Description
These Easy Cut-Out Sugar Cookies are a classic treat made with a soft buttery dough that holds shape perfectly for decorating. They are topped with a smooth vanilla icing that can be tinted with food coloring for festive designs. Perfect for holidays, parties, or any occasion that calls for a fun and delicious cookie to decorate and enjoy.
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
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream the butter and sugar: In another bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add egg and extracts: Beat in the egg, then add the vanilla extract and almond extract if using, mixing until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
- Roll out dough and cut shapes: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to a baking sheet lined with parchment paper. Repeat with remaining dough.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake cookies for 8-10 minutes, or until the edges just start to turn golden. Remove from oven and cool completely on wire racks before decorating.
- Prepare the icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk to achieve desired consistency for spreading or piping.
- Decorate the cookies: Divide icing into smaller bowls if using different colors. Tint with food coloring as desired and decorate cooled cookies with a spatula or piping bags. Allow icing to set before serving or storing.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much when baking.
- Use parchment paper or silicone mats to prevent cookies from sticking to the baking sheet.
- For thicker icing, use less milk; for thinner icing, add a bit more milk gradually.
- Store iced cookies in an airtight container at room temperature for up to 5 days.
- Adding almond extract is optional but adds a lovely complementary flavor to the vanilla.
