Iced Sugar Cookies
Recipe type: High Altitude Baking
  • Cookie Dough:
  • 4 sticks (2 cups) unsalted butter, softened
  • 1 cup sugar, plus ½ cup for rolling
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 4 cups all-purpose flour
  • Butter Icing:
  • ⅓ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • pinch of salt
  • 4 tablespoons (or more) whole milk, slightly warmed
  • 2 cups (or more) powdered sugar
  • 2-3 drops of food coloring (optional)
  1. To make the cookies: preheat your oven to 350 F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter and 1 cup of sugar on medium-high speed until light and fluffy.
  4. Mix in the vanilla and salt.
  5. Add the flour and beat on low speed until combined.
  6. Roll the dough into 1" balls.
  7. Put the ½ cup sugar in a shallow bowl and toss each cookie to coat.
  8. Place the cookies ½" apart on the prepared baking sheet and flatten slightly by pressing down on the dough with the bottom of a juice glass. The cookies should be about ¼" thick.
  9. Bake until the bottoms begin to just turn golden brown, 8-12 minutes.
  10. Transfer to a cooling rack and frost while the cookies are slightly warm. Frosting them while cool is also completely fine.
  11. To make the icing: beat the ⅓ cup butter, vanilla, salt, and warm milk on low speed until combined.
  12. Add the powdered sugar and food coloring and beat on medium speed until smooth.
  13. if the icing seems too runny to spread, add a few tablespoons more of powdered sugar.
  14. If the icing seems to thick, add more milk, 1 teaspoon at a time, until it reaches a spreadable consistency.
  15. Makes about 6 dozen cookies.
Recipe by High Altitude Bakes at