Kittencal's Buttery Cut-Out Sugar Cookies With Icing That Hardens

40
Servings
20m
Prep Time
6m
Cook Time
26m
Ready In


"This cookie dough is an absolute dream to work with and it rolls out easily and is easy to handle and also the cookies hold their shape when baked. Make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing, plan ahead the dough must be chilled for at least 2 hours before rolling, since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount. Baking time does not include 2 hour chilling time."

Original recipe yields 40 servings
OK
  • ICING

Nutritional

  • Serving Size: 1 (34.6 g)
  • Calories 140.8
  • Total Fat - 5 g
  • Saturated Fat - 3 g
  • Cholesterol - 22.8 mg
  • Sodium - 94.8 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 15 g
  • Protein - 1.5 g
  • Calcium - 9.7 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.

Step 2

In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

Step 3

Cover bowl with plastic wrap and chill for 2 hours.

Step 4

Preheat oven to 400 degrees F.

Step 5

Line cookie sheets with parchment paper (do not grease the cookie sheets use parchment paper only).

Step 6

On a very lightly floured surface roll out the dough into about 1/4-inch thickness.

Step 7

Cut into desired shapes using cookie cutters.

Step 8

Place cookies 2-inches apart on cookie sheet.

Step 9

Bake 4-6 minutes.

Step 10

Remove cookies to wire racks to cool completely before icing.

Step 11

For icing; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).

Step 12

Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

Step 13

Divide into as many separate bowls as you wish for different colors.

Step 14

Add in food coloring until desired intensity is achieved.

Step 15

“Paint” the icing over the cookies using a brush, or dip edges of cookies into icing.

Step 16

Allow to set on waxed paper.

Tips & Variations


No special items needed.

Related

acerast

Made the frosting and found it easy to work with, shiny and delicious! Will use this again - and try the cookies soon. Thanks Kittencal!

review by:
(10 Dec 2020)

truckerboo

These are the best cookies ever. I think they taste better than the cookies my local grocery store sells for $1 each. I make them every Christmas and birthday. A double batch disappears quickly.

review by:
(12 Oct 2018)

DebbieLovesDesserts

I made just the icing glaze. It hardened good and the cookies were shiny and delicious!

(28 Dec 2013)

muddydog

I was just dusting off this recipe for use again this holiday season. It is my absolute favorite sugar cookie for decorating with the kids. The icing really does harden and holds up well. The almond extract adds nice flavor to both the cookie & the icing.

review by:
(10 Dec 2012)

tammylynn

Delicious cookies and the the icing was wonderful! It was very easy to decorate with the icing and it was so nice the way it dried hard and shiny, and was delicous to eat! Everyone loved them!

review by:
(23 May 2012)