Holiday Baking | Iced Vanilla Sugar Cookies

ROSE & IVY Journal Iced Sugar Cookies Holiday Baking

When it comes to sugar cookies there are two things that are important.  First they must be chewy second, they should be incredibly soft and not over baked.  This is the case with this recipe and is made even better with a hefty dose of vanilla extract.  Cheers to holiday baking!

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ROSE & IVY Journal Holiday Baking Iced Vanilla Sugar Cookies


3 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 sticks unsalted butter, softened

1 1/2 cups sugar

2 eggs

2 1/2 teaspoons pure vanilla extract

Directions: Sift flour, salt and baking soda in a bowl, set aside.  Beat butter and sugar with an electric mixer until light and fluffy.  Add eggs and vanilla extract.  In three parts, incorporate flour mixture and beat until combined.  Place in plastic wrap and chill for at least five hours or overnight.  Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  Flour a working surface. Roll out dough until it is 1/2 inch thick and using cookie cutter of choice cut-out and place on parchment.  Repeat until finished.  Bake for 8 to 10 minutes or until dough is set.  Let cool on a cooling rack completely before icing.  


1/2 pound confectioners sugar

1/2 cup milk


1 cup confectioners sugar

4 tablespoons milk 

Assembly: For flood icing mix sugar and milk in a bowl and place into a pastry bag or plastic bag (you can cut a whole in the bottom corner).  Place sugar and milk into another bowl and place lining icing in another bag.  For assembly, outline cookie with lining icing and allow to dry completely.  Place the flood icing in the center and push out to the sides, taking care not to overfill - this will result in the icing running off the sides.  Let dry before serving.  


ROSE & IVY Journal Holiday Baking Iced Vanilla Sugar Cookies

Styling & Photography by Alison