Description
These Easy Cut-Out Sugar Cookies with Icing are a delightful treat perfect for any occasion. Soft yet sturdy enough to hold their shape when cut into festive designs, they’re topped with a smooth, sweet icing that can be customized with your favorite food coloring. This recipe yields 24 servings and combines classic flavors of vanilla and almond extract for a delightful homemade cookie experience.
Ingredients
Scale
Cookie Dough
- 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)
Icing
- 2 cups powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your cookies are ready to bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet mixture, mixing on low speed until the dough forms and is fully combined.
- Chill the Dough: Divide the dough into two portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll out.
- Roll Out Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Keep the other disc refrigerated until ready to use.
- Cut Out Cookies: Use cookie cutters to cut the dough into desired shapes, placing them onto a parchment-lined baking sheet about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges just begin to turn golden. Avoid overbaking for a tender texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth. Adjust consistency by adding milk a little at a time for spreading or piping.
- Color and Decorate: Divide icing into bowls and add food coloring as desired. Use a spoon, piping bag, or brush to decorate cooled cookies.
- Set Icing: Allow the icing to set at room temperature for at least 30 minutes before serving or storing.
Notes
- For best results, make sure the butter is softened but not melted before creaming.
- Chilling the dough helps prevent cookies from spreading too much during baking.
- You can substitute almond extract with additional vanilla if preferred.
- Adjust icing consistency for thicker or thinner glaze based on your decoration needs.
- Store cookies in an airtight container at room temperature for up to a week.
