Description
This Easy Cut Out Sugar Cookies recipe delivers classic, buttery sugar cookies perfect for holiday celebrations or any occasion.
Ingredients
Scale
- 3 sticks (339 grams) unsalted butter, at cool room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon almond extract (optional)
- 4 1/2 cups (572 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1 cup (125 grams) powdered sugar, sifted (plus more as needed)
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Food coloring, if desired
- 2 to 3 tablespoons milk
- Food coloring, if desired
Instructions
- In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, about 3 minutes. Scrape down the bowl. Add the eggs, vanilla, and almond extract and beat until combined. Scrape the bowl again. On low speed, slowly add the flour and baking powder, beating until incorporated.
- Divide the dough in half. Roll each half between two sheets of parchment paper to 1/4-inch thickness. Place on a baking sheet and chill for at least 1 hour or up to 1 day; alternatively, freeze for 30 minutes.
- Set oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
- Remove dough from fridge and cut into desired shapes using cookie cutters. Reroll scraps as needed. Transfer cut shapes to prepared baking sheets.
- If dough is warm, freeze cut shapes for 15 minutes or until firm to prevent spreading during baking.
- Bake for 10 minutes, until cookies are set and just beginning to brown. Avoid over-baking. Cool for 5 minutes on the pan, then transfer to wire rack to cool completely. Cookies can be frozen uniced for up to 1 month.
- In a small bowl, beat powdered sugar, vanilla, and 1 tablespoon of milk with a fork until thick but still pourable. Add food coloring a few drops at a time until desired shade. Adjust consistency with more powdered sugar as needed.
- Transfer border icing to a squeeze bottle or pastry bag fitted with a small plain tip. Practice icing on parchment paper to get comfortable with flow.
- Carefully trace an outline around each cookie’s edge with the border icing, maintaining even pressure. Allow the border icing to dry slightly before filling.
- Beat powdered sugar and 2 tablespoons milk until thick yet pourable. Add food coloring gradually until desired color is achieved. If too thick, add up to 1 teaspoon more milk. Transfer to squeeze bottle or pastry bag.
- Mix as many batches and colors of flood icing as desired for decorating.
- Carefully fill the interior of each cookie’s border with flood icing, avoiding overflow. Use the tip of the bottle or a toothpick to spread evenly and into corners.
- Let iced cookies dry for 24 hours until the surface is completely smooth and not sticky to the touch.
- Store dried cookies between parchment paper sheets in an airtight container at room temperature for up to 10 days.
Notes
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg