Homemade Sugar Cookies

sugar cookies stacked on top of each other on white board

This sugar cookie recipe creates a melt in your mouth cookie that is crisp on the edge but soft in the center.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Chilling Time 1 hour

Total Time 1 hour 30 minutes

Servings medium cookies

Calories 170kcal

Author Ryan Beck

Ingredients

Cookies

2 sticks (1 cup) unsalted butter, at room temperature
¾ cup granulated sugar
2 egg yolks, at room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour (281 grams)
¼ teaspoon salt

Glaze Icing

1 ½ cups powdered sugar
2 ½ tablespoon milk, at room temperature
1 teaspoon light corn syrup
½ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg yolks and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly add flour and salt to butter mixture. Do not over mix but make sure all the flour is incorporated.
Divide the dough into 2 equal parts. Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
While cookies are cooling, make the glaze. In a medium bowl, whisk together the sugar, milk, corn syrup, vanilla extract and salt. It should be thick. If it is too thick, add another ½ tablespoon of water. If it is too thin, add more powdered sugar in 1 tablespoon increments. You know the icing is right when you let some of it drizzle off the whisk and a ribbon holds for a few seconds before melting back into the icing. If desired, add gel food coloring to the icing.
Decorate the cookies however you'd like the with glaze icing. The icing should be completely set in 24 hours so you can stack them. The cookies should last about 5 days at room temperature.

Notes

All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
Roll out sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
You know cookies are done when edges are firm, but middle is slightly soft.
The glaze icing is ready when you let some drip off of the whisk in a ribbon and it holds its shape for a few seconds before blending back in with the rest of the icing.

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