No-Spread Cut-Out Sugar Cookies
The ultimate recipe for soft, thick, cut-out sugar cookies that keep their sharp edges. Perfect for any holiday or celebration.
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter, softened at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups powdered sugar, sifted (for icing)
3-4 tablespoons milk (for icing)
2 tablespoons light corn syrup (for icing)
½ teaspoon vanilla extract (for icing)
Gel food coloring (optional)
Instructions
1. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
2. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
3. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
4. Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms.
5. Divide the dough into 2 equal portions and roll to 1/4-inch thickness between floured parchment paper.
6. Refrigerate the rolled dough for at least 1-2 hours or overnight.
7. Preheat oven to 375°F. Cut dough into shapes and place 2 inches apart on lined baking sheets.
8. Bake for 8-10 minutes until just lightly browned. Cool for 5 minutes on the pan then transfer to a wire rack.
9. For icing: Whisk powdered sugar, milk, corn syrup, and vanilla until smooth. Adjust consistency with more milk or sugar as needed.
10. Decorate cooled cookies and allow icing to set for 2 hours.
Notes
Chill the dough again for 10 minutes after cutting shapes if the dough feels soft.
Do not overbake; remove when edges are barely golden.
Store in an airtight container for up to 1 week.
Find it online: https://sweetcraftrecipes.com/no-spread-cut-out-sugar-cookies/