Description

These Easy Cut-Out Sugar Cookies with Icing are a classic treat perfect for any occasion. Soft, buttery, and lightly sweetened, these cookies hold their shape well for decorating with colorful icing. The recipe includes a simple homemade icing that can be tinted with food coloring to add a festive touch. Ideal for holidays, parties, or anytime you want a delightful homemade cookie experience.

Ingredients

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For the Sugar Cookies

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)

For the Icing

2 cups powdered sugar
2-3 tablespoons milk (adjust for desired consistency)
1 teaspoon vanilla extract
Food coloring (optional)

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Instructions

Preheat oven and prepare dough: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar together until creamy and light, about 3-4 minutes.
Mix wet ingredients: Add the egg, vanilla extract, and almond extract (if using) to the butter and sugar mixture. Beat until well combined and smooth.
Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients. Mix just until incorporated to form a soft dough. Avoid overmixing to keep cookies tender.
Chill the dough: Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up for easier rolling and better cookie shape retention.
Roll out dough and cut shapes: On a lightly floured surface, roll out one dough disc to about 1/4 inch thickness. Use cookie cutters to cut out shapes, then transfer them to a baking sheet lined with parchment paper. Repeat with the second disc.
Bake the cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the icing: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract until smooth and spreadable. Adjust milk quantity to achieve desired icing consistency for decorating.
Decorate the cookies: Divide icing into bowls and tint with food coloring if desired. Use a spoon or piping bags to decorate the cooled cookies. Let the icing set completely before storing or serving.

Notes

For best results, chill the dough thoroughly before rolling to prevent cookie spreading.
If you do not want almond flavor, simply omit the almond extract.
Soften butter to room temperature to ensure proper mixing and a tender texture.
The icing consistency can be adjusted by adding more powdered sugar to thicken or more milk to thin.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well, both before and after baking, for up to 3 months.