I love this recipe! The cookie have crisp edges, thick and soft center (Yes, they are not cement!!) and can actually hold their shape, guaranteed!
Hold Their Shape?
Yes! It is guaranteed tat these cookies will hold and design, even the most intricate! As you can see, mine were bale to hold the shape of the ruffled edges and look store bought (taste wonderfully homemade). You can use and shape of size, but please remember that the cooking time will vary.
These cookies have a soft, thick center and the reason for that is because of the way that we roll the dough. I recommend rolling it 1/4 of and inch, however if you want a fully crispy cookie then roll it abut 1/4 or a centimeter.
Note: If you follow the recipe carefully, the dough should not be sticky
Sugar Cookie Icing
This icing recipe is the easiest that you will ever try, it is very easy and doesn’t require funky ingredients like meringue powder and egg whites but it yields wonderful results! The only ingredients you need are milk (any type) and powdered sugar, recipe bellow!
Can you Reroll?
Of course you can!
How to Frost/ Ice it?
There are many ways to frost these cookies, the most recommended is to pipe, which is great for intricate detail and more! However I also like the way that spooning on the frosting looks (as shown in the start of this post)
Cut Out Sugar Cookie
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 1-6 tbsp milk
- Combine the flour, salt and baking powder. Sift
- Cream the butter and sugar until light and fluffy. Add egg and vanilla. Cream.
- Combine the dries into the wets and stir until it form a dough.
- Roll into any shape that is evenly 1/4 and inch thick. Chill for 2 hours or up to 48 hours.
- Preheat the oven to 350°F or 180°C and cut out your shapes. (Make sure to eroll until not dough is left. bake for 10-14 minute.