Background: This is by far the best sugar cookie recipe I have found. They keep their shape, are soft, and the flavor is incredible! These cookies are great for any season, as you can change out your cutters, colors, and sprinkles you use.
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 4-5 teaspoons milk
- 4 teaspoons light corn syrup
- 1/2 teaspoon almond extract
- Sift flour, baking powder and salt together, set aside.
- In a large bowl, cream together the butter and white sugar with a hand mixer or stand mixer until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover and chill dough for 2 hours.
- Preheat the oven to 400 degrees. Line cookie sheets with parchment paper. On a clean, floured surface, roll out small portions of chilled dough to 1/4″ thickness. Cut out shapes using cookie cutters.
- Bake 6-7 minutes in the preheated oven, or until the edges are barely brown. Remove from the cookie sheets and cool on wire racks.
- For the icing, combine powdered sugar, milk, corn syrup and almond extract in a bowl. Whisk until smooth. Add food coloring if you prefer.
- I like to pour my icing into squeeze bottles to ice my cookies – I find it much easier.
- Have fun and enjoy!
To create a delicious spread of cookies or your St. Patricks Day celebration also try Carter’s Ande Mint Cookies and Birthday Suprise Cookies using green sprinkles.
[…] sugar cookie dough recipe if you are making your own dough, or 2 rolls of Pillsbury™ Sugar Refrigerated Cookie Dough that is premade […]