Soft Cut Out Sugar Cookies with Icing
Tender cut out sugar cookies made from chilled, parchment rolled dough and finished with a smooth corn syrup icing.
Equipment
- Electric mixer
- Rolling Pin
- Parchment paper
- Cookie cutters
- 2 to 3 baking sheets
Ingredients
Main Ingredients
- 2 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cup powdered sugar sifted, for the icing
- 3-4 tbsp milk add gradually
- 2 tbsp light corn syrup
- ½ tsp vanilla extract for the icing
- 1 gel food coloring optional
Instructions
Cooking
- Mix the dry ingredients. Whisk flour, baking powder, and salt together. Beat the butter. Cream 3/4 cup butter with the sugar for about 3 minutes until fluffy.
- Add eggs and flavor. Mix in the eggs one at a time, then the vanilla and almond extracts. Form the dough. Mix in the flour on low speed until a soft, cohesive dough forms.
- Roll and rest. Roll two portions between parchment to 1/4 inch and refrigerate 1 to 2 hours until firm.
- Cut. Heat the oven to 375 degrees F. Cut shapes, space them 2 to 3 inches apart, and chill 10 minutes.
- Bake. Bake 8 to 10 minutes until the edges are light golden. Cool 5 minutes on the pan, then fully on a rack.
- Ice. Whisk powdered sugar, 3 tbsp milk, corn syrup, and vanilla until smooth and tint if desired. Spread on cooled cookies and let set.
Notes
Substitutions: Use unsalted butter with 1/2 tsp salt, or reduce the almond extract to 1/4 tsp.
Tips: Chill the dough and the cut shapes so the edges stay sharp.
Storage: Keep iced cookies airtight at room temperature for up to 1 week. Freeze unfrosted cookies up to 3 months.