How To Make THE BEST Cut Out Sugar Cookies & Easy Hard Drying Decorating Icing // Lindsay Ann Bakes

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The perfect recipe for cookie decorating. These tender, soft cookies, with crisp, clean, perfect edges, are the perfect canvas for a flood of sweet icing on top. This dough is also super versatile and can be flavored with a little espresso powder or cinnamon, lemon zest, or even sprinkles! What I love most about these, is the baked cookies freeze wonderfully so you can make ahead of time, too. They're great for a kids cookie decorating activity, perfect for the holidays and a great custom treat for any kind of celebration.

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♡♡♡ THE RECIPE! ♡♡♡
Cut-Out Sugar Cookies

Yield: about 2 dozen cookies

Ingredients

Roll Out Sugar Cookies
2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes
1 cup (192g) white granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
Confetti: Add 2 tablespoons sprinkles
Lemon: Add 1-2 teaspoons finely grated lemon zest plus
Chocolate Chip: Replace half of sugar with brown sugar and add 1 1/2 cups mini chocolate chips
Espresso: Add 2 tablespoons espresso powder
Spiced: Add 1 teaspoon pumpkin pie spice

Cookie Icing
1 cup powdered sugar
2-3 teaspoons milk or water
2 teaspoons corn syrup
1/4 teaspoon vanilla or almond extract
food coloring, optional

Directions

Cookies:
In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary.

Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night.

When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months).

Icing:
Whisk together all ingredients until smooth and thick. Divide icing into separate bowls, if desired and add food coloring until you have reached your desired color. Transfer to a plastic ziploc bag for easy piping and snip off a tiny piece of the corner of the bag. Pipe an outline onto tops of cooled cookies. Once dry, add an additional teaspoon of milk or water to the icing to flood the rest of cookie in with icing. Decorate as desired. Let dry overnight.

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Q&A WITH LINDSAY ANN:    • Q&A (Ask Me Anything!) with Lindsay Ann Ba...  

Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone.

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