I am a huge fan of sugar cookies. And an even bigger sucker for cookie cutters. So far I have been really well behaved when it comes to buying them, I really only have a few different shapes. But as soon as I am finished baking my own little cinnamon bun and she’s ready to help Mommy in the kitchen… watch out!
This is by far the best recipe that I have found for sugar cookies. The finished cookie has great texture – not overly soft and cake-like, but not hard and crunchy, either. They are good in between. I really love this icing. It is more of a glaze than it is a frosting, and it finishes super shiny and silky. And a secret ingredient gives the cookie a little something extra in the taste category!
4 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup butter, room temperature
2 cups sugar
2 tsp vanilla
Whisk dry ingredients together in a bowl and set aside.
Cream together the butter and sugar.
Add eggs one at a time making sure they are fully incorporated.
Mix in the dry ingredients. The dough will appear kind of sandy.
Chill dough for 30 minutes.
Preheat the oven to 325 degrees.
Roll the dough out to 1/4″ thickness and cut shapes.
Reshape scraps into a ball, re-roll, and cut again until you have no more remaining dough.
Place shapes on a baking sheet and refrigerate for 15 minutes.
Bake for 8-10 minutes, or until the edges just begin to turn golden brown.
Immediately transfer to a cooling rack.
Sugar Cookie Icing
1 cup powdered sugar
2 tablespoons milk
2 tsp light corn syrup
1/4 tsp almond extract
Stir sugar and milk together until smooth.
Beat in corn syrup and the almond extract until smooth and glossy.
If the icing is too thick, add more syrup.
You can either dip your cookie in the icing and let the extra drip off, or you can spoon some on to the top of your cookie and spread it around.