Go Back
–+ servings

Unicorn Sugar Cookies

Unicorn sugar cookies are a simple sugar cookie topped with a sweet glaze and lots of sprinkles!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 38 minutes
Servings 24
Author Kelsie



  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • powdered sugar for rolling cookies


  • 3 cups powdered sugar
  • 4 to 6 tablespoons water
  • 3 tablespoons light corn syrup
  • food coloring and assorted sprinkles



  1. Sift together flour, baking powder, and salt in a medium mixing bowl.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about two minutes. Scrape down the sides and bottom of the bowl and beat for 30 seconds more. Add eggs and vanilla and beat until well combined.
  3. Gradually add the dry ingredients until just combined, taking care to scrape the dough up from the bottom of the bowl so everything is mixed properly. Divide dough into two portions, pat each portion into a disc, and wrap with plastic wrap. Refrigerate for at least one hour, or overnight.
  4. Preheat oven to 400 degrees and line two large baking sheets with silicone baking mats or parchment paper.
  5. Remove half of the dough from the refrigerator and let stand at room temperature for 15 minutes. Lightly dust your workspace with powdered sugar and roll dough out to 1/4-inch thickness. (Alternatively, but less environmentally friendly-ly, roll out dough between sheets of parchment paper.) Cut into desired shapes and place on prepared baking sheets one inch apart. Gather scraps and replace in the refrigerator. Repeat process with other half of dough. Bake until the cookies’ edges are lightly browned, 8 to 10 minutes. Cool completely before making glaze and decorating.


  1. Combine powdered sugar, 4 tablespoons water, and corn syrup in a large mixing bowl and stir to combine. Stir vigorously until glaze is completely smooth. Add additional water as necessary to achieve desired consistency. Divide into four separate bowls and add food coloring. Transfer glaze to plastic bags or squirt bottles and decorate cookies as desired. Serve and enjoy.

How I decorated

  1. I used large squeeze bottles, one for each color (pink, white, purple, blue), but I think you could use zip-top plastic bags and achieve basically the same thing. Place glaze into the bag, seal the top, and snip off a tiny bit of one of the bottom corners.
  2. I squeezed a circle of glaze around the perimeter of each circle, then allowed the circle to harden. Then I squeezed several blobs of color inside the circle and swirled the glaze around with a butter knife before topping with sprinkles.