Description
These Easy Cut-Out Sugar Cookies with Icing are classic, buttery cookies perfect for any occasion. Soft, tender, and flavorful, they are delightfully decorated with smooth vanilla icing and sprinkles, making them a festive favorite. With simple ingredients and straightforward steps, you can create beautiful and delicious cookies that everyone will love.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Icing
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract if using, combining thoroughly to incorporate flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill Dough: Divide the dough into two portions, flatten each into discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up the dough for easier rolling.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick baking.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes and transfer them carefully to the prepared baking sheets.
- Bake Cookies: Bake for 8–10 minutes, or until the edges just start turning golden, indicating they are cooked but still soft inside.
- Cool Cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to prevent breaking.
- Prepare Icing: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk to thin or powdered sugar to thicken the icing. Add food coloring if desired.
- Decorate: Spread or pipe the icing onto cooled cookies and decorate with sprinkles if you like. Let the icing set completely before stacking or storing.
Notes
- Cookies can be made ahead of time and frozen, either iced or uniced.
- For cleaner and sharper cookie shapes, chill the cut-out dough on the baking sheet for 10 minutes before baking.
- Make sure to not overbake to keep cookies soft and tender.
- The almond extract is optional but adds a lovely depth of flavor if used.
- Store iced cookies in an airtight container once the icing has fully set.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
