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Best Sugar Cookie Recipe for Decorating Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 119 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 40 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Classic and easy cut out sugar cookies, perfect for decorating with royal icing. These cookies have a tender texture and sweet buttery flavor, ideal for any occasion where you want beautifully shaped and tasty cookies. The recipe includes detailed steps to make the dough, chill, bake, and decorate with both border and flood icing for professional-looking results.

Ingredients

Scale

For the Cookies:

  • 3 sticks (339 grams) unsalted butter, at cool room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon almond extract (optional)
  • 4 1/2 cups (572 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking powder

For the Border Icing:

  • 1 cup (125 grams) powdered sugar, sifted (plus more as needed)
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Food coloring, if desired

For the Flood Icing:

  • 2 to 3 tablespoons milk
  • Food coloring, if desired

Instructions

  1. Make the Cookies Dough: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the eggs, vanilla, and almond extract and beat until combined. Scrape the bowl down again. On low speed, slowly add in the flour and baking powder and beat until incorporated.
  2. Divide and Roll Dough: Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment paper and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.
  3. Preheat Oven: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  4. Cut Cookies Shapes: Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.
  5. Firm up Dough before Baking: If the dough is at all warm, freeze for 15 minutes or until firm again before baking, to prevent spreading.
  6. Bake Cookies: Bake for 10 minutes, or until the cookies are set and beginning to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.
  7. Prepare Border Icing: In a small bowl, use a fork to beat together all the ingredients except the food coloring. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more powdered sugar as needed.
  8. Transfer Border Icing: Transfer the border icing to a squeeze bottle using a funnel, or scoop into a pastry bag fitted with a small plain tip. Practice on parchment paper to get a feel for the icing thickness and flow.
  9. Pipe Border on Cookies: Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. Allow the border icing to dry slightly before continuing with the flood icing.
  10. Prepare Flood Icing: In a small bowl, beat together all ingredients except coloring. Add food coloring a few drops at a time until desired color is achieved. The flood icing should be thick but drizzles more freely than border icing. Add a teaspoon of milk if needed to thin.
  11. Make Multiple Flood Icing Colors: Prepare as many colors of flood icing as needed for decorating.
  12. Fill Cookie Interiors: Fill the interior of each cookie’s border with flood icing, taking care not to overflow. Use the bottle tip or a toothpick to spread icing evenly and into corners.
  13. Dry Iced Cookies: Allow the iced cookies to dry for 24 hours until the surface is smooth and resists smudging. Store dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.

Notes

  • Be sure to measure your flour correctly to avoid flavorless, floury, cakey, or dry cut-out cookies.
  • The amount of powdered sugar needed for the icing will vary depending on milk or water used, brand of sugar, and kitchen humidity. Adjust until desired consistency is reached.
  • For best results, use organic powdered sugar made with tapioca starch for thicker, sturdier icing and better flavor.
  • Water can be used as an alternative to milk in icing with these adjustments: For border icing use 1 tablespoon + 1 teaspoon water; for flood icing use 1 ½ tablespoons water.
  • If dough becomes too soft at room temperature, chill before rolling to prevent spreading during baking.
  • Baked sugar cookies freeze well un-iced in airtight containers for up to 1 month.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 55mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://yumyy.com/best-sugar-cookie-recipe-for-decorating-recipe/