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Cut Out Sugar Cookies with Colorful Icing Recipe

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3.9 from 84 reviews

This Cut Out Sugar Cookie Recipe yields classic, buttery sugar cookies perfect for decorating and sharing. Featuring a tender, yet sturdy dough that holds its shape perfectly after chilling, these cookies bake with a soft center and slightly crisp exterior. The recipe includes an easy vanilla icing with natural food coloring that can be marbled for a beautiful finishing touch.

Ingredients

Cookie Dough

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 1/2 tsp salt

Vanilla Icing

  • 2 cups powdered sugar
  • 4 tbsp milk (whole is best but 2% works)
  • 1 tsp vanilla extract
  • 3 tsp natural food coloring (more or less if needed)

Instructions

  1. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy, ensuring a well-incorporated base for the cookie dough.
  2. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully combined, creating a uniform batter ready for dry ingredients.
  3. Add Dry Ingredients: Combine the flour, cornstarch, baking powder, and salt, then add them to the wet ingredients. Mix just until the dough comes together, being careful not to overmix to maintain tender cookies.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or overnight. Chilling is crucial for cleanly cut shapes and preventing spreading during baking.
  5. Prepare Oven and Baking Sheets: Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
  6. Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to a thickness between ¼ and ½ inch. Use cookie cutters to cut desired shapes and transfer them carefully onto the prepared baking sheets.
  7. Bake Cookies: Bake for 7 to 9 minutes, or until the edges are just set and the tops appear matte. Avoid overbaking to keep cookies tender.
  8. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
  9. Prepare Icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and thick but pourable, similar in consistency to glue.
  10. Add Food Coloring: Add a few drops of natural food coloring to the icing and gently swirl with a skewer or toothpick to create a beautiful marbled effect.
  11. Dip Cookies in Icing: Dip each cooled cookie into the icing, letting excess drip back into the bowl for an even coating.
  12. Set Icing: Place the iced cookies on a wire rack and allow the icing to set completely before stacking or storing to preserve decoration and texture.

Notes

  • Chilling the dough is essential to ensure the cookies hold their shape and do not spread too much during baking.
  • Use parchment paper on baking sheets to prevent sticking and promote even cooking.
  • Adjust the amount of food coloring to achieve desired intensity in the icing.
  • If icing is too thick, add milk a teaspoon at a time until the desired consistency is reached.
  • Store decorated cookies in an airtight container at room temperature for up to one week.

Find it online: https://justsosavory.com/cut-out-sugar-cookies-with-colorful-icing-recipe/