Cut Out Sugar Cookies
Recipe from Sally’s Baking Addiction
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 and 1/4 cups (281g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
- Follow the instructions on the recipe. Do not attempt to roll out dough after chilling; it will fall apart.
- If you’re making cookies for sharing, double this batch…at least.
- When cutting the cookies, save the most simple shapes (circles, squares) for the very end when dough has warmed up a bit.
Sally’s Baking Addiction Easy Icing (pictured above)
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup
2 – 2.5 Tablespoons (30-38ml) room temperature water
(I made a 4x batch, which was enough to frost a double batch of cookies)
Other frosting options:
Alton Brown’s Royal Icing (for piping through a pastry bag, with smooth professional look)
Vanilla Buttercream Frosting (for that velvety buttery flavor, frosted with a knife or piped through a pastry bag)
My personal favorite this year…the Zombie Santa!