These are the perfect sugar cookie recipe. There is a satin icing finish with colored sugar and candies. I like how the icing has a slight taste of almond extract and provides an extra level of flavor. I learned various decorating techniques including flooding with a toothpick, icing and adding sanding sugar or candies and using two colors and creating web patterns.
Makes 2.5 dozen cookies
- 3/4 cups butter, softened
- 1 cups white sugar
- 1 eggs
- 1/2 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 375 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 7 minutes in preheated oven. Cool completely.
Butter and egg being creamed into dry ingredients
Dough before refidgeration
Cut dough onto parchment or silpat 1 inch apart from each other
Baked sugar cookies drying on cooling rack
* I doubled the icing recipe to fully ice 2.5 dozen cookies
- 1 cup confectioners’ sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Colored with red food coloring
