Building upon the first recipe
No chill cut out sugar cookies
Topping the cookies
Pros of sugar icing
- It looks pretty.
- You can put it on with a butter knife.
- You can use sprinkles with it so the kids can still have fun.
- It tends to be more forgiving with air bubbles and mistakes. (Sometimes you can even wipe it off the cookie.)
- It tastes good!
Cons to sugar icing
- It’s not as accurate. It’s more liquid-like going on.
- It doesn’t dry hard like royal icing. It stays a little soft so it can make transporting tricky.
- You can’t layer it like royal icing because it doesn’t dry the same so it limits the decorating a bit.
The cookie dough
Shop our Kitchen
Cut Out Sugar Cookies
- Stand mixer
Cut Out Sugar Cookie Ingredients
- 3 cups flour
- 2 sticks unsalted butter at room temperature It MUST be at room temperature.
- 1 cup sugar
- 1 large egg
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 cups confectioners sugar
- 2 Tbsp. melted butter
- 3-4 Tbsp. of milk Start with 3 and add the 4th if you feel it is too thick.
- 1 tsp. vanilla extract
- Optional: Food coloring
- Preheat oven to 375 degrees.
- In a mixer, cream together the butter and sugar for about 5 minutes. You might need to scrape the bowl a few times to get the butter off the sides.
- Separately, mix or sift your other dry ingredients together.
- Then, mix together the egg and vanilla in another bowl.
- Once the butter and sugar are well combined, begin gradually adding the in the egg and vanilla mixture. Continue to mix for about 2 minutes.
- Once that’s combined, turn your mixer on low and gradually add your flour in. I add in about half a cup to ¾ a cup at a time. You might need to scrape the sides a time or two.
- Roll your dough out onto parchment paper and work it into two sections. Set one aside so you can work on smaller batches. This is helpful for smaller kitchens.
- Begin rolling out your dough. I like to roll mine to about ¼ inch. If your dough feels sticky, you can roll it between two pieces of parchment paper. But, this dough shouldn’t be sticky.
- Cut out sugar cookie shapes and add them to a cookie sheet with parchment paper. Give them enough space to cook, but they won’t spread much on you. NOTE: If you don’t use parchment paper the bottoms of your cookies will brown too fast.
- Bake for 9/10 minutes. Keep an eye on them, a minute can be the difference between a cookie that’s the right color and one that is a little too brown on the edges.
- Remove them from the oven when they’re done and let them cool for about 5 minutes on the cookie sheet. Then remove them to complete cooling on a cooling rack. Let cool completely before icing.
- While the cookies are cooling, mix your icing ingredients together and then let sit for about 5-10 minutes until the mixture starts to stiffen.
- Add icing to the cookie with a knife, by drizzling it on or by using a piping bag. Let harden before serving.