Hi Guys! Today’s recipe comes from Sally Mckenny of Sally’s Baking Addcition. If you haven’t been on her site you should really visit, it’s awesome. She has delicious sweet treats that will make you smile. So without further ado, here is Sally’s recipe:
Holiday Cut Out Sugar Cookies With Easy Icing:
Holiday Cut-Out Sugar Cookies with Easy Icing
yield: 2 DOZEN SMALL/MEDIUM SIZE COOKIES total time: 28 HOURS (INCLUDES CHILLING, COOLING, DECORATING, AND SETTING)
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg1
2 teaspoons vanilla extract
1/4 teaspoon almond extract (makes the flavor outstanding)
2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup2
2 – 2.5 Tablespoons (30-38ml) room temperature water
Get Ingredients Powered by Chicory
Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
Once chilled, preheat oven to 350F degrees. Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 9-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.
For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners’ sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If desired, add liquid or gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.
Decorate the cooled cookies however you’d like. Squeeze bottles make decorating so easy. You may enjoy right away or you can wait 24 hours for the icing to set and harden– no need to cover the cookies as the icing sets. Once the icing has set, these cookies are great for gifting or for sending. I find they stay soft for about 5 days at room temperature.
Make ahead tip: unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all.
Room temperature egg is preferred to be easily dispersed in the cookie dough. Good rule of thumb: always use room temperature egg if recipe calls for butter at room temperature or melted.
Corn syrup gives the icing fabulous shine. You may leave it out if you aren’t concerned about shiny, glossy icing.
I know salt isn’t a typical ingredient in cookie icing, but my taste testers and I preferred that little pinch of salt. I use about 1/8 teaspoon. OR you can add 1/4 teaspoon of salt to the dry ingredients in the cookie dough. I like it better used in the icing, though.