Description
These Easy Cut-Out Sugar Cookies with Icing are a perfect homemade treat for any occasion. Crisp on the edges and tender inside, these cookies are simple to prepare and decorate with a sweet, smooth icing. Ideal for holiday baking or anytime you crave a classic sugar cookie with a delightful vanilla-almond flavor.
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 and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes. This creates a tender texture in the cookies.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using) until fully incorporated, ensuring the dough is flavorful.
- Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients using a mixer or spatula. Mix just until a soft dough forms; avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to roll out and cut.
- Roll and Cut the Dough: On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper or a silicone mat.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges just start to turn golden. Do not overbake to keep them soft and tender.
- Cool Completely: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Icing: In a medium bowl, whisk together powdered sugar, milk (starting with 2 tablespoons), and vanilla extract until smooth. Adjust the milk quantity to reach your preferred consistency for spreading or piping. Add food coloring if desired.
- Decorate the Cookies: Once cookies are fully cooled, spread or pipe the icing over each cookie. Allow the icing to set at room temperature before serving or storing.
Notes
- For best results, use room temperature butter to aid in creaming properly.
- Chilling the dough is essential to prevent cookies from spreading too much in the oven.
- You can customize the flavors by using different extracts like lemon or peppermint.
- If you want thinner cookies, roll the dough slightly thinner but reduce baking time accordingly.
- Store decorated cookies in an airtight container at room temperature for up to 5 days.
