Sugar Cookies
Cut-Out Cookies with Icing
These cut-out sugar cookies are so yummy and can be decorated any way that you want! This is my go-to recipe when I want to make a bunch to share. I make a simple frosting that hardens and is glossy. This way I can stack them and they won't stick together. Great for sharing and they ship nicely.
| Prep Time | 2 hours includes chill time |
| Cook Time | 10 minutes |
| Passive Time | 1 hour to decorate |
| Servings |
small/med cookies
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Ingredients
Easy Icing
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp light corn syrup
- 2.5 Tbsp room temperature water
Ingredients
Easy Icing
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Instructions
Cookie Dough
- The cookie dough needs to chill in the refrigerator at least 1 hour so plan ahead for this. You can make ahead and refrigerate up to 24 hours.
- In a large bowl or a stand mixer fitted with paddle, beat the butter until creamed and smooth; about one minute. Add the sugar and beat on high speed until light and fluffy; about 3 minutes. Scrape down the sides and bottom of bowl. Add the egg, vanilla and almond extract and beat about 2 minutes. Scraping bowl as needed.
- Whisk the flour, baking powder and salt together in a medium size bowl. Turn the mixer on low and add 1/3 of the flour mixture, combine and add another 1/3, combine and add the remaining.
- Divide the dough into two equal parts. Place each one on a separate piece of plastic wrap. Wrap and press down into a disc about 1/2 inch thick or so. Place the dough discs into refrigerator and chill at least one hour.
- When you are ready to bake, preheat the oven to 350 degrees. Line 2-3 large baking sheets with silicone baking mat or parchment paper. Remove one of the dough discs, place onto a floured surface and roll out to 1/4 inch thickness. Cut dough using cookie cutters. Transfer the cookies to the prepared cookie sheets. Re-roll the remaining dough. Continue cutting until all dough is rolled out.
- Bake 10-12 minutes until just barely light brown on the edges. Its best to under-bake; never over- bake them as they will be hard! Allow cookies to cool on the baking sheet after removing it from the oven for at least 5 minutes. Transfer to a wire rack until completely cooled.
Icing
- Beat the powdered sugar, vanilla, corn syrup and 2 Tbsp water. If icing seems too thick, add 1/2 Tbsp water. If it is too thin add a little powdered sugar. Make sure the cookies are completely cool before frosting.
- If you are wanting different colors of icing, separate the icing into smaller bowls and color with gel food color. Use a frosting bag and tips or a squeeze bottle to decorate your cooled cookies. Sprinkles and colored sugar can be added while the icing is still wet on the cookies. This frosting dries pretty quickly.
- The cookies stay pretty soft and fresh up to 5 days. They freeze well, preferably before frosting them. You can also freeze the dough discs after refrigerating 30 minutes. Place in the freezer up to 3 months. When you are ready to use, place a frozen disc into the refrigerator overnight and then roll out and bake!
Recipe Notes
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