredients. Mix on low speed until the dough is just combined. It’s going to be quite thick, and it shouldn’t be sticky. Super important: do not over mix! Once it’s looking mostly together, use a rubber spatula to fold it a few times and help it form a more cohesive ball. This is how to bake cookies that are tender, not tough.
7. Roll ‘Em Up: Scoop out dough to create balls about 1 ½ tablespoons in size. Gently roll each one between your palms to make a smooth ball, then roll it in that extra ¼ cup of granulated sugar until it’s nicely coated. Place the sugar-coated balls on your prepared baking sheets, leaving a bit of space between them as they will spread.
8. Bake to Perfection! Pop those beauties into the preheated oven and bake for 7-8 minutes. The cookies will spread out, and the centres will look soft but should appear “set” (not wet or doughy). You want to pull them out just before the edges start to turn golden. Seriously, don’t over bake! They might look a bit puffy when they first come out, but they’ll settle a bit as they cool.
9. Cool Down Crew: Let the cookies cool on the baking sheets for about 4-5 minutes – this helps them firm up. Then, carefully transfer them to a wire rack to cool completely before you even think about icing them (if you’re using any!). While many save their fancy efforts for christmas cutout cookie recipes, these simple cookies are a delight year-round, with or without frosting.

Notes & Nifty Tips!

• Sugar Balance is Key: That little bit of brown sugar is my secret weapon for chewiness and keeping them soft! If you decide to use all white sugar, expect them to spread a tad less and be a little less on the chewy side. Still good, but different!
• Flour Power (Measured Right!): Pretty please, measure your flour correctly! The best way is by weight with a kitchen scale. If you don’t have one, fluff up your flour with a fork, then gently spoon it into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag and definitely don’t pack it in! Too much flour = dry, sad cookies.
• Icing Ideas:
  • Simple Glaze: A quick mix of powdered sugar, a tiny splash of milk or lemon juice, and a drop of vanilla makes a lovely, easy glaze.
  • Buttercream Bliss: A classic vanilla buttercream is always a winner for sugar cookies and icing.
  • Royal Icing: If you want that smooth, hard finish perfect for detailed decorating, royal icing is your go-to.
• Storage Smarts: Once completely cool, store your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days (if they last that long – they never do here!). You can also freeze the baked, cooled cookies in a ziplock bag for up to 3 months.

Nutrition Nugget (per cookie, approximate)

Go on, give these a whirl! Pin this recipe, share it with your cookie-loving pals, and definitely let me know how they turn out for you! Happy baking!

Frequently Asked Questions About Sugar Cookies and Icing:

Amazing sugar cookies and icing: EASY Recipe!

These wonderfully chewy, easy peasy sugar cookies are all about big flavour and soft centres! No dough chilling required, so you can go from craving to cookie in practically no time. Perfect for a simple glaze or fluffy buttercream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 36 minutes mins

Course cookie, Dessert

Cuisine American

Servings 30 cookies

Calories 126 kcal

Equipment

• 2 Baking sheets Parchment paper or Silicone mats For lining baking sheets
• 1 Medium-sized bowl For dry ingredients
• 1 Large mixer bowl
• 1 Electric mixer Stand mixer or hand mixer
• 1 Rubber Spatula
• Measuring Cups
• Measuring Spoons
• 1 Wire rack For cooling cookies
• (Optional) Kitchen Scale For accurately measuring flour

Ingredients

  

• 2 ¾ cups All-purpose flour 358g
• 1 tsp Baking soda
• ½ tsp Baking powder
• ½ tsp Salt
• 1 cup Unsalted butter (224g), at room temperature (not melty!)
• 1 cup + 2 tbsp Granulated sugar 233g
• 2 tbsp Light brown sugar 28g, packed
• 1 large Egg
• 2 tsp Vanilla extract Good quality makes a difference!
• ¼ cup Granulated sugar Additional, for rolling

Instructions

 

• Get Ready! First things first, crank your oven up to 350°F (180°C). Line a couple of baking sheets with parchment paper or those nifty silicone mats. Set ’em aside.
• Dry Mix Magic: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Just a quick mingle to make sure they’re all friends. Pop this aside too.
• Creamy Goodness: In a large mixer bowl (stand mixer or hand mixer, your call!), beat the room temperature butter and both sugars (granulated and brown) together on medium speed. Keep going for about 2-3 minutes until it’s noticeably lighter in colour and looks wonderfully fluffy. You’ll see it happen!
• Egg Time: Add the egg and mix it in until it’s just well combined. Don’t go wild here.
• Vanilla Splash: Pour in that lovely vanilla extract and give it another quick mix until combined. Smell that? Heavenly!
• Bring it Together: Now, add your dry ingredient mixture to the wet ingredients. Mix on low speed until the dough is just combined. It’s going to be quite thick, and it shouldn’t be sticky. Super important: do not over mix! Once it’s looking mostly together, use a rubber spatula to fold it a few times and help it form a more cohesive ball.
• Roll ‘Em Up: Scoop out dough to create balls about 1 ½ tablespoons in size. Gently roll each one between your palms to make a smooth ball, then roll it in that extra ¼ cup of granulated sugar until it’s nicely coated. Place the sugar-coated balls on your prepared baking sheets, leaving a bit of space between them as they will spread.
• Bake to Perfection! Pop those beauties into the preheated oven and bake for 7-8 minutes. The cookies will spread out, and the centres will look soft but should appear “set” (not wet or doughy). You want to pull them out just before the edges start to turn golden. Seriously, don’t over bake! They might look a bit puffy when they first come out, but they’ll settle a bit as they cool.
• Cool Down Crew: Let the cookies cool on the baking sheets for about 4-5 minutes – this helps them firm up. Then, carefully transfer them to a wire rack to cool completely before you even think about icing them (if you’re using any!).

Notes

Recipe Notes:

• Sugar Balance is Key: That little bit of brown sugar is my secret weapon for chewiness and keeping them soft! If you decide to use all white sugar, expect them to spread a tad less and be a little less on the chewy side. Still good, but different!
• Flour Power (Measured Right!): Pretty please, measure your flour correctly! The best way is by weight with a kitchen scale. If you don’t have one, fluff up your flour with a fork, then gently spoon it into your measuring cup and level it off with a straight edge. Don’t scoop directly from the bag and definitely don’t pack it in! Too much flour = dry, sad cookies.
• Icing Ideas:
  • Simple Glaze: A quick mix of powdered sugar, a tiny splash of milk or lemon juice, and a drop of vanilla makes a lovely, easy glaze.
  • Buttercream Bliss: A classic vanilla buttercream is always a winner for sugar cookies and icing.
  • Royal Icing: If you want that smooth, hard finish perfect for detailed decorating, royal icing is your go-to.
• Storage Smarts: Once completely cool, store your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days (if they last that long – they never do here!). You can also freeze the baked, cooled cookies in a ziplock bag for up to 3 months.

Keyword baking, chewy cookies, Dessert, Easy Cookie Recipe, easy cookies, Homemade Cookies, no chill cookies, sugar cookies, vanilla cookies