Modern Minimalist Decorated Sugar Cookies: A Cozy Guide

Let Me Tell You About These Cookies…

Alright, friend—gather ’round, ’cause I have to tell you about these Modern Minimalist Decorated Sugar Cookies. Last Christmas, my niece (the one who still thinks pink sprinkles are a food group) asked if we could make something ‘Instagram cute but not too fussy.’ So we landed on these: cookies that are fancy enough for a holiday party but still simple enough that my uncle Dave didn’t manage to destroy the kitchen making them. The first batch? Nearly burned them because I forgot the timer; turns out dancing to Bowie mid-bake isn’t the best idea. But man, the smell that fills your house… it’s half the point, honestly.

Why I Can’t Stop Making These

I whip these up all the time, especially when I need something that looks impressive but doesn’t make me cry in front of the stand mixer. My family absolutely devours them—usually before the icing is even dry (impatient bunch). And the best part? You can keep the decorations really subtle, so even if your piping skills rival a toddler’s drawing, these still turn out chic. That, and I never have to search for fifteen different colored sugars—the minimalist vibe saves my sanity. Actually, if you’re the type who hates cleaning food coloring off every surface, you’ll thank me later.

Here’s What You’ll Need (And What You Can Swap)

• 2 3/4 cups all-purpose flour (sometimes I grab the cheaper store brand—no one can tell!)
• 1 tsp baking powder
• 1/2 tsp fine sea salt (table salt in a pinch, though my grandmother would side-eye me for that)
• 1 cup unsalted butter, room temp (my friend swears by using salted butter and skipping the extra salt, not my style but hey, you do you)
• 1 cup granulated sugar
• 1 large egg, room temp (or two small—before I got a clue, I’d use whatever was rolling around in the fridge)
• 2 tsp pure vanilla extract (I’ve used almond extract when feeling fancy, also good)
• Simple royal icing: 2 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla
• Pinch of salt
• Optional: White nonpareils, gold leaf, or edible flowers for the La-di-da crowd

How To Make Modern Minimalist Sugar Cookies

1. Preheat the oven to 350°F (175°C). Line a couple baking sheets with parchment, or just grease ’em if parchment feels too fancy today.
2. In a medium-ish bowl, whisk together flour, baking powder, and salt. Set aside. Try not to sneeze into the flour (ask me how I know).
3. In a big bowl, beat the butter and sugar together till it’s pale and fluffy—about 2–3 minutes. If you’re using a hand mixer, go high speed and pretend you’re on a cooking show.
4. Add in the egg and vanilla (or almond), then keep mixing till it’s all smooth. It might look a little weird or curdled at this point, but it honestly doesn’t matter, just keep going.
5. Gradually mix in the dry stuff, on low unless you want a fine powder shower across your kitchen. Mix until it all just comes together—you might need to finish with your hands. At this point, taste for science. But just a little.
6. Divide dough in half, flatten each half into a disk, wrap in cling film, and chill at least 30 minutes. I’ve skipped this step on lazy days and…not great, so just do it if you can.
7. Flour your counter. Roll dough to about 1/4-inch thick. Cut out shapes using whatever cutter you like (sometimes I just use a glass if I can’t find the cutters, works fine).
8. Arrange cookies on sheets with a bit of space (they won’t spread much, which is nice). Bake 8–10 mins, till just set. Edges might barely color—that’s your cue.
9. Cool on the tray for 3–4 minutes (otherwise, they fall apart if you get eager), then move to wire racks. Or just a paper towel if you, like me, can’t find the rack half the time.
10. For the icing: stir powdered sugar, vanilla, pinch of salt, and 2–3 tbsp milk. Add a touch more milk if it’s too thick. Aim for toothpaste consistency; if it runs all over, it’s too thin. Spoon into a ziplock bag if you don’t have fancy piping bags, snip off a tiny corner.
11. Pipe minimalist geometric lines or little dots—no need to be a perfectionist. Sometimes I get ambitious and try a squiggle, and sometimes it just looks like a worm. Top with a couple nonpareils or edible flowers if you want to get rave reviews on Instagram (or just from your neighbor, honestly).
12. Let the icing set for about 30 minutes at least before stacking. Or just eat them right away, slightly messy looks are still delicious.

Notes From My Messy Kitchen

• Don’t panic if the rolled dough cracks a little; just squish it back together. It’s pretty forgiving.
• I tried subbing in whole wheat flour one time, and well…they tasted like guilt. Stick with AP flour, trust me.
• If you’re out of vanilla, a bit of lemon zest actually adds a nice zing.

Let’s Talk Variations

• Adding a half teaspoon of cardamom to the dough is, in my opinion, magnificent. Chai latte vibes!
• I made these once with lavender-infused sugar—super fancy, but my nephew said it tasted like soap. You’ve been warned.
• Swap in pastel royal icing or a single gold splatter if you want more drama without chaos.

Got Any of This Stuff?

• Stand mixer or hand mixer (mixing by hand is doable, but, yikes, your arm will complain)
• Cookie cutters—but a small glass works in a pinch (I’ve even used a mason jar lid, no shame!)
• Parchment paper or a really well-buttered tray
• Wire rack, or the back of a clean baking sheet, if you want to wangle it

How Long Do These Last?

Stored in an airtight tin, these cookies keep for up to a week. Buuuut, in my house, they never survive more than a day and a half. (And somehow, the dog always seems to manage a taste. Still don’t know how she gets up there.)

How I Serve ‘Em

I personally love stacking them on a pretty plate with a mug of coffee, or hot chocolate if I’m pretending it’s snowing. Once for New Year’s Eve, we topped each one with a single piece of gold leaf—the kids called it “fancy treasure cookies.” Family tradition: I always let my niece do the last few cookies, even if her designs are more abstract-art-meets-sugar-high.

Pro Tips You’ll Want To Read

• Don’t skip chilling the dough. I once did, thinking I was clever—ended up with cookies that spread all over and morphed into one giant, mutant blob.
• If you add too much icing, just eat the evidence and call it a chef’s treat.
• Actually, err on the side of underbaking—they firm up as they cool (trust me, they’re softer and better that way!)

Quick FAQ About These Minimalist Beauties

• Can I freeze the dough? Yes, totally! I usually wrap it in two layers of cling and stick it in the freezer for up to 2 months. Thaw in the fridge overnight, then roll.
• Help, my dough’s sticky! Add a tablespoon more flour. Or chill it longer. Don’t fight sticky dough, it wins every time.
• Is royal icing necessary? Nope, I’ve eaten plenty bare. Tastes like classic sugar cookies—sometimes that’s all you need.
• How do I get really crisp lines? Go slowly, use thick icing, and remind yourself—it’s just cookies, not a gallery piece!
• What if I don’t have a rack? Honestly, just let ’em cool on the tray or a folded tea towel. Works fine, never ruined a cookie for me yet.

Anyway, now you know my deepest (cookie) secrets. Next time you want a treat that’s modern but won’t drive you up the wall, give these Modern Minimalist Decorated Sugar Cookies a try. Just keep an eye on the timer, maybe dance a little, and enjoy the process—it’ll taste better for it. Happy baking!

★★★★★ 4.10 from 25 ratings

Modern Minimalist Decorated Sugar Cookies

yield: 24 cookies

prep: 35 mins

cook: 10 mins

total: 50 mins

Crisp yet tender sugar cookies with a modern minimalist decoration style—simple lines, elegant details, and just the right sweetness. Easy to make and perfect for any occasion.

🖨️ Print Pin Recipe

Ingredients

• 2 3/4 cups all-purpose flour (sometimes I grab the cheaper store brand—no one can tell!)
• 1 tsp baking powder
• 1/2 tsp fine sea salt (table salt in a pinch, though my grandmother would side-eye me for that)
• 1 cup unsalted butter, room temp (my friend swears by using salted butter and skipping the extra salt, not my style but hey, you do you)
• 1 cup granulated sugar
• 1 large egg, room temp (or two small—before I got a clue, I’d use whatever was rolling around in the fridge)
• 2 tsp pure vanilla extract (I’ve used almond extract when feeling fancy, also good)
• Simple royal icing: 2 cups powdered sugar, 2–3 tbsp milk, 1 tsp vanilla
• Pinch of salt
• Optional: White nonpareils, gold leaf, or edible flowers for the La-di-da crowd

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line a couple baking sheets with parchment, or just grease ’em if parchment feels too fancy today.
2. 2
   In a medium-ish bowl, whisk together flour, baking powder, and salt. Set aside. Try not to sneeze into the flour (ask me how I know).
3. 3
   In a big bowl, beat the butter and sugar together till it’s pale and fluffy—about 2–3 minutes. If you’re using a hand mixer, go high speed and pretend you’re on a cooking show.
4. 4
   Add in the egg and vanilla (or almond), then keep mixing till it’s all smooth. It might look a little weird or curdled at this point, but it honestly doesn’t matter, just keep going.
5. 5
   Gradually mix in the dry stuff, on low unless you want a fine powder shower across your kitchen. Mix until it all just comes together—you might need to finish with your hands. At this point, taste for science. But just a little.
6. 6
   Divide dough in half, flatten each half into a disk, wrap in cling film, and chill at least 30 minutes. I’ve skipped this step on lazy days and…not great, so just do it if you can.
7. 7
   Flour your counter. Roll dough to about 1/4-inch thick. Cut out shapes using whatever cutter you like (sometimes I just use a glass if I can’t find the cutters, works fine).
8. 8
   Arrange cookies on sheets with a bit of space (they won’t spread much, which is nice). Bake 8–10 mins, till just set. Edges might barely color—that’s your cue.
9. 9
   Cool on the tray for 3–4 minutes (otherwise, they fall apart if you get eager), then move to wire racks. Or just a paper towel if you, like me, can’t find the rack half the time.
10. 10
    For the icing: stir powdered sugar, vanilla, pinch of salt, and 2–3 tbsp milk. Add a touch more milk if it’s too thick. Aim for toothpaste consistency; if it runs all over, it’s too thin. Spoon into a ziplock bag if you don’t have fancy piping bags, snip off a tiny corner.
11. 11
    Pipe minimalist geometric lines or little dots—no need to be a perfectionist. Sometimes I get ambitious and try a squiggle, and sometimes it just looks like a worm. Top with a couple nonpareils or edible flowers if you want to get rave reviews on Instagram (or just from your neighbor, honestly).
12. 12
    Let the icing set for about 30 minutes at least before stacking. Or just eat them right away, slightly messy looks are still delicious.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 160 caloriescal

Protein: 2gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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