Original Sugar Cookie Recipe (with Cookie Icing)

Name: Original Sugar Cookie Recipe (with Cookie Icing)
Prep time: 1 h 30 min
Cook time: 6 min
Total time: 1 h 36 min
Yield: 72 small cookies (36 large)
Ingredients: 1 1/2 cups butter; 1 1/2 cups granulated sugar; 1 teaspoon salt; 2 teaspoons pumpkin pie spice; 2 large eggs; 2 teaspoons vanilla extract; 3 3/4 cups all-purpose flour; 2/3 cup Half & Half; 1 teaspoon extract; 4 cups powdered sugar

User Reviews

5.0

30 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 36 mins
Servings
72 small cookies (36 large)
Calories
105 kcal
Course
Baked Goods
Cuisine
American

Original Sugar Cookie Recipe (with Cookie Icing)

Gael Hudson

Report

Try our absolute favorite Sugar Cookie Icing and Cut Out Cookie Recipe for your holiday baking endeavors. Make them as simple sugar cookies or mix things uo and make delicately spiced "Pumpkin Spice" Sugar Cookies for extra flavor!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the Cut Out Cookies:

1 1/2 cups butter softened
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons pumpkin pie spice (optional)
2 large eggs + 1 extra yolk
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour

For the Sugar Cookie Icing:

2/3 cup Half & Half
1 teaspoon extract flavor of choice
4 cups powdered sugar

Add to Shopping List

Instructions

For the Cut Out Cookie Recipe:

Using an electric mixer, beat the butter and sugar together until light and fluffy—5 minutes. Add the salt, pumpkin pie spice, eggs and vanilla extract. Beat to combine.
Slowly add the flour until the dough in smooth. Then separate the dough and wrap it in 4 separate pieces. Place in the fridge and chill for at least one hour. (Could be made weeks in advance.)
When ready to bake, preheat the oven to 375 degrees F. Line several cookie sheets with parchment paper.
Remove one disk at a time. Flour a work surface and roll the disk out to 1/8- to 1/4-inch thick. Work fast and cut the cookies as close together as possible. The more times you roll out the dough the tougher it gets. Use a thin spatula to transfer the cookies onto the baking sheets. Repeat with remaining dough. Bake for 6-9 minutes. Cool completely on the cookie sheets before moving.

For the Sugar Cookie Icing:

Whisk the half & half, extract and powdered sugar together until smooth. Add food coloring if desired. Dip and face of each cookie into the icing. Use a toothpick to wipe the excess icing off the edges of the cookie and to pop the air bubble in the surface of the icing. Then set on a rack to dry.

Notes

Is this cookie icing good for piping designs? You can also pipe this icing if you like. It is not quite as firm as royal icing, but the taste and texture are MUCH better! Add 1/2 - 1 cup extra powdered sugar if needed.
You can also pipe this icing if you like. It is not quite as firm as royal icing, but the taste and texture are MUCH better! Add 1/2 - 1 cup extra powdered sugar if needed.

Nutrition Information

Show Details

Serving 1cookie Calories 105kcal (5%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 69mg (3%) Potassium 13mg (0%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 135IU (3%) Vitamin C 0.1mg (0%) Calcium 6mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 72small cookies (36 large)

Amount Per Serving

Calories 105 kcal

% Daily Value*

Serving	1cookie
Calories	105kcal	5%
Carbohydrates	16g	5%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	3g	15%
Cholesterol	16mg	5%
Sodium	69mg	3%
Potassium	13mg	0%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	135IU	3%
Vitamin C	0.1mg	0%
Calcium	6mg	1%
Iron	0.3mg	2%