Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE FAQs

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Community Pick

Submitted by Kittencalrecipezazz

"You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount"

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Ready In:
2hrs 4mins

Ingredients:
14
Serves:

35-40

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ingredients

  • COOKIES

  • 1 cup butter, softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1⁄2 teaspoon vanilla
  • 1⁄2 teaspoon almond extract
  • 3 1⁄4 cups all-purpose flour
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt

  • FROSTING

  • 2 cups sifted confectioners' sugar (the sugar must be sifted)
  • 1 tablespoon milk (adding in more if needed for proper spreading consistency)
  • 1 tablespoon light corn syrup
  • 1⁄4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
  • food coloring (use your choice of colours)

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directions

  • For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
  • In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  • Cover bowl with plastic wrap and chill for 2 hours.
  • Set oven to 400°F.
  • Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  • On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  • Cut into desired shapes using cookie cutters.
  • Place cookies 2-inches apart on cookie sheet.
  • Bake 4-6 minutes.
  • Remove cookies to wire racks to cool completely before icing.
  • For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
  • Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
  • Divide into as many separate bowls as you wish for different colours.
  • Add in food colouring until desired intensity is achieved.
  • Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  • Allow to set on waxed paper.

Questions & Replies

Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (12)

  1. It can be chilled longer

    Kittencalrecipezazz

  2. I have done something terribly wrong and I'm hoping someone can clue me in. I've made this recipe for three years and the first two were fantastic. This year the cookies taste wonderful but are so fragile that many broke when picking them up to frost. Is this from under-cooking? Perhaps I rolled them too thick? Any thoughts would help as I want to make more this year.

    Djaye M.

  4. Hello! I want to make these cookies on Christmas with the family, but have everything all ready to go that morning. I know I can make the dough the night before, but should I just wait to make the icing while the cookies are baking/cooling or can i make it the night before? Also, can we pipe the icing instead of spreading it?

    Katy T.

  5. Approximately how many cookies does this recipe make?

    Laura P.

see 42 more questions

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Reviews

  1. I too was set to try a different recipe when I came across this one. This dough is fabulous to work with. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. I subbed all vanilla as I am not a fan of almond flavoring. The cookies did not spread much at all. I did chill my dough well in addition to cooling my cookie sheet down between batches. The icing was just what I needed as I didn't really want to make a batch of royal icing. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. My cookies were iced very quickly this way. It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. An awesome recipe that has become my standard for sugar cookies.

    Kimberly Keller

  2. My newest favorite Christmas cookie. And..the frosting works wonderfully. <br/><br/>p.s..don't refrigerate for more than two hours. The dough will be virtually impossible to work with. I had to microwave mine to soften it a bit.

    CoffeeB

  3. deeelicious...but i'm lazy.after an hour of refridgeration I got a ziploc bag, put the dough in and got all the air out. then i rolled it into an log (inside the bag, rolling the dough on the counter) and cut circle cookies with floss.And I used margarine....(oops)Best cookie ever. Thanks!

    See Also
    Easy Vegan Pot Pie Recipe – Gluten-Free Option!

    SarahBelle

  4. I really love this recipe! I have tried so many other cut out sugar cookie recipes and this one always comes out perfectly! I don't use almond extract, I just replace with more vanilla, since most customers I work with want a vanilla flavored cookie. Thank you so much for sharing!!

    • Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (22)

    SOgoodbakedgoods

  5. Just a great cookie! Easy to work with and taste fantastic. Listening to Bon Jovi while baking makes a better cookie I think.

    • Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (24)

    fevaslo

see 445 more reviews

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Tweaks

  1. Avoid tough cookies...... use powdered sugar in place of flour to roll out cookies!

    Virg F.

  2. I use meringue powder in the icing instead of corn syrup

    Krista M.

  3. I made these with my boys and my neighbor. So delicious and so tender of a cookie. I did a little tweak by using only vanilla (I hate almond). Also, I added 3 tablespoons of brown sugar. When I rolled them out instead of using flour, I used powdered sugar. I have always preferred powdered sugar when rolling anything sweet.

    Gina T.

  4. These are hands down the best sugar cookies I have ever tasted or made! I make them every year for Christmas now. I even did them this past Valentines day and added strawberry extract instead of vanilla to the icing & dyed it pink! They were a HUGE hit! Try these and you will never make another sugar cookies again. Be sure to let the icing sit for at least an hour to harden on the cookies before stacking them. :) Thanks for another perfect recipe Kittencal!

    AZRoxy63

  5. I made my cookies closer to 1/8inch. The 1/4inch that the recipe calls for made mine way to big and puffy. But they taste amazing!

    estherlloyd89

see 23 more tweaks

RECIPE SUBMITTED BY

Kittencalrecipezazz

Canada

  • 4500 Followers
  • 3927 Recipes
  • 457 Tweaks

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Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens Recipe - Food.com (2024)

FAQs

What happens when you add too much butter to sugar cookies? ›

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

See More ›
What makes cut out sugar cookies spread? ›

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Read More ›
What is a Nazareth sugar cookie? ›

The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth cookie. Jumbles are the earliest form of sugar cookies.

Discover More ›
What does adding extra butter to cookies do? ›

Want to know what makes chocolate chip cookies even better? More butter, of course! The extra butter in these cookies makes them super tender. Everyone will wonder about your “secret ingredient,” but only you'll know the reason for the popularity of your easy chocolate chip cookies.

Show Me More ›
What makes sugar cookies hard? ›

Once the edges develop a golden hue, you've gone too far. While overcooked sugar cookies are certainly still palatable, they'll be hard and crunchy, instead of soft and chewy. → Follow this tip: Pull the cookie sheet from the oven as soon as they've set and gained some color, but not too much.

Continue Reading ›
What is the secret to cut-out cookies? ›

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

View Details ›
How to stop cut-out cookies from spreading? ›

To prevent this make sure the baking sheets are always at least on room temperature. Ideally you want to cut your cookies and then chill them with the baking sheet. that way the tray is still cool when it goes in the oven and the cookies have no time to spread before they are baked through.

Get More Info ›
How do you keep sugar cookie cutouts from spreading? ›

  1. The Rules for Making Sure Your Sugar Cookies Don't Spread.
  2. Rule No. 1: Bake at the Right Temperature.
  3. Rule No. 2: Don't Over or Under Cream Your Butter.
  4. Rule No. 3: Don't Over-Soften Your Butter.
  5. Rule No. 4: Don't Overcrowd the Baking Sheet.
  6. Rule No. 5: Make Sure Your Ingredients Have Not Expired.
  7. Rule No.
Jul 23, 2022

Discover More Details ›
What is flooding a sugar cookie? ›

If you've ever tried to frost a cutout cookie neatly and smoothly, you know that bakery-worthy results require more than just spreading on icing with a knife. The proper technique is called flooding, and it allows you to apply a smooth layer of icing to all or part of the cookie.

Tell Me More ›
How to frost sugar cookies like a pro? ›

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

Tell Me More ›

How to fix cookies made with too much butter? ›

A roughly balled up piece of aluminum foil rubbed on the bottom of the cookie will do the trick too. Now your cookies are good as new and this will be our little secret!

Find Out More ›
Can too much butter make cookies flat? ›

The Problem: Incorrectly Measured Ingredients

Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.

View More ›
Does more butter make cookies softer? ›

Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.

See Details ›
What causes butter bleed in sugar cookies? ›

Butter bleed typically happens when excess butter from the baked cookie below seeps upwards through the layer of royal icing, appearing as an oily stain.

Read More ›
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