Easy Cut Out Sugar Cookies

By zhanghengshuo

12 Person

40 Minutes

0 Calories

Easy Cut Out Sugar Cookies with Icing features a simple dough that's fun to work with so you can make any festive shaped and decorated cookies you want! This simple sugar cookie dough is a joy to work with, it's almost like rolling out play-doh. That's because you roll the dough out first before chilling it. I find it's SO much easier this way and makes it so you can have little ones join in on this festive baking project.

Ingredients

Flood Icing

Food coloring, if desired
3 tbsp. Water or milk
1/2 tsp. Vanilla extract
1 cup Powdered sugar, sifted

Border Icing

Food coloring, if desired
2 tbsp. Water or milk
1/2 tsp. Vanilla extract
1 cup Powdered sugar, sifted

Cookies

1 tsp. Baking powder
4 1/2 cups All-purpose flour
1/2 tsp. Almond extract
2 tsp. Vanilla extract
1 1/2 cups Granulated sugar
2 Large eggs
3 sticks Unsalted butter, at cool room temperature

Method

01

Make the cookies: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.
02

Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.
03

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
04

Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.
05

If the dough is too warm, freeze for 15 minutes or until firmed again.
06

Bake for 10 minutes, or until the cookies are set and begin to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.
07

For the border icing: In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable.
08

Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.
09

Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.
10

In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring. The mixture should still be pretty thick. If needed, add additional water or milk. Pour the flood icing into a squeeze bottle or into a pastry bag.
11

Prepare as many batches and colors of flood icing as you need to decorate your cookies.
12

Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.
13

Leave the iced cookie to dry. The cookies are dry when the surface is completely smooth, dry, and resists smudging when touched. Serve.

Related Tags

Easy Cut Out Sugar Cookies

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 30 Mins
Cook Time 10 Mins
Total Time 40 Mins

02 Ingredients

Flood Icing

Food coloring, if desired

3 tbsp. Water or milk

1/2 tsp. Vanilla extract

1 cup Powdered sugar, sifted

Border Icing

Food coloring, if desired

2 tbsp. Water or milk

1/2 tsp. Vanilla extract

1 cup Powdered sugar, sifted

1 tsp. Baking powder

4 1/2 cups All-purpose flour

1/2 tsp. Almond extract

2 tsp. Vanilla extract

1 1/2 cups Granulated sugar

2 Large eggs

3 sticks Unsalted butter, at cool room temperature

03 Method

Step 1

Make the cookies: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.

Step 2

Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.

Step 3

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Step 4

Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.

Step 5

If the dough is too warm, freeze for 15 minutes or until firmed again.

Step 6

Bake for 10 minutes, or until the cookies are set and begin to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.

Step 7

For the border icing: In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable.

Step 8

Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.

Step 9

Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

Step 10

In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring. The mixture should still be pretty thick. If needed, add additional water or milk. Pour the flood icing into a squeeze bottle or into a pastry bag.

Step 11

Prepare as many batches and colors of flood icing as you need to decorate your cookies.

Step 12

Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.

Step 13

Leave the iced cookie to dry. The cookies are dry when the surface is completely smooth, dry, and resists smudging when touched. Serve.

04 Author