Original Sugar Cookie Recipe (with Cookie Icing)
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
6 mins
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Total Time
1 hr 36 mins
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Servings
72 small cookies (36 large)
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Calories
105 kcal
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Course
Baked Goods
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Cuisine
American
Original Sugar Cookie Recipe (with Cookie Icing)
Description
This sugar cookie recipe produces buttery, tender cut-out cookies. The dough is made by creaming softened butter and granulated sugar until light and fluffy, then adding salt, optional pumpkin pie spice, eggs, and vanilla extract. Flour is gradually incorporated to form a smooth dough. The dough is divided into portions, wrapped, and chilled for at least one hour to firm up for rolling.
When ready to bake, one portion of dough is rolled out thinly on a floured surface and cut into desired shapes. Rolling should be done swiftly as repeated rolling toughens the dough. The cookies are baked at 375°F for 6-9 minutes until lightly golden. Once cooled on the baking sheets, they are ready for icing.
The sugar cookie icing is prepared by whisking half-and-half, extract of choice, and powdered sugar until smooth. It is somewhat softer than royal icing but offers a better taste and texture. Additional powdered sugar can be added to thicken it if needed. The icing can be piped for designs or spread to decorate the cookies.
The dough can be made weeks in advance and stored chilled, making this recipe suitable for planning ahead. The icing's pliability allows for both detailed piping and simple spreading depending on preference.
Ingredients
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 egg + 1 extra yolk, large
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
For the Sugar Cookie Icing:
- 2/3 cup half-and-half
- 1 teaspoon extract flavor of choice
- 4 cups powdered sugar
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
- This icing can be piped for designs, though it is softer than royal icing.
- Add ½ to 1 cup extra powdered sugar to thicken the icing if needed.
- The dough can be prepared weeks ahead and kept refrigerated before baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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