Sugar Cookies
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.
Servings Prep Time
24small/med cookies 2hours includes chill time
Cook Time Passive Time
10minutes 1hour to decorate
Servings Prep Time
24small/med cookies 2hours includes chill time
Cook Time Passive Time
10minutes 1hour to decorate
Ingredients
Cut-Out Cookies
Easy Icing
Instructions
Cookie Dough
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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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