Cheryl's Copycat Cookies Recipe With Icing: Festive Frosting That Stays Piped All Day

The moment I first bit into Cheryl’s cookies copycat recipe with the icing at that Nashville bakery years ago, I knew it would become my holiday baking staple. The secret lies in the precise dough ratio and that signature icing that stays perfectly piped all day—no melting disasters here.

My first attempt at Johnson & Wales nearly ended in flour-covered chaos, but I've since perfected the technique.

The dough comes together with just five simple ingredients, yet delivers that signature tender crumb and buttery flavor. Baking at 350°F for exactly 10-12 minutes ensures golden edges without over-browning.

The icing recipe uses powdered sugar and butter in the perfect ratio for that smooth, spreadable consistency that stays firm on warm cookies.

What makes these cookies truly special is how they hold their shape while maintaining that melt-in-your-mouth texture. The icing doesn't pool or slide off—it stays crisp enough to pipe intricate designs that last through gift-giving season.

My family requests these every holiday, and David always asks for seconds (though he claims he's "just being polite").

Perfect for holiday gifts, bake sales, or simply treating yourself to something extra special. The recipe scales beautifully, and the icing can be made ahead—just store it in the fridge until ready to use. Let's get baking these iconic cookies that taste just like Cheryl's originals.

Ingredients for cheryl's cookies copycat recipe with icing

Five dough ingredients plus four icing staples—all you need for Cheryl's iconic cookies.

The flour matters here—King Arthur or Gold Medal are my go-tos for that tender crumb. Butter should be cold and cubed (not melted)—this keeps the cookies from spreading too much. I grab my butter at Whole Foods when it's on sale, but any good-quality brand works. The vanilla? Pure Madagascar bourbon if you're splurging, but imitation works fine for everyday baking. For the icing, powdered sugar is non-negotiable—Domino or C&H are reliable brands that don't clump. Store your flour in the freezer to keep it fresh longer, especially if you're baking during humid months.

No almond extract? Vanilla bean paste works in a pinch, though the flavor will differ slightly. Short on heavy cream? Whipped cream cheese gives a similar texture, but the fat content changes the consistency. The cornstarch in the icing is what keeps it from getting sticky—Argo brand is my favorite because it's finely milled. For the dough, if you forget baking soda, baking powder at double the amount works, but the texture won't be quite the same. Want extra flavor? Add a pinch of cinnamon to the dough (about 0.5 tsp). The icing can be made up to 3 days ahead—just store it in the fridge and bring to room temp before piping.

These cookies keep for 5 days in an airtight container at room temperature, though they rarely last that long. The icing stays firm if you store the cookies in a cool, dry place—humidity is the enemy of perfect piping. For gifting, I wrap them in parchment-lined boxes with a sprig of rosemary for a festive touch. The dough can be chilled for up to 24 hours if you want to prep ahead. Just let it sit at room temp for 10 minutes before baking. The icing freezes beautifully too—thaw in the fridge overnight before using.

Step-by-step instructions for Cheryl's copycat cookies with icing

Here's how to recreate those iconic festive cookies with perfectly piped icing that stays put.

In a large mixing bowl, combine the 2 cups unsalted butter and 1.5 cups granulated sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice the color lighten and the texture become airy—this is what creates those signature crackly tops.

I like to scrape down the sides of the bowl every minute or so to ensure everything gets evenly incorporated. The butter should be completely smooth with no visible lumps. If your butter isn't quite soft enough, let it sit at room temperature for another 5-10 minutes before starting—this step makes all the difference in texture.

Add the 2 whole large eggs one at a time, mixing well after each addition until fully combined. Then add the 1 tablespoon vanilla extract and 0.5 teaspoon extract of almond (if using) and mix for another 30 seconds. The mixture will look slightly curdled at first, but that's completely normal—it will smooth out when we add the dry ingredients.

Here's where it gets important: don't overmix at this stage. You're just trying to incorporate the eggs and vanilla, not develop gluten. The dough will come together perfectly when we add the dry ingredients. If you're using a stand mixer, keep the speed on low to prevent splashing.

In a separate bowl, whisk together the 4 cups all-purpose flour, 0.5 teaspoon salt, and 0.5 teaspoon baking soda. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—you should still see some flour streaks. Overmixing develops gluten, which makes cookies tough instead of tender.

Once the dough comes together, use a wooden spoon or silicone spatula to fold it until it forms a smooth ball. If the dough feels too sticky, you can add 1-2 tablespoons more flour, but don't go overboard—this can make the cookies dense. The dough should be soft but manageable when you press it gently with your fingers.

Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This chilling step is absolutely critical—it prevents the cookies from spreading too much in the oven and helps develop maximum flavor. The colder the dough, the thicker and chewier your cookies will be.

I know it's tempting to skip this step, especially if you're eager to bake, but trust me—this is where the magic happens. The dough will firm up beautifully in the fridge, making it much easier to handle and roll out. If you're really in a hurry, you can chill the dough for 30 minutes in the freezer instead.

Preheat your oven to 350°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Using a 2-inch round cookie cutter (or a glass of that size), cut out cookies and place them 2 inches apart on the prepared baking sheets.

Bake for 9-11 minutes until the edges are golden brown but the centers still look slightly soft. They'll continue firming up as they cool. I like to rotate the baking sheets halfway through for even baking. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, combine the 3 cups powdered sugar, 0.5 cup heavy whipping cream, 1 tablespoon cornstarch, and 1 tablespoon vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for 2-3 minutes until the icing is smooth, glossy, and holds its shape when piped.

The cornstarch is what makes this icing different—it gives it that perfect consistency that stays piped all day without melting or sliding off. If the icing is too thick, add 1-2 drops of water at a time until it reaches your desired consistency. For extra flavor, you can add the 0.5 teaspoon extract of almond to the icing mixture as well.

Transfer the icing to a piping bag fitted with a star tip (or a zip-top bag with a small corner snipped off). Pipe decorative borders around each cookie, working quickly so the icing doesn't set before you finish. The key to perfect piping is to keep the bag upright and apply gentle, even pressure—this ensures clean, crisp lines that stay in place.

Let the icing set for 10-15 minutes before serving or storing. The cookies will keep their shape beautifully, and the icing will stay crisp and festive. These cookies are perfect for holidays, parties, or anytime you want to treat yourself to something special. Enjoy them while they're fresh—you'll want to save just a few for later!

Dietary considerations for cheryl's cookies copycat recipe with icing

Gluten-Free Adaptations

To make these cookies gluten-free, I replace the all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add ½ teaspoon xanthan gum to the dry ingredients to mimic gluten's binding properties.

The dough will be slightly stickier, so use powdered sugar instead of flour when rolling. Bake at 325°F instead of 350°F for 11-13 minutes—gluten-free cookies brown faster and need extra time to set. 🌾

Vegan Substitutions

For a vegan version, swap the butter for 2 cups vegan butter (like Miyoko's) or coconut oil, and use flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg). Replace the heavy cream in the icing with coconut cream or dairy-free whipped topping.

The texture stays tender, though the flavor will differ slightly. Test with David first—he's our official vegan taste-tester! 🥛

Nut-Free Options

Skip the almond extract entirely, or substitute with ½ teaspoon vanilla bean paste for depth. Use sunflower seed butter (like SunButter) instead of almond extract in the dough for a subtle nutty flavor without actual nuts.

Always check labels on store-bought ingredients—some brands process in nut facilities. I double-check at Central Market for safe options. 🌿

Lower Sugar Adjustments

Reduce the granulated sugar to 1 cup and replace with ½ cup unsweetened applesauce or mashed banana for moisture. In the icing, cut the powdered sugar to 2½ cups and add 1 tbsp lemon juice for tang.

These tweaks keep the cookies tender without overpowering sweetness. The icing will still pipe beautifully but with a lighter finish. 🍎

Dairy-Free Icing

For the icing, replace the heavy cream with dairy-free cream cheese (like Kite Hill) or coconut cream. Add 1 tsp cornstarch to prevent graininess. The texture stays smooth but slightly denser.

Chill the icing for 30 minutes before piping—it thickens faster without dairy. I test consistency by piping a small swatch onto parchment first. 🧈

Frequently asked questions