Cut-out sugar cookies are a Christmas tradition in many families. This dough does not spread, so stars, trees and snowmen keep their crisp edges.
The icing sets firm in a few hours, so the cookies can be stacked and gifted.
Ingredients
Cookies
1 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Icing
3 cups powdered sugar
3 to 4 tablespoons milk
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Food coloring and sprinkles
Instructions
Make the dough. Beat the butter and sugar until fluffy, 2 minutes. Beat in the egg and extracts. Mix in the flour, baking powder and salt.
Chill. Divide in half, flatten into disks, wrap and chill 1 hour.
Cut. Heat the oven to 350°F. Roll the dough 1/4 inch thick on a floured surface and cut into shapes. Set 1 inch apart on parchment-lined sheet pans.
Bake. Bake 8 to 10 minutes, just until the edges barely color. Cool on the pan 5 minutes, then on a rack.
Ice. Whisk the powdered sugar, milk, corn syrup and vanilla until smooth and thick but spreadable; tint as you like. Spread or pipe on the cooled cookies, add sprinkles, and let dry 4 hours.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Chill the cut-out shapes 10 minutes before baking for the sharpest edges.
Store in an airtight tin up to 1 week; freeze undecorated cookies up to 3 months.
Questions about this recipe
Why did my cookies spread?
The dough was too warm. Chill it, and the cut shapes, before baking.
How long does the icing take to dry?
About 4 hours to stack, overnight to dry completely.
