Soft, cut-out sugar cookie recipe that keeps its shape and the dough does not need to be chilled before baking - perfect edges every time!
YIELD: 3 dozen cookies
PREP TIME: 30 minutes
COOK TIME: 6-8 minutes
TOTAL TIME: 38 minutes
- 1 cup unsalted butter
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Preheat oven to 350 degrees F.
- In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
- Beat in extracts and egg.
- In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
- Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
- You can add 1/2 teaspoon of almond extract if you have it available, the taste is really fantastic with the hint of almond.
- Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown, your cookie will be crisper.
It takes only four ingredients and 5 minutes to make the absolute best cut out sugar cookie icing that hardens to a glossy, shiny surface!
PREP TIME: 5 minutes
COOK TIME: 5 minutes
TOTAL TIME: 10 minutes
SERVINGS: 34 cookies
- 2 cups powdered sugar, sifted
- 6-8 teaspoons milk
- 4 teaspoons corn syrup
- 1/2 teaspoon vanilla extract or almond extract
- food coloring optional
- Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until icing is smooth.
- If needed, add additional milk to thin icing more. You've reached the correct consistency for frosting if a scoop of icing slowly falls off the spoon. If making colored icing, divide into bowls and add food coloring.
TIPS FOR MAKING SUGAR COOKIE ICING AND DECORATING
- Start with a couple teaspoons less of milk. Add the last 2 teaspoons as necessary.
- To achieve the perfect consistency, add more powdered sugar to thicken and add a touch of milk to thin.
- You've reached the correct consistency for frosting if a scoop of icing slowly falls off the spoon.
- Traditionally, sugar cookie icing is flavored with almond or vanilla extract, but orange, lemon, maple, or coconut extracts can also be substituted.
- Sifting the powdered sugar before adding milk will eliminate any potential lumps in the frosting. Sugar cookie icing can be piped as an outline and filled in for pristine edges. Alternatively, it can also be spread with a small knife and decorated with sprinkles.
- This frosting hardens quickly, so have sprinkles ready to put on immediately.
- Before stacking or wrapping cookies, make sure the icing is completely hard. Set cookies on a baking sheet for 12 hours.