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Nutrition Facts

Serving Size 1 (34g)

Recipe makes 35 servings

Calories 144
Calories from Fat 51 (35%)
Amount Per Serving %DV
Total Fat 5.7g 8%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 26mg 8%
Sodium 98mg 4%
Potassium 18mg 0%
Total Carbohydrate 22.0g 7%
Dietary Fiber 0.3g 1%
Sugars 12.7g
Protein 1.6g 3%

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Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

Recipe #261889 | 2 hours | 2 hours prep | add private note
KITTENCAL

By: KITTENCAL
Oct 28, 2007

You will not find a better sugar cookie anywhere you search, there are many recipes that claim to be the best but fall behind on their statement, 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

SERVES 35 -40 (change servings and units)

Ingredients

COOKIES

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)

Directions

  1. 1
    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.
  2. 2
    In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  3. 3
    Cover bowl with plastic wrap and chill for 2 hours.
  4. 4
    Set oven to 400°F.
  5. 5
    Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  6. 6
    On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  7. 7
    Cut into desired shapes using cookie cutters.
  8. 8
    Place cookies 2-inches apart on cookie sheet.
  9. 9
    Bake 4-6 minutes.
  10. 10
    Remove cookies to wire racks to cool completely before icing.
  11. 11
    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).
  12. 12
    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).
  13. 13
    Divide into as many separate bowls as you wish for different colours.
  14. 14
    Add in food colouring until desired intensity is achieved.
  15. 15
    Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  16. 16
    Allow to set on waxed paper.

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Featured Reviews for This Recipe

From: Zelda Mae

On Nov 23, 2009

Very good I have never made cut out sugar cookies before because I always thought they were either too hard or they tasted like cardboard. I made this entire recipe including the frosting and everything turned out great I will make these again. One tip I can give is that I don't use flour when rolling them out I use powdered sugar I think it gives them better flavor.

0 people found this review helpful

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  • From: MicheleE

    On Nov 21, 2009

    Loved these cookies! This was my first time using parchment paper and I'm not sure why.....it sure makes a big difference in the final cookie. I'll be making a double batch again soon- it isn't Christmas without cut-outs!!!

    0 people found this review helpful

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  • From: Chef #643883

    On Feb 14, 2008

    These worked very well on my schnauzer cookies. The dough didn't spread out after baking which has happened with other cut out cookie dough. The taste is good. Here are some tips: freeze dough for 45 minutes Roll dough out onto lightly floured parchment paper using a rolling pin rubbed with flour use 2 1/4 inch dowels with dough in between before rolling dough (this will give you an even 1/4 inch thick dough for the perfect cookie) cut out the shapes on the dough that is still on the parchment paper and tear away the unused dough slide a cookie sheet under the parchment paper so that you can put them in the oven. You can always make up more batches on more parchment paper to have them ready. I will be using this recipe for all cut out cookies from now on

    28 people found this review helpful

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  • From: Candace Michelle

    On Oct 29, 2007

    Thanks for posting this recipe! I actually needed the icing portion of it because I can never remember the one that hardens! I believe its the corn syrup that does the trick! Once again, thanks a ton!

    10 people found this review helpful

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  • Read all 94 reviews

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