Description
This recipe for Easy Cut-Out Sugar Cookies with Icing offers a delightful way to create classic, buttery sugar cookies that hold their shape perfectly for decorated cut-outs. The cookies feature a tender crumb with a subtle almond flavor, complemented by a smooth, sweet vanilla icing that can be customized with food coloring for festive occasions. Perfect for holidays, parties, or any sweet craving, this recipe yields 24 cookies and takes about an hour and a half from start to finish, including baking and decorating time.
Ingredients
Scale
For the Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Icing
- 2 cups powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two parts, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up and make rolling easier.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll and Cut the Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Transfer the cookies to prepared baking sheets, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Icing: In a small bowl, combine the powdered sugar, milk, and vanilla extract. Stir until smooth and reach desired consistency for spreading or piping. Add food coloring if desired.
- Decorate: Once the cookies are fully cooled, spread or pipe the icing on top. Allow the icing to set before serving or storing.
Notes
- Chilling the dough is crucial for easy rolling and to prevent spreading during baking.
- For stiffer icing suitable for detailed piping, use less milk; for thinner glaze, add more.
- Almond extract is optional but adds a lovely flavor dimension.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well both before and after baking; thaw before decorating if frozen unbaked.
