Sugar Cookies with Glaze Icing – Cookie Baking Tips

Chocolate Sugar Cookies

You guys know that I’ve been on a sugar cookie and decorating kick recently.  I am far from an expert, but I have picked up a few tips and tricks along the way. This post focuses on the actual cookie baking portion rather than the decorating. I figure, no matter how pretty a cookie is, the only thing that really matters is that the cookie tastes good! I’ve included the recipe I use and a few tips that will help you make soft and delicious sugar cookies.

Sports Cookies

1. Don’t overmix your dough. Once you add the flour, mix just until combined. Overmixing causes tough cookies.

2. Refrigerate your dough for at least an hour or two prior to rolling and cutting. The other day I tried to roll out dough I’d refrigerated for less than an hour and it turned into a sticky mess.

3. Use a Roul’Pat. These pastry mats have made my cookie baking experience so much better. It’s a nonstick countertop mat that is perfect for rolling out cookies or kneading bread dough. The mat sticks to your countertop so it doesn’t slide around and it has a nonstick surface so you can use less flour rolling out your cookies. Plus it’s easy to clean!

Roul'Pat and Rolling Pin Rings

4. Use Rolling Pin Rings. These rings allow you to roll out the dough evenly to the exact thickness you want. I used to end up with cookies where half of the cookie was thick and perfectly cooked and the other half was thin and crispy and burnt. I have been using these rolling pin rings for a few months and they make it so simple to roll out dough to an even thickness.

5. Don’t roll your cookies too thin. I use the largest rolling pin ring that came in my set and I’d guess the cookies are about 1/2 inch thick. This makes them soft and chewy and a nice stable surface for the icing.

Baby Cookies

Sugar Cookies and Glaze Icing



  • 1-½ cup unsatled butter, softened
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 6 tsp vanilla extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder


  • 1 cup confectioners sugar
  • 1 drop lemon juice
  • 1 Tbsp light corn syrup
  • ~1Tbsp milk


For the Cookies:

  1. Place the butter and sugar in the bowl of a stand mixer and beat until well combined, about 2 minutes. Add in the eggs, yolks and vanilla and mix until combined.
  2. In a separate bowl, sift together the flour, salt, and baking powder. Slowly add flour to the butter mixture and mix until combined. Do not overmix. Transfer the dough to saran wrap and wrap well. Refrigerate for at least one hour.
  3. When you are ready to bake, pre-heat the oven to 350 degrees. Roll the dough out to 1/2 inch thickness, cut out cookies, and place on a parchment lined baking sheet. Bake for 8-10 minutes or until cookies are set and just starting to brown around the edges.

For the icing:

  1. Combine powder sugar, corn syrup, and lemon juice in a bowl.
  2. Add milk until you get the consistency you want. If you need a thicker frosting for outlining cookies, add less milk.
  3. For flood icing to fill in your cookies, thin the consistency by adding milk a few drops at a time.

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