Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs

466

Community Pick

Submitted by Kittencalrecipezazz

"You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- 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"

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Ready In:
2hrs 4mins

Ingredients:
14
Serves:

35-40

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ingredients

  • COOKIES

  • 1 cup butter, softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1⁄2 teaspoon vanilla
  • 1⁄2 teaspoon almond extract
  • 3 1⁄4 cups all-purpose flour
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt

  • FROSTING

  • 2 cups sifted confectioners' sugar (the sugar must be sifted)
  • 1 tablespoon milk (adding in more if needed for proper spreading consistency)
  • 1 tablespoon light corn syrup
  • 1⁄4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
  • food coloring (use your choice of colours)

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directions

  • 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.
  • In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  • Cover bowl with plastic wrap and chill for 2 hours.
  • Set oven to 400°F.
  • Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  • On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  • Cut into desired shapes using cookie cutters.
  • Place cookies 2-inches apart on cookie sheet.
  • Bake 4-6 minutes.
  • Remove cookies to wire racks to cool completely before icing.
  • For the frosting; 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).
  • 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).
  • Divide into as many separate bowls as you wish for different colours.
  • Add in food colouring until desired intensity is achieved.
  • Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  • Allow to set on waxed paper.

Questions & Replies

Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (12)

  1. It can be chilled longer

    Kittencalrecipezazz

  2. I have done something terribly wrong and I'm hoping someone can clue me in. I've made this recipe for three years and the first two were fantastic. This year the cookies taste wonderful but are so fragile that many broke when picking them up to frost. Is this from under-cooking? Perhaps I rolled them too thick? Any thoughts would help as I want to make more this year.

    Djaye M.

  3. Amy it does not matter if salted or unsalted

    See Also
    Gluten-Free Chex Mix - Easy Gluten-Free Snack Recipe

    Kittencalrecipezazz

  4. Hello! I want to make these cookies on Christmas with the family, but have everything all ready to go that morning. I know I can make the dough the night before, but should I just wait to make the icing while the cookies are baking/cooling or can i make it the night before? Also, can we pipe the icing instead of spreading it?

    Katy T.

  5. Approximately how many cookies does this recipe make?

    Laura P.

see 42 more questions

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Reviews

  1. I too was set to try a different recipe when I came across this one. This dough is fabulous to work with. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. I subbed all vanilla as I am not a fan of almond flavoring. The cookies did not spread much at all. I did chill my dough well in addition to cooling my cookie sheet down between batches. The icing was just what I needed as I didn't really want to make a batch of royal icing. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. My cookies were iced very quickly this way. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. An awesome recipe that has become my standard for sugar cookies.

    Kimberly Keller

  2. My newest favorite Christmas cookie. And..the frosting works wonderfully. <br/><br/>p.s..don't refrigerate for more than two hours. The dough will be virtually impossible to work with. I had to microwave mine to soften it a bit.

    CoffeeB

  3. deeelicious...but i'm lazy.after an hour of refridgeration I got a ziploc bag, put the dough in and got all the air out. then i rolled it into an log (inside the bag, rolling the dough on the counter) and cut circle cookies with floss.And I used margarine....(oops)Best cookie ever. Thanks!

    SarahBelle

  4. I really love this recipe! I have tried so many other cut out sugar cookie recipes and this one always comes out perfectly! I don't use almond extract, I just replace with more vanilla, since most customers I work with want a vanilla flavored cookie. Thank you so much for sharing!!

    • Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (22)

    SOgoodbakedgoods

  5. Just a great cookie! Easy to work with and taste fantastic. Listening to Bon Jovi while baking makes a better cookie I think.

    • Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (24)

    fevaslo

see 445 more reviews

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Tweaks

  1. Avoid tough cookies...... use powdered sugar in place of flour to roll out cookies!

    Virg F.

  2. I use meringue powder in the icing instead of corn syrup

    Krista M.

  3. I made these with my boys and my neighbor. So delicious and so tender of a cookie. I did a little tweak by using only vanilla (I hate almond). Also, I added 3 tablespoons of brown sugar. When I rolled them out instead of using flour, I used powdered sugar. I have always preferred powdered sugar when rolling anything sweet.

    Gina T.

  4. These are hands down the best sugar cookies I have ever tasted or made! I make them every year for Christmas now. I even did them this past Valentines day and added strawberry extract instead of vanilla to the icing & dyed it pink! They were a HUGE hit! Try these and you will never make another sugar cookies again. Be sure to let the icing sit for at least an hour to harden on the cookies before stacking them. :) Thanks for another perfect recipe Kittencal!

    AZRoxy63

  5. I made my cookies closer to 1/8inch. The 1/4inch that the recipe calls for made mine way to big and puffy. But they taste amazing!

    estherlloyd89

see 23 more tweaks

RECIPE SUBMITTED BY

Kittencalrecipezazz

Canada

  • 4500 Followers
  • 3927 Recipes
  • 457 Tweaks

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Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (2024)

FAQs

What is the easiest way to frost cut out cookies? ›

The secret is to scoop your frosting into a ziplock bag, clip the corner, and then pipe the frosting onto each cookie. Since you don't have to pick up each cookie, scoop up frosting, and spread it out with a knife, the piping process is a MUCH quicker way to get lots of cookies frosted.

See Details ›
What makes cut out sugar cookies spread? ›

6 Reasons Why Your Cookies are Spreading
  1. Room Temperature Butter. If it's too soft, it will melt faster in the oven and ultimately spread out. ...
  2. Excess Sugar and Fat. Measuring is key in baking. ...
  3. Mixing Butter & Sugar. ...
  4. Dough is Too Warm. ...
  5. Greased Cookie Sheets. ...
  6. Warm Cookie Sheets. ...
  7. Oven Temperature. ...
  8. The Test Cookie.

Read The Full Story ›
What are the three types of royal icing? ›

There are three main types of royal icing: stiff consistency, piping consistency, and flood consistency. They are used for different decorating techniques, although sometimes you can use different consistencies to achieve the same result.

Continue Reading ›
What type of frosting is best for cookie decorating? ›

Royal icing creates clean lines and takes on color to create a vibrant look. It also works for detailed piping and decorating, when you want to make a gingerbread house or small designs.

Know More ›
What is the secret to cut-out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

Get More Info ›
How do you make cookie icing harden faster? ›

Luckily, there are multiple ways that you can speed up the process. Leave your cookies to try at room temperature and expose them to as much airflow as possible. If your home is humid, use a dehumidifier or a fan to help dry the cookies quicker, or use a heat gun to solidify the icing at lightning speed.

Learn More ›
Why won't my cut-out cookies hold their shape? ›

Many cookie recipes will not work when cut out because they're designed to spread. Are you sure you're using enough flour, when making the dough? Try adding a little more flour. And when you roll out the dough, to cut the shapes, use floured cookie cutters.

Discover More Details ›
How do you keep sugar cookie cutouts from spreading? ›

To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

Tell Me More ›
Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Get More Info ›
What makes royal icing harden? ›

All royal icing includes some sort of egg product (unless you're making a vegan version, which will still dry hardish), which is what allows the icing to dry.

See Details ›

What is the difference between royal icing and sugar cookie icing? ›

Cookie icing can be used in the same way that royal icing can; however, it doesn't dry as hard as royal icing does. It's great for flooding cookies or piping designs into wet icing. To thin the consistency of cookie icing, just pop it in the microwave for about 20 seconds.

Read More ›
Why is my royal icing not drying hard? ›

Undermix, and your royal icing looks translucent and is structurally weak. Overwhip, and you're giving too much volume to the egg proteins via air, causing the structure to weaken in a different way. Overmixed icing usually looks porous when dry, and sometimes will not even fully dry and be soft/brittle.

Read On ›
Does Wilton icing dry hard? ›

If you'd like to use cookie icing to decorate your gingerbread house, that's certainly doable; however, keep in mind that the icing will remain soft and won't dry hard like royal icing decorations.

Know More ›
Does Wilton cookie icing harden? ›

Wilton's RTU cookie icing does dry, but not hard like royal icing. It stays soft underneath, but dries to the touch on the surface. If you add flavor, it won't change the texture, provided you don't use more than a few drops.

Read The Full Story ›
What frosting do professionals use for cakes? ›

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

Read More ›
How do you frost cookies like a pro? ›

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Know More ›
How do you frost sugar cookies without a piping bag? ›

The Basic Dip

Hold a sugar cookie by the sides, then dip the top of the cookie in the royal icing. Lift the cookie from the icing and gently shake away the excess. That's it! (You could use a spatula or knife to spread the icing out, but it's really not necessary.)

View More ›
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