A soft vanilla sugar cookie with a sweet vanilla icing on top. These cookies only require six ingredients and do not need any chilling before baking. The icing recipe is even easier to make than the cookies! Plus you can add food coloring to the icing and sprinkles to dress these simple, yet delicious cookies, up!
This cookie recipe is in collaboration with the other Rodelle brand ambassadors, where we are each sharing a delicious cookie recipe featuring a Rodelle product to celebrate the holiday season and all things holiday baking!
The Rodelle product I used in my cookies and icing is their Fair Trade Organic Vanilla Extract. Rodelle’s Fairtrade Organic Madagascar Bourbon Vanilla Extract is made from hand-selected vanilla beans for a consistently exceptional vanilla extract that’s delivered with supply chain transparency and traceability back to the vanilla farmers who nurture and care for each bean.
Sugar Cookies with Vanilla Icing
Print RecipeIngredients
- SUGAR COOKIES:
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract (I used Rodelle Fair Trade Organic Vanilla Extract)
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- pinch of ground nutmeg
- VANILLA ICING:
- 2 tablespoons melted butter
- 2 cups powdered sugar
- 2 tablespoons hot water
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract (I used Rodelle Fair Trade Organic Vanilla Extract)
- pinch of salt
Instructions
SUGAR COOKIES: Preheat oven to 350-degrees and line cookie sheets with parchment paper. Set aside.
In the bowl of a stand mixer affixed with the paddle attachment, add the butter and sugar. Mix on medium-high speed until light an creamy. Add the vanilla extract. Mix until all ingredients are well incorporated. Change the mixer to low speed and add the flour, salt and nutmeg. Mix until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are combined.
Use a standard sized cookie scoop to scoop cookie dough balls onto prepared pans. Bake cookies in 350-degree oven for 13-15 minutes or just until the edges start to brown. Allow cookies to set on the cookie sheet to cool completely, as they are fragile when still warm. Once cookies are completely cooled, make the icing.
VANILLA ICING: In a medium sized bowl mix together the melted butter, powdered sugar, water, corn syrup, vanilla extract and salt (and food coloring if desired). Mix until smooth. Add additional amounts of powdered sugar of water to reach a thick consistency. The icing should be thick like frosting. Spread a layer of icing on each cookie and immediately top with sprinkles.
Allow icing to set completely. Icing will be set and firm enough to stack the cookies within 4-5 hours.
Notes
Store cookies in an airtight container at room temperature for 4-5 days.
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