These cookies are perfect for any occasion, especially during the holidays! They’re soft yet firm enough to hold their shape and ideal for decorating.
Ingredients:
For the Cookies:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract (or almond extract for a nutty twist)
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
For the Icing:
2 cups powdered sugar
2–4 tbsp milk (start with 2 tbsp and add more if needed)
1 tbsp honey or light corn syrup (for shine and consistency)
1 tsp vanilla extract (or lemon extract for a tangy flavor)
Food coloring (optional).
Directions:
For the Cookies:
1. Make the Dough:
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in eggs, one at a time, and add vanilla extract.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture in small batches, mixing until just combined.
3. Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or overnight for easier rolling). You can also freeze half of the dough for later use.
4. Preheat and Roll:
Preheat your oven to 400°F (200°C).
Roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to create your desired shapes.
5. Bake:
Place cookies on an ungreased baking sheet, leaving some space between them. Bake for 6–7 minutes or until edges are lightly golden. Do not overbake to keep the cookies soft.
Allow the cookies to cool completely on a wire rack before decorating.
For the Icing:
1. In a medium bowl, whisk together powdered sugar, 2 tbsp milk, honey or corn syrup, and vanilla extract.
2. Adjust the consistency: Add more milk (a teaspoon at a time) for a thinner icing or more powdered sugar for a thicker consistency. The icing should be thick enough to hold its shape when spread but smooth enough to spread easily.
3. Divide the icing into small bowls and mix in food coloring as desired. Cover each bowl with plastic wrap to prevent the icing from drying out.
Tips for Perfect Sugar Cookies:
1. Prevent Sticky Dough: If your dough is too sticky, add a little more flour (a tablespoon at a time) while Rolling.
2. Uniform Thickness: Use rolling pin guides or two stacked rulers to ensure even cookie thickness.
3. Avoid Overmixing: Mix the dough just until combined to avoid tough cookies.
4. Clean Shapes: Dip your cookie cutters in flour before cutting shapes to prevent sticking.
Decorating Ideas:
1. Use piping bags with fine tips to create intricate designs.
2. Add sprinkles, edible glitter, or sanding sugar for extra sparkle.
3. Create a marbled effect by swirling two icing colors together.
Variations:
1. Chocolate Sugar Cookies: Replace 1/2 cup of flour with cocoa powder for a rich chocolate twist.
2. Citrus Flavor: Add 1 tbsp of orange or lemon zest to the dough for a refreshing citrus note.
3. Spiced Version: Add 1 tsp cinnamon or nutmeg to the dough for warm, cozy flavors.
Storage and Freezing:
Cookies: Store undecorated cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Icing: Store in the refrigerator for up to 1 week. Stir well before using again.
These cookies are a timeless classic, perfect for family baking days or gifting. Decorating them is all about having fun and creating memories — no perfection required! Enjoy every bite!
