These irresistibly chewy iced sugar cookies are an ideal sweet to bake and share. This small-batch, no-chill dough produces soft, chewy cookies with a light crinkle on top. A simple glaze and a sprinkle of nonpareils make them festive. The recipe yields about 20 cookies—just the right amount for gifting or a family treat.
After refining my popular lemon sugar cookie recipe, I worked to recreate that same tender, chewy texture without lemon zest. The lemon version’s oils add moisture, so this classic sugar cookie required a few extra adjustments. If your cookies look slightly different from the photos, they’re likely still perfect—small variations happen with tweaks and oven differences.
Why We Love These Chewy Iced Sugar Cookies
For everyday baking I don’t want to make three dozen cookies—just a manageable batch that’s easy to finish or share. These cookies fit that need: they make about two dozen, have a soft, chewy texture, and are quick to decorate.
Highlights:
- Soft and chewy texture achieved by using an egg yolk instead of a whole egg
- Small-batch recipe that yields roughly 20 cookies
- Simple to decorate or dress up for holidays
- Freezer-friendly for make-ahead convenience
Ingredient Notes
- Butter: Use unsalted, softened butter. It should give a slight indentation when pressed but still feel cool. Cut into small pieces to speed softening; avoid microwaving.
- Brown sugar: A tablespoon of light brown sugar adds chew and depth to the cookies.
- Egg yolk: A single large room-temperature yolk keeps the centers tender and chewy and helps create a subtle crinkle.
- Flour: All-purpose flour, spooned and leveled. Weighing flour is best for consistent results—too much or too little flour is the most common cause of cookie issues.
- Baking soda and baking powder: Make sure they are fresh so the cookies rise and texture properly.
Ways To Vary This Recipe
- Add flavor: Swap almond extract for lemon extract for a citrus twist, though for true lemon flavor the lemon sugar cookie recipe is recommended.
- Change the topping: Use buttercream, dip cookies in melted white chocolate, or drizzle white chocolate over the glaze. Add a drop of food coloring to tint the icing.
- Skip the glaze: Roll dough in colored sanding sugar before baking for a sparkly finish—great for seasonal cookies.
Step-By-Step Instructions
Step 1: Whisk together flour, baking soda, baking powder, and salt in a small bowl.
Step 2: In a medium bowl, cream butter, brown sugar, and granulated sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Step 3: Add the egg yolk, almond extract, and vanilla. Beat until combined.
Step 4: Gradually add the dry ingredients and mix just until combined—do not overmix. The dough may seem crumbly; press it together until it forms a cohesive ball.
Step 5: Roll dough into roughly 1½-inch balls. If not glazing, roll the balls in granulated sugar before baking. Place about 2 inches apart on a parchment-lined baking sheet.
Step 6: Bake for 8–11 minutes, until the edges are set and the tops are slightly puffy and beginning to settle or crinkle. For perfectly round cookies, gently press with a biscuit cutter while warm. Let cool several minutes on the sheet before transferring to a rack.
Step 7: Once completely cool, whisk the glaze (powdered sugar, half-and-half or milk, and almond extract) to a smooth consistency. Dip the tops of each cookie into the glaze, sprinkle with nonpareils, and allow the glaze to set.
Recipe Tips
Cream butter and sugar thoroughly. Proper creaming aerates the base and gives the cookies the right texture—don’t rush this step.
Softened butter should still be cool. It should not look greasy or melted. Aim for an internal butter temperature around 65°F–67°F. Warm butter can cause excess spreading.
Underbake slightly for best texture. Remove the cookies when edges are set but centers still look slightly soft; they’ll finish as they cool and remain tender and chewy.
Storage
Store cooled cookies in an airtight container at room temperature for 3–4 days. They are at their peak texture during the first two days.
To freeze, make sure cookies are fully cooled and glaze is set. Layer with parchment between cookies to prevent sticking, freeze up to three months, and thaw at room temperature before serving.
Iced Sugar Cookies
Ingredients
Cookies
- ½ cup unsalted butter (113 g), softened
- 1 ¼ cup all-purpose flour (152 g)
- ½ cup plus 1 Tbsp granulated sugar (112 g)
- 1 Tbsp light brown sugar, packed (18 g)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 large egg yolk, room temperature
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Extra granulated sugar to roll dough in, if not icing
Icing Glaze
- 1 ½ cup powdered sugar
- 4–5 Tbsp half-and-half or milk
- ½ tsp almond extract
- Nonpareils sprinkles
Instructions
- Combine flour, baking soda, baking powder, and salt in a small bowl and whisk to combine.
- Cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add egg yolk, almond extract, and vanilla, and beat until combined.
- Gradually add the dry ingredients and mix just until combined. The dough may be crumbly—press together to form a ball. Roll into 1½-inch balls and place 2 inches apart on a parchment-lined sheet. If not glazing, roll balls in granulated sugar before baking.
- Bake 8–11 minutes, until edges are set and tops are slightly puffy and beginning to crinkle. Let cool a few minutes on the sheet, then transfer to a wire rack.
- Whisk glaze ingredients until smooth, dip cooled cookies into the glaze, top with nonpareils, and let set completely.
- Store in an airtight container or freeze for longer storage.
Notes
Storage: Keep cookies in an airtight container at room temperature for 3–4 days. For best texture, enjoy within 48 hours.
Freezing: Once cooled and fully set, layer cookies with parchment and freeze up to three months. Thaw at room temperature before serving.
Cream butter well: Proper creaming gives the cookies the right structure and texture. Don’t rush this step.
Softened butter tips: Properly softened butter won’t be shiny or greasy; keep it cool to avoid excess spreading.
Underbake slightly: Removing the cookies when centers still look a touch soft ensures a tender, chewy result.
Nutrition
,
Carbohydrates: 21 g
,
Protein: 1 g
,
Fat: 5 g
Nutrition information is automatically calculated and should be used as an approximation.